janeer

I would add it at the end for fruit purees. You can also use juice and/or grated rind (strain) for citrus creams and things like cherry, subbing for some milk. For very intense flavor, a few drops of citrus oil.

I am totally anti-brining, but this sounds interesting

I absolutely love black bean soup. Not sure I have the recipe anymore, but the one I had was from the NYT, like, 40 yrs ago. Soak lb beans overnight, drain and then cook with 3 cups mixed chopped onion and green pepper (one of the only times I use green pepper), a little chopped garlic, bay leaf, and a big ham bone from a baked ham with some meat still left on it (you can freeze these bones, then pull them out for use). Use 7-8 cups of water and 2-3 cups beef stock. Take some of the meat off before throwing in the pot and reserve. Cook a couple of hours, remove the bone and set aside, pulling off any remaining meat that is not too dried out. Puree about half the beans and liquid, then put it back in with the rest. Add 1/4 c sherry and 2 T sherry vinegar. Reheat I generally add some aleppo pepper at this point too. Garnish with cooked white rice, thinly sliced lime, the reserved ham, and fresh cilantro or parsley. This is the best soup in the world.

Here is my variation

Yes. Although you get kinda weary from it after a while. You sound like a jaded New Englander. I never tired of that annual trip to the sugarhouse for doughnuts, pickles, sugar-on-snow--and my stash of syrup for the year. As for my preference: I buy all grades, for different purposes.It is not as easy to find Grade A extra fancy anymore, as the preference (and economics) seems to favor B. and I have to disagree with merstar: In 40 years, I'm not sure I've ever had a "bad" pure maple syrup. Different from state to state, year to year. but never bad.

I have frozen them. Not the same after freezing. I would rather make them a week ahead and hold them in the fridge than freeze. They will not go bad. Keep them very cold. Probaly best about 2 days after baking.

good for you; and amazing in some ways a la the butterscotch beans. Sometimes, price must not be the object

Never heard of such a thing. Most bakeries leave the bread out in the air, then only put it into paper when you buy.

don't know where you are...but my son in NYC says all is well, cooking-wise

and why Whirlpool anyway; old KitchenAids were Hobarts. Should you try ebay, Shelby?

As Hurricane Sandy hits my old home states of MA and RI, I have to say that my commercial butane stove and charcoal grill saved us during Hurricane Bob, when we were without electricity for 2 weeks. I swear by the burner not just for emergencies, but for parties and outdoor cooking. Lisa, I have a small Weber Q here in Tucson and leave the propane canisters in my garage, no problem.

Thank you; have a final drink for me! I enjoy those cocktail photos almost as much as the food.

the simplest of all: cheese straws. i just love them. Mushroom pithiviers

If you send me some of your home-cured salt pork, I will send you some beans!

fun to see the fish--and the fish bread. Lovely cocktail time. All very interesting.

nice crostada. What's the fruit? raspberry?

I agree 100% with Lisa on the croquembouche. With the carrot soup and the arugala salad, lamb would be nice. Rack,fairly traditional with mustard coat and parslied crumbs. Simple. A coconut cake with lemon filling. Something shrimp for appetizer.

Clearly, I don't check in here enough (and for some reason never post)--love the shrimp, the pasta, the grilled chicken and potatoes, everything. Thanks. Just had my own grilled shrimp, grilled peppers, and grilled mushrooms. Grilling season never ends here in Tucson!

Great; thank YOU! I'm so pleased. Wonder what you served them with? Try them sometime with nothing but steamed brown bread and butter--the Sat night supper of our forefathers. (But I don like them with ham and scalloped potatoes, and to be totally disgusting, served alongside a big mac and cheese).

between the cocktails, the semolina bread, and the duck for breakfast--wish I were there. all calling out to me.

Cool. Love the pics of your kitchen! Thanks for doing this.

That is a beautiful thing, David. I have similar molds that I bought at a church fair in Rhode Island. Some have "swastikas" on them but I think (hope?) at the time they were made they were just an ancient cross design; they are quite old. Some say "Jell-o."

I will dig out my recipe, from my old cooking school, this weekend. It is very good. I have not made RLB's recipe, but she is reliable.

PaulaQ, those look right up my alley!

I think it's fine to leave it overnight. I might try boiling it again until it falls apart--how much sugar did you use? Any water? Quince is high in pectin so is going to gel easily.