[Onion Confit]

I'ts a snowy day here and my first ever batch is on the stove in my Le crueset pan.

I'm making this to share with my mother who is a vegetarian, so instead of stock, I'm going with balsamic vinegar, so far so good.

[Husbands birthday dinner]

Beautiful menu.

For serving that many people spinach, how about spinach stuffed crepes in a wine/cheese sauce?

You could make it the day before, and heat and sauce them just before serving.

It's very rich, you'd only need one crepe per person. I love them, it's one of my favorite spinach dishes.

[Shallot, shallot and more shallot]

We like to finely chop them, bake a Pizza crust using Philsbury dough cresent rolls we make a crust, four hundred degrees until nice and brown.

spread the crust with cream cheese, and add the chopped shallots, some shredded cheddar.

cut into squares for a first course, with some white wine.

Heaven!

[Dutch Cooking (2005-2006)]

Yes, stollen! and it's really good.

We have whitsunday too. Thanks Klary. This thread is so informative!

[I will never again . . . (Part 2)]

Yup, once a week here too.. and we get some hot summers!

I will never again:

Grab my son's frosted pop tart out of the toaster without looking..

I burned every finger on my left hand, and I'm left handed.

Spent an entire day with my hand in a cup of ice water...

[Dutch Cooking (2005-2006)]

Klary, thank you for this wonderful look at your life.

This was one of the first discoveries I made on joining Egullet, and it continues to be such a joy to see.

I Make a German yeast bread for Christmas that is very much like your beautiful fruit cake, only in bread form.

Do you make fruit bread also?

[Breakfast in Bed ... ideal or just plain crumby?]

I don't wake up hungry, so there's that..

Coffee, YES! That is awesome, not having to get up and make it.

[Roasted Cauliflower]

Thanks to this thread, I not only make it but have my mom addicted, it's so awesome!

[eG Foodblog Tag Team IV: Marlene, Dave, snowangel - Cold Turkey, Three Ways]

godspeed to all of you, I'm in awe.

I also wanted to say keep asprin on hand, some people get headaches from the withdrawal. Best of luck to you!

[Report from a bacon tasting]

Wow, amazing, I'm jealous!

I buy that Hungarian bacon at a local store owned by a couple from Serbia, and it's very good.

[Nasty Ingredients]

I wonder if it's hereditary, but to me and my daughter, fresh basil smells like cat litter. We can't abide it raw. Cooked in a dish, in a small quantity, yes.

["I want a Krispy donut!"]

When my daughter was little we shopped at a pet store called pet food supermarket which she called pet soup foukermarket. She also called marlboro smokes marbles.

[Green Bean Casserole]

We're whiter than white, english heritage, and we love this stuff, although, in our defense, we use only fresh beans, and as Phatj mentions, we also do an upscale version as well as the regular type.

It's a recipe I modified from an episode of Alton's Good Eats.

To the blanched, fresh beans, I add butter, sauted mushrooms, mayo, sour cream mixed with enough milk to make it soupy, baked and topped with both fresh onions and the canned rings. No canned soup. The real trick is baking it just until the beans are tender and the mixture is bubbling, no more.

Delish, btw. You may convert people with the above!

Oh, and diced almonds are a great topper also.

[eG Foodblog: mizducky - San Diego: A (Really!) Moveable Feast]

mizducky, your cheese tomato toasts have been a favorite in my family for years.. so good!

Thanks for sharing your amazing blog, and those awesome sandwhiches!

[One eGullet dish which was so alluring, enticing]

Beautiful jello!

I've not been here long, but already I can say

Roasted califlower

Home baked bread

Burgers with different toppings.

Percy's eggs!

[The semiotics of the hot dog]

I think Busboy makes the point, every culture has some foods that can be eaten on the go, also, cornish pasties, eggrolls, etc.

I think the appeal of the hotdog is like the appeal of pasta or pizza, you can change the sauces, toppings, etc, and make hotdogs (and burgers) to be exactly what you like.

A hotdog with sweet relish, cheese and catchup is very different from the same dog with raw onion, hot mustard and kraut. It's food that lends itself to different tastes.

[3 a.m. party grub]

I would blame the booze.. the hotdogs, otherwise known as pigs in blankets, are amazing, Daniel. Just the best.

[3 a.m. party grub]

OMG, those hotdogs look amazing! Sorry they made you sick. there should be a rule that anything that looks that good should NOT upset your tummy!

[Johnnybird's Toast Dope]

I didn't see this thread until I realized I'd already done this.

I made homemade raisin bread yesterday, it came out beautiful, light, fluffy, nice crust, a perfect loaf! I love to bake in colder weather.. anyway, I tasted the bread and decided right away as wonderful as it was, it just was not sweet enough. So I got some really good margarine and beat in a little vanilla and confectioner's sugar. After a LOT of beating, I got a smooth, wonderful sweet spread. I put that on the raisin bread, HEAVEN! So good.

Looking forward to tomorrow morning when I will toast the bread and use my own version of dope.

I know I could add citrus peel, spices, etc, but right now, I'm enjoying it just the way it is.

How funny I would fine this thread today, after I'd already made my dope!

[eG Foodblog: mizducky - San Diego: A (Really!) Moveable Feast]

Hi Mizducky! i'm a Newbie here, and I've never seen anything more enjoyable to read than these food blogs, so thank you!

The onion pies look so good. Do you dip them in a sauce or eat as is, or dip them in the main dish? They also make those in the cooking of India, I think.

I find your homemade and takeout concept very interesting. thanks again!

[Back-of-the-Package Cooking]

1 pint sour cream

2 tablespoons dehydrated minced onion

1 tablespoon instant beef boullion or concentrated beef stock base

WOW

Ok, not making this up, but I've been preparing this for about five years now, and I never read the recipe, I thought this was something I invented! Serious.

I add a tiny dab of sugar to this too.

We have it with Ritz crackers, it's really good. This is weird.I really thought I was the only one.....

[PMS: Tell it Like It Is. Your cravings, Babe (Part 1)]

Oh lord, no steel magnolia's while pmsing! No!

yes on the sweet and salty, how about pretzels dipped in ice cream, hold the spoon? It just gets worse and worse....

[Detox Foods?]

When I have leftovers that are tempting me, I put them in the back of the freezer, including a box of chocolates and a loaf of christmas bread I made.

I make my vegetable low fat soup, eat salads and lean protein and cut back on the white carbs.

Also, for some reason, this time of year makes me want to clean house like a fool, so that's burning up some calories for sure! Yesterday I cleaned my baseboards.

I also have my main meal at lunchtime and cut back on dinner and stop snacking at night.

I know, eaiser said than done!

Still drinking wine however. But no beer and no hard stuff.

[Make Your Own Belly Bombs]

I must say, between the bombs and the cheesesteaks, I'm swooning!

Thank you so much for sharing these wonderful instructions. And the pictures!

My stomach's growling.

[Guilty Pleasures – Even Great Chefs Have 'Em – What's Yours?]

Bacco's right out of the jar. lick your finger, stick in jar, put in mouth. Repeat.

This was from my pregnancy six years ago..

Put me down for the Chef boyardi pizza mix in the box too.. i add onions, mushrooms and extra cheese.

Melt velveeta and salsa in the microwave til the temprature of lava, dip plain nacho chips in it.

Bean and bacon soup with chunks of hotdog in it.

Anything pickled, onions, mushrooms, olives, pickles, califlower.

Dan Dee cheese corn

Oh, and Toasted, the dip you made with cream cheese, swiss, mayo, onion and bacon? I took that to a party this weekend, it was the first thing to dissapear! Ha! We rule!