dockhl

mizducky~ When making glass beads and not knowing when to say"enuf!', we call that 'gilding the turd' !!

At the price, I ony can afford to collect those which I MIGHT cook from (being an unapologetic cookbook reader!) and not just drool on LOL ! I am currently living alone (unless you count two 90 lb dogs who would LOVE to share ) in a new (to me) community......so I don't really have anyone to cook for (more than 1-2) until Thanksgiving. I miss it SO very much. Hardly seems worth doing for me alone. Still, it might be a GREAT opportunity to make mistakes and LEARN a whole lot ! (And, I LOVE to eat ) Thanks for your input. It is very valuable. Best~ Kathy

Do you LIKE on more than the other? Or USE one more? Or are they both 'eyecandy' ? Best~ Kathy

Thank you Thank you Thank you THIS is exactly what I want to know......... "bouchon is about simple french country/bistro/brasserie food" Does TFL Cookbook set the STAGE for that? Or can I go directly INTO Bouchon? I know that much will depend on my previous experience (not professional --educated amateur --but much elaborate cooking for self/family/friends that has been well receieved (whatever THAT means))........ but I want to know if, without going through the boot camp of all the elaborate preparations from TFL cookbook, can I still do well with Bouchon? Or are there lessons to be learned from TFL? (Of course there are, stupid question......) I was just reading bilrus's excellent 5 Items from TFL Cookbook menu. I'd love to know about a similar thread from Bouchon. Reaching out here to all of you knowlegeable souls.........I want something that isn't just once a year............

Revisiting this thread, as I have a birthday coming up in a few weeks......... IF I had to choose between TFL and Bouchon cookbooks, which to get first? My impression is that TFL lays the groundwork of all that follows. Am I correct? (That having been said, I want both ! ) Kathy

Redsugar~ What would you do here? Kathy

Uhhhhhhhhhh..........the basketball hoop, and pallets? I don't see a wine glass so it must be the basketball hoop !

M. Lucia~ Thank you so much for the guidelines. I am I to understand that generally you DO NOT use any type of flour or thickening agent (unless you add that little bit of cornmeal) ? It is hard for me to visualize the corn alone acting like a 'wet dough'. Can't wait to try it!

M. Lucia~ That sounds wonderful ! Could you point me toward a recipe for humitas con queso? Thanks !

Mary~ Thank you for this wonderful blog and fantastic pictures. I always wondered how you could tell when to harvest. The refractometer explanation is perfect. I was disappointed that we didn't get that rain early in the week since I had just come back from San Diego where it poured for hours (after I left, of course!) I miss the rain, even after 25 years of living in CA. Last winter seemed normal to me Kathy

Mizducky~ I my tribe holuski were a whole 'nother animal, specifically a spaetzle -type dumpling made with veal. Sheesh, this Eastern European border-changing could drive us all nuts ! BTW, my little brother was in Prague to find our ancestral birthplace and found that it is now Hungary---my grandfather (Czechoslovak, on the run from the Austro-Hungarian Empire draft when he was 17 and came to America) HATED Hungarians. What goes around, comes around, eh? Guess they never heard of KARMA.......

I tried the same thing in a Skillet Stuffed Cabbage and it was surprisingly good. Thanks for reminding me ! (I LOVE rice............ )

I LOVE this place !

Ditto, JEL, from a different tribe out of Western PA.............down to the Byzantine Catholic thing (were your high masses in Slovak?) My mom always through in a can of saurekraut, too. Where the heck did that come from?

In his book Casseroles, Jim Fobel has a recipe that calls for doing exactly that. Works like a charm. =R= ← It may be blasphemy, but there are times I put together the components in a skillet and do it that way ! Not too bad and yummier than most quick dinners after work !

Gawd, no, Pam........... when I grew up eating hulupki (Slovak) there was no "sweet", just a tomato sauce. And I hate raisins anyway........... Ack.

That lamb sounds grreat but, boy, you are right on in the description...........

Darling daughter (4th year, Cal Poly SLO) is back from a summer in Lake Tahoe (not exactly like MY college days !) and has nothing to eat in her house in Shell Beach.......so Mom got to cook (as a bonus she'll spend the night ) Persian cukes with a delicious Ginger Soy Dressing from Henry's Markets in San Diego (could eat the dressing alone with a spoon !) Polenta with sauteed mushrooms and Dry Sonoma Jack topped with Spicy Marinara Sauce with Trader Joe's little teeny weeny frozen green beans and sauteed shrimp (brined for 1/2 hr before dinner and SO SUCCULENT) Quick dinner for a surprise guest.......and quite good Isn't cooking as an expression of love what it is all about? (As the child slumbers on the couch in front of "Sex in the City" reruns)

I am so confused.....WHICH one did you like?

On topic...........(What were they thinking..........) GORP

ACK......... TMI...............

From loiosh's post above: "You can buy cheez powder from the King Arthur Flour catalog." A link is included............

Poached in Tea with whipped cream..............

Recipe? Yummy!

Bill` What kind of tomatoes do you have there? Green Zebras? What are your yellow ones? Did you make the dressing? Recipe? So many questions..........