highchef

I love butter on my hot dogs....that's how we ate them as kids, nothing else on em. I'm more sophisticated about them now, raw onions great mustard, high end dogs. I'm not sure they taste better though!

Sounds like it's not the baking required, you're just bored with the same ol same ol. Tomorrow is Fat Tuesday, A king cake would be appropriate and they're not difficult to do. If you want to get into it, get a good potica recipe and shape and sugar to make it a king cake. don't forget the bean/baby. King cake can be as good or as bad as you make the effort for it to be. If kids are eating it, I'd just make a big cinnamon bread roll, but if adults are tempted to lay out some cash, do it up right with the potica recipe...mine is from McCall's cooking school and it's great!

funny. that's how things were when I was growing up, but because of my husbands schedule we have never had a set time to eat as a family. The kitchen island serves us well, the 'dining' room gets used 3 or 4 times a year. The table is great for folding clothes...

That name would be nice if it was a Chinese fusion place. 'Chow' in Cantonese means stinky/smelly. ← THAT explains why daddy always referred to his army food as chow.. never any other meals! He was in the pacific too...makes sense.

Julia Child did not shy away from being carniverous, nor did she see any reason to skimp on 'richness' (to generalize-specifically butter, cream, good wine, good cheese, earthy, real things.. put together to satiate). Anthony Bourdain's Les Halles Cookbook..under further reading "AND LET US NEVER FORGET JULIA CHILD. Everything started - everything changed - with her.

yeah, I think living 60-miles or so from the Gulf would qualify me. Never was much into the cotillion/sorority thing either, but the cooking and cookware was all inherited. Thank you Jesus!

College years. Ended up at a tea party, figured an all natural experience..yea, I know, mushrooms growing in cow shit is about as natural as you can get... anyway, one word. snakes. Doc, I can relate. since having to quit my legal smokes and after a liberal holdiay season I've gone back to my drug of choice. It helps to be self employed. The family (unknowingly!) reaps the benefits because now I am really food focused and most importantly can COOK WHAT EVER I CRAVE AT THE TIME! I've noticed themes on the weekends. all dessert supper...breakfast supper....God, gotta have mexican supper. This altered state is also the best one to be in for planning your spring garden. Anyone ever heard of Horney Goat Weed? They won't let you buy the plant, but they'll send you the extract!! he he..told you my family was happy! ('will you still love me tomorrow' playing in my head!)) ( i just posted this under another thread, how the hell did that happen?)

The 19th hole at one of our federal prisons (might come in handy someday) "Trust Tee Fry"

We can ammend?? Great!

...and discount drugstore!

"Jeffrey Chodorow is no dummy. And Claude Troisgros can certainly cook. And I--let us be clear--have not eaten at the bizarrely named (but reportedly good) new Rocco-replacement, CAVIAR AND BANANA BRASSERIO" I'm thinking they were aiming for elegance and wild Rio. Maybe something like "Tropical Pearls" (although a bit sweet) would have been less bizarre. But going to the tasteless side, let's try "Fowl Play" "Colonade" for a memorable meal before that pesky colonoscopy.... editied to include quotes.

'Hide and Seek' We bring it out. You guess what it is. You guess correctly, it's on the house.

make a tropical carrot cake. I totally screwed this recipe up with substitutions and f ups, and it still came out ok try this: http://www.epicurious.com/recipes/recipe_views/views/107949

Sorry about the plum and the apple. I'd get a trellis sheet from Home depot and plant some sort of peas, or beans. what about heirloom tomatoes? cilantro and basil are herbs, and I'd add rosemary, a bay tree, ginger, chives, lemon grass, thyme, sage and some containted mint. I use rosemary and lemon grass as border plants. the bay is in a large pot. plant the basil next to the rosemary to help with water control, rosemary has to have good drainage. If there's extra water around the basil will drink it up. Try www.richters.com for any and all things herbal, pluse scented geraniums, and heirlooms. good luck. (if you have a wall, and want to discourage visitors over said wall, check out some thorny berries...it works for us!)

Thank you for that link, I have left over (lovely, lovely) bittersweet and some awesome coco powder. ws has some nice recipes, I particularly like Marilyn cunninghams ginger muffins, a must try. I recently tried a bananna chocolate bread that was pretty good too, if anyone is interested.

When is it exactly that you think the resturant(s) SHOULD offer cake if they have it? Or should it be limited to afternoon tea at the Windsor? Sorry, I just don't understand the question. I too like good cake, and make them often (not always good cake, but I make them). We have a piece when the mood strikes, kinda like, well.... But if a resturant has it, and I want it, I'll order it for dessert. I'd order fresh cake over frozen cheesecake anytime.

Is he exceptionally tall?

What was your family food culture when you were growing up? Parents were 1st generation Irish American, moved south from Boston. Basically meat and lots of potatoes, but since they came down after the war with a slew of others from all over, eager to get jobs in the chemical industry, mom picked up lots of different ‘ways’ with food. Then we were surrounded by the Cajun/Creole culture and couldn’t help but embrace that. Was meal time important? We sat down together (11 of us) every evening, no matter what shift dad was working. If he was home it was better food! (Meaning not chef boy ordee pizza in a box). This only stopped when most of us were grown and gone and God invented the microwave. Was cooking important? Very, during the holidays. We had all the traditional southern stuff, plus the Irish stuff (usually in the form of Irish whisky) plus a little Yankee thrown in for old time’s sake. Amazing what mom and her northern buddies could do with shrimp. She was also amazing with spagatti (sp) sauce. We have no idea where she learned to cook it, but the neighbors all knew when we were having it and showed up right on time…she fed more teenage boys. They’d literally stand in line and wait for her to declare it ready. What were the penalties for putting elbows on the table? Only acceptable during grace. Who cooked in the family? Mom, then my sister and me when the rest grew up and moved out. Were restaurant meals common, or for special occasions? We didn’t even have a McDonalds here until the late 60’s…my parents went to a local steakhouse for special occasions. I only remember going once. Had a Shirley Temple. Did children have a "kiddy table" when guests were over? Had to. When did you get that first sip of wine? Beer, about 3 or 4.. Grabbed daddy’s so I hear. Was there a pre-meal prayer? Bless us our Lord and these Thy gifts, which we are about to receive…There was one for after the meal as well (Irish Catholic, remember?) But I can’t remember it. Was there a rotating menu (e.g., meatloaf every Thursday)? Roast beef for dinner with potatoes and gravy on Sunday. Sat. nights were hamburger patties and pork and beans. Fridays were the above mentioned pizza in a box. I think she made 4 kits and they fed about 16 when the friends were over (often) How much of your family culture is being replicated in your present-day family life? I feed anyone who’s here when it’s ready. My house is full of boys, just like when I was young, but they don’t have a little sister to pick on. I cook more than I need. I feed the dog people food in the winter, and still cook what mom did during the holidays. Hell, I cook what HER friends brought to the table during the holidays. If it was there, I cook it. I’m tired. Even though other threads cover memories of specific foods or dishes, please include those memories here if they illustrate your family's food cure.I think my parents knew the value of bread…we’d go through at least a loaf a day, piled high on a plate on the table at every meal. That’s how they stretched food. I shudder to think of the milk we went through. Cokes were only during holidays. This all gradually changed of course, and we ended up eating when we had time..Like we do now. I rather miss the old days, but I just can’t see it when everyone has such a crammed schedule. At least when we do eat, they know it’s good and prepared with love. And if it’s not good, they’re smart enough not to mention it. Did I say how fat the dog is? Great thread, thanks for the memories.

This close to Texas, you'd think I'd know that..thanks.

Yes, and lots of it..peas and cabbage too. was soo good.

water...lots and lots and lots. food...lots nap.

Wow, did I need this thread. I'm going all out, seems my siblings are too. Everyone of them has quit drinking and smoking this year, so the pressure is on me cause I'm the holdout and there are 9 of us. Good luck everyone.

I've decided to use my ham bone for collards, and the peas will have to transform. I've had pea salads before, and think it'd go great with pulled pork sandwiches.... thus fullfilling the pea requirement for New Years day dining. Do you have a tried and true recipe?? the peas are fresh. Thanks, and happy New Year! (wet though..)

I love Julia's recipe for Bourgignon...I'd do this as well..