ChefCrash

You could make or use store bought yogurt. Thinned with a little water.

I changed the link above. This one contains four reviews. We're looking at the HDS7052U. The main difference between it and the one you're looking at is that it's dual fuel.

We were at Sears today comparing This Bosch with This Kenmore Elite. So far we're leaning towards the Bosch.

It sure looks great Grub.

Nothing fancy here but it's good. 1 clove garlic finely minced 3 oz butter softened (room temp) 8 oz Feta cheese 1 tsp Parsley chopped Mix all well. Place escargots in shells, pack with mixture and broil. I haven't treid this but you could wrap individual esgargots and mixture in puff pastry and bake. You can pack them in Mussel shells as I have done here:

No, hathor! "My" boyfriends are the Yankees ... as in Mr. Fabby calls to say he's taking an earlier flight/train home, so I can clear the Yanks out. (for him, it's the Lakers Girls.) Your husband looks famous/familiar in a 'haven't I seen you before" way. ← I gotta confess that the "gee, he looks familiar" thought was niggling at the back of my mind, too ... until I went Googling and found this photo. ← Mizducky--you are so right!! ← Err.. Howard Nessman? (Johnny Fever) WKRP in Cincinnati? Great blog Hathor. Thanks.

In my opinion the way to ruin garlic toast is by applying the garlic butter before toasting. You end up with soggy bread and burnt garlic. I toast my french bread or baguette and immediately spread the pre softened garlic butter. Makes a big difference. Try it.

Thanks Chufi for the link. Such a clever idea I had to try it. I made this pastry for apple pie. After grating the frozen butter, only a fork was needed to fluff the butter/flour mixture, 30 seconds flat. Had to use about four times the amount of water though. The pie looks great. Sorry no photos. I used up my allotment. Grub , the only difference between this recipe and yours is the freezing part.

Thanks Nicoli, I can't insist what I saw was yogurt, but it wasn't "Lyeh". The cone was raw and the fat was visible and in tact. Now I wish I had asked. One recipe with yogurt. Scroll down. Another with yogurt. And another. Scroll down. Another. Albeit for chicken. It certainly deserves investigation.

Gotta give melkor an 'A' for effort. I know for sure that yogurt is used to marinate shawarma in Lebanon. On a fresh skewer (one that has just been put on the rotisserie) one could see yogurt oozing out between the layers of meat. I don't marinate the meat since we can get very tender lamb here in the states. This is how I've been making the stuff for the past 15 years: On the cutting board are sliced onions, tomatoes, parsley, pickled Turnips and Tarator (garlic Tahini sauce). Curry powder, Cumin, salt and pepper are the seasonings. I use either lamb shoulder or chuck-eye steak sliced into thin strips for the meat. I render a little lamb fat with about 1 Tsp of corn oil and put the meat in the pan. Sprinkle with about 1/4 tsp each of Curry and Cumin, salt and pepper for one pound of meat. Stir fry till done. De-glaze with 1/4 C water to clean the pan and get some juices. Sandwich assembly using an unsplit Pita loaf. Wrap like a burrito And enjoy. Need lots of napkins for this one.

We pickled a whole bunch this past Saturday. Check it out: http://forums.egullet.org/index.php?showto...dpost&p=1276144

Thanks Michael Great info. I enjoyed reading your post and all 58 comments on Megnut. Very informative. Thanks again.

Thanks Sheena Since I haven't had foie gras yet, I would like to try it unadulterated. Seared on a piece of toast sounds good. If you can't find foie gras in Boston, I surely won't find it here in East Lansing. The Last time I mentioned foie gras at the local fine dinning, I got "GAZOONTITE". I know that I'd have to order for some on line. I want to know a good source, and what to do with it when I get it.

Your dishes look great ChefJohnny. I for one, have never had fois gras. I would love to know more about it: Where to buy? How does is come, raw, cooked? The simplest way to enjoy it? In a recent thread here, everyone cautioned that preparing it is tricky (something about removing vanes). Sounds like you know what you're doing. A pictorial demo would be greatly appreciated. Thanks.

It turned cold too early in mid Michigan. We have tons of green tomatoes. We pickled them. I use 120 g salt per liter of water (12%), and one part vinegar to two parts brine. Every jar gets two cloves garlic and a few slices of Jalapeno. The two jars on the left are cucumbers. Jalapenos and carrots and celery mixed.

I'm assuming this is for restaurant inventory. Do you want to know what you have at hand at any given time? Do you want to automate ordering? Could you give more info? What are you trying to do?

Blue Cheese dressing: 1 c mayo 1 c sour cream 1/2 c crumbled bluecheese 1/4 tsp garlic powder Mix and thin with buttermilk or milk 1000 Island: Mix together: Equal parts: finely chopped onions and dill relish mayo Tabasco to taste. At this point you have a great Tartar sauce. Add (ya I know) catsup to taste and you'll have 1000 island. If you really hate catsup, add chilli sauce instead.

Scubadoo your Kibbeh looks great. Love the peace sign (certainly in keeping with the times). I've never heard of Kibbeh with tomatoes. I'd love to try it, if you'd give us the recipe. What part of Lebanon is your Grandma from? Rebecca? Do you have a recipe?

Pat, the meat is ground in a food processor in small batches.

I take it that "Khashbeh" means plank or platter? Never heard of the term, but sounds real good. You left out Asbeh Nayeh. Is Karam a restaurant? Where is it?

My brother's brother in law is visiting from Lebanon. It was communal dinners for a few days. Dinner at my brother's house: The main dish. Raw Kibbi made with ground top sirloin, onions, marjoram, salt and cumin and very little cracked wheat. Served with an assortment of fresh as well as pickled vegetable On the plate the kibbi is topped with new Lebanese olive oil and enjoyed with Arak for the men and beer for the women. The next day dinner was at my house. We served fried trout, Lahem mishwee with tarator fried bread and french fries.

Nice blog FFB Once you said: I wish you had shown us how you eat one.

Looks great Foodman My wife makes a quick version by lining a pan with a layer of toasted bread after cutting off the crust. Applies syrup and a layer of Ashta and sprinkles that with the Pistachios.

I have the same one you have Chris, which is my favorite and a useless complimentary ladle from All Clad.

Thanks Shaya, Labneh is simply, strained yogurt. My wife makes yogurt using whole milk (sometimes Half & Half) and about 1/2 cup of culture (leftover yogurt from the last batch). The yogurt is then strained overnight in a strainer lined with a couple of layers of paper towel.