janeer

All of the above, plus a savory roasted cocktail snack that is popular here in the South, or for a garnish for salads: melted butter, Worcetershire, Tabasco, salt, a little garlic--strangely addictive. In breads, and with Thanksgiving coming up, dressings to serve with poultry.

Schnitzel is one of my favorite meals. I make it all the time, pretty much like carrot top says and the way they make it in Sweden: veal (or pork), pounded in to a huge thin piece, flour, anglaise, FRESH breadcrumbs (I have absolutely no use for panko, ever), clarified butter, capers, lemon, anchovy. Roasted or sauteed potatoes,or noodles. When I lived in RI I used to go to a restaurant, Redlefsen's, when it was a small store-front and very charming place, and where they served schnitzel and schnitzel a la Holstein (egg) and it was very, very good. They have since moved and changed hands, and it is still on their menu, but it is not the same.

One of my favorite non-glace fruits to use in fruitcakes is apricots. If you can get them, I recommend them.

If only...! Sounds like a blast.

Shaker Lemon Pie

I've used it for sauteeing and pan frying for decades. And swear by it for shortbread.

Well, the drying part is relatively easy, but it doesn't say how you ferment it.

Pretty much anywhere. If you are looking in a regular market, maybe you are just missing it--it may be shelved closer to the cornstarch than the flour. Also, Asian markets.

I have never made it but use it all the time; isn't it all about the salt? Sort of like preserved lemons.

dental floss and fishing line or jewelry wire for cutting cakes and cheeses; my bathroom nylon laundry line, with a towel over it,for drying pasta. In rough conditions, I have used wine bottles and (clean) paint rollers as rolling pins. I cut up old sheets and pillow cases for pudding cloths.

I am definitely a fan. But could to know it generalizes to the fat finicky.

Wow, Helen, this looks closer than anything I've seen yet. I will try it and report back. Thank you. This certainly sounds like what you describe (except for the crumbs). My grandmother made a cake very similar to what you describe, except that there was no custard, just cream sometimes poured over before eating it. We called it "Dutch Apple Cake" and here is the way I make it. The base was a batter, not a yeast dough.

Similar to runwestierun, I dry-rub, refrigerate overnight, smoke in the Weber for about two hours, or until the charcoal dies (I can't be bothered tending fire), then transfer to the oven and cook at 250, completely wrapped in foil, for 6-8 hrs,internal temp 190. This is my preferred method. I have also done it completely in the oven, using a small amount of liquid smoke, following the method of my acquaintances Mindy Merrell and RB Quinn here in Nashville who wrote Cheater BBQ: dry rub, put in pan with 1/2 cup bottled smoke (I use 1/4 cup), cover with foil, roast at 300 F for 5-8 hrs to 190. For the slow cooker they recommend 5-6 hrs on high or 10-12 hrs on low, otherwise everything the same.

Both, gorgeous. Will definitely try the pork belly.

This is all fascinating...but doesn't "a very white bread" suggest it was the flour (the wheat and its milling), not the ferment?

Here is a post I did some years ago about Indian pudding. I think of Indian pudding as a dish quite local to RI/MA, historically made with the RI white flint cornmeal. It is still served at the oldest restaurant in Boston, The Union Oyster House, and a number of small country restaurants in Rhode Island. It is a true Colonial dish, with a far from modern taste. I actually like it best when it is a day or two old.

Andre Soltner--Lutece was a favorite back in the day. Love the Sarabeth/PJ photos; he looks very intent.

Isn't there a fresh fish market in Dallas that sells lobster meat? Any fish market that does should have loads of shells they'd be happy to give you.

I love those! How do you do that, generally--the bloody veins and all. Is it surface decoration/painted? Not a candy person, so haven't a clue...

Hate to send you to another forum, but there is a discussion of butchers in chicago on chowhound; have you tried them all? I would keep going back to all the places you tried, like every month, until you wear one of them down.

Nuts Online is excellent.Their crimson and jumbo raisins, cherries, crystallized ginger, everything very good (and nuts, too). Purcell Mountain gets my vote for beans.

Clearly, what langusihes in others' cupboards is well-used in mine--like buckwheat flour or orzo. I tend to collect odd items from Asian markets--Mali Mali flavored water (and other things in little bottles with lettering I cannot read), coconut gelatin--thinking I will surely use them sometime. I don't.

Kahlua for breakfast? sorry, I just have a question. I don't understand the first line of the recipe. Are you saying cook the rice, then use the cooked rice for the pudding?

Congratualations! And I have subscribed to your multimedia blog. It makes me homesick...in a good way.

Just want to thank you Kalypso for christening this book and sharing your first tries and your thoughts on the recipes. Bummer about the photos. The first recipe I plan to make is the Enchiladas de San Antonio (p 402). Odd name: they are really quesadillas (made with fresh masa), don't know if they changed the name for the American market, which may think quesadillas are those things you get in fast food places made from flour tortillas. Regarding the salsa de chile pasilla de Oaxaca: Kennedy provides a similar recipe for it in her Art of Mexican Cooking, and suggests chipotles mora or regular chipotles as substitutes for the pasillas de Oaxaca. Elsewhere (Cuisines) she talks about chile negro as similar, which is the pasilla widely available in the U.S. I have made this sauce many times with regular pasillas and, if not exactly what you cold get in with the Mexican ones, it is excellent.