Skyclad

Hello to all.. I'm looking for the most awesome chickpea salad recipe out there.. I know there are so many awesome cooks on this site, so thought I'd ask this question here.. I'm hoping you will indulge me on this one.....:) Thanks!

Hello rotuts... I can tell that I've reached someone who is a pro with regard to this recipe.......not to mention your prime location for getting the best clams.. For me, not so much as I'm totally landLocked here.........so I'm ultimately at the mercy of one or two outlets for fresh clams.. I could actually end up using canned clams (I can feel you cringing...:)).. Honestly, I'm looking for a basic, minimally labor intensive recipe for a cream style NE Chowder.. If you know of anything matching the above, please let me know.. I appreciate and thank you for all info you can provide....! S

Hello and thanks to all of you for posting recipes! I definitely will be checking into them all.. Wanted to mention that the main chowder recipes I'm looking for at this time are the creamy New England types............although interested in them all! Thanks again for the recipes and your help on this....! S

Hello to my friends at eGForums... I have no doubt there are lots of chowder recipes on this site, but thought I'd ask everyone for their favorite recipe of the above.. I've been craving this particular "bowl" of late (it's very cold here!) and thought I'd ask you guys for a killer recipe.. Regardless of what is posted, I'm sure it's better than Campbell's Chunky out of a can......:/ Thanks in advance for any help on this...!

Hola to all you guys that responded back on the above.. I have not made this item yet since I could not find the recipe that you said was two posts later.. Just no luck on that one.. If you have time Smithy, could you please post a direct link to the recipe page?? I do thank you again (all these months later!) on directing me to this.. Looks right on, just can't find the recipe.....:/ Thanks in advance for your additional help....:)

Wow! That looks like what has been described to me by my girlfriend.. I'll definitely give this one a try.........can't wait!! Thanks so much for that response back....:)

Uh, yeah, I guess it would have been helpful to mention what it was stuffed into!! (guess I was having "one of those days" when posting this earlier....).. Sorry for that oversight... Anyway, it was stuffed into an avocado! Sounds awesome to me, and I was hoping you guys might be familiar with a recipe along these lines that you were personally familiar with.. She cannot recall the name of the restaurant, as it was long ago.............during one of those great scenarios of finding your favorite dish at an previously unknown restaurant.. I wish I had more info for you.. Keeping fingers crossed that this might sound familiar to someone on this forum.....:) Thanks again for your help!

I have no idea if this is the right area to be in for this question, but here goes.. Please let me know to redirect if needed... Ok, my longTerm girlfriend of almost twenty years has talked about a dish she had in Austin forever now.........either baked or deepFried, with batter, and stuffed with shrimp.. I know I could "search" this, but so much better to meld with other food minds.....:) If you have an idea about this or seen a recipe on this site, please shoot me a link.. Thanks for all responses in advance....!

Hello! I'm technically not a new member, but it's been awhile since I've posted here so I'm a bit disoriented.... After looking through the general categories of the forum, I was unsure where to ask questions...........specifically, how to make Canadian Bacon from a Pork Loin.. I've found other locales for this, but have always found eGullet to be a top of the line source for great recipes and cooking techniques..! So if you would, please fill me in on how to make the above or direct me to where I should post this type of question.. Didn't see a BBQ or Smoking area, but could be under the general "cooking" category.. Please advise.... Thanks!

Hello my foodie friends! I have a question for you guys, and I am wondering if any of you have ever tried this.. I realize that I might be trying to improve on something that is already perfect, but such is my nature sometimes.....:) Have any of you ever tried frying bacon in sesame oil? Since those more vegetarian oriented always comment that sesame oil tastes like bacon to them (and to me to a degree), I'm wondering what everyone's take is on this idea.. Overkill? Won't work? Bad idea? I'm open to it all.... Thanks in advance for all info you might have....:)

Thanks to all of you for sharing that info, including good to know stuff when in Tampa...:) That will be delicious! I was thinking it was dill on this sandwich (or at least that's always been my favorite).. Just seemed right with the mustard, ham and everything else.. Just a killer sandwich! I wanted to get it right and knew you guys would know the right way to do it here at eGullet...

Hello to my very informative friends at eGullet! I have a quick question, but it's one that I've struggled to figure out for awhile now... Actually, no stress here, as I think I know the answer to my question already...........at least I know what works for me! My question is, when making a traditional Cuban, do you use dill or sweet pickles? I anxiously await your answer! I've seen all sorts of recipes for this sandwich using both, so the question remains.. As stated above, I do know which I prefer, but for tradition's sake wanted to get the lowDown from the pros at eGullet! Thanks in advance for any info you might have.....:)

Hello EvergreenDan, and thanks for your response back.. Please forgive, but I'm unsure what you are suggesting above.. Right now, I have the vodka and lemon zest together marrying..........and the sugar/water mix does not go in (according to my recipe anyway.........via Giada Laurentis) until the marinating has completed.. I'm just wondering how long I should allow this marinating to occur given the lower alcohol vodka I have used.. Thanks again to all info you guys can provide....

Hello, and thanks for all your comments on my Limoncello question.. So, as an extension to this general topic (please let me know if I need to start a new thread for this), I wanted to ask your opinions on how long I should let the vodka and lemon zest sit given I DID NOT use 100 proof but the 40%/80 proof stuff.. My question is...........what is the minimal amount of time for this to turn out well.. My significant other and I are pretty impatient.....:) Thanks in advance any info on this....!

Hello to all... I had a question with regard to how to make Limoncello.. Most of the recipes I've seen call for "peeling" the lemon in strips then scraping off the pith with a knife before putting it in the Vodka, etc.. Wouldn't zesting do the same thing? I'm thinking it would be much easier, and ultimately get less white pith in the final product.. Thoughts? Thanks in advance for any info you can provide....