guajolote

I'm going on Saturday. The menu has completely changed since Ronnie went, though. What would you order?. I've seldom had pheasant or quail.

Yum, I've been quiche deprived. Similar to this, a lobster frittata would be good.

Um, sorry to out-geek you, Jason, but that would be the visual spectrum. Stick to law Dean. The visual spectrum is a part of the electomagnetic spectrum, so Jason was right. more

Make a pot roast and use the soup as the braising liquid. Make rice using the soup as the liquid. Mix the onion soup w/ mashed potatoes & make croquettes. Great idea. Or just make mashed pototoes using the pureed soup as your liquid.

Make a pot roast and use the soup as the braising liquid. Make rice using the soup as the liquid.

I'm pretty white-bread.

If you have something else in the pan (onions, peppers) you can "lean" the sausages up against it. You could also cut them into smaller pieces.

Lamb hash w/ poached eggs.

After, trust me, much discussion, my husband insists that it's to kill surface germs before the butt cooks for a long time at a very low temp. Is he wack? Everyone knows that Lou is wack . My theory is that she wants to "maillardize" (brown) the outside so that you get the tasty crunchy bits..

It's not I like the new lime. What's next, grapefruit?

When's dinner? I'll be Ugo for a day. I didn't get the 550 thing either.

I've eaten one jar in a psuedo choucrout garni and it was very good. I wish I had shredded the cabbage a little finer. I'm making a full-blown one for my birthday party. My pickles were a complete flop. I think a yeast started growing on them. I think jackal is doing a class on canning, I'll ask him what went wrong.

Did you tell your guests it was pimpin' flan ?

How was it? Hopefully your still enjoying your evening .

Was this the soy sauce in the beef bourgogne incident? My mom is a decent cook but she knows enough to get the hell out of my way. She does have an irritating habit of putting stuff away before I'm done with it, though.

It was gone when we left, but I don't know if everyone ate their portion because Americans don't eat lamb.

What is it? (Correct spelling is pastitsio, right?) I found a few recipes online, but they vary greatly so I'm interested in your definition. There are a number of spellings floating around, the only thing I'm sure of was that mine wasn't right. I looked at a few recipes and combined them. -I made a sauce of onions, garlic, ground lamb meat, tomato paste, chopped tomatoes, cinnamon, nutmeg, and oregano; simmered for 1.5 hours -Made a bechamel and added some bulgarian sheeps milk cheese who's name I don't know because the price tag covered the name, chopped dill, a little more nutmeg, and then beat three eggs into the bechamel. -Cooked a pound of pasta and added about 1/3 of the "custard" to the pasta. In a casserole I layered half the pasta, the lamb sauce, the other half of the pasta, and the rest of the custard. Topped with a couple more tablespoons of grated cheese, and baked in an oven at 350 for about an hour.

I ended up making the pastisio. I had been thinking about it even before Dave mentioned it, there must be some weird brain wave action going on between us. Good stuff at the potluck (and some real bad). I had picadillo tostadas, chicken mole, arroz con gandules, moros y christianos, and some chicken tinga (this was the best). I also took one bite of a meatball that was still raw in the middle .

RB is also a "consulting chef" for Marshall Fields (big Chicago Department store owned by the same company that owns Target), along with a bunch of FoodTV people. Is this pimping? He also did menus for United Airlines about five years ago.

That's a great website. I forgot that they call black beans and rice Moros y Cristianos

I just looked at this recipe and it's actually for a papa rellena, which is one of the most delicious things in the entire world. I don't know why they called it a croquette . It's papa rellena then! I didn't mean you had to make them. The croquettes seem like they're much easier. It would be really cool if you made both. Are you out of your cooking funk now? Dave - I have no problems getting whole fish here in Chicago, it's the people who live out in the boonies who can't.

I just looked at this recipe and it's actually for a papa rellena, which is one of the most delicious things in the entire world. I don't know why they called it a croquette .

There are two red squirrels we're trying to coax out of their comfy little home in our attic, using live traps (for now). Maybe I should put a copy of this recipe up there for some added motivation. You have to talk to Maggie about this. Seriously.

The fish sounds great, especially with good tomatoes. Maybe add a squeeze of lime juice and/or some lime zest (Seville or bitter orange would be better but it's hard to find). A little bit of chopped Havana chile would spice it up a bit. When I make Cuban style black beans and rice I always add vinegar.