snowangel

Did you have any leftovers of the tongue? If so, I wonder what a long slow re-heat would do to them? I see duck tongue frequently at the Asian market. Just may have to get some!

I purged once and really regretted it. So, I just bought a bigger house!

Your wish is my command. Lime Cilantro Cookies.

I'd also suggest a lighter or no soup. What about adding roasted cauliflower to the menu? Here's a link for a topic on make-head hors d'oeuvres which includes a link to freezable finger foods.

At my local supermarket, the limes are noted as being from Costa Rica (I think) and there are thick and thin skinned ones in the bin. At the Asian market, they are not marked as to country of origin and they are all thin skinned. Since I almost never have lemons and always have limes, I use the latter like I would the former (almost always). Lime in place of lemon in desserts is just wonderful. Reminds me I need to dig out my lime cilantro cookie recipe and get it into RecipeGullet!

Lime Cilantro cookies This is a recipe from an old issue of Northern Gardener (published by the Minnesota Horticultural Society) which I've tweaked 1 c powdered sugar 1 c white sugar 1 c shortening 1 beaten egg 1 tsp vanilla 1 tsp salt 1 tsp baking powder 1 tsp cream of tartar 3 c flour zest of 2 limes juice of 1 lime 3-1/2 T minced cilantro leaves (this is one case where you don't want the stems extra white sugar extra cilantro leaves Preheat oven to 350 degrees (F). Cream 1 c. each of the powdered and white sugars and shortening together. Add egg and vanilla. Stir in all remaining ingredients except the extra sugar and cilantro leaves. Roll teaspoon sized dough blobs into balls. Dip balls into sugar, flatten slightly with a glass and top each cookie with a cilantro leaf. Bake for about 15 minutes. These are a crispy cookie and keep very well. Keywords: Dessert, Easy ( RG1480 )

I, too, am puzzled by why my Asian markets can sell them at 10 for a dollar, but they are $.99/lb. at the supermarket. And, I am also puzzled by why some seem to have thick skins and some are thin skinned. The ladies at my Asian market look at me lovingly when I squeeze every one of them to find the ten wit the the thinnest skins. I mostly want the juice and zest, which leads me to believe that if you were going to do preserved limes, you would want those that weren't so relenting under the pressure of one's fingers. Uses. Multitude in Thai cooking. In fact, I occasionlly have ramen noodles for lunch (the packet, not bowl variety) and regularly squeeze lime on them. What is fried rice (thai style, meaning white, not ala Chinese takeout) with a few lime wedges? Then, there is limeade. We always have in the fridge. I also like lime vinagette on salads. Also indespensible for souring milk (yes, I know lemon works). I'm also quite fond of a lime meringue pie. My fridge seems nakes without at least a few limes. I just like lime better than lemon, so rarely purchase the latter.

More details on the vodka/lemon/cream sauce. This is the second time you have mentioned this particular one.

It is so unseasonably warm here (Minnesota) that I donned t-shirt and shorts to rake. Should it be this warm tomorrow, I'm tossing all of those thoughts of braising in favor of burgers on the grill.

Lucy, please tell us what is erupting!

No, you shouldn't!

This would look like an entry to the Composed Salad cookoff as well! Doing double duty, I see!

This will be a good question for Paula during her Spotlight! I'll ask it before I make the recipe.

Yes, Susan and Sandy. This is a great cookoff. Ground meat, cubed meat. Beef, pork chicken, turkey or vegetables. Red beans or white beans, or no beans. The endless variety of chili's and powders. The accompaniments. Deep down, I knew that all of these different kinds of chili existed. But to see them described in detail, and see them adorned with all of the various accoutrements brings it home!

Thursday, November 3, 2005 The Strib has a new look and promised new and improved content. No comments from me other than they now only capitalize, at least in the Taste section, only the first word of a title (I'm an engllish lit/creative writing major from college). And, they seem to have upped the quotient of syndicated pieces. In today's Taste section: Let's first go to the restaurant news, which is at the end of the section. A nice review of some upscale takeout in Takeout takes a goumet turn by Rick Nelson, which covers both Lucia's Take Home & Bakery as well as My-T-Fine Bakery/Cafe. In Now Open it's all about La Belle Vie, which has made the move from Stillwater to the old 510 Groveland Space. Counter Intelligence: Happy Gnome, Middy Pig, some Thanksgiving Day dining out opportunities, news of the Five and the prix-fixe dining room sked to open just after Thanksgiving, as well as the demise of Mojito, and Happy Hour at 20.11 (Wolfgang Puck's place at the Walker, which IMHO took the place of one of the last great deals in dining). Other news: Variations on a Theme -- cover article with comparisons of four new comprehensive cookbooks -- the New Woman's Day Cookbook, THe America's Test Kitchen Family Cookbook, Better Homes & Gardens New Cook Book, and Betty Crocker Cookbook. Ruffin' It. All about baking your own pet treats. We don't have a pet. A syndicated column -- in the form of the the Twin Cities' own Lynn Rossetto Kasper. This week is it about melted cheese, with a recipe for 21st Century Mac 'N Cheese. Click here. Uncle AL's Tidbits, with his irrevent "reviews" of new prepared products. Some info on Sparkling wine, with a recommendations that prove that Bubbles aren't all expensive. Finally, Uncle Al with a little blurb on Apple Pie along with a Creamy Brown-Sugar Apple pie. In today's Pioneer Press's Entertainment Section, Kathy Jenkins covers a lot of ground: Restaurants Encourage Patrons to BYOB by "dropping corkage fees to fill more tables." Another short bit on La Belle Vie. Wonder when we'll see a full-fledged review? What's New with short blurbs of new places, and places with new faces. Restaurant News. Muddy Pig and Happy Gnome once again, along with some others. In Small Bites, Ms. Jenkins reports that I Nonni is now serving lunch. In Food News I learned that Magnetic Poetry now features both a Food Lovers kit as well as one for Wine Lovers. Faces features Aaron Buckholz, chef at Kozy's Steak and Seafood at the Galleria. In Citypages, Dara does Bakery on Grand. This is a very nice review! I always hesitate to mention something that is not available on-line, but this month's edition of the Minnesota Monthly is their annual food edition. One article -- the one on the Quest for the Perfect Pizza is the only article available on line. Minneapolis St. Paul magazine has not updated their web site for months! Edited to add: In this the current issue of Mix, an article about Brenda Langton, owner of Cafe Brenda, and one of the Twin Cities' original "use local" proponents. <><><><><> Media Digest Notes... Updates from some Twin Cities media outlets, which do not 'go to press' by Friday each week, may be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or the "digester" who will be happy to do it for you.

Daniel, thanks for the suggestion about the smoked chub. I'll be picking some of those up over Thanksgiving at my favorite north shore smoke house!

It does look to me like you have more than the three cups she says you should have to have. Is this the case?

So, if a person finds themself without a chimney, what's the best way to start the charcoal without resorting to that nasty fluid?

Abra, when you ate it, did you still think the potato layer was too thick?

Salt is fairly high on the ingredients list. The real question would be why? ← Ah, yes, I see that now. (should have gotten out my reading glasses earlier) One of the things that continues to amaze me is salt. I love salty foods, sometimes. But, I almost never put a salt shaker on the table, and I'm amazed that when I have guests how often they ask for salt BEFORE they even taste the food. But that's a whole 'nother discussion. Is it because it is not seasoned enough with other stuff? I'm still puzzled as to what spice extracts are. And what does modified food starch do? What are the corn syrup solids? Does this stuff impart something that needs to be covered with salt. As I look at the photo of the label, I am absolutely astounded by the number of ingredients. For a soup that could be so simple.

The other day, I happened by Costco over the noon hour, and that same black bean and red pepper soup was one of the featured samples being offered. Not bad, but for the amount of sodium and the number of ingredients, I could do much better in my own kitchen, without a whole lot of effort, other than open a can of black beans and whack up some stuff, but then again, I don't have modified food starch in the cupboard. Come to think of it, I don't have spice or paprika extracts either. What are corn syrup solids? Where does all of that sodium come from?

I have the 5.5 qt. saucier. Go to pan. Gave one to my mother, she in turn gave one to her other SIL. A go to pan, and one of the two or three most essential things in my kitchen. Me, I want a maid (or a wife) and a Waring Pro deep fryer. And more dishes and some interesting serving pieces. Oh, and some cookbooks. The list keeps growing!

No way in my house that cooked bacon wouldn't "disappear"!

You might want to check out this topic on eating in the great outdoors. Lots of good camping food suggestions.

And then, there are all of those other uses for forks. Whisking a couple of eggs. Cutting off a chunk of pot roast. forking up a very small patch in the garden fro planting seeds. I consider a fork a most essential tool for food!