fifi

Ah . . . the old smushing-from-the-ends trick. This does indeed result in a fluffy repose for all sorts of goodies. My favorite is still the sour cream, bacon, cheddar routine. But I have been known to top them with leftover, really dark, chicken and sausage gumbo.

Actually, if the fish really is good, I could care less what it is. I would also doubt if that is really "red snapper." I have also heard that sometimes sheepshead is called "bay snapper." We used to use those for cut bait.

Floors . . . I have had several: ceramic tile, sheet vinyl, wood (once in a rental), commercial vinyl tile. My hands down favorite is the CVT. But then, you should know that by now. It is wonderful underfoot and maintenance is just about non-existent other than mopping. The style also fits my style. The ceramic tile was nice looking and the grout was "non-staining" and a darker color so I didn't have any grout issues. It was hard on my feet and lower back and death on anything dropped. Never again on the wood. If anyone tells you that the "new finish" is "lifetime," run fast. I haven't tried any of the new laminates. I have a friend that has that and it hasn't been without problems, primarily with a strip or two all of a sudden "rising up." Concrete is a non-starter in my mind. What a pain in the butt to get it right. My sister did a floor in one room and it was a royal pain. An architect friend did one and had constant problems with the "sealers." And it is NOT cheap. So, I am back to CVT. After all, there has to be some reason why there are thousands of acres of it out there in big-box-store-land. Cabinets . . . Get thee to an IKEA and check it out. If my cabinets aren't job-built, that is what I am going with. There is a huge range of design and the hardware, drawer glides and hinges, is impressive. There are all kinds of configurations available in the base cabinets with drawers. All of mine will have the drawers as I hate groveling on my knees. All of the drawers are full extension and hold an impressive amount of weight. My decision is based on cost and quality.

I am guessing that you don't have room for the 48 inch range. That is my baby. I like that little oven as it can be set to proof bread and make yogurt. That also gets me a griddle.

Even I can make this stuff: Microwave Fudge 3 cups miniature marshmallows 2 ¾ cups semi-sweet Ghirardelli chocolate chips (buy 2 bags) 1 can sweetened condensed milk 1 ½ teaspoons vanilla dash of salt 1 cup chopped nuts (optional) In a large glass bowl, pour in the marshmallows. Put the chocolate chips on top of the marshmallows. Pour on the sweetened condensed milk. (It seems to melt better when stacked up like this.) Microwave on 50% power for about two minutes at a time, stirring between each minute, until all is melted and blended. This will take about 8 to 10 minutes total depending upon your microwave. (Hint: When I used a silicone spatula, the goo didn’t seem to stick to it as badly.) Stir in vanilla, salt and nuts. Pour into an 8” x 8” pan that is lined with wax paper. Don’t fuss with any cut and fit business with the wax paper. Just put an oversized piece of wax paper on the pan, plop the mass in the middle, and spread the fudge out. You can garnish the surface with nuts, coconut or whatever at this point by pressing into the surface. Let it sit in the refrigerator for about 2 hours or until firm. Cut into squares.

And yet another gratin . . . Eggplant Gratin I invented this dish after having mastered potato gratin dauphinois and searching for other uses for my fabulous 14 inch oval Le Creuset gratin dish. You can use other dishes of similar size to cook this but the cast iron does make for great caramelization. 1 medium eggplant 1 large red onion Herbs (fresh or dried basil and thyme, fennel seeds or others of your choice) 1 14 oz. can chopped tomato (I like to use the finely diced) 1-pound link of sausage (kielbasa or other smoked garlic sausage is good) Preheat oven to 325 and place a rack in the lower position. Spray the gratin dish with cooking spray. Peel the eggplant. Cut in half lengthwise and slice into ¼ inch half round slices. Cut the onion in half lengthwise and slice into ¼ inch half round slices. Layer into the dish in rows, overlapping pieces and rows by ½ and alternating eggplant with onion. Sprinkle lightly with salt and add herbs to your taste. Drain the tomato and distribute over the eggplant and onion layer. Slice the sausage in ¼ inch rounds and distribute evenly over the dish. Bake on the lower rack of the oven for 1 to 1 ½ hours or until the sausage has a crisp upper layer and the eggplant and onion are thoroughly cooked and beginning to caramelize. Allow to cool slightly and lift squares with a spatula to serve. Notes: Omit the sausage and serve as a vegetable side dish. You may want to use some of the liquid from the tomatoes for this version and add a little olive oil. Add other ingredients such as sliced garlic, dollops of pesto or sun dried tomato sauce. Red pepper flakes add a nice note. Sliced colored bell peppers could be added. (I wouldn’t use green ones.) Sliced fennel is a good fit. Mushrooms are another idea. You could substitute squash for the eggplant and have a whole new direction. It may have to cook longer depending upon how much water is in the squash. Consider this recipe as an example of a technique. Slice and layer whatever you have on hand. The main considerations are the liquid content, depth of the whole dish and cooking time. You want to concentrate the flavors. This dish makes a great pressed sandwich. Split French or Italian bread lengthwise. Remove some of the crumb. Brush the surfaces if you wish with olive oil. Fill with the gratin mixture and press. Slice to serve.

I understand the concept, Russ. I guess that my selfish interest is getting better pizza in airports since I can't get to his "real" restaurants often enough. That is what I am hoping he doesn't lose control of.

Oh my goodness. I now must go and get some pork belly. This is truly inspired. Do not discount the healthiness of good and fresh pork fat. It is certainly better than any of that hydrogenated crap. Actually, fresh pork fat isn't that far from olive oil on the healthiness scale. Where the heck is the pork belly recipe?

GACK! I haven't tried them and will not, very likely. My current favorite is Mayonessa from Hellman's (I think the brand is Best on the west coast) and is made with lime juice.

If markk's experience from the early 90s had been duplicated, I would applaud. Oh, how I wish I could find such fare in any airport in the land. I have no problem with any chef going to do his thing and make some bucks in the process. Selling toothpaste or not, Emeril's in New Orleans is still a killer restaurant. And I will betcha that Emeril hasn't lost control of anything. What I find disturbing is the possible fact that Wolfgang has lost control a la Boyardee. And, if he gives up an outlet for his first love and claim to fame, that would be a shame. We would be deprived of his talent. The kids and I had dinner in a WP restaurant in Seattle a few years ago and it was a very good experience. From the service to the food, the touch of the master was there. Later we found out that it had just opened and was still in "shake down" mode. It was still impressive. But, maybe this is the way he wants to go with his life. Maybe he just wants to cash in, get out of the kitchen and lay on the beach. If so, more power to him. But it would be a shame to lose the talent. If he could raise his head from the sand just so often so that I could get good pizza in airports, I would be happy.

This is a truly interesting thread and one that has made me think. Over the years I have traveled quite a bit, mostly in th US, and have been treated to many "expense account" dinners at top restaurants. I am sure that many of those, with wine, were bumping the $300 (US) point. Now that I have thought about it, I really can't remember any of the food! Now, admittedly, I haven't spent much time at all in New York and have not been to any of the trendier new places with the more adventuresome cuisine like French Laundry or Per Se. But, the main thing I remember about Le Bec Fin is the flowers. Tony's in Houston . . . the wine glasses and silverware. There are other examples but you see what I mean. I do remember the food at Brennan's but that doesn't really qualify as it is somewhat difficult to spend $100 (US) per person unless you go nuts on the wine. (I can taste the turtle soup now.) I also remember the $4 (US) grilled fish with beans and rice on the beach in Cozumel 25 years ago. So I am going to guess that it is all about the food to me. So, what is my price point when spending my own money? That is a really good question. I am thinking that $150 (US) is pushing it, even though I could afford a higher number on occasion. Maybe I just don't have that discerning a palate. Maybe my "food memory" is faulty. Maybe there are other things that I value more and I can see myself staring at that tab with a distasteful dessert of buyer's remorse.

The recipe for "Muddy Buddies®" is here.

Ah . . . But Maggi is a very common condiment in Mexico. A bottle of it is a regular resident of the tables in small cafes.

I was just talking to a friend of mine that has made it with this peculiar mix . . . Butter, Maggi seasoning (not as much as the Worchestershire), Knorr chicken base, cumin, chile powder (mostly ancho with some hot variety added for punch), finely crushed Mexican oregano. I can't imagine how this would taste but it is curious.

Soba, you are not the only one with the wasabi peas. I have noticed that wasabi peas are one of the few things that I open on the way to the car when I leave the store and munch on the way home. I have never tried them in the party mix, though. And why am I not surprised that you would use Mrs. Dash? I forgot that we do usually add cayenne if the batch is just for us. As much as I adore cashews, I think pecans are my favorite in this stuff. They soak up the seasoning just right and I like the texture. The last few times I made it I used just pecans. I like andiesenji's idea for treating the wheat separately. That sounds inspired. Toliver, that is a truly inspired gift. I still remember the half gallon jar of maraschino cherries that my sister gave me when I was a kid because I used to pick them out of the fruit cocktail.

That is exactly what I was looking for. I have never heard of adding Cheetos. And, in case there is someone on the planet that hasn't done this or something like it, here is the original recipe. There may be similar recipes outside the US that would use different cereals. That would be interesting.

Bacon . . . Hmmm . . . Now that has possibilities. But then, bacon always has possibilities.

BWAHAHAHAHA! Another member has been indoctrinated.

I have had dessert tamales several times. It is not unusual for the masa to be dyed pink. The masa may also be sweetened with light brown sugar if you can't get your hands on the piloncillo. The masa may also have some added cinnamon, vanilla, or some tea made from fennel seeds to add an anise note. The most common filling is raisins or other chopped dried fruits that have been soaked in orange juice, Grand Marnier, or tequila. Add some chopped nuts. Now I am curious about wrapping something like this in those oja santa leaves. The opportunities are limited only by your imagination.

One of the things on the menu for Christmas munching at my son's house is our own personal version of "The Original Chex® Party Mix." Over the years we have revised it and settled on a favorite formula that differs from the original. Our revisions are somewhat based on watching what folks leave to the last as they pick their way through the bowl. The Fifi House Version is something like this: Rice, Corn and Wheat Chex® in about a 2:2:1 ratio No pretzels, bagel chips or other "chaff" Pecans, cashews, almonds - in that order of preference - no peanuts Double the amount of butter, Worchestershire, garlic and onion powder Seasoned salt the same amount to keep it from being too salty One warning . . . One time we put walnuts in there. It was horrible! They had this awful fishy taste. The only thing I can figure is that the anchovy component in the Worchestershire combines with maybe the tannins in the skin on the walnuts to make something really vile. We did a version one time with soy sauce, garlic, ginger and a little Chinese five spice that was pretty good. We still go back to our favorite, though. What do you make? Any other ideas? We are not adverse to trying a new recipe as long as we make the favorite as well.

You've got that right. I should have never started this topic! That was about as dumb as being a gambling addict and going to the racetrack for lunch.

I have a jar of mace. I have this fixation that it belongs with blueberries. I think that comes from my daughter's fixation on Gerber's Blueberry Buckle 33 years ago. The label said it had mace in it. That is about the only time I use it. I found some savory and I don't know why I have it much less what I would use it for. I love fennel seeds in anything Italian. My favorite Italian sausage has that in it. It is the main note in my Italianish eggplant gratin.

And a hearty second for snowangel's use of thighs. (They have to do somethng with the rest of the chicken.) Check out this thread where we got obsessive with paprika. Try the paprika chicken. Insanely simple, easy and delicious. It is basically thighs rubbed with an insane amount of paprika and slow cooked on a thick bed of onion slices. There are several methods and variations on that thread.

Add another three for me. I couldn't resist when ordering gifts. "Oh! I want one of those, too."

I may be looking at the Gizmo Grater for my sister. She is having nerve problems with her right wrist. An electric pepper mill is an idea that needs to be explored as well.