dockhl

Has anyone used this? Sounds too good to be true, but has gotten a lot of good press: Here is an article on the release of its new smaller size: Smaller Size available Spring 2008

For dinner tonight, I made something that I'll need to keep in mind for next St. Paddy's Day; it was a very green dinner! I liked the Flourless Cheese Souffle so much that I made last month that I thought I'd give it a spring twist, so tonight's was an asparagus crab souffle with a teeny bit of Parmesan. Easy peasy---I wish the Top Chef guys had known this recipe 'cause it seems foolproof. I pulled it out of the oven when it looked dark enough, took of the cap and realized that it was a tad soft for me (I don't like it runny, just soft) so I kept the top off (chef's treat for me and the pups) and popped the rest back in the oven for another 10 minutes. The little darlin' continued to rise ! I LOVE this recipe............. The texture was great. I had been a bit concerned that the ingredients were too heavy for a good rise, but no. No pix 'cause it ;looked just like the last one, only greener (I could Photoshop the cheese souffle, I guess ) and I served it with cukes in vinegrette. Green.

I saw these on Amazon and was fascinated ! I love new fruits and veggies, and if they are totally cool looking, all the better Look here: Mouse Melons I am dying to know what they taste like.

mukki!!! I was just reading about Mexican Sour Gherkins (also called Mouse Melons) ! Have you grown/eaten them before? I NEED some, I think !

Everything looks so good. Ann_T the texture of the halibut is perfect ! making my mouth water Bruce any chance of getting the recipe for the red clam sauce in RecipeGullet? Last night I made a saute of baby artichokes, tomatoes, garbanzo beans with preserved lemon and black olives, over Trader Joe's Brown Rice Medley. This is the only brown rice I can stomach, described as "A blend of long-grain brown rice, black barley and daikon radish seeds." Love it! (No pix, sorry)

No kidding. If it had been "How many times do you want to slap the F*** S*** out of them and shake them till their teeth rattle"................. Frankly, I wouldn't make it in to work tomorrow. I'm glad that isn't the game

So, I'm watching and playing along with the TCDG (Top Chef Drinking Game) and realize at the commercial break...........I've run out of wine !!

Ugh. HUGE bites and chewing with her mouth open. I had to look away

At the dinner last weekend that I referenced above, there was kangaroo sate as an appetizer. Although they weren't quite as hot as I would have liked, they were very tender and tasty, with a spicy peanut sauce. Yum.

Ditto !

I guess I'm gonna have to watch it again but I thought they had decided (wisely) that the mushrooms shouldn't be served . Then the judges came over and they gave them some, rather than standing by their decision. Stupid. ESPECIALLY when the OTHER thing that everyone gets sent home for is serving something that should have not been served.....right?

Speaking of multicolored produce, I was searching Amazon (specifically HIRT'S GARDENS) for purple broccoli (prompted by another thread) and saw some of the coolest, goofiest looking things ever ! I just want to buy them ALL. Has anyone ever bought anything from Hirt's?

I just had a great game dinner at Villa Creek in Paso Robles; it was hosted by Four Vines winery for Zinfest. BEASTS AND BARRELS MENU HERE It was AWESOME ! I especially liked the wild boar sausage with Guinness reduction and the short ribs. Antelope underwhelmed me..........

Check out WORDPRESS for a start.............

Well, let's reference Post #1: I am not meaning to have you hoist on your own petard (how often do you get to use THAT expression ??) but what DID you ask us for? Do you want to know, or are you intending to angle toward the powers-that-be at Breville and what they want? Ask here and yyou will hear the truth. Report what you want. If you want us to tell you what we think Breville might like to hear.............. don't ask.

You are so right. I LOVELOVELOVE Harbor Freight and haven't been around one in three years. I have a trip to San Diego coming up in April so, maybe.... *crossing fingers* (There is so much shopping I want to do, and the point IS to attend the convention ) It does, sometimes, get windy here but it is not a major component of the weather.

We coordinate a group order from Chileplants.com every year. With friends, co-workers, and family members involved, the minimum order is not a problem. A friend from Trinidad usually orders Tobago Seasoning and Trinidad Perfume. I prefer chiles with a shorter time to maturity, but length of growing season shouldn't be a problem in your area. Thanks for the reminder - I need to start putting our chile and tomato list together. ← Bruce~ good idea. The description of the Carribean peppers sounded wonderful~you've had them?

Yes! In fact, inspired by another thread, I am ordering the Trinidad Perfume and Tobago Somethingorother peppers from CHILEPLANTS.COM You know, you can only order in lots of 12, and they have eggplants and tomatoes, too..............

andie~ thanks so much for the thoughtful reply. These are the sorts of things I need to know ! That Belgian style espalier if a knockout !

I am working with a landscape architect to specifically make sure I don't mess it up ! I've not lived here during most of the year so I'm not sure but the LA seems to have a handle on it ! I am a big fan of raised beds, too, so that is the plan. I may grow my tomatoes in freestanding planters rather than the raised beds. andi~ those pics are awesome. Thanks. Do the plants that you reference here do OK in the shade because it is so hot? We get 95'-100' pretty routinely during the summer, so maybe this shade won't be a bad thing. Here is a plant list I gave to the LA of things I love. I know they might not all be practical or possible but just to give her an idea......... FRUITS meyer lemon blood orange strawberries figs pomegranates kaffir lime lemongrass HERBS rosemary thyme parsley basil dill oregano cilantro mint (spearmint, lime mint) sage VEGETABLES tomatoes green beans cucumbers peppers Scarlet Runner Beans TREES bay laurel olive white birch

Wow, That sounds like a lot! Pix? I love the concept of the greenhouse.

As a filling for cherry tomatoes....you may need to thin it with a little cream first.

Trishiad~ I love the results of gardening but not the process so I'm with you ! I love to cook and entertain and hate buying grocery store herbs, etc. I've always grown my own herbs and tomatoes but not gotten into much more. (Grew some lemon cukes to show my then-little daughter that food comes from plants...) Can you post pics? Kathy

highchef~ which wine country? which restaurant? Sounds like the kind of landscaping that I am looking for (in OUR wine country!) I should post my plant list...............very Meditterranean.

I have always been a fan of the concept of edible landscaping, and have lugged around a (long out of print) copy of Rosalind Creasy's Cooking from the Garden. What a concept it was in the '80's. Seems like people were really just beginning to think of sustainable agriculture and eating local (you should see the picture of Alice Waters......so young! as were we all..... ). Anyway, I've never been in the right place to make it work but have recently bought a house with a rectangular side yard that I've ripped the grass out of. A blank slate. West facing, and somewhat shaded by Valley Oaks. I'll put in raised beds since our soil is crappy. Sunset Climate Zone 14 (I think) with hot dry summers, and cold winters (20's). I have some thoughts, and a favorite plant list but would love to talk to someone who has actually done this. I'm thinking expanded kitchen garden..........