moosnsqrl

I love the crust cornucopia idea and, as luck would have it, have the week off so I might actually do it. We kind of have a running joke about croque em bouche with the friends who are hosting Thanksgiving this year (last Christmas Eve I constructed one from doughnut holes and canned frosting with sprinkles, to give you an idea of the depths to which we have descended). They would certainly be surprised if I showed up with something tasteful (and tasty, apparently, too). Have any of you made these and filled them with the intent of actually consuming them? Just curious. Oh, and GG, I would only add some herbs to the mix you've described -- rosemary and sage are (IMHO) pretty, aromatic and evocative of the flavors of the season.

I hate to spoil this anti-carob fest but, if you were truly allergic to chocolate and feeling deprived, I think you might embrace carob. If you're suddenly told that you cannot have something you have long enjoyed, you might be more open to "analogs." Just trying to open your eyes...allergies can develop at any time in our lives. While carob may be vile when compared directly with chocolate, if you were told you could not longer eat chocolate, you might change your tune.

A bachelor friend of ours came to a potluck with a covered dutch oven. Setting it on the table and proudly removing the lid with a flourish, he beamed. Inside, 2 (each) of the pony-sized bottles of Miller, Miller Lite and Michelob with a few leggy, stemmy pieces of parsley. No one said anything; finally Brian couldn't take it any more..."It's three-beer salad!"

First, I just noticed this lovely sentence in a digest from the Trib and thought this crowd would appreciate it: "Off the vine, winter squash look like some kind of exotic rustic pottery, with rich colors and textures that give them the appearance of having been elaborately carved and colored." -- Russ Parson, LA Time Staff Writer OK, back to where you were and I joined. I have for years used a simple flour and water paste to seal around the edges of a cooking vessel (of just about any material) for chicken (with the proverbial 40 cloves of garlic, or not). I think I borrowed this technique from my French 'mother' and it works to good effect for moisture, flavor and that ooh, aah sensation at serving time.

KC Media Digest for week of November 16-23, 2005 NB: due to the upcoming holiday, the KC Star Food section will appear in tandem with the House & Home section this Sunday. In the Kansas City Star Lauren Chapin recommends stocking-up on cranberries while they are plentiful and offers a tempting recipe to encourage doing so. Jill Wendholdt Silva introduces us to Cook's latest publication for the "common" cook and suggests a way to put a spin on the ubiquitous rotisserie chicken. In Ingram's Magzine Chris Becicka reminds us that the venerable Plaza III is still special. and last-but-never-least in The Pitch Charles Ferruzza reassures us that real Italian-American dining can still be found in our fair city at Anthony's, one of my personal favorite purveyors of comfort food. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you.

In daytime TV, this is known as "Susan Lucci Syndrome;" in other arenas it's called "lifetime achievement."

It crossed my mind but I'm not sure we want Colby to get any more insufferable than he already is.

Yes, I was a little afraid of the jinx in that location but I figured if anyone could break the spell M&D could. I'm sorry to say I haven't been to any classes or special dinners. As much as I enjoy those two for their entertainment value, the classes were drawing folks who would pose questions like "what is that" (an eggplant), so the old attention span drifted. The wine dinners have just not worked into our schedule but they've had some very tempting ones, and I believe there's a wine blending dinner (Jouillian) soon. Damn non-food-related obligations!

Wow, this sounds great! I read a book about pioneers heading west when I was in grade school (A Kettle Named Maude) and have shared your pot/tale conviction since that time. I'm absolutely convinced that some dishes just do not turn out as well if they're not prepared in the 'proper' pot (and I mean this in a superstitious or traditional way, not when there is some basis in fact as, for example, paella where the size/shape actually does affect the outcome). I'll look forward to seeing this.

Actually it looks like I could listen to it over the web (but I'll have to download a plug-in of some kind; I'm a Mac user and, not surprisingly given your location, it appears that the station's streaming is Windoze=based). Now that I see he does 3 hours on the radio each week, his easy manner on TV makes sense. No, I don't have the Rover's book. I found the salmon dish in a magazine when I was out there. I'm sad to say I didn't even get to eat at Rover's; the day I had reserved for that was also the only day we could take in a Mariner's game and since my S.O. generally does whatever I want on vacation, I felt obliged to do compromise. I couldn't imagine going to Rover's after an afternoon in the hot sun (yes, it was hot when we visited) eating ballpark food and drinking beer, so I nixed the whole thing. A good excuse to return to your fair city.

I have been enjoying wine shipments for nearly 10 years and have been very pleased with the results. I believe they do tend to ship Monday or Tuesday and nearly always arrive on Friday. I'm probably harder on the wines I purchase on trips and drive around with in the trunk of a rental car for several days than UPS is. I agree about the shippers but I at least keep a few around, tape them shut and check them, empty, as luggage when I'm going to wine country. It saves having to buy new ones for the onesy-twosy bottles I invariably collect and my tree-hugger conscience is a little less troubled by the waste if I can reuse them.

While not as amusing as most of these, I find that nutritious foods fuel me better than coffee, grease and sugar. Not that there is anything wrong with those, they just end up distracting me with their false buzz. I guess I'll never be a real programmer or sys admin. I lay-in a bunch of Fantastic Foods cup-of-soups, whether at home or the office, just stir in some hot water, wait about 5 minutes, and body and soul-sustaining warm, tasty stuff will appear. And I won't hate myself in the morning.

Not from the NW so don't know if I'm allowed an opinion, but I thoroughly enjoyed him. It seemed that he and Alton were acquainted, to some degree, and I liked the playful banter. The smoke signals were witty, and I liked his composure, never raising his voice but rather directing his sous calmly. I would work for him, and I can't say that about some of the others (not to mention names, but do the initials BF ring a bell?). I shamelessly appropriated a salmon roulade from Thierry several years ago and trot it out frequently for guests. When I saw TD working on one of his fish, I thought for a moment he was going to butterfly it and that he, too, had borrowed the Rovers recipe. But he apparently isn't as shameless as I am.

I guess I assumed he was a member, isn't everyone who's anyone? Thanks for exposing him and, yes, I'm sure he's quite busy -- those little masterpieces don't make themselves, after all.

A co-worker...who is somewhat paranoid about ingredients, germs and the like, so I forgave him. I'm with you on the sharing; I've seen some horrified looks on the faces at neighboring tables the way we pass food around. It's like watching a big, dysfunctional family having a food fight but it is a great way to try lots of things.

If you find yourself in NYC, I really love dining <<au bar>> at Babbo. The barmen (Bar persons? No, how about bar-keeps?) are fabulous. I think I would enjoy eating there less at a table, to be honest.

A friend turned me onto Room 39 this summer. We had a fabulous breakfast there (I swore they put opium in the eggs...5 minutes after you left, you were craving more of them!) but I hadn't made it in for lunch until today. I had a wonderfully delicate trout, lightly napped with a classic lemon/butter/caper sauce, a swirl of spaghetti squash atop and perfectly smooth mashed potatoes. My companion enjoyed his butternut squash soup and roasted pork sandwich as well, as evidenced by the fact that he didn't share, even after I gave him a bite of my trout. They have a rudimentary website (er, page) with the basic info here. If you're looking for some good, straight-forward food, check them out.

In the KC media digest, on The Heartland Forum, there's a link to an article about a KS farmer who has been instrumental in bringing back some of the heritage breeds. Since we're talking turkey, I thought you might be interested.

Are you suggesting imprisonment? I think he's committed; since the Beard dinner he's moved into larger digs and expanded his operations. But I'll see about getting some shackles and chains and the like. You're right...we need him here and you'll probably want him to do some edgy mignardises for your restaurant.

I'm glad to see him getting some recognition outside of the area. I expected it long ago but it seems some other artisans came online at about the same time and stole his thunder. My favorites are fleur de sel and Vietnamese cinnamon. Look for a blurb about his cocoa mixes in the November Fire & Knives.

KC Media Digest for the week of November 9-15, 2005 In the KC Star Food section: As our nation prepares to celebrate its gastronomic heritage, a Kansas farmer supplies Bourbon Red, Naragansett and American Bronze turkeys to a growing flock of discerning customers throughout the country. Jill Wendholt Silva revisits the Lindsborg, Kan. pioneer. Already wondering how you’re going to get all of the holiday food prep accomplished? Lauren Chapin suggests a few new time-saving products to help us through this festive, hectic season. In Ingram’s Magazine: Chris Becika extols the recent proliferation of wine dinners at local restaurants. In The Pitch: Charles Feruzza spends some time “on location” at Melbee's in Mission. Like Susan Lucci he fails to win an Emmy, but he is awarded some delectable treats. Maybe next year, Charles. And don't forget to tune-in for The Food Critics this Friday (Nov 11), 10:00 a.m. CDT, on KCUR-FM (89.3 on the dial or listen live on the web). If you missed their last bi-weekly visit, you can still listen to it in the archives. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you.

I've found a home for my somewhat crumpled "Baking in America." Thanks to all for your interest and "pay it forward" everyone who benefits from this thread and has a title lying around that you haven't used for a while. One man's trash...

I am eating some of the spiciest papaya salad I've ever had in my life (eyelids sweating) and it occurs to me that this would cut through just about anything, if you can tolerate the heat. Whew! I think they got a little carried away on this batch but it hurts so good.

I see your Pierre Franey and raise you a "Baking in America" (Greg Patent) ordered by mistake and sadly, the last 20 pages were exposed to moisture so I could not return it. I only bake at gunpoint, so if anyone could use this, I would be happy to forward it.