Genny

Lior, I'm fascinated! I never even considered making my own marzipan. What process & recipe did you use. What other nuts are considered choice candidates for this? I'm guessing a lower fat nut since higher fat ones tend to become butters. Thanks! Genny

Oooooh, forshadowing! I love it!! I can't wait to see what happened along our mighty adventurer's trail. Doc, did you catch the name of the cooking vessel for the fish dish? What materials there? The photo has it looking quite thick to my eyes. Your photography is amazing!

Doc, I always clamour to read your trip reports. This one is amazing, just as Mexico was. Thank you so much for letting us experience vicariously that which we may never do otherwise. It appears you are traveling alone here. Is there a reason for that? Also, have you noted any observations about travelers going with family, friends or alone and if there are more men or women traveling alone? Why did you select this group to travel with? What were your goals for this trip? Thanks so much, I look forward to seeing the rest of your report! Genny

I'm actually excited about a knife skills book! I think I do "ok" for a home practitioner, but I have room for improvement. My husband does all the knife maintanence with the electric sharpener. I'm ordering this tonight and it will be fun for us to share this book! Us for the knife selection, me for the use & him for the maintanence. Looks like a fabulous reference. Looks like you are to knives that Alton Brown is to cooking! (And the cat in the box is precious! High praise indeed for a cat to select your book as deserving it's attention ) Good Luck and Great Success to you in the release! Genny

Chufi, try this Chowhound Flagstaff Eats for Flagstaff recommendations... I haven't been up there yet. If you wanted to swing into Prescott, its a really cute "old west" kind of historic town (north of Phoenix on your way to Flagstaff), then I can tell you the food at Murphey's was pretty good. Standard steak/seafood place but its a beer house too.

Chufi, I hate to break it to you... you will actually qualify as a bonafide tourist on this trip so you may as well take advantage of the status and see the Grand Canyon. If hights don't make you too crazy, I hear the sky walk is amazing. (ps, I've lived in Phoenix for 5 years and haven't gotten to the GC yet! Bergerka keeps threatening to make me go though on one of her trips out here!)

Is this for the main meal or snax? If you're grilling... Jalepeno Poppers are easy to assemble and bake on the grill Gilled Pineapple...omg so simple and delicious! Fruit and/or Veggie kabobs (you could have an entire kabob night! oh, and that would go with the hummus too)

Chufi! How wonderful that you'll be passing through our town! If you happen to be a fan of the Iron Chef America show and consider that it showcases some of the best culinary talent in the country, you may want to consider: Phoenix/Scottsdale: Mark Tarbell of Tarbell's (Phoenix) Battle Apple against Cat Cora Lee Hilson of T Cooks (Phoenix) Battle Ham against Cat Cora Beau McMillan of Sanctuary at Camelback (Scottsdale) Battle Kobe Beef against Bobby Flay (won!) And in Santa Fe, NM: Martin Rios of Inn of the Anasazi (Santa Fe) Battle Tomato against Bobby Flay Have a great time!

Aha! That is exactly what I was hoping for! How long does it take to braise something like short ribs, a roast, or veal shanks?

I've started a new job and am in commuting hell now, so I'm thinking a pressure cooker will help me to still get a nice dinner on the table in a reasonable amount of time. I need some help researching and selecting a model. Which one do you have? Do you use it? What do I need to consider when buying and using it? Do you have any favorite recipes to share? Thanks! Genny

Here in AZ they had an episode on yesterday of Lidia's Kitchen and Sara was the guest except that Lidia was visiting her on stage at a live show. Perhaps they are developing a live show for her on PBS? She really is quite fun on the fly!

Can I just say this blog has me running to the computer this morning like a kid on Christmas morn! Coffee in hand, slippers on chilled toes, I sit hunched over my desk poking a hand out to move the curser waiting for the house to warm up. Melange de madams, what - pray tell- do you plan on doing with the lovely hen? And its gizzards? The photo of the gizzards is amazing, you can SEE how fresh they are! Do you all eat the gizzards and liver? Will those be prepared separately?(I'll eat it all except for the liver, DH gets that all to himself!) And have you decided if the head will be included in the eating? Hugs, Genny (gosh, now I have *another* reason to get myself across the pond!)

What a treat!! I'm so glad that I couldn't sleep and tuned into eG tonight. You two are so much fun it tickles Beppo looks like a boy version of my Ali! They have the same "M" on the forehead. Does he take donations? Ali's favorite is chicken. I'm looking forward to the rest of the week! Mmmm, trotters look fabulous so far!

Thanks so much Kerry! I've been soaking 3 1/2 pounds of dried cranberries in Grand Marnier for a week and I am baking tonight for a cake exchange on Sunday. I needed to test the recipe for myself to make sure everything was good enough to give away since I'm only doing the cranberry and orange flavors in this. Have a great night! Genny

Has anyone tried Kerry Beal's recipe posted on Recipe Gullet: Phil's White Fruitcake? I don't see that sugar is listed in the ingredients but it is mentioned in the instructions. Thanks! Genny

Has anyone tried Kerry Beal's recipe posted on Recipe Gullet: Phil's White Fruitcake? I don't see that sugar is listed in the ingredients but it is mentioned in the instructions. Thanks! Genny

Make a cake? I've always loved the thought of the "mille crepe cake" and you can make larger crepes stove top and cut the rounds from that for a smaller version. Here are a couple examples: http://www.marthastewart.com/recipe/darkes...late-crepe-cake http://www.mackenzieltd.com/mackenzie/Item...Cake_MCC25.html http://tartelette.blogspot.com/2007/04/dar...crepe-cake.html eta: it could be fun to make these look like actual cupcakes if you wanted.

We had a great time in Vegas! It had been about 8 years since my husband and I took a vacation alone without meeting or visiting family or friends. It was so great to just hang out together! From what I could tell, everything was open on Thanksgiving Day. All the fine restaurants, all the regular restaurants. We were chatting with a few service staff (wait staff, hotel staff and spa staff) and they confirmed that Vegas never closes. The only thing you'll need to concern yourself with is if you want a traditional Christmas dinner or just a great meal. It appeared to be a designated restraunt in each hotel/casino had a traditional holiday menu. Places we enjoyed: Boa in Cesar's Forum Shops was a-mazing. Kettle chips, foie gras, steaks & their strawberry/basalmic/black pepper martini were real stand outs. Nero's in Cesar's: we sat at the bar and enjoyed French Onion Soup (a bit on the beefy side if you like it that way) and bone marrow - perfect! Great desserts too! Vosges Haut Chocolate is in the forum shops as well, try the curry! Shibuya in the MGM has some excellent teppan cuisine, we went for the Japanese Waygu and were not disappointed. The catch of the day was sea bass and it was etherial. Skip the fried rice and just get steamed though. Miso soup was not to our liking either and we tried both the lobster and mushroom. Next to the Burger Bar is The Chocolate Swan, get the eclairs! WOW! Places that did not live up to expectations: Ugh, I hate to say it but the Burger Bar just didn't do it for me. The burgers were good but my husband makes them just as well with the ground American Kobe we get from our local butcher. The $60 burger with foie and truffles was actually a bit of a let down. I tasted the foie and truffles separate from the burger after a few bites and decided they were VERY sub-par. Seriously some of the worst foie I've ever had. Sorry! And waiting 45 minutes for it didn't thrill me. Japonaise in the Mirage has gotten some great press but we found our dishes very salty and just all together balanced wrong. We got a few small plates and then went and found dessert elsewhere to get rid of the taste!! Good luck on your Christmas trip!

Russell, thanks for the report! It looks like you had an amazing trip. Good thing you saved on the travel and hotel because the food looked so decadent!

Its open. I just got back yesterday. I didn't go in but it was doing a brisk business! Interestingly, everything else was open on Thanksgiving Day but it was closed.

Years and years ago we were there for Christmas and I think we had dinner at the top of the Stratosphere. I recall the food being good (not Michelin tho) but the view is amazing! We've just booked a last minute trip there for Thanksgiving...time to run away!! There are some great suggestions here for "plan ahead" so I'll try those.

I was just at Penzys yesterday on Hayden and they've got quite a selection of chiles, you may want to call there and see if they have this item.

I was at the dentist office on Monday and had an hour-long process. I get a little squirly strapped in the dentist chair for any length of time. Boy "zen" is the word for it! I started chopping onions and carrots, pealing and chopping potatoes and making an amazing braised shank menu --all in my head. I came up with a great 4 course meal that I just have to make now. I got through the whole hour without freaking out This gives a whole new twist to cooking for therapy!

I am absolutely *drooling* over your oven!!

Ya'll are such an inspiration!! I've already planned on putting together cookie tins for friends with Triple Ginger Cookies, biscotti of some sort, and perhaps some homemade chocolates. My mint marshmallows are a favorite with the kids, my DH calls them Altoid marshmallows since they are curiously strong...perfect in hot chocolate! I'll likely try some of the amazing marshallow flavors on the marshmallow thread. For my nearest and dearest non-cooks I think I will put together a frozen Mexican gift bag with vacuume sealed portions of refried beans and tinga and maybe some tamales that a girl I know gets for me. Perhaps I'll finally learn to make decent flour tortillas, those freeze beautifully if done right. Keep the ideas coming!!! I'll be checking in regularly, the holidays are creaping up FAST!