Corinna

Thank you, Emily! In addition to posting the question here, I googled for ideas and found a recipe for an approximation, which did indeed include miso paste. I mixed up a batch this afternoon, which smelled intoxicating, and it's currently marinating in the fridge. Very promising! So looking forward to getting it on the fridge and tasting the results. Will report back. Thanks again!

I'd been browsing through this thread last week, and to my delight found boneless chicken thighs on sale this week! This recipe looks great, but unfortunately I don't have easy access to Korean Spicy Chili Paste. What would you recommend as a substitute? Thanks!

I usually do. A vegetable peeler (or a spoon, or so I've read recently) does the trick. I've been experimenting with freezing ginger, so I always have some on hand. The texture does change, but it doesn't matter once I grate it (and it's so easy to grate frozen.) Fresh ginger is so delicious-- enjoy!

I'll submit the recipe for Easy Chicken Masala from February's Bon Appetit. Tonight is the second time I've made it, and I will continue to go back to it. The yogurt marinade keeps the chicken very moist (even when I have used boneless, skinless chicken breasts) and flavorful. It is truly, as the title boasts, easy, with outstanding results!

I also recommend the fresh tomato sauce, as described above. Go easy on the garlic, since it will not get cooked. If you have time to let the sauce sit for a couple hours before serving, even better. It's a wonderful treat when tomatoes are in season!

Pax- I bought rhubarb today at Countryside Produce (wonderful Amish shop in Interlaken), but have yet to see local asparagus. Can't wait though!

I've also had several very good meals at Desnivel in San Telmo.

Walker's ran a promotion like this last year, with lots of different flavors to try. You were supposed to vote on your favorite. Some were fun for the novelty, others were actually tasty. I especially liked the Crispy Duck & Hoisin flavor. It's probably better that I no longer live in the UK, so can't go out and buy a bag of each of these to sample!

I actually use my egg slicer for mushrooms an strawberries as well, but am guilty of many other unitaskers, despite limited amount of storage.

I'm serving a local chevre (fresh goat cheese) drizzled with honey (to be eaten with crackers) as an hors d'oeuvres with wine. When I enjoy this fantastic pairing, I don't mind so much what it looks like, but the presentation needs some work before I present it to friends. This is where I could use your expertise. I'd like to be able to have these ready in advance, as much as possible, plated individually for each guest as they arrive. The goat cheese comes in a log, but is very soft and usually ends up as a delicious, tangy blob. Ideally, I'd like to get med/thin rounds like I've seen in restaurants. Any techniques to duplicate this would be appreciated. I have tried chilling the logs and running the knife under hot water, which helps a little. Secondly, the honey drizzle with a jar and a spoon is a mess. Would a squeeze bottle be better? I would be grateful for any tips that you can share. Thank you.

My brother brought me a bottle of Aha Toro tequila from Mexico for my birthday. Is anyone here familiar with it? Is it appropriate to use as a mixer? TIA.

This sounds like a great idea. I may need to start a tradition. I lived in London for almost three years, and did a lot of St. George Celebrating, not to mention St. Andrew, et al. Maybe Pimm's, minted pea soup, steak & ale pie and Eton mess? Time to dig out Nigella and James Martin!

How about The Olive Garden?

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

A friend of mine does something similar, and I try to support her whenever we can. Her products are excellent, and ingredients are organic, as much as possible, which is noted on her labels. She does large cookies (choco chip, oatmeal, ginger) U$2 a piece, small tarts with seasonal fruit (U$5-7), biscotti (U$3-5). I think she tried marshmallows, briefly, but it doesn't seemed to have worked out. The product which she had, which I really liked and seemed to sell reasonably well, is meringues of assorted flavors. Sm/med bag ran about U$5. Easy enough to make. HTH.

Buenos Aires does inspire breaking all rules, esp when it comes to food. (Great picture, by the way!) I love the medialunas with a cafe con leche. Nothing like it anywhere else! That crumb cake looks scrumptious. I'd love the recipe. Thank you!

A friend gave me some very fresh venison tenderloin in the fall. It was sliced in pieces about 1/2" thick. I had good luck searing them in a pan with a little olive oil. (Not for very long, which I wouldn't do if it had been frozen.) Delicious served over some horseradish mashed potatoes and a drizzle of red wine pan sauce. Hope this helps.

Christmas Eve at my mother's house, so she is mostly in charge of the menu. I am bringing local short ribs to be braised in red wine. She'll make her beloved scalloped potatoes and a spinach salad. We'll need another side or two. Asparagus was suggested, but I think it's too out of season. I'll probably make Fish House Punch, or some variation thereof, to have beforehand. Christmas Day at my Aunt & Uncle's, an Italian-American style feast featuring antipasto, vegetable lasagne and hot sausages. We'll take some Finger Lakes wine and local venison sausage, perhaps a fennel & orange salad. Desserts at both meals will be traditionally English: mince pies, Christmas cake and plum pudding-- always served with Argentine Sidra (Sparkling Hard Cider) What a mutt I am!

I love coq au vin, and recently tried a variation cooked in Gewurztraminer and served over pearl barley. Certainly not the original, but the combination of flavors did work. I think this is a sign of a truly great dish.

Parsnips make a lovely soup, pureed with apples perhaps.

Hope she enjoys her bowl of rice!

I'm leaving for Bs As in less than a month, so these recommendations are very helpful and relevant. Keep them coming! l

Does anyone have experience with Leroux Peach Brandy, in Fish House Punch or otherwise? I know it is cheap and less than ideal, but might it work in a pinch (esp if balanced out with a good rum)? TIA.

My mum always did this with prunes wrapped in bacon when we had company when I was a kid, until everyone stopped eating bacon. I like the idea of the pizza swirls. We used to get "pepperoni rolls" from our local pizza joint when I lived in NYC. Just pizza dough, some seasonings, and pepperonis. No sauce, which will keep the mess factor down. Are pigs in blankets too tacky? Maybe a variation on that with nice sausages? Empanadas with frozen dough (preferably La Salteña, if you can get it) are pretty quick. I made a bunch for a party with a variety of fillings: traditional ground beef, humita (corn in a cheesy white sauce with roasted red peppers), calabaza/pumpkin (squash mash with cinnamon & nutmeg) and pulled pork, which turned out to be the favorite of the night!

Spiced nuts are a favorite here at the moment. The egg white method is pretty mess-less and quick. You can custom mix spice blends to taste, which I find lots of fun and am still exploring. What about some sort of turnover, whether it be empanadas, pasties, calzones or some other variation? (Even potstickers.) Lots of fun to assemble together and you can vary fillings to taste (and to make as kid-friendly and mess free as possible).