snowangel

Thank You. the number of egullet members who like burnt bread is currently at 2. i'm keeping score. make that 3! Make that 5 (Diana and me).

Ingredients: water, high fructose corn syrup, maltodextrin (blucose polymers), citric acid, natural flavors, salt, potassium citrate, modified food starch, coconut oil, potassium phosphate, sucrose acetate isobutyrate, niacinamide (B3), blue 1, pyridoxine hydrochloride (B6), cyanocobalamin (B12). Nutrition label says 8 oz. per serving (servings per container 2.5 -- like anyone splits these up like this; they seem to be marketed as single servings). Calories (energy) 70. No fat, 55 mg. sodium, 30 mg potassium, 19 g carbohydrates (sugars 15 g), no protein. It is a blue color and looks alien. I did not purchase this; it was given to Peter. What in the hell is all of that stuff that's in it?

The kids left a bottle each (20 oz. bottles) of Coca Cola and Powerade on the back stoop last night. Temps down to 20. Coca cola frozen solid this morning. Powerade still liquid. Why? I didn't realize until looking at the labels that Powerade (at least the mountain blast flavor) have coconut oil in them! Diana wondered if one of the ingredients was akin to anti-freeze, and she and Peter agreed that they will no longer drink Powerade. I'll put the bottle in the deep freeze (zero degrees) and see what happens.

Yes, fried pies kick ass. They were an afternoon activity, not dinner dessert. We may not need dinner! Haralson apples in this house. Plain vanilla ice cream (I wasn't up to a shopping trip with the three kids). Thanks for your advice. I did add a touch of sugar (not measured) to the crust. Dynomite.

This weekend was the deer (gun, not bow) opener in MN. Apparently, according to our local paper, this puts millions (to the tune of $250 million) into our state economy. It is big business. Church this morning was very female and juvenile and there are traffic reports on the news. The woods are full of people with guns and blaze orange. Who'd have thunk that sitting outside in almost zero temps, not even able to smoke or drink coffee (scent) would be so popular? My husband goes every year, considering it an almost zen-like experience -- the cold, sitting still, trying not to nod off. I'll go grouse and pheasant hunting, but the deer hunting seems a bit lacking in creature comforts (and this from a woman who loves her cabin with no running water, no electricity and an outdoor biffy). Anyway... One dead deer (according to DNR guy a prime buck, probably about 180 lbs) will arrive at my house tomorrow, courtesy of Paul. It will go to the butcher (a great one) for processing. When I talked to Paul a few minutes ago, he said "go on that eGullet thing and find out what we want and how to cook it." After almost 40 years of hunting, this is his first, and he is excited. The kids are already fighting about where the antlers will be mounted (in the garage, I suggested). Question asked, advice sought.

So how many times do we think the Toll House Morsel cookie recipe from the back of those famous packages have been baked?

And did they look absolutely gorgeous in your new Creuset dishes? Photo?

Doing them for dinner tonight with the kids. Will report.

Absolute and total detour here. Paul is out of town, and the kids decreed breakfast sausages, waffles and scrambled eggs. Fortunately, my mom stopped by this afternoon, and since she was having unexpected company for dinner, took my fish and asparagus. Breakfast for dinner was wonderful. I'll try to do the "real" meal early this week.

Add a reuben to the list of requests, please. Have you eaten anything in the last couple of days that you haven't made in your Toast-N-Serve Magic Bag?

Gratin would be the "plainer" version: Dry 1 lb. of scallops. Sprinkle with drops of lemon juice, salt and pepper. The moment before sauteeing, dredge in flour, shaking off excess. Film frying pan with a very thin layer of oil. When almost smoking, add the scallops. Toss until lightly browned. Add 2 T minced shallots and 1 clove mashed garlic, toss with butter and parsley and serve. OR Barely brown the scallops, toss with shallots and garlic and add 1/2 c. dry white wine or vermouth. Cover and simmer for a minute, uncover and boil for a moment until liquid has thickened slightly. Spoon scallops and sauce into buttered shells or dishes, sprinkle each with a t. of grated swiss and a few drops of melted butter. Reheat and brown under broiler just before serving.

Where does Graham Kerr fit into the "roast him" category?

Thanks for putting this on a separate thread. And, I don't get your columns in my edition of the Strib, but then again as I've mentioned, your beat tends to be a thoroughfare from my place to places further south. I look forward to the full report on Wampachs.

I remember a friend talking about the "Spanish" style -- with ham, onions and breadcrumbs, sans white sauce/cream stuff. I assume you have consulted Julia and Jacques? I would trust them the most, but then again, this is a dish I rarely make.

I love this and wonder how many passed that stage in a food-related endeavor! Valient of Robin. I spent two of my labors (pre-serious) cooking and stockpiling soup and meals for the recovery (with the other one, I just stayed at the office and made money). But, when it got serious, I knit. But, back to the topic at hand. My local market has dover sole on sale, and he said they would get a fresh shipment tomorrow night. So, that it will be. I've had plenty of experience taking care of whole fish. It's just me and the kids, and they love green beans, which have been beautiful lately, so green beans it will be. I will also do roasted carrots, because I love them. Dessert will be something appley. Any suggestions? I have a boatload of Haralsons, courtesy of my friend whose family owns an apple orchard. On the duck note, Julia and Jacques were on PBS yesterday at 1:30 pm, so I put my feet up, had a cup o' coffee and watched them do duck. We need to do duck. That show is a real treasure. I make a point of watching it every Wednesday.

Jason, you should approach them for one of those buttons at the bottom of the screen that allows us to purchase it so you folks get a little kick back. I just wonder what percentage of their customers have been EG'ers in the last day or so? These look cooler than hell, even according to Paul, the ultimate skeptic. He's way into manufacturing and processes, so I know I can count on him to run right out and get a $7 toaster.

I'll be curious to hear how the onion rings are. Hope they are worth the arterian punishment.

It's been years since I've seen anything written about the Lion's Tap (other than mentions of in those population chooses the best of), which for years had the reputation of having the best burgers in town.

Yes, thanks, Bruce. Good food south of the rivers and not typical supper club or burger joint fare south of the river. Who'd have thunk?

Paul's going hunting this weekend, so something quick is better for me, too. Add my congrats to the list. A new baby .

Thigh/leg quarters were on sale for $.22/lb! Guess what we'll be eating frequently...

Growing up in Thailand, there was no beer breath. We had "other" breath. We just came home really late, to my house, because my bedroom was main floor, everyone else's upstairs. We always hoped for leftover curry in the "outdoor" kitchen. I grew up without peanut butter. Curry, pad thai, ba mee, kao soi; alas and alak, no PB.

I know just what I'm getting Peter and Diana for Xmas! Now they can "grill" their own damned sandwiches.

While I fully believe that cooked bacon would still be good after a week in the fridge, I can't imagine a pound of cooked bacon lasting that long in my fridge. Maybe an hour or two, but only if I'm the only one home. Such restraint in the Perlow household!

So what did you do with the browned beef? I did not participate in this one since I had made it about 3 weeks ago. It is a boatload of work, but a very close friend and I made it together and it was really fun to cook together. We had a great time cooking, drinking wine, listening to music and talking. Bet those of you that did it are glad you didn't do the glazed carrots and turnips -- the tourne would have put you over the work edge. That's one to save for a simpler main dish. Yes, Heather, something simpler next time. I'd also like to add duck to the roster of ideas.