Marlene

Almost Elfworks This is RecipeGullet. If you go to the top of a page, you'll see the link for it, along with The Daily Gullet, ImageGullet and eGullet Store. You posted your recipes in the recipe.com centre which we use mostly to discuss recipes in the archive, or ask questions. Not a problem. I've added your recipes to RecipeGullet, and I will remove them from recipe.com once you've had a chance to edit your link above. Blue Cheese and Pecan Crackers Lisa's Mustard Cheese Crackers

Please post it in RecipeGullet and provide the link here.

And how do you make cheese straws? And you gotta try the cheesecake thing. It's incredibly addictive

I was shopping today at Bruno's for a few things when a sign at the butcher's counter caught my eye. "New, Canadian Prime Striploin Steaks". A touch on the expensive side at $24.00 per pound, but hey, it's Canadian Prime. Canadian Prime is never seen in butcher stores here and in very very few restaurants. Guess what's for dinner tonight

Garlic Peppercorn Cheesecake . This has become my new favourite thing to serve. It was made by one of the mothers for the staff lunch yesterday and it was awesome. The teachers had it gone in about 5 minutes flat.

Do we detect a theme here? I think I'm the only person in the world that didn't own any of Julia's books

All right! It'll be tomorrow by the time my confit is done, so this will make a lovely Saturday afternoon snack for us. Thanks! I shall report back.

Just received: From Julia Child's Kitchen Baking with Julia Mastering the Art of French Cooking, Julia Child

Marvellous. I found the PF PP at Bruno's. They also had TenderFlake PP, but I got the PF. I picked up a nice round of double cream Brie and my confit is cooking away. So all I have to do is wrap the pastry around the Brie (after layering in the confit or whatever, and bake it? For how long?

Ah. I must see if I can get that here. And it so happens, I have a crockpot full of onion confit on the go as I type. Hmmmmmm......

I understand what PP is, but what's PF?

I have the book now. I can play too!

Garlic Peppercorn Cheesecake 1 egg 6 oz grated Monterrey Jack cheese 1/2 c grated parmesan cheese 8 oz cream cheese 1 tsp carcked black peppercorn 1 jar Garlic Jelly or Red Pepper Jelly Combine egg, monterrey jack cheese, parmesan cheese, cream cheese and pepper together until smooth. Add half of the jelly. Preheat oven to 375. POur mixture into 4 or 6 inch springform pan. Bake for approximately 45 minutes. Cool completely before removing from pan. Top with remaining jelly. Serve with crackers or peppercorn flatbread. Keywords: Hors d'oeuvre, Cheese ( RG1016 )

Garlic Peppercorn Cheesecake 1 egg 6 oz grated Monterrey Jack cheese 1/2 c grated parmesan cheese 8 oz cream cheese 1 tsp carcked black peppercorn 1 jar Garlic Jelly or Red Pepper Jelly Combine egg, monterrey jack cheese, parmesan cheese, cream cheese and pepper together until smooth. Add half of the jelly. Preheat oven to 375. POur mixture into 4 or 6 inch springform pan. Bake for approximately 45 minutes. Cool completely before removing from pan. Top with remaining jelly. Serve with crackers or peppercorn flatbread. Keywords: Hors d'oeuvre, Cheese ( RG1016 )

Ah well Taurus' will out Since I had no intention of cooking my own birthday dinner, we went out. However, I won't hijack your thread by posting about it. I hope you had a wonderful day and your dinner was awesome!

What a lovely birthday dinner for you. But you mean you have to cook it yourself? If you found the wine to your taste a few months ago, I'd go with your own instinct and drink it again

I can't either really. (rich people sending me money or not in this case ) I'm not a huge beer drinker but I couldn't say. I do know there was a big concern when they first came in that the long necked bottles could be more easily used as weapons in a pub fight for example. I liked the stubby bottles

Then and now: brussel sprouts skim milk squash turnip fish Then, but love now calves liver spinach

Now that you've got your crockpot plugged in, how's it going?

Update on the Brick stubby battle Brick Stubbies

An update on the Cuisinart Grind and Brew Thermal Carafe Machine. I've been using this machine for quite some time now. This is generally a great machine. It still grinds and brews terrific coffee and the coffee stays hot for hours. It sounds kind of like a rocket launcher when grinding, and the worst thing about it is the grinder sticks sometimes when I'm trying to get it out to clean it. Damn near broke my shoulder this morning trying to get it out. I don't know if that's a flaw of the machine in general, or just the one we have. I'm currently in touch with Cusinart to get a replacement to see if it's any better. We've been experiementing with different beans. Currently we're trying Kenya (a little bland for our taste), Gutamalan (one of our favourites), and still to try are Nicaragua and Sumatra. Any other good grind and brew machines out there?

I forgot, I do corn in the microwave too, although I shuck it first and wrap each in a paper towel.

You can cook in microwaves? I used to have a convection microwave and occassionallly would broil steaks in it when it was too yucky to bbq. Mostly these days, I use it for softening butter, starting my baked potatoes and re-heating things. Defrosting when I've forgotten to to take something out of the freezer in time. Occassionally popcorn, although we now have a hot air popper so I use that more often than not.

Bravo! I must confess, I don't always add the sugar either. It depends on what I might want to use the confit for.