rooftop1000

So thats what I have been making LOL... I had the idea to take leftover Saurbratten (not enough for another meal) and stuff it into wonton skins. I served the dumplings in a broth of carmelized onions and beef stock with a touch of sour cream. Even with the wonton skins it takes so long to make enough for dinner. tracey

What, no 2 if by Sea with a nice crabcake or smoked salmon??

pretzle rods, marshmallows, nutter butter cookies

http://www.huffingtonpost.com/rozanne-gold/pine-nut-mouth_b_1310216.html?ref=food&icid=maing-grid10%7Chtmlws-main-bb%7Cdl7%7Csec3_lnk2%26pLid%3D139534 I dont know how long these links stay active so I will cut some pertinant info in Rozanne Gold-Chef and author ""The condition is called "dysgeusia" or "metallogeusia" and not everyone is affected. The FDA says it is not an allergy but instead is an adverse reaction to something in the nuts. Its cause is still somewhat of a mystery. Lots of pine nuts have been shipped from China because they're plentiful and cheaper, but starting about ten years ago one particular variety of white pine nut grown there -- pinus armandii -- has been infiltrating packages of the good stuff. Pinus armandii is not classified as edible by the Food and Agriculture Organization, and is called "unfit for human consumption" by food safety experts at the European Commission. Strictly speaking, they're poisonous but don't cause permanent harm, which is why you still find them on food market shelves. These nuts, if you trouble to look, are much shorter than the more expensive ones from Italy that we once exclusively consumed; they should be avoided.""

While I realize that home cooking isn't dead, it seems there are a lot of skills that were taken for granted 50 years ago that would get you a blank stare now. I am thinking specifically now about White Sauce. I am sure there are cooks in large swaths of the country that know how to make white sauce (gravy) or as a cassarole base but there are so many that don't....I am nominating Campbells Cream of Whatever as a skill killer. What else? tracey

Just wanted to add a little something from this NYE... here we have the New Years Baby...a 13 pound turkey and Lobster Empanadas, cornmeal dusted onions, and potatoes ready to go in the fryer. We also fried salt cod cakes, ravioli, and perogis, and of course finished off the evening with fried Oreos

I think we got the insert separatly but probabley at home depot, thats where we got the cooker also. We were standing in an inch of rain water...no worry about the pine needles

deep fried chicken wings in my front yard

the moment I saw the sesame variation in the recipe above I knew I had to try it. I love love love crunchy sesame candy. So, no clue, no candy thermometer, and no experience.... It came out perfect. I guess it helped to start out with untoasted sesame seeds so I could really tell when it was browned/cooked enough This is awsome LOL tracey

I agree with the tabletop convection and a nice rolling storage cart. I used to run a cafe in an office building lobby and we had one to bake off pastries and cookies...I even made meatloaf in it. My boss didn't want to spring for the 3000 dollar commercial one, we just got a standard household 300 dollar one and it worked great. tracey

Since no one jumped in with anything alse I went with it...wont cut it untill tomorrow but it sure looks good T

ooops it was just under 5 pounds... t

My local store has "parted out" it's leftover turkeys and I just popped a bone-in half breast in the oven. They do this every year and I like to grab one to make up lunch packets for the freezer, except this year I just realized my probe thermometer is dead and I didn't get the half with the pop-up timer LOL. Any suggestions on timing, it's in the oven at f375 ?? tracey

these last two posts reminded me of a funny conversation I had at dinner a few years ago in Naples...My new internet friend took us out for drinks and dinner, after ordering calamari she asked me what calamari is called in english....I told her squid but we usually just call it calamari. tracey

I picked up some "wild caught USA" shrimp this week also...also used to bag o'farmed and frozen. There really was something odd in them, almost like an extra part beyond the poop and intestine. It was another tube but thicker and pink...dont remember ever seeing that before, even in "good shrimp" tracey

This is why I love shells so much...Will have to get some orecchette tracey

We measured and ordered our countertop ourselves and had a union carpenter come install it....nothing fancy just new Formica. We were replacing a piece of furniture with a dishwasher and a base cabinet forming a new corner with the dishwasher. I'll be damned if a dishwasher installed in a corner needs a few inches of clearance for the door to open. Not included in our measurements of course, so our new counter top is 1/2 inch shorter than the base cabinet instead of having a 2 inch overhang. But it is cleaner and prettier than the old one...and the seam is not under the cutting board so it doesn't fill with crumbs. tracey

I made some yesterday...Austrian Crescent Fingerlings. I boiled until just tender then split them lengthwise and panfried in a mix of butter and olive oil. Quite tasty tracey

Fried green tomatoes? tracey

I have an awsome mushroom "fairy ring" in the middle of my yard in NJ....not gonna eat 'em tracey

Dont forget that the roast will need about 45 min resting time before serving...so then the oven is free. Last Christmas my rib roast hit temperature almost an hour early and it was puuurfect when I sliced it almost 2 hours later. tracey

The email from my local market said my preferred vendor's fields are still under water so I didn't bother going. They are such nice people I hope they can salvage something of the season. ...Orange County NY Black Dirt region tracey

I used to have an "over the fridge" cabinet in my bathroom but we dont discuss that anymore LOL. This place was fun to check out when I was deciding what to do about my kitchen...I ended up painting all my cabinets ivory but.... http://www.greendemolitions.com/ tracey

This was Sunday's lunch Tuna packed in oil with the oil as the base for a lemon dressing, Austrian Crescent Potatoes from the farmers market, Tomatoes, Cucumbers, Green Beans, and Radish Curls from my garden

At age 16 working at Burger King....Onion Ring - Pickle Chip - 1/4 of a Slice of Cheese -- Run through Broiler to melt cheese we had already gotten bored with the menu and throwing random foods in the deep fryer tracey