[Flavored Oils]

A pretty simple but quite tasty one is just a few lemon slices and about 10 black peppercorns.

[Creme Fraiche]

The only recipe I have every made that included Creme fraiche was a bell pepper soup. Simply cook sliced bell peppers in milk until soft and fragrant, then puree in blender, add s&p. Then add about a teaspoon of paprika to about a 1/2 cup of creme fraiche and whip. Serve soup hot with a dallop of paprika, creme fraiche mouse on top

[Cookbooks – How Many Do You Own? (Part 3)]

we have about 70 plus about 313 cooking magazines

[Foods you're embarrassed to hate]

ugh tomatoes especially fresh ones and cilantro I absolutely can not stand.

also those little white button mushrooms you buy at jewel. nasty

[Gooseberries]

Gooseberry pie is one of my Grandpa's favorites, he used to grow gooseberries in his back yard just for it. And when he makes it, it is GOOD.

recipe here

[Foods you're embarrassed to hate]

I'm a hard-core foodie and love experimenting with different tastes. Not squeamish a bit, have an adventurous palate. Like almost everything.

But every time I try truffled whatever (usually in the form of truffle oil used in a dish at an excellent restaurant) I literally almost throw up. Obviously, I've leaned not to order the stuff, but I continue to intermittently taste those dishes in the hopes of getting used to the taste.

I realize that it's kind of a vanity thing...given my culinary and gustatory proclivities I'm expected to like the royal fungus. But I don't. In fact, my reaction is so dramatically negative and so unlike my reaction to any other food, that I wonder whether I have some genetically hard-wired revulsion to the truffle taste.

I've rarely had fresh truffles and I seem to be significantly more accepting of black truffle oil than the white (even used the former in a celery root puree that turned out quite well). So maybe there's some hope for me.

Still can't believe people can not only stomach truffles, but actually place them on a vaunted pedestal of culinary experience.

Do I have any like-minded souls out there? If not for truffles, then for some other "foodie taste"?

I've heard that when people really really really hate certain kinds of food for no apparent reason, its because they are actually allergic to them. You've probably heard this also. Who knows? Maybe your allergic to truffles.

[pork roast]

thanks guys the roast turned out beatifully, it tasted even better

[What to make with ?]

fried leeks make perfect garnish for all sorts of creamy vegetable soups, i recently used them for a elphant garlic soup. Yum!

[pork roast]

according to you description, it must be a pork loin.

-thanks

[pork roast]

lets see, Im not sure what kind of roast it is off the top off my head, it says "sprm bnls gi" on the label, does that mean anything? I'm not sure. Its not the highest quality meat, but hey if cooked right anything can be yummy.

[pork roast]

I bought a 2.26 pound pork roast, an I'm pretty sure I want to grill at a very low temperature for a long time, but I have no idea how to go about it. Any suggestions?