Rebecca263

You are really showing us a good time! Thank you! Well, you are not much for sweets. More for me, then! I LOVE egg tarts. LOVE them so much, I could marry a boy who would bake them for me. But, I have trouble telling if they will be good just by looking at them, and sometimes I get some with a chewy pastry and a much too sweet, rubbery custard. YUCK. One reason that I enjoy Chinese sweets and baked goods is that they are not so sweet. A newspaper grill is a wonderful thing! This is a site that sells them, but I usually get mine on ebaY, they make great gifts. It is a small collapsible steel grill, usually cylindrical, but sometimes rectangular, with holes in rows, across the sides, and a steel grill top with a handle, for the food. First, you sandwich your food between the 2 sides of the grill top. Then, you stuff this grill with crumpled newspaper, and a minute after lighting the paper, you cook your food on the top of the grill. Everything cooks very quickly, because it such a high heat. You can add wood chips to the newspaper, too. I sometimes add some apple wood, but usually we just toss in the paper and cook. A couple of weekends ago, my daughter and her boyfriend cooked chicken sausages on ours, outdoors in the freezing New Jersey night! They were out and in of the house in a span of ten minutes, and the sausages were completely cooked, and the grill was completely clean when they were done, too! It is so nice, the newspaper leaves only the finest ash, and it falls right out of the grill with no trouble. You only have to wash the handled part, that contacts the food. edited by, well, yes, my excuse for such poor writing is the painkillers, I amsure! jejeje!

Well, firstly, I am at present in the tiniest of kitchens, so there is nowhere for anything to run away to. But, secondly, and a more important fact, I'm a fuzzy thinker, and being completely organized confuses me! I just, in fact, sold my Tupperware off, most of which was my mother's from a Tupperware party she gave in 1974! We've gotten enough take out containers lately to offset the need for the cute and immortal Tupperware. Tupperware lasts forever, but takeout stuff is free. edited, heck, I'm Algernon lately.

OhMyHoly, Marlene, your highly oganized pantry is giving me heart failure. I don't know if I would enjoy it, or if it would scare me off of cooking completely. Seriously, Marlene, it looks UNREAL. You must be divine, or an extraterrestrial.

Megan, you had some cucumber! Thank you for taking us with you this week. Thanks for eating so much for us! You're always the best of guides; following you around is such fun! Have a great trip, and be well.

OhMyHolySoy, FRESH soy milk! I haven't had that in over 20 years! Thank you for blogging for us on this most festive week! Will we be having delicious pastries with you, as well? I hope so, I am missing my New Year's cake. And those myriad sweets that my friend's great grandmother would make, too... Ah, Leung! Thank you! And, by the way, what do you mean, no refrigerator and pantry shots? There ought'a be a LAW!!! PS: If you really want a treat, get yourself a newspaper grill for those sweet potato chips. It gives a fantastic flavor. edited because, well, I'm on a lot of painkillers, jejeje!

In our home we use many cruciferous vegetables for the stock,including cabbage, cauliflower, kale and chard, and we never have had a bitter stock. We NEVER use seeds, though, even in tomatoes. We always scrub potatoes and other root vegetables before peeling them, too. Dirt makes bitter stock, even though it tastes sweet when you're a toddler! Also, we throw the onion skins in, and at least one whole carrot, chopped finely, into almost stock that we make. It's an old wives' tale in that we believe in, those items make for a sweeter stock. Don't you love scrappy stock??? We do too!

I am observing every New Year that I can. I need a new year, badly. And, it is the year of the boar! Now, where are the more intuned eGulleters to tell us who this might be?

You guys, seriously, you're killing me with all of these decisions on eGullet, flats or drums, cake or pie, crust or center... I will just eat whatever you leave me. Knock really loudly, and give me some time to get to the door, though, mmkay?

How about those tiny dried crabs wih the salty sweet soy sauce coating? I have no idea which Asian culinary genius makes them, or how to get them, but I sometimes dream of those little crunchy creatures of cuteness and savory goodness.

Good grief, you mean that if I eat at some places I might someday have to choose? Gack, I can't. It goes back to my childhood, when I always had to eat the broken cookies and such. I just felt sorry for them. I also rotated my stuffed animal collection every day, one to the left. To be fair, you know. Ack, I'm sicker than the doctors know. I admit it. That said, I really like the tips of the wings. Shh, don't tell them. Darn! Now I'll have to eat every part for weeks, just to play fair.

Gee, guys! Almost EVERYTHING mentioned here is wonderful on toast to me. I tried to make toast dope once, but it hurt a lot to zest the fruit, and Kiddle can't zest well, so-I suppose we're not zesty here? I like to make a salad/spread of mashed garbanzo beans mixed with roughly chopped onions and tomatoes, dressed with lemon juice, olive oil, salt, basil and cumin. I prefer my toast dark, and I adore spreading this stuff on it, and then biting in! It's really extra wonderful if you immediately top it all with a lightly fried egg, and you prick the yolk to run all into the spread beneath. Delicious, really. Actually, I like anything on toast. I'm easy. Edited because: It being a bad Valentine's day for me, it seems that I am having Freudian issues with the word prick.

Wow! You did an amazing job. Your mom must have been so happy that you went to such efforts for her, really! Oh, and you shoul get yourself over to the dinner thread, and post. Your cooking AND plating skills are terrific.

Does anyone remember The Round Table? The meal began with a large tureen of soup for the table. So, of course, I loved it.

I will eat almost any blue cheese, but I can devour this is my kind of Blue! Sol Danablu is just easier on my stomach than most other blue cheeses. Maybe it's because I've got so many sensitivities from my particular cancer (CTCL). Yeah, that's me, blue cheese intolerant. This stuff is only about 16 dollars a pound, which I don't think is outrageous, until I buy 4 100 gram packs and eat them in one day.

Yum marrow. Thanks for eating it for us. I read the bit about Hoboken, so, I'm trying to figure that part of the city out for a few minutes, I figure that Ho= Houston Street, I'm not getting anything on Bo or Ken, so I dogpile it. Um, well, my daughter is laughing as hard as can be, it's in NEW JERSEY! Oh, and Megan, are we hitting any farmer's markets? Is there one in your neighborhood?

Has anyone mentioned the Orange Bowl? They were in a lot of SouthFlorida malls and had funny posters on the walls, with phony histories of twisted soft serve cones and pizza. The soft serve was better than a soda, I can't say what the pizza was like.

I will be wearing my Ugg knockoffs(sold my pink Pumas and bought 2 pair of the warm boot things) all week in your honor, blog on!

Season brand, packed in olive oil, for me! My mother used to get some really great sardines from Italy when I was a child. They were bigger than the sardines I find in tins these days. You got to use a key to open the lid. I adored them. What is it about a tinned sardine that begs to be wedded to a slice of onion? My daughter prefers canned tuna. Feh. More for me!

Do you see a theme here? Basically, I think that alcoholic additives are key wen dealing with cake scraps!

Aside from anything else, they taste different, REALLY.

Rumballs, rolled in buttercream to accent the frosting?

I'm sorry that this blog is coming to an end! At least another of our favorites is blogging next, to lessen the sting of the end of daily soup and bread. I could write for hours about what's gone on in my mind while I've read this blog, pfui! I'm verbose enough, so I'm keeping it to one paragraph. I thank you all for sharing this week wih us.

To be honest, I'm not thrilling to the idea of the one of everything soup, but the curry does make it sound delicious. Maybe if I didn't have to use cream. Cream makes ME want to hork! Thanks for taking one for the team, and the kids love it, who knew? Oh, and that bread ROCKS.

I'm sayin'!

OK, what kind of hint is that? Our next blogger has coffee in cafes, reads Jeffrey Steingarten and adores a decent cake. THAT sure narrows it down for me. No wonder I rarely guess!