hjshorter

What are you making from Tapas? It's a fabulous cook book, one of my very favorites. What do you mean by: How to prepare the food, or how to set it out to eat? If the latter, it depends on how much advance prep you have. Serve as a buffet if most of your choices can be made ahead, or serve as a series of courses if you've chosen things that need last-minute cooking.

That made my skin crawl just listening to it. It sounds unbelievably vile.

I'm not sure I should be admitting this.... I like deviled ham. The kind that comes in a can. On white bread, with Miracle Whip.

I was gonna say that! Maybe you could start? I bet lots of folks on egullet would be interested.

Susan, I'm trying your recipe next time. Thompson's recipe uses much less chili, no lime leaf, no galangal, no lemon grass, and no scallions. It wasn't nearly spicy enough. I'd also like to try your 1:1 fish sauce lime juice ration. His is 3:1, and waaaay too sour. And yes, I did toast my own rice. It makes the kitchen smell really good.

I took a bag of small pink beans out of the pantry this morning. Thanks to egullet I was compelled to check for an expiration date. They expired July 2003. Chances are we're in for a lousy pot of beans tomorrow.

I used the recipe in Thompson's Thai Food. His recipe uses chili powder, shallots, mint, coriander, chicken, salt, sugar, toasted rice, lime juice and fish sauce. I substituted thai basil (bai horapha) for the mint. It was good, but next time I am adding fresh chilies instead of powdered, minced garlic, less lime juice and more fish sauce. I'll also use a fattier meat - chicken breasts are too bland for this use. We didn't feed it to the kids - we will make it again with less mouth-puckering lime juice and try it on them. It was very acidic. Edit: forgot an ingredient.

Damn! Which of Nigella's cookbooks is this recipe from?

Sweet potatoes cubed and roasted with EVOO, fresh thyme, S&P. Aidell's sausages: Artichoke and Garlic, and Chicken Mango, browned in EVOO with sliced onions, and served with some dijon mustard on the side. Salad with vinaigrette. Yuengling Lager for Scott, water for the rest of us.

I make mine with safflower oil, sesame oil, rice vinegar, salt, pepper, cilantro, thinly sliced red onion, grated carrot, finely shredded cabbage, and slivered red & jalapeno peppers. The rice vinegar adds a faint sweetness without adding sugar to the dressing. No measurements - I prepare as much of the veggies as I want, then eyeball the dressing. Approx 1:1 ratio oil to vinegar - I like my cole slaw much more tart than my salads.

I wonder if I can get those by mail order? Scott would love a pot of "real" red beans. Tonight: Beef and Broccoli - from an epicurious.com recipe I looked up at the last minute. It wasn't great, very underseasoned. Steamed jasmine rice. Ice cream.

This sounds incredibly good.

Art is from Canada. They presumably don't have corn dogs there. But what do you eat at the carnival in Canada if you don't have corn dogs? Alton's corn dogs looked fabulous. I might actually try making them this summer for Emma's birthday party.

I love Fourme d'Ambert, and that sounds fabulous. Do you make it yourself or buy it somewhere?

That sounds delicious, like a savory rice pudding. Mmmmmmmm.

My husband worked in a coffee shop (not Starbucks) in Philadelphia during grad school. If anyone asked he told them he was a "Coffee Jerk." And are dogs really allowed everywhere in Paris? I am severly allergic, but hope to get to Paris one of these days. Hate to think I'll have hay fever the whole time.

How many fruit/vegetable replies? I noticed they were very much in the minority.

Tana, I've done the same thing with goat cheese and fresh thyme. Delicious, and so easy. I brown them on the stove and finish in the oven. Goat cheese sluts.

I marinate briefly in olive oil, oregano, lemon juice, garlic, red pepper flakes, and ground coriander. Grill or broil, then brush with melted butter. It's an old recipe from Craig Claiborne's 60 Minute Gourmet column.

Wow, those pictures look beautiful. My challah will be made on Tuesday - the only free day I have this week. Baking With Julia is a gorgeous book. Makes me wonder why I've never bought it. There's a gingerbread cake recipe that I'm dying to try.

Is Atkins approved for nursing moms?

peaches

That is so wrong. Bleah. Where's the puke smiley when you need it? I worked for a woman that ate peanut butter and tomato sandwiches. Those made me want to heave.

More artificial than this? (Hangs head in shame . . .) I think we have the same counters, excepts the pattern in our Corian is much smaller. Is your pic magnified at all? The artificialness of the color has never bothered us. And the people buying our house love it, so that's all that matters.

I like to put potato chips on sandwiches. It's especially good on tuna salad.