SylviaLovegren

This is what I do. Me, too. To finish the peel the best way is to add fresh butter, salt and pepper, then fold the peel over making a nice butter sandwich. The peel should be warm enough still to let the butter melt just a bit. Then eat -- sometimes with the fingers if the "sandwich" is big enough and there are no guests at the table. This is only theoretical, these days, sadly. But it's what I used to do and if I were younger, again, and not prone to packing on the pudgy pounds these days, I'd still do it.

I don't think it would work very well. The liquid in the detergent would use up some of the cornstarch's absorbing power, when what you want is the cornstarch to be concentrated on the oily stain. A two-step process seems necessary.

http://www.amazon.co.uk/s/ref=nb_sb_noss_1/279-0957922-5113267?url=search-alias%3Daps&field-keywords=molcajete&sprefix=molca%2Caps&rh=i%3Aaps%2Ck%3Amolcajete

When we used to go trout fishing when I was a kid (the only summer vacations I knew about), the trout were always cooked in the left over bacon fat, after first being rolled in either corn meal or flour. Served with some fresh biscuits, crisp bacon and hot coffee from the campfire, there was no better meal.

My husband's been buying frozen beef burgers. In Toronto, you have to look to find "beef" burgers that are pure beef and not adulterated with soy, onion, salt, pepper and "flavorings." Blech. Anyway, he had been getting the adulterated burgers because they are cheap and much easier to find than pure burgers but I always refused to eat them because the taste was peculiar -- and it wasn't just the taste of soy and old onion juice that bothered me. The other day I really looked at one of those things as he took it out of the pan and noticed that the texture wasn't ground beef, but wormy tubes. Wormy pink tubes = extruded product = probably pink slime, amirite? They smell like very old dead animals to me, too. I made comments. Hub won't be buying those burgers any more.

My mom and now I have always used the basic Betty Crocker bread stuffing: http://www.bettycrocker.com/recipes/classic-bread-stuffing/129aa22f-2203-483e-a7a9-dde5b5c6b715 It's the same one that's in the 1950 BC cookbook and it's easy and good. I add raisins soaked in sherry and pecans lightly toasted in butter. I don't stuff the turkey but bake the dressing in a buttered casserole, baste it with turkey broth and plenty of fatty jus coming off the turkey. You can control how moist or crispy you want the dressing by adding more jus, keeping the lid off, etc. It's very basic and my favorite of any stuffing/dressing I've ever had. Yum.

Probably, what you said and what you meant to say are both true...

You can make some and send it all to ME!

Licorice or anise might be interesting.

Seriously? Boy have I been doing it wrong for 40 years. My niece told me never to reheat rice, that it could be poisonous, but while she's a lovely girl she tends to be rather, um, flaky is the kind word, when it comes to facts, science, etc. I owe her a mental apology.

That is amazing. Did he exhibit that? Or just have it on the front porch for the trickertreaters to admire and the squirrels to gnaw?

Greek meatballs are good and easy -- keep them warm in a slow cooker, chafing dish, fondue pot, what have you, and serve with toothpicks. This is a very typical recipe and you can use all beef or part pork if it's hard to get ground lamb: http://allrecipes.com/recipe/margarets-keftedes-greek-meatballs/ Even easier, if you're near an Ikea, they have frozen meatballs that are good and they can just go right into the microwave to warm up.

There was a German restaurant in Hoboken, NJ, that had the best homemade punkin pies. I asked once how they were so good and the owner said his mother made them and her secret was that she used fresh squash and baked it very dry before using it in the pies. But I still couldn't get a complete recipe.

Say it isn't so! I had just caught up reading his recent food blog and was so enjoying his posts. Very sorry to hear this. He will be greatly missed here. Heartfelt condolences to you.

Lately, the jalapenos we're getting in the market are as bland as bell peppers, no heat at all. Very frustrating. But just to keep things interesting, every now and then one will be super hot.

A friend uses her drill and basically makes connect-the-dot designs on her pumpkins. A bit messy but fast!

Those are sure very bumpy bergamots! I'm beginning to think that citrus are just promiscuous little buggers like chili peppers and will cross with anything and hence, it's hopeless to try to pin them down.

The juice tastes very lemon/lime but more lemon. Definitely sour. Not quite as sour as a lemon but not the sort of thing most people would eat without adding sugar.

They are both in the mint family... Seems like Greek or Middle Eastern cooking might work with that combo. Would be good in a Greek/Turkish shepherd's salad. Anything with feta in it.

Bergamots arent' that bumpy. Oddly enough, there was a bergamot growing in a park in NJ when we lived there (I'm pretty sure it was taken inside during the winter!) and I saw the fruits.

You are a champ. And, yes, they do feel heavy.

Well, I am crushed. The guy said they call it a "lemon". When I pressed him for a non-English word he said maybe they would call it "zamar" (or something that sounded like that). So that gets me nowhere. On the other hand, I looked at some of the other fruits in the box and they were in all different shapes, but some of them were very distinctly the etrog shape that Weinoo shows above. So some type of citron. My husband says he'll try another day to talk to the guy -- most of the women who go in the shop are veiled, so he may have been uncomfortable talking to an unaccompanied unveiled female. We'll see.

That is a FANTASTIC website. Thank you for sharing. I'll get back to the market and see if I can get them to give me the name -- maybe my dark-eyed husband can coax it out of them... Thanks for doing that -- that's awfully nice of you. Will see if that name means anything to my shopkeepers. Now that I look at your photo a little more closely, I see that you made your cut closer to one end of the fruit. I just cut mine right through the middle. So it's entirely possible that that's the reason why there are not a lot of seeds visible in your photo. When I cut my keffir lime more closely to one end, I don't see so many seeds visible as in the middle. And otherwise, your fruit looks exactly like mine. I'm back to thinking that yours indeed might be a particularly large keffir lime. After reading this I cut my fruit down the middle and it still only has a few seeds. Have looked at more pictures of kaffir limes and while the bumpiness is very similar, the shape is wrong -- the kaffir is round, while this fruit is pear shaped -- and it is quite large. These things don't rule out kaffir-ness entirely, but I'm leaning more to a kind of citron now that I've looked at various citrus cultivars on the CitrusPages site. I'll report back after a trip to visit my supplier. Thank you all for the help and the interesting replies!

What's it look like on the inside? It looks incredibly "cucurbit" including that stem, which looks squash or melon as all get out.

It's definitely not ugli -- I've had them and this ain't it. Leaning to large kaffir or an aromatic citron type as huiray, weinoo and andiesenji suggested. I may go back and ask the guy to give me "his" name for it -- he was reluctant to do so when I bought it, probably figuring, rightly, that this six-foot blond would not have any understanding of his language. But maybe I'll try again.