dockhl

OK, good idea. You think the texture should be alright? (What is there to lose?) Thanks! Kathy

When I was a kid, my family would get together every Sunday for dinner at my grandparents in Western PA, and if they had found some the adults would all be gatherd in the kitchen, with the smell of butter, onions and mushrooms filling the air....saying to every kid who passed by, "No, you wouldn't like these ! They taste AWFUL !" HAH !

Victor~ I can't pull it up in a recipe search on their site. Do you have the recipe? Thanks, Kathy

Thanks ! Have you tried it?

That sounds awesome to me.. do you reckon smoked salmon would be taking it too far? ← Not at all ! I think it might be breakfast !

I have no idea what those are but WHERE do you find the 'Hen of the Woods' ? I think these were the mushrooms of my youth, collected from the wild by my Czech grandparents in Pennsylvania ! I knew them as 'Sheepshead' mushrooms and they were SO good ! Kathy

Just got a look in the mirror and have decided that tomorrow starts the South Beach Diet ! But, I just made a mess of yummy garlic mashed ones and hate to throw them away. I was thinking of putting them into little ziplocks for a freezer treat on indulgence days? If they are gonna come out watery/grainy/icky I'll not waste the time. Anybody know, pro or con? Kathy

Scrambled eggs with tzatziki............

That doesn't sound very weird to me. Aren't foie gras and fruit combinations traditional? ← meatballs with tomato and cranberry sauces...........

Huh. Thanks. Kathy

You know how you can buy those rotisserie chickens? Costco has really yummy ones. I have to sneak them in the house and hurry to slice them otherwise I hear, "HONEY ? What happened to the chicken........?" (Like he doesn't know ) Kathy

There is a dill dip that is made by Down Home Foods that I just love. I chop up dill pickles and stir them in and can eat a whole bag of potato chips (GP #2) with it for dinner. (Eccchhh....that sounds SO disgusting ! ) Please, make me feel better and tell me what YOU know in your little heart of hearts that you should walk right by, but.............. K

My all time favorite pork dish is a pork shoulder with salt and pepper, on the rotisserie for abour 4 hours. Succulent with crispy skin......you don't EVEN know where to start ! Kathy (who REALLY likes pork !)

You took the words right outta my mouth, chuchelo ! I was gonna say, "OK, I bite........what IS it ? " Kathy

I can't believe that I haven't chimed in here yet. Soups are my FAVORITE ! I just posted a recipe for Tomato Burgundy Soup that is an awesome starter for a nice dinner. Or just to sip............. Kathy (Tonight I am trying my hand at making Chinese Soup Dumplings. Does that count? )

Does anyone have a recipe for these yummy sounding soup dumplings ?

TOMATO BURGUNDY SOUP Serves 6 as Appetizer. From the Philadelphia Inquirer Food Section, many years ago ! We serve this from a pitcher, into small mugs or cups, to guests standing or sitting in the living room, patio or garden, before going in to a sit down dinner; informal and very convenient. Everyone will want more - resist their requests.One cup is enough as a first course-- 3-1/2 c tomato juice 1 medium onion, peeled and chopped coarse 2 stalks celery with leaves, chopped coarse 1/4 tsp whole cloves 1/2 bay leaf, crushed 1-3/4 c beef broth, undiluted 1 c burgundy Put the tomato juice in a pot that will hold at least 2 quarts. Tie the onion, celery, cloves and bay leaf in a piece of cheese cloth and add it to the tomato juice. Cover and simmer for 30 minutes. Remove from the heat and, when cool enough to handle, remove the cheesecloth bag and squeeze the juices back into the tomato juice. Discard the bag. Add the broth and bring it to a boil. At this point the soup may be cooled, covered and refrigerated for up to 24 hours. Just before serving add the Burgundy and 5 or 6 grinds of the pepper mill. Reheat but do not boil the soup. Add salt to taste or more pepper, if desired. Keywords: Appetizer, Soup ( RG1316 )

TOMATO BURGUNDY SOUP Serves 6 as Appetizer. From the Philadelphia Inquirer Food Section, many years ago ! We serve this from a pitcher, into small mugs or cups, to guests standing or sitting in the living room, patio or garden, before going in to a sit down dinner; informal and very convenient. Everyone will want more - resist their requests.One cup is enough as a first course-- 3-1/2 c tomato juice 1 medium onion, peeled and chopped coarse 2 stalks celery with leaves, chopped coarse 1/4 tsp whole cloves 1/2 bay leaf, crushed 1-3/4 c beef broth, undiluted 1 c burgundy Put the tomato juice in a pot that will hold at least 2 quarts. Tie the onion, celery, cloves and bay leaf in a piece of cheese cloth and add it to the tomato juice. Cover and simmer for 30 minutes. Remove from the heat and, when cool enough to handle, remove the cheesecloth bag and squeeze the juices back into the tomato juice. Discard the bag. Add the broth and bring it to a boil. At this point the soup may be cooled, covered and refrigerated for up to 24 hours. Just before serving add the Burgundy and 5 or 6 grinds of the pepper mill. Reheat but do not boil the soup. Add salt to taste or more pepper, if desired. Keywords: Appetizer, Soup ( RG1316 )

OMG...........I miss 'Taste" so much ! David was right on about so many things. I NEVER watch Food TV anymore, not even (?) Alton Brown (who looks closest to someone I WOULD watch) and I used to watch it ALL the time when it first aired. (Not much of a TV person) BUT........BB Ribs? I am WITH you!! There is no 'there' there...... All bone with a few shreds of boring meat? GIVE ME MEAT !!!!!

Reworked leftovers......but so good ! Polenta with asparagus and mushrooms, fried crispy in butter/EVOO............ then some left over rib eye, quickly warmed in the pan, add a little red wine vinegar poured over shredded romaine........YUM ! (I need to get a camera........ )

Mary, you wonderful woman ! I knew there must be ! I'd love to be involved; thanks you thank you ! Kathy

I absolutely DETEST sweet spaghetti sauce, always look for ' no sugar added ' when I am looking for ones to use as a base for a quick sauce..... So, I use a drizzle of HONEY , not sugar, in the sauce, if it is too acidic. For some reason it mellows, but doesn't sweeten. Kathy

I am finding it hard to believe that, in this beautiful area so suited for it, that there isn't an active Slow Food Group. I probably am not looking in the right place.......... If there isn't, would anyone be interested in helping me start one? Or joining? Or suggesting anything to help? I'm in Paso Robles but am willing to travel ! Kathy

Love martinis love balsamic and all other vinegars love walnut oil All togehter: ACK ! Haven't tried it and until then I won't know but DOESN'T sound good, even for this adventursome palate. Blech. Kathy

Yum............ my favorite on a butterflied leg is equal amounts (the amount of the mustard jar) of a good grainy mustard, peanut oil and soy sauce............. simple and delicious ! Kathy