racheld

In what context do you "rinse flour?"

I love that you say "used bread store"!!! That's what my family always said. I'm sure there's been a thread on odd connotations and euphemisms for kitchen items, foods, etc., but this one was so familiar, I couldn't help mentioning. Just like home. My Mom's been gone eight years, and I STILL buy exactly the same brands she always did. But I'll never have her "hand" for piecrust. rachel

This was hunt-and-peck experimentation for several tries before the taste was right, so it's a copy of a TASTE, not of an actual recipe. So I guess the Plagiarism Police won't be coming to the door. COLD POLYNESIAN NOODLES (LoMein Salad) 1 LB. Spaghetti or Angel Hair Pasta 1/2 c. Sugar 1/4 c. Rice Vinegar 4 T. Soy Sauce 1/2 c. Oyster Sauce 1/2 tsp. Sambal or Sriracha Sauce A 2" piece of Ginger, sliced into several discs 1 Clove Garlic, smashed and left in one piece 2 T. Dark Sesame Oil 1 T. Chunky Peanut Butter 2 T. Toasted Sesame Seeds 2 Diagonal-Sliced Green Onions, green and white 1/2 English Cucumber, halved lengthwise, sliced (plus more for garnish) (Opt.): Enoki, Fresh Shiitake Slices, Black Sesame Seeds, Julienned Snow Peas Cook pasta al dente in salted water. Drain, do not rinse. Meanwhile, in small saucepan, cook sugar, vinegar, soy, oyster sauce, sambal, ginger and garlic. Simmer for 10 minutes. Remove garlic and ginger. Stir in sesame oil and peanut butter. Put hot pasta in large heatproof bowl. Pour in sauce and toss thoroughly. Chill several hours. I store in Gallon Ziploks and turn over on shelf, but store in a covered bowl and toss once or twice, if you wish. To serve: Toss with sesame seeds, green onions and cucumber slices. Pour onto a pretty platter; scatter enoki, shiitake, pea slivers, black sesame seeds on top, more cucumber slices around rim, maybe a tropical flower on one edge. Serves 12--15 as a side dish. You can hear the ukeleles playing.

Baked Alaska-for-two at the Peabody Hotel in Memphis, across the table from Mr. Wonderful in an inch-wide tie. The lights were low, the velvets and brocades of the room muting the soft murmur of conversation at romantic tables lost in the candlelight, and I was wearing my pale blue cocktail suit and a corsage of pink glamellias. The dessert was brought out high above the shoulder of the waiter, presented with a flourish, and ignited to applause from several tables around. The center depression held an eggshell containing a sugar cube soaked in lemon extract, and the perfume was amazingly exotic. The little blue flame blazed for a moment or so, then the waiter deftly divided it onto two plates, poured raspberry sauce, and discreetly disappeared into the twilight. It was meringue and ice cream and a slightly dry cake layer, but it took its cue from the ambiance and romance in the air, and was a memorable feast, borne forward for years as a special moment etched in time. A decadent dome containing all the chocolate of eons, a pitcher of poured peach blossoms, eight hours at the French Laundry, a runcible spoon from Careme's own service---they are NEVER going to equal that Baked Alaska.

Chocolate desserts have been labeled "decadent" and "sinful" for such a long time that they've all begun to believe their reputations. Brownies are the first to go, the naughty things, and if a simple slump is all you have to contend with, count yourself lucky. They lie there like languid teenagers in front of MTV, not doing anything to further world peace or order, and respond only when prodded or bodily lifted from their lazy liedowns. Next will come indolent fudge, torpid tortes, lackadaisical truffles, trifling.....well, you know. When a flavor gets so above itself as to be sought after, enjoyed by millions, complimented to the extreme...anarchy would be around the bend if the languid, slothful confections did not rest on their laurels to such an extent. It's just a good thing that all those "Death By..." presumptions do not rise up and slay us in our beds; instead, they just idle there on the plate, garnering praise and soft grunts of pleasure, doing NOTHING but just BEING, like all those scions of wealth whose raison d'etre is getting dressed for a party. Yes, Chocolate is fast joining the Blah-niks of the world, just being its shiftless self, idling there on its bed of Creme Anglaise, existing only to be admired and coveted. And covet it we do, to the extreme of allowing such laziness, such lack of energy. So go enjoy your slumpy brownies; do not compare them to the active, energetic plate of endive down the block---every family has a THAT CHILD, and chocolate is ours. Enjoy it for what it is, and look over its shortcomings. We made it what it is today, and must reap what we have sown.

My sister fell in LOVE with the "Polynesian" cold noodles served seaside as she sunned in Hawaii. I finally duplicated the sauce, and we serve it often at dinners and parties, especially outdoor ones. Make it with or without the peanut butter, if someone's allergic. This was our "Last of the Season" menu last Summer: Chicken Satay Cold Polynesian Noodles with Cucumber Slices Spinach Tortilla Pinwheels with Cream Cheese/Chive/Jalapeno Spread Lettuce wraps with Chicken Salad or Confetti Pilaf Snow Peas, Grape tomatoes, Red Onion and Roasted Peppers in Sesame dressing Ceviche, especially salmon with lime Cold Grilled Scallops w/Dill Sauce Pulled pork or Pork Tenderloin Medallions on Tiny Hamburger Buns Grilled pineapple sticks with hot fudge for dipping Puff Pastry/Marzipan/Ground Macadamia Bowties Strawberries with Ricotta/Turbinado Dip All except grilling Satay, medallions and pineapple are night-before if you wish. Wrap and refrigerate everything. Cut, assemble, platter and garnish day of party. Pass the Mai Tai pitcher.

Sirloin burgers grilled over applewood, after the demise and takedown of our dear tree yesterday. She was as hollow as a sodastraw, and ready to collapse at any minute; the danger to passersby and proximity to our ready-to-plant vegetable garden necessitated a fond farewell and replacement with a 6' very leafy young Braeburn. Accompaniments are of no consequence. R.I.P.

And now that Summer's coming, there's a LOT to be said for reaching into that far-back, coldest spot in the fridge for an almost-icy FROSH, which you WHISSSSSPP open and upend for a long thirsty drink.

I just wondered about using a wire (metal) potato masher and immediately stirring with a "non-metal" spoon. What's the difference?

Roast chicken with garlic/thyme rub; pilaf with sultanas and sunflower seeds plated with a drizzle of chicken juices; round two of crisp coleslaw--honey/roasted red pepper dressing; crunchy thin toasted sesame bagel slices. Two small Ghirardelli squares each---white mint for him.

Turn on an oven without looking inside---especially a strange one. Years ago, we were asked to house-sit a lovely, huge old home for an older couple for their Winter visit to Florida. They showed us around, made us free with all kitchen supplies and appliances, packed up and went on their way. Several weeks into the 3-month term, their daughter came to town to visit friends, and naturally, stayed in "her" room while she was here. I cooked all the meals, and used the smaller of the two ovens in the huge old Garland range. We would be in and out, and during her week's stay, she was mostly at home, lounging in front of the TV, or on the phone with local friends from the time she lived here. A few days into her visit, I noticed that there were not so many dishes in the cabinets as there had been, and I was keeping careful note of any loss or breakage. I assumed that she was trekking off to her room with a snack or her dinner which she prepared while we were out, but I certainly did not want to invade the privacy of her room, even in her absence from the house. After she left, there was still a mysterious shortage of plates. We gave a dinner party for several couples who had been wanting to see the house, and when I turned on the larger oven, it began to emit a strange odor, then an odd cracking noise. I opened the door to find NINE---count 'em--NINE dinner plates and assorted bowls and glasses---all encrusted with crackly smears and blobs and charred bits of food---most recognizable as dessicated egg yolk. The lazy beast not only did NOT help with any dishes during her visit, she stashed her sneaky empties to grow mold and be a nasty surprise. Yeep.

Lovely grilled sausages--apple/gouda for him, roasted pepper for me. Rothschild Raspberry Honey Mustard. Crisp shreds of coleslaw with rice wine vinegar and brown mustard seeds. Chewy-crusted Farmer's bread. Grilled pineapple sticks with warm Caillebaut ganache for dipping. Survivor.

Sorry---that was my silly side emerging...the bent spoons and the Keller/Geller reference was too much to resist. rachel

You're sure that's not Geller's version?

Miss Shirley Corriher's biscuits are the lightest, tenderest imaginable. She adheres to the teachings of whoever taught her (Mom, aunt, family cook, etc.---can't remember) and always uses a little extra liquid, with no real kneading or folding. In her words, she was taught that you use a hot oven (450 and +) and make the dough a "wet mess" which almost precludes rolling. She reaches into the mass of dough and pinches off a handful, then pat/rolls the shapes in her floured palm. My hubby's former MIL still makes an absolute tie for BEST biscuits...same roll and pat, and the secret is a tiny "poomph' with the knuckles of first and second fingers, right on the top. No better anywhere than those two wonderful Southern cooks.

Have watched since Day 1. Received DVD sets 1 & 2 as gifts recently. #3 comes out on May 3. We love all the food references and scenes, but when they open that kitchen door at the Inn and the lunch prep makes you expect Charles and Camilla et entourage to pop in for the reception---it's a bit much. Sukie is just one person, with a very talented staff, but the food stylists (phenomenal) take great liberties with shelf life, refrigeration needs, etc. Mousses sit cheek by jowl with jowls themselves, and there is TOO MUCH stuff just sitting AROUND!!! Those towers of Jello need refrigeration, people!! It's beautiful food--especially re: Lorelai's surprise shower, both in the kitchen and in the town square. And only Lorelai and Rory would egg someone's car with devilled eggs. Gotta love 'em. edited to spell "Sukie" correctly. Should have known because, in the Wedding Invitation episode, she went Bridezilla cause they spelled it "Suzie" which they wouldn'ta if it had OO's in it. And re Gilmore conspicuous consumption: Rory, coming back from semi-anorexia-gauntness a couple of seasons ago, wore jeans last episode, and has developed a bit of junk in the trunk. Dear Lord, I DO need a hobby.

I drank Tab for so many years, any "real" soft drink tastes like maple syrup. And THAT'S why I order diet drinks with non-diet food, thank you very much. My real favorite is: Diet Pepper, fizzed over crackly ice at midnight and shared with our granddaughter in the other hotel bed. Clink three glasses, toast "To YOUUUUUU" and take a sip. We always stay at the same hotel when we visit, and that's always "her" bed. The DP was by chance, and we thought what the heck. She still asks for it every trip, and I can hardly drink one at home without wanting to go pack our bags. rachel

Cup---a battered set of copper ones retrieved when my Dad discontinued housekeeping and sold our family home. I have them stuck down into the big apothecary jars of flour, sugar, coffee, etc., on my kitchen counters. I like looking at the shine when I cook. And the recipe was from my MISSISSIPPI Mammaw, who never heard of grams, and grabbed whichever cup came handiest out of the kitchen cabinet...her theory was that measuring ANY amounts in any size cup evened out if ALL the ingredients for that one particular dish were measured with that cup...don't know how the oil, eggs, etc., were figured into that equation, but somehow it worked.

GORGEOUS!!!! Everything looks simply scrumptious. All your salads look as if they are straight from a Spring market. And lugging a ton of Brie up all those stairs--that's a dedicated cook. Everything is just breathtaking---and it's HARD to gasp and drool all at once. Wow. And wow. rachel

Are they not reminiscent of passing by a road-kill skunk on the highway?

My best friend works in a "crystal store"--one of those candles, cards, clairvoyant-on-call places. She is also a vegetarian, and her husband says that she is at a disadvantage---she has to model little tofu chickens to sacrifice.

This is the crackly, yellowed little recipe from some long-forgotten newspaper or women's magazine, which my Mammaw used for all of my life for ladies' gatherings or other special occasions. Had they been bricks, the number of loaves consumed over 50 years' time by the Baptist WMU alone would have added a new wing to the church and a small extension to the parsonage. I cannot give credit, nor do I think printing it verbatim will cause a food-writer from the 20's to rise up in pursuit of legal recourse. I send it, as it appears, though I DO have a tweak-habit, and so have added the 2 tablespoons of lemon zest. I whirl it with the sugar, then proceed with the recipe as written: 3 cups flour 1 1/2 t. salt 1 1/2 t. baking powder 2 1/4 cups sugar (2 T. lemon zest---my addition) 3 eggs 1 1/8 cups oil 1 1/2 cups milk 2 T. poppyseed (opt.) 1 1/2 t. each: vanilla extract, lemon extract, butter flavoring Mix dry. Mix wet. Beat all together 400 strokes. (2 to 3 minutes in KitchenAid). Bake in loaf pans, 350 for one hour. We made these by the hundreds for Military teas here on Post, as well as for gifts, to-the-sick visits and funeral luncheons. And they are my granddaughter's most requested addition to Fairy Tea. She's been climbing that kitchen stool and measuring out those wets and drys since she was two.

I misunderstood the title/subject of the thread, and read all through still wondering about a (regional?) drink we were served a couple of years ago. We took a couple of our sons to Niagara Falls during the summer, and at the first restaurant on our trek, we ordered Iced Tea, only to be served a fruity-fizz concoction which resembled the bastard child of KoolAid and Coke. We asked for "regular iced tea" and were told that this was IT---everyone served it and everyone liked it. And so it went. There WAS no brewed, poured-over-ice Lipton or Tetley or whatever other brand might flourish north of Pennsylvania. At every meal we asked, were put in our places as the Southern Hicks-come-to-see-the-FAWLS that we were, and settled for ice water. We bought our own bags and some humongous carrycups, and made our own daily supply in the hotel room each morning. So what IS it with that NorthEastern/Canada fizzy stuff? And RASPBERRY with salmon!!??

quote=zilla369,Apr 21 2005, 06:12 AM] Believe me...i'm no fan of Paris Hilton, but even she cooks. I saw her make lasagna for their host family on "Interns" the other week. Sometimes the remote goes missing... ←

OSTERIZER PROFESSIONAL. That's what it says on the base...gift from a friend whose 3-story house I packed up for moving several years ago. Chrome? jar (shiny, pretty), quiet, two speeds, perfectly perfect in every way. I visualize it as behind the bar when Tom Cruise was juggling all those liquor bottles. Has ground up enough ice to de-berg Alaska; makes Margaritas Buffett would wear laceups for, and is tight-bottomed as a frog's behind. No complaints on ANY front. Love the thing...just set her out on the patio table with the makin's and folks line up. You could let anyone from your drunk uncle to THAT MEAN KID man this machine---it's that sturdy. Swap flavors, make a daiquiri, quick swish under the garden faucet, and back to Margaritaville. Puree HOT soups and sauces (careful of the lid)---I'm always a little dicey with those glass things, lest they meet their Maker whilst I'm whirring a volcano of sauce. I seem to have reviewed all the above posts for drawbacks, and this one hasn't any. Did I say I LOVE this machine? rachel Don't know price---was a gift. And I DO feel guilty sometimes; I met dear Fred Waring once, and assured him I was a lifelong fan of both his "blenders"---kitchen AND musical.