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Congratulations on a great article. My husband is a big fan of Stone brews and will certainly be at the 10th Strong Ale Festival !

Bailey's caramel might not come up until you enter your birthdate....... they are having a Drinkable Dessert contest, too............ Drinkable Dessert rules

sony~ thank you ! will try tomorrow (we just had a wee earthquake here and I think I'll wait............just a 4.1 but 4 miles away ) Kathy

I would love to make an oatmeal bread with this method but am not enough of a baker to feel like I could improvise and make it work ! If anyone has tried this or has a suggestion on ratios, etc., I'd love to hear them. I LOVE oatmeal bread.........

*Napolean Dynamite voice* LUCKY...................

Daniel~ See Melissa's Post #2 above............

Thank you, rachel...............

rachel~ I feel really stupid for asking 'cause I must have missed it somewhere....... what CITY have we been looking at? I don't exactly know where you are Blog on.......... Kathy

Thank you, rachel, for a lovely blog. I have many of those Lee Bailey cookbooks, too. I think my favorites ar "Country Weekends', 'Cooking for Friends' and 'Soups'. So civilized......... Happy Thanksgiving ! Kathy

No dookie ! She went postal..........

Betty~ cutsie and now, wotta bitch ! Getting worse, too. Crappy food.........even if you "do comfort food", what was the challenge!?! Carlos~ boring, disappointing, time to go. Marcel~ WTF? He should have OWNED this challenge (according to him!) Mike~ I am so tired of LOOKING at Mike............why is he still there? Why was he EVER there? Elia~ annoys the crap out of me. I hate her glasses, and I hate whining. Mushroom soup? Love it, but not exactly 'cutting edge'? Wasn't that the challenge? Tony~ what can I say? Would have loved to see a little more slapping around (coulda used it!) but

Ditto.......gross, bland......just not good......

Mark Try this ! Really yummy and easy............ Mashed Potato and Roasted Vegetable Enchiladas Prep Time: approx. 40 Minutes. Cook Time: approx. 1 Hour 10 Minutes. Ready in: approx. 1 Hour 50 Minutes. -------------------------------------------------------------------------------- 1/3 head broccoli, cut into florets 2-1/2 ounces whole button mushrooms 1 small zucchini, chopped 2/3 cup chopped carrots 1 tablespoon and 1 teaspoon olive oil salt and pepper to taste 1 cup water 1/3 cup milk 1 tablespoon and 1 teaspoon butter 1/3 (7.6 ounce) package instant mashed potato flakes 1/3 (12 ounce) package corn tortillas 1 cup enchilada sauce 2-1/2 ounces shredded Cheddar cheese Directions 1 Preheat oven to 425 degrees F 2 In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F 3 Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables. 4 In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. 5 Bake at 350 degrees F for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Does letting the dough rise in an oiled bowl change the texture of the final crust? ← Wondering as well. I haven't seen any mention of a greased bowl on the thread, but think I saw one in the video. ← I didn't use a greased bowl....I used floured Tupperware. Was just fine...........

Yeah, at this point spinach is officially back to whatever level of safety it had before the E. coli scare. As I've previously mentioned elsewhere on eGullet, I'm not a full-fledged vegetarian, but limit my animal protein intake, eat a lot of meatless meals, and am always on the lookout for more meatless dish ideas. The other night I made a lovely Japanese-style stew of cubed tofu, onions, carrots, and shiitake mushrooms, simmered in a dashi broth spiked with soy sauce and slices of ginger root. The flavor was mild and mellow but definitely yummy. Great warming dish to help my bod fight off a cold. ← mizd~ have you tried Trader Joe's soy-ginger broth yet? Like it? K

I am always happy to pay $1.99 for the same Persian cucumbers that are $3.99 in the normal grocery store (Albertson's). I just bought some of their Soy-Ginger broth. A little sweet so I spiked it with some "Tabasco" Spicy Soy Sauce good to sip before dinner...........

I've not only used them in cooking but , on occasion, have actually DRUNK Black Box Wines gasp and shudder...............

Hey Rachel~ wonderful to see you blogging (esp for US!) I love the fact that all the old recipes have the names in tribute--most of the time, people eating the dish will admit that it isn't quite as good as when Aunt Mary made it, no matter how closely you follow the recipe and, furthermore, one of my favorite words (maybe the word of the day) is furbelow Thank you Kathy

Okra? .................................. Personally I think a grits vs. polenta cook-off is in order to resolve if there are indeed any discoverable differences. OOOOOeeeee. Would that be fun. ← I made this recipe Shrimp and Creamy Grits after heeding the advice that it is all very subjective. Made a slight change......cheddar cheese grits, rather than plain, and sauteed the shrimp w/ onion and celery before adding the Red Shrimp Broth.......scattered crsipy bacon on top and served with (! ) a spinach salad w/ vinagrette. Perfect amount of acidity as a counterpoint to the richness of the grits. Count me in for a grits-polenta cookoff ! ETA: I really like this guys site... http://www.stephencooks.com/

Thanks, but what is authentic ? I am just looking for guidance .....

To answer another question, Edna Lewis and Scott Peacock published as good a Shrimp and Grits recipe as I have ever seen. See that thread! I didn't see a recipe in the thread for Shrimp and Grits, can someone brief me? Gonna make 'em for dinner tonight and have several recipes I'm looking at. Still don't know which one or what to serve with it.....other than beer........................

As a long time Yankee, I hadn't had grits until recently. Like 'em, don't love 'em. Made cheese grits, pretty good. The idea of Shrimp and Grits is very appealing. Could someone point me at a recipe that would be worthy? I found THIS ONE on the Food Network site. Does it look good? What else would one serve with Shrimp and Grits?

When people say it sings, they mean that crackling noise from the actual loaf when it goes on the cooling rack for the first ten minutes or so. I can hear my loaves cooling in the next room! If you got that wonderful crust, the loaf was probably talking to you! Great idea with the ziplock and the tupperware. I would have worried about enough air getting to the yeast, but if it works, it works. Much neater, I bet. I live in a tropical climate, and was beginning to get an ant problem, yuck! Anne~ the first loaf I made sang it's little heart out.......not a peep from this one. Made an "Egg with a Hat" this AM for my daughter who LOVED it. Nice and crunchy. I don't have an ant problem but I do have a DOG problem! Reaching the countertop is not difficult for these two Tim, I just stirred mine into the initial dough. I think it made a difference in flavor. Kathy

I just did my first rise in a gallon ziplock bag with very little difficulty getting it out. I folded it and have put the floured loaf into a tupperware container in the fridge overnight, will bake it in the morning (since I forgot to clean my oven and a potato blew up in it yesterday ) I anticipate simply upending the loaf into my hot Rometopf........... BTW, this one has more salt, black pepper, 1 c semolina and a handful of Parmesan .............. ← OK, just took it out of the oven-------I was cleaning the oven, and it threw off such a nice heat......so I took the loaf out of the fridge (in the Tupperware) and set it on the stovetop for 1 1/2-2 hrs to rise. Put an old enameled steel pan in to heat, and when the time was right, plopped the loaf into the heated pan. 450 for 30 min, top on, 25 top off. Beautiful, if small loaf, DID NOT SING (what does this mean?) but extremely flavorful, not too salty (as I'd worried), GREAT crust. (This is just tasting a little heel; the rest is too hot!) I'll let you know about the cooled/toasted /sandwich version tomorrow BTW, I like the convenience of fridge proofing in the Ziplock, and doing the 2nd rise in the Tupperware. Worked just fine, without flying flour !

I just did my first rise in a gallon ziplock bag with very little difficulty getting it out. I folded it and have put the floured loaf into a tupperware container in the fridge overnight, will bake it in the morning (since I forgot to clean my oven and a potato blew up in it yesterday ) I anticipate simply upending the loaf into my hot Rometopf........... BTW, this one has more salt, black pepper, 1 c semolina and a handful of Parmesan ..............