KatieLoeb

Katbert: While you're having those Cubanos don't forget to order a batido, aka a fruit milk shake. The batidos de mamey live in my dreams. Mamey is a Central American fruit with salmon colored flesh that looks like a hairy football and tastes like a subtle almondy and vaguely tropical mango with a similarly fibrous texture. It's really good and very unique.

Wow - I've learned so much from this wonderful tale. I've learned that your name is actually Nadia (although I still love the little 'possum and will forever think of you as Behemoth) and I've learned that Lebanon is a beautiful country that I hope to have the good fortune to visit someday, and I've learned that your ethnicity is NOT, as I had always believed, "former Philadelphian"! Thanks so much for sharing this. It's fabulous on so many levels. And PLEASE post your recipes to RecipeGullet and let us know when they're there!!!

Yeah - I'm sure that's going to rate really high amongst the testimonials. Just has to make it past the monk that updates their web page... I suspect they don't know who I am. It seems the good Brothers at the Priory of Our Lady of Consolation spend their time on holier and far worthier tasks than focusing on my identity. They lead the monastic lifestyle and do not engage in types of work that may not be done within the enclosure. Pretty austere by most modern standards. I guess making fudge can be done within their strict guidelines if all the ingredients are delivered to their door. FWIW there's a testimonial on their website from one of the authors of Food Finds. I figure someone that's written a book about foods has travelled enough and tasted plenty of fudge all over the world. If it's good enough for them, it's good enough for me.

Could I just mention that it's not a REALLY good time to mail-order chocolate? In a few weeks, maybe..... ← I could always pour it over a sundae..... Evan ← Our wise friend makes a valid point. Not the time to be shipping any foodstuffs really. Especially when the heat wave from Hades returns next week. The idea of my gorgeous <insert favorite delicate gourmet product here> baking in back of a UPS truck while the brownshirt is eating his lunch chills me to the bone. It's worth waiting for. I usually send it out for Christmas gifts. You won't have to wait that long. You can always find it if you Google the phrase Monks + fudge. It's the first hit you'll get.

Point well taken. A couple of Chairman's Selection's I've had the pleasure of trying over the last week: Hahn Estate Meritage 2003 Central Coast - $15.49 50% Merlot 42% Cabernet Sauvignon 5% Malbec 2% Petit Verdot 1% Cabernet Franc Very supple and drinking well now. Would probably improve with some bottle age, but I wouldn't lay it down forever. Very big fat ripe fruit flavors, like a more voluptuous Bordeaux. Elegant with a subtle influence of oak, a hint of dessert spices in the background, lots of forward berry flavor in the front. A bargain. Lancaster Estate Red Blend 2001 Alexander Valley - $19.99 88% Cabernet Sauvignon 8% Merlot 2% Malbec 1% Cabernet Franc 1% Petit Verdot Oh. My. God. Must go buy more of this as soon as I'm able. This wine is absolutely luscious. Big fat textbook Alexander Valley red with tons of fruit and lots of depth. There's black cherry, cedar, pencil lead and spiciness all rolled into one. That lovely hint of violets that one can usually only find in fine Bordeaux. Structured for aging but utterly delicious right now. This wine received an 89 from Wine Enthusiast and tons of other accolades. It's big and brawny, yet surprisingly graceful. Kind of like Evander Holyfield ballroom dancing. This wine is listed at $65 and it's a miracle that it's priced at $19.99. David Ramey, one of my very favorite winemaker's assisted in the production of this wine and it's definitely up to his exacting standards. Fabulous. This one is a DO NOT MISS.

Monks....orgasmic. Too easy. I trust your opinion so I’ve told the wife to order some. She loves spending money. So they will put Fralingers to shame? ← Fralinger's is good, but this is other worldly. It's the most incredibly rich fudge I've ever had. Apparently the butter and cream they use is from a local dairy, blah blah. Whatever. The stuff is sinfully amazing. And at $9.95/pound a bargain for a gourmet food product as well. It's sort of ironic that the monks would make a product so likely to lead one into temptation, isn't it?

I've barely been able to eat today after the unbelievable feast that was Andrew's farewell party yesterday. I'd always enjoyed the food at Rangoon, but the opportunity to try so many different dishes passed around the table was really a treat. The things I remember (and there are several I'm certain I don't) include the Ginger Salad, the Tea Leaf Salad, Crab dumplings, the BBQ Beef with Thousand Layer Bread, the Pork and Garlic Noodles, the Banana Leaf Fish, the Pineapple Scallops, the Kung Pao Beef, Basil Pork, Jungle Chicken, Jungle Pork, the Coconut Rice, the Festival Rice, several squid dishes, a monk fish dish, and god only knows what else. It was ALL delicious. I love going out with 16 other adventurous souls and just passing the plates around. What could be more educational of a cuisine that few get to try unadulterated? The staff and management of Rangoon get a gold star for handling an unruly and prime numbered party of 17 that walked in without a reservation and incomplete. They could not have been more gracious or accomodating, given the circumstances.

The most orgasmic chocolate confection I have ever had the pleasure of experiencing came from Briggitine Monks Chocolate. This fudge was the most dense and chocolate-ey confection that has ever crossed my lips. It's awe inspiring stuff and made by those that are pure of spirit and purpose. The very mission statement of the order states that their purpose is to live a life of contemplative prayer and to that they are self-supporting through the manufacture of gourmet confections. I will certainly support their righteous efforts to make obscenely delicious fudge.

I've been enjpying a bounty of the following lately: Chilled Zucchini Soup 3 large zucchini 1 cup lowfat sour cream 12 oz. vegetable broth or 1 can chicken broth Roasted ground cumin, to taste Salt and pepper to taste Cut zucchini into 1/8 inch thick coins and steam above 1/2 inch boiling water until very soft. Place cooked zucchini, steaming water, broth and sour cream into blender container and puree. Add cumin and salt and pepper to taste. Chill and serve. This is absolutely delicious and virtually effortless. And it might qualify as "negative calorie" food, since it's mostly fiber and water or broth. Very refreshing on a hot summer night.

As promised: Here's the whole tub of the finished Trailer Park Ambrosia Sorbet. And here it is all gussied up in a wine goblet. My kitchen window is at sidewalk level and has the best light in my semi-underground kitchen/dining room, hence the odd background.

The pairing of the flavors there has been one of my favorite things (and Katie won the prize last night - each flavor good, even better together - why am i not surprised?) but I'm starting to wonder if some of their flavors just don't lend themselves to that, or at least might not shine in some circumstances? My white peach sorbetto really did bloom with flavor when i concentrated on it for a while, and I suspect some other flavors might be like that too. Not that the pairing is bad, maybe some of them just don't want to be paired-up. But narrowing it down to two has been hard enough, it really might not be possible to just have one flavor in a cup..... I don't know if I could do it. ← Are you kidding?!? I have a hard enough time keeping it to just two flavors in a cup. I know I could get a bigger one, but I think I appreciate it more in small manageable doses. And too many things muddled together just wouldn't taste as good. So far the best combinations I've had were last night's Bourbon Butterscotch with the Salted Bitter Almond, and my old standby - Mexican Chocolate (chocolate with cinnamon and a hint of chile) and Pistachio. It's hard because sometimes I'll think of a great combination, but they won't ever have those two flavors on the same night! Very frustrating. The Limoncello sorbet would be great combined if they had a Blueberry gelato. Lemon-Blueberry is one of my favorite all time flavor combos in the summertime. I'm betting that the Bitter Chocolate and the Espresso together could make a deep dark and delicious kicked up mocha that's even better than their ready made mocha.

Last night I had: Bourbon-Butterscotch. Mmmmm. Two of my very favorite things together! This was very tasty. And the Salted Bitter Almond - everyone else liked it as much as I did. I'd had it once before and would describe it as the taste of Amaretto without being sickly sweet. And the salt takes the flavor to a new level. YUM!

Ok folks! The date has been officially Announced: 3rd Annual Potluck and eG Society Fundraiser Hopefully we can get a bigger PA contingent there this year. The last two have been an awful lot of fun. Hope everyone can make it!

My name is Pedro. I have a problem... I've had to start maping my purchases in advance, and try to stick to the plan. I've budgeted for the Edmeades, that Chateau Whatchamacallit $18 Sauternes, and the Artesa PN. Or at least that was the plan. Until I got down to eight bottles of the Arrowood and panicked - had to get another case. And then the Campillo looked just too good to pass up, and I don't currently have any Rioja, and really, it's a '96 Riserva, and just $15, practically giving it away is what they are, and the bottles are so pretty, so shiny.... I had a plan. Now I got a problem. ← :everyone in unison singsong: Hi Pedro! Yeah - we have a problem too.

It should be solidly frozen and scoopable by tomorrow so I'll see what I can do.

I thought Campbell's Soup owned Godiva. I've purchased Godiva chocolates at their employee store while working a temp gig there. It was a while ago and they may have sold it in between, but I thought it was still Campbell's. Will investigate and report back.

I'd say being a pall bearer for the pig down to the smoker last time definitely earns you some seniority. And thanks for remembering the PA crew here, boss. I'm hoping we have a larger contingent this time.

OK - I'm official and paid up. Dean - how awesome that you've sourced the pig from Mr. Cole's farm again!! Mr. Wade Cole is a fine man, a wonderful and caring farmer and a kind soul. I would think it a repeat honor to have him grace the festivities again. Starting to get very psyched up...

Evan: Why don't you see if Greg can squeeze you all in at Rx? I'm sure he'd be happy to accomodate you if he could. If your heart is set on Italian, Cucina Forte is pretty good. I also really like L'Angolo and have been there with parties of 6 or 7 for a birthday and we fit just fine. I guess it depends on whether there are any other large parties already booked in the time frame you had in mind. I understand that Umbria in Chestnut Hill (7131 Germantown Ave.) is excellent, though I've never had the pleasure. Friends have all spoken quite highly of it however. And I think this place got a rave from Rich Pawlak as well. And my last suggestion would be Overtures, particularly if you've never been. Great atmosphere and Peter's cooking is sublime.

I'll be happy to help out as well, Katie, so you won't have to toil alone. On the drink front, I recently tried a great afternoon drink from (of all places) Martha Stewart Living -- Lillet, gin and orange juice, scented with basil, and topped with soda. I'm not sure about Lillet and barbecue, but with some tinkering, it holds promise. ← JAZ: YAY! Looking forward to toiling with you. This is gonna be fun! I like the sound of that cocktail, except for the gin. I can't get past that "Pine-sol" flavor in gin. Just don't like it, myself. Happy to help mix them up though. Sounds like it would work with vodka too though, as a variant. I once made a big batch of herbal simple syrup that was flavored with two parts mint, one part basil and one part cilantro. Really tasty stuff in bourbon or vodka with the carbonated mixer of choice added (we tried it with Bitter lemon or Sprite). Quite refreshing on a hot summer's day, too.

This sounds like a dangerously good opiate for the masses. This would make a great punch. But I still volunteer to play bartendress and mix up some other fine libations if folks are interested. Up here in PA we have "Beer distributors" where one procures cases of brew, kegs and cases of sodas and other non-alcoholic beverages. Is there any such animal down there? Or a Costco or other such warehouse? I'd like to put in a request for the wicked strong Blenheim's Ginger beer (I can hardly wait to try this stuff!) and some 2 liter bottles of Bitter Lemon soda for mixers at the bar.

The Ambrosia Sorbet is done. Definitely gave the processor a workout. Next time I'll have to chunk it up more with a knife before pureeing it. I stirred in all the other ingredients and put it back in the freezer. I took it out once and it wasn't all re-frozen yet so I gave it a good folding and put it back it. It should be completely ready by tomorrow. I did try it. It tastes pretty good! I accidentally over processed the rest of the fruit cocktail I wanted to fold in so it doesn't have the little chunks of fruit I was hoping for. But the mini marshmallows and coconut are very good.

Percy: You are a renaissance man and a wonder! How wonderful that you've been so inspired as to rabidly seek out the wondrous ingredients we've been lucky enough to try at StudioKitchen! Not many restaurant meals I can think of that have had that sort of effect on me.

This has been my plan of late, as I too am desperately in need of dropping a few. When they re-vamped the food pyramid it only reinforced for me how inadequately I was already eating. I definitely do not eat enough fruits, vegeatables or whole grains. Almost none of us do. It's summer. The bounty of the season is upon us. Eat Meusli (Trader Joe's Blueberry Meusli is delicious) or oatmeal for breakfast, or make a yogurt, juice, fresh fruit and protein powder smoothie. Eat a BOATLOAD of fiber laden vegetables and fruits. Drink 64 oz. of water a day. I've been making lots of different soups - some hot (Cabbage soup), some chilled (Zucchini soup, Cucumber/Avocado Soup). I've been eating lots of cucumber and onion salads dressed simply with rice wine vinegar and pumpkin seed oil. I've been eating a big honking pile of chilled steamed green beans dunked into my favorite dressing. Or tossed with a pesto vinaigrette. Lots of sliced tomatoes with pesto/balsamic vinaigrette. When you fill up on the veggies and fruit it's easier not to overeat on the protein side of your plate. And that's usually where the overly large portions are. There are virtually no portion control issues with veggies and fruit.

I understand that Seabra's Rodizio is very good. The one in Perth Amboy is certainly excellent.