nonblonde007

Very Large unruly snails, with bacon and shitake's. Tasted better than it looked, by Far! O.k., so maybe not "by far".

I actually ate some of this..................... None of them escaped off the plate, but I swear they were trying!

Jen, that looks amazing! Mona, beautiful minestrone, you should post the recipe...... Peter, it still floors me how a simple pasta dish can be so satisfying and lovely, as yours looks. Last night i made my first Larb, pork. Now I understand the obsession on the larb thread, and the many pages. Yum! Next time, a finer mince, I think.

I am loving all of these suggestions and opinions, thank you. Karen, these snails were on sale for $6. It was worth it for the experience alone, I have always been a slave to curiosity! Last time I checked, I was a figment of My imagination!!!!!!

Thank you everyone. I love this bowl, found it a while back in an asian grocery and had to have it. This was a take on hot and sour, one of my faves. This morning, I got my feet wet with snails. The verdict is still out, perhaps I will try another prep. The pic is in the snail thread. Hey, maybe I could make a snail omelet with the left-overs!? Btw, happy birthday to me! It should have been fresh seafood this morning, Gosh I miss the coast!

Jumped in with both feet this morning and had snails for breakfast! I followed SundaySous directions, with a couple of side-trips along the way. My first thought was........Bacon! Nothing can taste bad when bacon is involved. Then of course, when you have bacon, butter and garlic, you Must have mushrooms, so I tossed in a few shitake's. With all the components in place, I had to have a good piece of italian bread, toasted, to soak up all that yummy run-off. It tastes fantastic, but I am unsure if it's the extras or the snails...hmmmmmmmm. Texturally, kinda chewy, thick, and in places a bit slimy. Not my favorite combination of mouth-feels. They do have distinctive flavor that is hard to describe, meaty, earthy, unlike anything I have tasted before. I think I like snails, I will have to try them in other ways to be sure. With wine. I think something creamy would be nice also. Needed herbs, which I forgot, so next time. These were rather large, I think I would prefer smaller bites. Here's the pic, is this what they should look like?

Welcome Reconstructing Dinner! I look forward to your pic posts and future contributions. Your dinner sounds fab. I will have to try the home pickled jalepenos, hmmmm a new challenge!

I have on a few occasions, had the opportunity to try snails, Escargot, or whatever they are called in different situations. I never took the chances given to me, and so have no idea what the taste is or how the texture should be. Out of curiosity, I bought this can......... Are the canned variety as good as fresh? What is the difference I should expect? How should they be prepared? If I don't like them, can I expect to enjoy them off the menu of a nice restaurant? What texture and taste can I look forward to from canned snails verses fresh? Do you love, hate or have an in-between reaction to snails?

Ktepi, I have never tried succotash, what is the taste supposed to be? I will have to look it up and make is "just because" now. (I do that a lot lately, I think it is an e-gullet addiction thing) I have noticed, IMO, that Mediteranians seem to have written the book on summer dining, so refreshing and delish. Bruschetta, with vine-ripened tomato, prosciutto, fresh mozzarella, and basil. Yummm!

I realy love soup for breakfast, especially any asian inspired creation. Bruce, I suspect the strange looks were due to the eye-watering aroma emanating from your vicinity! My family cringes when I make or eat kimchi, and will find any excuse to put distance between us........

Everything looks so awsome! Especially the seafood, what I wouldn't give for fresh seafood again...........*sigh* Grilled pepper n herb crusted sirloin, *frozen* scallops w/ caper lemon sauce, and tuscan bread salad. It's just not even close to the same, frozen, that is.

What a wonderfull program, I wish all schools would adopt this into the regular schedule of classes. This may be the only way that some children can learn that food comes from something other than cans and freezers, a valuable lesson. A great lesson in patience and rewards. Thank you Todd, for this pictorial.

Bill, that looks so good! I don't care for anything sweet, but you may have tempted me....... Curry scrambled eggs w/ pork belly and cous cous. (cleaning out the fridge, ya know)

Kent, having finaly tried crawfish in Louisianna, I discovered that I don't Hate it! In fact I crave it all the time now. I had only had the frozen from china ones before, and believe me, they are allways Awfull! Had a craving, tried it again, it was still disgusting. don't waste your money. I am of the opinion, and it is just that, that the imported crawfish are just inferior to our own. I had frozen La. crawfish and they were fine...........!?!?

"Bless her little ole' heart" how my grandama says it. Or add "pea-picken" to that, for my mom. Is that better???? Btw, I was born in Oklahoma, but moved to Alaska at the age of 2. Can't possibly be influenced by that................could I?!

Thank you......that made my day!

The peaches here are also quite scarce, I got lucky or lied to. Either way, I am a happy girl! Hummingbirdkiss, I have never tried either fresh or canned fig, I am envious! What part of PS are you in, btw?

I ran across a fruit stand in the back-woods today, Georgia Peaches, tree ripened and succulent! After eating myself to tremendous bloating and a feeling of complete contentment, I canned the rest. Unfortunately, my camera decided to go on a short vacation and didn't turn out any usable pics. Peeled, sliced, loaded with just the natural juices and a touch of honey, I put away 12 jars of summer, for brightening the cold, dreary days of winter.

Carrot Top, I can allways count on you for a good hearty giggle. Thanks!

I am sorry Eskay, it's just too edible to be allowed a place of honor in this thread. Nice try tho. Dockhl, thanks to you, I stayed up way too late last night re-reading all 25 pages of this thread, Laughing my *** (behind) off!! The guys kept poking they're heads in the door to see that I was all right, not that I could answer them, with the tears streaming down my face and practicly rolling on the floor, choking with the giggles that got stuck in line waitning they're turn. This morning, my tummy still aches. Thank you for the reminder that life is truly delicious.

I think I win? I gave up on counting, there are just too many varieties of every kind of condiment and sauce known to man! There are layers upon layers in my shelves that were I to try and reach for something in the rear, I am afraid that the oldest ones will have developed fangs and extract revenge upon my neglect and amassment habits. But, in my defense......I do love and cherish each and every one, even if I don't remember their names.

My favorite country store is in a little town in the Ozark Mountains of Arkansas called (go figure) Mountain view. Mellons Country Store, is owned by a charming hillbilly sort of old guy ( I forget his name) that once played and toured with "Granpa Jones" of Hee' Haw fame. The front porch and lawn of the farmhouse store is littered with old memoribilia, painted gourds, gas pumps and rocking chairs around checkerboards. And yes, usually there will be a couple of fellas playing checkers and several more sitting around strumming banjo's and singing bluegrass. You won't find fresh produce or even meat here. But, you can buy jars of home-made jams, chutneys, relishes like green tomato, mayhaw, black strap molasses, and muskadine. There are allways fresh roasted and boiled peanuts waiting, hot and delish. In the old style soda dispencers, there will be birch beer, cream soda and many other favorites from childhood. On the walls are dozens of banjo's, mandoline's and dulcimer's made by the owner himself out of gourds. And if you are real lucky, he will get one down and start playing and singing for you, on the bayou or another bluegrass classic to tap your foot to. On one occasion, he patiently gave me lessons on how to play the spoons, I was amazed that such rhythm could be produced by nothing more than two spoons and one *self proclaimed* old hillbilly's love of music. On all the shelves there are candy's home-made or straight out of yesteryear. Nick-nacks, mountain cook-books, (I have bought a few of these) hand-crafted items of every sort grab your eyes and drag you in another direction. The back room is full of antiques that I lovingly browse for hours. The only thing that could possibly make this better would me a bit of local produce, but I won't complain too loudly, as I love this country store.

I just read AB's blog, as usual, he is right on target and made me think a little more deeply. Thank you AB. Enough about Tre, he will go on to a fabulous future, I am sure. Now, on to the others.........Will someone please tell me Who the Heck is Padma??? It is almost painful for me to watch her and I have to fight the urge to run to the ladies room and hurl! CJ, I was rooting for for the longest time, but now........ I have seen a side of him that has tainted my view, anyone willing to let someone else take the fall for them is just flawed. (he took the fall with grace, dignity and as a true man should, I am proud!) Sorry CJ, you just dropped to the space above Howie, at least he is up-front about being an ass. Ahhhhhhhhh, Howie! I am quite sure he will find himself jobless when he gets home. His attitude is not worth any amount of skills he might have in the kitchen. And he hasn't shown me much so far. IMO, he is a business killer for any restaurant. I do give him props for attempting to get along with his team-mates, he did try. Casey is just there, minor eye-candy with some skills, just keep her away from the knives. (and the other contestants) Sarah.....leadership skills??? Who knew! Not bad, I am with-holding judgement for now. But, can she cook? Dale, you are sweet, I like your attitude and have seen some pretty good dishes come from you. I think he has a lot of potential to become great, just not yet. A few more years under his belt and a personal image consultant and he might just suprise everyone. Brian??? Which one was that? Hung. I have several roosters out back ready for the stew pot, could use your expertise, thank you. I am actually impressed with this young man. He seems to be learning from others mistakes as well as his own. While a little too adventurous and sure of concoctions, he seems to be adapting well and taking critisism to heart this last few challenges. I can't see his as an executive chef yet though. Patience young grasshopper, your time will come. I suppose that about covers it for now. I just needed to voice my thoughts and thank you for indulging me. Still, I am not looking forward the the next episode as I once was, and I no longer have any expectations for the show. Tom, you let me down. I love ya man, but......

Not to mention, I will miss his beautiful guns and great smile!

I guess I don't understand the overall aim of this competition......Tre, IMO, is one of the top chefs and I expected to see him in the finale. I feel this was a Big mistake, cutting such a talented chef as opposed to others who obviously are inferior, and find I am not so interested in watching next week, at least, I won't go out of my way for it.