Doodad

I have a weird thing for hot foods. The best thing I ever made, with the added benefit of grossing out my wife, was chocolate/jalepeno ice cream sauce. I thought it was muy bueno.

Dave - I found the yuzu in the area with the sauces, condiments and oils. In the Duluth location that is between the fish and the beer. I bought lime leaves this past week at Whole Foods aka Harry's in Alphaghetto.

Thanks for that. I signed up for the flyer, but have never gotten one. They are right near work and we go there fairly often for their family deals.

I make brunswick stew or jambalaya with it when we bbq anything.

I would think either way. She used to peel and pickle them and they still had enough firmness that putting them on the grill or pan would have stayed together. Edit to add: you could buy some commercial pickled peaches and see how they behave. Only thing is the flavor profile tends sweet on the prepared ones unlike the salt and tang that my grandmother did to them.

There is a killer dim sum and chinese bbq in that same shopping center. Some killer looking roast pork and duck.

I'd avoid any sushi bar that thinks white tuna is escolar. ← What the heck is white tuna? I have looked and found no real answers, but love the stuff. I got some of what my local sushi guy said, but could not understand all of it.

That sounds really good G. If my grandmother made it, the peaches would be pickled a bit for that southern twang. That would add the salty component and would complement shrimp add on.

Oh, I'm pretty sure that mouth had plenty to say, they just didn't air it ! And that was sure some cajones, asking Ramsey for a letter of reference. Classless twit ! Glad Christina won, though either of the 2 finalists deserved it big time. ← She probably received two letters from GR; F & U.

Is curry going to be on the menu? I think I still have a few cans.

Let me call my Mom. She has my grandmother's recipe which was probably her grandmother's.

I cook full meals on the grill all the time especially in the summer heat. Our kitchen faces the late day sun and it gets warm even without a heat source going. The one thing I would do different is put the meat on first and pull it first. It allows a rest while the other items are finishing up.

Weather is unpredictable. Next year could be a bumper crop.

Do a search as there was a thread regarding just this topic. I suggested using either a reversible low flow pump like my company sells to inflate sports equipment or a handheld vacuum pump like you degas brake or clutch fluid with.

That is my haunt. We have been going since they opened and live just down the street. Very good food and watching them make roti in the open kitchen is a hoot.

I do stand corrected. The beer is Numbers, although I like the pun of pounders since they used the pound sign in the logo. I had a friend who used to call a six pack of tall boys a "rack of pounders."

Lime leaves are sometimes at Whole Foods and almost always at Super HMart. Super H Mart has yuzu juice.

Micropundit, Isn't the name of the beer Pounder's Ale (as in pound sign and pounding ie session ales)? I had one when they came out. They will indeed pound you as the alc is fairly high.

Very good Dockhl thanks for the help.

Every 3 months the overlords I toil for throw me a bone in the form of a bonus. It gives me a chance to buy really good stuff without a hit on the family budget. So, I paid off a guitar amp and made this for dinner: Salad of romaine, heirloom tomatoes, pears and Red Dragon cheese. Mex Bay scallops with smoked poblanos, shallots, wine and thyme. Clams and Ham with serrano ham on cherrystones with gr onions and basil. Paired with Gewurtz. Grilled wahoo with jalepeno, jicama and chanterelle saute. Wild rice. Served on a leaf from the gigantic hosta in the garden. Chard on the side.

Thanks for the advice. I am a huge fan of Gewurtz and in fact had one last night. It was Fetzer's which, while most of their stuff is mediocre, is very good. I do like unoaked Chards. Trying to remember the one I have been drinking the most. It may be the same; it even says unoaked on the bottle.

Hey. I live in Atlanta so finding at a good price is not so tough unless it is obscure. I have $100-130 to spend on a bottle; I figured just one. Cooking needs can be met with lesser wines. And it is just my wife and I. Little courses of good stuff.

Bonus check time again so I want to splurge on what is normally unreasonable. I will be cooking seafood or chicken with light tastes. Summer fare. I don't have much experience with high end wines and would like a good match in something special. Chard is fine, I love Pinot and Viognier. It can be fruity or dry, I am not that picky if it is good. Can you give me some respected standards from CA that I can look for? I have $100-$130 to spend on the wine. Thanks

Morning all, I wanted to play with some chemicals like agar and alginates. Can someone provide a reliable and reasonably priced source? Thanks.

He doesn't take the car home. They find a dealer in Atlanta where he is from and they "deliver" it from there. Just like on "The Price is Right" or other game shows. ← I don't know; I think they showed a brief shot of him hooking up the immersion circulator like an outboard engine.