Basilgirl

Duke's or Trader Joe's.

Garlic Tabasco. Can't find in stores. Have to order both Chipotle and Garlic off their Web site.

Beer butt chicken. Never made it but heard it's good.

Schielke: What is Inventolux's buttermilk saran wrapped chicken?

Fettucine with a no-cook sauce of olive oil, garlic, grape tomatoes, quick-sauteed zucchini and onions, capers, smoked mozzarella, pecorino, red pepper flakes, a little pasta water. Yum.

We like blue cheese dressing instead of mayo on tomato sandwiches and BLT's on occasion. Haven't had First Tomato Day yet, but last summer we practically lived on BLTs. A few years ago when we had a garden it was BBTs (bacon basil tomato). Yum.

Deborah Madison's Vegetarian Cooking for Everyone. Mark Bittman's How to Cook Everything has a nice veggie section.

MatthewB: Mmmmmmmm................................................................... The bacon plus butter or blue cheese, whilst delicious, will probably more than triple the fat content of said turkey burger, thereby rendering the use of turkey vs. cow useless. And that means I can't have my fries. Screw it. I'm having them anyway.

??

I'm making turkey burgers tonight. In the past I've made the Epicurious recipe stuffed with Boursin and the Cook's Illustrated "best" version which I didn't like. If you make turkey burgers, how do you do it?

I guess layered would be a better term than stacked...the corn tortillas are layered with whatever and stacked 2 or 3 high, I think.

I still can't get that quote thing down.

Most importantly what distinguishes it from Mexican and Tex-Mex.One difference is the use of green chiles (!) and the New Mexican enchiladas are stacked, not rolled.

My mom used to marinate chuck in lemon juice, a little sugar and scallions and then grill it. I think she marinated it overnight. I used to love it. I'll have to find that recipe...

?? ?? Butter for the ricotta/sage pasta. Pizza. Pie.

Butter.

MatthewB: Wrap in pancetta? Roast in oven? Does the oven get all greasy? Ever since I got my Set It and Forget It, I haven't roasted a thing in the oven. Except veggies. The great thing about the Tuscan salt is you can make a large quantity and the salt preserves it for a long time, so you can always have it on hand. Yum. Pork loin.

Tuscan salt: Fresh sage, fresh rosemary, garlic, kosher salt. Grind to a "paste" in food processor. Store in spice cupboard. Makes great pork loin (cut slits, stuff salt in) and is also great on roast chicken. I could actually eat it straight from the container.

The thing that always goes first is tortilla roll-ups. Take some softened cream cheese, add green chiles from a can and a little salsa, spread over flour tortillas, roll up, wrap up in plastic wrap, refrigerate, take to party, unwrap plastic wrap, cut into 1-1/2" pieces, serve with salsa for dipping. I can never make enough of these. Deviled eggs are a very close second, though.

Thank you! Off to the Asian market I go.

Had delicious calamari today. Looked like onion rings. Had a perfectly crispy, grease-free coating. I was wondering what the batter was. Definitely a batter, not crumbs or cornmeal. Any ideas?

Alka Seltzer Morning Relief. The only problem is the caffeine it contains, combined with a cup of coffee, will have your hands shaking all day.

I work in Tysons Corner and saw a sign on Route 7 the other day: "Bertucci's - Now Hiring - 1960 Old Gallows Road"

I've been making the Spicy Dilll Pickles from the Epicurious web site for almost 10 years. I lost the original recipe, torn from Bon Appetit, with the day I made them written on it so I'd know when 10 days were up (that's how long they take before you can eat them - refrigerator pickle, no canning involved) - but was relieved to find it on Epicurious. I'd post a link if I wasn't so stupid Anyway, they're very easy to make and everyone loves them. Please check it out when you have a minute.