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srhcb

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Everything posted by srhcb

  1. Back in 2000-01 I used to order butter over the internet from Egg Farm Dairy in Peekskill, New York, and have it shipped to Northern Minnesota. The butter was the highest fat content available. They also offered cheeses, ice cream, and other products, including very good wine sorbets that I gave for Christmas one year. The original owners, Nina and Jonathan White, were forced out by their financial backers, and the business went under shortly thereafter. (Somewhat of a Pyrrhic victory for the White's, to say nothing of what it meant to a guy in Minnesota who had nowhere within 200 miles to buy quality dairy products!) The White's are back in business as Bobolink Dairy, but, alas, don't offer butter. SB (always uses the best available butter as homage to Julia Child )
  2. I think this has been the attraction of Hungry Detective so far. Aside from our affinity for the host himself, the premise of a regular guy, in this case a cop, simply looking for good places to eat seems to make show work. The fact that Chris is so affable, and obviously relishes the task, is a bonus! SB (thanx for the link and reminding me to check out texasburgerguy)
  3. I can't eat a saltine cracker after drinking orange juice. SB (although I find it an easy enough thing to avoid doing )
  4. Great idea, but I wouldn't suggest using disposable diapers, they're all scented with a baby powder scent, and I don't think it would do much for the pumpkin! ← Maybe the diapers are offered in nutmeg scent? SB (will check with his grandbaby)
  5. srhcb

    Office holiday party

    I like to make a variety of quick breads. They can be sweet, savory, or even downright healthy. They can be made far in advance and kept frozen, and they don't appear too decadent to those counting calories. SB (they make nice gifts too)
  6. {commercial break} That Bubba makes a fine looking burger! We can get buffalo every now and then. They were quite popular livestock around here about 20 years ago. It took a really strong fence made of railroad tie sized posts to contain a buffalo herd. If one got loose on the highway and get hit by a car, well, the animal might walk away, but the driver of the car probably wouldn't. Tuberculosis, or something likem that, wiped them out. A guy I know named Wild Bill had a job as killer at a slaughter .... (oops, commercial over) .... house that had to be specially certified to get a federal contract to destroy infected bison. Wild Bill reported that a 6 ft high, 10 ft long, 1 ton male buffalo can climb over a seven foot chain link fence. Pretty good work with them chopsticks there Chris! And, btw, I've always taken note of that nice "spring" in your step! We've seen a few shots of your feet, and I suspect those are foot-beat tested "cop shoes"? THANX AGAIN! (a Two-Copper show!!) SB (figures the burgers were the highlight of this episode! )(The Mustang convert was cool too)
  7. Okay, I'm all set. I'm not going to miss anything this week! I put the dinner dishes away, let the dogs out, and in, peed, and won't try to post and watch the show at the same time. SB (unless it's really really important)
  8. A long time ago I had a business named Acme Lye & Caustic Soda Company. At least that's what we had written on the storefront window. Actually, we didn't sell anything at all, but the old clay flower pot with a For Sale sign next to it in the window got the smalltownsfolk excited! SB
  9. I contacted Harry & Davids, and they were kind enough to research the matter and answer my question: Dear Mr. Baker: Thank you very much for contacting us. Thank you for taking the time to email us. The "fruit-of-the-month club" was established in 1936. If we can be of any further assistance, please let us know and we will be happy to help! Best Wishes, Andrew R. Harry and David E-Commerce Sales & Service SB (will remember to order some gifts from them )
  10. srhcb

    Try this, I dare you

    I thought they were realyl SCAREY! SB (who doesn't scare easily)
  11. I have to admit, I don't think I'd ever heard of bread sauce before this? So it was strange to read the traditional bread sauce recipe, and view the accompanying photo, with a feeling of intimate familiarity. Finally I realized what it was. If you stop following the Traditional Bread Sauce recipe from the Delia Online site at: "Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes." And instead of; "Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed." You; add one beaten egg and one and one-half pounds of ground beef/pork/veal in your favorite proportion, then pat it into a sort of football shape and bake it at 350 degrees for about an hour you'll have .... Time Honoured Meatloaf!
  12. This makes sense. I include an additional step. After most of the water appears to be absorbed I let the rice sit off the heat with a clean kitchen towel between the pan and lid for 10-15 minutes. I reason that if there's a little extra water it gets absorbed by either the rice or towel, and if there was too little, (assuming it didn't start to burn), the residual steaming effect will equalize the moisture between the grains. SB (at least, this works for me)
  13. You need only ask, and you shall receive! SB (albeit two weeks later)
  14. {A couple weeks ago a there was a thread discussing Food Culture on another eGullet forum. When my new issue of Gastronomica arrived today, I noticed the article "Culturing Food", by Susan Tax Freeman, and decided to write about it here, and then link this post back to that thread.} "Culturing Food", by Susan Tax Freeman, in the Fall 2006 issue of Gastronomica Magazine, is the review of a series of fourteen books written by authorities on food and culture in various geographical areas, compiled under the direction of Ken Albala, Series Editor, with the Title, "Food Culture around the World". Each volume of about 200 pages targets a specific region, and individual titles are, "Food Culture in....Japan, Near East/Middle East/North Africa, Great Britain, China, Italy, India, the Caribbean, Mexico, South America, Russia & Central Asia, Spain, Sub-Saharan Africa, France and Southeast Asia". Ms Freeman begins by quoting E.B. Tyler's 1871 definition: "Culture....is that complex whole which includes knowledge, belief, art, morals, law, custom, and any other capabilities and habits acquired by man as a member of society." The review is a serious look at scholarly works, (ie: not easy reading), and is pretty much beyond my ken, but those with an academic background in sociology or food history will probably find both the article and the books interesting. Personally, I found this issue's regular "orts and scantlings" column, by Mark Morton, titled "Paronomastication", a lot more to my liking. The piece uses as many food puns as possible, some very clever, and others, like "those who forget the pasta are condemed to reheat it", of dubious worth. This only goes to prove once again that while Gastronomica may not be the periodical with something for everyone, it does offer quite a varied selection of intelligent and well written works to those with peculiar tastes in food related literature. SB (long term Gastro Lover )
  15. Steve and Zach will be there. "Magic is Afoot" - Leonard Cohen SB (likes the Buffy St Marie version best )
  16. Better yet, you could specificallty not invite those you especially don't want to dine with! In order to keep the non-invitation list from becoming too long, it should be limited to people with whom one had once dined? Pranksgiving is thus an excellent occasion to "celebrate" without ex's and in-laws. SB (like Lucellus, sometimes prefers to dine alone, in which case everyone isn't invited)
  17. srhcb

    old spice

    The date code? I have some spices that are so old the labels don't even have a zip code! (actually, some came with my house, and I collected others. I like the neat old metal cans!) SB (some even still smell good )
  18. "The plant will withstand frost and can be harvested until freezes occur. The best quality sprouts are produced during periods of sunny days and light frosts at night." - Douglas C. Sanders, Extension Horticultural Specialist, Department of Horticultural Science, North Carolina State University Sounds like the perfect crop for Northern Minnesota! SB (will try and remember to plant some next year)
  19. Really, I don't see why you would not try this. My aversion to footnotes has a lot to do with it. Quite unlikely, not likely, and fat chance. SB
  20. I never thought of making sweet potato with marshmallow for dessert, but maybe by adding some walnuts or pecans .... and then topped with chocolate sauce! SB (has everything but sweet potatos on hand)
  21. Repeat Slowly: It's only a foodblog it's only a foodblog Take care of Chris. We'll wait here. THANX SB
  22. Could you maybe cook them on the stalk, sur la tige, and pass the whole plant around the table for service? SB
  23. I really thought Brussels Sprouts grew like little cabbages until a friend of mine planted them in his garden one year. They're the damnest looking plant! SB
  24. I like sweet potatos, and who doesn't like toasted marshmallows? I have no objection to being served the combination in casserole form, although I don't know if I'd make it myself. I think people claim to dislike dishes like this on the basis of perceived banality? This could be a legitimate objection in the case of the green bean/canned soup/crunchy onion casserole, which I suspect was invented in the test kitchen of either a soup or crunchy onion manufacturer, and "traditionalized" by mass media. However, I think the idea of toasted marshmallows atop sweet potato may have spontaneously originated in a country kitchen, possibly as a way to entice children to try another vegetable, and then spread via church suppers, all-you-can-eat buffets and cafeterias. Then again, I like not only Miracle Whip, but Velveeta on Saltines? SB
  25. Damn you're right. I was so busy waxing ecstatic about pan pizzas and concentrating on my typing, (and distracted by my dogs!) I completely forgot! And a good police story besides! SB (I owe you one. )
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