Marlene

rjwong, First of all, I am not a "hussy" of anything, but I am a braising queen. Secondly, we have whole chicken scheduled for Tuesday you are so right when you note we haven't featured baking although I have an awesome dessert ready to go for tomorrow night.

Ryan and I went to a 10th anniversary BBQ of the daycare he went to for the first 10 years of his life tonight. I sat on that board for those 10 years, eight as president. A really bad hot dog a few cheezies and we were all set.

I think so fifi. It was really salty as I recall.

Must you?

Yes! The perfect challenge! Some suggestions have been raised as to vegetables in season: Fiddleheads, English peas, fava beans, asparagus, early tomatoes. . . Why not a vegetable plate for mystery basket night? Some artisinal grits perhaps? Really good vegetable plates can be a great way to express creativity. I'm just sayin.' Looking forward to it. ← I'm sorry, but I'd have to kill myself before I made grits in my kitchen. Just sayin is all. Besides, I proved in my last blog that I couldn't find grits here to save my life. There is a God after all.

Now that' I've rescued on of my kitties from within my basement ceiling, (at a cost of $2,000), I suppose I could take pictures of them. They probably eat breakfast more often than I do.

yes, well that's because I'm a carnivore at heart. We just don't eat fish. I don't mind making it if that's what the members decide, but I can almost guarantee that no one in the house will eat it, which sort of seems like a waste. Vegetarian? Hmmmm............

Fifi, I did this dish a while ago Click here. I believe I cut the pancetta in half and did it that way. Again, it was a little salty, but oh yes, the aromas were wonderful!

Chris, you can always braise the pork shoulders. Also, look for fresh pork hocks. You can trim the fat off them and use the hocks for pork stock. Trust me, pork stock is a wonderful thing.

I could probably get my husband to eat lamb more easily than I could get him to eat fish. And that's saying something because he doesn't like either. I on the other hand, adore lamb.

And I still can't make a good pie crust. Marlene has to get the nod in the range department! That stainless isn't really that tough to clean is it Marlene?? This is a tough one to pick. Sam, your Thanksgiving blog is my all-time favorite. But, I gotta side with Marlene here ... after all, there's nothing a Canadian likes better than watching an American lose ... cruel but true. So we're waving the Maple Leaf for you out here in BC Marlene. A. ← I'm honoured to have the West standing on guard Arne. And believe me I know how much of a concession that is to us here in Central Canada. We don't start until tomorrow but I've decided on my braise and it's marinating now. You'll have to wait till tomorrow to find out what it is and for pictures. Sam on the other hand is already likely drinking heavily.

John I have to tell you that my kitchen probably will look worse than Sam's. I'm an extremely messy cook, but it's so much fun! And no, there won't be posts of the aftermath in my kitchen either.

I can get Inniskillin Ice Wine, in fact I probably have some downstairs, but I'm not sure Sam can. I can get it, but an ingredient that costs upwards of 70 bucks for 375 ml is probably outside the scope of this blog. ← Wow, I didn't realize it was so expensive there. I don't normally buy it because we don't drink a lot of ice wine, but people keep giving it to us as gifts.

I can live with asparagus (gasp, a green vegetable!) and strawberries, but I really really hate salmon. I can get Inniskillin Ice Wine, in fact I probably have some downstairs, but I'm not sure Sam can.

My mind always goes to beef. It's a habit by now. I'm thinking either Estouffade orCaribbean Pork shoulder myself. I'll have to see what I find at the store.

You can be Leia in your own foodblog. So Sam, any hints on what you're braising tomorrow?

Well, of course you will, and we all know why don't we people? Oh yeah? Well I've got a Canadian prime Chauteaubriand just waiting to be spit roasted. Actually I think I'll join you in the drinking heavily department. A lady never curses. (at least not in public ). Pictures there'll be a plenty folks. And even though we don't start cooking till tomorrow, feel free to toss out mystery ingredient's for next week's meal. One thing. No mushrooms. I'm allergic, although it would be a cheap way for Sam to "win". Trout? Can't say I'm a fan, although I could be convinced to do something with halibut.

Hardly. Our wise and learned members just recognize a superior cook when they see one. Well of course! Hmm, I may have to dig out my maple leaf pancake moulds again. Peameal bacon is a staple in my house for weekend breakfasts. Molson Golden is not my favourite beer. Perhaps Molson Dry. So what distinctly "New York" ingredient (besides talk) are you going to work with this week?

Spatula? I don't need no stinkin' spatula! I use my bare hands! ← How incredibly revolting. Kathleen, are you sure you want to eat his cooking? It will be my distinct and total pleasure. Sam and I have distinctly different styles in the kitchen. And very different personalities (in case anyone hadn't noticed. )This should be a lot of fun and very educational. Sit back and enjoy ladies and gentlemen. This week, you get two for the price of one.

In your dreams Sam. Dream well, because it's as close as you're going to get. Apparently, Varmint has been misinformed .I was going to be ladylike about this, but I can't let this challenge go unanswered, now can I? I mean really. Sam, you're a pretty good cook. You're even a worthy competitor, but in my league you are not. Dust off your spatula my man and lets get ready to rumble. BTW, I don't need to pay Brooks off, he's a smart guy. (Brooks, you're going to have to do better than that for a bribe though. I accept Visa, Mastercard and blenders).

Oh please do Richard. I've been looking at the George Foreman rotisserie or the good old Pompeli rotisserie.

I've been known to buy these both from Costco and from Brunos, and we love them. I'm secretly coveting a rotisserie oven so I can make them all the time.

Fried chicken has rapidly made its way into my regular repertoire. Tonight for example, I'll be frying again. I was in Bruno's picking up a bunch of peanut oil for tonight's endeavor and the lady at the cash and the lady behind me in line engaged in a discussion on the best oil for deep frying. Both of them swear by EVOO for deep frying! I've never heard anyone here talk about using EVOO for deep frying. Expense aside, is it really a better oil for deep frying? What say you?

I'll be taking over your kitchen on Thursday and Friday and will crank out a steady stream of desserts. I'm in for beer. You want bourbon? What kind?

Ruth's Chris has private rooms. Toronto Board of Trade, Ontario Club, Tom Jones has a lovely private room.