shoutsandmurmurs

drool. double drool. shelby, monavano, nonblonde007: wonderful looking breakfasts! (i'm such a sucker for runny egg yolks. )

yes!!! when i'm at my mom's only, because she buys the stuff and i rarely do.

omg, mayhaw man, i just did that last night. sooo guilty! i have also been known to consume inordinate amounts of jelly in times such as these. jelly smeared on toast, crackers... oh, who am i kidding-- a butter knife will do just fine.

velveeta + rotel = it's a treat i allow myself only occasionally. today was particularly stressful, so after work and errands, i heated up some of this wonderful treat on the stovetop. with a dos equis (con limon y sal, claro que si!), it's just heavenly. not a very healthful dinner, but wholly satisfying. i don't even know where my stress went!! *edited to change the word "cooked" to "heated," as i really didn't cook a thing tonight!

zora, i appreciate your reply! i'll be in cozumel on the 14th, and i'd searched other forums for restaurants in the yucatan. i heard somewhere about sabores, but upon second suggestion, i'm going to try it for sure. hopefully i'll make it back with a detailed report!

thanks! i'll give it another try. love your roasted cauliflower recipe, btw!

thanks, sony! i cut it up as instructed by AB on the fried chicken episode of good eats: the wings came off first, then the legs, thighs, and breasts last. i don't know what if there is a proper name for this method. i had trouble because, well, i was flustered and AB went a little too fast for my liking. maybe it's just because i was nervous, but i thought he oversimplified; i distinctly remember him saying at one point, "once you get there you'll know what to do." i had to keep washing my hands, coming back to the DVD and rewinding before re-attempting. wash and rewind, wash and rewind. i did a sloppy job with the thigh part, so one of them was a bit mangled, but otherwise i'd say i did adequately... but like you said, there's always next time for more practice!

i hope the answer to this question isn't glaringly obvious, or already pointed out somewhere in this thread; i couldn't find it... i took out my only once used cast-iron skillet for my fried chicken experiment, and i tried my hand at seasoning it afterward. except that after the hour in the oven, and leaving it in overnight to cool, i pulled it out this morning, and "wiped clean" as instructed, but it never really wiped clean at all. in fact, it's sticky, and when i try to wipe the stickiness away, my paper towels get stuck in it. i am almost certain i bought it preseasoned, but can't remember for sure (honestly, i bought it back in march and took it camping with me), and i read that it's not a bad idea to season again, so i did. well, i tried. so unless i am misreading the meaning of "wipe clean," i had a misstep somewhere. or did i? can anyone offer me any pointers? edited to add that i used crisco for the seasoning, if it matters.

i read this thread all in one go! the result: this was my first time frying, and i had a few mishaps (cutting the chicken!!, and with temperature of the oil, due to my crappy thermometer and a new--to me-- stove), which i hope to correct next time. anyway, martha's recipe calls for a brine/buttermilk soak combo; i skipped the brine and added the salt to the buttermilk/tabasco. the chicken was fried in crisco. and it was very tasty indeed!!

yay for austin foodblogging! and uchi! and BBQ! (and nudies, says the fellow jean snob) edited to fix typos

bump! i'm confused because i keep reading contradictory messages about how to store fresh basil. i read through this thread, and many of you have said to store it like you would fresh flowers (stems submerged in water and not in the fridge). but when i googled it, some of the other pages i read said that though this method works well for other herbs, it doesn't for basil. they recommended storing basil in the fridge, wrapped in a paper towel and in a ziplock. so--what gives? i rather like the idea of having fresh basil on my kitchen windowsill, but i'm confused as to all the discrepancies.

thank you so much for your input, everyone! i actually ended up making risotto with asparagus tonight because i just wasn't confident enough that i could do the hollandaise. i'm a hollandaise virgin, you see... not for long, though! i'm going to give it a go sometime next week. maybe i'll post the results here? thanks again, qwerty, barbaray, and paulraphael, for your valuable information.

Maybe this question belongs in the "embarrassing questions" thread, i don't know... can anyone tell me exactly HOW important/necessary it is to prepare hollandaise with a stainless steel bowl? i don't have one, but i want some hollandaise tonight!

yum, everyone! meredithla, those tacos-- where's the drool icon again? last night i made asparagus and gruyere omelets, from the latest cook's illustrated. still a little browner than i would have liked, but they were yummy nonetheless.

Human Bean was right, even though i made an error and misspelled it. thanks for the correction.