judiu

Let's see; deviled eggs, pot roast, creamy sauces (so far so good- I've never had lumps yet!) roast pork shoulder, cheese omlettes. FUDGE! And about half the things I cook when I've been drinking. Biscuits, pie, some cookies (which I blame on Florida humidity) and about half of the things that I cook when I've been drinking. Allow me to add that I'm blessed with what I call a "taste memory"; I can taste a pot of food and tell what herbs or spices or flavoring agents will make it taste better. I think I inherited this from my mom, but it might be a learned behavior.

I have my birthday request in for Fergus Henderson, so maybe I can add to my total after Sunday... It worked at Christmas

WOW! You do take a recipe to the max! Thanks SO much for the "translation"; I wonder if pancetta would work as well, being as it's not smoked. Something to investigate, fer sure!

Recipe, please, in American ingredients if possible. Are these pan fried, baked,broiled or what? They look wonderful, and I'm a bacon-and-greens fiend!

When you get the peel off all in one piece, throw it over your shoulder and it will form the initial of the person you'll marry when it lands.

Mizducky, I believe the brand was Cott's; I grew up on Long Island during the (ahem) same time frame, judging by looks... Maybe Hammer, too; but to my memory they only had gingerale (after the drama. pale dry by Hammer...)

Don't you love it when you "discover" a cookbook (or three) gone astray?? They almost count as new cookbooks! ← Especially when you haven't read them yet!

The only problems that I've ever had with tiles is that glazed tiles are dreadfully slippery when wet. I go barefoot at home constantly, and crippled myself for a month when I slipped in a "puppy gift" and threw my back out! Also, if you drop a glass, it's history, unless it's extremly heavy bistro wear, and sometimes even that won't save it! I have not had any experience with cork flooring, but to my poor sore legs it sounds GREAT! HTH.

Oh, goodie! All the more for me, roasted with butter, a little EVOO and a bit of garlic. Getoutamyway.......!

When (MUCH) younger, jonesing for chocolate, I'd take a square of unsweetened chocolate (the only kind my mother kept in the house) and a plate of sugar, lick the chocolate, dip it in the sugar, and scrape a modicum of chocolate coated with sugar off with my teeth.

But, do you eat caviar?

Adam, thank you so much for the wonderful pictures! I'm sure that I'll never have the wherewithall to be able to travel internationally, but your GORGEOUS pictures bring Italy to me. (Now I have to drain the drool from my keyboard before something shorts out!) Edited to bring variety to the adjectives...

I will never again turn the oven on to bake some tasty nibbles for my supper and forget to turn it off when they are done. I went to bed and the large pillar candle that sat on the stove top (except when the stove was in use) went to a large puddle of melted wax. I wake up the next a.m. going"Dude, what is that smell?" and find the stove top, burner pans and inner lining under the burner pans flowing with red wax. Then I couldn't figure out why the damn thing melted, until the oven clicked on again...

A generous schmeer of Hellmann's on the outside of a Swiss on rye, then into the frying pan for a great grilled cheese. Hellmann's mixed with onions, a bit of lemon juice, a little dash of water for texture, some garlic, a dab of horseradish and s&p is a great dip for shrimp, and Hellmann's 1:1 with seedless raspberry jam and a slug of decent mustard goes great on leftover roast chicken breast! Oh, yeah, almost forgot: fresh warm tomatoes out of the garden, sliced, with Hellmann's and sugar ! Edited because I forgot the tomatoes, and my grandfather would never forgive me!

Don't bother; you almost can't find decent Cuban bread down here anymore, either! The good crusty bread with the palm leaf (?) down the center went the way of the dinosaurs, and the rest of the stuff is all "industriale". You can however, get Media Noche rolls which are eggy and slightly sweet. The same fixins as a Cuban Sandwich on this bread is called a Media Noche (midnight) sandwich and Kurt is correct, at midnight or more, with a half a bag on, they're incredible!

I must have one!!!!! That is the most brilliant key chain I think I've ever seen!! Boy would that save time at the next dinner party Ummm...anyone know where to get one in Vancouver? ← what about where to find one in denton or the dfw area?.....lol ← To all of y'all who are looking for the baby torches, I'd suggest a trip to your local head shop sometimes aka a smoke shop. Unfortunately, they're designed for those that smoke crack cocaine, which must be vaporized, as opposed to burned like tobacco, or other "smokeables". I (thank god/dess) do not speak from direct experience, but from observation only!

Forget to mention my all-time favorite, the Jamocha shake! YUM! With a beef 'n' cheddar sandwich on the delicious onion roll.

Please, PLEEEEASE tell the rosemary story! Personally, I love the smell of Stilton. ← Fresser, If you really must read it, go back to post 20 of this thread...

One more for me; Think Like A Chef by Tom Colicchio (many thanks, Suzanne!)

Dunkin' Doughnuts iced coffee with lots of cream, French crullers and a sausage,egg & cheese on a croissant. YUM! Chocolate covered oreos, dunked in iced coffee with cream; White Castle burgers; hot Crispy Cream donuts; bread pudding with whiskey sauce; Godiva chocolate truffles, but only from a Godiva shop where they are sold in bulk, so they're fresh;a hamburger,very thick, browned in a little butter and damn near raw inside, served on buttered rye toast. And of course now I'm starved!

Patrick, I hope I'm not going to get in Dutch with the powers-that-be for quoting brand names, but both Baker's Joy and Pam are sprayable flour-shortening blends that ensure quick release of baked goods. I've sworn by Bakers Joy for years! The Pam with flour is relatively new; I saw it down here just before the holidays.

Patrick, in view of the omitted raspberries, perhaps you could try a raspberry cream made with seedless raspberry preserves? I get mine at Publix here in FL, and it really IS raspberry-ee (new word I just invented?) but quite sweet, so you would need to up the pucker power a bit!

Thanks for the input,y'all! Mostly what I was referring to was hamburger-type preparations, which yes, I usually drain first, then add onions,etc to keep as much flavor as possible. Jinmyo, I always drain fat when prepping a roast on top of the stove, as you suggest.

Most recipes I've ever read tell you to "brown the meat in a pan with the onions and garlic", or some such, and then to "drain the fat well". Ok, so if fat carries flavor, why not drain the meat when it's 90% done, and then add the flavoring agents and aromatics? Does this make sense only to me?

The LCB probably forbids selling homemade potables, but that's another active thread. ← [snip] I'm looking into that to make infusion for oyster shooters! I'm thinking Lemon (not sweetened like Limoncello), Habanero and Horseradish to start. We'd serve small shots with an oyster in it. [/snip] Heck, pour mine with some tomato juice or better yet, V-8, and we'll call it a Bloody Philly!