Genny

You're classroom is great! Especially if you looooovvvveeee orange That brings back my eye tick, damn! High school memories... ugh, flinching again I have to agree 100% on the Costco dogs. I don't get them often but oy, they are soooo good! And so cheap! And I have to agree on the Mall*Mart too. We just refuse to shop there. I'm happy to pay more elsewhere. Guesses on dinner: Is the next class Tapas favorites? I would think there would be olives in that. Hmmm....

Malawry: This is going to be a super blog! Congrats on your business and the business of growing your family! For the mash potatoes (we love them!) for garlic mash I just toss some peeled cloves of garlic into with the potatoes to boil, the flavor is fresh and not too pungeant. How about twice baked potatoes? That is a form of mash . For Thanksgiving I had extra guests and didn't have enough potatoes or yams so I boiled the potatoes and steamed the yams and mashed them together...they were incredible with a bit of milk, butter & nutmeg. Also, we had a "martini bar" with the mashed potatoes served in martini glasses (get it?) with various toppings available: cheese, scallions, bacon, sr cream, fried onions, etc. Do you have any catering gigs this week? (Now I have to catch up on your previous blogs!)

Ummm, I didn't realize it was PMS...until this morning (groan!) Last night I made frosting. I just needed that sugary, buttery goodness. And put it on the banana muffins my DH made for breakfast (packaged mix). Made vanilla, took 1/3 out and made chocolate from the rest. OY. I had a spoon of frosting with breakfast too What can I say, sometimes a girl just needs some buttercream.

I'm going to call my mom right now and apologize for all the heck I gave her for picking up smoking again and again. I had no idea. Thank you so much for bringing such realness to this subject. You are so very brave to do this on such a public forum. Be kind to yourselves and know that whatever the outcome, no one will love you or respect you any less. Marlen: beautiful oven!!! Snowangel: what a cute boy! I just love the tales of the packed freezer and clearing out of god-knows-how-that-got-in-there! I'm often surprised by the accumulation of sauces, condiments, spices, etc.

To all our heros attempting the great eG smoke-out: Is it getting any easier? For the blue cheese stuffed wings: where do you split and stuff??? Those look so good I can hardly stand it! (Oh, and Marlen? Curse you for showing those donuts I can't remember the last time I had a donut...)

Lovely, just beautiful. So clean! Was the photo tour available just for the asking?

Lesseee, how do I start this???? Tonight I found out that two of the members of my cooking club, um, well, they can't really cook. How the hell does that happen? It was themed "Mexican Night" hosted at the home of the gal that said she liked to cook "Mexican" food. Well, it is true that she makes her own red sauce (from actual chilis) and that was OK. But she made these horrendous cheese enchiladas that were like rocks/glue. Eh??? The other gal made the rice. I have no f**g idea how she did it, or what the hell was in it. It was like orange porridge. No tomatoes, no onion, I think there were green chilis and chili powder. Oh, and cumin. Lots and lots of cumin. No one ate it. So for the next meeting I think we are going to choose the recipes and assign them. If they can't cook from those successfully, we'll have to consider cooking lessons or finding another group. I was really hoping this group was one that we could all learn from each other. Sigh.

Diva, repeat after me: "I am my own Valentine, I am my own Valentine" and then buy yourself something pretty to remind you how much better off you are with someone who couldn't appreciate your fabulousness. And make sure to include a great bottle of wine and some chocolate and maybe you'll get lucky with yourself

How the *hell* does that take 2 hours?????

Good morning all! I am so proud to be a member of such a supportive group! EGullet has heart, and we can cook it too! Marlene, I think eggs whipped into the cream will give you a custard, not a cake. You'd need flour for that Hmmm, broccoli cheese cake??? Thanks Marlene! My braised beef shanks based on your Port, Wine, & Honey turned out *beautiful* last night! Thanks so much for an incredible recipe. It came out kind of tangy-sweet and super rich. My husband made drop biscuts to go along with these: BEFORE AFTER This is a definite do-over in our book.

One day, years ago, I called my husband repeatedly from work starting at 10AM because my day was just sucking that much. When I got home, I pulled into the garage and there was a sign on the door leading into the house that said BEER --->, I walked in and on the stairs (multi-level house) there was another sign that said BEER --->. So, no dummy me, I followed the signs. Through the dining room where there was another sign on the floor that said BEER---> I get to the kitchen and on the refrigerator there was a sign that said TEQUILIA --->. I opened the fridge and he had a shot waiting on ice for me next to a six pack of beer. What a guy. I have absolutley no recollection of what the meal that night was though

If you're looking for spicy and something to do with your hands you should try Tinga. You can adjust the level of heat by increasing or decreasing the amount of chipotle (the real heat is in the sauce in the can, a little dab will do ya!) Just put the brisket on the night before or in the morning. The only real sticker to this recipe to make it ^perfect^ is to use Mexican chorizo if you can find it. Farmer Johns works fine but it is lacking a little something. The veggies are the onions and the tomatoes unless you want to garnish with some avocado, which is a delicious addition. (Oh, the "hands" part comes with shredding the brisket.) I'll post pix tonight for the braised beef shanks. They are almost done but I'm running out to work out shortly and will finish the sauce when I get back.

So sorry the bad days abound. My annual review is tomorrow and I'm always incredibly anxious and angry before hand (my boss and I don't always get along and my reviews are always contentious - because she's a stupid beyotch) writing my pre-review for her to rip and tell me I'm nothing special. So yesterday I cooked up some sugar and dropped some pecans into it and then added chocolate chips... salty, sweet and did the job. What do I really want??? Doritos (original) and Cold Stone ice-cream. I was good last night. I didn't get the Cold Stone, I just drank 1/2 bottle of wine We'll have to see what kind of mood I'm in after the meeting tomorrow. I'll be back here to vent if need be.

Marlene, your braised short ribs looks so *damn* good that I decided that is what is for dinner tonight. Its in the oven now, except the store didn't have short ribs. They had beef shank @ $2.79/lb-which I found intriguing since I've only had veal shank before- and they looked wonderful so that is what I'm braising. I took some pix and will post them if you want. Smells good! Buck up baby! You CAN do it!!!!! Every craving gives you the opportunity to make a choice. Choose to be smoke free!

Don't mind me, I'm just piling into the Cheering Section here. Good luck to all bloggers and add-ons. Its the Great eG Smoke-out! My mom has been smoke free for 5-6 months now (I can't *tell you* how many attempts she's made over the years!) and is doing super well. I'm the only one in my family that never took up the habit...I always had other things I wanted to spend my money on! Can you PM me the yummy Bittman chicken recipe? I have chicken breasts out for tonight and asparagus too so I think that sounds perfect for tonight!

That's what I was thinking too. I haven't a clue what to do with it, though... ← Put that mighty fine deep fryer to work with the taro root. Taro chips are delish. Slice paper thin on a mandoline and fry away. The ones I've had are from the Terra Chips brand and are super crunchy. They also dye some of them red ( I think with beets) and they are pretty but don't taste different than the plain ones.

OMFG Fress, I have TEARS streaming down my face! I agree, you are likely funnier in the narrative than as a cubicle neighbor. OK, here's one. I've not always been the refined lady that I am today. As a wee scamp I was the runt of the litter and often challenged my brother to eating contests, etc. One gloriously hot summer day my mom made a fruit salad using half of the watermelon as the basket to hold the fruit. She used the baller so that eveything was round and pretty. Then she gave the other half of the watermelon with all the scraps in it to me and my brother. We were outside sitting in the garage eating the deliciously drippy fruit. He seemed to not be paying too much attention so I started snarfing the best pieces for myself, you know, the lovely core pieces that are firm and sweet and don't have any seeds. Well, I must have been in a frenzy of singular enjoyment because I had my mouth completely full of the juicy prime pieces of fruit (shoved full no less) when I looked up to find my brother just staring at me like I was from Mars. I came out of my reverie and realized that I was caught red-handed. You see, here's where the problem is. I'm a nervous laugher. I used to get in so much trouble for grinning while I was in trouble. Coudn't help it. So now, here I am, mouth smacked full of delicious juicy watermelon and I'm in trouble. I tried so hard not to laugh, I really did! But in the moment, I just couldn't hold it in. I spewed watermelon and juice all over my brother, down my chin and boy what a mess to clean up!

I'm thinking this looks like taro root. Just a guess. And you KNOW Applebee's has to qualify it's definition of "delicious" otherwise they could get sued for false advertizing.

jgm: new word for you: way + anal = waynal. This is the tem we use for my father in law who is fond of spreadsheets and scheduled fun. Embrace it for it is you. Nope, I have no hang-ups about having to make 100% of the ingrediants. JAM?!? Fugetaboudit. I'll take the stuff from the pros. OK, granted it is likely the most expensive or organic type, but I'm still not making it myself. I do let my husband in the kitchen. He's been cooking far longer than I have and is a mean griller but we sometimes do have conflict when I try to "help" him cook (I study cooking method, etc. he just cooks) but I don't get so defensive when he asks me questions about my cooking. My downfall: I hate it when someone wants to hug me or whatever while I've got a knife in my hand or I'm in the middle of getting the final preps done (making the pan sauce, carving the meat, etc.) At Thanksgiving it was all I could do to not scream for everyone to leave me alone for the final frantic moments of prep. Oh, and puh-leez don't think you are getting a damn hug while I'm up to my elbows in the turkey's ass rubbing butter under the skin or stuffing the cavity

Oh Darcie, the leafblower and greasy cat hair! Thats the kind of help we can do without! (Mine just cleaned out the fridge...the right way....it doesn't happen often so I'll take it!) What is your wing sauce???? We love wings but generally get them at Hooters (yes, you read right...HOOTERS). And that beer looked faaaaabbbbbuuuulous! Thanks so much for blogging this week! I really feel like I got to know you some. Your baking prowess is extreme and I'm just a little bit jealous

My husband and I sometimes "hunt" for dinner. Meaning, we will just get in the car and go searching for a new restaurant to eat dinner. Sometimes they are winners, and sometimes not so much. I'm happy to report that on our most recent outing (Saturday night) we found a winner! Unfortunately I didn't have my camera with me. dual is a restaurant on the corner of Power and Ray (yep, way down there!) that opened in September. They feature locally grown and organic products on their menu striving to provide the freshest and highest quality local products including grain-fed beef, goat cheese and produce. The setting is sleek and urban, black and white, marble and contemporary art. Certainly not something one would expect in this rural neighborhood. They feature an open kitchen and we were lucky enough to sit at the bar at the end of the kitchen, chatting with the cooks. The food was very good. For appys we had Crab Cakes (2) with citrus slaw featuring napa cabage ($9). They were a bit small but quite tasty. We watched the cooks make a lovely tuna carpaccio with yellow bell peppers (1/4" dice), avocado, slivered red onion topped with (I think) kiwi couli and grapefruit segments. This was the appy special and it was delicious. Dinner was Grilled Tri-Tip steak ($19) with horseradish potatoes, caramelized onions and a demi. The meat was cooked perfectly and the potatoes were amazing. (I don't love horseradish so these were a real revelation). I had the Seared Duck Breast ($18)(Maple Leaf Farms) with sweet pea risotto and marsala sauce. Also cooked to a perfect medium rare. The risotto was rice and peas, I was hoping for a pea puree in it instead but it was OK. A little sticky and overcooked but risotto is hard as hell to manage so I'll forgive that one. The thing I find about Maple Leaf Farms is that their duck seems to have been bread to remove any gamey or real ducky flavor from it. It was delicious, just not "ducky" . Desserts were quite yummy as well (all $6). DH had the Flourless Chocolate Cake with vanilla bean gelato (they feature Berto's) with soft whipped cream and a quenelle of bittersweet chocolate ganache. What I liked about this was that it was not very sweet at all, and not too bitter. The balance was perfect and the overall impression I got from my one bite was that it was somewhat dry like a good wine. As good as his was, mine was better! I had a pear tart with vanilla gelato and cinnamon caramel sauce. Oh my! I was tapping my toes and humming through the whole thing. And I don't usually order fruit for dessert (other than berries). Overall, a great experience. We'll definitely go back. This is a nice restaurant without prices that will break the bank! They plan on opening a second location in Ocotillo or Ahwatuke in the fall. Here is their web link:dual Contemporary American Cuisine

Ooooh poor thing. You've come to the right place to find plenty of commiserators. You may want to pop onto the PMS thread for inspiration. The doctor here orders you to "maggies and bean food" Margaritas heavy on the tequila with beans and rice and chips with some salsa. Its good for the soul and nothing but carbs. Of course, ice cream and chocolate may be needed if you have a sweet tooth. Buck up, it'll get better. Call in sick tomorrow and tell your boss to take a leap! Something I've done more often than I care to admit is I write horrible bitchy scathing letters on the computer and then delete them. Venting is goooood. You'll let us know if tomorrow gets better? (danielle- you GO girl! sorry to hear about the break-up tho )

Chianti- I've long been a fan of your posts (especially desserts!) and am thrilled to see you are at the CIA and sharing your experiences and adventures with us here. Thank you so much. I personally am in the category of one who wishes to go to culinary school just for my own enjoyment, not necessarily for a job in the industry. I doubt I'd go to the CIA for it though, seems a bit overkill for my uses...but who knows! Maybe, if I dream real hard.... I'm sure you've read Ruhlman's Making of a Chef, how do your experiences compare so far? I imagine that his accounting was so detailed in some aspects that there could be a bit of surrealism or deja vu? I love your explanation about design before flavors. It does make sense to have that as a tool in your pocket to use in building flavors rather than an application learned after exploring the flavors. Very interesting. You are a natural leader and quite outspoken (its a good thing) so I'm sure you will do well and be a stand-out among your peers. If I recall correctly, you are in your early 20's, is that correct? You just have seemed to have so much experience in relation to your actual chronological age is my rememberance. Good luck and I look forward to more reports and pictures! Warmest Regards, Genny

Darcie, your energy makes me envious! All that baking! Does your husband cook meals or participate in KP duty to help out? One of the things about getting crazy in the kitchen is that I'm the one to clean too so I try to make sure I don't wear myself out on the cooking alone .

I hope you like it Ben, you'll have to let me know. It really is my "go to" book whenever I'm researching methods or cooking temps or just looking for inspiration.