Dana

I recently saw Pam Anderson on one of the Cooking Live reruns. She said that, after cooking the rib roast at 200 degrees, there would be virtually no carryover cooking time. As we will be cooking ours on the smoker at this temp., it would be good to know if anyone could verify this. If you're going to get an electric knife, try it on for size, and try pressing the cutting trigger (for lack of a better description). I had one I loved for many years. It finally gave up the ghost and my mom got me another one, which I HATE. It is too big for my small hands, and the trigger is one that must be pushed up rather than pulled back. (I hope that makes sense). It's very difficult to push up with your finger while pushing down with your arm. It makes my hand cramp and I only use it when they're here.

Thanks for all the great ideas -- more are always welcome. We really had no idea what to do with it. Someone in our group recommended it, and after all the wine and grappa we'd consumed that night, I surprised we didn't buy the whole restaurant!!! I will move it immediatly from the table to the freezer.

I know I'm not alone is saying that I surely will miss these reports. Your 'diary' has been a glimpse into something I'm sure I'll never get to witness firsthand, and I have truely enjoyed it. I wish you all the best in your externship, and will look forward to those posts. I will also think of you on Christmas Day as I prepare the vol-au-vents.(I'm planning on adding a few shrimp and oysters to the cream sauce. Do you think that will be good? My family will expect some seafood somewhere that day.) Thanks for all your time and hard work.

We brought a bottle of limoncello home from Italy last year (wish we'd have brought a Brunello instead). It's been sitting on the dining room table in a neat little wine holder. Anyway, what should I do with it? Mixers? Drinks? HELP

My daughter's a second year law student at Kansas University, and on law review, so she's got precious little time to whip up a gourmet meal. Some nights she makes "ghetto mac"(mac and cheese with hot dogs), other nights it's pizza margaretta or grilled chicken with pesto. She stocked her freezer (preparing for finals) with bierocks (German pocket sandwich - she made the yeast bread from scratch). Kids never stop surprising you. Yes, they are great (but I'm glad I stopped at 2!!!) I'm sure it's all that good home training they got from us super-duper parents.

Yes, I was able to get the curry powder in, and the chutney is terrific. Just the right amout of chile-not too hot and and wimpy, either. I mixed some with mayo and dipped some shrimp into it , then served it with some roasted caluiflower for our dinner. SUPER. I've already given 3 jars away, (I got 12 half pint jars), and I'm sure I'll have to make more this next weekend, as I won't have any left after I brag about it at work!!! NO canning pot or racks--just a stock pot (had to do it in two batches). I'm at near sea level here. Does altitude have any thing to do with it? In my previous canning experience, I never had anything seal that quickly. I have canned green beans, pickles, fruits, in the past.

Yes, I'd forgotten how much. I used to can a lot of food as a newlywed, but had gotten away from it as kids, job, etc. became more time-consuming. I see more canning in my future.......

SUCCESS The jars sealed (ping) almost immediatly after being removed from the hot water. They look so pretty. Thanks, all.

Jars are in the pot for processing. I would reccomend putting a washcloth inthe bottom of the pot. The jars rattle as the water is simmering. I remember my Grandma doing this, but didn't think about it till the rattling started.

My chutney is on the stove (electric too-it sucks). I didn't chop my tomatoes as finely as FM. The best looking ones I could find were Romas, and I cut them into 12ths. I also added 12 oz of tomato paste. The man at the Indian grocery didn't have sambhaar, and suggested I use tumeric. Since tumeric is already in the mix, I left the sambhaar out. Hope it still turns out as good everybody elses. It smells terrific!!! I'll keep you posted.

I use mine for grating whole nutmeg as well. What would egg nog be without it?

For red beans----Presoak a pound of red kidney beans overnight. Simmer 3 ham hocks (or a leftover ham bone) in 4 cups of water for a couple of hours. Cut meat off the bones. Combine the ham broth with the beans and add enough water to cover the beans by an inch or so. Add a chopped onion, a couple of ribs of celery, chopped, and 4 cloves of garlic, mashed. Throw in a 1/2 lb of good smoked sausage and the chopped up ham bits. Let all simmer together till beans are done, about an hour, watching that the level of the water/broth doesn't get below the beans. With a wooden spoon, mash some of the beans against the side of the pot. This will create a thick gravy. Serve over rice with a big wedge of cornbread. Divine.

Yes, Suvir, I did try it, in fact I made it today to go with a pot of Red Beans and Rice. (talk about comfort food!!!) I use a non-stick LeCreuset pan, and it comes out beautifully. I really like the crispy texture on the bottom of the pan - I wasn't getting that from the mix I was using. The extra sugar in Jiffy combined with the butter (I'm guessing) creates the crispness and the cakey interior makes the contrasting textures divine. It wasn't too sweet, either. The additional flour and the chiles I think helped foil some the sweetness I'm not so fond of. I also added a little cheddar. thanks so much I'm making the tomato chutney on Sunday. I'll let you know how it comes out.

Speaking of Paul P., we went to New Orleans fora quick get-away this past weekend. Husband got the jambalya and it's so good, I could eat it for dessert!!! I got a Blackened LA Drum, and it was also delish. His mashed potatoes are so rich and yet so light. Acme Oyster house was also on tap for sluuuurrrppping down some fresh LA oysters. Our last meal was at Redfish Grill (Ralph Brennans'). Very disappionting for a Brennans. Fish overcooked and dry. Potatoes tasted reheated and the peas were VERY tired.

Fillet the breast out and find some other use for the legs. Season the breasts and wrap bacon around them, securing with a toothpick. Grill over coals till medium-rare, but not past medium. Also good for doves.

If you can spend a few bucks and get one of those propane burner thingys and do your frying in the garage or on the patio, then you have really died and gone to heaven. There is no greasy stove to clean and no fry odors in the house. I try never to fry any other way.

Husband's family also made tuna "patties" as we called them at my house. Not nearly as good as salmon. Served with mayo only, no ketchup. Fried in veg oil. I make them when crunched for time or if I forgot to thaw out some meat.

I do love maple syrup and will try that next time. Thanks!!!

The recipe I've used for 20 years is the same as Jaymes', except without the molassas. (I hate molassas - probably the only person on the planet!!). I bake mine in large cake pans, and make sure to put them on the top oven rack, as I had it burn in my crappy oven. I never thought about using a stainless bowl-will try that this year. I always make a couple of batches and give then away on large ziploc bags.(anyway, what's left after I've eaten all I can)

My family now expects me to bring my own knives when I come to visit. The biggest mistake the AVERAGE home cooks make is the using Cream of Mushroom soup in the can. Can't anyone make a white sauce anymore? Also, for holiday-type meals, EVERYTHING has a sauce, is a casserole or has some other SOUPED-up presentation. What happened to PLAIN????? Rhea S.---Put some butter and a squeeze of lemon on that broccoli, and LEAVE IT ALONE!!!!!!!! Someone (like me) will appreciate it.

While talking to a few co-workers, I discovered A LOT of them include potato salad as part of their holiday meals--Thanksgiving and Christmas especially. Is this just a southern thing? I had never heard of potato salad in the dead of winter till I moved to the south (where we don't have winter). Also, few serve mashed potatoes, serving rice dressing instead. That, I understand, as rice is the prefered starch, at least here in SE TX. I really don't get the potato salad thing.

Sounds like the right decision. You went with your instincts for the best situation for YOU. Best of luck as always. These posts are so enjoyable. Thanks again

I serve mine with roasted garlic mashed potatoes, which, as I write this, seems like overkill with all the flavors going on the the cacciaitore, but that's the way we like it.

This is the best thread. Food culture growing up at my house was middle-class American, first generation off the farm. Lots of chicken, beef (no steaks) with a little pork thrown in once in a while. Absolutly no ethnic foods or anything adventuresome. The time meals were served was not that important, although I can't remember everybody not being there unless my Dad was at work (shift worker at a refinery). Cooking to my mom was the method used to feed her family, and she never got much pleasure out of it. The quickest was usually the route she took. Elbows on the table was met with a quick reprimand, although chewing with your mouth open was a bigger infraction (I have to agree). Mom cooked most of our meals, although Dad did pitch in occasionally. Few dinners out - once in a while there were carry-out burgers and fries. The only guests also had kids, and we were sent to the basement to eat in front of the TV-a rare treat. My parents were and are non-drinkers, so the first wine I ever had was Riunite with my boyfriend (now my husband) at the drive-in. There was always a prayer, the pray-er rotated among us kids. No rotating menu. I replicated the eating together and emphisis on manners, but my family is much more adventuresome, and we eat out often.

The duck sounds like heaven on a plate!!! The puff pastry with leeks and mushrooms sounds terrific as well. I think I'd like to try it and maybe use it as my 1st course for Christmas dinner. When you have a moment, if you could share the rest of the recipe, that would be great. My mom LOVES your biscotti from this summer. Thanks again for these posts.