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  1. A meat grinder! I would never have thought of that. We are collecting for "our" Syrian family -- also a young couple with 3 little kids -- and we have a fairly comprehensive basic kitchen, including a blender, but a meat grinder would never have made the list. I will ask around.
  2. I'd like to, but first I need a squirty thingy and then I need a waffle iron... One of these days.
  3. Yum! The spheres do look very silly though -- wonder how long that particular fashion will last? Or does the sphere provide the ability to deliver something freestanding that ordinarily would have to be eaten with a spoon? A rhubarb eclair sounds like my kind of heaven.
  4. Also, this. http://www.reddyraw.com/subcat_drilldown.php?subcategory=SIDARI+SALADS A bunch of Northeast area food places seem to carry these Sidari "salads" but danged if I can find out who makes them, or where. Maybe a call to one of the linked places might get you the ultimate source.
  5. http://www.napolifoodsinc.com/products/main/Salads
  6. I always used a big old cast iron skillet to bake mine in the oven. Glass doesn't seem right.
  7. What are the big squashy-melony looking things on the bottom of the picture, next to the figs (?) ?
  8. A white coconut layer cake with white mountain frosting and drifts of coconut on the outside, lemon curd for the filling. I'd settle for a lemon tart if the layer cake was too much. Another thing I like for an Easter dessert is a Blitz Torte -- a layer cake with the egg white meringue baked on the outside, put together with raspberry jam filling, then whipped cream with raspberry sauce on the top cup of meringue. You don't have to use raspberry for Blitz Torte, of course, except in my house where you do. This King Arthur's recipe adds cinnamon to the meringue, which is just wrong. Also, I put the cake bits together, sandwiched with raspberry jam, with the meringue bits on top and bottom. Toasted almonds are traditional but I don't use them. Anyway, here it is: http://www.kingarthurflour.com/recipes/berry-blitz-torte-recipe
  9. Can't wait. You always write about the most interesting things in the most interesting way.
  10. There's also things like arroz con pollo, or jambalaya, or shrimp and grits (see above) or enchiladas. Lots of warm weather "casseroles". I do love me some bisteeya (sic), though.
  11. Someone is blogging about dried bats? Looking forward to it!
  12. Back in the 70s, this recipe -- often with red wine instead of the beer -- was very popular for marinating flank steaks and London Broil, steaks that needed to be sliced thin across the grain to be tender enough to eat without long cooking. I never made it with beer, but I sure did make it with red wine a lot, and it was quite tasty. I wouldn't use it on a premium steak, but for a tougher cut that could use some help, it's good.
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