SylviaLovegren

Everyone just makes what they make - folks walk around eating what they eat. Lineups are common. We'll probably make around 8 things. We have the use of two Eggs. Oh the "eggs" are not the ingredient but the machine! I was wondering! Niagara doesn't seem that much of an "egg" place (not that they don't have them, just that they don't seem inordinately proud of them, as they do of their peaches, cherries, grapes, etc.).

Greek lamb and green bean stew is a good thing http://greekfood.about.com/od/lambkidrecipes/r/lambbeans.htm and there's always pickled or a la grecque or in a nice nicoise.

That's awful.

I finally bought a French press ($5 at the thrift!) and love the coffee. It really does make a difference over my old drip method. But how do you all dispose of the used grounds? Just down the drain? I used to compost the grounds but getting them dry enough now to go in my pail seems like an annoying extra step.

I'd never heard of Banoffi Pie either. Wow!

Sounds fantastic.

Ahhh... My first cookbook was an excellent Sesame Street Cookbook that I have not been able to find for my girls. It had simple to medium recipes presented by the puppets as their favourites. I don't really remember much of what was in it, but I liked to look at it, and do remember the chocolate chip cookies from the Cookie Monster. For some reason I also remember a pea soup - must have been Oscar... Was that the 70s Sesame Street Cookbook? http://www.alibris.com/booksearch?browse=0&keyword=the+sesame+street+cookbook&mtype=B&hs.x=0&hs.y=0

The sour cream would help make the burger moist, I would think, and I'd also think the fat in the s.c. would add to the moist mouthfeel.

They probably are from the 19th century, since it's Dover. They print things that are out of copyright.

Thank you for completing the survey. It's not a pairing that would get a lot of use but it is certainly a pairing that I have seen and works well. Think of the old "Chicken Maryland" I had to look that up, because in the U.S. "Chicken Maryland" is a kind of fried chicken. Apparently in the UK it meant fried chicken served with corn fritters. Interesting!

Done. A question for you, though... Is chicken and corn a pairing in England? It isn't, particularly, in the States, although no one would sneer at you if you served it there. But it's certainly not in the "roast pork and applesauce" pairing class.

But what is it?

That tart looks delicious and the recipe sounds so easy.... hmmmmm.... I dropped a cast iron burner grate on my foot the other day. Hurt like heck and lovely bruise.

You made maple bark with feuilletine and I wasn't there to lick the bowl (and the scrapers and the spoons)? My heart is broken. Everything looks so wonderful. It's like being on vacation just reading your adventures.

Sounds like a very active recipe! Thanks for posting.

One thing I've found with older folks is that some things are hard to eat. Corn on the cob would be a non-starter. Crisp lettuce in bite size pieces might be OK in a salad, but softer leaves that get stuck to the palate or underneath a denture can be annoying. My mother-in-law just can't manage chewy bits of meat, at all, so a lot of beef recipes are out, unless it's incredibly tender or ground. Ask them about things they can't eat or don't like, but also ask them what their favorite things are. And maybe at the beginning when you're still getting used to their eating habits, give them a weekly menu card in advance where they can indicate their "yes please!" choices and a "no way Jose!" choices, as well.

Looks lovely. What's inside? What's your crust recipe? We found all kinds of berries at last night's farmer's market and I now need to figure out what to do with them all! First one is jam, second one is fig. Here is the recipe. Aha! I wondered why the top pastry layer was in little shapes. Now I see. Sounds yummy.

Recipe? Looks beautiful.

This is wonderful! (And I'm old enough to remember the ads for Quaker Cereals Shot From Guns! Will suggest the Culinary Historians of Canada mention the museum in their newsletter in things to do outside Canada. And have you touched base with the Culinary Historians of New York? Surely they'd be interested!

Churning or stirring periodically to keep the ice crystals shorter. Food mill for the seeds. Mmmmm, it sounds really good. And easy!

Cut onion that sits around always gets a very strong sulfur taste which I assume is from the chemical reaction that occurs from cutting. Refrigerating the cut onion seems to slow down the development of the sulfur taste -- but that's from my experience, not science!

I thought it might be some sort of strange altar...

Wall's BBQ (in the alley) is a well-liked local spot. I've never been there but family who live in Sav swear by it. And it's beyond casual. I can also recommend Leopold's Ice Cream store downtown. They serve sandwiches and things, which I've heard are good but have never had. But their ice cream really is the real stuff, hand made from the owner's dad's original recipes. I happen to be somewhat related to the owner so we get frozen care packages periodically and there are always fights over who gets what and how much and how often. Great stuff. If Mrs. Wilke's is still running, that is a real experience. Shared, family style tables, and artery busting old fashioned southern food. They were still operating quite recently but I'd heard rumors about them finally closing after being in business so long. For real old-fashioned Savannah -- where the power brokers used to hang out (actually, I think they still do) -- try Johnny Harris, especially if you're in the mood for fried food. There's also the Breakfast Club out at Tybee -- a real casual beachy place with excellent casual food and the coffee has a slight salt tang. Don't think they have dinner, tho.

You are so adventurous! What do you do with garlic scapes? They had them in all the markets here, too.

I think -- not sure, mind you, but think -- it's "scooping" because they're too old-fashioned and veddy veddy British, don't you know, to have anything as vulgar as a squeeze bottle. So you "scoop" the hand-made real recipe old-fashioned ketchup with a knife or spoon from an old-fashioned wide-mouthed bottle. The ketchup actually sounds interesting to try but the website is so annoying (you have to click way too many times to get information and the clickable headers are vague) that I kind of gave up.