heidih

This brought to mind a recent blog post by Heidi swanson about the printing of her new cookbook in Hong Kong http://www.101cookbooks.com/archives/printing-a-cookbook-recipe.html I know I have seen other cookbook authors also talking about their printers being abroad (US based writers)

Lovely satisfying meal. SSo......any story on the attractive ceramic wine goblets?

Hey I thought the weight thing was goofy too.... Same person used that to say why newer blocks often have horizontal slits

I am no knife nerd and will continue my habits, but.... I saw an image of knives stored sharp side up in block and it seemed like "what is wrong with this picture?". However, when I showed it to someone they said it was the proper way so weight of knife does not force sharp side into wood. What do you do and why?

Shelby - have you seen this pink salt idea using tomato skins on Food52? http://food52.com/recipes/37175-tomato-skin-salt

Go Shelby! In light of the joy folks take in the blogs I thought a link to the blog index might be useful - a wealth of great reading contained there and also a bit of "memory lane" in tune with this topic http://forums.egullet.org/topic/151792-twelve-years-with-egullet/ http://forums.egullet.org/topic/135134-eg-foodblogs-information-index/

Along those lines one of my favorite comfort foods is split peas and rice cooked in coconut milk.

Thanks for the recipe - sounds like a fridge staple must. For ease here is the chutney link (maybe I missed it earlier...) http://forums.egullet.org/topic/126204-tomato-chutney/ and the discussion about it http://forums.egullet.org/topic/9924-tomato-chutney/

Oh also on the okra - you probably described elsewhere, but can you recap the fry process. Just tossed in cornmeal and shallow-fried or? Seem to recall some folks use the okra slime to help with coating cling.

I've noticed that you gorgeous red 'maters seem to be peeled in all applications. Can you give us the back story and your process?

Can you give us a quick overview on how the soup is made? Looks like a perfect summer meal enhancer.

Thanks for inviting us along Shelby. I look forward to seeing what you do with that much produce. The size of your garden makes most of us, I imagine, feel like we have but a microcosm of one. Since I think it is jut the two of you, do you end up gifting lots or does it get enjoyed during your not so gentle winters? No apologies ever for images - we love them all!

Right - if I buy hot chocolate on a cold day I want it HOT - a serious factor I think

I think we really need directions on making that feta dish ninagluck!

I am not being snippy really! - but you have 14 pages of experience - they gave you no help?

Kerry - that looks really good! Love the saba counterpoint

So what did you make and how was it received?

A Cuban neighbor often made and shared them with me. She favored them for breakfast with a strong coffee.

Jaymes reminded me of the cheesecake using Philadelphia cream cheese and topped with canned cherry pie filling http://allrecipes.com/recipe/philadelphia-new-york-cheesecake/ Always requested, oohed & aaahed and devoured (just a little more)

I was not referring to the milk custard but to the pretty red clearish one

Classic eG rainbow jello http://forums.egullet.org/topic/128274-rainbow-gelatin-mold/#entry1696906 recipe post with image http://forums.egullet.org/topic/81699-showstopper-jello-desserts/#entry1108065

Ooh yes date squares from some Betty Crocker or Duncan Hines mix- positively addictive

Baked Alaska, Angel Food tunnel cake (our fave had a dark cherry mousse-like tunnel), Danish dessert w/ rennet http://www.junketdesserts.com/danishdessert.aspx What is already in your idea hopper?

Well I must confess that after tasting on and off I binned it - too muddy/murky and boring. I've gotten to the point where if I don't like it, I don't eat it. I think this was all bone - so what Norm describes is probably more flavorful

Oh it is all the rage now at Starbucks - pay a premium for organic coconut milk in any coffee drink...