gulfporter

Another vote for the Cuban chicken at the Caribbean Grill on Lee Hwy at N. George Mason Dr.

For Enrique B: While we've been to Spain several times, we too are going to Madrid for the first time in June. We are renting an apartment in La Latina. Can you tell us the best tapas places in that area that will be OPEN early (by 12:30 for lunch and by 7PM in the evening)? On our first trip to Spain in the late 1980s it was nearly impossible to find eateries that opened by 8PM in Cuenca, Avila, Segovia. And in those towns, there were not many tapas bars at all, the restaurants were very formal. However in 2014 in Barcelona and also Andalusia (we based ourselves in Ronda) we found tapas bars (some of which served raciones and complete meals, but many that only sold tapas and media rationes) that were open virtually from desayuno until late at night. Last year in Granada, Cordoba and Sevilla (granted all heavily touristed), there were always at least a few tapas bars that were open when we wanted to eat. Has the popularity of tapas bars had an effect on dining in Madrid? My late FIL and MIL went to Madrid several times between 1970 and 1990 and always said dinner hour was 9PM or 10PM. We far prefer light meals in the (early) evening than formal dinners that start late (for us).

Bought some yesterday at local grocery store (Winn Dixie); they were from Mexico and were 37 cents each.

Article in today's Washington Post on this issue: https://www.washingtonpost.com/lifestyle/food/why-your-next-hot-restaurant-reservation-may-come-with-a-price/2016/04/04/c7919d86-d5bb-11e5-9823-02b905009f99_story.html?hpid=hp_regional-hp-cards_regional-card-food%3Ahomepage%2Fcard

I like Anna's Thins...I usually buy orange or ginger, not certain of other flavors. Also, Pepperidge Farms Chessmen and other 'plain' cookies in their line. And I also like PF's Gingerbread cookies. Personally, I think either orange thins or a ginger cookie would go well with what you are serving.

We stopped buying lettuce several years ago. We buy either arugula or watercress now that they are more readily available. I guess our taste buds have changed as we age, as we really prefer the 'bite' of these greens over any lettuce. We use them for our 'regular' salads as a side to almost every meal. Often we 'dress' them with just a drizzle of balsamic reduction and nothing else. We also throw either of them into omelets, stews, soups and other hot meals. . And we always top our delivery pizzas with fresh arugula and everyone who tries it, starts doing the same thing. And as an added bonus, watercress now tops the list of "superfoods"....see this link http://time.com/2827608/41-superfoods-ranked-by-how-healthy-they-are/

Dental work....post (any kind of) surgery.....flu recovery.....THAT's when I want (no, NEED) the blue box o' (almost) cheese. And it's something my DH will prepare perfectly for me 3x a day when it's the only thing that goes down (and stays down). I had a new dental crown earlier this month and I assume the newly purchased boxes were of the New Generation. Tasted the same to me (keep in mind I am often on pain meds and/or antibiotics, simultaneously).

When we try a new spot, we will usually order 3 or 4 starter plates, the most inventive/interesting ones on the menu. It's a way to sample as many dishes as possible in one visit. If everything we order is bad or mediocre, we'll never go back. If it's a mixed bag, or we see some strokes of genius, we'll return for another try. We are lucky to live in an area with a large choice of eateries; we have lived in other locations where we could not be so selective.

Very disappointed with my first visit and never went back. Produce was lackluster, very little fresh meat/poultry. There were some OK imported (German) chocolates, but I can get better chocolate at similar price points at Trader Joes. I browsed the store for quite awhile looking in vain for anything interesting. For me, Aldi's was as someone else aptly put it: depressing.

Once a month, I buy either a rotis chicken (Costco is our fave) or a whole smoked chicken from our local bbq joint. Two of us, we always eat the chicken 'straight' for our first meal with either slaw, salad or an ear of corn on the side. We each have a wing, I eat a thigh and my partner eats 1/2 a breast. After that, we remove the meat from the carcass and have a series of 4 more meals of the chicken, either as sandwiches, in wraps, over salad (usually with an Asian bent). So for us two, 5 meals (or 10 servings) of a whole chicken.

Thanks...it looks like a winner! Thanks to others for recipes, too.

I could also stay home, turn off all the lights and tell her we had to rush out of town for an emergency. But I don't lie very well. I'll figure something out. Thanks all for the suggestions. Still would appreciate a link to a kitchen tested recipe for the Moroccan chicken pie (aka, bastilla, pastilla, b'stilla).

I ALMOST forgot it was Pi Day! Will make a stove-top Key Lime Pie (and hope it sets up and chills by evening).

I like this idea. While the sushi recipe looks killer, another neighbor said this hostess always does a theme potluck and is compiling a recipe book for the neighborhood based on a decade of these events. This explains the footnote on the invitation asking guests to bring their recipe. I'm still the new kid on the block and don't want to upset any apple carts. Back to the bastilla recipe....I've been googling and find many variations. Anyone one have a tried and true recipe?

We've been asked to bring a casserole to a neighbor's potluck party. It's our first invitation from this couple, don't know them very well. I have zero experience making casseroles, or at least what I think of as a typical casserole....indistinguishable proteins mixed with a lot of pasta or rice and a ton of cheese holding it all together. They always seemed too heavy for us, especially on an April day in Florida. But the invitation clearly says "casserole" so that's what we need to bring. Is there such a thing as a light casserole?? A gourmet casserole?? I'm trying not to sound snobby, it's just that I don't have any go-to recipes filed under 'casserole'

Brought home two spicy products today. Cowboy Caviar...salsa with black beans, corn and peppers. Muy picante y excelente! I would buy it again. Sweet Chili Jam....really wanted and expected to like this, but the 'seed' factor from the chilies makes it chewy and stick-between-the-teeth uncomfortable. Flavor is good so I may play with it...maybe dilute into a soup or sauce?? I don't think it'd sieve well as the seed ratio is quite high. Ate both straight out of the jar and will serve as condiments with tonight's grilled salmon fillet.

That seems like a lot of food considering they'll have eaten breakfast around 8AM and are eating lunch at noon! They are light eaters (we've known them for years, used to be neighbors). Like I said 10AM is an odd hour. Gonna go with some sort of fruit. If not the dates, then maybe a mix of plain and chocolate-dipped strawberries (which are amazingly sweet right now in FL).

Both good tips on coffee cake and scones....for most anyone else. We live in FL and it's too hot to turn on the oven. It so happens that last time we went to their home, they served crudites. A really nice assortment that I don't want to compete with. Sigh. Now I'm thinking stuffed dates (with cream cheese flavored with orange zest, some rolled in nuts, dip a few in chocolate, some plain), maybe an assortment in lieu of the deviled eggs??

Snowbird friends whom we haven't seen in a year are stopping at our home on their way to meet another couple about an hour farther north of us. They are meeting the other couple for lunch at noon. They will be at our home for only an hour, arriving at 10AM and leaving for their lunch engagement around 11AM. We will get together for a longer visit and a meal in a few weeks. They are stopping now as they have a item for me that they were so kind to buy on a recent trip to Guatemala. Plus they have never seen our home, which we bought 2 years ago. I am used to offering food whenever we have expected guests...it was how I was brought up (first generation Americans who were poor but always had food for guests). But 10AM is such an odd time. I am thinking of making some deviled eggs. And I'd like one more plate, but can't think of something else that is make-ahead that would complement the eggs. The wife is a vegetarian (but eats eggs, obviously). Suggestions would be most welcome!

I hate to throw away food, but also wouldn't put too much effort and other ingredients to try to 'fix' something. But I'd give it a shot as either a rillette or maybe this pork butter from James Beard Foundation? Pork Butter Recipe

Anyone attempt this? Recommendation on lighter weight models to ease DIY installation? DH is willing to have a go at this project (he's pretty handy around the house), but research finds many of these are super heavy and not a one-man job due to its weight. We prefer a ductless island hood that has charcoal filters. We are not heavy users of our island cooktop (we prefer grilling outdoors to sauteeing or pan-frying indoors), but want to remove food odors since our kitchen/living area is open. We were very pleased with a charcoal filter wall hood at our last home, which DH installed. It was ductless and not heavy, and easy to install. However, I am having a hard time finding island model that touts easy DIY installation. Wondering if others have experience or advice. I realize many have strong opinions on ducted hoods vs. ductless, but DH is NOT going to install ductwork, etc. and again, we were quite happy with a ductless charcoal filter hood in another house.

If I'm making something intensive or tricky, or following a new recipe, I'll play instrumentals. Often it'll be flamenco guitar as these days I am into Spanish foods. When I'm cooking foods I've made before it's usually Diana Krall or Sinatra. My husband and I often cook together and we both like that sort of music....sets the mood for a romantic meal.

I found this at GE website so I guess mine is within range (hidden element). My last electric oven had a visible bottom element so guess that's why this one seems oh-so-slow to me. Electric Ovens with Hidden Bake Elements and Gas Ovens can take 15-20 minutes to preheat Electric Ovens with Hidden Bake and the Fast Preheat feature can take 7-10 minutes. Ovens with a visible bottom bake element can take 5-10 minutes to preheat

Duh. Yes, you're right! I haven't owned a 'real' oven since 2003, when we retired. Since then I've owned a 1927 Garland gas range and a Mabe gas stove (made in Mexico). Back to my current appliance: when I start the oven, the cover over the bottom element gets warm, so it's working. Though to find out if both of the elements are working correctly may require a service call. Or maybe I'll just putz around the kitchen while the oven preheats. Once heated, the oven performs well, holds its temperature, etc.

After reading about your burned out bottom element, I opened our oven doors. And again, this is a double wall oven....and there is NO bottom element in either oven! Just a single upper/broiler element in each oven. Now I wonder if that's the reason it takes so long to preheat?? BTW, i always use an oven thermometer...well ever since our oven in Mexico which had NO thermostat (this is common in even the 'better' ovens there).