TrishCT

Gosh I still have 2 Rival crockpots from my bridal shower, 21 years ago (one is cool silver, the other has little flowers on the bottom) both still in excellent working condition. If you decide to get a Rival, I highly recommend ordering the steaming basket thingie from the booklet of info that comes with it. It is just perfect for making steamed puddings. I don't know if it is actually called a steaming basket... but that's what I use it for (my mother in law included it with the crockpot) and it really does a good job.

I'd say it's pretentious and desperate... but what do I know... Perhaps you can dine there and let us know how it is, take one for the team so-to speak....?

It's taken me a long time, but I finally got my mom to check out E-G. The first thing she read (not my articles on here, sigh...) was this thread. It caught her eye because she has been making stuffed grape leaves since she was a little girl. Her recipe is of the lebanese persuasion, but in all fairness, it is americanized. (She grew up in America during the depression and her family did a lot of adapting). For years she has served these at summer picnics. Fresh grape leaves, washed and blanched are best, but brined in a jar work well. This recipe was never written down, so some measurements may not be exact... It's a good basic recipe and you can jazz it up with your favorite inclusions. Mom's Lebanon Meets Avon, Massachusetts Grape Leaves For the stuffed leaves: 1 ½ lbs. Ground Lamb or Ground Beef (make sure it's lean) ½ cup Rice (uncooked, long grain white) 1 teaspoon Allspice Salt & Pepper, to taste 1 can Stewed Tomatoes, crush tomatoes with your hands, drain and reserve the liquid 1 can Tomato Sauce 1 jar Grape Leaves, rinsed, reserve the 6-8 largest leaves For the simmering sauce, combine: 1 can Stewed Tomatoes, mushed up 1 can Tomato Sauce 1 teasooon Allspice Water to cover 1. In a large mixing bowl, combine the lamb or ground beef, rice, allspice, salt, pepper, stewed tomatoes and tomato sauce. If the mixture is dry add enough reserved tomato juice so that the mixture is moist but not mushy or juicy. 2. Unroll the grape leaves, rinse and pat them dry. Set aside the largest 6-8 of them to be used as covering material. 3. Starting with a leaf inside facing up, take about a heaping teaspoon of the meat mixture and shape it like a cigarette, place it on the leaf, starting at the wide end of the leaf, roll it once or twice over the meat mixture, then tuck in the sides and continue to roll completely. Continue until all the leaves are filled and rolled. 4. In a 6-8 quart saucepan, place a footed metal steaming type basket, or an inverted plate. Add about 2 cups of the simmering sauce (under the plate if using a plate). Place 3 or 4 of those reserved large leaves over the basket or inverted plate to protect the leaves. Lay the stuffed leaves in a row going one way and then put another layer on top going the other way, keep alternating the direction. 5. When all the leaves are in, add the remaining simmering sauce with enough water added to completely cover the leaves, put the remaining 3-4 leaves on top. Cook at a slow simmer for about an hour or so till the leaves are cooked through and the rice and filling are done. These are usually served hot/warm with some good syrian bread and a side dish of hummus bi tahini. This same filling can be used for stuffed peppers or stuffed cabbage.

Sorry to say that the bakery I worked for (Brookline Bakery, Brookline, MA) is no longer there (burned down ), and I don't know where they got their chocolate from. I do recall it coming in small thin bars, though. Blovi-- I think I misunderstood your post and thought you were going to make the doughy kind of hamantaschen...but it appears you are making the cookie kind, which can handle a creamier filling than just pure chocolate bars. Another bakeable chocolate filling called "Regina," is very good but it is much more like a pie filling and would probably ooze unless you wanted to fill the 'taschen afterwards.

I visited Nashville last summer for the first time with my husband for a convention and definitely would come back. Had some very enjoyable dining experiences. I don't think ChefSeanBrock was at The Capitol Grille back then, but I have heard some wonderful things about it recently, so would be worth checking it out. Places we visited: Zola, 3001 West End Ave, Upscale dining, lots of seafood entrees and veggies. The Bound'ry, 911 20th Ave S., nice eclectic menu, dark and romantic atmosphere, husband had bison, very nice and tender. F. Scott, 2210 Crestmoor, Green Hills, Had a drink, an appetizer and listened to jazz in the bar. Pleasant. Hog Heaven, 115 27th Ave N, (on a side street near The Parthenon), outstanding chicken sandwich with white barbecue sauce. Got the food to go and ate it at The Parthenon. Jack's BBQ (various locations)... smoky smoky ribs, good sides, pure vittles. Rotier's... Elliston St.....down the road from Elliston Soda Shop.... My vote for Nashville's best lunch... An outstanding hamburger (or cheeseburger), ask for it on the french bread, and ask for a chocolate shake (not on the menu)... As simple as it sounds, to me, this meal alone is worth a trip back to Nashville. Fat Mo's...burgers, various locations...there are those that love 'em (Pogophiles) and then there is my husband who said the burger should be called Mo fat, and that it was just an oversized Wendy's burger.... You be the judge... We didn't visit but it's near Vandy: Pancake Pantry, 1796 21st Ave S,...They line up outside for breakfast here, so I guess it must be good... Instead we visited the Loveless Cafe (about 20 minutes or so south of Nashville) for their famous biscuits and country ham.....

And you got to watch a great game!

Don't know if this will help, but a bakery I once worked at used chocolate bars for their chocolate croissants. Kept the oozing to a minimum.

Are you possibly mixing this board up with "Old England?" Seriously...Would love to know of an El Bulli influence in this area!

Merstar, The Mexican Chocolate Ice Box Dessert was wonderful! To....pardon the very bad pun..."kick it up a notch," using a pastry bag of ganache I drew football designs on the lady fingers. They guys at the party thought it looked cool and after some of the women started eating it and swooning... they dug right in too...I had just a sliver left for myself. This one is definitely a keeper, thank you again! Trish

There is a thread somewhere on here from sometime around October/November I started asking for recommendations for a mother/daughter outing to NYC. One rec was Fresco by Scotto for lunch. Some EGers liked it, others advised against it. Well... We decided to throw caution to the wind and go. The place is packed at lunch time, we were early which was a good thing. The room is very nice looking. The food, I am sorry to say was just ok, nothing special. And that's a real shame because it was very pricey. We enjoyed most a grilled pizza, thin, crackery like crust with nice light tomato and cheese. A pasta entree was pedestrian, salads were lifeless, and a bread basket was good but cost extra. Very crowded, loud, inattentive service. A waiter was standing next to me almost the entire duration of our meal in order to be close to a 6 top he was waiting on. Yech. I say skip it. It shoulda been better.

Although I served plenty of delicious munchies (including tanabutler's nuts, see thread below), it appears that most of my guests' favorite nibbles were....their fingernails... Good try by the Cats, But we iz the PATS!!!

Not a sophisticated winer here, (or whatever you call a wine person) but I didn't think that rioja was that expensive... At least what I buy isn't... Can't remember the name, get it locally. I do hate to overpay...

I second this, made with a nice rioja and a lot of fresh citrus slices.

$19.99 at Warehouse Liquors in Danbury, CT.

Only in a DumpyButItsOKBecauseWeAreOldAndVenerableInstitutions kind of way, otherwise not similar. (P.S. Go hungry, and enjoy!)

As a visitor, your top 20 list of the following would be extremely helpful, and thank you in advance for your input: 1. The Best Non Fancy $10 and under (in other words, cheap eats) 2. Non Fancy $10-$20 entrees (not including beverages, tax, tip, we'll do the math) 3. Non Fancy $20.01-$30 entrees, also including special prix fixes or other great deals or meal bargains in this range.

Not to sound Clintonian... But I guess, what is the definition of "non-fancy?"

I think her show is geared toward people who need dicipline in the kitchen. She's the dominatrix of trailer trash cooks. :::: Cool-Whipping :::: them all into....shape, as it were. Some people actually LIKE to cook this way. It's hard to understand but she's almost like a modern day Peg Bracken. Remember her and her best seller "The I Hate To Cook Book"? Her recipes were heinous, but they DID appeal to a certain crowd. I remember Peg Bracken and "The I Hate to Cook Book." Difference from Sandra Lee: --Peg was funny in an Erma Bombeck sorta way, almost a parody. Similarity to Sandra Lee: --Peg was a spokesperson for Birds Eye frozen vegetables and a lot of her recipes included them. Hopeful similarity: --The next generation will not know who Sandra Lee is.

Categorizing by price will eliminate discussions of Soup Nazi's Jambalaya v. Artisanal's Stilton Fondue.... Just some food for thought....

It would help because really you can't compare a Gray Papaya hot dog to a meal at Artisanal..... Both are good but worlds apart. Thanks

As a visitor who would greatly benefit from this, perhaps you could compile two lists... "Non Fancy" and "$10.00 or under" ?

KimWB beat me to it...The Nero Wolfe mysteries by Rex Stout are terrific. The mysteries themselves are interesting and the food references are sublime. There is a Nero Wolfe Cookbook which provides recipes for the dishes named in the books. Good fun.

Merstar, welcome and thanks for the recipes. I was looking for new ideas for my Super Bowl Party (see thread under the Special Occasions category) and I am definitely now going to make the Mexican Chocolate Icebox Cake. Thank you! Trish

Super Bowl is approaching (February 1st)... Us Red Sox fans who were crying in our beer now have reason to celebrate with the Pats in the Super Bowl! I have hosted Super Bowl parties before, and below are some foods I've served. This year I am adding sparkling wines to the festivities. Does anyone have ideas for other good things to make? In the alternative, say you are a guest, what would you love to see your hostess wheel out at kickoff? From Super Bowl Menues past: Appetizers: -Chicken Wings roasted in Ah So sauce -Sweet & Sour meatballs -Smoked salmon -Pigs 'n Blankets -Linguica and mustard -Chips & Dip -Beer Mains: -The big sandwich (I am sooo tired of this) -Buccatini all' Amatriciana or Lasagna -Tossed Salad -Garlic Bread -Beer Dessert: -Super Bowl Sundaes (Homemade "Joy of Cooking" Chocolate Brownies topped with Vanilla Ice Cream, Hot Fudge Sauce, Whipped Cream, Cherries, and chopped Roasted Pecans [optional] served in plastic hat bowls we acquired from pro baseball games) -Fresh Pineapple Chunks and Fruit Smoothies -Sparkling Wines, BEER