dockhl

I remember a suggestion about Persimmon Sorbet made with Plum Wine.........gonna try to make that happen !

Persimmons and pomegranates..........

I've got this gorgeous little chicken salted and drying in my fridge for the past two days........tonight I get to cook it! Question: do I need to bring it to room temp before I stick it in the 500' oven ? Can't wait............

Thanks, kiliki I should have known !

Has anyone seen the "Von's 2 Hour Turkey" recipe? Is this high-heat method part of it ? (I can't imagine any other way........)

My Mom used to make pheasant paprikash when I was growing up. I remember it being very yummy............

ack............

Yum ! That sounds great, must try. I was just out looking at them and although they are not getting soft, there are black areas developing on the fruit.............. Is that supposed to happen?

What he said........

OR: chk broth again......... canned tomatoes (small dice, juice, no skin) Trader Joe's tiny little dried cheese ravioli leftover meat, if you have it shredded romaine at the last minute---top with Parmesan

OK, I'll jump in........... Canned chicken broth, little carrots, celery, parsley............ and a rotisserie chicken from the market, juices included. Pull the meat from the bones (crispy skin included) and simmer it all with some broad egg noodles while you warm up the bread you just bought. You would swear it ws Grandma's old fashioned chicken soup! Maybe 20 minutes, tops.......

I'm impressed !

MMMMMMMMMMMMMMMMMMMMMMMMM............. parsley salad. I thought I was the only one ....... Gorgeous, Daniel.

So clever---I'll bet she was adorable !

HOOOOOOOORRRRAAAAYYYYYYYYY!!!!!!! I can't wait.....I've never had one! But the tree is so beautiful........... OK, anyone who wants some has to come to Paso Robles to get them

The persimmon tree is loaded. How do you tell when they are ripe?

Salt and vinegar potato chips, sandwiched between two pieces of Italian dry salami............... garlicfatsaltcrunchsaltfatgarlic............ over and over...........

A potato.............. I'll be damned................. NEVER would have guessed !

Austin, what a party pooper you are ! Those helpful hints are for the beautiful photography in the REAL dinner thread

Oh, Pam~ I CANNOT tell you how much that warmed my heart ! When I was in undergrad at Pitt (circa 1975) I was known for having great dinner parties (exotic even !) .........one of my staples was Beef Burgundy (at it was known in Pittsburgh, PA) made with Gallo Hearty Burgundy. I was before my time ! Who knew? LOL~ Great memories, thanks Kathy

Just being cranky......... K

you win.............

I bake it cut in half (I think that dries it out a bit) making sure it is a little crunchy. Mix it with angel hair pasta and a little chicken broth, white wine (simmered of course) butter and Paremsano-Reggiano. It wil take a lot of seasoning but is a good contrast to the pasta if not mushy.......

← URK

OOOOOOOOOOZZZZZZZZZZYYYYYYYYYYYYYY