Marlene

Employee X has graciously agreed to provide more of his story. Look for upcoming issues in TDG over the next several weeks.

I haven't had a chance to post on the steaks we had. They were, in a word, simply amazing. Well marbled, (more like a rib eye actually). Strip loins are known for being a "firmer" piece of beef, but these were incredibly tender and rich. Were they better than USDA Prime? I wouldn't say better, but they were certainly equal to. The steaks were about 1 1/2 inchs thick and grilled up very nicely. At $24.00 lb, I don't know how many people will buy these on a regular basis, but Bruno's has indicated it will carry them for at least three months as an initial experiment. Now I just have to get them to order me a Canadian Prime Rib Roast

I made the cheesecake thing for a snack for us on Saturday, using Red Pepper Jelly, and it was awesome. Thanks for the cheese straw recipe, although your link seems to bring up my cheesecake recipe!

Oh no. The more recipes the better! Post away!

Not an idiot, new . And I need to add the actual archive to my signature as well, sorry! And I'll be making these this week, they sound awesome

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