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dockhl

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Everything posted by dockhl

  1. dockhl

    Dinner! 2005

    OOOOOOOOOOZZZZZZZZZZYYYYYYYYYYYYYY
  2. And the charred purple phalluses are.............??????
  3. dockhl

    Cranberry beans

    rg~ I know I can order by mail but how about you come down to the Central Coast Wine Country and get some of our little gourmet shops to carry your beans? i can't find any interesting ones on the shelves here
  4. dockhl

    Vintage 2005 Wine Blog

    Thank you, Mary ! I had been wondering how it was going. The syrah is beautiful
  5. dockhl

    Roasting Turkey

    Sugarella~ OK, whew. I got my 'trial' turkey yesterday so next weekend we'll try this before the Big Day with all those people watching ! Stuffing sounds fussy but good---I'll let you know what the initial reaction is. (We all love stuffing but we'll see if my daughter can possible accept a new taste.....) One question--are you roasting your turkey on a rack? You mention that the stuffing gets soaked when you stuff the turkey---how? I feel like I am really being dense....sorry. Thanks for taking the time to organize so much info ! Kathy
  6. Several years ago this cookbook cames out--a 'new' approach to healthy eating--and I bought it and never even LOOKED through it ! I was just going through the garage and found a box of cookbooks that I'd forgotten I had (o Joy!! Christmas!! ) and there it was. Does anyone remember this book? Cooked from it? Liked it........or not? So many cookbooks, so little time.........
  7. dockhl

    Dinner! 2005

    Jackal~ Sounds delicious ! I tried to access that recipe with no luck. Is there another way to get it? Thanks~ Kathy
  8. dockhl

    Dinner! 2005

    Wow, Klary! That all looks amazing...and sounds even better. How can you go wrong with lemon, garlic and capers? Would you be willing to share the recipe for the souffle? My mom is coming to visit, and that sounds like something she would swoon over. ← Me. too ! Yum........please?
  9. Growing up in Pittsburgh, PA, mustard was always a bright yellow concoction that simply made me gag. While in school in Philadelphia, I had the most delicious chicken (Sesame Pecan Crusted Chicken) with a delectable sauce. I asked the owner of the restaurant (long gone Under the Blue Moon in Chestnut Hill) , Gene, for the recipe and was HORRIFIED to see dijon mustard in the cream sauce ! How was it POSSIBLE that it was so good?? So, I made the sauce without the mustard, tasted it. .........and never looked back ! Eye opening.........
  10. Forgive my stupidity, but are we talking about NYC ? (I don't see any way to know....)
  11. A firm fish like cod or snapper also works beautifully in ceviche. Since I live on the westcoast, I like to use wild salmon in combination with scallops. For this duo, I marinate in a combination of lime and orange juices for a bit of sweetness and finely chopped white onion. The avacado is added right before serving along with some chopped tomato, cilantro, serrano chilies and a drizzle of EVOO. Once the ceviche is "cooked" you drain off the lime/orange juice. I marinate the fish about 4 hours. You can check before hand. Just break a piece of fish open and look at the how far the marinade has penetrated the meat. 1. I would suggest that you have a reputable source for seafood. 2. Don't use farmed salmon. Please. 3. Removing the bones from the fish is always a courteous thing to do. That's my recipe in a nutshell. You might want to serve yours in a coconut shell. ← Pretty much ditto. I've used a Trader Joe's mix of scallops and calimari rings with salmon -- great success. I like to throw in just a sprinkle of brown sugar (!!) a la Silver Palate Cookbook to offset the extreme citrus. That way I can use LOTS of lime
  12. Kris~ This appropriately named entree gets a prize ! K
  13. I had started to look into this as a business a month or so ago, but had a hard time finding any financial info (penetration, saturation, predictions). thanks for starting the thread !
  14. My God I LOVE this thread ! Just when you thought it couldn't get worse (kinda like page-turning in the Stephen King book,Misery), it does........
  15. Fearless Housemate has an unholy obsession for fast food in general, and Mickey D's McRib sandwich in particular. The other day he couldn't resist letting drop that the local McD's was serving McRibs again, and that he was all agog over it. Now, I had never had a McRib, and to tell you the truth, the idea of a pre-formed meat-tile shaped with little rib-like nubs sticking out of it did not do much to inspire me to change that. But when FH appeared in my office doorway about 2 hours ago announcing he was off to McD's to get a McRib, and asking if I wanted anything from there, I decided it was time to find out what-all he was going so nutz for, so I told him to get me a McRib too. Verdict: ech. It's tasty enough, for what is essentially a griddle-cooked chopped pork patty. The sauce is too sweet for my tastes, and there's way too much of it. I don't regret eating the thing, but I probably won't ever get one on my own. And I still think the riblet shape is just plain silly. ← mizducky~ I am so sorry you have a roommate that likes them. So do I-my husband, for whom they produce copious amounts of ...unnnhhh....intestinal gas . He is not allowed to eat them within 12 HOURS of coming home !
  16. Thank you, Susan. I am sure it was delicious....... (ACK ) (DEAD FISH) I can't wait until my birhtday when I get my new digital camera ! Y'all are in for some eye-poppin' goodies !
  17. Susan~ I wondered the same thing ! (Sounds awfully good tho )
  18. dockhl

    Dinner! 2005

    Susan~ Are you here on the Central Coast? I'd love to get together (I am on Paso Robles). Give us the gory details of your trip ! Kathy (edited to provide missing letters )
  19. I am sorry, but that is NOT the meaning of life ! You should be able to have 1 cookie per day without having to worry about if other people think you are fat.............
  20. Well, y'all will be happy to know that, with all the support and encouragement you have given me here, my culinary "gilded turd" has succeeded in finding its way into the trash. Ahhhh, the feeling of liberation! ← HOORAY !!!!
  21. All of this input really helps me a lot. I've decided that I need BOTH LOL ! I really can imagine using Bouchon more but, after having spent 1/2 looking through TFL (B&N had an open copy---unfortunately not one of Bouchon), I can imagine not making much from it but , O! , the delight with what I DO make !
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