Aloha Steve

Katie, I'm going to try your way for the Delicata. Simple and delicious sounding for my first go at a squash. For the Butternut, I am working myself up to making stuffed ravioli with it. I ate them at Lupa the other night and they were excellent. I've been gathering recipes for a while now, so..............wish me luck and I will post my results for both. Thank you all !

Thanks ALL it was just my time for a good old POP ! Will follow your advice to nuke at lower temps and listen to my BH and cover.

I was melting butter in a glass pyrex measuring cup on high in the microwave. The first 30 seconds no problem. Then put back in very shortly and after 20 seconds or so BOOM. The butter was mostly frozen and it was a 4 oz chunk. OK, my sous chef (better half) after much complaint cleaned it so I could melt some more. I lost half, so I got a stick, cut in half, let it melt in what remained of the first batch for about 20 minutes. Put in micro and POP went the weasel again. This butter was partially frozen. The first butter was European style in the green foil and the 2nd was Organic Valley I think its called. I cannot remember butter, whether frozen or not exploding when being nuked before. Can anyone explain, SVP ?

What are they and any recipes can you suggest to make with them ? I bought them at WFM which sourced them locally.

Cream Cheese Cinnamon Rolls w Buttermilk Frosting The family said they were really, really good and keep the recipe.

Beautiful !

I've tried it with individually quick frozen Alaskan wild sockeye salmon from Trader Joe's, and it worked pretty well. You just need to find two similarly sized portions. The fish comes very neatly filleted, so there isn't any waste, and it's about $7-8/lb. Care to share your rub ?

We went to the matinee of Billy Elliot and went after. We arrived a bit early for our res of 5:45. GG stayed by the podium, she was the blacked haired Hawaiian beauty waiting, while Sean and I went for a walk and returned at our res time. We were right there when you were, too bad we didn't know each other would be. Great minds........

Many thanks, I was able to follow !

Yes please share the recipe it looks amazing.

We ate at Lupa tonight or should I say yesterday night. Still jet lagged after 5 days and need to head to the airport to go home in 4 hours. I had Butter squash ravioli (a special), then the Wednesday special the Roasted Pork "Arista", with Pistachio gelato for dessert. GG had Ricotta Gnocchi with Sausage & Fenne and Saltimbocca, Sean had Spaghetti Aglio E Olio and Pollo alla Diavola. My 3 dishes were out of this world great. Sean's pasta was very good. The rest were good but would try other things from the menu. We would definitely recommend anyone to eat there and we would go back again. We also ate at Bar Boulud during our stay. Besides the food being just OK, I felt that because we did not order any alcoholic beverages, which means no run up of the bill, the waiter did not put any effort into serving us. I ordered the price fixe menu, the waiter forgot I did, till I asked him if the dessert menu which he gave me, showed desserts which were included in my meal. I had salmon for the entree, the sauce was watery and almost tasteless. I ordered the blanc sausage with truffle to share as a appetizer, and it was soft and mushy without a real distinctive taste. I really wanted that down to earth truffle taste, which it did not have any of. For the amount they charged for one sausage, it could have had more truffle. I wonder if it was the real thing from Europe ? My dessert was a chocolate mouse type thing that looked dead and tasted like it had been hanging around for a while, and were seated at 6:30. GG had the roasted chicken breast, pine nuts braised swiss chard, currants and smoked onion mashed potatoes and it was tasty, I must say. Sean forgot what he ordered for a main. The very best thing that was ordered was a meyer lemon mousse, red currant gelée matcha steam cake desert, which tasted like a almond tart. Maybe we ordered the the wrong things but the service was very off-putting. We made our pilgrimage to the Carnegie Deli. Corned beed on rye, side of cold slaw, potato knish and plain cheesecake for the lady and cheery cheese strudel for myself. What can I say ? It is one of the most perfect dinners we eat and we always order the same thing. Once twice a year, we look forward to having it. Sure we may add kasha n varnishkes or even, hold your cholesterol, Kishka, but always with CB, CS, PK, C and CCS. Just great stuff. Sean and one of my other sons and his family were with us, they ate at a 6 top, Ginger and I ate behind them. Everyone enjoyed what they ordered.

Great post tino27. I have started using SAF red and keep it in the freezer in between baking. Hot water instead of ice, make all the sense, from no on thats a go. Developing a poolish is the next thing i will incorporate. Thanks for the tips!

This maybe the most correct way to make sauce known to man. But I will bet any amount of money, that the great majority of good professional chefs could not read it and follow it verbatim. The may be doing it, but not because of the written formula. I would venture that 85% of all amateur wanna be cooks, like myself would not even attempt to try it. Again, we may be following someone's recipe based on these series of equations but we ain't doing them ourselves. I thought you were joking when you first posted it. You must be one smart person to know that stuff. Could you maybe turn your talents to inventing a full proof airport scanner, that does not breakdown >? Whoever does, is going to make a fortune.

Many thanks, copy and pasted and am looking forward to making it soon. Happy New Year.

Isabelle care to share the recipe ? I love to eat and bake pumpernickel bread

New York City......without a doubt in the USA. Don't they have the most Michelin Stared restaurants ?

I found this: Q: What makes your rugalach so distinctive for people? Is it just the undercooked, oily gooeyness, or is there another secret? A: It's the chocolate they're made from. We use a lot of ingredients. They're very rich. We use lots of cacao, only a bit of oil, some coconut and other natural ingredients. It's the mix of these ingredients that is the secret. Also, many bakeries try to make their rugelach as quickly as possible. We put a lot of work into our rugelach, and it pays off. Our rugelach have a great taste on the first day you buy them, on the second day and even after two weeks. Taken from this interview. Apparently they have not renewed their website's lease rent which is why it does not come up. I tried it from a link in this article.

Hi Mark, have you asked them for the recipe ? Perhaps after you assure them you aren't going to move to Jerusalem and open next door , they will give it ? Please post if you get it. Edited for grammer, natch.

How are you keeping it in the fridge ? Is it on a rack, atop a tray, covered or uncovered ? Please give a few details. edited for grammer (of course:) ) The photo above, is of how the roast is in the fridge. The following photo is of how it looks today. Duh, I could of looked closer and noticed its the inside of a fridge. My only explanation is, when I see that hunk of beef all I can think about about is what a great hunk of beef it is If I walked past the case in a store and saw it, I would have to buy it even though I have a 5 pounder, 4 rib in the freezer waiting. I age mine uncovered as well. I put on a rack, which is resting on a sided sheet pan, and add water every third day, so the meat will not dry out as much. Happy Holiday's I'm sure your roast will be enjoyed by all! BTW, what times dinner ? LOL

They all look mouth watering great!

How are you keeping it in the fridge ? Is it on a rack, atop a tray, covered or uncovered ? Please give a few details. edited for grammer (of course:) )

Raisin-Walnut Bread....Next time I will try to get all the raisins inside the dough and none on top, as the ones on top dried out and were bitter. Also I will add Diastatic Malt Powder and maybe more honey. Its a quick bread though and won't have the depth of a fully developed starter therefore no matter what I add.. Still yummy though

I just use a general all-purpose flour. The picture is of a cooked one -- I took them out when they were just barely beginning to color. You can let them get a little darker (I usually do, but this time impatience won out). Let me know how the recipe works for you! They disappeared pretty quickly last night. Now I'm wishing I had stashed some in our freezer.... Hi Deena, I finally made them today, just finished a hour ago. They came out great, thanks very much for the recipe. Ran out of Apricot Jam, so I used Strewberry-Mango for the last 1/4 of the dough. I used too much jam as it leaked out of some during cooking. But I cannot remember anyone in my family making them before now so I'm very happy to have made a start. Before going into the oven: Cooling on rack: My wife just walked by and said "Now you need to make Hamantashen" ! LOL Oh Vey.......before she met me she did not know rugelach from rumplestiltskin :wub:

We really like the Miso salad at California Pizza Kitchen. Shrimp, crab, avocado, rice noodles and fresh leafy stuff. Occasionally we see a thick piece of celery stalk, maybe one out of four, which we just toss. Dressing is good too.

I ate there a few years ago and enjoyed very much.