janeer

I like 39 about smashing garlic inside a Ziploc bag; why didn't I think of that? And of course, 76. 91 is intriguing but since I don't possess a nonstick pan...

look delish

I don't have any info on the origins but I'm sort of puzzled by the insistence this is American. When I lived in Philly I lived practically next door to the famous DiBruno Bros Italian specialty shop and they sold, among all their fabulous meats, pepperoni from Sicily, from Abbruzze, and one handmade one of their own. They were fabulous; I used to buy them all the time to use in antipasti and cooking.

Absolutely gorgeous. My favorite mushroom, I think. Well, a tie, but love them. That omelet looks like a lovely supper.

This brings back memories. When I was in college (long, long ago), a friend's mother used to send him her green chile on a regular basis, and we would have a feast--lots of white bread and beer to cool it down. It was pressure canned. However, I don't think I would can a restaurant product. I would go for the freezing, pack in dry ice, and ship FedEx. Expensive--but it's a gift, after all. Or, given that the chile is a preservative and it lasts many days in the refrigerator, pack refrigerated (cold) with gel packs, ship Fed Ex. Not canning it will be much better.

Congrats. Nice soft start. I'm excited for you.

have one that I never seem to use...like the stone

I see that big bag of Aleppo pepper. I am obsessed with the stuff. I do like Haloummi, too.

Wow, I can't imagine how it could be rolled up without breaking/cracking.

No. Wow... Talk about gilding the lily! I come from a pretty strong "praline" background, too. But that's a new one on me. I have a hard enough time getting the stuff out of the pan. I can't imagine how one would roll it up. Wonder if she made any adjustments to the standard praline recipe. She poured it out onto the (enamel topped) table and squared up the edges with the side of a biscuit pan and flattened it with the bottom of the pan (buttered) and then poured the warm nougat on the top, spread that with a big wood spatula that she also used for stirring grits. It was still pretty hot when she started rolling it but her hands could obviously take a lot of heat. It had to be sliced with a hot knife while it was still soft. She wrapped the individual slices in waxed paper. Was this praline or caramel and pecans? I used to have something like this when I was a child, but it was caramel, not praline.

I did this for a summer job when I was in college and the couple's NYC cook refused to spend the summer in RI, and apparently she was so good they they let her dictate the terms of her employment. I didn't live in, but did cook three meals a day; did the shopping (not an island, that could get annoying,especially in bad weather); cleaned, fileted/cut the guy's fish (he went fishing almost every day); and did a few large cocktail and dinner parties. It was great fun and beautiful working conditions; the husband was a crotchety older guy but the woman was lovely and I still have recipes from her cook that she gave me. I did have a day off, though; I'd ask for that, even if it means leaving food ready for them.

This actually sounds fabulous to me. I'll have to try it. Earlier I had mentioned my own go-to quick sweet fix, but something else I still do sometimes is...sugar bread. When I was a kid, I would come home from school wanting a snack, and my grandmother would spread soft sweet butter on a slice of soft, somewhat sweet white bread (think Peppridge Farm)and sprinkle it all over with white sugar, tapping off the excess. This is so good.

It's somewhat similar, but I think the dough recipe is different and the mouthfeel with the "goo" vs. fruit is pretty different. Funny you ask, because the same ladies I know who are great at povitica also do a MEAN apple strudel. Using Shelby's comparison to a cinnamon roll, I think flavor and texture-wise it's pretty close to the whole thing being made of the center part of a cinnamon roll, minus the cinnamon (at least in the traditional recipe) and throwing in a Baklava-ish nut filling. Yes, looks like strudel, but the dough? Yeast, right (from the pic) or not?

The prices are aimed at the insecure, who need the assurance of a name brand and a high price to tell them that it is "OK" to buy this. It's just like clothing and high-priced brands. Manufacturers know this. And they know that people in the know will buy what is good and well-made, even if it is low-priced (and, if it deserved, if it is high-priced). Think about it: I imagine you have paid top dollar for certain things, and gotten other equally useful/good things for less--because you know what you need/want in cooking equipment, and aren't unsure about it. You buy what works.

I absolutely love onion rings. For years and years my favorite prep was a beer batter. More recently, I am gravitating to the simple--a soak in tabasco-dashed buttermilk, then a coating in seasoned flour/cornstarch only (dash of baking powder). I love all versions freshly made, but there is something about the simple crunch of the flour-coated onion ring that I like.

You people are way too self-critical

I think that's awfully nice. Also, that you got to meet a longtime correspondent.

maybe something sweet. Crumb cake, soft butter to slather on the sides As for the actual cake, there's nothing wrong with a NY cheesecake for a birthday cake. Easy to make, too.

I'm kinda jealous.

I wonder where you live. I consider my Nespresso to be better than anything except for two places--one in Philadelphia, one in Santa Monica, and as good as I can get in Tucson, NYC, Boston. Starbucks? Drek.

I quickly fry cold, dry rice over very high hieat in a tiny amount of oil. It does not stick. Sometimes I stir in beaten egg at the end, sometimes not.

I mourn the almost total disappearance of purple-skinned (I think Mexican) garlic. It comforts me to know that everyone has noticed how terribly difficult it is to find decent garlic these days.

For the average thrown-together home pie, I use very little sugar. I do not like a torch. But I do like the tips to be very dark. I think the secret is optimal whipping; when you start to see the lines of your whisk in the mixture, stop the machine and lift the beater--you are looking for a hawk's beak. Continue beating only until you get it and the mixture is still shiny. Pile it on, then pull it with a spatula.

I live in Tucson now and am just getting to know the restaurants.But I second Chris on El Guero Canelo (be sure to go to that location);; also on S 12th is Taco Fish. I like Cafe Poca Cosa, although it is a little formulaic. I went to Janos at the Westin over the holidays and it was excellent all around, including great service. The Hub is fun--good food (not great, order carefully) but outstanding ice cream (they are a "restaurant and ice creamery"). I had a surprisingly good meal and cocktail at Pasco Kitchen on University last week, as did everyone I was with; service was so-so, but everything else very satisfying. It is still on my list, but Primo is also meant to be very good, in the Janos/high end category.

I don't know if you consider this dessert. But I have to have something sweet every evening. I bake a lot, but always have on hand (for a baking hiatus): Dove Promises dark chocolate; good dried apricots; good slices of crystallized ginger. I place a piece of chocolate atop an apricot or slice of ginger, bit into it (two or three bites) and it is perfect. Mariani dried cherries are good too.