emilyr

I do! Fabulous--thanks everyone! I never knew there were so many. Emilyr, how were those grapes served? ← They were just a salad/side dish. It was buffet style, so they were in a big hotel pan.

Didn't someone around here make a salmon and/or soy marshmallow recently? gfron1 maybe. That would be really good. Salty and kind of the definition of fluffy food.

At a rehearsal dinner for a wedding, they served Grapes Diane. They were really good (the best thing on the buffet). Tiny little champagne grapes with a creamy sweet and sour dressing. It was somewhere between a cole slaw dressing and a bottled poppy-seed dressing.

I think if you're doing this with the urban legends dinner, then you should definitely do something with "the call came from inside the house." Send texts before dinner starts or a video shot in the house, Blair Witch-style. Maybe stay hidden from the guests til you're ready to serve, and then send a mass text/video to set the mood.

Salmon patties were the bane of my childhood. My mom didn't make them. Her dad was allergic to fish, so she really only grew up eating fish sticks and doesn't really like it all that well. We're Catholic, and my school made them a LOT on Fridays. Plainly stated, they sucked. I tried taking my lunch every time they were on the menu. I found out later that my little brother loved them. He once ate 7 from surrounding kids. Last week, my mom said my dad had been talking about the salmon patties he had as a kid (he's not Catholic, and is more Southern than mom's family), so we should make them for dinner. I resisted. I couldn't imagine making them not taste like catfood. She found a recipe online that had lots of Asian/Thai flavors - cilantro, chili flakes, lemon zest, etc. Covered in panko. I made a rice wine vinegar based cole slaw to go with. They didn't shake my world, but I did realize I should probably give them a second try.

Last weekend I volunteered again for the True/False Film Festival in Columbia, MO. It's a fest dedicated to documentaries (I mentioned it upthread, too). This year, the film I really looked forward to was Pressure Cooker. It's the story of three Philadelphia high school seniors who take part in a culinary arts program and competition for scholarships, aided along the way by their fierce teacher Wilma Stephenson. That link takes you to TakePart.com which has a lot more info on the film and C-CAP, the culinary arts program that provides scholarships to high schoolers. It's a great movie. See it if you get a chance!

I made chicken noodle soup last night. I had all the ingredients for a basic soup (the grocery store was selling chicken necks and backs for cheap), but then the weather turned beautiful yesterday, and I wanted something more spring-y. I ended up adding mushrooms, peas and spinach in the last few minutes. Yum.

This has been floating around the internet, and I keep meaning to fill it out. I thought I'd post it here so I can see what you all think, and give myself a little time to do it. Food from fiction that you'd like to sample: A fictional meal you would like to have attended: A memorable work of fiction set in a restaurant or a café: Food you've tried that didn't live up to the expectations raised by a fictional account: Food from fiction that you couldn't help but want to try even though you knew you would hate it: An unappetizing food description from fiction: A recipe you've tried or a meal you've recreated from fiction: Food you associate with reading: Your favourite food-focussed book/writer: I have answers for a few. What say you, egulleters?

Does the beekeeper you're working with make a whipped honey? I had something like this with biscuits, and it spread almost like butter. You might be able to scoop it into shells. Also, it might be good paired with a really dark chocolate infused with tea and/or lemon zest. I'm thinking of tea with honey and lemon because of the cold I've been fighting off all week.

I decided this Lent to try to make more real recipes for Lent this year. My mom doesn't really like fish except for tuna and was raised on tuna/potato chip casserole every week. My little brothers were really picky, so we had things like spaghetti with tomato sauce only, cheese pizza, mac and cheese, and of course fish sticks. This year for Ash Wednesday I made a chick pea curry. This was a double goal for me. I'd never cooked chick peas before and had a similar dish at an Indian restaurant a couple of weeks ago. I sauteed veggies in oil, added lots of curry powder with extra cumin and ginger, then added a can of diced tomatoes and soaked chick peas. Brought to a boil then simmered for a couple of hours. Friday this week, I just threw together a vegetarian chili. I never made it before, but had to go out before it was tie to eat and when I came back, there wasn't any left, so I guess it was pretty good. Corn, beans (2 kinds), green chiles, onions and rice in a crock pot with lots of chili spices, cumin, and tomatoes. Someone on another thread here said she tried to make dishes from countries that her Catholic charities supported, to make a connection with those less fortunate, and I may try that, but it could be hard to get ingredients in my town. I'm going to do the best I can.

mmmmmm! So good! We used to make these on coffee can stoves at Girl Scout camp, but we left the bacon on the bottom, so it became like a reverse sandwich: bacon, toast with a hole and an egg in the middle, and then more bacon. We only used cheese occasionally because it got too sticky.

I live in a town of about 17,000, and the only things I can see on your list that I can get readily are the Mexican crema (it's at both the local grocery store and the Wal-Mart SuperCenter) and the pancetta (some, from the grocery "deli") and pig parts (there's plenty of pig around here - lots of farms). I work in a larger town (50,000+) and they have some ethnic markets and things, so I know I can get Miso paste and larger markets should have sherry vinegar, smoked paprika and creme fraiche. I think I could get duck from the farmer's markets or specialty farms. Sumac and pomegranate molasses would be harder, but there's a Middle Eastern store there, too. But, that town is an hour away and I work nights and weekends, so it generally means a special trip. I probably wouldn't get down to find them unless it was a really special occasion.

JoC is my family's go-to basics cookbook, so we have several versions. My grandmother got the version that came out in the late '30s for her wedding (in the '40s) and my mother got the version that was updated in the '70s (I think 1972?) for hers. Both of those have recipes we've used for years. Whenever I come across an ingredient I've never used before, I check one of our JoC's to see what it has to say, even if I don't necessarily use the recipes provided. Same with new techniques. The pictures are great. I got my mom the 1997 update for her 25th anniversary, and it was awful. The recipes we tried are all just a little off, like they weren't tested fully. Plus there were a lot of classic recipes that just weren't there. I had to redeem myself, so I had my dad get her the 75th anniversary edition a couple of years ago for Christmas. We like this one a lot. It has a little bit of a weird structure (recipes are organized by ingredient rather than by course/type), but there's a great mix of classic recipes and new updates. It's very thorough. This is what I'd recommend if you're looking to buy today, and it's my go-to wedding shower present. The recipes we always use from the JoC are the apple crisp, brownies cockaigne, and ginger thins. ETA: If the 75th anniv. edition isn't to your taste, I'd go for the '70s edition. And look for it in spiral bound for ease of use.

I don't know about holding, but could you do a quick butter (or brown butter) saute just prior to service? I like the way that little bit of browning heightens the taste of pasta. That might even solve some of the holding problem, since you're already considering boiling and reviving.

I went to school at Marquette, and spent a considerable amount of time on the East Side (Brady Street, especially) for food. The 3rd Ward was just coming into it's own when I left. Either of those places might be good, but I don't know if a whole new restaurant would work right now. Mabye you could work with some already established wine bar to expand into sandwiches. My friends that still live up there are definitely into experiencing local (Wisconsin-wide, anyway), organic food. If you could team up with farms or local suppliers, you'd probably be golden. That being said, I think Milwaukee's not too bad, food-wise, if you're willing to look a little bit.

Here in mid-Missouri, we seem to have a combination of traditions. We both bring food to families and, in my town, often have meals at church immediately following the funeral and burial. My grandpa jokes thatt most people only go to the burial to find out which church is hosting the lunch. My church, the Catholic Church in town (and the largest congregation), has fried chicken catered in and potluck side dishes from several families who live in the regional area of the deceased's family. It's very organized and a really important part of our parish budget; we see it as a major part of fellowship (not to mention a vital part of Burying the Dead - a Corporal Work of Mercy). Other churches go all potluck or have sandwiches and PL sides. Some organize food to be sent for the family for a few meals a week for a few weeks. Food we bring around the time of the funeral isn't necessarily just for the day of the funeral. Sometimes it's a matter of sending muffin or fruit platters for people who show up at the homes before or after services, doing a round of grocery shopping, or even just showing up with a few coffees and donuts. There aren't a ton of casseroles that show up, but deli platters are big. I try to bring salads or veggie side dishes, since things that do show up are generally meat- or carb-centered. I would say that more than food, potted plants and flower sprays are the go-to bereavement gift. When my Grandma died last year, our house was full of peace lilies and potted palms, til I killed them. I have a decidedly brown thumb.

I haven't been yet, but from those I've talked to, you're about right on. Nice for the money, but not as challenging as Wine Cellar Bistro or even Sycamore (a plus for my friends and family who aren't very adventurous), but there are some interesting choices on the menu, I think. I can't wait to try it; looks like a good deal and different from most Columbia restaurants, anyway. Here's the website.

We ended up making the pork from this David Chang (of Momofuku) recipe for Bo Ssam that he made on Martha Stewart's show the other day. It was REALLY good and served with some very vinegary sweet and sour cole slaw; carrots, cucumbers, scallions and avocados; and a ponzu-like dipping sauce; all in a lettuce wrap. Rice noodles with peanut sauce on the side. Woodchuck Amber Cider to drink, and German chocolate cake because we like it.

Is there a recipe available without having to watch the video?

That looks great!

As I was very sleepily showering this morning, I looked at my olive oil/honey/macadamia nut body scrub and apple/wild fig shower gel and thought, "Yum, that sounds good." I think I may be losing it. And I don't really care at this point. I once also had a body spray that was lime and basil, which is one of my favorite grilled chicken marinades, so I don't think I'm too far off base. Obviously, food scented body products appeal to us because of the memories they trigger. Any that you particularly like? Have you ever been inspired by a non-food product to make a food product? I'm thinking of making a macadamia nut cake, vegan-style with olive oil and honey. Any recipes?

I like the idea of getting your partner in there to help you. You mention that things like prep take a lot longer for you than for others - me too! My little sister helps me out, otherwise dinner would be a marathon procedure. If he can help you with the chopping, peeling, or sorting, that would be great. If he can just be in the room and talk to you, maybe he can see how cooking is relaxing and important. If all else fails, maybe he can help you study, so that you have other time free.

My co-workers and I were talking about "Cardinal" food today. We usually try to come up with food based on the team names and figured we could do game hens or something. Steelers were a problem. Kebabs on steel skewers? Meh. We're not really cooking. Just planning. I'm probably going to do nachos too. And burgers or fish tacos. Something with lots of avocados because they're actually on sale and ripe at the same time this week!

Plus, I think this has been around awhile longer. I went to a BBQ seminar with a competitive team and they showed us basically this same thing and several variations. Breakfast sausage around HB eggs and mapel syrup bacon. Chorizo stuffed with olives and wrapped in bacon (or pancetta? I don't remember). And more. All of them smoked for a few hours. As I recall, they were like team snacks or breakfast foods during competition.

I also really love the squeaky noise you hear just in your jaw and inner ears when you're eating fresh cheese curds!