petite tête de chou

A few months ago I made an apple cake recipe and used all sorts of substitutions because I was determined to make it *that night*. Maybe my stubbornness added that special something because I haven't been able to replicate that cakes flavor or tenderness. And now it's apple season!

I always use Cook's Illustrated White American Sandwich Loaf for the stand mixer. It's flexible with what type of flour you can use and includes butter, honey and milk.

Howdy folks. My dad has recently fallen quite ill and has always wanted to try sushi. I ate a fair amount of sushi when I lived in Portland but that was over ten years ago. So I'm hoping someone might have more up-to-date information on where I could get some of the best sushi around. A few things to consider: he is unable to leave his home so I need a restaurant that offers their food to go. I definitely want him to try uni, o-toro/chu-toro, sake harasu (salmon bellies) and, ideally, awabi (abalone). He doesn't have much in the way of teeth so crunchy stuff should be kept at a minimum. Cost doesn't concern me as much as quality. Although I prefer NW Portland since he lives in that area I'm flexible if the sushi is good enough. Thank you so much for any information you can give me. This will really make his day...his week, his year.

I find a banana with a small glass of chocolate soy milk relaxes me enough to fall asleep. And I'm out of chocolate soy milk as my 1:40 am posting will attest to.

I'm not sure where my extreme delight in cottage cheese came from since neither of my parents can stand it (too many '70's diets, perhaps?) but I have, can and will eat the whole tub in one sitting. Easy. Ripe and fragrant as all hell nectarines are my main source of summer stomach-aches. I simply cannot stop eating them.

When I saw the title of this thread I was immediately dragged back to the early '80's (oh please no) and thought of BurgerTime. I didn't play it much then but these days I'd probably give it a whirl if I saw it leaning against a wall in a long lost nickel arcade.

My husband has never really had Haagen-Daz before so I have the pleasure of introducing the different flavors to him. So far he's tried Rocky Road (loves it, especially the soft marshmallow goo), Caramel Cone (weakest of the bunch), Dulce de Leche (his favorite so far, super good), Chocolate Peanut Butter (very good but no "Reeses Peanut Butter cups"), Mango (eh, he's not into mangos but I love it!), Vanilla/Toffee Crunch bars (very good) and Chocolate/Dark Chocolate bars (very, very good). My small town store also carries Vanilla, Java Chip, Chocolate, Strawberry and Chocolate Chip Cookie Dough. Guess I'll get Java Chip next...in addition to another Dulce de Leche. It's shaping up to be a fattening weekend.

Grilled chicken, steaks, prawns and corn on the cob Mayonnaise-based potato salad- maybe with bacon Vegetable pasta salad dressed with a red wine vinaigrette Watermelon, cantaloupe, nectarines and strawberries Triscuits with smoked swiss, extra sharp cheddar and sharp cheddar Refrigerator pickles Maybe a chocolate cream pie or homemade ice-cream

The only thing I could find that resembled your request used a brownie mix. clickity

While I enjoy molasses in sweet applications I *love* it in savory dishes. The Beer-Brined Grilled Pork Chops recipe from Epicurious is definitely a favorite.

Include them in a quiche.

There's lots of cool ideas here... Camping for food, or perhaps the other way around Campout Cooking, In Quantity, A request for assistance Who goes camping?, And what do you bring along to eat? Your best camping meals? Camping/Trail Food, What do you take (merged)

I really like antique lace and embroidered tablecloths (along with some funky vintage tablecloths from the '40's and '50's) so in order to (mostly) avoid stains I use laminated placemats that have pictures of the Oregon Coast on them. Pretty darn tacky but I'm by far the drippiest, stain-making person I know. I don't use them when I have guests. Nope, they're just for me and my messy ways.

A decorative set of salt and pepper shakers (not filled), sugar bowl (filled) and a small flower arrangement. I find clutter irritating. In fact, those shakers days are numbered. I've only kept them around for as long as I have because they were an odd gift from my husband.

The key to a good egg sandwich is how the egg is cooked. I like the bacon fat or butter to be a bit too hot so that the edges of the egg curl a bit and turn brown and crispy. A bit of a runny yolk is good but not required. If enough fat is used to fry the eggs it will soak into the lightly toasted bread, so other than salt and pepper no other condiment is needed. I do occasionally enjoy mayonnaise, ketchup and Tabasco but the simplicity of just egg and bread is enormously appealing.

Instead of paprika I like a little pinch of Old Bay on deviled eggs.

Slices of cold, medium rare steak eaten directly from the 'fridge with salt shaker in hand.

If I'm having an adult beverage during prep then yes! to the tunes.

I think that three or even two minutes is too long. I would blanch them for about sixty seconds.

If you're still interested I recently stumbled on this recipe and remembered you asking about it. Your glistening version is beautiful.

Extra sour sourdough.

I think I found a couple threads for you to browse through... First attempt at cooking beef, organic top sirloin no less... and Steak at home, The best home cooked steak

Lots of good ideas here- Carrot Tops

Perhaps you could have some fun with the Three-Course Dinner Chewing Gum- Tomato Soup, Roast Beef & Baked Potato, and Blueberry Pie and Ice Cream.

I would add a bit of milk, sugar, eggs and sweet spices to the pulp and make a pie.