dockhl

Ditto....guilty as charged to all of the above.

Interesting. I wonder what that branch of medicine would be called since oenologist is taken ?

I love lima beans. What all do you have in that delicious looking dish ? Bacon? Cream? YUM !

I am really excited ! I lurk on this thread but have never contributed to it. No promises this time, either, but I hope to learn a lot Perfect timing....it is supposed to be 100' here today (Tomorrow it is cooling down, 99' )

And then if you don't put it down for them (on principle) and your dogfood gets to the cashier......they look at you and say , incredulously, "Is this yours?" Well, who the *^(^ else's might it be????? (Happened to me tonight.....)

Congratulations ! Sounds like it went just fine. Did your brother like it? Was everyone suitably impressed?

ARRRGGHH~~ Little old ladies who wait until the entire order is rung up to dig through their purse to look for their checkbook, pen and finally start writing it out. Did you not know that you were at the grocery store? Cashiers (anywhere) who put your paper money in your hand and then your change. What is up with that? Doesn't it make more sense to give you your change first?

Katie~ very interesting thread ! Delicious looking food and mouthwatering drinks. I remember asking on the forum about anyone's take on the Modern Spirit Vodkas when they first came out. I then forgot about them, and have never tasted any ! (Of course, we just got a BevMo two weeks ago ) Tell me about your impressions of them, please? Thanks~ Kathy

So what? I think it is FUNNY ! (I'm so glad I don't live there anymore....those places that need these menus....)

Trader Joe's has a pretty good fresh pizza dough (used to have cornmeal but no longer ) for those nights that you aren't prepared (in the fridge section, can be refrigerated at home) . They also have an artichoke bruschetta (??) that I've seen them use as a pizza topping that is DAMNED good for a spur -of-the-moment meal ! Looks like a good inaugural griling, inspired even. K

Does anyone know where I could find a picture of the finished dish? I haven't seen the movie and probably won't be able to for a while but I'd love to see Remy's Ratatouille !

I can never get enough tuna tartare/poke when I have extra. I've never made it from frozen but with judicious thawing, I guess it would be fine. ETA: or Lomi-Lomi Salmon, or gravlax......or Spicy Salmon and Noodle Soup....... OR Michel Richard's Fabulous Asparagus Salmon I could go on forever....

Alan~ There is a recipe from Tra Vigne that calls for brining short ribs (RECIPE) that is terrific but I think the brining is more for flavor that moisture. Kathy

Daniel~ the salt is ESSENTIAL, don't you think?

I love butter, too, but it is totally different for me than olive oil. I am not a oo/balsamic dipper, but I like dukka. With butter, just give me good bread ! Steve~ I never saw that thread but think it is well worth reviving. I like dukka as a crust on grilled salmon..... Do try it. It is very personalizeable (??? )...uhhh, you can make it however you like it !

I don't like stuff in the olive oil itself, but I like some good bread , good olive oil and some DUKKA along with drinks ! Outside, preferably...........

Trying to figure out the logic of Top Chef is a good way to go nuts, IMO. Consistency is not their strong point. If I had to explain the difference between this and the diabetic camp challenge, I'd say that kids with diabetes are going to react to any one meal with too much sugar and they are all on a particular diet. The Elks Club members are not attending a cholesterol-lowering camp or anything. I don't know what they were told but they may not have even been guaranteed of having low-cholesterol foods. I did think it was kind of silly to suggest that low-cholesterol = healthy, which they seemed to do. (What about fat, sodium, fiber or the lack thereof, etc. etc.?) In reality I think it was just another flaming tire for the contestants to jump through. ← Well, not to mention that they all pretty much thought that cholesterol=fat. Period. No thought to "good " fats. The concept wasn't bad but they had no idea how to execute it.

WOW! eek, good luck.....how do you feel? Kathy

I think the one in Jan'08 will be in San Diego ! Whoo hoo ! I am SO there.............. Love to hear more, please !

Oh God. I am SO sorry....

When my sister was in college in Boston many years ago, she used to make us a coffee gelatin with vanilla custard sauce that was terrific! I think the custard sauce was a powdered mix. These are great ideas!

How about this? Looks yummy and prolly would taste fine at room temp! Glazed Banana and Bacon Bites Recipe

Welcome, Jessica ! This should be fun I LOVE your dental floss dispenser and your fig s/p shakers. I'd love to come visit Blog on ! Kathy

My friend John M. tells a story of his childhood. John had a bit of a lisp as a kid, and when he'd go to his friend Alan's house where they had a lovely Baby Grand, he'd ask Alan's Mom, "May I please play the piano?" Her response was, inevitably, "Why, John, of COURSE you can have a banana!" (She thought he was such a polite little boy )

Hmm. Good question ! I thought I saw a reference to it in one of Ah Leung's tutorials. He'd be a good person to ask.