janeer

[quote name='Pierogi' timestamp='1301892160' post='1802806' PM me if you'd like the recipe from Jacques....I could eat these things 24/7.

Interesting. Thanks for the tip.

Be very afraid , Mitch. My coffee beans live in the freezer and I've been known to refrigerate gin. What kind of Society Shibboleth have we flunked? I don't think I've done a weekly shop in my life; no matter the clutter of condiments in the fridge door, my Barren Wasteland is: nothing to cook for dinner. Doesn't everyone put their coffee beans in the freezer? And their gin and vodka too? I shop every day and my fridge is still full. And I live alone.

Well done, Pierogi. I had never heard of canneles and so thank you for sending me off on yet another search. Wonderful. So you have to buy a pan in which to make these little cakes it would appear. Is yours silicone or other? Where did you find your recipe? Thanks. I'd like to know what recipe you used, too. I love canneles, but have not been satisfied with the ones I've made.

I think this is a good idea.

Well,I have a ton of dishes, crystal, silver, glassware (including buffet service for 50), but I consider that collecting, not hoarding, and have easily as many spices/herbs as others, but consider that my pantry (and seem to use them all). I consider hoarding stocking up on stuff for fear of not having it when needed, and then never using it, for fear of not having it when needed....For me, this is duck fat, including loads of jars of it brought back from Europe. OK, maybe I have way too many cans of imported Italian plum tomatoes and tomatillos.

Latest of a long drawdown: 2 lb of frozen strawberries and raspberries, from which I made coulis, some of which went to garnishing the angel cake with bitter chocolate glaze made from 1 2/3 cup frozen egg whites and odds and ends of frozen chocolate.

In addition to the Chez Panisse book, closer to your home would be Jane Grigson's Vegetable Cookbook, a lost little gem called Leaves From Our Tuscan Kitchen, and any of Elizabeth David's books on French cooking, which are very good on vegetables. A U.S. classic, Greene on Greens, has a mixture of sophisticated and robust vegetable dishes. Chris Schlesinger's book Lettuce in Your Kitchen has a lot of good composed salad ideas.

This is not nearly so upsetting as when they cut the size of candy bars.

Stabilized whipped cream. Perfectly white. Pipes and spreads beautifully. Good. Excellent with chocolate cakes, fruit fillings, fresh fruit garnishes. Of "Italian wedding cake" fame.

What a wonderful tribute to a region this blog has been. And I learned so much. Honestly, who knew crawfish were in a HOLE?? I thought they were fished like shrimp! Thank you so much.

I kind of agree with this--but because I think there is a difference between manly and masculine. Maybe both imply "meat," but the latter to me is more about testosterone, in the dominance, masters of th.e universe, BSD kind of way. So: back in the 80s, Locke-Ober in Boston was masculine, and women were not allowed.Or McSorleys in NYC. Politician hangouts. Many steak houses are incredibly masculine, and cigar bars that serve food, but I wouldn't call them manly. Irish pubs with darts and stuff are manly. And bbq places Of course, what do I know, I'm a woman.

You've sure been busy. Those frogs legs and head-on shrimp at Tony's are incredibly cheap! I'm jealous. The photo of the Picayune Creole cookbook brought back memories. I lost mine in a move. That was the book everyone relied on before Prudhomme.

Sounds like these would take top prize on the current thread about foods not worth making ever again

Correction: I meant, Westport, MA

I usually refuse samples because they are rarely anything I would be interested in. Sometimes I sample wine :-) Once I sampled Annabelle's lavender goat cheese buttons at Lee's Market in Westport, CT and they were so good I bought them, and then bought them regularly.

Now that is very lovely. Not quite enough, but lovely.

It's good on hot dogs and other sausages, sandwiches, in salad dressing. I'm actually not that huge a fan--I've just eaten a lot of it because, back in the day, it's all there was, and I lived in the neighborhood and went to CS's restaurants. Probably you should buy a bottle to try (order online) to see what it should be like--it's should be hotter than you describe--and think about how you'd tweak it from there.

Actually, in this case I think it means with or after food--it's a precaution against nausea/upset stomach from ingesting the pills when the stomach is empty. One hour before, your stomach would be empty.

I am so glad you're here! I'm going to try and cook a few things for you. Things bought off the backside of a pick-up truck are awesome! I'll see if I can get a picture for you. They're usually there just on the weekends, but you never know... Rhonda You are already reminding me of those days--the turtle soup! And I must say, we don't "farms" like yours where I come from. I don't think I realized that alligators were specifically raised for food. Your photos, not just your food, are really good: the one of the clothes on the fence is wonderful, as is the face on that little girl, and the watermelon...gorgeous.

Sounds like you have "sweet gherkins." Were they actually labeled as cornichons? You might also try salting them and draining them.

My son, almost 25, is a bit of a connoisseur. He lives in NYC and could be a food critic, his palate is so good. He was critiquing food at restaurants when he was 3, and his business takes him to many fine restaurants (on other people's money). I never worry about if he is eating well. He can cook, too--what I taught him growing up, and he often emails me for recipes.

Well, I had a client in Lafayette in the 1980s and used to fly back to Boston from my visits with big brown paper bags of fresh crawfish, shrimp, rattlesnake, and tortoise bought on the side of the road, so I will definitely be following this blog to learn more.

If grandparents count, I learned how to bake--everything, but especially great pies and yeast coffeecakes--from my grandmother. Also: lots of authentic Pennsylvania Dutch food, like potato filling, stuffed porkchops, wonderful goulache, soups, and stews, great potato salad and cole slaw, pickles,etc. We ate very well. My mother was a very good cook, not great like my grandmother, but was more modern. One thing I learned from her was that it was relatively easy to satisfy different preferences; we had a large family, and there was always, for example, red sauce with or without meat; spaghetti for some and shells or ziti for others; hard butter and soft butter, dark toast and light toast, etc. And to set a nice table. My father taught me how to make a great NY-style deli sandwich and the inimitable onion sandwich,an over-easy egg, and great perked coffee. And to be confident: one year when my mother had a broken arm at Thanksgiving, he cooked the whole meal himself, saying what's the big deal, how hard can it be. To this day I can hear him saying, "A turkey ain't nothin' but a bird" while we all sat around laughing and drinking wine and watched him perform, cracking jokes the whole time. He brought the entire dinner off without a hitch.

I am a big lard fan, both for frying (doughnuts/fritters) and baking. I use lard in my blueberry and other fruit muffins in addition to biscuits and pie dough. Here are two recipes for lard in cakes: one an apple cake made with whole wheat flour, one a sour cherry upside-down cake. I also make a coffeecake with lard. I like it anywhere I want an old-fashioned richness.