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Posts posted by dockhl

  1. I found my old recipe.....probably should be updated for modern times (raw egg whites, no ice cream maker) but it has good bones :wink:

    Pina Colada Frozen Yogurt

    This recipe contains uncooked egg whites. the mixture could be processed in an ice cream maker without the egg white addition but will be harder.


      • 1 envelope gelatin
      • 1/4 cup water
      • 1 can (8 1/2 oz) crushed pineapple with juice
      • 1 can (8 3/4 oz) cream of coconut
      • 1 lg container (16 oz) plain yogurt
      • 2 Tbs. rum
      • 2 egg whites
      • 3 Tbs. sugar


      1. Heat water in microwave for 1 1/2 minutes on high; sprinkle gelatin over, stir to dissolve.
      2. Blend pineapple, coconut cream, yogurt and rum in blender until smooth. Add gelatin to blender mixture, blend briefly.
      3. Pour into 9X9 pan. Freeze until partially frozen, stirring occasionally. (2-3 hours)
      4. Beat egg whites until soft peaks form, incorporate sugar.
      5. Spoon partially frozen yogurt mixture into a bowl; beat until smooth. Fold in egg whites. Freeze again until softly frozen (1-2 hours).

  2. I just had duck egg Benedict (well, not exactly) ...........eggs poached a la Maggiethecat (perfect!), beautiful tomatoes from Paso Robles' Peacock Farms, crisp bacon and hollandaise. Wow, awesome ! I noticed that the whites were a little firmer than hens' eggs and more translucent. Delicious.

  3. Andi~thanks for the link to the old thread. I saw that I DID make some spiced oranges with great success in 2005 (!) If I remember correctly, they were wonderful with vegetables, in risotto, chicken, pork............... :laugh: Pretty good stuff. I made it just like I made the lemons.....

  4. Used to be able to get the Chicken Supreme........no more. It was pretty good. And, didn't they have a burger on rye with grilled onions once upon a time? Good stuff that you don't find in any other fast food place. That what I like best about JITB.........

  5. I love Girard's dressings, know that mine will NEVER taste as good. I pour off 2/3 of the oil , tho, and saute mushrooms, etc in it. I don't think the dressing suffers at all (apparently I am not a fan of high oil:vinegar ratio salad dressings!)and I like having the oil for saute.Also like the fact that they are SO low carb !

  6. Nice hearing how you vary your's.


      I have made variations of the potatoes where you just press or squash them. What I really like about the potato masher in the Crash Hot Potato version is that it gives you lots of peaks and valleys. All the more crispies. I do not care if some of them fall apart. To me they are all about the crispy texture.

      It does seem like there are a lot of us who are potato addicts, and can admit it freely and openly. "Hi, I'm a potatoaholic..."

    I made cioppino on Monday night with crab, scallops, shrimp, halibut, swordfish and calimari, made these potatoes to go with/in. SO good, but in this application next time I'd peel them. They were a little unwieldy.

    I've recently been into halibut, which is a change since I'm not a big fish fan in general.  So when I saw halibut cheeks (out of the ocean the night before) on the opening day of the farmer's market, I grabbed them.  I also bought some local aged fontina (dry enough to grate like parm) and chard, local potatoes, etc, and made seared fontina crusted halibut with sauteed chard and horseradish mashed potatoes with a ridiculous amount of cream and butter.  And it was fish, so totally healthy...anyways I felt virtuous, most everything was organic and grown or harvested within 100 miles.  Not the most complicated dish I've ever made, but definitely one of the best of the year.

    Healthy ! :wink::raz: I like the way you think! This sounds delicious........

  7. Seriously. triple low biorhythms or Mercury retrogarde.............take your pick!

    I think it happens most when you've got WAY too many other things on your mind.

    (I'm a firm believer in the fact that the mind only has so much room and when it is too full of 'stuff', something else has to go. Like sleep, or cooking skills...........) So, make some room and they'll come back ! :raz:

    (Made a Thai Chicken Curry -- Frog, Philadelphia recipe--once for friends that I'd made many many times before. Used a new curry paste and had everyone choking and coughing as they inhaled the burning toxic fumes as I stir fried it............) :wacko:

  8. I was "following" Jamie Oliver until the last update. Good grief. Please don't ask - if you need to check it out for yourself, feel free to do so. Love his cookbooks, love his food, but sometimes...is it grade 6 all over again?

    :raz: I just removed Jamie earlier today. Yawn.

  9. I've eaten at Eugene twice since the new menu has been installed. I'm a fan, with qualifications.

    The first visit, I was one of a party of eight. With willing companions on firsts and seconds, we got to sample a lot of stuff:

    • the oyster gratin (excellent; Hopkins has a way with oysters -- one of my top ten dishes ever is his Kumamotos with pickled ginger, which are still on the menu);
    • salmon with bok choy, shiitakes and game jus (real salmon flavor matched well with the sauce);
    • peas, crawfish, cream, green tomato (a revelation);
    • asparagus, bearnaise, lobster reduction (sounds like a ton of work for eight bucks, and worth every penny);
    • egg, peanuts, bacon, shallot (reminding me to work with peanuts more at home);
    • sweetbreads, egg, bottarga, arugula pesto (good, but not as good as the sweetbreads anywhere Richard Blais is cooking);
    • foie gras, strawberries, black pepper, balsamic (again, good, but Repast remains my go-to for foie).

    In all, five out of seven dishes were close to, if not members of, best in class. The other two were really good. That's an average most restaurants can only hope for, so that's not what comprises my qualification.

    I've also been to Eugene's Friday Flight, an inspired concept that I don't find compelling in its reality. It's three small plates: two savory and one sweet, paired with cocktails, which are often the creation (or the result of research by) of Nick Hearin, Chef Hopkins' bar manager. The cocktails are great, the plates likewise, and the matches are really intriguing (Nick has matched single dishes for me before). The problem is with the weight of the dishes. Two small plates and a small dessert means either you add a course from the main menu, or you scarf the dessert and leave hungry -- and course-disoriented.

    Dave, you didn't have a single thing I had. Funny, good menu.

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