nonblonde007

I can try.......I am a couple of hours north of LR, and find the same issues here, finding Anything not pre-cut and "normal". First, find a Mexican market, they usually have tripe and other cuts. Asian markets as well. Where I am, Wal-Mart, (of all places) sometimes carries frozen tripe. Wish him luck.

Wow! That looks Fantastic..........I am so steeling this idea for the halloween party. ( I think I will sneak in a few of the "real" worms if I can find them) *Just getting the visual, giggle*

ARGGGGHHHHHHHHHH!!!! I SO give up! They are all gone Again! WANTED: Experienced Assassin! Willing to work 24 hour shifts, Can not be squeemish at the sight of blood, Will be paid on completion of task. RIP: Arkansas Marvel, Black from Tula, German Red Strawberry, Brandywine Red, Green Giant, Sweet 100, and Big Boy. You will be missed.

Here we go again! BB Gun in hand, Tall wire mesh, (forgive me) pest deterrant spread around the planters, 40 ft. tall Female PMSing gorrilla with an attitude standing guard, (I am holding her child hostage), and the catalog in hand! I am Determined to have my OWN tomatoes this year, thank you! At this moment, I am savoring the last jar of canned (farmers market) ones from last year and loving it. What varieties will everyone be trying out this year? And why? I havn't quite decided yet, but have started the usual Arkansas Traveler, and Big Boy.

I wish, at this moment, that I was gifted with a writers ability. This thread has touched me deeply in ways that I cannot express. I have allways run to my kitchen and my cherished knives when faced with any uncomfortable challenge that life may have thrown at me. I never realy thought about it, I just cooked. Chopped, sliced, julianned, stirred, lovingly peeled and shaped, impatiently paced my small kitchen striving for perfection. The funny thing is, I never actually eat much of what I create, I taste and plate the results as beautifully as I am able, and only nibble at the outcome, no matter how wonderful or ghastly it turns out to be. It's the process. It's therapy. It's healing on some deep level that I am not qualified to diagnose. My family have often commented on the fact that I cook so much that is not eaten, stored as left-overs that are destined for the trash bin, due to the fact that each night, I need to create and can't allways do that with the remains. Depends on my mood. Sometimes, I just need to feel my knife in my hands. Explains why I have no food processors or choppers in my house, I just stubbornly refuse to use anything that removes my hands from the heart of the prep. Explains why I am obsessively possesive of my favorite knife, carefully cleaning and storeing it, and No, use the other one please and don't put that in the dishwasher, I will take care of it myself, thank you. I want to try everything and explore new ways of creating. The more stressed my day the more creative and involved my cooking becomes. And, yes, I allways feel better afterwards, less stressed, more in tuned with my little world. As long as I have my knife and something to chop, I can face whatever challenges the dawning day decides to throw my way. That, in itself, is theraputic.

I love eGullet!!! You know, you Must report back!! (I can see myself doing the exact thing and running here for assistance) Impatiently waiting the outcome........................

Food Site of the Day This site has kept me busy for Days!

and your Still single David???? Damn!

Read Ruhlman's blog, it explains everything. Today's entry has me a little worried tho, I think that by the cryptic wording, we may be losing a favorite chef..........for me, that would be Chef Cosentino or Chef Symon. Allthough, I don't think Chef Symon is leaving just yet, having had the leak about one of his challenges that hasn't occured. I don't believe Chef Sanchez will be allowed to remain for the end of the competition, simply due to Mr. Knowlton's obvious dislike of him, and well, he realy doesn't apear to be as good as some of the others yet. Ahhhhhh, Chef Besh, a fan fave, good ole boy, there is something about him I just don't like. But, definately a great chef and proves it again and again. As much I have a thing for Chef Cosentino, and root for the underdog Sanchez, it realy is down to Chefs Besh and Symon. GO SYMON!!! Whoot, Whoot, Whoot!!!!!

left-overs..............mmmmmmmmmmmmmm

Sony, do you have a cat?!?

Dr. J, Beautiful first post! Sometimes, it is worth the splurge. Miso with tofu.......... Salmon from Catalina Offshore. I wish I could convay just how rich, buttery, fatty, fresh and delicious this was. That company is definately top notch!

Doddie, again.........WOW! That looks so good. Dave, those mushrooms, yum. Pita sand with hummus, turkey, and about a million other things. I got a little carried away and ended up eating most of it with a fork. Looks like a train-wreck, but tasted so good.

Ce'nedra, your shrimp dishes look amazing, just beautiful! Doddie, for a moment I thought I was in the "other" dinner thread! That is something I have never tried, but would love to. In fact, everything looks great, as usual. I felt like grilling last night. Tossed on some veggies, (a little too charred) a sirloin and squid, Plated with a lemon, butter, and caper drizzle. Not so pretty. Veggies were overdone, but still good, steak was a little less rare than I like it, but the squid was insanely delish.

Bruce, That is Beautiful! Love the colors. Sif, welcome to the breakfast thread, a lovely first post! (makes vegan look yummy, and I am a hardcore un-vegan) Eggs benny with prosciutto and fresh grapefruit, orange and grapes.

*sigh*, it must be that time again. (I never keep track, tho I should, but hey, it's gonna come anyhow) I actually got in my truck and drove the ten miles to the store at 10:30 last night to buy a sirloin. I couldn't get it under the broiler fast enough, ripped it apart at rare, and sat curled on my bed reading, with cow blood dribbling down my chin. Thankfully, the spouse is still out of town, he would have immediately sent for the men in white coats after I growled when he got too close to my meat. Beef, rare beef, ahhhhhhhhhh the beauty of it. That, and very salty, vinagery, salt and vinager chips, by the bags full. And margarittas, lots of salt and lemon. And salty dogs. And, salted lemons, sliced very thin and marinating in their juices to nibble on. I might have a thing for sour and salt, I think.

I was watching The Next Iron Chef last night and found myself asking the same question. I noticed that I could tell the female chefs dishes on Top Chef also. I actually pondered this for a while and was unable to come up with a reason why, but yes, it seems that I could make a reasonably acurate guess. Of course, in all gender issues, there will be exceptions to the rules. I personally am not a "delicate" cook, rather robust in flavors and daring with exploration. (and I do a lot of pot-banging in the kitchen) It did appear though, that all of the female chefs I have noticed lately, seem to be delicate, precise, gentle in flavors, and composed at nearly all times. I think that would translate onto each dish presented and subtly give away the chef. This is a mighty can of worms opened, but a subject that I am sure all of us have thought about on occasion. Very thought provocative and intriguing topic.

Shelby, your kitchen looks like my entire house and yard, only, sweeter. (teen sons, they want more gore) David, beautiful taco's, love the home-fried shells, so crisp, fresh, and chewy at once. Stephanie, your dinner makes "low-carb" look good. (been there, done that) Last night, not too hungry but craving crunch and meat. Deep-fried chicken wings with fresh bluecheese dressing and chilli-garlic paste /butter sauce.

Rare, thank you, if I can find greek yoghurt around here, I want to try it. Will it work with regular? Eskay, strawberries, yum. I love breakfast on the patio this time of year. Crispness in the air and a beautiful morning. Soft boiled home-grown egg, tomato on endive, drizzled with warm bacon greese, sea salt and fresh pepper, bacon, toast fingers and home-made strawberry/rhubarb jam. *sigh* life is good.

I ran across this in the Phomenon blog, it made me giggle and I wanted to share it. I wasn't sure just where to put it, so here it is, a reference to this great book! N to T humor

Jensen, lovely shoulder, skin looks so crispy. Ce'nedra, you make me want to try that! Suzilightening, beautiful meals, all! Venison and pork meatballs w/ basic marinara, spaghetti w/ truffle oil and a big salad loaded with home-made blue cheese dressing.

Klary.....wow! Beautiful. Korean braised short ribs, marinated tofu, rice and various pickles.

Everyone's breakfasts look so good! rare.........that looks amazing, will have to try that cheese. A couple of mornings ago....Left-over pork tenderloin, fried, bits gravy, and re-fried smashed reds. Love it when dinner doubles as breakfast. This morning, simple scramble with bacon, shrooms, etc, topped with good parm and drizzled with olive oil.

Thank you Marlene. Usually, I just follow this thread, lemon chicken with a few adjustments for my tastes. Less sugar, more fresh lemon juice, and I use panko instead of breadcrumbs. I have a horrible habit of never measuring anything, so I honestly can't give an exact recipe.