cabingirl

I remember seeing a golden lab lying under one of the tables downstairs at Standard Tap about 2+ years ago...

Rick posted this on his website re: the Burger King Ad: http://www.fronterakitchens.com/rickbayles...ess/whatsupwbk/

I can't see the photo either! And thanks so much for your wonderful, inciteful post! I am HUNGRY. Ginny

I just got my order today! I got the Grassina, (sorry about the abbreviations), the Monte, the Il Poggione and the Poedere San Giuseppe. Wow. We had the San Giuseppe with fettunta. I was so not expecting the amazing flavor. Then, we tried the Monte over buffalo mozarella with salt and pepper - and again, wow. I am amazed - the flavors are simply fascinating. Next, and especially since it's one of the only things in season, is grilled asparagus with the Grassina. All these dishes were at the suggestion of the Rare Wine Company, in their newsletter. Thank you Fat Guy (can I call you that?) for the heads up. I think this is one of the best tasting/appreciation experiences I've had. SO. What else can we do with our treasures? I'd love some input! G

Maybe I can help you out - where do you live? I sow it both in pots and directly into the ground, in about a week or so (I'm in SE PA) and do successive plantings (like every two weeks) because both bolt and go to seed. It honestly grows like a weed. All I do is keep it watered. Have you tried getting plants from a local nursery? Or have you tried from seed?

Oh MAN. Whoops. I have checked out the website - because I live in Philadelphia. Sorry, Holly. Gin I finally got to the "Me" section of the site. Hee. Sorry, again.

You can cook lentils and an onion until the water is boiled off (I do it in a Romertoff), cover it with spinach that's been buttered and nutmeg'd, pour over cream and parm reg cheese - return to oven to melt cheese - and top with hard boiled eggs. Yummm. And in response to Holly and her eggs and easter question, I have to post this link: http://www.esquire.com/humor/sedaris/artic...shaves01_1.html Seems it's a confusing holiday all around. G

OK - I've never done this, but I plan on it as SOON as I can get Meyer Lemons (I can't find any in NE PA) First, preserve them... http://whatscookingamerica.net/Q-A/LemonPreserving.htm Then make a preserved lemon relish: http://www.notesandstories.com/recipes/lem...mon_relish.html Yum! Ginny

Hey - joiei? Your benriner? Is it a the spiral slicer? I INSISTED on one - have it, and it just doesn't seem to work right. The amount of pressure I have to place on it to get the food through seems ridiculous. And what do you use it for? Except for the rockin' strands of beets... Those are the only vege I can get to work! And count me in for the microplane, as well as tongs. My BBQ chimmney, and an excellent high grade stainless and unmeltable plastic spatula. OH. And those kitchen dish scrapers. Plastic? With the edge? NOT that I burn anything, you know... And my chinois in the summer... Edited to add my circa 1945 citrus juicer. Soak the citrus in hot water, roll it and you'll get LOADS more juice! Ginny

I always do a boneless shoulder - the picnic or the butt. Or maybe I have that backwards. But it's boneless. I'd pick it up tonight and marinate it overnight - I have my book at home, but an overnight soaking in a coffee-based marinade rocks. I have the $99 all in one, and I've smoked at least 10 picnics, and they've never cooked too fast. But the wind, as they said, would make for a hotter fire. And the thermometer on the outside of mine has warm/ideal/hot - hardly enough to make a judgement. You could sit an oven therm. on top of the grate... Hope that helps. I think the marinade is a good idea - if it's a water smoker, you can bag the mop. What wood are you using? Remember to soak the wood... Apologies if you've heard all this before! Ginny

Garlic Croutons From the Croutons Thread: For the garlic croutons 2 T (1/4 stick) butter 1/4 c olive oil 2 large garlic cloves, pressed 4 French bread slices, cut into 3/4-inch cubes Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. *Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper Keywords: Bread, French, Italian ( RG231 )

I WISH I was kidding. I was floored. And the brand name was D'Artagnan's. The breast is on their site: https://www.dartagnan.com/item.asp?item=FDUMU109 For $20 cheaper than at my butchers. I'm sorry if I'm being unclear - and I'm not joking. I thought it would be easier to find - I guess l'll have to order it, but from somewhere else. I wonder if Whole Foods carries it. Ginny

I did, thanks Jon! AND. Well, it doesn't seem like fresh duck breast is something my local butcher carries - in fact, he said chances were "slim to none" that I could find it here, in SE PA. BUT. There was a very nice frozen breast in the case. It was a muscovy duck, and it was $50 - the brand name is something like "D'Arg..." - I've seen the brand, but the spelling is eluding me. SO. No duck for $50. Chicken. My butcher will order it - I'll have to find out the price per lb. - the frozen duck was $19 per pound. Wow. Ginny

As a reforming vegetarian, I've never cooked nor eaten duck - but I've been itching to do both. My friend ordered it last night at an highly recommended French Bistro - it was done with a preserved lemon sauce. I tried it. So the legs were what I expected - very moist and full of flavor, with crispy skin. Excellent. But the breast was not. I don't know if it's the nature of the beast, or if it was the quality of the meat or the way it was cooked, but it was very tough. They recommended it medium rare, and honestly it was almost like it was too rare, because it had a similar texture to raw/rare beef, but chewier. And I know duck is a very fatty bird, but is the fat mostly on the skin? The breast almost seemed fatty - the way it chewed. But I can't imagine duck meat having fat in it like beef. And I ordered tuna medium rare, and it was definitely medium when it came, if that adds any insight. I'm also a little confused about being able to order duck at a certain temperature. Is that because it's game? Thanks so much! Ginny