tejon

Do you have a good recipe for the satay? The one I usually use won't work for the shower, has yogurt in it. ← Sure. Mine is pretty simple. Grate lots of fresh ginger, add in turmeric, ground coriander, ground cumin, a good dose of brown sugar, and salt. Let the chicken marinate in this overnight, then broil. Great with peanut sauce, but just fine alone as well.

I made ginger-sesame chicken on tiny skewers for a friend's shower (she was borderline diabetic at the time). Went over famously with everyone. Satay would also be good, again on small skewers so no utensils are needed. Meat can be marinated ahead of time, then popped into the broiler and served.

I've actually never tried okra. Raised in Southern California, I never came across the stuff in any form. So I reserve my answer until I have tasted some to form an opinion.

I'm interested! One person, Saturday or Sunday are equally good. As to how adventurous, I'm middling. Happy to watch others eat eyeballs, not too likely to partake myself.

My guess is that "jello juice" acts by rehydrating, coating the throat and GI system a bit, and adds calories and protein, which helps in healing. Garlic is a powerful antimicrobial - kills just about anything rather quickly. Can be used topically or taken internally (must be raw, though). Black tea with honey is wonderful for a sore throat - the tannins from the tea shrink swollen tissues, and the honey soothes (and is a mild antimicrobial as well). Forgot peppermint tea or peppermint candy- good for soothing queasy stomachs. Not quite as good as ginger, but nice to have alternatives. Papaya and pineapple do work wonders in preventing inflammation. Lemon juice acts as a natural diuretic (very mild). Cucumbers do as well.

My very first job, aside from random babysitting nights, was at Del Taco, a local California chain. I still remember having to memorize all the prices for the menu, as this was long before computerized cash registers. Food was half price, but any order not claimed within 5 minutes was either tossed or free - so we'd try to give the burrito makers some really strange order that no one would ever want right before break time. They actually made the beans each day, the taco meat as well. Pretty decent stuff for fast food, actually. I still like the occasional bean burrito with red sauce there.

Garlic here as well, plus ginger. Though at the moment the house smells like oatmeal cookies

I think another thing to consider is the fact that fewer people know how to cook today than did in the past. Before the age of convenience foods if you were hungry, someone cooked the food, whether it was you or a spouse or parent or servant. Cooking was truly a survival skill for most people at that time, and it was a skill that was passed down through families. Today a person can get live without ever learning to do so much as butter toast, so mainly those who enjoy cooking or who focus on food tend to learn how to cook in the first place.

I didn't find that the vanilla paste had much taste at all. It was mainly sweet and sticky, with the visual of vanilla flecks, but only a muted vanilla flavor. Not something I'd buy again.

I love hibiscus in my tea blends - it adds a bracing, tart flavor that really hits the spot. I've paired it with all kinds of things: chamomile, rose hips, red raspberry leaf, black tea, and all alone. All wonderful.

I love all desserts . Guess I'll start with Desserts and move on to C.D. a bit later. Thanks! Do you prefer chocolate or non-chocolate desserts? Go with your preference. Both are great. ←

Question - if you only had one of these two books, Chocolate Desserts by PH or Desserts by PH, which would you buy? This thread has been an inspiration, but I can only afford one right now.

One of the best breakfasts I have ever had was at a hotel in Krakow, Poland. There were platters laden with sliced peasant style bread, a mild white cheese, chopped onions, and sliced tomatoes. The tomatoes were perfection - ripe and flavorful. On the side was sweet butter. We made open faced sandwiches that I still remember vividly almost twenty years later. Had that same breakfast for the five days we were there. I don't know if this is in any way typical (in Hungary we were served cold cuts and breads), but the memory still lingers.

Wishing you and your wife strength in the coming months. My thoughts go out to you both.

rice butter chocolate

I find this concept frightening and disturbing as well. A question comes to mind: what happened to children bringing their own lunches to school? Even in Kindergarten, my son was one of only a handful who brought lunches from home every day. To me, bringing lunch is part of learning about food choices and healthy eating - we choose the things that are in the lunch together and talk about the foods he eats and he learns as time goes on. If there is need for that kind of control in a child's diet, there are other issues at work (as in the case of the 12 year old who is diabetic).

I have the wider fine version and love it dearly. Haven't tried the long, thin version but have been meaning to for some time.

Scrambled eggs here as well.

My six year old planned dinner tonight, including dessert. He wanted a white cake with a vanilla glaze, almonds and blackberries on top. Not satisfied with that description, he drew a picture of exactly how the finished cake should look and where everything should go. The finished cake, decorated to his specifications:

I can mince ginger pretty quickly as well, but washing off the knife and board take longer than it takes to grab the microplane, grate the ginger, then rinse it with a couple of swipes from the dish brush. When I want slices, julienne, or larger bits I use a knife, but for a fine grate I reach for the microplane every time.

Do you ever purchase supermarket ginger, Andie? I ask because I've had your wonderful fresh ginger (let's not even discuss how quickly I went through all of it!) and it grated much more easily than the stringier stuff I usually find when I go shopping. The use of a suribachi bowl is fascinating, and something I'll have to try. I use quite a bit of ginger in most of my cooking, so any new ways of making things simpler are appreciated.

Another microplane lover here. Fast, efficient, and easy to clean as well. Never could undrestand the appeal of "real" ginger graters.

Just asked the same question. I ended up roasting mine, and they were delicious

Caramelized onions go really well with bacon - the sweetness counters the smokiness and salt of the pork.

The thought of a BLT from your garden and oven has me drooling already. Freshly baked sourdough, toasted just enough, lettuce picked from the garden, tomatoes bursting with flavor, newly smoked bacon, and a good smear of real mayonnaise....it just can't get any better than that.