petite tête de chou

The vinaigrette I make for my vegetable pasta salad is so tart and raw tasting that it actually makes me wince a bit. I shake together dijon mustard, red wine and basalmic vinegar, salt and pepper, herbs and a pinch of sugar in a wide-mouthed canning jar, then add my oil. I bring it right to the point where anymore vinegar (or other acids) would create a watery dressing (to be avoided). We really like really tart things in this house. Really.

Perhaps you could make a layered "cake" with baked meringue (using a sugar substitute) and tons of fresh, beautiful fruit.

There's some great ideas on this thread... Cold summer soups (sweet or savory), Favourites for hot weather

*Lots* of food references in Ice Age.

Candied then dipped in dark chocolate.

A well-seasoned dry salami is, easily, my favorite sandwich-type meat. Especially if it's a bit gamey and contains whole spices. Paired with bit of mustard, a thin slice of stinky cheese, pickled onions on the side and a pint of ale is a bit(e) of heaven.

I would turn the oven up to 375 (at least) and bake the chicken on either a broiler pan or on a rack that's been put on your jelly roll pan. You need to raise the chicken out of it's own juices to get a nice crust. Still look good, tho.

Sweet and sour sauce with orange juice and zest would pair well with the beef. I've used a blackberry-chipotle barbeque sauce on ribs and chops that you could omit the pepper from.

#189 Don't drink that milk, kitties!! The Aristocats.

My rosemary is only about two feet wide and tall, and most of it is quite straggly, but the ends are very healthy and harvestable. Considering what I read on that gardening website (thanks mtigges) and here, it seems my rosemary was lucky to survive yet another winter without any protective intervention on my part. It's planted in my garden exposed to the elements year round! I think I should wait until the end of the season and prune it all right back, give it some more love over the winter in the form of mulching or even a burlap wrap, and let it come back with new branches next spring. Meanwhile, it might be a bit unsightly, but I've still got gorgeous fresh rosemary for my cooking! And thanks for the pruning advice, sanresho, but given the state my rosemary is in, I'd have a hard time shaping this rosemary without losing all its leaves that are growing on its extremities. ← Since those tips are so healthy you might consider air-layering a few branches. What kind of mulch are you using? I live in the damp too and have found quarter-minus gravel is a great mulch for my Mediterranean plants.

Looks like you're onto something...copycat mai tai.

I'd try them. I wonder if I'd lick all the flavoring off (like I do with chips) then scrump on the semi-soggy insect or just pop them in my mouth like a leggy popcorn treat.

Meat-eating cows and now milk-eating chickens. Yucky.

American Graffiti! What a perfect, all-American film to watch over the Memorial Day weekend. LOVE it. Paired with The Last Picture Show it would make a great a double bill.

Tapenade Whole basil leaves Smoked cheeses Whipped feta with either sun-dried tomatoes and/or pepperoncinis eta Roasted cloves of garlic and a variety of mustards. I love, love mustards.

A high-protein tortilla with a ton of alfalfa sprouts, a smear of tahini, many drops of Tabasco and sunflower seeds. Tryin' out the healthy thang.

That is the *ultimate* dish to serve at Halloween.

Don't be so sure. I still enjoy an occasional mustard sandwich and I'm quite a bit older than five. I eat steak with my fingers about 90% of the time (all home-cooked). Something is terribly appealing about greasy, meat-fingers and a smeared glass of scotch...not to mention the wee bit of danger associated with a sharp knife oh-so-close to my fingers. My husband can't stand to watch me cut, slurp, chew and otherwise cave-man myself over a plate of bloody meat *with my fingers!*

I love crispy fish skins sprinkled with a mixture of ground chilis (cayenne and pasilla being my favorites), salt and a wee bit of sugah. Wash them down with an ice cold, lemonfied lager. Oh my yes.

101 Dalmations and Fatal Attraction. Glenn Close plays her psychos with such panache, eh? My favorite is her Marquise De Merteuil from Dangerous Liaisons.

Darn. It *did* seem familiar. Perhaps I should've used the raw-liver-chomp-fest as a clue instead. Compelling yet repulsive. For those who don't know, the film we're talking about is Rosemary's Baby.

182. A whole odd-looking roasted river fish paraded among dinner party guests before being placed on the table CLUE: The fish is probably from the Amazon river So many memorable images from this film it's hard to pick one, but here goes: CLUE: At the same party, our hero attempts to play Opera on his phonograph and is kicked out Fitzcarraldo?

White asparagus?

These are some tough clues! How about an easy one from the film I'm watching right now? Chocolate mouse with a "chalky undertaste."