Tela T

Oh - ok - mine, I might drink - but someone else's - hibby gibbies..... But then you should be able to milk anything right?? Greg Focker: You can milk just about anything with nipples. Jack Byrnes: I have nipples, Greg, could you milk me? I stick to cows, sheep, goats, yak, maybe??

Two good books - "Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving by Kati Neville and Lindsay Tkacsik" - really can spark the ideas of what to do with buying in bulk from Costco/Sams - and you could spend like one day per month cooking, freezing, etc. - supplementing with fresh salads, vegies... more oriented toward family cooking - but i've adapted the receipes to feed just me and my hubbie.... next is the "Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker by Beth Hensperger " Also, try stuffing chicken breasts with almost anything - pound them out - fill with leftovers (roasted veggies, bits of cheese leftover in the fridge, leftover coldcuts, sundried tomatoes, chutneys, any of those jars of stuff you got for other receipes, etc.) roll, cover in Breadcrumbs (or not) - and bake - freeze some for later and put in the oven right when you get home right out of the freezer - salad, veggies - dinner!

First time to this thread and I've already learned so much....! Thanks for all the info and the pictures - now I'm really hungry...

It may not look like much, but cream of crab soup is one of my favorite things on earth. ----------- have crab in the fridge right now - receipe?? Looks great...

It may not look like much, but cream of crab soup is one of my favorite things on earth. ----------- have crab in the fridge right now - receipe?? Looks great...

Ah, didn't think of that - sausages - and I've asked for a heavy-duty meat grinder for my birthday!!!

I should have said, Fat back - and I'm going to conclude that it's all from the back pig - we got everything frozen and I didn't even open the packages (there are at least 6 packs at about a 1/2 lb each) - making lard...?

Anyone know where to find natural casings for sausage - ??

Might also try one of the Grand Markets (manassas and woodbridge)....

New to this post as well, and curious - we just got 62 lbs of pork from a friend who raised their own - and as part of our 'cut' we got loads of fat meat - now, I'm not afraid to use this for cooking vegetables - but I don't think that I could ever eat that many collards or butterbeans in my life! So, any suggestions - on what I might be able to do with it? smoke/cure it - render it down to make lard to get great pie crusts - any suggestions where else I might like in the egullet community for ideas?? Thanks!

Bridget - is this is the guy who did the phone interview on NPR on Wednesday - trying to put lipstick on a pig?

I think I know what you’re trying to say, we live just south of Washington DC - but moved here from northern California - if we're looking for upscale - we expect not only high quality but also creativity. My husband and I have had this discussion many times, and often we wonder if there is still a hesitancy to really 'break the mold' in southeastern restaurants - this isn't a criticism, but rather an observation about the way southerners tend to gravitate toward what they've grown up around as far as food, being a southerner (born and raised) who had the blessing to travel - my tastes may be more varied. Don't get me wrong, I think the best thing is a great meat n' three! Thanks for the feedback... We're still looking forward to a wonderful visit though....!!

So, since I haven't had much luck in scoping around in this thread - any suggestions for more upscale dining in historic savannah - any type of food is acceptable - seafood, southern, etc. - any price (as long as it's worth it!) - we'll be traveling to Savannah this mid-October - and have enjoyed all the recommendations so far - so your help is appreciated... T

Saveur's recent issue - fresh pasta and bolognese - great issue - and love the bolognese - but a question - how do I freeze the freshly made pasta -- or can I? Lots of flour - partially drying - help?

I will concur - the best bolognese - a couple of weeks ago I quadrupled the recipe just so I could freeze it - and trust me it's better re-heated!!! T

I could google until my eyes cross - but I'd rather ask here - anyone know of a good (hormone-free, grass-fed, etc.) source in the tri-state area (would even be willing to go to PA if required to get 1/2 to a 1/4 of a cow or 1/2 a pig? Thanks...

So, my question is this - if I were to venture to a Farmer's Market on Saturday - when I'll drive from Manassas on Sundays to go to Dupont - where should I consider going to get the best selection - Mt. Pleasant, U Street - where - Alexandria's a bust, haven't really consider even staying in Manassas - what's the scoop??

We do have a collection of silver tastevins to display as well - so I thought for consistency's sake I'd use the same fabic throughout.

O.K., I always seem to find myself here - asking what I hope to be a somewhat relevent question on egullet - because you all know most everything! I'm looking to purchase silver cloth (cotton flannel treated to prevent tarnish on silver) to line the shelves of an antique corner cabinet we've recently purchased prior to storage our china service... Is this a good idea - would the treated fabic do anything to the china?? The edges of the china pieces are lined in gold - but we won't be storing them on edge... I don't know - suggestions - should I just get plain cotton felt to line the shelves with - or not bother doing anything?? Help! T

LPerry - was it Eastern World Market that you were referring to?

Don't know if you've had any luck - but you could also try Global foods (there are two in Manassas) - haven't seen any large bins though - and there's a spice store (actually a Halal butcher in Alexandria off Rte 1) with a pretty decent selection of herbs and spices in large bags - around 1/2 lb each... I did a search and there's a spice shop in DC on Georgia (I think) but since I haven't been there don't know how things are packaged. I've been looking for Fenugreek to make my own curry and still haven't found it - so if you do - please let me know.

I would second the recommendation for the Del Rey - several nice places to eat - bakeries, great cheese shop - small farmers market during the season - ethic groceries off of Mt. Vernon and glebe streets - also relatively close to MOM (My Organic Market) - good luck...

OK., I can google this or look it up when I'm near all my books - but, ' sous vide'?

This may well have been covered elsewhere - but I'd like to know what I can do to roast/braise/well-cook! a boned lamb shoulder - twice now I've done this only to have the thing come out overdone and almost chewy! EEEEWWW - like my 2-year old says! So, what tips, suggestions, cookbooks, receipes - for no fooling tender, moist, melt-in-your-mouth lamb can anyone suggest... Hurry Greek Easter is here in three weeks! (No spits or mint sauce allowed!) T

I have no experience cooking for crowds larger than 40 or so - and no experience with sorority girls - but since I did attend college - and ate at the cafeteria - and have 15 years eating in mess halls (so much the pity) - two suggestions one of which was already touched on - themed - given your in California your girls are likely to come from a variety of backgrounds - so expand your reach to more even than Mexican, Asian, - and get more specific (Turkish, Northern versus Southern Italian, Thai, Indian, Afghan, the various French regions Normandy versus southern med dishes, etc.) - and your sourcing should be easy enough - and take the theme from soups to main dishes to sides all the way down to desserts... But my second suggestion I haven't seen mentioned yet - ask the girls what they want - make a contest to plan theme nights - have them suggest what 'comfort foods' mean to them - for some it might be mac and cheese others it might be tagines... - and tie this into those Monday family night meals - plan a costume night - for theme nights - work with the house mother to come up with good ideas too - likely she'll know the girls and their backgrounds better - so she may have some suggestions for what to offer as well. Sounds exciting - hope I've helped - good luck!