julski

Here's an update on my knives four years later!! I just cleaned and sharpened them, and I'm surprised to report that the Henckels Four Star 8" chef's knife is good as new - and I can even still read the imprint on the side!! I have had this knife for TWENTY years (I remember because I bought it for my first catering job in 1989) and it's been through the dishwasher on the top rack hundreds of times. The one that did not do so well is the Henckels Pro "S" - there is a distinct line of pitting about half an inch below the tang.

Blue Point - I'm happy to report that the attitude was not present tonight, and we had a lovely meal with a gorgeous sunset. We decided to go at the last minute, sans reservation - which seemed to befuddle the hostess, but we were seated promptly and served with a smile. http://www.goodfoodgoodwine.com/

I knew there was a reason that Bad Bean wasn't on my list, but we were desperately hungry when we arrived Sunday evening and nothing else was open. HOWEVER, what a pleasant surprise!! The food quality of regular menu items was on par with Chipotle, but the special was really *special* - softshell crab tacos. A soft taco with a deepfried softshell crab, chipotle sauce, and and a wonderful housemade corn salsa with fresh jalapenos and cilantro. With a mango margarita, it really hit the spot. The guacamole was fresh, if not particularly remarkable, and the chips were so-so. But I may have to go back for more crab tacos today!! http://www.badbeanobx.com/

We just returned from an outstanding meal at Metropolis in Corolla. It is a tapas restaurant with excellent lists - wine, beer and martini. - Currituck (local) asparagus soup with lump crab, garlic breadcrumbs, and white truffle oil - Abalone muschoom and goat cheese pizza - Shrimp and chorizo with roast red peppers, spring onions, in a cajun cream sauce on spinach tagliatelle - seared brown butter poached beef tenderloing with truffled housemade tater tots and last, but not at all least - Seared foie gras on bacon and rosemary bread puddin with dried cherry syrup with 3 beers, cocktail and cognac $105 + tip very satisfying. it took me ages to find the website, which has not been updated with the new summer 2009 menu (most of our dinner was off the specials board, however) http://metropolisobx.com/

any idea how to keep cilantro from bolting? I barely get enough to use before it goes to seed And I usually have a spare pot or two of basil going, just snip from the top and you'll have a bush in no time!

Sushi is really fun to do at home with a few guests! Roll-your-own and it's fun to come up with interesting combinations. I leave the sashimi to professionals though, and only use cooked fish (shrimp cooked on skewers straightened out, softshell crab), a variety of veg, etc and plenty of nori to get the hang of it. I've been craving flash-fried spinach but would never do that at home.

yup, every time I've had fried ravioli, it came with a side of marinara. Deep fried spinach (fresh, not creamed) is fairly common at the restaurants around here, and if done properly melts in your mouth . . . The weirdest thing I've ever deep-fried is a Moon Pie. It didn't work. We were in the throes of post-turkey frying and probably drunk.

I had to look that up, and TAPrice is correct. The 2004 estimate was 3.2%, up from 3.1% in 2000. The national average is 14.2% (up from 12.5% in 2000). http://factfinder.census.gov/ - Julie the Librarian

that reminds me, I was recently at an Olive Garden in Phoenix (don't bother giving me shit, I was with my Dad), and they offered fresh grated Parmesan, but when I asked for pepper, was handed a shaker. How dumb is that?

I tried icing the breast as well with great results!! 28-pound fresh killed organic turkey (from Whole Foods) I brined for about 16 hours (kosher salt, brown sugar, bay, peppercorns, cloves, etc.) 5 a.m. removed from brine, rinsed well, iced breast but left the rest to dry 8 a.m. rubbed with butter, in the cavity went a quartered lemon, several cloves of garlic and a few sprigs of thyme. Put breast-side down on v-rack at 400, scattered trinity beneath (carrots onion celery) + water 9 a.m. flipped bird, turned oven down to 325, added more water as necessary noon - took bird out, took his temp and let him rest 1 p.m. dinner is served right on time! VERY nice !! Excellent flavor. The trinity made for the most delicious gravy I've ever had, but it was a tad salty.

I HAVE read the book, and it was pretty boring. Read Michael Ruhlman instead Julie the Librarian

I have been thinking of reimaging myself, because after volunteering to host this year's thanksgiving dinner, I found out that more in-laws are coming than I anticipated, and now I am having dinner for 20. I will be deviating from a lot of the traditional feast . . . but: My house is pretty small (1000 sq ft) and by borrowing folding tables and chairs I could probably seat everyone, though not together. The buffet idea has been bandied about, but a Thanksgiving buffet seems wrong, for some reason. As does balancing a plate on your knees and trying to cut turkey with a fork. My husband says to hope for good weather so we can seat some outside (NC), but depending on the weather would make me crazy. Ideas? Julie p.s. I did a 30 pound turkey last year, thanks to my 6-burner stove, so at least THAT is not problem

I have found this egg replacer product very useful for baked goods http://www.veganessentials.com/catalog/ene...gg-replacer.htm Available at Whole Foods. and I once scoffed at mock-anything. This egg replacer actually worked better in my blueberry buckle than the real thing Julie

I'm proud to report that we ate the first tomato of the season yesterday-- there are definite advantages to living in the South!! But this one also came from my Earth Box https://www.earthbox.com/ the ones in the ground will take a bit longer, but will produce much more if they don't get the *&^%$# blight. Of course I've got gobs of fresh basil to accompany! Yum!!

Honeysuckle Sorbet recipe is at the end of this article. But for 4 cups of blossoms I might have to pilfer the entire neighborhood! Julie