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    Hawkeye in Huskerland
  1. Count me in! ETA: Just noticed gfron1's thread here.
  2. I'm happy to report that lamb is much more widely available here than when I last posted in this thread! Most of my usual shopping venues regularly carry shoulder & rib chops, rack, leg roasts, shanks, and ground lamb. Yesterday we managed to get a couple of shoulder chops on the grill before the weather turned (30 degree drop in just a couple of hours- yikes!). Quick marinade of EVOO, oregano, rosemary, pepper, etc. I'm also starting to see different cuts of goat in some stores. Yay!
  3. Okay. There's nothing that distracts me more from my ACTUAL job than an obscure research question. Anyhow, here's my 2 cents- I also found nothing on "Flabbina," or any any variation thereof, but the following caught my eye: Alessandro Filippini, chef at Delmonico's (Pine Street) Restaurant wrote several cookbooks. His La Table: How To Buy Food, How to Cook It, and How to Serve It includes a similar, more upscale version of the 1904 NYT recipe called "Soft Clams à la George Merrill," as below from the 1889 edition: "389. Soft Clams à la George Merrill.—Have thirty-six fresh and rather small soft clams, throw away all the hard part, keeping nothing but the body. Place them in a stewpan with two ounces of butter, half a pinch of pepper, a finely chopped shallot, and half a glassful of Madeira wine. Let cook on the hot stove for seven minutes, then add a gill of Espagnole sauce (No. 151), a pinch of chopped parsley, the juice of a medium-sized, good lemon, and half an ounce of good butter, shuffling the whole well for three minutes longer, without letting it boil, then pour the clams into a hot tureen, and serve." Soft Clams Filippini? Now I need to find out who George Merrill was...
  4. Enjoy your posts- Don't forget the Tsembaga Maring of New Guinea and their pigs... I personally enjoyed Marvin Harris more, along these same lines.
  5. Arista alia Fiorentina (Roasted Pork Loin With Garlic and Rosemary) First got turned on to this watching Biba Caggiano years ago. Very easy & can be served hot or cold. I've prepared this with up to a 12# loin with good results. Tasty with small roasted potatoes- Can cook in the same pan(s). TN
  6. Thanks, Darcie! I must have been to Bismarck a zillion times over the years & have never had anyone recommend Kroll's!?!? Next time I'm in town I'll make sure to stop at one of their locations and report back. It's been a long time since I had some good knoephla, and at least a dozen years since any fleischkuechle.
  7. Thanks for the post, Darcie! I often travel through the Dakotas & am always looking for new points of interest to investigate. Is Wishek one of the German settlements of the late 1800s? Are there any local eateries that serve traditionally-influenced dishes the rest of the year? Thanks, TN
  8. Second the suggestions for: The Drover, Fleming's Prime Steakhouse and Wine Bar, and I also really like the Flatiron, which has good steaks, but is not primarily a steakhouse
  9. P.S. That was David Naughton in the DP commercials/American Werewolf. . . I can't believe I remembered that.
  10. Thanks for the report, Susan! Your pictures are making us feel better... we missed the Iowa State Fair this year. (I don't think I could take hotdish on a stick, but I wouldn't mind taking home some of that raspberry chipotle bacon- yum!)
  11. I really enjoy my cookbook and food writing collection, but have found that I buy fewer volumes than in the past. I've become much more selective in my purchases, and the eGullet community has been a valuable resource in helping me to choose new volumes to add. I love the "Cooking from…" threads, both those that specify a particular book, and others that name a region or technique. RecipeGullet and a few other internet sites have been good resources for looking up recipes when I'm in a hurry, or not at home- for example, getting a menu inspiration while at (ahem) work. My "keeper" printouts and other loose recipes are in big, tabbed, three-ring binders. I was also inspired by bleudauvergne's blogs to start a journal for recording menus, recipes that I've made my own (or invented!), wine & cheese tastings, sources, etc. I have two recipe programs on my home computer, but haven't used them for ages- not sure why.
  12. We have two knife strips mounted one above the other on the side of a kitchen cabinet- to one side of the sink and next to the main prep area. All of our "good" knives are securely on these. The knife blades face toward the wall on an upper cabinet, so the natural angle when removing one does not damage the blade. The steels and cheap paring knives, etc. are in a wooden knife block. They weren't expensive and mount easily with two screws each. Here's a link to the model: B, B & B knife strips We don't have any young'uns at home, but they are well out of reach of visiting sprouts!
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