kitchensqueen

Hi Everyone - I've recently fallen in love with tod mun - the spicy fish cakes of Thailand. I've been unsuccessful at finding what seems like an authentic recipe. Does anyone have one, or the ability to point me in the right direction?

This thread has made me really excited that it's spring time again. For me as well, morels are the holy grail of foraging. Finding ramps, wild blackberries, persimmons and nuts are all also at the top of my list. It's been awhile since I've been out foraging though - living in such an urban area I find it challenging. Does anyone have any tips or know of any urban foragers in Chicago?

I own four aprons - two half aprons, and two bib aprons. I only tend to wear them when I'm doing major cooking - canning or an all-day baking spree. I almost never wear them for everyday cooking. And I always reach for the bib apron - the half aprons have basically been reduced to decorative elements in my kitchen.

Here in Chicago we have a recreational cooking school called The Chopping Block - I took a knife skills class there that taught me all of the basics. Most major cities have schools/groups like this, so it shouldn't be hard to find. For self-learning, I really like Pepin's book "Complete Techniques" - the step by step photos are quite helpful.

Mmm, the photos in this thread are absolutely tantalizing. I made a traditional midwestern breakfast this morning - thick-cut bacon, scrambled eggs (cooked in the bacon fat), roasted potatoes with parsley and dill and a crumb coffee cake, served with black coffee, orange juice and black tea with honey. Good, homey eats.

Anyone remember Sixlets? Little chocolate orbs coated in all different colors, that came packaged in a cylindrical plastic packaging. Simple, but I was addicted to them. And of course I used to gobble down Bottlecaps (root beer was my favorite), the marshmallow icecream cones, the wax bottles filled with juice, candy cigarettes, bubblegum cigars, Pixie Stix, and those sugar dip things. And the candy dots on paper! Kids will eat anything!

Anyone remember Sixlets? Little chocolate orbs coated in all different colors, that came packaged in a cylindrical plastic packaging. Simple, but I was addicted to them. And of course I used to gobble down Bottlecaps (root beer was my favorite), the marshmallow icecream cones, the wax bottles filled with juice, candy cigarettes, bubblegum cigars, Pixie Stix, and those sugar dip things. And the candy dots on paper! Kids will eat anything!

We had herbed lemon poached halibut with rice pilaf. Yummy!

I'm enjoying a glass of the aptly-named Relax Riesling. I don't usually like white wines, but this one is great. And it should pair nicely with lemon-herb poached halibut we're having for dinner.

I used tarragon in my French-style potato salad. New potatoes with a vinaigrette of white wine or champagne vineger, olive oil, dijon mustard, shallots and as much tarragon as you like. Salt and pepper, of course. Served warm or room temp, it's great.

Andreas Viestad did a skate wing with vanilla beans on his PBS show last season. I haven't tried it yet, but it sounds really good, and a unique departure from using vanilla with sweets.

We're using ours for the security deposit on our new apartment when we move this summer - so a "new" kitchen to cook in! Our kitchen wish list includes a gas stove (we're stuck with electric currently), wood floors, good lighting and upper cabinets we can rip out and replace with open shelving. Wish us luck!