Kouign Aman

rosemary and orange - especially orange peel

I suspect, having waited this late, I'm gonna get whatever is leftover. Maybe we'll go on a Convoy-crawl tomorrow evening, and hope to find a happy single. The prices are indeed daunting.

Moratorium on hold for one week, then it can slip back in place for another year. I hope our local market has the lotus seed or eggyolk ones when we go shopping this year. I wish I could buy a single cake instead of a box of four. There will be four of us this year, so one cake would be perfect. You know they are sweet when a 5 yr old says 'no more, thank you' after 2 bites.

Indian - maybe marshmallow a spicy dal?

That rice w spinach looks extra good.

? make your preferred frosting, spread it on her cake, sprinkle w granulated sugar? Each bite will then contain grit, and you can do the sprinkling last minute, so it doesnt dissolve.

These two are pretty clear copy-cat. Since the advent of Adkin's, who can claim a bunless burger is proprietary? Even the drive-thrus offer them. Yeah, because these are the only two restaurants in the country that sell burger, fries and beverage as a combo, tho granted the beer choice isnt ubiquitous. Stupid (or arrogant) to call it Combo #3, I suppose. He signed a deal, then thumbed his nose. Dumb deal, dumber to pretend it didnt exist. Lots of knock-off ideas out there - how about a Debbie's Crumbcake shake?

If you are using mozzerella, why are you concerned about using gelatin because its not vegetarian? Neither is the cheese. Gelatin seems the easy choice - works for all the layers, easily binds to itself, is inexpensive, readily available, and easy to work with. Tomato 'water' or juice (I like the color of the latter, for your layers) Infuse basil leaves or puree them and add to the hot water for the gelatin (puree to squeeze juice perhaps, again going for the color) As suggested above, smoosh the mozzerella and then glue all the little bits back together with a tiny bit of gelatin Perhaps add finely chopped olives in a very small amount, since the olive oill component is problematic Probably its important to keep the balsamic vinegar layer of gelatin very thin.

Wow. You just inspired me to ask the spouse if we can get rid of his 20-serving set of matched glasses and replace them with yours. I have my fingers crossed!

Mustard? Hmm, I've never tried that. Mayo, yes. Mustard, no. What kind of mustard? I like Grey Poupon - tangy and salty and a bit of bite. My friend preferred French's.

This one is for those with a surfeit of oranges: 4 oranges, cut off the skin and pith, slice into thick rounds 3T honey (orange blossom is my choice) 1T orange flower water 1 cinnamon stick (I use a tiny bit of ground instead) Heat the last three in a saucepan and bubble together 1 min. Pour over the oranges. Can serve immediately, or refrigerate for serving later. After 24 hours, they are candy-sweet, so if you prefer contrast (tangy fruit plus sweet), make them not so far in advance. These go nicely at a buffet, and are very pretty on the table.

tempura

After a recent s'more experience, I'm trying Hershey's Special Dark next time. The 'originals' were so sweet my teeth hurt. Oh, but fun! I will keep an eye out for the Giant Marshmallow.

Or eaten by the spoonful. Or spread between Vienna Fingers, for tea.

If one started with a young enough seedling, wouldnt a regular pot work? Use a wire around the rim or build a nylon rope basket around the pot, to connect it to the hanging wires/ropes, and grow the tomato out of the drain-hole? That would allow for durability and take care of that UGLY fabric tube. I'd kinda want to grow some fuzzy herb on the top, and the tomato dangling down.

Save 3 trips a week - buy for two nights not just one.

I've learned to undersalt if I plan to add acidity late, then do the final salt adjustment as the absolute last thing. The acid just seems to make it all seem saltier. I will have to try a slosh of vinegar in the next stew I make.

Ouch. Wearing a hat indoors is a no-no- can be viewed as rude or unprofessional. Me, I'd rather see your mohawk. I agree w above: "more management experience" could well mean - "this guy knows how to balance a budget", and that means a lot to the folks who front the money. I hope the issue is no longer one, and you've gotten the job of your dreams.

Farm-Fresh booze. Bwahahahah! Fermentation = a kind of rot. Aint nothing fresh 'bout that.

Raw turkey. Urk.

Dunno about the canned stuff, but Emeril's cookbook for kids is quite functional. It has real recipes for real food. The for-kids part was in choosing dishes kids tend to enjoy, with recipes within their grasp.

The Spicy Chicken Sandwich is a very good sandwich. It requires no qualifiers such as 'for a fast food sandwich'. It is plain and simply good. It is purt'near always made to order, and can be served too hot to eat. The jalapeno poppers are a good rendition, using medium/mild peppers. For everything else, I slightly prefer Jack's to Wendy's, greatly prefer it to McD's, wont eat at a BK. Last year at thanksgiving, an Arizona location was offering deepfried macaroni&cheese. I havent seen that locally.

Never sift Always use salted butter (costco customer here) rarely adjust for egg size always add extra vanilla often add small qties of vanilla to recipes that dont call for it often sub grand marnier for vanilla almost always add extra garlic brown garlic last, after all the other stuff is browned usually add extra soysauce

I can buy the plant at Armstrong's Nursery (a chain). Have you tried that option?

There's a nice 'space' in the parking lot of the Keil's shopping center in Clairemont. In the past few years it has housed several restaurants, none of which survived, including a quite reasonable Japanese place (World Sushi. Not worldclass, but hey, this mall has an HomeTown Buffet - its not a picky crowd). In the same mall is a very basic Chinese place which is certainly old enough to vote, an expensive so-so independent coffee shop which has been around for ages, and a chain pizza place. What causes a location to make it or not? For those who know the area - what is it about this particular location? Its close to the beach and bay, has ample parking, is easy to see from the main road, and is easy to get to. What's up, doc? And who do we know who can be pursuaded to convert it to an Indian place?