dockhl

I wish

Wow, what a list ! The Moppin' Sauce is different from their BBQ sauce, so maybe it doesn't fall into one of these, but I'd guess (if I had to) more the East-North Carolina?

Batard~ The Moppin' sauce ingredients are: water, distilled vinegar, soybean oil, salt, sugar, spices, xanthan gum, lemon juice, propylene glycol alginate, garlic

Sounds yummy. Do you freeze them IN the ramekins?

I like the Stubb's Moppin' Sauce. Not at all sweet and a little spicy.

Laura~ That sounds great. Do you have a recipe? Pictures?

Radishes. Sweet butter, good salt. Interesting how most of these are vegetable/fruit. Surprising to me as carnivorous as eGulleteers tend to be.......

Good thought!

Wow.

Me, too ! And I've not made hot chili oil for years. Wonder why I stopped? I think i used chili flakes, salt, Szechuan peppers and poured sizzling hot oil over them.

Good job ! What maryMc said about ziplocks........... if you squeeze as much of the air out as possible , you can lay them flat in the freezer (to freezer) and then have very thin bags . Good for storage and thaw really quickly !

Years ago, I had some next door neighbors who were my best friends. We had dinner together at least once a week, and they generally liked my cooking so I felt free to try new things whenever I wanted. This was mideighties in San Clemente, not exactly a hotbed of cutting edge cuisine, but I had brought some recipes with me from Philadelphia. I wanted to make Thai Chicken Curry, a yummy dish from a long -gone restaurant, FROG. In SoCal, I hadn't yet established where to buy my usual supplies, so I bought a different Thai Chili paste than I had used in the past. I'd just started to fry the chili paste when my friends walked through the door and started coughing and choking. Apparently the chili content of the new paste was much higher than before and was sending toxic fumes throughout the house ! After airing out the house, I continued with dinner, finding the dish to be WAY hot (no surprise ) but thanks to lots of cold Singha beer, everyone enjoyed the food.

OMG. It is 9 AM and I want those ! Thanks for the instruction. K

All of these sound wonderful. I'm making Chile Verde with some tonight , as we speak...............

I think this is a very forgiving cut of meat. I've marinated and grilled until barely medium (yummy) and also cooked them long and slow, also yummy. I've found them to be flavorful and tender either way. I think that middle ground of just -overcooked would make them tough but on either side.....

LOL mizducky ! Ever notice how these foodblogs have the effect (sometimes) of catapulting you back into the past? I remember when I was in Philly in O school having a neighborhood little white guinea rat dog that we called Demented Samuel. Not his name, just to us I wanna know ( having just moved into a new house and moved everything in my kitchen at least twice, as I figured out where it REALLY belonged) since you planned your kitchen with such exactitude does it let you move in once and truly find that everything is in its right place? *heaven*

A WEALTH OF INFO right here. What apart of the Caribbean are you in? I spent time in Haiti in the late 70's. Fabulous experience !

For Central Coasters~ Scolari's in Paso Robles carries Smart Chickens, only organic as far as I can see. I don't know of any other store (in North County anyway) that carries them. One for dinner tonight. (I also have Harris Ranch beef form Scolari's simmering for tomorrow's beef vegetable soup )

Last night's dinner was a delicious Swordfish Impanata And, for you Bruce, eternal cukes ! (with pink Himalayan salt) This had an intoxicating aroma out of the oven while cooling due to the orange in the pastry. It was fantastic, and reheated beautifully for breakfast

When Harry met Sally, diner scene "I'll have what she's having!" Estelle Reiner (Rob Reiner's mom)

Kevin~ those sound awesome. I got three kinds of salt for Xmas, too I LOVE the smoked one on a steak done in the cast iron pan with olive oil and pepper. Nothing else. In fact, a good substitute for the summergrilled flavor. I got a fine pink Himalayan, and a fluffy powdered white French one. I think I'll try that on radishes ! I have a coarser pink Hawaiian from Trader Joe's and it is SO salty I can barely use it. I also like the smoked one on fried eggs Can't wait to see other suggestions.

Long ago Abra made this comment about starting a "Recipes from the Dinner Thread" thread but it doesn't seem to have happened. I'm making the Swordfish Impanata for dinner tonight with a recipe from Chufi (I think) by way of Pontormo, or maybe the Italian Food threads............ Any interest in a dinner recipe thread? ETA: Dr J, BTW, I need the recipe for those beautiful "Red pepper stuffed Gnocchi topped with a ground veal and sausage sauce"

miles717~ thank you so much for all that good information ! I'm in a private home with high ceilings and a poorly located battery operated detector. Sounds like I should relocate it around the corner to the laundry room or something. Prolly a better option than ripping the damned thing out, huh ?

HOT???? Wow, thats interesting. I thought the chocolate came thru a lot more than the cherry. I seem to remember my grandpa making some treat with the diet chocolate soda and something else? I can't remember what the something else was though. ← coffee and cream

Would that it were that easy. High ceilings+short cook=ladder in the hallway to remove battery............. If I pull out the battery, on my demise, please don't point the insurance companies at this thread !