petite tête de chou

Tiparos user here, too. Good stuff BUT that yellow lid is hellishly cranky to open and close. And when it finally does reluctantly snap closed, tiny droplets of pure stink are all over the counter. Such suffering I endure for my rotten fish gut juice.

I received... one chrome, beehive Oster blender- my blender from the seventies (!) finally died, and one red, enameled cast-iron Chantal dutch oven. Christmas margaritas and chicken and dumplin's for all!

Why don't Chinese folk eat or drink dairy products? There seems to be such a wealth of lovely grasslands that I'm sure I must be missing something obvious.

Amen! It was this philosophy that ended my self-made illusions concerning veganism. And you phrased it so much better than I ever could.

As an ex-vegetarian and vegan, my lure was always steak. Bacon smelled wonderful but it was the thought of a grilled, rare slab of beef and just about *any* seafood that brought forth the saliva.

I usually buy lots of baby food, fruit roll-ups, peanut butter, soups and stews.

The ever elusive Christmas Cobra makes its annual appearance! Yum, I could eat the Necco wafer roof *and* the whole wheel of blue cheese all by myself.

Me too! I associate drooling with beasts, infants and those unable to keep themselves from doing so. -shudder-

Ditto that. I heard the word "trichinosis" every time I ate a pork chop as a child. ← I think it was my mom's voice you were hearing. She just said it again about two weeks ago when I was making pork chops...did you hear her then? I had to cook them for 35 minutes. ← Mine too! I love my thick-cut chops to retain a pinky-porkness...or is that "pork-pink?" Sounds like an e-Gullet lipstick color. Yet, having said that...I adore my mothers white bean (pick a bean, as long as it's white) soup. It's usually over-simmered until many of the beans have burst and dissolved into the smoked pork stock. There's lots of super-soft root cellar vegetables (my favorite being the stock-plumped carrot coins) and a melted pool of butter on top to dip your bread in. I *do* prefer most cruciferous vegetables quite soft- especially cauliflower in a browned butter sauce. Comfort, mom/dad, home, yes, absolutely. Also, though, I've had various food stuffs cooked at various temperatures for various lengths of time through-out these various years and, for the most part, I prefer my vegetables and fruits either raw or over-cooked (go figure ) and my meats on the rare side.

It sounds like halvah made with mastic.

I know that they aren't exactly what you're looking for but Helen posted a couple recipes for kabocha salad here.

Absolutely *not* boring. Since pizza is my husbands very favorite food I've been cranking out at least 4-8 large pizzas a month for about four years and let me tell ya, even if those tomato are of the January-pink ilk..the mere juiciness and bit of acid with a pinch of salt are welcome and wonderful.

Autumnal heaven. Beautiful food, even more beautiful people and fantastic smiles. I'm absolutely emerald with envy.

Phatj is probably right but I think it looks like a wee tub of congealed blood and fat.

I haven"t tried the DaViola flakes but I do something similar to what your brother does. I buy dried chilis in bulk and keep all of the seeds in a plastic shaker. The Ancho and Pasilla chilis are particularly tasty are on a grilled chicken pizza.

When you season your bird at the beginning, add a teaspoon of Herbs de Provence.

Au Revoir Les Enfants?

Bogart as Linus in Sabrina?

Cool Hand Luke. And I never saw a *nicer* belly stuffed with fifty eggs. What an adorable man!

Perhaps the herbs were dried before adding the oil? The lack of water in dried herbs create a less favorable environment for bacteria. That might come in handy while storing the oil in a hot, humid ships' hold for a long voyage. On another note, I really, really wonder how flavors of aforementioned herbs have changed (or not) through the years. I have a difficult time believing that they taste the same now as they did over a hundred years ago, y'know? Our air, water, soil and various beasts are different and they *all* affect the flavors of everything else. Right?!

Looks like you almost got the name correct. Cool pot! edited to remove link that doesn't seem to work. From what I've seen, you appear to have a product manufactured by a Swedish company Husqvarna. There's a couple butter-melters on ebay that match your pot perfectly!

For what it's worth both Pastaworks in S.E. Portland and City Market in N.W. Portland carry them. I agree with Pallee that they aren't quite fragrant enough- at least not at that price.

The sweet potato and regular potato plant belong to different families. The regular potato is a member of the poisonous nightshade (Solanaceae) family as are tomatoes and eggplants. Big no-no on eating their greens. The sweet potato is a member of the morning glory family and barely related to a regular potato (russets, reds, yukons etc). That's about all I know. eta...I'd definitely eat what you bought.

Gorgeous range. Are you busy making all kinds of vintage-type meals to honor its history? Looking at these older appliances always makes me wonder what the previous owner/s made with them. How did they run their kitchen? What dish made their families ooh and ahh as it was pulled from the oven? Love it!

A favorite that I really don't make much (cholesterol, fat, blah blah blah) are beef liver steaks that are soaked in milk and a vinegary hot sauce for an hour, drained, breaded and fried. Serve with a few or more sprinkles of malt vinegar or Lea and Perrins and crunchy salt. If I feel particularly frisky I'll add ketchup to the plate.