emilyr

A British girl traveling in Greece had a 10 Euro drink that included Baileys, chilli, tequila, absinthe, ouzo, vodka, cider and gin. And then her face swelled to the size of a soccer ball. I don't actually know what's more shocking, the swelling or paying 10 Euros for a drink with that combination of flavors! Clicky for the story.

My grocery store usually only carries Athenos hummus, which is ok, but today when I went in, they had Sabra's Seriously spicy. The girls in the deli had a container open to try and it was quite good. I'm not even a spicy fan myself, but it wasn't bad. I'll look for Sabra at other stores in the future.

I've found another reason I shouldn't go to the grocery store hungry. I work part time at a grocery store flower shop with my mom, and when I was dropping her off today and getting lunch for myself, the produce manager stopped me and said, "I have something for you!" I'm his "weird" food buyer. We're a small town grocery store, so some thing just don't fly off the shelves. Long story short - I got 4-4 oz. containers of sprouts for $.50 each. One each of radish sprouts; a "spicy mix" radish/alfalfa blend; an onion/alfalfa mix (the onion part of this mix seems to be mostly just seeds, unless I can't tell the onion and alfalfa sprouts apart); and a "crunchy mix" of pea, Chinese red bean and mung bean sprouts. I really like sprouts on sandwiches and got fixings for some of my favorite (turkey, cucumber, spicy hummus and so on), and I figure I can do a stir fry of some sort with the crunchy mix, but what am I going to do with 16 ounces of sprouts?! Please help!

It's not a recipe, per se, but I have to say egullet has re-ignited my love of eggs - especially over easy, soft cooked and otherwise runny and food-porn-photo-inducing! I kinda burnt myself out on eggs in college, but in the past few years have been dreaming of ways to add them to dishes like stir fries, curries, burgers and more!

I really love the all charcuterie landsapes. MMMMM...Proscuitto Trees!

I really wanted to help, unfortunately, Door County is the only part of Wisconsin I haven't visited. Here's the Door County Dining Guide. I have no idea if it will help, but it can't hurt.

I'd probably throw them in the marinade in the morning, but you could really get away with as little as an hour. I would save some out for a dipping sauce if you end up making basically a viniagrette. Also, I wouldn't go for too oily because you could get some flare ups on the grill. Just enough EVOO to get the marinade to coat well (I'd go with 3 or 4:1 acid to oil) and not huge chunks of garlic and oregano so that you don't get any burned bits during cooking.

My brother's birthday was Saturday. I got/made him his favorite meal. Giant deli sandwich with wasabi mayo and 2 boxes of choclate Pocky (which he was kind enough to share )!

I haven't seen the show yet, and plan on checking it out soon, but doesn't this sound like the premise one of the Next Food Network Stars guys proposed. Adam, I think. He took a question from online and then created a menu around it.

I work in radio in Missouri. We've been running some network ads for these. Maybe in conjunction with Wal-Mart. I can't remember right now.

I also read that he doesn't cook, so most of his meals are eaten out. I can't even imagine trying to pay for all that food out. Here's an article about the cafe at which he usually eats breakfast in Ann Arbor.

I like a regular, largish dinner fork rather than a carving fork, unless I'm carving at the table. I have little hands, and it's just easier. I never thought about holes before because you don't usually carve til the meat has finished its rest and that's when the juices are supposed to be redistributed down into the meat.

Yum!

Cranberries and pomegranate have similar flavors - or, at least, complimentary. Cranberry puree could add the stability you need without changing the flavor too much.

Emily, how was the Saveur/your salad dressed? ← Here's the Saveur recipe. I just did oil, cider vinegar, cayenne, S and P, and I added dried ginger. I didn't see the recipe til after I went to the store, so this weekend, I'm going to try it the "right" way, but we liked it my way too; I think the mint and basil will be a refreshing addition. I used golden grape tomatoes and a sugar baby (I think) watermelon.

Saveur had it's cover article on watermelon this month. I made a variation the watermelon-tomato salad they had featured. It was pretty tasty. I was a bit concerned that the pickier family members weren't going to like it, but they must have because the whole bowl was gone. With the abundance of both watermelons and tomatoes at farmers' markets around here this year, I think this will be making frequent appearances.

I really love Usinger's. It has the best snap. I believe you can get it in lots of grocery stores in the greater-Chicago area. It's a Milwaukee brand, but you don't have to tell your co-worker that!

I've never made veggie burgers myself, but went meatless one Lent in college and shared some with veggie friends (who had frozen patties in their freezer from their mom - she kept the recipe secret , but was more than willing to send extras for me ). That particular Lent was during my college basketball team's run to the Final Four, so I spent a lot of nights in the campus sports bar. They just had a grilled portabello cap burger as a veggie option, and it's become my go to grilling substitute. They also influenced my taste in veggie burgers, so I now I like mushroom-and-rice-based burgers. I like the idea of the beet-based recipes above. I might try those this weekend.

You've missed it for this year, but Inside Columbia Magazine (Columbia, MO) threw a nearly week-long Food and Wine Festival last week. I didn't go, but it seems like what you're searching for. Fine dining, cooking demonstrations, wine seminars and matching classes. They should have pictures up soon and info for the next one next year.

I've always just kind of assumed that a slush is a suspension. As the syrup/water mix freezes, the water freezes separately from the syrup which has a lower freezing temp (so the "slush factor" comes from water ice and syrup liquid). As the suspension rests, it separates, and the syrup sinks to the bottom.

OMG, Pille. Yum!

When we do them at church, we use an electric skillet. You can do about 18-24 eggs at a time, then we transfer them to the hotel pans and baste them every 5 minutes or so with melted butter to keep them moist (and one guy says to keep them from turning green in from the pans, but I don't know about that). Usually 2 or 3 people bring in their skillets, so we can make quite a lot pretty quickly.

I really like an Earl Grey that has double the bergamot than usual is my favorite with chocolate. Stash makes a good Double Bergamot Earl Grey that's pretty widely available.

Amazing looking dishes, everyone, as usual! I cooked dinner last night for mom and my brother's birthday (which was Saturday). I made a chicken marsala-esque dish with a local wine (Les Bourgeois winery's Fleur du Vin, from Rocheport, MO) and morels mom got from a co-worker; and I made risotto for the first time and simple microwave greenbeans with garlic. The family (except for brother who is UBER picky [doubly frustrating because I was trying to recreate something HE like in a restaurant! ]) seemed to like it, but I was disappointed with the chicken. It was alright, but not the dish I was hoping for. Not the best showcase for the mushrooms either because I think I let them cook too long. Next time I will use heartier shrooms. The sauce turned out ok, though, and the risotto was fantastic. I had never made it before because I'd only ever been able to find long-grain rice in my small town. Finally Wal-Mart started carrying some, and I think it will be a semi-regular menu addition. So easy and yummy. I carmelized some Vidalia onions as the base.

Add me to the JJ lovers list. There was one a block and a half from my apartment in college, and they still delivered! I could order a sandwich, hop into the shower, get into my PJs and head downstairs to meet the delivery guy. Plus, they were open open til 2 am, so were often on-call for the post-bar hours. And they would deliver a loaf of day-old bread and 4 pickles for only a $.75 charge. Great for four really drunk colege girls! And none of that has anything to do with the food. I've tried every sandwich on the menu, but usually get the Tuna or Turkey iterations. Their Vegetarian is REALLY good too (I'm not usually a fan of the all veggie subs). And Re: the bread: buy the loaves of french bread on Saturday night (usually from the early afternoon bake). Leave them on your counter overnight. Sunday morning (or, more accuratedly, Sunday afternoon) slice them thick and make french toast! Yum!