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Thank you ! Kathy (who doesn't know what a meth lab smells like but will improvise...........)

Steve~ welcome. Maybe we DO need to hear how you make your caramel sauce (nuoc mau)?

I second this ! Last night I did a 5 lb prime rib, dry aged for 5 days and frozen. Took 3 1/2 hours and was crusty brown, uniformly pink.............

somewhere here I found the suggestion to cut the tendons on your drumsticks before cooking. What a difference! I used to hate the little buggers and now they are one of my favorite tender little morsels.

OK, for New Year's I am going to try to cook another rib roast. This one is 5 lbs, and was dry aged for 5 days before being frozen. Luckily it doesn't matter too much how accurately I can predict when it will be done but it'd sure be nice to have SOME idea. Since my 3 1/2 pounder took 3 hours, I am thinking this will take 3 1/2-4 ? I wonder if the aging will affect it?

this year..........new boyfriend *blush* so.............. early........... gravlax and tomato burgundy soup .......champagne significantly later........ prime rib mashed potatoes Brussels sprouts with browned butter and hazelnuts Chateau Margene 2004 Cabernet Sauvignon (Don't want him to be uncomfortably full............. )

Acck. My ex-husband used to do this to me. he thought he was a great cook, and would make me an omelet with no salt in a dry frying pan............healthy, he would say, in a a sanctimonious tone................bleh. One more reason for ex...............

I was puzzled by this for a couple of reasons. For starts, hadn't any of them ever SEEN that book before? They all looked so surprised. Geez. And then, it appeared (to me) that many of them thought their job was to duplicate the recipe, not make ther own take on it. Can you imagine if that had been the end result (if they'd not thrown in the soup thing) ?? Tom would have gone through the ROOF !!!

Beautiful pictorial, Lonnj, and gorgeous looking food! Welcome, we look forward to more lovely posts Kathy

OK, here is where I got mine NETRITION I've only used it a couple times and may need to get the book on cooking with it 'cause it IS different. However, I have liked it for breading chicken and shrimp. I've not made a sweet with it yet, but most of the recipes I find for it ARE for sweets. For example: http://www.tropicaltraditions.com/organic_coconut_flour.htm It has a light but unmistakable coconut fragrance and taste (which I love!) Not at all sweet. It is low carb and gluten free so I'd like to learn much more about working with it. Kathy

Might also use coconut flour...........

OK, let's keep looking; now I am intrigued! I wish I had tasted some........... (don't like anise, need to find a substitute.......) Thanks for the quick trial, guys !

Trader Joe's has prepared refrigerated pizza dough...............

Do you think the anise liqueur is essential? I'll get some if I need to but I hate it....... Kathy

Thanks, Rob ! I look forward to the results. Are they a little sweet? K

No but they sound pretty easy and LOOK delicious! Jump in and tell me how close they are to what you are looking for......

How does this look? http://www.wildyeastblog.com/2007/10/10/olive-oil-wafers/

Big Dan~ You throw the cooked pasta in, right?Or does it cook in the rice cooker? Sounds so easy !

Don't have the recipe but the reference is here http://forums.egullet.org/index.php?showto...ndpost&p=611232 Post it when you get it?

Pam~ I've only done boneless tritips, about 2 1/2-3 lbs in the past. this was AMAZING, tho. I'd love to have some guidance on how to predict how long it will take. K

OMG, this was the best yet ! 2 rib roast, 3.36 lbs., frozen solid. Rinsed, seasoned and seared, plunked in a 325' oven uncovered at 5:20. Checked 1 hour later, the core was still frozen. Checked again at 7:45, the center measured 127'. Kept it in for a few more minutes, took out and rested until 8:05. 134'.................perfectly pink, incredibly tender, juicy but not much spilling out. Oh man.................... So this one took almost three hours, for some reason, but SO worth it!

how about: Sophia's Layered Salad Fresh Spinach broken into pieces salt, pepper, sugar 1/2 # crumbled fried bacon (optional-not!) 4 to 6 chopped hard boiled eggs chopped lettuce Thawed uncooked peas sliced sweet onion mayonaisse-Hellman's of course Coat top with mayonaisse like frosting. Top with either cherry tomatoes or strips of cheese Refrigerate for several hours

I have a rib roast in the freezer that I need to use. 3 1/3 lbs, bone in. I'm thinking of doing this with it today, maybe searing the outside in a pan before popping in a 325' oven, for.........2 hrs? Any thoughts?

Very cool ! Let us know how your wine turns out. What fun ! Quite a range of styles there; what did you like best? BTW, how was the La Quinta? kathy

Apparently it made an impression !