dockhl

Check out the captions on these photos......... http://bloggingtopchef.blogspot.com/

Wow. nice combo, maple, soy and hot sauce ! I'll have to try that one. Welcome to the world of blogging~looks like an interesting one

From thailandforvisitors.com: After visiting the temple, if you re-cross the canal using the footbridge at the north end of the temple, you'll find on the opposite side a gilded statue of a pig. The story is that the footbridge was built by one of the wives of King Rama V. For many years the bridge had no name, but since the lady was born in the year of the pig, the bridge became known by that name. The statue was erected later in her honor.

Thank you both. mhjoseph,have you had experience with this cooker?

I always put mine in tomato sauces. Yum.

I recently made a delicious dish of Saffron Rice with Sour Cherries and Pistachios, which I understand is a traditional Persian dish. I was unable to get the crunchy crust at the bottom (tah-dig) however. When I asked a Persian friend of mine, he said his wife has a Persian rice cooker that you can adjust to whatever degree of crust you want. YUM ! I've been following the RICE COOKER THREAD but they are only speaking of Japanese rice cookers. Does anyone have experience with the Persian kind, and can make recommendations? Thanks~ Kathy

I've made this with boneless skinless chicken breasts (which I hate) wrapped in bacon. Cook for 1 hour at least.........it is amazing ! I rinse the beef before.

I found it hard just to clear all the stuff I shouldn't eat out of the fridge, and not automatically make rice (etc) to go with dinner. An adjustment in thinking, is all. Last night's dinner: Broccoli, sauteed mushrooms, slices of tritip. Salad with roquefort.............. Breakfast: omelet with a little cheese and broccoli I'm sure not hungry. Had tuna salad with HB eggs, celery and tomato yesterday for lunch, and it really held me for the whole afternoon. A few nuts when I got home. No headache, sleeping very well. Hmmm. Might be something to this !

Elie~ Thanks! That helps a lot It looks fabulous.............

Thse all sounded good to me. can you tell me more about the onion carbonara? It just sounds so...oniony.

heidih~ I'm with you ! This weekend I should devote Saturday to making some really good stock, not just the broths that I have in my freezer (not that they wouldn't be a good starting point). I had spag squash and shirataki noodles last night with a tomato -basil sauce. Yummy but kinda odd with the shirataki. It'll take a little getting used to. Salad with Roquefort dressing. Scrambled eggs and bacon for breakfast. It is counterintuitive that eating this was can help you lose weight. I have a hard time wrapping my head around it, even tho I know it works. This morning, no headache and I feel full of energy........

Must be the time of the year~here I am again, starting eat low-carb. I just started this weekend and am feeling a little headachey. Is this normal or am I coming down with something? I've roasted cauliflower and made some Ultimate Meatballs, roasted a spaghetti squash and boiled some eggs. Bought lots of broccoli and green beans and some B/S chicken thighs? Some bacon. Some shirataki noodles. Am I forgetting anything? Oh, and made some of my Mom's fabulous Roquefort Cheese salad dressing. Lots of crunchy lettuces to go with, and fresh tomatoes.............

Nice Saxum pic , if I must say myself............I'm glad I got the barrels in the picture! And the dogs

I actually thought it was kinda fun! (I think I know that guy, except he lives in NJ...........) What a mess. How do these restaurants get picked? And who pays for the new kitchen? Ramsay?

I thought the same thing........"Kiss of death!"

Wow, Mary ! You remembered a lot Brad was a wonderful guide @ the abalone farm, and was happy to share every single little step of the process. Whew. It is definitely labor intensive ! Thanks for the update. Please feel free (everyone) to kick in your little bits !

You should have asked me sooner !

Durgin Park http://www.durgin-park.com/

I agree. It was so much fun to meet other eGulleteers, and the food and (!!!) wine were phenomenal. Here is a picture of the actual Rebel Rose, looking for Mom at the Abalone Farm Cayucos Abalone Farm BAGS of beautiful abalone shells The awe-inspiring view from Saxum Vineyards I seem to have lost several other photos.....I'll post them as I find them ~ Kathy

Keckler, the reviewer @ TWOP:

At this point I am getting much more enjoyment reading the Television Without Pity recaps than watching the show ! THIS WEEKS SMALL RECAPLET (more later in the week) LAST'S WEEKS FULL RECAP CJ lost my interest with his recent buddy betrayals and I'm not thinking he was much of a chef, Hung can cook and I loved the look on his face during last week's Froot Loop extravaganza. Casey and Sara, some good stuff but still BORING. Dale, OK but not superior. Brian, not. So what does that leave? Oh yeah...........NO ONE !

I get a newsletter from Get Trio and it mentioned this site today: "You for whom the Food Network's pristine production values seem a little too pat (yeah, we'd all like to turn up the heat on our Viking range), there's a new cooking channel in town. Started in May by one Joseph Leibovic, who got frustrated at the near-impossibility of finding recipe demos online, Imcooked.com is like the YouTube of food: a website where everyday Giadas and Marios can share their cooking and recipe videos, messy kitchens and all. Three playing now on Imcooked: F***ing Delicious! Real cooking is dirty -- in the four-letter way, that is. In what feels like MTV for foodies, two friends who run a dinner club booze it up in their Queens kitchen, shucking mussels to Led Zeppelin and comparing raw chicken to napalm. WATCH Man Makes Chicken With Pears We keep coming back to this random clip of Christopher Walken puttering around his kitchen, readying a roaster on an Eiffel Tower-type contraption. And we could listen to him say "pear caps" all day. WATCH Geek Eats! Bulgogi A guy who comes off like Alton Brown's scrawnier cousin takes you through a how-to for his take on bulgogi, the Korean ribeye dish. WATCH"

Me either but YUM !

How about Marlene's Short Ribs, with Port, Wine and Honey ? Perfect as the nights get cooler !

I MUST do this one ! One of my favorite restaurants in Las Vegas is RED SQUARE, where their tag line is "Join the Party!" next to a (duh) red square...........