JanMcBaker

Maybe some spiced nuts? I seem to have seen recipes all over this holiday season for them. Just the other day I made spiced pecans using a recipe from America's Test Kitchen. They use rum but we had bourbon on hand and that worked fine. It was easy to make, and didn't take long. They weren't greasy, and it was a nice combination of sweet, salty and spicy--- not heat though if you're interested in that.

Yep! That picture looks like a hunk of proper, gooey butter cake. And ooooohhhh--- those browned, yummy bits around the edges! And might I add, for those who are new to butter cake and are checking out bakeries for this delicacy, don't trust any who will sell you HALF a butter cake! Ain't no such thing as far as I'm concerned--- a decent butter cake would be impossible to cut in half without all the goo running out!

← eeww....... so does this mean if you eat there, you can't take it with you? And if you can't, how, pray tell, does one leave it?

FYI--the original Zach's on Rising Sun Avenue also closed a few months ago. Maybe they've retired.

Wowsers!! Talk about psychedelic!! That's quite a spectacular Jello mold there!

Hey, there's a good sounding new swear word! When you're sick and tired of the same old !@#$$%%--- yell "OH GINGERBRICKS!" I like it!

And that last picture-- up on the board behind the host--- I want to see what that 'sandwich cubano' is all about! Has anyone tried that?

Recalling little toy submarines that came in cereal boxes waaay further back than I'd like to admit which used vinegar and baking soda for propulsion, I'd guess both are needed for that big frothy reaction.

Ditto on the Edy's peppermint ice cream. One year I went a little nutso and got about 3-4 containers of it! Needless to say I was rather tired of it at the end of that holiday season...... Only getting one container of it this year! Ditto on the eggnog, fruitcake and the mince pie. All of them have that holiday time spice smells to them.... hmmm- spicy seems to be my theme here. I'll also include stuffing--yep I still call it stuffing even though it's now cooked in a pan. It's just your basic bread stuffing, loaded with rubbed sage and McCormick's poultry seasoning. Gotta be that brand-- it's what we grew up with and it still tastes and smells the same. The smells of all these things say holiday time to me.

Naaah--- not lazy, Katie-- just think of it as keeping all that butchers' work stuffing the sausages from going to waste!

How about a savory bread pudding? I suddenly thought of one I had made from a French vegetarian cookbook. I'm at work so don't have the book at hand. It used most of the usual bread pudding ingredients-- milk and/or cream, eggs, bread. I'm pretty sure it also had gruyere in it. It was pretty good too. Let me know if you need more info and I'll get you the recipe.

The lack of food and the chaos surrounding it when New Orleans was flooded?

As I mentioned earlier, I would be surprised if any other vendor at the RTM comes close to Rick's margins. ← "it's a not-for-profit."??!! Oh please-- while the overall RTM organization may be a not-for-profit, you're NOT going to tell me that the merchants aren't in business to make a profit! And Rick is probably profiting better than most of the merchants in the Market!

Among my various cuts and burns, one that left a lasting scar was from years ago when I was cutting up a chicken. I forget now how I was holding it at the time, but I was thinking that I probably shouldn't be holding the chicken the way I was. And you know what happened next-- the knife slipped and hit my left index finger on a slight, finger-tip saving angle just behind the first joint. Felt it thunk against the bone, too. It needed all of one stitch since it wouldn't stay closed because of the finger bend. I seem to be dangerous with sharp items slipping. I just thought of another one from ancient history, when I waitressed at a seafood restaurant on Friday evenings after school. Just a small neighborhood place run by a couple, but the husband opened fresh clams and oysters to order. So one evening I asked to try opening a clam. Al's oyster knife looked like it was hammered out of a solid piece of metal-- thick and heavy. So he's showing me what to do and Lee, his wife, says "Don't cut yourself", which of course was my cue for the knife to slip and jab into my hand. I still have a small, oval scar on my hand from that one.

Thank you for the ideas. While my sister doesn't seem to have classic Celiac disease, there certainly seems to be some kind of wheat sensitivity going on, with a definite 'intestinal response'. Maybe she'd be ok with barley. It's worth a try!

Hi all-- I'm hoping to get some ideas here for Thanksgiving. My sister has developed a problem with wheat, and she reeeaaally likes bread stuffing. Unfortunately, making it with wheat bread would obviously cause a problem for her. Does anyone know of any wheat-free breads, or recipes for breads, that would give the same consistency in stuffing that wheat bread would? She uses rice bread, and I think a corn based bread for toast and sandwiches, but feels they would not work well in stuffing. She's not a fan of cornbread stuffing, though. I appreciate any suggestions or advice that anyone can give me. Thank you, and happy holidays!

UP to one per person??! I'd say at LEAST one per person! That sounds like a great preparation! Onions, garlic and butter-- three great tastes that taste great together! Yum! And in addition--- ages ago I made the Frugal Gourmet stuffed onion leaves. I forget what the innards were, but I do recall parboiling the whole onions, then slicing the onion from top to bottom BUT only from the center out, so that you could peel off, well, onion leaves. I think the bits from the onion center that couldn't be filled may have been chopped for the filling. There was also some cinnamon in the filling too. Hmmm--- maybe it's time to check out that recipe again!

Boy, I knew I really liked bacon but I didn't realize just how much till I was reading this thread! My mouth is watering!! What a great thread! That Robert George place sounds like a great reason for a road trip! But how long would it take to get there from Philadelphia? Judging by the directions, it seems like it would be a rather lengthy trip.

Yes-- it's right across the aisle from DiNic's. It sure was a surprise seeing that in the paper about six places going!

Happened to see a page in today's Daily News that the leases for six businesses in the Market are NOT being renewed! GM Paul Steinke feels that new blood is needed to keep the Market alive as an urban farmer's market. Due to be out as of January 31, 2006, are the Sandwich Stand, Franks-a-Lot, Tokyo Sushi, Braverman's Bakery, Nomad Trading Co., and A. A. Halteman Poultry and Meats. According to the article, merchants coming in are to include a Jewish Deli, a German butcher, and a bakery that bakes on the premises. To say the least, merchants are stunned, per the article.

FYI---Bell's Market--- 8354 Bustleton Ave., about 3 blocks north of Rhawn, Jack's Deli is at 8500 Bustleon Ave., and Stein's Famous Deli is 9359 Krewstown Rd. So--- Go! Buy! Eat, already!!

OK--- I do like the places he goes to and I enjoy seeing the dishes he samples and makes, but, all the same--- HE DRIVES ME NUTS!!! When he's tasting something, he NEVER describes it! He'll make some face, or a 'yummy' sound, or says it's fantastic, incredible, etc. but he'll never describe how it tastes! That just drives me up a wall! Say why it's incredible, fantastic, etc.....

Thank you all so much for your support and your stories. Reading them and thinking again about our family made me think of a question. Do you think that the people on eGullet are more inclined to use food as comfort? What I mean is, you know how some people just don't eat when they're stressed? Well, I'm FAR from one of those people! Do you think the members here are more like that too?

Well, on August 31, 2005 my three brothers, my sister and I buried our Dad, who died suddenly, unexpectedly, on August 26 at age 84. And yes, in a somewhat roundabout, probably longwinded way, this is about food. I was gathering my thoughts about him and food. Various memories came to mind over the last couple weeks or so since he died. How he managed to feed a family of seven on a smallish salary in the 60's. Baked chicken was a fixture at least 2-3 nights a week. And after so much chicken over the years, I'm amazed that I still love it. How we both loved onion rolls, especially the ones from the Jubilee Deli in Levittown where we lived years ago. They were stuffed with onions, not just sprinkled on the outside. They were a Sunday morning treat once in a while. Oh, and he cooked Sunday breakfast. Fried eggs, basted in bacon fat! Yikes! And imagine ONE pound of Habersett's scrapple sliced thin enough for seven people! I was well into my adult years before it occurred to me that you could cut it thicker. There's other memories, but suddenly they've been clouded by a rush of tears, and I'm having trouble seeing the screen clearly. I still can't believe that he's actually gone. But there is one more memory that I'd like to share, one that I hope that the members here can appreciate. My sister and I were able to join a CSA this year-- community supported agriculture. Basically, you buy a share in a farm's production and get their produce for the season. The Saturday before Dad died was 'day at the farm'. You could go to the farm and see where your food came from and there was a potluck lunch. When we told Dad we were going he said 'ooh, get some white corn.' He loved good corn, and good tomatoes. He despised what he called 'cookie cutter' tomatoes. You know, those ones bred for everything but taste. So, we went to the farm and had a lovely time, and we picked tomatoes from the field, and the next day brought some fresh white corn and tomatoes to Dad's. And the next Friday he was dead, apparently right after he finished lunch. It's certainly not easy, but there's been some comfort in knowing that for his last meal he was able to have some fresh, wonderful tomatoes, picked by his own daughters, from an Amish farm in Lancaster County, PA. Rest in peace, Dad. I hope there's a heaven for you, and that they have all the wonderful white corn and real tomatoes you could want.

Yes, nothing says 'Kwanzaa' to me quite like angel food cake and corn nuts...... Here's a link to a picture of this beautiful creation: Sandy's Sho' Nuff Kwanzaa Cake Damn, I only just realized that I forgot to mention in my description of the cake above, the addition of canned apple pie filling she dumped into the center of the cake. Oh well, since I'm an official member of her fan club, I can always go back to that website and do a little editing. ←