srhcb

Chris, Quite a hectic schedule. Are you retired, (you don't look that old), or on leave from your police job? SB

I may be missing the point entirely, but I was going to allude to a sort of "feng shui" until a bit of Googling disclosed that it's already available at Wal-Mart? So, to coin new phrase, perhaps your method of plate/menu development is rather like a practical application of environmental metaphysics? SB ( is right!)

The last tomatos were harvested from my garden six to eight weeks ago. The brown withered plants remain standing with the aid of support sticks and wire cages, looking rather like nursing home residents. They've been hit by a few hard frosts and snowed on several times already. There are a few small green tomatos extant which never had the chance to ripen. Their appearance, along with your mention of the The Kinks' "Muswell Hillbillies", put me in mind of another Kinks' song appropriate to both that scene and today's Veterans Day commemoration. Speaking of hillbillies, (and canyons), (and old hippies ), the best live rock I ever saw was Black Oak Arkansas at The Corral in Topanga Canyon. It was just before their first album was released, and before lead singer Jim Dandy Mangrum got false teeth! SB (lost in reflections, happy and sad ) PS: What is the car interior shot from? It has to be early-mid 60's something GM or Mopar, probably compact or mid-size. It's definitely not Ford.

If you set the egg carton on its side overnight before use the yolks will center themselves and will remain centered while cooking. SB (that should help a little?)

It's any easy mistake to make: lebn/lekn. SBeker (pardon my Yiddish )

I use older eggs and Shirley Corriher's method: eggs cover the bottom of a heavy pan, cover by 1" with cold water, bring to a rolling boil, remove from heat and let sit covered for 16 minutes, then rinse in cold running water 10-15 minutes. I crack the shells on a towel on the counter and usually the shells come right off in 1-2 pieces! Some people use the "Dutch Method" of poking a hole in the shell, but I never found that to matter much. SB (not much of a "secret")

Monte Crispo Sandwiches Serves 4 as Main Dish. Monte Crispo Sandwich History The Monte Crispo is, of course, a version of the famous Monte Cristo Sandwich, which is itself descended from the French Croque Monsieur, a grilled Gruyere Cheese and lean ham crustless sandwich fried in clarified butter that has been served in French cafes for at least one hundred years. The Monte Cristo seems to have first appeared in California in the early 1950's in conjuction with the Hollywood film version of the Alexandre Dumas novel of the same name. It combined the ingredients of the Croque Monsieur with a similar sandwich called the Croque Madame, which substitutes sliced chicken for the ham. This combination, in keeping with both the sexual innuendo ever present in restaurant kitchens and the lusty spirit of Dumas' novels, lends itself to suggestive jokes about whether Monsieur (ham) or Madame (chicken) goes on top. The matter is of no culinary importance, since the positions are reversed when the sandwich is flipped in any case. Continuing along this line of thought, the Monte Crispo sandwich could be updated, taking into account modern safe sex practices, by incorporating another thin slice of cheese between the ham and chicken as a prophylactic layer? Preparation & Cooking Time 25-30 minutes 8 1/2" thick slices fresh soft homestyle bread 3 eggs 3 T milk 2 tsp salt divided 1 tsp pepper divided 1/4 tsp nutmeg, freshly grated 2 c panko bread crumbs 4 tsp unsalted butter, softened 4 tsp honey mustard 4 oz (4 slices) mozzerella cheese 4 oz prosciutto or other thinly sliced precooked ham 4 oz precooked or smoked thinly sliced chicken breast thinly sliced 4 oz (4 slices) provolone cheese 2 T clarified butter for frying 1. In a large shallow dish, whisk together eggs and milk. Season egg mixture with 1 teaspoon salt 1/2 teaspoon pepper, and nutmeg. 2. In another large shallow dish, combine panko crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Place clarified butter in a heavy 10-inch Teflon fry pan or griddle and heat oil over medium to medium-high heat until hot (about 360 degrees F.). Preheat oven to warm (300 degrees F.). 4. While the oil is heating, arrange bread slices in pairs and spread one slice of each pair with 1 teaspoon butter and the other slice of the pair with 1 teaspoon honey mustard. 5. Layer one buttered bread slice with one slice each of the mozzeralla, ham, chicken/turkey and provolone. Place the top slice mustard side down on top of the provolone to close the sandwich. Repeat this procedure to form two sandwiches. Using a large sharp knife, trim off the crusts to form neat sandwiches. 6. Take two completed sandwiches, dip the tops and bottoms of the sandwiches into the egg mixture, then into the crumb mixture. Place the coated sandwiches in the hot butter and cook for approximately 2 minutes per side until the crumb mixture is golden brown and the cheese begins to melt. Transfer sandwiches to a serving platter and place in the preheated oven. Hold the cooked sandwiches in a warm oven while preparing remainder. Repeat the entire process to prepare 4 sandwiches total. Optional Garnish: In deference to the traditional Monte Cristo sandwich serving practice, include a 1-2 Tbsp. dollop of strawberry preserves or another jam or jelly with each sandwich. Keywords: Intermediate ( RG1863 )

The way some parents, (not to mention grandparents), carry on about such matters, you'd think the kids were championship bloodline dogs or something! There is, indeed, a term for this. SB (If you "are what you eat", then you "ain't what you shit? )

(You can take the quiz to find the results at Beliefnet - it's on the right-hand lower side of the page linked. . . ← (voted) [X] Bread (viewed results) [X] BREAD 9%! SB (what's wrong with these people! )

Why, I'll give you échalotes, cornichons au vinaigre, and, especially, de bouillon de boeuf! SB (ne peut pas lire la langue française )

Those pancakes were pretty attention grabbing too! SB

Good job Chris! You're a real pro. Your eyes focused on the bbq'd fried rice rather than the waitress. SB (how many takes? )

Why not Ask the Friutcake Lady? SB

Chapter III. But All is not Lost (yet anyway) Not having qualified for the Bake-Off, and its one million dollar First Place Award, I was left with the original, un-Pillsburyized version of the sandwich, all dressed up with no place to go. Then I ran across another contest, albeit with a much more modest prize. It was a grilled cheese contest, and each recipe was to include a story. I may not be the world's best cook, by any means, but I'm damn good when it comes to making up a story! Here's the preface I added to the original Monte Crispo recipe: Monte Crispo Sandwich History The Monte Crispo is, of course, a version of the famous Monte Cristo Sandwich, which is itself descended from the French Croque Monsieur, a grilled Gruyere Cheese and lean ham crustless sandwich fried in clarified butter that has been served in French cafes for at least one hundred years. The Monte Cristo seems to have first appeared in California in the early 1950's in conjuction with the Hollywood film version of the Alexandre Dumas novel of the same name. It combined the ingredients of the Croque Monsieur with a similar sandwich called the Croque Madame, which substitutes sliced chicken for the ham. This combination, in keeping with both the sexual innuendo ever present in restaurant kitchens and the lusty spirit of Dumas' novels, lends itself to suggestive jokes about whether Monsieur (ham) or Madame (chicken) goes on top. The matter is of no culinary importance, since the positions are reversed when the sandwich is flipped in any case. Continuing along this line of thought, the Monte Crispo sandwich could be updated, taking into account modern safe sex practices, by incorporating another thin slice of cheese between the ham and chicken as a prophylactic layer ? SB (didn't win that one either! )

Evolution of a Losing Recipe Contest Entry Chapter II. Adapting the Recipe to Contest Rules The Pillsbury Bakeoff has very strict rules about recipe format. The Rules also specify utilization of listed Pillsbury products, the more the better. Here's how the recipe looked after experimentation and adaption. Monte Crispo Sandwiches for 2 Sandwiches: (All Ingredients at Room Temperature) 4 (1/2 inch thick) slices of Pillsbury Refrigerated Italian Garlic Loaf 2 ounces Thin Sliced Ham 2 ounces Thin Sliced Smoked Turkey Breast 2 slices Mozzerella 2 slices Povolone 2 Eggs 2 Tbl Milk 1 Cup Progresso Bread Crumbs * 1 Cup Pillsbury Instant Potato Flakes * Butter Salt & Pepper Pinch of Nutmeg Mustard 2-3 Tbl Peanut Oil for Frying Heat Oil in heavy fry pan or griddle to 360 degrees (between Med and Med High) In a shallow dish whisk together Eggs and Milk, seasoned with Salt, Pepper and Nutmeg In another shallow dish season combine Bread Crumbs and Potato flakes with Salt and Pepper While the Oil is heating, arrange bread slices in pairs and spread one slice of each pair with 1 teaspoon Butter and the other slice of the pair with 1 teaspoon Honey Mustard. Layer one buttered bread slice with one slice each of the Mozzeralla, Ham, Chicken/Turkey and Provolone. Place the top slice mustard side down on top of the provolone to close the sandwich. Repeat this procedure to form two sandwiches. Using a large sharp knife, trim off the crusts to form neat sandwiches. Take two completed sandwiches, dip the tops and bottoms of the sandwiches into the egg mixture, then into the crumb mixture. Place the coated sandwiches in the hot oil and cook for approximately 2 minutes per side until the crumb mixture is golden brown and the cheese begins to melt. Slice Sandwiches diagonally to serve. Optional Garnish: In deference to the traditional Monte Cristo sandwich serving practice, include a 1-2 Tbsp. dollop of strawberry preserves or another jam or jelly with each sandwich. Makes 2 sandwiches to serve 2 people. * This is where the part of the recipe where most of the experimentation took place. I hated to give up the unique properties of the panko, but I was willing to sell out my principles for the right amount, and a $1 million selling-out price is well within the range of my priciples. Other ideas for the breading included crushed Chex cereal, toasting and crushing the left-over heels from the Garlic Italian Loaf, adding some Grated Parmesan, or just about any combination of the above. Next, Chapter III. But All is not Lost (yet anyway)

Okay, here you go .... Evolution of a Losing Recipe Contest Entry Chapter I. The recipe I started with: Monte Crispo Sandwiches Preparation & Cooking Time 25-30 minutes Ingredients: 8 1/2" thick slices fresh soft homestyle bread 3 eggs 3 tablespoons milk 2 teaspoon salt divided 1 teaspoon pepper divided 1/4 teaspoon nutmeg, freshly grated 2-3 cups panko bread crumbs 4 teaspoons unsalted butter, softened 4 teaspoons honey mustard 4 oz. (4 slices) mozzerella cheese 4 oz. prosciutto or other thinly sliced precooked ham 4 oz. precooked or smoked chicken breast thinly sliced 4 oz. (4 slices) provolone cheese 2-3 tablespoons peanut oil for frying Preparation Directions: 1. In a large shallow dish, whisk together eggs and milk. Season egg mixture with 1 teaspoon salt 1/2 teaspoon pepper, and nutmeg. 2. In another large shallow dish, combine panko crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Place peanut oil in a heavy 10-inch Teflon fry pan or griddle and heat oil over medium to medium-high heat until hot (about 360 degrees F.). Preheat oven to warm (300 degrees F.). 4. While the oil is heating, arrange bread slices in pairs and spread one slice of each pair with 1 teaspoon butter and the other slice of the pair with 1 teaspoon honey mustard. 5. Layer one buttered bread slice with one slice each of the mozzeralla, ham, chicken/turkey and provolone. Place the top slice mustard side down on top of the provolone to close the sandwich. Repeat this procedure to form two sandwiches. Using a large sharp knife, trim off the crusts to form neat sandwiches. 6. Take two completed sandwiches, dip the tops and bottoms of the sandwiches into the egg mixture, then into the crumb mixture. Place the coated sandwiches in the hot oil and cook for approximately 2 minutes per side until the crumb mixture is golden brown and the cheese begins to melt. Transfer sandwiches to a serving platter and place in the preheated oven. Hold the cooked sandwiches in a warm oven while preparing remainder. Repeat the entire process to prepare 4 sandwiches total. Optional Garnish: In deference to the traditional Monte Cristo sandwich serving practice, include a 1-2 Tbsp. dollop of strawberry preserves or another jam or jelly with each sandwich. Makes 4 sandwiches to serve 4 people. Coming next, Chapter II. Adapting the Recipe to Contest Rules

Sorry that despite good intentions I haven't baked anything from The Book recently, but I did make Pommes Anna from Julia & Jacques Cooking at Home, which turned out excellent, as usual! Anyone else....? SB (not living up to his name )

Okay. I developed a version of the Monte Cristo Sandwich as an entry in the Pillsbury Bakeoff a few years ago. The finished recipe is on my office computer, and I'll retrieve it as post it to RecipeGullet later, but suffice it to say that everyone got pretty tired of eating my evolving work! SB (and, suffice it to say, I didn't win $1 million ) PS: I love Pommes Anna, and use Julia Child's version

* hint hint * dvd's containing "previously unseen footage" perhaps? SB

I heard the CRUNCH! WOW

I missed part of the fired chicken segment when I had to get up and let my dogs out, so I'm going to watch the whole show again. (8:30 Central time on my cable carrier) My second choice in that time slot would have to be Dallas Cowboys Cheereleaders: Making the Team, on CMT. I don't usually watch it, but tonite's episode, "Hopefuls attend an etiquette luncheon and work with a demanding choreographer" sounds like a great one! (hey, it's food related?) SB (would most likely really be watching Classic Car Restoration on HGTV; rebuilding the top end of a 62 Corvette engine)

My Serbian Grandma, as a good Orthodox Christian, never passed up the chance to get in a shot disparaging the Catholic branch of the Church. She refered to the tail as the Bishcoup (sp?), or Bishop's Hat, because of it's shape. Implied, of course, is what part of the bird's anatomy is found directly under the tail. SB (Oddly, as I now recall, Grandma usually ate that part herself?) ← I don't have a Serbian grandmother, but I've also heard that part of a turkey or chicken referred to as the "Pope's nose." ← Hmmmmm That would make the anatomical orfice below the "nose" .....? SB (wondering, what do Catholics call it?)

I felt like making something a bit different than just another pizza tonite, and decided on calzone. The Mise was en Place. I'd remembered to taken Italian Sausage out of the freezer last night, and there was some leftover spaghetti sauce I could thicken up with tomato paste. The flour was weighed out, including a quarter cup of Malt-o-Meal, which is farina and malted barley. (I found this adds a little "bite" to the crust.) But I was senza olio di oliva! (That's "out of olive oil", or, when making Italian food, aka "up shit crick".) It was too late to turn back now. I would have to substitute .... clarified butter? I used clarified butter in the dough, to oil the rising bowl, for browning the sausage and sauteeing some onions and garlic, and brushed over the calzone before it went into the oven; about two tablespoons altogether. How was it? Great! I mean .... almost as good as using olive oil, if you know what I mean? SB (has a lot of Italian friends, some of whom may frequent this forum)

Good Eats, despite its title, is more about the science and techniques of food and cooking than it is about eating, or recipes. Some episodes work better than others, but at least it's a different theme than any other shows. SB (and Alton really seems to enjoy his work)

My Serbian Grandma, as a good Orthodox Christian, never passed up the chance to get in a shot disparaging the Catholic branch of the Church. She refered to the tail as the Bishcoup (sp?), or Bishop's Hat, because of it's shape. Implied, of course, is what part of the bird's anatomy is found directly under the tail. SB (Oddly, as I now recall, Grandma usually ate that part herself?)