Jaymes

At Christmastime, a favorite "company" dessert is a wedge of Stilton drizzled with honey and walnuts. OMG - is that good. PS - Ron - Happy someone else liked that movie as well as I. Really gave the whole "bee keeping" thing more meaning to me.

I own probably a thousand cookbooks... Kind of started off with wedding gifts, then bought one or two in order to learn particular things, then became a "collector" and then everyone figured it's a good gift, so now am unable to stop the snowball even if I wanted. I'd suggest that you select one no-nonsense, all purpose, 'refer-to-it-for-basic-info' book. For me that was/is Joy of Cooking. (Oftentimes when I find a recipe that looks promising elsewhere, but if I have some doubts as to measurements or methods or something, I check my JOC just to see what they say by comparison.) And then, get at least two others - one a highly-recommended book in whatever is your favorite cuisine - and a third either by some chef noted for excellent technique and imagination, or another national cuisine. Like perhaps an Italian one, and a French one. Or Chinese or Thai or Mexican or whatever else you really adore. Or a particular type of cooking you're also interested in, like baking/pastries, or desserts, or chocolate or whatever. And then one by a famous/cook/author/chef that you admire. Regarding Larousse Gastronomique, I have it and use it. I now view it as an absolutely indespensible reference resource. But I will add that for the first few years while I was just getting started, LG was really of no practical use to me. What I'm trying to say is that I would suggest that you start off with at least three books - one for your brain, one for your soul and one for your spirit. And all of them will eventually wind up being very valuable to your tummy. And to the tummys of those around you. Best wishes. I believe you are starting out on one of life's grandest adventures.

Yep. Gotcha! But you're such a grand fellow... it'll just be our little secret from here on out. And, the pecan pie is so rich, I really like it pretty much as is.... Although a little whipped cream - with a touch of maple syrup added is nice.

For your two pies, P56, I'd suggest you take a look at my recipe. I've been making it for many years with great success. My recipe seems to address all of the issues you mentioned in your original post. Edit: Also, if you're more interested in having your pie cut evenly, use pecan bits and pieces. If you're more interested in having the whole pie look gorgeous, use pecan halves, and turn them all over "pretty side up" after you pour in your filling and they float to the top.

Well, by god Plotz. I never would have thunk it. Same here, except I was making a living. Sort of. Dave, CBS bought out Leo in '65 or '66. My first new Tellie was in '66 and it was right after that happened. Now I play a Mexican Tellie. Don't know who owns the company now, but it's a good axe. Better than any of my old ones. Nina, maybe we could have a wailing group. Who plays drums? Steve, can you play lead and rhythm? We could swap off. Where's Nick #1? I seem to remember something about a Tellie. Okay, time to take it to OTC and get back to Babbo. Mario, what you got to say? I think all that's left is for y'all to pick a name..... Edit: How about the OTC Medicators...

I gotta tell ya, PBW, that looks absolutely wonderful.

Maggie - Darling - Not to state the obvious, but after every time I use some honey, I seal 'er up good and rinse the bottle quickly (using nothing but my hands and hot water) until all honey is removed from the jar. They're not sticky at all.

Our little 'love child.' Seriously, speaking of Tupelo Honey, anybody see the movie??? Ulee's Gold???

Here's mine: Southern Bourbon-Pecan Pie Put 1T of molasses and/or 2T of maple syrup into measuring cup Add dark Karo Syrup (or Blue Ribbon Cane) to make 1 Cup 1/2 C white sugar 1/2 C dark brown sugar 1/3 C melted butter 3 T bourbon (or 2 t vanilla if you don't like bourbon) 4 eggs, beaten until mixed but not frothy 1 1/2 C pecan pieces Combine syrups and sugars and mix well. Add butter and bourbon. Stir in eggs and combine well. In bottom of pie shell scatter pecan pieces. Pour pie filling over. Bake 350º for 35-45 minutes. Pie is done when center no longer ripples in middle when moved. Cool well before serving. This makes enough for a big pie (10"). If I haven't made a shell that large, I just pour the leftover filling into a smaller pan and bake one sans crust.

"desert island" cookbook. What a great phrase. Yes, I admit, if I knew I was going to be marooned, and could grab only one, that'd probably be it.

But sadly, believe he and Robert Duval have wrapped up their work and are heading out of town shortly (if they're not already gone).

Well, I started off with Joy of Cooking. Very basic. You can look up pretty-much anything and you can find it there, and it'll give you a good starting point. There are descriptions of ingredients as well as recipes and method instructions. Like if you're making something with mushrooms, there'll be plenty of recipes and then a section called "About Mushrooms." I don't think you can go wrong with that book. All-around info, easy to read, comprehensive. A lot of brides, and other first-time starting-out cooks began with Joy of Cooking. I'd say an entire generation of American families eat food prepared by someone who began their food careers with Joy of Cooking lying open on the kitchen counter.

Yes. I've made them with beef, pork, picadillo, and sweet ones with mincemeat. Actually, I think the thing is that as far as being a Hispanic/Latin Christmas treat - and ditto with cookies for that matter - when you are celebrating whatever it is you celebrate - you want to do that with something that seems delicious and festive. So, you pick whatever your culture prepares in the kitchen that fills that bill. I strongly doubt that anything about empanadas (or cookies for that matter) at Christmastime stems from a religious source or has any particular religious meaning. I think it's more that they taste good. And people have company coming over and want to offer them a treat, and cookies are a handy thing and good to have with drink. People also offer fudge and fruitcake and other things that have, I'm sure, no religious significance whatsoever. And so then, some creative Martha-Stewart-type thought - "I know - let's make these cookies in the shape of balls and bells and Christmas trees." Voila, a holiday tradition was born. I mean they're not "Christmas cookies," they're sugar cookies cut out and decorated into little holiday shapes. They're not blessed by the pope or something like communion wafers. I'm sure it's the same thing with the empanadas. When I've lived and visited in Central American countries, you often see various types and sizes of empanadas on Christmas holiday tables. But I think it's just because empanadas, especially sweet ones made with mincemeat, taste good. And when one is celebrating, and company is on the way, one looks around the kitchen and tries to make something good. But I don't know... I was just curious about the empanadas thing, and then when I saw this thread, wanted to ask. I'd hate for y'all to be upset with my dear girlfriend and her Hanukkah empanadas.

Well, I hate to throw in a wrench, but I believe that they are traditionally made in Mexico and other Latin American countries to celebrate... well.... Christmas.

But what are those empanadas stuffed with?! Well, not pork. Actually, I was told, but forgot... beef I believe. And there couldn't be any milk or cream or dairy products in the empanada dough I think. I did ask that and was told, but can't remember exactly. But even so, I can't imagine that empanadas are "traditional." So, if empanadas can be made kosher and in a manner to use for celebrating Hanukkah, I'd think cookies might. Edit: Perhaps I should add that I don't want to start an argument, but am curious. My curiosity had been answered, but now with the cookie thing, find those questions rising again.

I have a serious question for you all. As you know, I live in the Southwest, and have Jewish friends. Several of them celebrate Hanukkah with empanadas. I asked, "Is that traditional?" And was told that because empanadas are fried in oil, they "count." I cannot imagine that the ancient Jews were frying up empanadas. So would those of you who are upset about the cookies in the shape of dreidels have a hard time with this as well??

Thats Beavis (of Mike Judge's Beavis and Butthead) doing his Cornholio character. Oh. Well, that blows MY theory.

Lreda - LOVE your avatar. Who is that, exactly??

I've had a thought. How about this: "Happy whatever the hell your holiday is whenever the hell you have it."

You know, I could be totally and completely wrong about this, but I believe I know myself well enough to be certain that if I were visiting in Israel this time of year, and everywhere I went, people said to me, with smiles on their faces, "Happy Hanukkah!" or "Have a blessed and safe holiday!" or "Happy Holiday!" or other words to that effect, I would not snap at them, "Sorry, but my holiday hasn't started yet." It just seems to me that in this world with so much unkindness toward one another, it is best to accept the kindnesses that ARE offered in the spirit with which they are offered. Whether they are exactly "correct" or not. I would know that those people wishing me a Happy Hanukkah, or Ramadan, or whatever, are wishing me well, in the words and manner they know best. And I would try to take it in that spirit. And wish them well right back.

I'll totally buy that.

Not name-calling??? Oh.

I'd totally agree with that. "Handsome" used to be used to describe women more in previous years than you hear it today. Maureen O'Hara and Jane Russell and Barbara Stanwyck come to mind. Women with commanding presence and stature and dignity. Always noticed. A face with integrity and intelligence and confidence. And it usually seemed that these women were tall, even if in actuality they were not. My father says that about my mother. "I wish you could have seen her when she was young," he says wistfully. "She was more than just beautiful - she was handsome." Awbrig - it's a great compliment.

I just had a breakfast of sausage and fresh fruit... And warm buttermilk biscuits with butter and Tupelo Honey drizzled over and running down the sides. Got me to thinking.... Anyone else like honey? Do you have favorite varieties? Clover or wildflower or what? How do you use honey? In cooking? Over hot cereals? In "I hope you feel better soon, Sweetie" toddies?

At the risk of being chastised for adding my comments here on this very public forum, I'd like to say that this thread is an excellent example of why eliminating "Off Topic Chat" will do nothing to eliminate acrimony, unpleasantness and name calling on eGullet.