beans

cure some gravlax or make pickles?

Tossed salad of hearts of romaine with sliced pear, gorgonzola and toasted walnuts. Olive oil/balsamic herbed vin. Focaccia Robiola (ahhhhh, *heaven* with white truffle oil) white Italian table wine (not sure on the selection, it's on the way) dessert: cantalope with port

He *should* be a Hugo Boss ad! -signing out now!

Yup.

Indeed! When I'm baking like a fiend during the holidays (no less than 4 dozen of 8-10 types of ambitious holiday cookies, among other things) I have found additional mixer bowls to be the saving grace of my sanity. Yes, I have noticed the loosing up and slightly wobbly nature of my poor KA.

I sort of did. I have lemon curd. My mother stopped by with a slice of her cheesecake. I cheated and used melted Newman's Obscene Vanilla Bean ice cream. Rich, crispy, gooey. I think next time I'll follow Brad's route for better results (if there *can* be better results!) What a lunch!

I vote for Momo to be the eG mascot!

Here are a few older films that for me had a few striking food moments: Ted Kotcheff's 1978 film Who is Killing the Great Chefs of Europe? starring George Segal and Jacqueline Bisset. I think I saw this on a flight to London.... This film has everything -- murder mystery, comedy and a love story. Disturbing though as all of the greatest chefs of Europe are being killed off according to their speciality (one dies in a duckpress, another is roasted like roast beef). Anyone remember this? Director Bille August's coming of age Danish/Swedish 1988 film Pelle the Conqueror starring Max Von Sydow. A sentimental and touching film of a Swedish father and son immigrating to Denmark in search of a better life for his son and enjoys some of the stolen small luxuries holding onto the desire to drink coffee in bed on Sunday mornings and secretly enjoying some smuggled Swedish strawberrries in the bleak, cold, hard grey Stone Farm setting. John Boorman's 1987 British film Hope and Glory -- in particular the patriarch's return home from the battlefront with an acquired tin of German jam on Christmas day. They were hesitant to taste, but seconds later the urge took control and all dug in with their spoons to enjoy the simple pleasure. Another fav, later in the film, the two young children being sent out in the row boat onto the river to catch fish for dinner. The littlest one, a lovely young lady of about 5 years old, exclaimed with the most heart felt, sour face "I hate Grandpa!" to her older brother when told not to return without fish. Like Water for Chocolate -- the beginning when the young central character is being babysat by Grandma in the kitchen. She's seated in a high chair and relishes with great zeal picking up a large, thick onion slice and chomping into it with glee. I remember one of the best Cleveland restaurants (the once thriving and famed French Connection at Stouffer's Hotel on Public Square) recreated Babette's Feast. Perhaps it was a fundraiser? Mmmm food. MMMMMMMmmmmmm cinema.

Varmint: That sounds like all of the makings of one lovely family vacation.

*chills* Sam, you are a handsome devil!

These are dropped into the fryer for just such a sort period of time -- I think they are from Sysco. The shape and look like egg rolls. They are much like a cannoli in many respects and yummy too. Garnish was either chocolate or caramel sauce with strawberries and banana slices.

My eye. Oooooh, exactly what I was afraid of! Are those hazel or green? How about a peek at the whole handsome mug?! That eye is soooo piercing! (but in a good way) Luv ya Sam. [i think it was the chicken/rooster stories with them in the garage with the car headlights].

Ummmm, eerrr, different forum. Think I'll grab that bottle on my way into work to uncork when all is closed, counted and done!

I found this wine some time back while label reading through my local fav wine shop. I giggled out loud. (it was next to Vampire Wines) I was tempted to purchase and asked a few other wineaux forumites and they advised me to only purchase on the whim of needing to remove the tar from my car's wheel rims! I'm still tempted. I'll taste just about any wine once....

TJ: Keep posting! Topics can be moved by moderators to the appropriate subject! I bet this TN project will branch out similarly to VinoCellar, no?

Some time back I had problems with my Lemon Verbena and posted a thread asking about solutions and suggestions for its use. (thanks all!) Well, the aphids and ants are gone! (yea!) It is regrowing healthly huge leaves and the surrounding marigolds are quite attractive. How big does this thing get? I've checked the plastic tag that came with the plant and, of course they don't tell you how invasive or rapid growing these herbs can be. Also in another pot I got some Stevia. Any suggestions? I've got a scheme to use some of the dried pulverized leaves in this year's batch of lip gloss/chap stick tubes my friend and I make for stocking stuffers. What else?

From and lived in Alaska. Living currently in Cleveland, armpit, oHIo! (really, I love this town, it's sort of like an old shoe -- comfortable and familiar) Taste testing yes! I'll have to have my cleaver sharpened, and locate green walnuts somewhere! Might have to be a next year project listed item... From the recipe, I would have never know to purchase whole greenies. (no mention of it) Glad to have found this thread!

After tolerating the worst of high maintenance types -- entertaining, picking up the thrown toys and the flung spaghetti noodles/french fries all around the table from their adorable children, (or watering, feeding, walking and poop scooping their puppy dogs when I waited on yachts at Shooter's Waterfront Cafe) I really feel for wait staff. It's only a couple extra bucks I'll never miss. Everyone has a table from hell and it may be the one on the other side of the diningroom that your server is doing their best to appease and may be pinching upon his/her other tables. My only exception: when they are personally offensive, abusive and/or rude! They'll *still* be tipped, but management will be made aware! Just as a passing personal observation of the waitstaff of my employing restaurant (the service bar end of the bar is always the place to hear the gripes, groans and any gossip that should not spark your interest!): The communication of a poor tip never equates to "I gave them crap service." It *always* becomes the guest/customer being labeled as a cheap and stiffed 'ya. Crap service always should be brought to management's attention.

Huge difference between Belvedere and a fruit juice flavoured cognac! It was a last minute/impulse item positioned right at the cash register when I went to a Super K-Mart earlier this week.....

Whew! Never trust a hand written recipe on a cocktail napkin! I've used that site for several recipes of dolce! My neighbour will never know..... I'll pick ten and give him a bottle!

Okay my last inquiry for the day! A few years back a group of bartenders from my place of employ pilgrimaged west to the sacred partying rock in our lake for the annual end of summer debauchery 3 day trip. While we were thoroughly and diligently conducted taste testing of each pub's offerings we saw this promotion everywhere on a small poster: Rohol -- It's black. It's liquid. It is a black liquid. as it's headline. We laughed at it as it got funnier after each round of drinks. It sort of became our mantra for the trip. But only once we managed to taste it. Sort of similar to an herbal taste like Jägermeister. Its product packaging was interesting -- a small aluminum shaped keg that rested on its side with a dispenser. More descriptors are lost to vague memories.... But then it disappeared! What happened to the product? Where was it from? Why was it banned? Anyone else try this stuff? As with most urban myth I heard crock stories it contained opiates and/or hallucinogens. Anyone? Thanks!

Hi. I was googling to find out ideas/manufactuers of figs and liquor/liqueur. I stumbled upon this and have had no luck on getting to their website for several days now. Kleinier Feigling Vodka Anyone try this or have some additional info? Upon a first reading of this review made me re-evaluate my desire to track this stuff down (forget the Penthouse vodka tasting I found! :eek: ). But then, curiosity killed the cat? For the sake of professional development and in the name of research, I'm usually willing to try 99.9% liquors, heck I even tried Tatto Schnapps! (bleh) Thanks! Cheers y'all! edit: Oooooh, sorry, I forgot to spell check my title (see that's how often I start threads) Is there any way a lovely moderator to fix it for me? Pretty please with sugar on top? If not, well, then I'll live with egg on my face....! Thanx!

This was inspired by the Limoncello makings of other eG'ers and the Nocino. How is it? Any tips? I've made Sitka Rose jelly and collected hundreds of rose hips. The recipe I have calls for petals of 5 dozen red roses! That will be quite an effort, since all of the roses I have in my yard were various shades of pink. I'll have to seek out a wiling and appropriate source for this project!

I've done something similar with peaches in brandy, sugar and a cinnamon stick. They were wonderful. Sorry I'm not familiar with her recipes....

I have a recipe that calls for 30 walnuts, lemon zest, 2 cinnamon sticks, 5 cloves and 2 1/2 cups of sugar. I'll be using 100 proof vodka. I'm not sure where I can purchase whole green walnuts. Are they easy to quarter? I read a warning they will stain your hands. This recipe ages it for at least a month. Yet another one of my many liquor related projects!