BarbaraY

My late friend would not eat rice. She said it reminded her of maggots. When we were young she ate rice all the time and Chicken with Yellow rice was one of her favorite things. The older she got the more neurotic she became.

I just now took time to read through your blog. I'm ready to pack and go. The persimmons fairly glow. I'm crazy to see and smell the spices. It all looks gorgeous. Thank you for blogging.

I have joined in, too. I have eaten very little McD's. I had my first and last Big Mac in 1977. I do occasionally have breakfast at one in a small town I visit because theirs is the best in town which tells you something about the food in this place. Yesterday I was shopping near one so decided to have the Filet-o-Fish. I can't complain. The fish was crispy, the bun soft and warm, cheese melted, and the tartar sauce rather bland. If I have to have lunch at McDonald's I would probably order it again.

My first thought, too. In the resturant that was my first choice of what to do with the scraps. Once had a young know-it-all relief cook. I left him a note to use the trimmings. Idiot ground it into burger.

I've never missed with Julia's instructions. Even my mom who was a really poor cook could make a souffle. Just go for it!

I've never seen a White Castle place around here but once made the mistake of buying a box of frozen ones. They were just plain nasty.

I have to go 70 miles to get to a Chinese grocery store. I usually stock up when I get there. Soy sauce, beans sauce, fermented black beans, lap cheung, dried mushrooms, tea, dried shrimp, fresh water chestnuts and lotus roots if they're available. Also get ginger candies and usually dishes of some sort if they have pretty ones in stock. I really need another trip to Stockton. Editted to add: wine and Szechuan pepper if available.

I have seen Knorr chicken and beef bases and even a tomato based one but never lamb. I usually will use beef stock if I don't have lamb stock.

Keeping this on the food theme, our Beagle is named Crisco 'cause he's a tub of lard or a lard a** if you choose. My grandson has a Basset named Duke. I can't imagine yelling "Dukey" to call him in. The Cake Bible really is the best cake book that I've ever used. Enjoying this blog a lot. No questions yet.

Guess that's why I couldn't find it because it's definitely oshiko on this particular menu and on several others. Glad we got that cleared up. Just for the record this is another mainly Chinese restaurant but with a sushi bar. Rather common in this part of the country.

Another new place opened recently and I have their menu. One of the appetizers listed is oshiko. I've never heard of this and when I googled it, most of what I found were menus that referred to oshiko appetizer. I did find one that mentioned a pregnancy test.

I believe that the Wasabi Peas are freeze-dried. I may be wrong but ordinary dried peas are hard not light and crunchy like wasabi peas.

Freshly churned sweet butter spread on saltines.

I keep brown rice in the freezer. It does go bad faster than one would imagine. I say toss it.

I made Butternut Squash and Leek soup. Sorry no photos as I didn't think about it. A simple recipe that I got from a Bon Appetit mag about 20 years ago, Roast squash and peel Sweat leeks in a little butter Add roasted squash and a few sprigs of thyme Chicken stock to cover and simmer till it's done. Blend with stick blender or in regular blender until smooth. Garnish with crumbled bacon and some sour cream. Maybe some more thyme leaves if you have them or minced chives. I don't have a copy of the recipe anymore. Now I just wing it.

LOL. Tartar sauce with chicken is just too weird. Red peppers could be OK. I thought onsen tamago and cheese sounded a bit odd, too. Looks like you had a good time.

What a lovely meal! I'm curious about the creamy looking topping on the fried chicken and are the red droplets pomegranate?

People do have to be proactive but the suppliers have to be concientious. (sp?) I have an acquaintance who is severly allergic to eggs. She bought a bread product from a well known chain grocerie's deli. The label did not say eggs on it although it did have them so she had an allergic reaction. She didn't sue but needless to say she doesn't go to that store anymore.

I know it does but it actually works because the milk reduces as it cooks and it all becomes very creamy.

Do you mean the custardy kind, as given above or the old-fashioned kind without eggs?This was the way my grandmother and my mom made it. When a skin formed and browned, Mom would stir it in. I loved those bits of caramelized milk skin throughout. Old-fashioned Rice Pudding. 4 Tablespoons rice 1 quart milk 1/2 cup sugar 1/4 teaspooon salt 1/2 teaspooon salt. Wash rice and mix with the other ingredients. Pour into a baking dish and bake slowly until thick and creamy, stirroccasionallyduring the first hour, Serve with cream. A cup of raisins may be added. Time in baking, 3 hours. Temperature, 300º F. Serves 8

My late MIL made these often although she didn't layer them in. Just dropped them into the boiling broth. As I recall she added an onion to the broth. My two oldest still love them and make them on occasion. For the record, Maw was born in Arkansas in 1903.

I still use it occasionally when I have a dish that just doen't seem to have any oomph. It really helps. My dad always used it in his BBQ sauce. I had a room mate that would have had a severe allergic reaction had she seen me put it in the food but she porked out on flavored chips every day. Go figure.

I have had the Art of Fine Baking since it was first published. I'm glad to see that it's getting attention again. An excellent resource in my opinion,

We're trying to eat more healthfully but there's nothing like a Snickers bar to stop the chocolate craving. I gobble it up on the way home. If I'm at Trader Joes, it's roasted, salted pecans.

If it just tastes only of butter, you don't have enough lemon. I find that some restarants don't use enough. Broccoli or asparagus with Hollandaise is heavenly.