Marlene

Although I was not the one who deleted Michael's post, when he PM'd me, I did offer him an explanation, which he appeared to have accepted at the time. To address the issue of being annonymous. I'm not sure if it's the issue of names or the issue of intent that we are trying to get to here. As Michael points out, it is possible that knowing who someone is may or may not change the context. However, what the real question seems to be, is what is the intent of the person posting. To defend, to criticize to agree with? And when we know the intent, we want to know why. Knowing the person's name isn't always going to give you the why. There are people on this board who currently post under their own names. I've seen them pursue what seems to be a personal agenda post after post. Knowing their name still doesnt' help me understand why.

Meow. Actually I say nibbles because I can never spell Hors D'ouvres without looking it up. I am going for the roasted asparagus. Whole Foods had some really nice ones today. I'm going to do the apple charlottes, because I went out yesterday specifically to buy ramekins, and I made my husband stop at the LCBO for apple brandy, so I don't dare not make them, but creme brulee makes a regular appearance here because my husband and son both love it. And my torching skills aren't too bad, although my husband's are much better than mine. For some reason, he doesn't trust me with an open flame in my hand. I can make a lot of this ahead which is what I'm doing today. The twice baked potatoes have been baked and filled and are ready for the oven tomorrow. I've got the dough chilling for the cheddar cheese tartlets which I'll make shortly, and the batter is chilling for the popovers. Making ahead is a good thing, since I've never made most of this stuff before, and I need all the time I can get in case I screw it up! I think I can even make the grilled tenderloin things ahead and then just reheat them in the oven, although if someone has Martha's book handy they could double check that for me and tell me if I'm out of my mind. That will be my project for tonight, along with making the charlottes tonight. That way, tomorrow I just have to clean up and set the table.

I'm going to save the risotto and the risotto cakes until I can experiment on my family and close friends. This is probably not the dinner to be experimenting. So, tomorrow's menu: Nibbles: cheddar cheese tartlets blue cheese popovers Grilled beef rolls with scallion dipping sauce or maybe bruschetta Prime rib done on the spit twice baked potatoes tossed salad or roasted asparagus? crusty baquette Apple Charlottes selection of cheeses coffee or tea. How does that sound?

Rocketman has provided his real name, address and phone number to eGullet Society management, as all members are required to do. We don't require anyone to post under their own name and there may be many reasons why people do so. It is not only inappropriate to badger them into revealing their personal information, but it's irrelevant to the topic of this thread. Let's stick to the arguments, not the personalities. There have now been several posts from moderators asking for civility on this topic. From now on, we will simply delete posts that cross the line and, if we don't get to them immediately, we'll also remove all posts that respond to them. There won't be any more announcements like this, and if the administrative burden continues to grow we'll close the discussion. As Dave said above if you have new information regarding the book which is the subject of this thread, then by all means post it. Thanks.

On my countertops electrical and non: toaster, electric can opener, breadbox, coffee maker, knife block, upright paper towel holder. A lazy suzan that hold my napkin holder, salt and pepper mills and butter dish. Although that's really more in the middle of the breakfast bar area. On a corner counter are my canisters. On the back counter (which I suppose should be the desk area) cookbook stand, scale, phone, marble rolling pin, magazine stand to hold my fine cooking, cook's illustrated and bon appetite magazines and various pages of recipes I've torn out of other magazines. Everything else is put away.

During the week, it's pretty haphazard since no one here seems to eat at the same time. Weekends are different and we make more of an effort to set the table, use the china and cloth napkins. However, I always serve family style, even when entertaining. Probably because I suck at plating and presentation.

I'm glad you liked the cake! Now, for Saturday, although they are calling for flurries here today, it is supposed to be a beautiful day on Saturday which of course turns my mind to the BBQ. So I'm tempted again to go with a Prime rib done on the spit, twice baked potatoes, either a tossed salad or butter browned beans with toasted pine nuts and the apple charlottes for dessert. Of course, I've done prime rib to death, but hey, (said with all modesty) I do it well. Risotto is out because I've never made it before, and i'd like to give it a practice run before trying it on guests. There are some guests I wouldn't hesitate to experiment with, but not this Saturday Decisions, decisions. Prime rib is a no brainer. Short ribs a little more adventerous. For nibbles, certainly the cheddar cheese tartlets. I'm open on one or two other things. The apple charlottes will be dependent on me being able to find some 8 oz ramekins today, otherwise, possibly creme brulee, which I've gotten much better at thanks to some terrific help from the pastry forum. Votes?

Well, with my mandoline at least there is a guard so it offers protection. With a box grater your fingers and knuckles are wide open. Having said that, just about any sharp object in a kitchen is dangerous for me.

Well at least I was using mine when I grated my knuckle off tonight.

While I think it's admirable to want to suceed by word of mouth, I think he could be missing out on a whole segment of potential customers. When we travel, I use the web all the time to search for restaurants in an area I'm not familiar with. And, if we travel back to the same place as we do often, if I liked the place, I'm liable to return there whenever I can. I agree that websites need to be kept updated, be easy to navigate and lose the flash. But a sample of the menus, philosophy and even a few pictures etc is something I would be interested in seeing.

Um, well I didn't actually serve the baked beans with the pork. But yes, I suppose you could. They were part of sunday's dinner of BBQ ribs. I just wanted to share my new discovery.

Exactly. Since we have the beans as a side dish, a half pound of beans is just right for the three of us! Snowangel pointed me in the direction of this recipe and I've made it twice in two weeks now! I just cut the recipe in half and it's perfect. Baked Beans Oh, and for the pork, it really needs to be a boneless shoulder. I tried this once with a bone in shoulder and it wasn't nearly as nice.

You had a recipe for everything else, so I assumed we used one!

Ok, before I get to dinner tonight, I have to say, I finally found a use for my little 2.5 quart Le Creuset. Well, it's long and slow, so it's technically a braise I guess. Baked beans about to go into the oven. I forgot to take a picture of them coming out but they were awesome. Tonight we did the Caribbean Pork Shoulder. I know gourmande isn't fond of this one, but we really like it. One of the nicest things about this braise is it's simplicity. No browing of meat, no chopping of aromatics etc. The spice rub is simple and quick to put together and then you just let it sit for 12 to 24 hours. Score the pork fat (should I mention that a cleaver is a marvelous knife for scoring fat?) and rub the spice mixture all over. Be sure to get a nice fat cap on the pork shoulder. You'll need it for the finishing touch. when you're ready to braise, set the oven temp. I use 245 (sorry Molly but 300 is just too high!) and add a 1/4 cup of water. I actually use a 1/4 cup of pork stock instead. When it's done, take it out and turn the oven to 475. In the meantime, degrease the juices in the pan, but I don't strain them. At least not yet. One of the twists I do with this is to add a cup of pork stock to the degreased juices and reduce the sauce by about half. While the sauce is reducing, slide the pork (that you've transferred to a baking sheet) into the heated oven. Bake it until the fat layer is crispy and sizzling. When the sauce is reduced, strain it. And the finished product. This is so tender it is pretty much pull apart. And very juicy.

Yes it probably is heavy on the red meat. (is there such a thing?). Maybe I'll keep the beef rolls and sausages for the cocktail party for the council. Risotto! Now there's a thought. Simple, like the one we made for the Pig Pickin. Now where is that recipe?

I have both. A cordless electric kettle and a nice stainless steel stove top kettle that matches my stainless steel decor. If I need hot water quickly (like for a water bath) I'll use the electric kettle, which yes, shuts off automatically. When I'm not in a hurry, like when I'm making my brother a pot of tea (I don't drink tea unless I'm sick, so it's a sisterly sort of torture to watch him suffer waiting for his caffine while I sip my coffee), I use the stove top one.

I'm very pleased to announce the first specialist in the Toronto area forum. Barbara Laidlaw, aka "jake" will be working to develop new and interesting content in the Toronto area forum with a focus on reporting on ethnic restaurants in Toronto and developing and maintaining a list of events that are happening in and around the area. Jake will work closely with me to develop new and interesting content and I do hope you will all participate in sharing your knowledge and questions about the area. Jake's recent "where to find stuff" thread is a perfect example of how we can all contribute great information. Please join me in welcoming Barbara to her new postition!

I should mention that some of the nibbles I plan to make for Saturday include: jgm's cheddar cheese tartlets From Martha Stewart's Hors D'oeuvres handbook: grilled beef rolls with soy scallion dipping sauce bleu cheese popovers sweet peppered bacon bite. I'm really tempted to try the carmel brie as well but probably not! I'd like to perhaps do a mini platter of grilled brat slices etc with various mustards. Any thoughts?

Damn. She figured it out. ← Then polenta is not likely going to make it to my table. So I'm back to maybe soup and sides etc.

I do have Russ' book, but not Paula's yet. I've just read over Russ' recipe, which he admits to getting from Paula, and (please forgive me) but it sort of sounds like grits. If I do polenta, then definately no soup. It would be too much, particularly as I'm planning to go heavier on the nibbles before. Perhaps just a tossed salad would work in this case. I'm thinking of making individual apple charlottes from this month's issue of Fine Cooking for desserts.

I like to do this too on occassion. We eat out often enough that it's not terribly romantic anymore, and a dinner like the one Lucy describes above is perfect for reminding us of why we are together. A little extra thought and special touches tells your loved one that you care enough to take the time. Often though, our most romantic moments come from the spur of the moment "snacks" we make up for ourselves when we (all too rarely) find ourselves alone in the house. Friday was such an occassion. Neither of us was particularly hungry for a big meal, so we fixed a plate of triple creme soft cheese, crackers, and honey, poured two glasses of champagne, and took them into the family room where we turned on the fireplace and lowered the lights. Converstation ranged from the ordinary "how was your day" to the companionable silence one can only achieve with those closest to you when you know words are not always necessary. The phone rang, we ignored it. We both put work away for the night. At some point we looked at each other, extended our hands, interwined our fingers and just smiled at each other. At about the same time, we both said, "This is perfect".

Eric, I'm really glad you and your friends enjoyed your dinner there!

In addition to some suggestions for Saturday night's dinner, I'd be very interested in suggestions for nibbles that can be made ahead and frozen for at least a week. I have now committed to holding a cocktail party for my school council. The only problem is, I'll be travelling the week before and won't be back until the night before the cocktail party. That means I won't have much prep time for this the day of, so as much as I can make ahead before I leave, the better.

I have an immersion blender, (Bamix) and two regular blenders, the Waring Pro and the Breville. I use all three a lot depending on what I'm doing. I looked at the KA and I think it's one of the few appliances that they don't make well. I use the Waring Pro for certain dressings and purees and the Breville mostly gets used for bar drinks, the immersion blender for soups and sauces. The stainless steel container for your blender is probably intended for chilled blended bar drinks. The Breville came with both a glass jar and a stainless steel one.

I don't think I've ever made polenta. And sorry, no mushrooms!