Jmahl

How did you know? Just happened again this thanksgiving. The cranberry relish got left in the fridge. Yes, we looked right at it and left it alone. Yes, we had a menu written out. Yes, Yes, Yes. Anyway, the relish is great with the leftovers. Bon Appetit, Jmahl

Philip apprenticed with Rostang in Paris and held him in the highest regard. Its were he learned true professionalism. Glad you enjoyed your meal. Perhaps the day will return when an American can enjoy a meal in France without sticker shock. I'm holding my breath. Jmahl

For the last few years I have been brining - 2 cups kosher salt overnight - rinsed well and allowed to drain and dry. As mentioned above, I have followed Martha Stewart's recipe for Turkey 101. Covering with cheesecloth soaked in white wine and butter. for the first 2-3 hrs. Works great - some years we did not have cheesecloth so an old T-Shirt was sacrificed for the bird. I hope Martha is not offended - but we call it Marth's T-Shirt Turkey. My experience is that brining works. I started brining in 1999 when you never heard about it. It is hot now - and it works. Happy Turkey to all, Jmahl

Just came across the site in the November edition of "Food Arts" - Feeding America Cookbook Site Check it out. Jmahl

For dinner tonight, wild trapped quail prepared with prosciutto and rosemary sautéed in white wine and finished with brandy. On the stove. On the plate. So very good. Jmahl

I always roast from raw! in a hot oven, and I always roast just a little bit longer than I think is right, which makes it just right, if you know what I mean Dinner yesterday was sauerkraut braised with juniper, caraway and bay, with roast potatoes and carrots, fried onions and some really good smoked sausages from one of my favorite butchers here in Amsterdam tonight we had venison steak and 'farrotto' (farro cooked like risotto) with roast butternut squash, crispy pancetta and lots of sage. Hm.. I see a brown/beige/orange theme here.. completely unintentional at least they´re fall colors! ← Dear Chufi: What can one say about your photos - "mouthwatering" " Fabulous" "WoW" With my respect, Jmahl

And yet generally servers do much better than the BH as far as income is concerned. Its a topic that interests me, this discrepancy in total income between the FH and the BH. Jmahl

These are some we made recently filled with meat and potatoes, very tasty with some good cold beer. The recipes follow. Empanadas Gouchas Beef and Potato Empanadas Empanada Filling 2 small potatoes peeled and boiled for 5 minutes 1 lb ground beef ½ onion chopped 1 tsp chopped garlic ½ tsp ground cumin ½ tsp chili powder Salt and pepper Pastry Dough 3 ½ all purpose flour 1 tsp baking powder 1 tsp salt 2 sticks butter, chilled cut into ½” pieces 1 egg beaten 1 tsp vinegar 5-7 Tbs cold water 1 egg 1tsp water Preparing Filling Grate the boiled potatoes into bowl. Cook ground beef and chopped onion in skillet until brown and crumbly, stirring frequently. Add grated potatoes, garlic, cumin, chili powder, salt and pepper -- mix well cook until heated through. (some people add cut up cooked eggs, chopped green olives – and or raisins – softened in hot water) Preparing Pastry Dough Combine flour, baking powder, and salt in bowl. Cut in butter until resembles course meal. Add beaten egg, vinegar and cold water – mix until form a ball – add additional water if necessary. Knead the dough on floured surface. Chill for ten minutes. Whisk 1 egg and 1 tsp water in small bowl. (egg wash) Form dough in to 12 balls for large empanadas or 24 small balls for small empanadas Roll out ball for large empanada full with 2 Tbs meat mixture brush edges with egg wash, crimp edges with fork and brush top with egg wash. Repeat until all empanadas assembled. Arrange on baking sheet covered with sheet of oven parchment Cut slits in tops of empanadas (I used scissors) Bake in preheated oven at 425 degrees F. for 25 minutes until golden brown Serve with Chimichurri by breaking open empanadas and dipping in sauce Chimichurri 6-8 cloves garlic 2 cups parsley ½ cup cilantro 2 Tbs thyme 2 Tbs rosemary 2 bay leaves 1 tsp black pepper ½ tsp red pepper ¾ cup vinegar ¾ cup olive oil ½ tsp salt Combine in food processor Jmahl

I use 1 tbs. of minute tapioca ground in a spice grinder with some sugar from the recipe. I'm afraid you will have to experiment with the quantity to arrive at the consistency that you desire. Jmahl

Try this recipe. We really like it. Chimichurri 6-8 cloves garlic 2 cups parsley ½ cup cilantro 2 Tbs thyme 2 Tbs rosemary 2 bay leaves 1 tsp black pepper ½ tsp red pepper ¾ cup vinegar ¾ cup olive oil ½ tsp salt Combine in food processor Jmahl

Dear FG: I want to be appointed or annointed - whichever you think is approprate. Qualifications, I have been eating more or less some sixty years. I have been cutting and burning myself in the kitchen for almost that long. I am highly educated - more than 19 years formal education. I am qualified to appear before the highest court in the land. ( that means the world, no?) So appoint me critic at large or something. You have the power - use it. Enjoying the reparte. Jmahl

Tonight, Shrimp with Pasta Shells. . Just shrimp, white wine, cream, garlic, grated Parmesan, parsley salt and pepper. But so good. Bon Appetite Jmahl

I did a mini review of New Orleans September of 06 including Emerils. You might want to check it out. Jmahl

Dear Vinotas: Having been to Lyon several times all I can say is -- Belle Lyon. Thank you for sharing your photos with us. Jmahl

It was indeed, also called a figue de mer: Microcosmus "petit monde."As described by P. Wells "Violet or figue de mer: unusual iodine-strong, soft-shelled edible sea creature, with a yellowish interior. A delicacy along the Mediterranean, particularly in Marseille." It looks like this. ← Merci John, but in the spirit of Abra's original question; How do you cook it? ← As I recall, like everything on the plate it was raw. Jmahl

It was indeed, also called a figue de mer: Microcosmus "petit monde."As described by P. Wells "Violet or figue de mer: unusual iodine-strong, soft-shelled edible sea creature, with a yellowish interior. A delicacy along the Mediterranean, particularly in Marseille." It looks like this. ← When you want to know something about France just ask John. Many thanks, Jmahl

Several years ago, when visiting the Market in Lyon we had a mixed multi level seafood plate with the usual suspects and something called a violet as I remember - it was strange - what was it? The oysters were mindblowing. Jmahl

Will Jewish Deli's survive in NYC. This week's NYT Magazine has an article. http://www.nytimes.com/2007/10/21/magazine...=1&ref=magazine Go, Nosh. Jmahl

Try Topo Chico imported from Mexico. High carbonation? Yes. Jmahl

Why does anyone buy a can of whipped cream when you can get a pint of cream, whip it and it tastes a hell of a lot better?

Thanks Ellen: I was concerned when their website was not functioning. At least the old site that I had saved. Thanks again. Jmahl

We use "Pyro-O-Rey" custard cups that we picked up in Mexico. That is Mexico's version of Pyrex. You can pick them up in any Mexican supermarket or hardware store. We have had them forever. They seem indestructable. We also we use some little 2 0z. "Crestware" stainless steel containers made in India.

Just tried your method. IT WORKS. Thanks, Jmahl

My first cooking attempt was in 1958 - 1959 spaghetti and meatballs and a salad of iceberg lettuce and tomato. I still remember the recipes. Its probable still good eats today. How far we have come from Del Monte tomato sauce in the small cans with garlic, onion and green pepper sautéed in some olive oil and then the canned sauce added to the pot. As I remember the pot was aluminum (Wearever I think) pitted by the acid but polished to a high sheen with steel wool by my mother like everything else in the house. Jmahl

This is a wonderful Cake - Just eliminate the wheat flour. Torta de Santiago Almond sponge cake This cake is a specialty of Galicia. The top of the cake is traditionally decorated with a cross in confectioner’s sugar, in honor of Saint James, Spain’s patron saint. 1 lb. (500 g) blanched almonds (about 3 cups) 2 ¼ cups (18 oz/560 g) granulated sugar (used two cups) ¾ cup (6 oz/180 g) (one stick) unsalted butter, at room temperature 7 eggs (used 6 jumbo eggs) 1/3-cup (2 oz/60 g) all-purpose flour Grated zest and juice of 1 large lemon Confectioner’s sugar Pinch salt Preheat oven 350 degree (180 C) Butter a 9-inch (23-cm) spring form pan Grind blanched almonds fine Beat sugar and butter until fluffy – add eggs one at a time Add almond flour, all-purpose flour, pinch salt and lemon zest Pour into pan – bake one hour until a toothpick comes out clean Remove from oven to cool – add lemon juice to pricked top. When cool and ready to serve – dust top with confectioner’s sugar – decorate with a cross. Serves 8-10 “Savoring Spain & Portugal” by Joyce Goldstein Williams-Sonoma 2000 Jmahl