MaggieW

i liked him. he was really funny and my favourite and i hope he comes back. also, if most people didn't like him and think he was interesting they wouldn't have focused on him so much. he was the star of the show.

I lurk more than I post, but I wanted to tell you Jaymes that I made the caramel corn and took it to my office potluck. I think I am a pretty good cook, but have never taken anything to a potluck and been the 'star' until now. I bought a can of deluxe mixed nuts without peanuts and used that. So there were big brazil nuts and cashews and pecans and almonbds and everything. I also went to a candy store and got some of those small whitge bags so people could take some home, but there wasn't any left over at all! And for the first time, I was the 'star' of the potluck. Thank you very much and I know I'll be making this recfipe a lot! You said that you can add chile powder and someone mentioned adding ceyenne. I might try that, or putting in some hot sauce sometime.

Jaymes, I had a recipe for chilequiles from a cookbook and I made them in the oven with tortillas. it was pretty good, but I made yours tonight, even with the **fritos** like you said! in the microwave. they were really good. we never had them for breakfast, though. the recipe from the mexican cookbook has chicken in it, and didn't seem like it would be that good for breakfast. But your recipe with the fritos was very good and I am going to make another batch for breakfast in the morning. Thanks you!

I have a friend who is more of a "gourmet" than I am. She carmelizes onions in her slow cooker. They simmer for days and days and days. She says it's easy in that cooker. They are wonderful. I don't worry about learning how to make them because she always gives me some of hers! Also, Jaymes, I had a big Halloween party for all of the kids/families in the neighborhood. there were probably thirty people there. I made your Sloppy Joe recipe that was in the Sloppy Joe thread, and put it in my old crock pot that we got for a wedding present. I had a basket of hamburger buns right beside it and some pickles and chopped onions for garnish and everyone helped themselves. it was an enormous hit. everyone loved it and I have given out the recipe to many of thge neighbors. Thank you again and another good use for my old crock pot.

I got my recipe for Thai-style fried rice from a Thai woman. It calls for ketchup, although not a lot. And it is very good.

We have a hedge of rosemary. It stays out there year around. It seems like you can't kill it. I make smallish wreaths out of it to give the neighbors at christmas. And I always have a twig of it in my car to make it smell good.

Klink, you are a god.

After all the talk about sloppy joes, I made this recipe last night. They were very tasty and we'll be doing them again soon, especially as the weather gets colder. I made the traditional hamburger meat ones, and added green peppers too like you said. Thank you Jaymes. edit - I had tried almost all the commercial brands like Manwich and the seasoning packets but wasn't that happy. these are much better.

Had a great salad last nite at the home of a friend. It was slices of avocado, pink grapefruit and sweet red onions, dressed with a red wine vinaigrette and served on a lettuce leaf, sprinkled with feta cheese. Wonderful.

Oh....! I'll bet you mean those BIG capers that I've seen in jars but never bought. I'm so stooopid. I was thinking, "how can you wrap anchovies around those little bitty caper dealies?"

I hate to be so stupid, but this salad sounds so good.... I'd love to try it. And I am having a hard time picturing "anchovies rolled with capers." What does that mean? How do you do it? Couldn't I just put in some chopped anchovies and some capers? Are you talking about the salted canned anchovies we get in the US or the fresh marinated ones from the Mediterreanean? Thank you.

I make a caper dip to serve with artichokes... Caper Dip 1/2 Cup mayo - either homemade or good-quality store bought 1 clove garlic, mashed and minced 1 tbls small capers 1tbls caper brine Combine all and allow to sit for flavors to meld.

Jaymes, In posts I have read that you have lived in Panama, Hong Kong, Alaska,New Mexico, Arizona, Texas, NewYOrk, and a lot of other places. Can you tell me more about how food compares in them. Like things you learned to eat one place that you can't get in others? Also is there any place you have not lived?

My favorite dinner when it is so hot is just something simple. I wouldnt have posted it but other's have talked about adding soemthing to cottage cheese. Mine: 1 lb cottage cheese 1 cup chopped fresh spinach 1/2 cup chopped green onions 1 tbls store bought blue cheese dressing 1tbls " " Italian dressing 1 TBls dried dill weed or basil 1 TBls Accent Salt, pepper, tobasco or other hot sauce to taste. I make this up and keep it in the refrigerator in the summer. Last night I had it and cold pear halves and sliced tomatoes from my garden.

You're kidding, right?

i just want to take this opporutunity to remind everyone that my name is not "alan." Makes you wonder what Alan got for HIS birthday. Probably a plate that said HAPPY BIRTHDAY TOMMY!! Perhaps. But perhaps the chef, having been alerted beforehand that this particular birthday dinner was in honor of Tommy, an internationally-known food writer (which he certainly is, writing daily about food to a worldwide eGullet audience), decided instead to prepare a croquembouche, "choux" (or creampuffs) filled with crème patissière and strategically "glued" together with cooked sugar to form a mountain, and then, before adding the final spun sugar strands, to frost it with meringue at the top and a pale brown chocolate ganache at the bottom to resemble Mt. Vesuvius, and decorate it with small “trees” of candied rosemary, oregano and thyme, fronted by deep-aqua-coloured marzipan in an exact replica of the Bay of Naples, complete with small chocolate fishing boats, then to drizzle it with the traditional spun sugar strands and finally, to top it off with a jigger of warmed brandy shoved down into its lofty peak, which the chef, in a grand flourish and, being careful to avoid his toque, he then lighted, and proudly presented to a stunned Alan. Jaymes, I have been thinking about that : Spectacular Dessert! I have friends who are going to Italy and I want to make it for them. Can I have the recipe??????

i just want to take this opporutunity to remind everyone that my name is not "alan." Makes you wonder what Alan got for HIS birthday. Probably a plate that said HAPPY BIRTHDAY TOMMY!!