dockhl

And it is WHERE ?

Bruce~ how funny. I made this 2 nights ago, threw in a good tomato and it was perfect ! Hit the spot

the eGullet search engine strikes again ! (I did, too......only turned up your post, but I remembered starting a topic myself) I still think it is very interesting; the Thanksgiving challenge was fascinating. In NYC don't you have access to some good farmer's markets? I'm still trying to figure out who has local poulty and wheat. (I've found beef and pork and eggs.) K

Peter~ I think we all found that it isn't easy. We have a topic HERE (several merged :Living on the 100 Mile Diet) and I was looking to have someone join me in it last summer here in Central Coastal CA. Also, phlawless had a blog last summer where she tried it in North Carolina. I'd still like to try it ! Good luck~ Kathy

Was that the Summer Salad Sante?

I freeze my stock lying flat in 1 cup portions in a ziplock. You can stack them nicely in the freezer and they defrost really quickly in cool water.

Lilija~ That was a really good summary. Mang~ One thing you may not know since you are new is that there is a ton of information in the eGullet Culinary Institute Specifically, here is the course on Stocks and Sauces that has more info than you can imagine ! Enjoy the read, and welcome . Kathy

Yum ! Makes me want some lobster......

Lemon, garlic, cumin.........food of the Gods ! I love that combination. Good suggestion. I'll just leave out the carrots

Gustaf Anders One of my old favorites. So sad to see it gone This salad sounds great. Copied ! Thanks.

The mixed herb salad sounds perfect. Why the heck, when I searched for "parsley", didn't that thread come up?

I really like parsley a lot but have never made a Parsley Salad. I googled one from Alton Brown, and there are lots for taboulleh but I was looking for something that someone can recommend personally. (No luck searching "Parsley Salad" or even "Parsley" on eGullet) I think Daniel had shown one in the Dinner thread once. (BTW, where IS Daniel?) Any ideas?

Mem? or men, in general. ( I know, just liked the symetry (sp) of it all. (hey, I'm the one looking for a spell check here, and have been for a while) ← You think maybe "Mark E. Morse" ? Would be nice to have spellcheck...........

FistFullaRoux~ Congrats on what souds to be a wonderful house. Good luck with all your renovations/remodeling. (BTW, hope your wife is well, I think of you/her often ) Anyway, I just wanted to say how much I love the fact that no matter what we are doing (cooking or remodeling or relocating or finding a new job or looking for a new place to eat ...) there is so much amazing info here and so many people who generously share their experiences. <sappy> I LOVE this place.</sappy> Best~ Kathy

Well. To reference upthread, I am not a sweets lover and I LIKE the idea of celery Jello.........as long as it isn't sweet ! ACK. Strange cookbooks. Well, not too strange but Martinis and whipped cream;: The new carbo-cal way to lose weight and stay slim 1966 I think this is one of the earliest entries into the Lo-Carb diet arena. You can get one on Amazon for ......... $0.65. Kathy (who paid a whopping $1.50 for hers ....I've been HAD ! )

Rancho_Gordo ((MEMBER PROFILE) is our Steve Sando, Bean Purveyor Extraordinaire, keeper of all bean secrets and generous in sharing both knowlege and beans......... See Post #61 (in this thread) and the RANCHO GORDO WEBSITE

Did that help?

My daughter goes to Cal Poly SLO (graduating in june ! where IS the "happy dance" icon?) and I got our monthly update newsletter with a note about one of their profs doing research on this mite. Link to article about the research.

Been there. OK, appetizer. How about Oysters and Pearls from the French Laundry ?

Creme fraiche? Or Mexican crema?

I'm hoping you'll write about your experiences with it once you've had some results. It's been on my wish list for about 6 months, but I'd love to hear more before jumping in. ← There's a whole Aerogarden topic right here. Me, I grow herbs outside in the summer, and I'm rather partial to giving them a pulse in the food processor with a tiny bit of oil. Roll them into a log in plastic wrap, and freeze. Give that log a whack on the edge of the counter when you want a hunk, and bingo! I've even successfully preserved Thai basil (notoriously unstable unless ofresh) successfully. ← That is a great idea. Last year Trader Joe's was selling a HUGE basil plant for (?) $2.99....more than you could use before it got cold. I would have loved to have some oof that in January when it was 11' !

This is the $250 Neiman marcus cookie recipe (available all over the net) which has oatmeal. I like it a lot but use choclate chunks rather than chips and sometimes add dried cherries. Pecans might also be nice (BTW, Neiman Marcus has offered up their recipe HERE which is not the same ! ) (Recipe may be halved.): 2 cups butter 2 tsp. soda 5 cups blended oatmeal** 2 cups brown sugar 1 8 oz. Hershey Bar (grated) 2 tsp. baking powder 2 tsp. vanilla 4 cups flour 2 cups sugar 24 oz. chocolate chips 1 tsp. salt 4 eggs 3 cups chopped nuts (your choice) ** measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Sounds good. Sometimes I LIKE MSG. Of course, I also LOVED phen/fen ! K

I've used the Gardner's supply tomato cages and love them. What I like most is that they are collapsible to store in the garage! (And very study. Also stackable if you have a biggun) Also the self-watering planters for when you are away. K

This may be more reading than you want to do, but the EGCI has three sauce classes here: Non-Stock based sauces Cream Sauces Stock Based Sauces and currently in the forums is a thread on Pan Sauces All worth taking a look! Good luck