Huevos del Toro

I was asked recently about pretzel bread (her nomenclature). It seems she had this in a German themed restaurant. She described it as having a pretzel-like exterior, with the crunchy salt, but the inside was bread, neither hard nor chewy, just a nice bread. It was fairly small and oval like a roll. It was offered amongst a wide variety of different breads. Any clues as to what it might be? She’d like to recreate it at home or buy it from the baker. We assumed it wasn’t baked on premises just because of the wide variety of breads that were offered. I told her to call the restaurant and ask them. Any clues as to what it might be?

I can't find a pic of the brains I've done but here's the site of the manufacturer. They are a lot of fun to spring at parties or the holiday feasts at work. Besides a mold all you need is either Watermelon or Peach Jell-O, fat-free evaporated milk (no others will work) and some green food coloring if you want to get a flesh tone. You can also leave the evaporated milk out if you don't need it opaque.

I also do a variation where I broil a cheese toast to which I've added a sprinkling of sunflower seeds. The potential variations are endless.

I occasionally mold brains and hands, using watermelon or peach flavored gelatin with fat free evaporated milk to provide opacity, and a few drops of green food coloring to adjust the color. The molds are fairly intricate so I lightly spray them with vegetable oil and wipe out any excess. They always unmold without problem.

Then a pint's a pound (etc.) ? Remember? "A pint's a pound, the world around."

Sen Sen of course. But that was a dead giveaway. It smelled stronger than the booze and was only used for one thing. I just got caught so never bothered trying to hide it. I'd hurl, mom would put me to bed, dad would lecture me.

This is the menu a hobby-cook friend is doing this year. She cooks for me pretty regularly and, needless to say, I enjoy it immensely. I expect 5 or 6 people. She will plate it and serve in courses. I have no idea what wines will be served. Liver Paté with Wild Mushrooms & Cognac Oysters Rockefeller Soup Waldorf Style Salad; Apple, Pear, & Bleu Cheese Herb Roasted Turkey with Apple Cider Gravy Cornbread, Andouille Sausage, & Sage Dressing Sweet Potato Brûlé Roasted Brussels Sprouts with Balsamic Vinegar & Pancetta Cranberry Citrus Sorbet Popovers with Sage Butter Caramel Coated Pumpkin Flan with Frosted Grapes

I use Chaudier 5000 and have for many years. I bought my original pieces from Professional Cutlery Direct but they no longer handle that line. I haven’t done any exhaustive comparisons but my Chaudier performs flawlessly. Lately, when I want to add a piece or two I wait until Unique Homeware puts it on sale. I think they do that once a year and the discount is substantial, around 40% if I recall correctly (although I could be mistaken about that). I’ve finally reached the point where I can’t justify many more pieces. Drat! The stuff not only performs well, it looks like jewelry. For what it's worth, I'd like to point out that you can get Paderno Grand Gourmet (the original upon which Chaudier 5000 is based) for considerably less at Bridge Kitchenware. For example, a 4.4 quart Paderno Grand Gourmet saucepan with lid runs about 95 bucks at Bridge (78 for the pan, 17 for the lid), whereas a 4.5 quart Chaudier 5000 saucepan with lid runs $155 CAD on sale at Unique Homeware -- this works out to around $120 USD. That's a difference of around 25% for pretty much the exact same pan. Thanks so much for the Bridge Kitchenware tip. Unique Homeware doesn't offer all the Chaudier 5000 pieces either. Now I know where to get comparable pieces at a decidedly lower price.

I use Chaudier 5000 and have for many years. I bought my original pieces from Professional Cutlery Direct but they no longer handle that line. I haven’t done any exhaustive comparisons but my Chaudier performs flawlessly. Lately, when I want to add a piece or two I wait until Unique Homeware puts it on sale. I think they do that once a year and the discount is substantial, around 40% if I recall correctly (although I could be mistaken about that). I’ve finally reached the point where I can’t justify many more pieces. Drat! The stuff not only performs well, it looks like jewelry.

On the menu for Monday night. I've never made it before, got any good suggestions? Cut the pork into 1-inch pieces, brown on all sides and set aside while you do the onion and garlic, then add it back in. I use dried posole that I stock up on whenever I’m in New Mexico so I have to soak it first. If you use canned hominy you only have to add it at the end to heat it up. I like the dried better because of the flavor. I also use chicken broth for the liquid component. I use “pure” (unadulterated) chili powder, again from New Mexico. There’s not much more to add…oregano and salt. Not counting the posole soaking time, it takes about an hour and a half or two over low heat to finish it off. You can serve it with thinly sliced radishes, shredded iceberg lettuce, chopped onion, cilantro, lime wedges and hot tortillas. I normally use only onion, cilantro and sometimes lime. (I LOVE cilantro, but you may be one of those who thinks it tastes like soap.) The strange thing about this stew is that it seems to "grow" over time. I'll made a big pot of it at the cabin in the mountains of northern NM and I can eat on it for a week and the level never seems to drop! Perpetual food machine? Now that cooler weather is coming I'm going to drag out the stew pot and make a batch. Comfort food at its finest.

If you can't find what you're looking for here you should probably hang it up. It also addresses the flour question. Ya don't need it.

Not mixed together??? You betcha together. I was doing that back in the 50's when Coke actually had flavor and came only in small green bottles that required a "church key" to open. The peanuts were very salty. Drink a little Coke to make room and dump the whole packet of peanuts in. The sweet/salt and liquid/crunch contrast is delicious. Too bad Coke has been dumbed down to colored sugar water and the peanuts aren't as salty.

I've used juniper berries when making mock wild boar stew. They lend a subtle gaminess.

Me Too Katie. Exactly like dirt. Then, when I got MUCH older I learned it was because they were cooked improperly. Mom boiled EVERYTHING. Those were the days of mushy veggies. Now I roast or grill ALL vegetables. If they don't happen take to either of those cooking techniques I ain't gonna eat 'em! Well, maybe I shouldn't be too harsh, but roasting or grilling really does bring out the very best in vegetables. When I happen to be somewhere I can purchase "strange" veggies like Asian one's I'll try anything, just to have a new experience.

A local market now carries a selection of European butters that I’d like to try. I’ve only used Lurpak and Plugrá, but since I’m not familiar with these others I’d like your impressions of any you’ve tasted. Positive or negative comments…doesn’t matter. I have brief descriptors of each but they’re designed to sell butter, so I’d really appreciate some non-commercial viewpoints. I’m not so concerned with baking or pastry performance. Rather, I’ll simply spread it on a slice of good bread. Thanks Celles Sur Belle - France Lescure - France Le Gall Fleur de Sel - France Cadí - Spain Kerrygold Pure Irish Butter - Ireland Nova Acores - Azores Burro Occelli - Italy

I went with the Yama several years ago and haven't been disappointed. I also bought the Bodum Santos lamp kit for it. The advantage of the vacuum method is (at least as I understand it) the temperature of the water. You can't get it too hot and over-extract. I roast my own beans so have a modicum of control over the finished product.

One more vote for LOVE IT! I never understood the "soap" remark. Cilantro lends a brightness and freshness that I love.

This doesn't involve painting or decorating but was a sanity saver for me. The biggest change I made was to consolidate my utensils and cookware to make things more accessible. I live in a small apartment and the kitchen is tiny. I have ample storage, well, almost ample, but it was impossible to keep everything sorted and neat. An unworkable mess was what it really was. I got so frustrated that I finally tried the Grid System from The Container Store and it turned out to be the best investment I could have possibly made. I mounted two of the 18 x 24-inch units side by side. I’ve been using it for several years now and still love it. I keep things like whisks, graters, colanders, spatulas, spoons, saucepans, frypans, braisers, soup pots, strainers, chinois, shears, cleavers, presses, ricer, thermometers, tongs, and numerous other utensils on it. I still have to store larger things under the counters but no more junk drawers. Well, I guess we all know that’s not totally true, but my commonly used stuff is just an arms reach away and always visible. Cooking became a pleasure again.

Now that is a very interesting thought. I have talked to other "cook" friends that say that after they have cooked it they really aren't interested in eating it. Cooking affects me the same way. Sometimes it’s downright embarrassing when I have guests. Maybe they think that if I won’t eat there must be something wrong with it. I suspect it’s a combination of all the aromas, the sights and the miniscule tastings. I’m fortunate enough to have a friend who’s a very good cook and loves to cook for me. She invites me over on the average of once a week and prepares a feast. Over the Labor Day holiday she fixed a large salmon filet in a pastry shell. The next day I turned the leftovers into salmon croquettes. They were delicious. I usually have to quit eating well before the dinner hour, usually the day before. And she always sends me home with leftovers. My gifts to the hostess are usually stacks of storage containers. The only thing that will create an appetite in me is a couple of martini’s. They always have and I don’t know why. No other cocktail seems to have the same effect.

In the May 2003 issue of “D” Magazine (Dallas) there was an article describing the circumstances under which two people died from eating Gulf Coast oysters. The full article can be purchased for $3USD Excerpt: “Two people died less than four months apart after eating raw Gulf Coast oysters at a local seafood chain. Whether these two deaths were the result of negligence or simply an unfortunate coincidence, the courts will decide. But one thing is certain: if you order Gulf Coast oysters at any restaurant—and if you want to survive the meal—you'd better know how they got to your table.” Love mussels and octopus!!!

This is the scale I use. I had another kitchen scale that wasn't quite repeatable but this one is dead on each and every time. I have a mass set to check it with and it tests out perfectly. The only potential drawback is the 4.4 pound capacity, but that hasn't seemed to have hindered me. For lighter work I have a scale that has a capacity of 2.2 ounces and a resolution of 0.0002286 ounces (obviously not designed specifically for kitchen work!) I have, however, used it when doing some experimenting with coffee roasting.

Are these the one's? They certainly look delicious, but there is no attribution so I can't tell if they are Nancy Silverton's. The recipe calls for 1 POUND of butter to make a dozen buns. I suspect this is the one you're referring to. Just looking at the picture put extra pounds on me!

125 Movies About or Featuring Food

Gee, Kolache's isn't what I remember La Grange for!

I love posole soup (stew). When I’m in New Mexico I buy bags and bags of dried posole. I fix it the old fashioned way; pork shoulder that I’ve cubed, requisite spices and long, low simmering. The one difference is I’ve not used chipotle chile powder, just the pure New Mexican hot stuff. That’s a change I’ll definitely make. The odd thing is, the more I eat from the pot the more seems to appear. I don’t think I’ve ever emptied a pot. It’s never ending. Could it be the altitude (9500’)? The isolation (no other human being within sight or earshot)? Ideal environment, isn’t it?!!!! I’ve never tried canned hominy so can’t compare it to the dried stuff. Man, I’m making myself hungry. I can’t go it with this 100+ degree heat, but as soon as it cools down (November?) I’ll make another pot, or two, or three! Thanks so much for the "push".