ldubois2

Julia Child adds potatoes steamed, skinned and sliced tossed with minced shallots,salt and a bit of wine or broth...then tossed again with the vinagrette. Blanched green beans tomatoes anchovies black olives hard boiled eggs good canned tuna in evoo lettuce base. All dressed individually before plating.

Yes, I meant the curd when I said base. I also make it similarly to you but there are other recipies that do not require cooking or eggs that use condensed milk. Key limes are indigenous to the Florida Keys but are similar to limes found in Mexico. They are mild and delicate and different than the Persian (dark green) limes we find most often in the States.

I never put meringue on a Key Lime Pie....just on a Lemon Meringue, but that has never happened to me. How do you make the base?

Yea! That makes me so happy The leftovers do freeze but I never even label them since my DH can't let them be for more than a week or so. I'm so glad that you liked it. I did them for a party recently and served them in the mini Tostitos scoops with a bit of grated cheese and diced avocado. Big hit. I've also discovered that the type of chorizo used makes a huge difference in the end product. Farmer John brand is fine for chorizo and eggs but the Mexican brand has more fat in it which is essential for the onions and shredded beef so I would recommend using a Mexican brand of chorizo for this recipe for anyone. I'll go edit my recipe on RG now... ← I used Mexican Chorizo...dilemma was choosing Picante or not. Since I doubled the recipe I used one package of each. Next time I think I'll go with Picante.

Did a search and found no evidence of this topic. Was wondering, when you purchase tortilla chips to go with salsa or guacamole, what chips do you buy? In the midwest, the best brand so far is "El Ranchero" - green bag, with salt.

chopped, seeded plum tomato jalapeno pepper, green part only minced garlic, minced onion, minced, optional cilantro, chopped 4-5 avocados fresh lime juice to taste salt to taste best way to start is to make a paste of jalapeno, salt and garlic in a morter (or molcahuete(spelling?)...volcanic morter and pestle from Mex. Add avocado (I have found that a pastry blender is a good tool to use to chop without creating too much mush), tomato, onion, cilantro and start tasting for lime and salt. Family favorite and learned in Acapulco.

Made this recipe (the brisket/slow cooker version) a couple of weeks ago. Followed directions exactly....it was wonderful. Served as a regular taco filling. Doubled the recipe and had some leftovers...but they went quickly. Thanks.....

We marinate them in Coke and OJ equal parts overnight. Seems someone in this post used Dr. Pepper. Then we cook at 200 degree oven all day in the same marinade. Cook on the grill to finish with BBQ sauce. They are great and simple.

Years of Spanish classes, two years of living in Barcelona, and the Spaniard who followed me home taught the Moorish impact on the language. Isn't it true that most or all words beginning with "al" are of Moorish origin. In food albondigas (meatballs), almuerzo (lunch). Places like the Alhambra.... Is it true that Ojala is a contraction of a phase containing Allah?

To the subject of white eggplant, I remember reading that the original eggplant introduced to the US was white and that is why it was called "eggplant". Don't know if they call them eggplant in England or aubergine (sp). And will confirm that I also read there are male and female eggplant and difference is the size of the stem end. Older, less-fresh eggplant have more seeds.

There are some family recipies handed down from my grandmother who only used mix cakes that I would not attempt to duplicate from scratch. They are all made in a bundt pan and use apricot nectar, pudding, etc. I made a rum cake this Christmas several times. Recipe was printed both ways...from scratch or using a mix and pudding mix. Without exception everyone prefered the "scratch" cake. The consistancy and taste were superior. Next year I'll stick with the "scratch" version and just experiment with flavored rums.

Julia Child PBS Don't know if this site has been mentioned here before.

Topic continues on inside front page of Tribune Section 1. http://www.chicagotribune.com/services/new...ack=1&cset=true

http://www.100dollarhamburger.com/glh.html Any particular Greenville? Greenville, SC; Greenville, MS; Greenville, TN; etc. If it's Greenville, Mississippi, I'd go to Doe's. It is a steak, shrimp, fries, tamales...very kid friendly and excellent.

Oh . . . Duh! I just checked with my sister. She doesn't remember getting instructions or recipes from Aunt Minnie, Grandma or our mother. We just recalls that they added the seasoned flour from the paper sack to the more or less drained pan and added milk until it "looked right." She has the same experience as I do. Sometimes it is pretty good, and we don't know why. More often it is just ok. We are now suspecting that this was a ploy to keep the descendants humble. ← This is alot like my great-grandmother's recipe. Milk Gravy: Pour off most of the grease from the skillet, add a chicken bouillon cube or two and pound or mash with a spoon to form a paste. Take some of the flour from the breading and add it with some milk in a mason jar and shake it until the flour dissolved. Pour into the skillet and stir like crazy with a fork, adding additional milk and water combined in the mason jar as the gravy thickened. Cook about 15-20 minutes, taste for salt and pepper. Serve over white rice with some tomatoes sliced and sprinkled with a light coating of sugar, green beans or summer squash and cornbread. We called her Mamaw....she was 5'9" and commanding in the kitchen and at the dining room table....

I'm in on this one, too. Born in Greenville, Mississippi and while its been a while, I have fried some chicken before. But it'll have to be Tuesday. We used the brown paper bags on the front end to coat with flour and seasonings (paprika, garlic powder, salt, pepper) and on the back end to remove as much oil as possible. I remember adding bacon grease (which every good southern cook would have for this purpose or seasoning green beans) darkens the chicken a bit along with flavor. [Looked at Ma Dip's Kitchen recipe for fun (Durham, NC restaurant of some repute). She brines the chicken for 20 minutes, coats with flour and pepper and fries in shortening (350 degrees) fries for a total of 20 minutes.] Slightly off subject.....gravy? Can we actually make this without milk gravy?

RE: paella. I thought that paella was the name of the dish and a paellera was the pan you cook it in...although that might be the name of the woman who cooks it instead of arroz...My spanish cookbook (Sabores, Cocina del Hogar) refers to the pan as a sarten, the spanish word for pan. Penelope Casas has a great book: Paella! that gives many variations and hints for success. Someone else mentioned the book. I have all hers and they are authentic. Bomba rice is good, you can purchase it at Williams-Sonoma or on line at LaTienda.com. At any rate, it should be a short grain rice and arborio or carnoli would be acceptable subsitiutes...never Uncle Bens. If you are lucky enought to live in Seattle, there is a wonderful Spanish/Portugese store called The Spanish Table. They are a source for all the rices, utensils, pimenton de la vera etc. (TheSpanishTable.com) which also has the rings and outside preparation devices. I have had luck starting paella in side on the stove and finishing it outside on a round weber grill.... The crisp bits on the bottom are desirable and is called "socarrat". I think it is the best part.

Look great, Gary. There is a theraputic thread going today and I think baking bread fits...

I had to jump in here to comment on a common misconception about granite & quartz (Silestone, Caesarstone, etc.). While you can put hot pots directly on these surfaces, you really shouldn't. A couple reasons Temperature shock. If the pot is hot enough, or if you've just had something cold on the countertop and then put a hot pot on the same spot, you run the risk of cracking it. Most companies don't warranty temperature shock. Use a trivet! Scorching. Yes, you can burn granite. I've seen it, and it's not repairable. Silestone/Caesarstone too, since the quartz tops use polyesters to bind the quartz together and poysesters most definitely burn. Nullo ... you must love sharpening your knives if you're cutting directly on granite with them! Buy your folks a cutting board. It'll make a nice anniversary gift. A. ← Thanks for the warning....I'll go back to trivets...

I have silestone and love it. I can put hot pans directly from the stove on it...although it took some time to get used to it. I can also cut on it if I am cutting something quickly and not worry about damaging it. No need to treat it with oils or any other substance. Also comes in a wide range of colors. Wood floors, easy on the feet and legs and look good. My father has wooden countertops near his sink and I think they have suffered from water spots. He also has dark blue, high-polish ceramic tile on the counter surrounding the cook top. They are pretty when clean, but show all grease stains and typically need to be washed, then windexed to get the shine back. Might have missed it in your post, but what kind of cooking appliance are you contemplating?

I am also looking forward to this....but a question: Do we purchase all the wines at once or will there be a daily/weekly schedule?

Arbuclo, If I can figure out how to add a picture, I will. Made the country loaves this morning. They seemed to hold their shape and were really easy to make. I thought they tasted great....was a little concerned about leaving the skins in the dough... I will make again. Your hint about pinching the seam helped me. They did not unroll. What do we make next????

I'd like to jump into this thread. Have BWJ. Reading back to the beginning it seems the idea was to all bake the same thing and discuss the results. I'm going to make the potato bread and see what results I have. Any other ideas? Looked through the book and everything tempts me.

You're right....and it was my first post.....