Jaymes

Believe me, at 44 degrees and raining, I don't have the AC cranked up. And finally, we get the truth. You don't know what you do!! So, this will be good for everyone. You make soup. You make notes about what you do. You tell us. Everyone gets soup. And, you've got it written down for "Posterity." Just pretend that's my name.

I write all over the recipe in the book that I am using. There is no earthly reason not to, it seems to me. Quite possibly, that makes it difficult to sell, but I decided long ago I'm not selling any of them, and besides, I only write in those books I actually use, so if there's a book with no writing, I don't want it anyway, so could sell it if I had a mind to. In addition, I bought one of those recipe collection books with the lined looseleaf pages, divided into sections like "pasta" "poultry" "desserts" etc. and keep it handy. Only after I have the recipe down to exactly how I like it does it go into that book. I started doing it for my children. So many of the recipes in there are nothing grand, just the favorites and concoctions I whipped up together to feed them all those years. And, as each kid left home, I bought them a book just like mine, and when I stumble upon another good recipe, write it down on those extra pages and send it to each one to put into their books. I tried to do a kitchen notebook like what you are talking about, but it didn't work. Scribbling on the cookbook pages does work. I know exactly where my notes are, after all, and they are well organized and I have no trouble whatsoever finding them again when I need them.

I know what you mean. And all I have is a small deck off of the back of my condo. But I garden furiously anyway - containers hold fig tree and lemon tree and strawberries and peppers, and every kind of herb imaginable. I cannot fathom a life without growing something.

After reading the latest posts, I'm not sure anyone's interested. And, cooking northern style wouldn't be what you'd want, or be good for you, down there where the heat isn't fit to bear. Somebody from the south has got to pipe up here. First of all, I ain't in Key West. And even if I were, ever hear of air conditioning? It's definitely soup weather here - rainy, mid-forty's. And I'd love to be able to decide for myself whether or not the soup is "too hearty." I don't want some wimpy, sissy-ass "pea broth" or something. And on top of all that, I've spent a great deal of my life in definite "soup climates" that I am sure were as cold as anything you've ever been in in your entire life. So, Big Boy, lay it on me. Figuratively, of course. I can take it.

I started to give a recipe.... Nickn Pleeeese give the recipe???

I love split pea soup as well. After I spoon it into the individual soup plates, I always finish with a dollop of good olive oil, a sprinkle of crushed red pepper, and a dusting of grated P. Reggiano. Yum.

If your question is in regard to the Hot Buttered Rum - I usually have dark rum on hand, so that's what I use. But I've made it with all kinds and it's very, very good. Warming and smooth and almost silky on your tongue.

Don't know what type of Mexican restaurant this is, or even if they have up there any of the Mexican "meat" restaurants that are so popular in Mexico and in some locations in the U.S. Southwest... They are "char-grilled meat" places, and what I usually get is the mixed grill - with pork and beef and cabrito and sausage... It's all cooked on a big grill and seasoned with those wonderful Mexican spices. Served with pico de gallo, and other assorted salsas, and fresh hot tortillas. Fabulous. And if it's that kind of place, a red would do nicely. Although of course, so would a sixpack of one of the good Mex beers mentioned above.

Would love to help you, but can't. When going to Mexican dinners, or serving them at my home, I always serve with the meal Sangria (either red or white), or good Mex beer like Dos Equis, or a mixture of lemonade and Mexican amaretto. Edit - ditto Tommy's Margarita suggestion - but personally prefer them with the appetizers only. I find Margaritas kind of sweet/acidic to drink throughout dinner.

I raised both of my boys to hop promptly to their feet when a lady rises to leave the table. It's worth noting that when they do so, these modern young ladies stare with a startled expression, as though concerned that my son might wish to follow his date to the ladies room.

It wasn't so much than men were not supposed to shake hands with women... It was that men were not supposed to be the first to extend a hand... The premise was that women/ladies might not wish to be touched by an unfamiliar man, and that for a man to stick out his hand first put her in the uncomfortable position of having to either permit him to touch her, or insult him by refusing. So, a polite gentleman would wait for her to extend her hand, whereupon the man could accept it, and either shake it or kiss it, whichever seemed most desirable.

Hummm.. Veeeery interesting. Must try. And it'd be better for you - no butter. No butter??

Just read that article about Popcorn Balls. She begins by disparaging regular caramel corn (that would include Cracker Jacks, Crunch 'n Munch, Fiddle Faddle et al) as being a snack "not worth eating." -- Oooooh, my very favorite thing... Someone whose style of telling you what they like always seems to begin with first running down something/someone else. But the recipe does look good. I may try it. Fortunately for me (unlike the author of the piece) I have room in my repertoire and fondness for MANY different recipes and types of caramel treats. And Malawry - that recipe looks more like what you were looking for when you said you wanted something sticky, that you had to "pull apart with your hands."

Jim- Excellent advice. And I do the same.

Jin - Don't you find that a certain level of cooking sophistication/expertise is required in order to take full advantage of LG? That was certainly my experience so many years ago when, as a beginning cook, I went out and bought one. As a novice, it was of limited value. After about four or five years of cooking and experimenting and learning, I then found it invaluable.

Chile Relleno at Rosie's on HWY 71. BBQ at any number of places. Lobster Bisque at Four Seasons. Assorted seafood at T&S Seafood with other eGulleteers. Complete Indian dinner at Clay Pit with other eGulleteers.

Jin: As someone with your level of gourmetude(sp.?) I understand your feelings about "Joy." It can seem very 50's ish and, as you call it, bland. But I feel that, for a BEGINNER, it is an unintimidating and broad source text. And it ain't 50's "add a cup of mushroom soup" cooking...thank God! Just plain cooking. I still refer to it for, say, biscuits. I absolutely agree with Jin and Suvir that JOC is "bland." I have a dictionary in my house. It's a big one, comprehensive, well-written, everything I need is there. It is not fun, or exciting. I don't sit down to "read" it. I'd even go to far as to say that it is "bland" (except for the naughty bits ). But that dictionary IS an excellent reference resource. And as for "reading" cookbooks, it's true I'd never curl up in a chair to leaf through Joy of Cooking while my imagination conjures up all the great dishes I can prepare. I don't "read" it the way I am enjoying reading "Seasons of My Heart," by Susanna Trilling, my very newest purchase. But to me, anyway, just like my bland dictionary, the Joy of Cooking is a reference that I depend upon. To me (and I repeat, just "to me" and not necessarily for everyone) the Joy of Cooking is like having an encyclopedia of cooking handy. It's where I go when I am searching for the basics of some method, or perhaps a dish someone mentioned that I haven't heard of, etc. I do think it's a good place for beginners to start, and I think it's a good reference source for most anyone to have on hand. It is not the book that stirs my soul or sends my spirit soaring. That is why I suggested to 201 that he start off with at least three books. One of them a good, basic, all-purpose, look-up-anything from "about apples" to "making a basic white sauce" to "zucchini" reference source/guide. There are many of them around from which to choose. And 201, as well as others, may prefer a different one. But MY particular, personal choice to fill that spot in my cooking reference library is Joy of Cooking.

But Malawry, it never turns out "sticky" so you have to pull it apart, like you said. I really think what you're after is more like the popcorn ball recipes. Those do stick together (obviously, I guess it goes without saying, since it has to form a ball), and you DO have to pull it apart to eat it, or just bite into the ball. My recipe never turns out sticky. You just put it in a bowl or something and pick up bits of it and munch.

I think you have some unresolved issues with your mother. Who undoubtedly used it. Hardly. Welsh with Italian parents. Oh. Well. Nevermind. Actually, Jin... Your experience/feelings remind me of a girlfriend I know who received a cookbook for her wedding, decades ago. I can't recall the name of the book, but it had something to do with fixing "good nutritous food" the "correct" way. I never owned that particular book, but it was in wide circulation and I saw it around in other people's kitchens fairly often. It had a dull, boring, judgmental, know-it-all, even "preachy" tone, although it was comprehensive, exact, well-written, and inevitably "right." My friend, Wendy, just HATED that book. She jammed it into the back of a drawer so she wouldn't have to look at it. But she was afraid to throw it away! She'd get stuck trying to make something, or want instructions on a preparation she couldn't find anywhere else, so she'd start pouting about it. She'd get into this real foul mood and deep funk that would go on for hours - sometimes days. "I am soooo pissed," she'd say. "I'm going to have to consult 'the bitch.'" She'd call me, "Do you have any idea how to make this because you're my last hope and if you don't know, I've got to ask 'the bitch.'" And when she did ask 'the bitch,' she'd sit there with the book on her lap muttering and mumbling the whole time, and mimicking 'the bitch's' voice...."'just watch the temperature carefully or it will burn' like I don't KNOW that"; "but it's much better for you if you make it with half & half instead of cream"; and "it is actually possible to whip evaporated milk which has less than half the fat." Then later, when I'd ask her how her souffle or whtever came out, and if "the bitch" knew, Wendy'd say, "Yes. Of course she did. I knew she would. I just hate her." Poor Wendy - she's been asking 'the bitch' for some thirty years now. It's one of those love/hate kinda deals!!

I would LOVE to be a fan of "New Food Fast." I've been looking for it for several months, but have been told it's on "back order with the publisher." Anyone know where I can find a copy???

Are you implying that my grasp of this language is that poor? What keeps you from making it Stone Man? I am spending my day like so: Do you contend that any defendant " And here you are on eGullet. Billable hours? After being here, one thing I DEFINITELY plan to ask the next attorney I interview before hiring is, "Foodie, per chance?" I plan to eliminate any possibility they get hooked here!!!

I think you have some unresolved issues with your mother. Who undoubtedly used it. Hardly. Welsh with Italian parents. Oh. Well. Nevermind.

So which Mexican cookbook would you recommend for me, Jaymes? Oh dear. Which of my children do I love more???

I think you have some unresolved issues with your mother. Who undoubtedly used it.