teagal

For the corned deer I found out they used the shoulder and soaked it in a brine for 10 days--sorry, but that's all I could find out. It really was great.

I have had the 8 piece set for over 15 years and only recently the stockpot has pitted. After reading this thread I'm gonna phone them about replacing it. The rest of them are good - I like them a lot better than the cheap nonstick although these are only semi non stick, if that makes any sense.

I just got back from the 'wild game' dinner and the hit of the night, at least at our table was the corned deer. So moist and really good.

HMMM- I wanted a pot like this for Christmas and have been looking around- with the good reviews and such a good price-what I've been seeing is a lot higher, now I can get.......MORE PRESENTS!!

This year, our (ok-my husband's ) deer was butchered by us (ok-I just mark the baggies and fill them). After all the loins and 'steaks' were bagged up the rest gets taken to a meat shop and made into a summer sausage. This is real popular around here-everyone debates who makes the better one. We'll take some of this as our contribution to a wild game dinner in a couple weeks. This year we're also getting back some deer bratwurst (they have to add some pork for that). I'm excited to try that. It'll be dinner sometime this weekend.

I also like, esp. in the summer, to put leaves in a glass of cold water. It gives the water a lite minty flavor. At a winery I saw a worker drinking something with a bunch of leaves in the bottom of a wine glass and asked what it was and it was mint leaves in cold water. I have chocolate mint I'm using now!

There's a great thread about tea parties somewhere on egullet with lots of ideas. Lots of sites on the internet with recipes/ideas too. I like a sandwich made with apricot jam, coconut and butter mixed together. Scones are a must, a lot of time I use frozen biscuits when pressed for time, they are great with lemon curd or strawberry jam and a dollop of mock devonshire cream ( cream cheese, butter and Cool Whip). Good luck-

I'm thinking an upside down cake made with pears instead of pineapple. The red wine poached pears sound like just the thing for tomorrow's nite dessert, since the weather is supposed to be turning cooler.

Sorry, I realized now I clicked on post #11 for the 'more about Nutella' and then on that thread post #7 will take you to the recipe that is on recipegoldmine.com website. I wanted to make a from scratch crust, figuring it would result in a little more skill for the contest, so I had no chocolate cookies for the crust. I had some coconut sweet crackers and used that with the butter,vanilla and nuts. I substituted pecans for the hazelnuts both in the crust and the filling. The filling was followed except for the nut sub. I didn't mix it extremely thoroughly so there were chip size morsels of cold nutella that were heavenly when eaten and I grated some dark chocolate over all and that was it. Of course, it made a nice amount of filling so I kept back a small bowl full, just for tasting purposes of course!

Try the pie recipe-YUMMY! Our litttle town's County Fair was this weekend and I like to enter the baking contest every year. So this year I made 2 cakes that took a bit of time and I wanted to do the pie recipe too, but ran out of time; early the next morning I still wanted to do the pie and literally ran around the kitchen whipping it up-improvised on the crust, and just threw it together. Wouldn't you know it -the easiest, most thrown together Nutella pie won 1st place!! To me the pie tastes like litely flavored Nutella and a combo of melted chocolate ice cream-delicious!

In the micro, with frozen blueberries or cherries on top. They defrost as the oatmeal cooks and are so good. Has anyone had homemade muesli-that's my favorite, esp. with half and half!

I've heard the same thing about Carnation Instant Breakfast -that its so much better than the other brands.

I (often,I hate to admit) break a chunk off an unsweetened chocolate bar, throw it in the micro with either or both a smigeon of butter and a glug of milk, get it melted and add some powdered sugar, mix vigorously - to burn a few calories and voila--frosting!!! Hits the spot every time!

creme de menthe amaretto or kahlua fruit marinated in a liqueur or rum candied nuts

A large winery near where I am has recently opened a "Champagne House". They produce a few sparkling wines and offer tours and tastings. A couple of them are pretty nice. What bugs me is that they named it the Champagne House. Isn't that so incorrect? I thought only sparkling wines from the Champagne area of France could be called Champagne. I can understand from a marketing point of view, esp. in a semi-rural area, that the name sounded good and everyone will understand what you are selling, however I feel like the name choice was almost an ethical decision and to me it was a bad choice. Am I alone in this way of thinking?

A Norton is excellent with a 72% chocolate!! A winery near here has chocolates paired with their wines-3 different percentages paired with 3 different wines.

I heard Nabisco wanted to get into the snack cake market-not sure if its true or not. Of course its all marketing- Oreo lovers will have to try it, just to see how similar it is to the cookie. The taste is similar to a Hostess cupcake, but better IMHO.

I'm needing help-- Interviewing for a position at a local winery and they haven't done any food yet-it's been open for only several months and I'd like some ideas about the latest "fad" food offered at winery restaurants. You know, like paninis or cheese plates. I want some new menu ideas to WOW them-- Any ideas??

After reading the above link and related articles, (cool site, by the way), I've decided tomorrow to order a few stainless steel water bottles- and never ever to buy wine in any type of plastic. I agree that it would be cheaper and lighter to ship wine in plastic versus glass, but that's another reason to buy wines, as well as other items as close to home as possible.

I also like the show. His emphasizing local, fresh and seasonal really apeals to me. I think the food looks good too. I enjoy seeing the countryside and roads they travel on. Had to laugh hearing how Chalky chased a rabbit on the show today and got in trouble. So sad to hear he passed away -- cute little dog.

The reason that I won't eat/drink things with it is that isn't natural. Its fake, just like margarine. I believe the effects of it, however small aren't worth it. Plus the taste, or aftertaste specifically is a big turnoff.

I had some duukah (I took some coriander seeds and cumin seeds, toasted them with some mac nuts, then ground them up with some s&p.) that I made for the first time yesterday on buttered toast -I knew my husband wouldn't like the bread dipped in olive oil. Hate to admit it but it was great with the butter! A great appetizer or when you want something not sweet with toast. I've made the toast dope- its great.

It seems like a lot of the local antique stores are now including lots of books too. Not that I mind- my cookbook collection has increased dramatically lately. Latest treasures include: The Joy of Cooking, The Complete Book of Herbs and Spices, Dione Lucas Natural French Cooking, plus others. The prices are too good to pass up. It seems everyone raised pricing on china and linens but books, not yet thankfully!

Of course when you're looking for something, you can never find it! Not one apron was to be had, although I did find 2 cookbooks so the day was not a total loss.

I've been seeing a lot of aprons at local area antique malls and also have been staining an awful lot of clothing while in the kitchen. I think I know what to look for when I go tomorrow---wasn't finding much lately to purchase anyway, maybe this'll be my new thing to look for!