SylviaLovegren

This one is about 4.5" long.

It does sound like it, especially the herbal/piney notes, which I noticed in the rind. But wiki describes kaffir limes as quite small and this thing is big -- are their large kaffir limes?

There's a little Pakistani grocery in my neighborhood -- they always have really good fruits and vegetables, often things you don't see in the supermarket. Today they had these big, lumpy lemons. When I asked what exactly they were, they shrugged. "Lemons that kind of taste like limes" and "lemons where you eat some of the peel, too" was all they could come up with. I bought one. The peel has a bergamot-ish smell, but the flesh is pretty much bright lemon flavor with maybe a hint of lime, and a little sweeter than a standard lemon, but not much. I chewed some of the peel but wasn't real fond of it, had a very herbal flavor and was thick and crunchy, not thin and tender like a kumquat. The fruit is less green and more yellow than my fuzzy iphone photos. One fruit is the size of a very large but not monstrous lemon. Any idea what this is?

A friend and I went to Grenada, W.I., in the 80s. It was still communist and there weren't many restaurants, but there was a little corner place that served unpretentious honest food, all local, of course. They advertised "lambi stew" one day and I thought it was so cute that they were fond enough of the little lamb to give it a nickname. Ordered it and a big bowl of brothy, tomato-y stew arrived...but it smelled funny. Took a bite and nearly got sick because the lamb had a strong fish smell. Rotten lamb! So disgusting! Until I found out that "lambi" is conch. Once I knew what it was, it tasted fine. Grenada was also the place where I hung my bikini on the clothesline after a swim, only to have a goat eat it. Got my revenge by eating the goat the next night in a stew.

Pimiento cheese is a thing? Well, glory be.

I'm old enough to have lived in Seattle before the foodie revolution. For my 21st birthday, my boyfriend treated me to dinner at the most expensive restaurant in town at the time, Canlis (which has since become very trendy and foodie indeed). We had something "fancy dinner" like tournedos Rossini, Duchess potatoes, etc. The food was not memorable but fine and the view was spectacular and I felt very sophisticated. So I asked for an espresso to finish off my grown-up meal. The waiter said, "We don't have actual espresso, but what we do is put extra Sanka* in the cup. Will that be OK?" *for those who don't know, Sanka is a brand of instant decaf coffee. Really dreadful stuff.

What a great idea.

I pay absolutely no attention to AAA ratings for restaurants. So far as I can tell, they are meaningless, and given by people whose food tastes veer toward ice sculptures and large platters of defrosted shrimp. Perhaps there are some exceptions. I haven't found any.

Like a meaty green bean, to me. We had okra in our garden in NJ and it was wonderful to have a potful of fresh young pods every couple of days. Would mostly steam them, then finish in olive oil or bacon fat, depending. Sometimes with fresh tomato and garlic. Yummy.

I'd never heard of nor had tortiere until we moved to Toronto but my son's friends kept talking about how good they were. Found a recipe and made one and thought this meat pie one of the best (and richest!) things I'd ever eaten. But definitely a cold weather, need lotsa calories to stay alive, dish. Sorry your experience was different!

http://www.bedbathandbeyond.com/1/1/72926-top-chef-stainless-steel-mixing-bowls-lids-set-of-3.html If you google "stainless steel bowls with lids" you'll find all kinds of options.

How many is a lot of apples? Just plain applesauce, if the apples are good, is gorgeous. Pared, cored, cut in chunks, cooked with a hint of liquid (I use apple cider, if it's available). When you get close to the texture you want, taste for sugar and add if necessary. Eat all by itself, or with some cinnamon, or honey, or ginger, some crisp cookies, or some oatmeal raisin or gingerbread, served with roast pork, topped with whipped cream for a dessert or mixed with ditto for a fool. How can you go wrong?

Made a huge pot of vegetable beef soup the other day, with barley, and it hit the spot. Also braised chicken with mushrooms and cream. Looking forward to deep dark stews, braises, root vegetables, cabbage. And really looking forward to cranberry sauce.

Who's in Tuscany?

My husband thinks I'm organized. He obviously hasn't met you!

These sound wonderful. If I can get organized enough to make dough a week in advance of baking, will definitely try them!

I've only had to core a few carrots in my life and those were huge with woody centers. I cut the carrot in half across the middle to make it more manageable, then quartered each half lengthwise. Then I have access to the core which can be sliced off each quarter, lengthwise. Any directions that involve sticking a knife through an entire carrot, rotating the knife, then withdrawing it with the core, sound more like instructions for slicing random treasured chunks off my person.

Wonder if the recipe for cow eye soup would work with pigs' eyes?

A recipe for Colombian Cow Eye Soup: http://ezinearticles.com/?An-Unusual-Recipe-From-Colombia-For-English-Teachers---Cows-Eye-Soup&id=3680464 I'm not going for it.

There are some things you have to be careful about beating for a long time. If you beat flours with gluten (such as wheat flour), the gluten will develop and be tough -- good for bread, not good for cakes or biscuits. If you're adding something you want to stay light -- such as beaten egg whites -- you don't want to beat too much, because they'll deflate. But beating a butter/sugar combo, well, you can go pretty much as long as you like.

Supper of the Lamb was one of the first "foodie" books I ever bought. Capon seems to have lived long and well. Thank you, friend.

I wish I could find the book. She was being slightly tongue in cheek, but she did say she felt like there was a big culture/world view of food that involved canning and she wasn't into it and felt left out and slightly frowned upon by the "earth mothers."I finally remembered -- it was Annie Dillard in one of her autobiographical essays. For those of you who've been wondering!

It's a combination. The weird flavor goes away and it's just a yeasty "bread" smell, maybe a bit of sourdough but the taste isn't sour. The texture is dense and firm, yet soft and yielding. Just yummy and unlike any other bread I've had. It also takes a nice crust, get's crunchy on the outside while tender inside without over browning.

There was a bakery in Seattle when I was a kid that made salt rising bread. It made the most delicious toast, ever. Had no idea the culture was the same as gas gangrene...**gag**. Are you using the Joy of Cooking's recipe? Or?

Mostly together. Which is fine by me because then I can control the purchase of peculiar items: "Hey, look, the canned curried octopus from North Korea is on sale! Why don't we stock up?"