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Everything posted by thursdaynext

  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!
  13. Regency Court shopping center in Omaha houses Kobe Steakhouse, which is pretty good eats... The center doesn't have a typical department store anchor, though, unless W/S & Pottery Barn count-
  14. OK I give up- & bow to superior chemical knowledge!
  15. I still have eight dinner plates with stickers on the bottom of them that I got a year ago that still haven't come off! Oh, wait... I think one of them has come off! I've scrubbed and scrubbed and scrubbed, and used all kinds of products to no avail! VERY FRUSTRATING INDEED!!! ← Hope this helps: my method is to soak the jars in hot dishwater until the water cools, then scrape what I can off with a utility knife. The remainder comes off well with this product. Should work on those pesky dinner plate labels, too.
  16. This thread has certainly given me some new titles for my reading list! Pontormo, Would be interested to know your opinion on Holy Feast and Holy Fast in particular, before I jump in and order- It was one of the titles I didn't recognize. Thanks!
  17. Classico sauce comes in squared mason jars and standard canning lids still fit the empties... I put up my green tomato relish in some this fall, among other uses.
  18. I come in on the side of the "lovers" as well. However, just as in Marcia's case, the relative cost is what dictates whether or not I purchases one of the (limited)selection of cuts available in my area. Sigh.
  19. Hi Knicke! Check out Ellen's Kitchen for all kinds of great catering info.
  20. I couldn't find an online list for my home state of Iowa, so because I actually live in Omaha, Nebraska: The Florence Mill, at the site of the Mormon Winter Quarters in 1846-1847 (Omaha) The Armour and Company Icehouse, one of the largest in the country, was used in the meat-packing industry as well supplying other businesses in the eastern part of the state (Memphis) The Boettger Farm, "Champion White Wyandotte chickens were raised here. The land was nurtured with conservation measures and huge quantities of organic fertilizer from its Holstein dairy herd. The first demonstration by a Douglas County Extension Home Agent is said to have been presented here. In 1951 the first Nebraska fields of crown vetch, discovered and developed by former Nebraskan, Dr. Fred V. Grau, were planted as seed crop." (near Omaha) I did find a couple of cool facts on the Iowa Farmer Today website, that certainly deserve an historic marker!
  21. Ran across this thread while on another search. I'm without access to my home bookshelves at the moment, but would like to add these off the top of my head in response to the original post: Good to Eat (previously released as The Sacred Cow and the Abominable Pig) : Riddles of Food and Culture- Marvin Harris The Anthropologist's Cookbook- Jessica Kuper Might come up with a few more later.
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