Jambalyle

Pachelbel's popular (and somewhat overplayed) masterpiece is known in our household as the: "Taco Bell Cannon."

"Food fight!" Animal House

I opened that link and ran for the bathroom... yuuuuuck!

I didn't know fish had balls? And I'd be really nervous "googling" fish balls... Otherwise, in our household, fish balls = gefilte fish

Just an update: Day three... my leftover 5-pepper turkey black bean chili just gets better with age. The tastes and flavors are blending more and the spiciness is now a wonderful long-lasting slow burn. Yum! Wish there was more, as the last of the batch gets eaten by my wife today for lunch!

Do you envision your everyday dishes/flatware being in the cabinets and drawers above and just to the right of your dishwasher? This is something I am struggling with in my design... trying to avoid having to schlep clean dishes a great distance.

Not always... other chili recipes I use have no fresh peppers in them at all. I was really worried that the ground turkey would be really bland, so the idea to roast a variety of peppers, onions, and garlic was an effort to get beyond my fear of bland turkey chili. It was successful, in that I used no (and it needed no) jarred chili powder or other seasonings (except salt and pepper). I roasted jalapeno, pasilla, anaheim, and assorted red, orange and yellow sweet peppers. And added the canned chipotles.

I know the eGullet Chili Cookoff is long past, but my office decided to have a chili feed for our pre-SuperBowl party. Besides eating chili, corn bread, and swilling a couple beers, we are drawing the numbers for our office pool. Four of our better cooks are making chili at home and bringing it to work today. Someone is making a Puerto Rican style steak chili, another is making a typical ground beef/kidney bean chili, and another is bringing in her famous vegetarian chili. I was asked to make a chili with ground turkey for those in our office who only eat "fins and feathers". Not where my heart is, but I ended up creating something very tasty. Here is my 5 pepper turkey black bean chili: Black Beans - cook separately. Wash, sort, soak overnight. Simmer in water, with salt and chopped onion, until cooked through, but still firm. Save to add to chili later. Assorted peppers, onion, garlic - wash, cut in half, deseed. Toss with EVOO and kosher salt. Roast. I used the broiler method, but use whatever roasting method you prefer. Pre-roasted peppers, onions, garlic: Post-roasted peppers, onions, garlic: Skin and roughly chop roasted peppers, garlic and onion. Save to add to chili later. Saute another onion in schmaltz until opaque. Add ground turkey and brown through. Salt and pepper to taste. Add canned chopped/diced tomatoes. Continue to simmer. Add chopped roasted peppers, garlic and onion. I also added a small can of Del Monte Chipotles in adobo. Here's what mine looked like at this point: OK... I tasted and adjusted seasonings with salt and pepper. When I was appoaching completion I added the cooked black beans. Here is a picture of the final result: That was Sunday... I cooled and refrigerated overnight. In the morning, I tested the chili (a yummy breakfast!) and transferred to the crockpot for heating at work. It was good Sunday night, but even better on Monday! I'll let you know how the other chilies fared. Bon appetit! PS: Go Seahawks!

Here is the website for the Double Musky. All of the restaurant's recipes are available online, though the last time I was on the site they were updating those pages. If it is still down, PM me and I will send along the recipe "off line". -Lyle PS: If you ever get to Alaska, you really should try the Double Musky!

Lagunitas IPA Very hoppy, with citrus bite. Yum!

My (actually the Double Musky Inn) recipe for jambalaya calls for shrimp stock... [/HOMER]Mmm... jambalaya[/END HOMER]

Mouthgasms... Bought a package of 6 lamb chops at Costco last weekend. I grilled them "rare" seasoned with a little EVOO, kosher salt, a few grinds of black pepper, garlic powder, and rosemary. Served with artichokes, roasted potatoes and a BV merlot. OMG... the whole family (including 7 yearold son and 3 yearold daughter) were gnawing on the bones well after any trace of meat was long gone. We are definitely doing this again next week!

Interesting. I was taught it was rude or ill-mannered to cut multiple pieces or all of your steak at once (or anything else for that matter). I am definitely a cut as you go type of steak eater. -Lyle PS: I have never met a steak I couldn't finish!

Time to revive this thread... two family occasions to report on: 1) Dad's wife, born and raised in Wisconsin, recently served my Jewish family ham, green bean casserole, jello mold and white bread. She was in one of those "be prepared/I don't want to have to worry about putting together a meal later" moods, so she put everything in the oven at 225 at 10am, that way she could just pull it out and serve. When we arrived at 6pm, the designated time for dinner, it was on the table in a jiff. My son's eyes went wide, in horror, as everything she put on the table had a green tint to it, except the casserole. Everything was inedible and probably toxic to boot. This experience definitely kicks the "Midwesterner's overcook everything" stereotype up a notch in my book! 2) We went to my Aunt's for a turkey dinner around Christmas. Known to be the "foodie", I was asked to carve the turkey. It looked suspiciously overdone, and the moment the knife touched the breast, it exploded into a cloud of dried turkey dust. Another case of misreading the temp and time table for a stuffed vs unstuffed bird. At least her green bean casserole was still green - or as green as cream of mushroom soup would allow!

Trio! (<= see link) Guerrero # 264 Col. Centro Puerta Vallarta, Ja. Mexico, C.P. 48300 +52 (322) 2-21-96 Bernhard Gueth is one of the chef/proprietors at Trio (and is a friend of a friend of mine - Daniel Zimmermann). I stopped in for dessert and wine a year ago - what a great place!! Please give Trio a try and report back!

I've definitely been tagged as a "foodie" at work and as an "overachiever" for adult snack at temple... I am now the default caterer for many of my company's picnics, BBQs, and potlucks. I am the one they want to roast the turkey for the Thanksgiving potluck, etc. I happily agree, as no one wants to ruin the "company bird" and I would guess that 90% of my coworkers have never cooked a turkey before! Our reputation for serving up the best adult snack at Shabbaton (Saturday afternoon "Sunday School") has gotten my wife and I moved to the beginning of the snack schedule each year so that we can "set the bar/standard" for adult snack for the year. Who would guess that spending $6.99 for a couple bottles of Ravenswood Zin or Meridian Chard would "wow" so many people? It really is amazing to me that even with minimal culinary skills, a little effort, and perhaps spending maybe 10% more for better ingredients or products will elevate your status to "foodie" - go figure!

Where does one draw the line between hot dog and sausage? Are "hot links" dogs or sausage? How 'bout "Half Smokes" in DC?

I am going to be disappointed if someone says "Seahawk"... broasted, roasted, fried or otherwise!

Salmon... lots of salmon! In addition to salmon... other foods "local" to Seattle include: seafood: dungeness crab, oysters, clams, cod, snapper berries: strawberries, blackberries, blueberries, huckleberries, raspberries, etc. tree fruits: apples, pears, cherries nuts: hazelnuts, filberts beer: Redhook, especially Ballard Bitters - yes, Rainier/Olympia - no wine: St Michelle

Go with the stuffed fish! PS: What color plastic wrap will it be this year?

A recent San Francisco Chronicle article spoke about the underground "restaurant" phenomena. It also appears to extend beyond the bay area. My questions: 1) Have you been? How was it? 2) Where else is this phenomena happening? 3) How do you get on the list?

As baubie would say, "From your mouth to G-d's ear!" No TV in Napa, but it sure sounds fun! [/HOMER] Mmmm... BBQ [/END HOMER]

Here are pictures of our shabbat dinner:

Good Shabbos from our non-kosher, Jewish home... Tonight it's: grilled shrimp over pasta steamed broccoli salad challah Candle lighting here at 5:02... at least it's after 5:00pm again.

Hi Melissa, I am enjoying the thread... I too am at the beginning of a remodel/addition that includes a master suite and enlarging/upgrading our kitchen, dining room, family room. I can relate to all the planning steps you are going through in the kitchen. With our architect and designers from our local highend kitchen appliance store and Home Depot, we are finalizing the layout of our kitchen area. Now, we are picking materials and appliances... I will continue to monitor the thread for eGulleter's preferences and experiences regarding materials for counters, floors, lighting, cabinets, sinks (like Franke?), etc. In terms of appliances, I am considering the works: range, hood, refrig, dishwasher, microwave, "beverage center", and other nice-to-haves. I will likely go over-the-top with a Wolf range and hood (or similar), but am struggling with dishwasher choices - I think you are also looking at dishwashers. The two brands that people keep steering me toward are Bosch and Miele. Right now, I have a quote on a Miele Platinum Stainless G892SC and am leaning that way. I would love to hear your thoughts/needs/wants in a dishwasher and other's comments on Bosch and Miele or whatever dishwashers they opted for.