schnitzel

Here's what Jasper White has to say about it in 50 Chowders. Rhode Island Clear Clam Chowder When you order chowder in a Rhode Island restaurant, you may get a creamy chowder, a red chowder or a clear chowder. Although you would think our smallest state might have a consensus on clam chowder, it doesn't. Even jonnycakes, which are unique to Rhode Island, are made in two versions: thick or thin, depending on the cook. Nevertheless, clear chowder made without milk or tomatoes (like the earliest chowders from the 1700s) can still be found in Rhode Island restaurants, and many old-timers claim that it is the true Rhode Island chowder. Since my wife, Nancy, is from Rhode Island, we spend a good amount of time down there, and I have sampled the local clear chowder many times. It is always served with a small pitcher of warm milk on the side, but I rarely add it. When I make clear chowder, I strive to make it so good in its own right that no one will add the warm milk, which I do serve in deference to custom. This chowder is like a chowder anatomy lesson. You can see all the parts floating in the broth: clams, bacon, potatoes, onions, celery, and herbs. In my zeal to make the tastiest clear chowder, I add a generous dose of fresh herbs as well as bacon, fennel seeds, and a squeeze of lemon. Certain dyed-in-the-wool Yankees sneer at the idea of lemon in chowder, but I have found lemon in several New England chowder recipes that are far older than they are.

Nodine's Smokehouse is my favorite. Also, check out The Grateful Palate Bacon Collection for more options.

More for the "coffee table" book. In Ocean City, MD: Big Pecker's Bar and Grill, Brass Balls Saloon & Bad Ass Cafe, and a bar called The Bearded Clam.

Singin' Hinnies

Toad in the hole (sausage baked in Yorkshire pudding)

Pigs in Blankets Angels (or Devils) on Horseback Devil's Food Cake Red Velvet Cake Lady Baltimore Cake Hummingbird Cake Mississippi Mud Pie Hush Puppies

Hiya, Schnitzel! First time I've seen you over here. Your tag line gave you away. ← Hey there, Ruth! I'm usually in 'read only' mode here. Don't know what's come over me.

Nancy Silverton's Sugar Buns

Sautéed creminis (or button mushrooms) and shallots in butter, pinch of thyme leaves, splash of dry sherry, bit of cream, s&p to taste. Great alongside a perfectly grilled steak. Something I look forward to every summer is fresh huitlacoche (aka cuitlacoche, corn mushroom). We grow corn and there are always a few ears that sprout this delicacy. I love huitlacoche quesadillas. Sliced and cooked with some minced onion or shallot and salt until just tender, not mushy. Place filling between flour tortillas, fold, and brown lightly in a skillet; has a really wonderful mushroom flavor.

Lobster

I love both, and Jasper White's recipes in "50 Chowders" are excellent.

Favorite soups are homemade: Baked potato and leek Beef, vegetable and barley French onion (veal stock) FRESH clam chowder Roasted tomato basil with bacon Split-pea with ham (made with a ham bone) Vietnamese asparagus and crabmeat

This one is lovely and very easy... Shaved Fennel, Mushroom, and Parmesan Salad

Why do you add salt? I add cream of tartar. The Baker's Dozen Cookbook pages 142-143.

Read On Food and Cooking by Harold McGee and CookWise by Shirley O. Corriher for greater detail on this subject. More opinions on fresh eggs... From The Cake Bible Rose Levy Beranbaum: "Fresh egg whites are thicker so they take longer to beat. The resulting foam has less volume but more stability and losses less volume when folded into other ingredients. Older egg whites are thinner so they beat more quickly and yield greater but less stable volume. When folded into other ingredients they lose the extra volume. The flavor of fresh egg whites is slightly superior to that of older whites, so I tend to prefer them for recipes like mousses where the egg white does not get cooked." In the Sweet Kitchen by Regan Daley is very specific about whipping egg whites: For best results, whites should be at least three or four days old - but less than a week old. And egg whites should be beaten at room temperature or slightly warmer. They will be more elastic and will expand to a larger web, incorporating more air. In The Baker's Dozen Cookbook: Most bakers prefer fresher egg whites because they are more viscous and can be beaten into fluffier peaks.

I've raised chickens for many years, the freshest eggs are best for most purposes, although... Hard-cooked eggs are easier to peel with eggs that have been stored in the refrigerator for a week. Ease of peeling is related to pH, a measure of acid/alkaline levels. Older eggs which have lost some of their carbon dioxide, are more alkaline and easier to peel. Also interesting to note when making egg white foams: Older, thin egg whites whip faster and yield slightly more volume, however... fresh, thick egg whites make a more stable foam that holds up better in a soufflé or cake. Egg whites which have been frozen first then thawed, whip more easily and with better volume than fresh, making good foams and cakes of high quality. And room-temperature egg whites whip faster than cold ones. Warmer eggs are also easier to separate.

I believe it's Vermont Cultured Butter, my favorite.

The market were I shop had a special on Carr's Lemon Ginger Cremes last week for $1.99, these are very good and have a nice spicy bite. Also bought LU Le Petit Écolier Dark and Extra-Dark Chocolate, both winners because I adore dark chocolate. And LU Pim's Raspberry, Orchard Pear, Orange are really lovely too. Add all these to my favorites now.

We eat lamb fairly often, especially when it's on sale. Had a boneless leg of lamb this weekend, lightly brined for 24 hours then rubbed with lemon, olive oil, garlic, oregano and pepper. Cooked slowly (225°F) in the smoker over lump charcoal and apple wood until about med-rare. Fabulous.

Wüsthof Grand Prix.

Scientifically... Salt Institute - Salt in Food Unlocking The Secrets Of Taste Physiology of Taste Making Sense of Taste

I don't usually remove the seeds from the flakes but... Try using a colander with holes smaller than the seeds. The smaller flakes will fall through (although so will some smaller and broken seeds), most of the whole seeds and some large flakes will remain in the colander. Caution: this action allows chile dust to become airborne, hence, the sneezing reaction. Geeky enough?

I was a Girl Scout too. Here are the Samoas and they're still good... http://www.littlebrowniebakers.com/cookies...ges/samoas.html We buy these every year along with the Thin Mints and Tagalongs.

There is a much quicker way. Use a pressure cooker as they do in Brazil, it's called "doce de leite" in Portuguese. Place a can of sweetened condensed milk (paper label removed) in the pressure cooker with water going halfway up the can. Do not use the rack and avoid dented cans. Bring up to pressure (15 lb) and depending on the desired consistency: 15 minutes is enough for a soft, spreadable consistency. 25 minutes will give you a thicker, darker product. Any longer and you'll be able to slice it. Slowly release the pan's pressure and just let it be. Cool to room temperature before attempting to open the can.

Pepperidge Farm's Nantucket, Double Chocolate Milano and Brussels Cookies Walkers Shortbread Amaretti di Saronno Anna's Ginger Thins Mallomars Now I'll be searching for LU products.