Corinna

Curries-- yum! Also a great strip of little Vietnamese places on Dalston Road. Leon (several locations) is a good place for breakfast or lunch. I haven't lived there in three years, but it's all coming back to me...

Another vote for Ottolenghi. Don't miss Borough Market-- chorizo sandwiches at Brindisa!

85 here!

Looks great! I tried this recipe out this past week for a colleague's birthday. I love the texture of the cake, but with the filling I found it overall a little too sweet for my tastes. I look forward to experimenting with modifications.

Not too long ago I followed a recipe that used this method for a pork tenderloin. The result was so fantastic that I don't see much of a point in using any other methods for this cut. I have had success experimenting with using this method other meats as well-- and it's simple!

With sherries, the age on the bottle indicates the oldest part of the blend, so I'd guess the same with the sherry vinegars.

This is changing, slowly, of course, and it depends on where you go. Wine is generally my go-to drink and I work in the industry, but I think the idea of pairing meals with all sorts of beverages (including non-alcoholic) is very exciting. I'm sure I'm not the only one.

Would you care to share the recipe. I have a tub of livers in the freezer that are calling out.

In Chile, I enjoyed avocado spread on toast for breakfast.

I made the venison & ale pie for St. Paddy's Day and we just finished it last night. I am diligently collecting recipes for lamb, and am finding myself especially drawn to grilled preparations. The rest of the menu plans are still in place. It will take a little time to execute them all since most of my ideas are a little ambitious for the time I have available. I will enjoy it when I get the chance though!

I must confess, I was drooling over the Ottolenghi books on Amazon yesterday. So tempting, especially considering how much I loved the restaurant when I was in London and that I am starting to think about spring produce. I don't think I'll have the time/energy for a full blown veggie garden this year, so there will certainly be money I save from that...(and with all the great local farmstands there will be no shortage of produce.) Coming here for strength!

I've had a similar experience.

The combination of avocado and grapefruit has real possibility. Pretty on the plate and surprising/pleasing in the mouth. The recipe for this salsa came from Splendid Table, but it looks like they have taken it down. Basically, avocado, grapefruit supremes, red onion, jalapeño, cilantro. It was delicious with shrimp!

I forgot this part. If I'm doing anything more than a normal meal, I catch myself making the lists like my mother does. Edited to add: This is a really great thread. Thanks for starting it!

My family has given me a true appreciation for good food. Their multi-cultural background and insistence that I try everything has stuck, making me a very adventurous eater, as well as an experimental cook. I'm really grateful for that. My mother is a wonderful cook, though I wish I had more explicit lessons. I suppose that resource is still available, if I really want them! My dad's mother was an excellent cook, and I have some of her recipes. My maternal grandmother is also a great cook, but now tells me she never liked cooking, which I find disheartening. I'm still happy to have benefited from her efforts.

Dejah-- thanks for the reminder about grilling. Some of our days are nice enough now where that is an option. The Moroccan spicing is welcome, since I've had my fill of tagines, etc. for the winter! Can you elaborate on the groud lamb topping for the flatbread? Yes, shepherd's pie. Can you believe I haven't made one yet with this bounty? On the list!

This thread is making me really ready for spring and the farmer's market!

Giving this thread a bump because I bought half a lamb from a local farm in the fall and am now trying to clean out the freezer. It is very good, but I've been treating it too much as a "special occasion" ingredient, rather than something in the freezer that is available to eat. The leg cut is long gone, so I now I am looking for your favorite recipes for chops, stew and/or ground lamb. Can I braise chops? Thanks!

Thank you, Andie. I'll keep my eyes open for the Pommery.

My bottle of sherry vinegar has about a tablespoon left. I use it often, but not in great quantity. This brand, Columela, has served me well and was about $10 for 375 ml at Wegmans. Vinegar is one of my favorite ingredients, and sherry vinegar has become my preferred one (salad dressing, finishing soups, amping up veggies) and am interested in trying others, if there are some you could recommend (even if I have to order online.) Thanks!

You could make a nice grapefruit soda substitute with lime cordial and soda.

Pomegranate palomas? (Or Diablos, but they involve ginger ale.)

I also like a PB smoothie, but I make mine with a cottage cheese base, ice and sometimes chocolate syrup, sometimes flax meal to pretend it's healthy.

Sometimes the cashiers at Wegman's charge me for parsley instead of cilantro. (Can't you smell it?) I will correct them if I'm paying attention. Their produce selection is huge, so I don't mind having to clarify what I'm buying from time to time (especially since I'm probably buying something on the unusual side.)

I like that Rye quite a lot, and I've had no trouble getting good results mixing it - I found it makes a delicious Manhattan with Carpano Antica (but then, what doesn't? so maybe that's not a good test...) and was also quite happy with it in a Sazerac with Herbsaint Original. But I'll agree that it's got an interesting enough flavor that I like it straight too. I think it might be the sherry barrels they use for finishing that gives it an unusual twist. I look forward to seeing what they come up with when they can leave it a little longer to age, it's a little young, but surprisingly complex for its youth. I recently noticed that Fingerlakes has released a bourbon as well, but I haven't had a chance to taste that yet. I have tasted both in their tasting room a couple times (I live in the region and work in the industry.) They recently released a nice wheat whisky as well. I haven't splurged for a bottle of their whisky yet, so I haven't played with mixing. I've been very happy with the gin and fruit liqueurs I have purchased though.