mhadam

I did that too. I DESTROYED a perfect shepard's pie filling. The hours of stewing, sweating, seasonsing all wasted. Couldn't salvage it; I was crying when I threw it out. *sigh*

Malawry -- I was SO excited to see a new post now. It's pretty pathetic how I sit and wait for your updates. It's so exciting to see what you come up with in terms of the menus. I'm sad, I know. But thanks for blogging.

1. a honey mustard 2. a jar of spicy giardinara (sp) 3. a bottle of strawberry, black pepper, chili oil I think. Not sure about the third item though. Soy would be great as it would provide salt, oooohhh. i don't know and will need to spend the day obesssing.

golabki However the "l" has a "/" through it. I don't have the letter available to actual type it out for you.

Thanks for the info John. I will look into buying them as going to SuperDawg weekly will get annoying. Maggie

The Barber stuffed chicken breasts are wonderful. We keep a package or two in the freezer at all times so a nice quick meal with rice and a veg. The Dominck's ready-made, pre-packaged soups are nice; we've only had two: the tomato bisque and the potatoe soup. For under $5 we have soup in under 5 minutes; it's perfect for the nights we have to stay at work till 7 and then drive an hour and a half home.

The best hot dog, the actual dog without the trimmings, I've had has to be the pure beef dog from SuperDawg in Chicago. The trimmings make it expectional, but the physical dog is pure joy! It's plump, juicy, oh so flavorful, it's a true joy to eat. *hungry now *

Can I play too? *smile* Looking at the ingredients, I instantly thought of what we normally have for dinner. Instead of making a full menu, can I make several entrees? I can see at least three. This looks like fun. :) maggie

eeeeeeeeeeeehhhhhhhhhhhhhh Was it a spread or a sauce?

I hate ketchup. The color, the smell, the taste. I get nausated thinking about it.

I don't recall the sauce being sickly sweet or made with kethcup. When we would get sweet and sour pork from our old chinese place it wasn't red. It was thin, tangy and lightly coated the veggies and the pork, as oppossed to a corn syrup like consistency. Nevermind then..but thank you. Ketchup?

Need a sweet and sour sauce recipe. I searched but couldn't find anything. Thinking about making sweet and sour shrimp with rice for dinner and didn't want to use a packaged sauce and I really don't feel like experimenting tonight. Any help would be appreciated. Thanks

Tonight's dinner was a pork loin (15 pounder) baked on a bed of homemade apple/peach jam. As the jam thickened and caramelized, I added a glass of !998 Napa Chardonnay (from the coastal regions) and rolled the meat over. I took it out of the oven at 150 degrees and by the time I cut it, it was a perfect 155 and still wonderfully juicy. Sides: caramelized carrots and onions, homemade stuffing and roasted red potatoes (roasted with duck fat). To drink, the rest of the 98 Chardonnay. And the best part, my husband did the dishes. And tomorrow for lunch pork loin sandwiches.

Homemade eggrolls (cabbage, shrimp, italian sausage, fennell, cilantro, lemon grass, ginger, carrot) with baby bok choy that was steamed for several minutes and then sauteed with garlic and pearl onions in butter. Drink: mint/peach spritzers (mint, peaches pulverized in a blender with club soda and leftover mondavi champagne)

Never heard of licorice ice cream. Sounds dreamy....how would I go about making it? Anyone have a recipe? Thank you in advance. Maggie

Haven't thought of this till after lunch...my second favorite way to have avocadoes....in california rolls. Especially when the avocadoes are soft and ripe and slightly sweet, a perfect contrast to crisp cucumbers and the crab.... mmmmm

Soba -- the shake sounds great. We will have it tonight with dinner. Thank you I can eat avocadoes by the dozen. Cut in half, remove pit, sprinkle a it of salk, crank a bit of pepper over it and nosh with spoon. too bad they are so expensive now...*pout* don't buy them as often as I'd like *damn frost*

Thank you for all your help. I told my husband last night to go ahead and get it. Now the quest begins for recipes

Got home too late to cook so we had a cheese/meat plate that was leftover from saturday's picnic. cheddar, gouda, grapes, granny smith apples quartered, smokey beef salami, very hot and spicy pepperoni, multi grain crackers, and half a jar of green olives beverage: berry weiss dessert: homemade walnut chocolate chip cookies and milk not too filling, not too heavy but yummy.

We buy alot of frozen goodies now and crave to experiment with flavors and textures. We have a downstairs freezer so room isn't an issue. My concern is that it will be more of a hassle than a benefit. I've tried to read everything I can about ice cream makers and instructions for use to make sure that I can accommodate for its needs. Just wanted an outsiders opinion on it's usefulness -- pros and cons, maybe recipes. The previous thread egullet had wasn't as detailed as I hoped, hence I created this one.

I'm contemplating getting an ice cream maker from my husband this year for christmas and was wondering how useful it would actually be... Since I don't have one now, I think I will be making ice creams and gelatoes and sorbets like crazy if I had one...but realistically is it useful? is it practical? is it worthwhile? Anyone own one? Use one? Please help -- I would hate to make a wasteful purchase. The item in question is: http://www.crateandbarrel.com/store/search..._id=16032&Nao=1 Thank you soooooo much.

Hmm...frying...never had that....And couldn't since I'm at work :) Does it matter if the mac and cheese wasn't baked? I simply added the al dente noodles to the sauce pot and let them cook a bit together. How would I go about frying it? Butter? EVOO? thanks Tommy....

Mac and cheese -- sauce was made with whole milk, a vermont goat cheese, ny sharp cheddar, a blue with lots of beautiful blue veining and a handful of roughly chopped swiss. Finished with fresh parsley from the garden and several cracks of black pepper. Had some leftovers so eating some now :) tastes even better than last night...

*cheer* I'm glad it turned out wonderful and that everyone enjoyed it.

What does the celery salt make the rice taste like? Is there a noticeable change in the rice? *very curious, i am* the anise seed in marinara would be nice.