stefanyb

In a world where a thousand children die tonight from hunger and starvation, we have the luxury of spending our time *here* participating in a community of essentially likeminded people from all over the world and enjoying ourselves immensely.

You know, Laura, I saw that Icelandic lamb at Whole Foods and made the erroneous assumption that since New Zealand lamb is tasteless, it would be too. Why I thought that would be logical is anyone's guess. Also, subliminally I kept hearing this strong male voice saying American Lamb is the best. I guess advertising does work. Well, I ended up buying a boned leg of lamb and making my own lamburgers by dicing the meat very finely and lightly forming it into patties adding salt and spices and pan grilling. Not bad at all. Its amazing how good high quality, simply prepared food at home can be; its so often better than restaurants.

I'm working on a date and a place so bear with me.

I just can't help myself, I guess, especially when you're involved.

Count me in for 2 too

a couple dozen hard boiled eggs

How familiar are you with American double-entendre slang?

Simon- Please explain. It was prepared chopped chicken livers, to which you added fat and onions? It came in boxes? I need some answers here!

No surprise, Murray's on Bleecker and DiPalos.

Not likely. More likely Euro-trash. Actually, its not a class war in the manner that Tony describes at all. Its the tocacco companies who are your local pushers against the addicts they keep tethered to their dope. Why not just admitt it, Tony, they own you and you have nothing to say about it. Smoking is just government subsidized chemical servitude. Wake up and smell the..........oh, I forgot, you really can't smell anything, anymore.

Have you ever had and if so, what do you think of the strudel at Zabars?

Well then maybe we should ask for artisanal yeast breads only

I think we should restrict it to yeast bread (which includes sourdough). Thus, bagels would be included but crackers and biscuits would not. Of course, I only suggested this event and anyone can have an opinion as to what it may consist of. Schonfeld is coming! Yippee.

Absolutely the most simple and on the money response. Kudos Jordyn.

As much as it would be a real hoot to all bake together, I don't think that would be feasible but if we had the event in the later half of a day everyone could grab their baby from the oven and come a runnin'. Of course we'd have cheese and butter (we could even have a butter comparison ) and wine etc. I wouldn't expect Simon to attend because, after all, carbs=death, but I might actually like to die at a bread bake-off

Had this idea for an egullet event. It doesn't actually have to have a competitive gestalt, just a showing off of our talents. So, what do you think?

Suvir, the Murgh Kormas I have had in restaurants were always described as ground nut based, often cashew nuts. Well prepared, Murgh Korma has always been on my favorite dishes in Indian cooking list. Are the kormas you describe similar to the ones I've had or are the ones I've had not authentic?

Coincidentally, I also made a hand-chopped burger tonight and was debating about posting it here. I bought boneless short ribs and was a little nervous that it wouldn't be tender enough but it was excellent. I partially froze the meat and then diced it. Then I rough chopped the already diced meat, seasoned it with kosher salt and lightly made patties out of it. Then I pan-fried them. The beefiness was extraordinary and the meat was very tender and juicy. Ground beef that you buy either at the butcher or supermarket has blood added to the mix to increase the weight. I think that when you salt ground beef and mix it the salt is absorbed by the liquid and somehow changes the final product. When I salted this meat it stayed crystaline on all the small pieces. I can't state too emphatically how great this burger tasted to me.

Acts 2:41-42Don't know why, exactly, but when reading this post the inner voice I heard saying the words was Linus from Charlie Brown's Christmas.

Perhaps the magic word is dickhead.

You know I always thought 'to plotz' meant 'to faint' but upon further checking I've found it means 'to burst.' Never mind, pay no attention

I have no idea from where this Cheesecake recipe originates but I call it Florence and Al's Cheesecake after a couple I once knew 30 years ago who were wonderful cooks and lovers of all things porn (not that that has anything to do with the recipe but I thought everyone would get a kick out of it). It was their recipe. This cake must be baked in an 8" round cake pan with 3" sides NOT A SPRINGFORM! you will also need a 10" round cake pan for the bain marie 1/2 cup graham cracker crumbs 1 T. softened butter 32 oz. cream cheese, room temperature 4 eggs 1 3/4 cups sugar 2T. lemon juice 1 t. vanilla Preheat oven to 325 degrees Generously butter 8"pan, line bottom of pan with wax or parchment paper and butter the paper Put graham cracker crumbs in pan and shake around covering all sides and bottom;shake out excess crumbs Cream the cheese and sugar until well combined and light Add eggs one at a time beating well after each addition Add lemon juice and vanillla Gradually increase speed of beater and beat until there are absolutely no lumps Fill 8" pan with batter and place into 10"pan; add 1 " of boiling water to 10" pan Bake 1 1/2 hrs until lightly brown on top Do not open oven door any more than necessary Turn off oven and leave cake in oven for 20 minutes Take cake pan out of oven and place on a rack for 4-5 hours Place sheet of wax paper and a flat plate over top of pan and invert onto plate; remove bottom wax paper invert again onto cake plate Chill overnight, eat Get fat You asked for it, you got it. Thank you Cathy for your generosity and putting up with the unholy mess we made.

I think I'm going to actually make them this week. They sure do smell up the kitchen, though, not that potato latkes don't. To my little sisters: Mom said you should clean up the kitchen this time

You know, I hadn't thought of this before Jaybee's last post but since the reso was for six o'clock, they must have thought you were there for the early bird!

This is just the opening salvo. Dinner for 8 was enjoyed this evening and I'm here to post what I remember. The hope is that everyone else will contribute their memories and recipes etc. The menu, as far as I can remember: A nice wedge of Rolf Beeler Gruyere as openers Barbequed shrimp (in the shell with head fat) from a Paul Prudhomme recipe Cornbread for mopping up sauce Mixed greens salad with many additions including grapes 25 hr. slow-cooked pulled pork shoulder with sauce Dirty rice with pheasant sausage Cooked collard greens with ham hocks Sweet potato pudding with pecans Cole slaw Lemon macaroon cake New York Style cheesecake Tea Someone else correct and amplify please. FYI, everything was made by one or another egulleter, except the cheese