srhcb

Other than having men around you who are fat, what might be appropriate fare to commemorate the Ides of March? Caesar Salad is a given, as well as Julianne Potatos or other vegetables? You can drink an Orange Julius. Roman Meal Bread would be good. And, (extra credit if you get this one), Hash? SB (just don't be fooled into inviting Yon Cassius, despite his lean and hungry look)

The guy is a better creeper and chucker than anybody I ever knew. SB (when fields are green, rabbits are usually brown)

If you braise most meats you can get them cooked through without drying out. Also, giving steaks and chops a good sear and then finishing them in the oven gives you enough control to accomplish much the same thing. SB (it's either that, or a psychiatrist)(see one, not eat one )

In rural areas wild rabbits rabbits have traditionally been eaten incidental to being killed in order to protect crops. Farms kids, who often raise show rabbits as 4-H projects, are thus ambivalent about the animals contrasting roles as pet and pest. The times I've eaten rabbit were in the social context of recreational hunting. While I've never been much of a hunter myself, this having less to do with any moral objections than the fact that being left-handed and right-eyed, I can't hit the broad side of a barn door, I used to enjoy accompanying my friends to their hunting camps. While grouse or deer were the usual primary targets, a dinner of freshly killed rabbit and/or squirrel stew was in keeping with the overall theme. The meat would be browned off in bacon grease left over from breakfast, and thrown into a large pot with seasonal vegetables like potatos and carrots from somebody's parent's garden. I remember it as being not too bad. Of course, besides being hungry from a long day afield, we were wont to pair our none-too-elegant repast with plenty of appropriately cheap beer. I do, however, recall one notably less successful rabbit recipe. Some friends and I were staying at the "Phunny Pharm", (if you have to ask .... ), and got the bright idea to combine some rabbit we shot while grouse hunting with the meat from a large snapping turtle we'd caught while fishing the night before to make Tortise and Hare Stew! Truth be told, we never even found out how it tasted because it smelled to bad we had to haul it out back and dump it into the swamp. Coincidentally, putrid swamp water seemed to be the perfect pairing for Tortise and Hare Stew! SB (The only thing I ever experienced that stunk so bad in a kitchen was home-made felt! )

I'll bring an appl pi. SB ← Isn't that a new type of computer? If not, it should be. ← In Applesse it would be called the "iPi" SB (likes Apple, both computers and pies)

The Oldest Living Chicken on Record is/was fourteen-years old ! And, tying the thread together; Many years ago when Johnny Carson hosted the Tonite Show I saw a guy billed as "The World's Best Animal Trainer". His title was based on the animals he trained more than what they were trained to do. He had a rabbit and a chicken, two creatures not normally famous for their intelligence or performing abililies. The rabbit "beeped" horns while the chicken danced! SB (the audience loved them though! )

Rabbits can quite easily be housetrained. I have eaten (wild) rabbit, which was .... "so, so"? What's the going rate for psychiatrists vs laundry and light cord costs? SB (currently dealing with a dog chewing on wood furniture)(and I DON'T eat dog, even in dreams)

I'll bring an appl pi. SB

The recipe I saw prepared on tv used one pound of the little red radishes: Place trimmed radishes in a skillet with 1 1/2 cups stock, 2 Tbl butter, sliced shallots, 2 Tbl sugar, 1 Tbl vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes, if the stock has not cooked away, remove radishes and cook down to 1/2 cup. SB (They were a pretty color, and looked like they'd taste pretty good)

I like radishes in salad, but never thought about cooking them until I just saw this on tv. Has anybody tried this? SB (wondering about the texture )

When you hear: MEOW! THUD .... emanate from the kitchen. SB

Cool! Now I'll be Meatloaf. SB (comfort food)

This is going to seem like an odd complaint, but I wonder if anybody else who buys the book will have the same experience. The binding is odd. The pages don't always fan out evenly. It's like they're bundled in groups of 10-12, but because the spine (?) doesn't lay flat against the cover the book lays opened in little 10-12 page steps. It's disconcerting. I'm no expert in bookbinding. In fact, I had to go through many books in my collection to be sure this wasn't just my imagination. Otherwise I love the book so far, and will report on its more pertinent aspects soon. SB (I see it was printed in China, if that has anything to do with it? )

How about a haiku? mystery of math no one can calculate pi though we all eat pie SB

The King Arthur Flour 200th Anniversary Cook Book is the one I started with. It's a good blend of basic info, theory and recipes. No glossy photos though. (For that get Baking With Julia) Check out the King Arthur Catalog for ingredients and equipment too. SB (DOES NOT work for KAF)(but would like to )

I like chocolate as much as anyone, but rather than adding more of it to what sounds to already be a very rich chocolatey cake, I'd consider a vanilla frosting (ala Red Velvet Cake) or maybe caramel frosting? SB

You never heard of Ο Π? SB (first, peel 6-8 ripe Omicrons)

I, for one, ain't done yet! Afterall: "Pi is an irrational number meaning it will continue infinitely without repeating. " - from the unofficial pi day site where you can learn all about pi and enter to win a pi t-shirt! SB (seems to me like some kind of Greek pie would be appropriate?)

Sometimes one side of the bottom piece is light colored and the other side dark, so put one or the other facing out depending on if you want to aid browning of the bottom or not. SB

But NOT for $900! SB (would use one of his double ovens instead)

If it could be used for rising bread I'd like one? SB (would also like double ovens )

I've always operated under the assumption that any contianer or wrap that will pick up flavor might also impart flavor? SB (Saran Classic fan)

I have my new copy of Chez Jacques in hand. I've only had time to look at the pictures, (of food, family & friends, and Jacques' paintings), but they alone are worth the price of admission. Jacques Pepin hardly requires praise from me for his contributions to cooking, and most everyone already seems to share my admiration of him as a person, but I can add that seeing current photos of him now that he's over seventy years of age makes me view growing older with a lot less trepidation. SB (especially likes the photo on page 94)

I, for one, am going to bake an apple pie in a 9" x 9" pan. Pie are squared, you know? SB

A format like this has a pretty short shelf life unless the host can keep it fresh. This guy can't. (1.5 shows was about my limit) SB (thinks Chris Cognac would do a better job )