dockhl

Hot and Sour Soup

are you sticking them in the oven still frozen? or thawed first? ← Frozen. So simple and yummy !

I have a recipe for Short Ribs braised in Porter Ale with Maple-Rosemary Glaze that is awesome. (Thought I got it from Recipe Gullet but I can't find it) Anyway, the glaze is: 3 tbsp. maple syrup 2 rosemary sprigs 1 tbsp. prepared horseradish Where you infuse the syrup with the rosemary and mix in the horseradish. It is so good you want to eat the glaze with a spoon ! (ummmmm.......actually, I do ) so why not wasabi? I think most of those combinations are pretty good.

I think he certainly comes off as a bit of a jerk but, geez, don't you feel sorry for the guy, being ragged on and insulted on national televison? And he is just a kid........

Bouchon's Pig Trotters with Mache and Sauce Gribiche

Perfect.

Susan~ ditto. In fact, I've picked it up MANY times and started reading through it exclaiming, "Yes! Good! Maybe I'll start here!" only to put it back down for many more months. What is it about this book? Once upon a time I'd had a discussion with some othe members about cooking our way through it, but it never came to fruition. Any interest?

au contraire , my snacking friend ! I think I'd explode...... (but one of my favorite snacks, not really grazing, are salt 'n vinegar chips between salami ) K

I was wondering about that...

In my extremely poor undergraduate years, I had no $$$ for meat so when my dad and my brother both got deer one hunting trip (my Mom HATES venison) it sustained me thru the winter. I ate lots of spaghetti, chops with onion/mushroom/ green pepper, steaks (kinda the same way) and pot roasts with potatoes (I could afford potatoes) . I still like venison, believe it or not (o! The resiliance of youth...... ) K

I've used Eurekas but I'll bet Meyers would be lovely. I put up a jar of oranges yesterday with a cinnamon stick, coriander, black pepper, and a bay leaf........(I think that is all !). I can't wait ! Oh, and I stuck a lime in there, too.....

Well. Ummm. Thank you for not posting pics. I think........... gilding the lily? Kinda ?

aaakkkkkkkkkkkhhhhhhhhhhhhhh...............

I've made Preserved Lemons in the past (yum) but just got a bunch of delicious, juicy oranges from a friend's tree.................. Has anyone out there preserve4d oranges in the same way? I love the thought of spicy (cardamom, cumin, cinnamon, peppercorns, bay) and salty with the naturaul sweetness of the orange. Any suggestions?

BryanZ~ Sounds like a good start. Isn't it just delightful to sit with it in your hands, trying to decide what direction to take next? I love this book.......... K

When do we get a new episode? [Nikita Khrushchev, pounding table with shoe]We will BURY you![/Nikita Khrushchev, pounding table with shoe] Ummmmmmm........I am probably dating myself with that reference, huh?

Don't we still have too many left? Elia Cliff Michael Sam Betty Marcel I think maybe they are showing last season?

Did a 6 lb choice roast, dry aged for 5 days in the fridge, let sit for 5 hours (cold house) pre-cooking. Presalted on day 3. Seared in a cast iron pan w/ beef fat (gorgeous) and plopped on a rack in a 200' oven for 3 hours. Thought that would be enough, but still read 115' (maybe) so I cranked the heat up to 350' and hit it for 1/2 hour. Temp~ 120'. Rested for 45 minutes. My DD likes medium (end pieces were perfect), hubby and I are rare`med rare.........perfect also. Had prime rib hash and poached eggs with trimmings this AM and just chewed on a rib. Bliss. ahhhhhhhhhhhhhhhhhh..............

Trader Joe's has a frozen haricot verts that are great tossed with OO and salt and roasted at high heat until a little crispy. Very convenient.

Is it the Creme Caramel recipe that you are looking for? It says that "the caramel cups can be held at room temp for days" I see nothing about leaving it overnight. Send me your email address and I'll send you the page. Kathy

I agree. Three days is a very short time to effect any change.

I do this all the time. My kids don't understand why I insist on unsalted butter, but then salt my bread and butter. I think it would be a great way to simply showcase the salts and make them the star. Other stuff could be served to fill in. ← Ditto

My all time favorite ( little bit sexual........) A vacationing penguin is driving his through Arizona when he notices that the oil pressure light is on. He gets out to look and sees oil dripping out of the motor. He drives to the nearest town and stops at the first gas station. After dropping the car off, the penguin goes for a walk around town. He sees an ice-cream shop and, being a penguin in Arizona, decides that something cold would really hit the spot. He gets a big dish of ice cream and sits down to eat. Having no hands he makes a real mess trying to eat with his flippers. After finishing his ice cream, he goes back to the gas station and asks the mechanic if he's found the problem. The mechanic looks up and says "It looks like you blew a seal." "No no," the penguin replies, "it's just ice cream."

I second.

I just received an email coupon for $25 off a $100 meal at 1500 Ocean, must be used by Jan. 31, 2007 if you'd like it. PM me and I'll send it to you. (BTW, I don't think this is limited to one coupon so if anyone else wants one..........)