annecros

As Seen on TV So I caught the commercial over the weekend, and was thinking when I saw the demonstration on the orange that this might make a great kitchen gadget. I love my microplane, but this is self contained and all that other neat stuff. They are on BOGO right now, and I wouldn't mind having a pedicure tool around. Thinking about taking a sharpie to them, one to be labeled "Feet Only" and another to be labeled "Kitchen Only" and giving it a whirl. Has anyone used this item in this application? Are there any concerns besides having feet shavings in your limoncello?

It is amazing - and a great way to eat yourself around the world! Another thought, have you been to "The Boys" Farmers Market? My sister called me right after Frances, and as soon as she determined that we were all safe her next question was "Is "The Boys" OK?"

You should have no problem finding citrus (Honeybelle's are in!) and seafood in that part of Florida. Unfortunately, I have not been to that area since before Hurricane Charley came through, so can't speak to it. I will ask around and see what I can find out.

Riggin's is exactly that. Maryland or Garlic Crab, mallet, boiled potatoes and cole slaw, paper towels, you get the idea. They also have an adjoining fish market, and a full menu besides. Good all you can eat specials. Very homely. Two Jays is indeed "Kosher Style" and decent, but there are better deli's south in Broward and Dade county. I've heard of the Bizarre Avenue Cafe as well - but never tried it. Don't worry about Peruvian in Lake Worth. That place has been on fire for a while, and the South American population now outnumbers the Cuban population in South Florida. If you are in the Aventura area, there are several Argentinian Steakhouses to choose from - one that would seem to fit your criteria is another small, locally owned chain "The Knife" It's an Atkins paradise, but we haven't been since the off season, and somebody told me the other day that they may a victim of their own success. Click here for the lowdown on The Knife Oh and if you are in the Aventura area, have you ever driven up A1A and had a burger at Le Tub? The very epitomy of Florida Casual. Dixon Li's is actually a fine place to eat, with a casual atmosphere. Better quality than you would expect.

I have found the Lodge Logic line to have an inadequate "preseason" myself. I just consider it a starter season, and fry bacon in it. It won't "feel" right until you have fried a couple of pounds of bacon and a chicken in it.

I moved from Lake Worth about a year and a half ago - but if they are still around, and you are looking for not so fancy here are some ideas: Riggin's Crab House at I-95 and Lantana Road Two Jays - several locations, one downtown Lake Worth NYPD Pizza - Lantana and Jog - Southwest Corner (also a walkup location on the beach) Taco Trucks all up and down Military Trail - concentrated to the North in the West Palm area around the airport (be brave) La Granja for Peruvian - Lake Worth road just west of Military Trail John G's - Old Florida Seafood - in Boca on Ocean Blvd Saito's - I think there is one in City Place, and one in Boynton on Jog Road - decent Sushi and Hibachi and casual Will touch bases with my son who still lives up there and see what is new and interesting.

Ah! It is finally January in South Florida, and time for revenge. My first "real" tomato of the year - Marianna's Peace - We ate it two days ago. We prepared it by slicing, spreading across the plate for presentation with a salt cellar next to it, and in what must be a truly sacred ritual - we each selected one slice at a time, taking turns, each rolling eyes and talking about how wonderful life can be. She's in my avatar as a whole fruit (for now), and was grown in a self watering container on the back porch made from two Rubbermaid Storage bins. At last count she had 13 siblings on the vine. Earl's Faux was yesterday, and we tried to decide which one was a more life changing experience and couldn't, so we have to eat more! Seriously, I know it is not practical for a lot of lifestyles, but the eating experience is something amazing when you grow yourself. I grow the vast majority in the ground, but the water situation down here has inspired me to be creative.

Now that is interesting! I wonder if it takes a whole week? Also, were the bacon drippings room temp?

Spent Christmas Eve morning with several neighborhood ladies who definitely knew what they were doing! My first tamale! Shredded chicken and pork. Sorry, no recipe - the tamale expert told us all to just boil the meat, shred it, save the stock, and we brought it to her to season. I do know she used cumin, garlic, onion, salt, dried chiles. She then moistened the seasoned (cumin seed and paprika and I think chile powder) masa with the stock we had saved from boiling the meat. Then she had a glass of wine while we folded a gazillion tamales. Not sure how many we made, I ended up with 8 dozen in my steamer when I headed for home. Hubby ate the first half dozen out of the pot (two hours later) dry! Later, when the kids came in, we served them with salsa verde, pink beans and rice. I still have a dozen in the freezer. A real learning experience, and now I plan on keeping them in stock now that I have an idea of what the technique is like.

Toast. I really, really appreciate toast. And, a runny egg yolk. Then there is a tomato right off the vine in the yard out of hand.

If you smile and ask about the kids, they will toss an extra claw in the bundle after they weigh and price. Sort of like the "Are you from the Keys?" discount in the Keys. Say yes.

Are you sure they are stone crab? "Jonah's" are deceivingly similar.

Trying both places is a sound scientific method. The large are in my comfort zone, more meat, less shell. Mediums hurt my fingers with the picking, but darling daughter doesn't have the same health issues I do, and blue crab are her crab of choice. The jumbos and colossals are not as sweet, in my humble opinion. I don't know why. I am sure there is a perfectly reasoned explanation for that phenomenon. I am not sure I would call myself an aficionado, but I have eaten them on the dock at 2 AM immediately after the traps are pulled and the boats driven home. I have also wrung my own Florida Lobster. I gag over seafood that isn't fresh. As long as you are in a reputable market that you trust, there really is no difference, and you can purchase an exponentially larger quantity for the same money.

Sounds pretty 'fishy' to me....Are you saying you got 8 stone crab claws for $11 retail and then paid $48 at Joe's for the same size claws? And that some random fish market (apologies to Anne) in Hollywood gets the same quality claw as the most venerable restaurant in Miami Beach? Claw quality can vary widely, not just the store/restaurant source (wholesaler/crabber), but the geographical source as well. The best claws go to the people who pay the most, and it ain't some chicken market. ← No offense taken Danny - I can handle myself. The name of the place is misleading - if you have the opportunity to visit I promise you that you will understand that it is not "some" "random" market - and I think I qualified the argument by stating in the beginning that a quality market (not Publix) is a better source for stone crab than standing in line at Joe's along with the snowbirds and schmucks. That was my original theory, and I think I am right. Of course, if you want to stand in line at Joe's with the snowbirds and schmucks, knock yourself out. At the very least you will be able to say you were there. Keep in mind, in the restaurant business, if folks are standing in line and cooling their heels for an hour - then the restaurant is selling the stuff too cheap - in the mind of a successful restaurateur. Now, when you talked to the folks at the seafood market - I know that they explained to you that the claws are cooked on the boat. All of them. I understand and agree with your point that people that pay the most get the best. No doubt. However, you know enough about the restaurant business vs. the retail business to understand the differences in the overhead. The retail markup is never going to be as high as the restaurant markup. I mean sheesh, they have more square feet under air at Joe's, imagine just the bills for the linens, the hostess has to be paid, the dishwasher, even the wait staff gets at least a couple of bucks and hour, etc, etc, etc. I think if you reflect upon that - it won't sound as fishy as you are implying. And come on, even you surely have dumped a couple of eggs, a cup and a half of lime juice, and a can of condensed milk into a graham cracker crust at some point. Seven dollars and fifty cents a slice for Key Lime freaking pie. Scaling that markup to the stone crab, it is not so hard to understand. No doubt that Joe's and Billy's get a volume discount. Joe and Billy (actually by now the grandkids) also have a lot of bills to pay at the big house on the beach. They simply do not pass it on to the customer. Paying more at the consumption point does not guarantee you will have a better claw. Get to know the guys behind the counter. Make friends, keep them close. Apologies to you, and you know I really respect your judgment and opinion, but man - you've been living down here all this time and haven't figured this out? Dude. The Golden Crab, right now, is the best bang for the buck of any seafood in Florida. Eleven bucks had to be the mediums. 8 per pound sounds about right. I go "Large" or I go home. Higher flesh to shell ratio.

What? You can't handle threads on the lip? So tender. You must not be thirsty. We really are lucky to live in these times. hehe, you really should market something in the same volume range. Or somebody should. Maybe an eG Gulleter? When hubby gets out the mouse sander, I hide. Literally. He gets grumpy.

Oh, you think too much. Especially because you either buy frozen concentrate or powdered crap - (and I do mean CRRRRAAAAAAAAAAAAAAAP in the Scottish accent sort of thing) Pink Lemonade is just some grenadine in an already fresh squeezed lemonade. It makes it pretty and special. Cherry juice from a bottle of maraschinos is usual as well. I think the advent of ruby red citrus has influenced the citrus beverage industry. Although I know of no ruby red lemons.

Thus, you purchase the "wide mouth" version. The one's that take the standard lid are too narrow at the top. Twelve bucks a case at Big Lots and that sort of place. We kind of make fun of yankees who try to drink from the standard. Much fun. I understand why you hate them, but please understand that you are an infinite source of levity. Kind of like we nudge one another and whisper - "Watch that Fat Guy try to drink from that Mason Jar!" We love ya though, but you can be amusing. Dribbling - when it happens to another, is just pure clean fun. That's what you get for going to a "Texas Style" place in New York. A lot of scenery, not much substance. Who needs a handle? Sheesh, you can't hold onto a glass? Yep, it does. A great way to describe it - "wetter" and colder and all the good things you want from a cool drink of water.

Heh. Quart Mason Jars - wide mouthed - for iced tea in the heat of the summer. "You might be a redneck..." I can't stand to drink anything out of plastic. It bothers me.

Mac and Cheese? Frittata, Strata. Muffins, Custard Pies, Quick Breads. Breakfast Casseroles. Waffles.

I am so loving this "Letters from the Canyon" series. Well written, evocative. You put me in a parade, and now I am in a good old fashioned roadhouse. Love it. I can smell the steak. Love's me some steak. And I also loves me some pretentious non pretentiousness! Cutting the cravats had me rolling.

The little ovums are lovely. Cook's treat. Sometimes they made it into the pot of Chicken and Dumplings. Fought over, for good reason.

An unopened, three year old box, of Twinings English Breakfast Tea. Was moved two years ago.

These competitions are very important to the students. Hubby was teaching printing and graphic arts (and was chairman for VICA) at Albany Tech in Albany, GA when that culinary department broke out bad one year in competition. It reminds me of football rivalry - and we know how that goes in the South! Blaming the coaches for winning or losing is a sacred pastime. If I understand correctly, these culinary programs are geared toward Institutional Cooking (and no - that is not a bad thing at all, site the recent Daily Gullet article "Cooked" part one here) where Jeffrey Henderson traces his transition from learning to cook in a prison kitchen to his eventual success in fine dining) more than on fine dining. Although event catering got its fair share of attention in the curriculum. Many of these students are adults that need a fresh start, kids who do not perform scholastically for one reason or another, or are those who cannot afford the Big Box Culinary Schools. I think it is a fine way to offer an opportunity to learn the skills needed to operate in a kitchen, cater a large group, and appreciate the financial workings of purchasing/pricing. He/she probably learns very quickly that they make good munchies the first time they give them a whirl in the classroom! Seriously, though, teaching that 19 year old pot smoking hippie (clearing my throat self consciously, as many of a certain age might) about microgreens and Trotter-esque microportions would be very progressive of an instructor in Asheville. Where else would these Asheville students get that exposure? The basic premise of Adult Education in the Tech School's is that adults learn by doing. I'm not sure that Asheville has cornered the market on this sort of individual, either. I am sure that CIA has their fair share of this personality type.

I like the cast iron idea. You'd have a grill, griddle, and fryer - and even might be able to pull off a simple baked item in a dutch oven.

How exciting! What did the winning team do last year, and why do you think they landed in first instead of your team? Know your competition, and where the bar is set. Also, who are the judges? Foodie or nonfoodie types? How many servings? What was your dessert, or is that new for this year? What's your budget? I see from the web site that the competition is in San Diego in April. Avocados? Hispanic is pretty trendy these days, and tends to lend itself to the stove top and knife work.