Rebecca263

Which one has better soup? That's my vote.

We're gonna' miss your blog in a big way, MizDucky! Thanks for taking us with you on your adventures this week, and enjoy your new home!

My dream is actually a bit more involved. I'd like my favorite boyfriend and my mom to go marketing together and then come home and MAKE lunch with me. #1 boy has been waiting around for over 20 years, but, sadly, we met just after Mommy's passing. Still, he's the best of the bunch, and he and Mommy would have been great close buddies, especially in the kitchen.

Sliced apples smudged with miso.

We adore Basmati brown rice that we buy in #10 bags at Indian markets. Kiddle is in charge of cooking brown rice. She measures the water into a pot, brings it to a boil, then adds the brown rice and covers, turning the heat to it's lowest reading on whatever stove we are using. 30 minutes in, she turns off the heat. About 10 minutes later, the rice is ready. We never check it, we can't afford the counter space for a rice maker, and the rice always comes out wonderful. Nutty and earthy.We refrigerate lots of times and scoop it out as wanted. Kiddle is amazing!

Shabbat Shalom! we're having: Challah! Steamed string beans atop- A stew made from chicken legs, barley, brown rice, carrots, lentils and onions with Asian seasonings, Pineapple and fresh ginger cookies. Everyone, be well, and have peace.

Lorna, I don't know HOW you eat everything that you eat. I know that I'd like to, but I can't imagine doing it!

3 ounces the darkest rum you can find, wherever you are 2 Tablespoons raw sugar 3 Tablespoons fresh lime juice Mix it all up in a glass,(no shaker) add ice, stir, drink, ask for a spoon to get at the sugar on the bottom of the glass, wait a few minutes, repeat. Excellent at boring art functions. Even more excellent at fascinating ones. For a variation: 3 ounces of that dark rum 2 Tablespoons of that raw sugar 4 ounces of whole milk Same treatment, same effect.

I have never had pork belly as such. I can't wait to see what you decide to do with it! I vote for crispy, just because I like crispy fatty things, yum! And, yes, folks, I live in the tiny Town of English. It's the only place I could find a 2 bedroom rental, decent school zone, SOMETHING to walk to, SOMEWHAT in my price range(living on savings, still, ulp), SOMEHOW near my suburban sister's town of Marlboro($$$$$). There are lots of horse farms, places where George Washington slept, orchards and Dixie flags . I am singular here, of course. Come visit me, and we'll visit the horses together, and go junking. Now you all know why I roadtrip (Philadelphia ) so often! MizDucky, wake up, I miss you!

Crispy crispy.... is there any way to BBQ the little tummy?

OOh, OnigiriFB, that has eggs in it, right? It looks amazing!

Does anyone know who makes a decent beef rib? Kiddle is in the mood and I don't want to BBQ in this weather.

That sounds delicious!

Hey, not ALL East Coast cities are walking cities, Mademoiselle Canard. I've moved to Englishtown in NJ this past year, and I MISS South Beach SO MUCH! The only thing I can do here without my car is eat mediocre ice cream, semi decent Asian, or go through the local junk shop. Now that's not so bad compared to the rest of this area, I know, but back home I could go months without driving if I wanted to! Does your new neighborhood have any walking distance areas of intrigue?

Every single one of those grains is excellent in a salad. Millet, I have to admit, not my favorite thing, it gets kind of mushy. In my home we eat a LOT of steel cut oats. They have a chewier texture than rolled oats. Rolled oats are for cookies! We throw steel cut oats into pilafs, soups, and salads. I've also made a side dish of them, using the oats just like rice. Kiddle likes them with milk and honey, too. I will eat them any way you serve it. We also eat brown rice for breakfast a lot. We make it and eat it just like it's oatmeal. Yum.

I've got my grease paints out, what color is 'unconvinced' represented by, anyway? Gee, maybe you should "Face the Fear", like I did awhile back! Take one for the team! Actually, it is true, the result of adding fruits to batters is a denser and moister mouthfeel, i.e. fudgey in chocolate recipes. You do lose the mouth coating of a high butterfat content, but that isn't the appeal for me, in a brownie. For me it's all about a fudgey texture and a crackled top, and a very dense chocolate taste. I haven't been using Baker's lately, though. It's been Fazer chocolate lately, I've received a gift of the stuff from a nice Swedish boy. A bit too sweet for my taste, so into the recipes it goes! edited by me to repair the crackles!

I have been intrigued by this item too, but I'm so offended by the fluff and smoke in the claims the company makes that I can't bring myself to buy it. A goodly portion of coffee flavor is in the aroma, which breaks down and dissipates after heating, so how can this 'concentrate' be good for days? Besides, the statements "so pure and particle free" are ridiculous, and the bit about French presses not making espresso or lattes has no bearing on this item at all. The Aeropress also does NOT make those items. Only an espresso machine can make espresso. And only espresso can make a latte. Why even mention French presses? Smoke and mirrors, I say, and as a descendant of some grand masters of smoke and mirrors, I'm particularly sensitive to the presence of such. For me, it percolates down to this: if the product actually is terrific, why write so much nonsense into the claims? What I conclude is that this is another kind of press, it makes a richer cup than a drip machine, but it is no miracle worker, and the company is run by folks who actually don't know coffee as more than your average consumers. Now, if they'd hire an expert and a decent copywriter, maybe I'd bite. PS: I see that Mr.O has also stated the obvious, "...And it's true that you can't make espresso with a French press but you also can't make it with anything other than a real espresso machine..." so, I'm just seconding that!

Honestly, I don't have television anymore, but this show sounds so funny! I just might figure out the timing when it's announced and force my sister to sit through it with me. I saw that Rachel Ray on television a few times and I just CAN NOT imagine her as an Iron Chef contender! I mean it, how will this be possible? She's cheerful and easygoing, but really, what can she bring to the table in order to compete with a serious chef? Besides, I don't see Batalli as the type to be so comfortable with her fluffy attitude towards everything. THAT will be funny to see. At least she'll have time on her side, I mean, heck she'll have an entire hour! I just hope that the secret ingredient isn't offal, myself. Heh.

Yup, I like my brownies fudgey as opposed to, um, buttery.

Oh, dear, Megan, we've both dated the SAME MAN! No, on second thought, judging by your age and my predeliction for older dates, I dated that man's FATHER! The third date, when he poured ketchup on his ENTIRE meal at the Left Bank, before taking nary a whiff... it was over. Slurping his soda (no water or wine for him!) with a straw, to the bottom, well, that was just an accessory to the crime. Years later, I still remember the ooky feeling I got, watching him and thinking about what he did to his breakfasts, and how could I ever face that first thing in the morning? Or, rather, second? Of course, my real deal breaker was the man who spent the entire beginning of the meal calling the waiter "Hey" and berating his every move, while simultaneously letting it be known that he is a BIG spender... I let him spend on ordering, and I excused myself and caught a taxi home. I just said "Excuse me, dear.", walked by the waiter on the way out and said "So sorry, sir, I'm afraid you'll be sharing dinner with Mr.X without me." and got into a taxi outside. Mr.X telephoned me that night, and left messages of varying apology, but I never returned the calls, and he faded away. Still, every time I see his name somewhere, I feel so sorry for his wives and acquaintances!

Hi guys! So glad that you picked Philadelphia over NJ. We figured out how to drive to Philly last month and we've been there 4 times since. #1 boy seems to have his professional self set on Yale, but we're lobbying for Philly, if we have to stay up North! Great city!!!!!

My favorite duck! Oh, my, you fabulous MizDucky, I'm seriously crushing on your funniness and now I get to have an entire week of you? Bliss! So glad that you got a new camera, too. I can't wait to see lots of your take on San Diego. California is so exotic! Oh, and regarding Tightwad Gourmand, can I join that club?

Pepsi? Oh, well, I do believe I heard mention of a fresh limeade to go with my orders of fries?

http://forums.egullet.org/index.php?showtopic=81308&hl= I just read this very sad post from Carolyn Tillie about our dear Winesonoma's passing. Here's to Bruce, may he be eating a fine meal accompanied by fine wines, in the company of the great foodies in heaven. Or... may he be reincarnated into a family of loving, wine friendly foodies.

Thank you, for sharing not just your cassoulet, but your entire week with us. Happy Birthday. BTW- what goes on for Mary's birthday? Another cassoulet? I'm wondering if SHE makes some amazing dish and you cover the cake and dessert end. That fruit terrine is beautiful.