Toliver

Here is a picture of the Mallomar box with pictures of the cookies on it. The cookie you linked to looks quite similar. I can only imagine how great tasting a homemade Mallomar would be!

ronnie_suburban puts crumbled bacon on top of his deviled eggs which deftly sidesteps the stuffed versus deviled controversy. Perhaps Dean can do the same with his minced ham and still be able to toe the legal line, so to speak. And I can sleep soundly this evening knowing that there is a "Mistress of Deviled Eggs" in this world.

I agree completely with Katie. And so what if it's not "your job" to tell the manager how badly his or her place is being run?! Life is just far too short to put up with crap. Period. Where's your self-esteem? So you sit there and eat sub-standard food or are subjected to inferior wait service during the meal...why, you'll show them, won't you. You just won't come back. Whoppee. You're out how much money and they've already moved on to the next customer. Be an adult and speak up. Demand good service and even better food. You deserve nothing less. This brings to mind a quote from "Thelma & Louise" - "You get what you settle for."

My mom used to use Pippins in her pies but you can't find them in the grocery stores anymore. It's a very tart green apple but when baked with the sugar and spices, provides a nice balance to the sweetness.

Two points: 1) Has anyone tried making peppermint marshmallows? With Autumn/Winter coming, I'm thinking they would be incredible in hot cocoa. 2) For AlainV and your chocolate dipped marshmallows (click here for a picture)...add a decent cookie to the bottom of those suckers and you'd have a Mallomar! [HOMER] Mmmm...homemade Mallomars! [/HOMER]

Mine is lemon yellow. Not exactly a "cool" color but at least it's not pink! And it is textured. I think that's what provides the grip that my slippery fingers don't have.

Bon Appétit Magazine – October 2004 – “Best of Fall” issue More great food styling and photography! Contributing in this issue: Photographer Lisa Hubbard, Author & “Foodie” James Villas, Chef and cookbook author Diane Rossen Worthington, FoodTV’s Alton Brown, Contributing Editor Sarah Blek King recounts her kitchen remodel and artist Edel Rodriguez. eGullet’s own Monica Bohide is pictured on page 142 with her husband Sameer! 7th Annual Bon Appétit American Food & Entertaining Awards 2004 – Chef of the Year José Andrés, Wine & Spirits Professional Andrea Immer, Food Writer R.W. Apple, Jr., Restauratuer Jean-Geroges Vongerichten, Food Artisan Katrina Markoff, Pastry Chef (eGullet member) Michael Laiskonis, Tastemaker Colin Cowie, Humanitarian American Farmland Trust, Designer Kate Spade, Chef of Merit – Lee Hefter, Lifetime Achievement Jacques Pepin, Cooking Teacher Alton Brown. There is also a page listing past honorees. Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey Turning Over a New Leaf – Some examples of the latest trend in cooking: Leaves. Kaffir Lime, Curry, Bay, Lemon and Banana are shown. Bread-a-Porter – Jean Paul Gaultier’s latest project “Pain Couture”, his designs are translated into bread, on exhibit in Paris until October 10th. Culinary Cars – Car manufacturers are offering more food- and drink-related accessories. Pull out picnic tables, plug-in coolers and even small refrigerators and cup “holders” that can hold champagne flutes. Better Butter – The Vermont Butter and Cheese Company has combined sea salt crystals with cultured butter ($10 for 6 oz.; 800-884-6287) At the Table with Maya Angelou – A brief Q&A with the author who has just published her first cookbook/memoir “Hallelujah! The Welcome Table” There’s also a nice quote from Tony Bourdain’s new Les Halles Cookbook. R.S.V.P. – Readers’ Favorite Restaurant Recipes Note: There are a lot of ‘Market Tips” included with each recipe Recipes: “Roasted Halibut with Shiitake and Bok Choy in Thai Curry Sauce” (Eartha’s – Saratoga Springs, NY), “Panna Cotta with Black Mission Figs in Syrup” (Pesce Blue – Portsmouth, New Hampshire), “Indonesian Chicken Satay” (The Flame Tree Restaurant – Rarotonga, Cook Islands), “French Fries with Truffle Aioli” (Ice Bar – Dublin), “Beet Gnocchi with Rosemary” (Angeli Caffé – West Hollywood), “Baked Feta with Onion and Olives” (Café Soriah – Eugene, Oregon), “Chocolate Chimay Cake with Guiness Ice Cream”, “Guiness Ice Cream” (Lucques – West Hollywood), “Warm Napa Cabbage with Bacon, Blue Cheese and Apple” (Franklin Café – Boston, MA), “Gingersnap Cookies with White Chocolate Drizzle” (Vanderbilt Hall Hotel – Newport, Rhode Island) Entertaining Made Easy – “A Cozy Fall Lunch” by Rozaane Gold Recipes: “Onion Soup with Apple Cider”, “Open-Face Ham, Cheddar and Apple Butter Sandwiches”, “Endive and Watercress Salad with Mustard Seed Vinaigrette”. A sidebar has some suggestions on desserts made with apples. Wine & Spirits – “The Vodka Chronicles” by Al Martinez Al sips his way around the homeland of Vodka: Russia. In a sidebar, Al has some suggestions on vodkas to buy back in the States. Drinks, Etc. – -Tommy Bahama boutiques sell a faux-crocodile stainless steel pink flask. -Pinot Noir legends: Flowers Vineyard & Winery 2001 Andreen-Gale Cuvée Pinot Noir, Sonoma Coast ($48), Domaine Drouhin 2001 Louise, Oregon ($75), Louis Jadot 2001 Gevrey-Chambertin, Burgundy ($35) Bon Appétit Tasting Panel – Märzen Beer (in honor of Oktoberfest): Summit Oktoberfest ($6 per 6-pack) August Schell Octoberfest ($7 per 6-pack) Capital Brewery Octoberfest ($7 per 6-pack) Samuel Adams Octoberfest ($7 per 6-pack) Brooklyn Brewery Oktoberfest ($8 per 6-pack) Flying Dog Brewery’s Dogtoberfest ($8 per 6-pack) Widmer Brothers Oktoberfest ($8 per 6-pack) Tabernash Oktoberfest Märzen Lager ($9 per 6-pack) Kitchen – Tools of the Trade – “Beyond Teflon” by Dorie Greenspan Dorie takes a look at the next non-stick generation: Silicon pans and Utensils. Restaurants – “Hotseat” It’s a brief blurb on Chef Bruce Marder – Café Capo - Los Angeles The Restaurant Reporter – “Where to go Now” by Tanya Wenman Steel Chicago: Chef Shawn McClain – Green Zebra, Chef Homaro Cantu – Moto Restaurant, Chef-Owner Jacky Pluton – Pluton, Chefs Arun Sampanthavivat & Roland Liccioni – Le Lan’s London: Jeremy King & Chris Corbin - The Wolseley, Chef Jean-Christophe Novelli – Novelli in the City, Chef Christine Manfield – East @ West Milan: Al Pont de Ferr, Osteria Grand Hotel Tucson: Chef Michael B. Powell – Soleil, Chef Jason Jonilonis – The Grill, Chef Chris Pedersen – Gold’s Room Restaurants – “Going Out” by Raphael Kadushin A look at the restaurants of Cape Town, South Africa: One.Waterfront, The Restaurant, Baía, The Cape Colony Restaurant, The Africa Café, Tank, Ginja & Shoga, 95 on Keerom. A side article discusses the Wineland east of Cape Town, some of the restaurants to visit and South African wines to taste while visiting. Cooking Class – “Taming of the Yeast” by Alton Brown Alton turns his scientific eye on the process of bread-making and shares the secret to the perfect loaf. Recipes: “Proto-Dough”, “Country-Style Sourdough Bread” Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Laurie Glenn Buckle Paper maché Halloween-themed containers at www.impromptu.net Custom Invitations using engraving, wood block printing, handmade papers, fabrics, ribbons, etc. – At www.apapier.com Beautiful copper platters from www.dovermetals.com Handmade Napa chocolates with unique flavors like Thai ginger, cinnamon toast – www.woodhousechocolate.com Spode china blending current colors (orange & turquoise) with design elements from two of the company’s archival patterns. Frosted stacked sphere candleholder from London’s Kenneth Turner. “Fall Essentials” by Kristine Kidd The season’s prime ingredients in recipes that imbue the essence of Autumn. Recipes: “Pear, Pancetta and Walnut Salad”, “Brussels Sprouts and Chestnuts with Blue Cheese”, “Open-Face Wild Mushroom and Fontina Sandwiches”, “Baked Yams with Ginger-Molasses Butter”, “Cranberry-Lime Marmalade”, “Buttermilk Pancakes with Maple Syrup Apples”, “Spiced Winter Squash with Fennel” Entertaining with Style - “Indian Autumn” by Mara Papatheodorou, Katie O’Kennedy Spice up Autumn with Indian Food. Recipes: “Spicy Shrimp and Tomato Curry”, “Corn and Rice Pilaf”, “Chicken 65”, “Ginger-Garlic Mashed Potatoes”, “Mango, Cucmuber and Red Onion Salad”, “Sweet Saffron Yogurt”, “Cardamom Butter Cookies” “Doughnuts” by Dede Wilson They’re best when homemade! Recipes: “Raised Cappuccino Doughnuts with Espresso Cream Filling”, “Maple-Glazed Sour Cream Doughnuts with Sugared Walnut Streusel”, “Pumpkin Doughnuts with Powdered Sugar Glaze and Spiced Sugar Doughnut Holes” “Dinner at Eight” – by Diane Rossen Wothington A simple and sophisticated Fall dinner. Recipes: “Jerusalem Artichoke and Arugula Salad with Parmesan”, “Pork Medallions with Mustard-Chive Sauce”, “Winter Squash Mash”, “Roasted Broccoli Florets with Toasted Breadcrumb Gremolata”, “Roasted Bosc Pears with Pomegranate Glaze” Kitchen Design – “Comfort Zone” by Sarah Belk King An all-too short piece that basically says “I have a re-modeled kitchen now and here it is”. Why is this article even in the magazine? “The Zen of Slow Cooking” – by Rick Rogers The concept of slow cooking is nothing new to eGullet members. Rick offers some recipes to warm your Autumn cockles. Recipes: “Fig and Rosemary Pork Pot Roast”, “Cod Chowder with Saffron and Fingerling Potatoes”, “Chicken Shiraz with Porcini and Whole Shallots”, “Coffee-Braised Short Ribs with Ancho Chile”, “Roasted Portobello and Prosciutto Lasagna” “Sweet Trio” – by Jeanne Thiel Kelley Three Fall favorites get a makeover. Recipes: “Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping”, “Pippin Apple Pie with Hazelnut Crust”, “Caramelized Pistachio, Walnut and Almond Tart” “Danube Diary” by James Villas James takes a leisurely cruise through Eastern Europe. Recipe: “Cornish Game Hens with Blackberry Sauce” “Fast – Easy – Fresh” – Quick dishes for every night cooking Recipes: “Sautéed Chicken with Tomato-Saffron Vinaigrette on Frisée”, “Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese and Dried Figs”, “Crimson Coleslaw”, “Smoked Paprika and Roasted Red Pepper Butter”, “Sweet and Spicy Chipotle-Glazed Ribs”, “Seared Coriander Scallops with Bok Choy and Hoisin”, “Parsnip and Apple Soup”, “Tangerine Granita with Vanilla Bean Cream”, “Porterhouse Steaks with Tapenade and Balsamic Vinegar” “Too Busy to Cook?” – Fast and easy favorites from readers Toni Cascio of Maryland – “Butterscotch Drop Scones”, “Pasta, Sausage and Bean Ragout” Pam Norby of Amery, Wisconsin - “Spicy Asian Noodle and Chicken Salad”, “Mango Tea Bread” End Page Q & A with author Ann Patchett who confesses a love for Good & Plenty candy.

I thought I would bump this back up regarding the Press 'N' Seal plastic wrap. I store mine on top of the fridge and it's been very hot here this summer. I went to use the wrap the other day when I noticed that the wrap had "swelled up" a little in the box, making it diffcult to pull out. Plus, it seemed to be stuck on itself. I had difficulty pulling it out of the box and I ended up pulling so hard that the two white "knobs" holding the roll in place popped out. Once those suckers pop out, you might as well toss the roll since it darn near impossible to put it back together in a functioning manner. My suggestion is to make sure if you have a box of Press 'N' Seal to store it in a cool place.

My mom swears by this gadget: The Jar Pop It breaks the seal without having to use a knife to do so. She liked it so much one Christmas she gave them as stocking stuffers to anyone and everyone she could. They probably can be found at any Bed, Bath & Beyond-type store.

You might want to ask Brooks about this. I understood that Louisiana sweet potato farmers got some sort of law passed way back when that allowed them to call their product "yams" even though, as you pointed out, true yams grow only in Africa. I believe that technically speaking both the yellow fleshed and the orange fleshed potatoes are classified as sweet potatoes. That being said, the American shopper has come to recognize the orange fleshed potatoes as yams (see the label on the canned orange fleshed potatoes on grocery store shelves) and the yellow fleshed potatoes as sweet potatoes, though some use both terms to describe the orange fleshed ones.

Of course, with all these fine suggestions you must realize that there's a fine line between making toast with a spread and making an open-faced sandwich. If that happens then we'll be straying off-topic and all heck will break loose. Perhaps we can get one of the roving SSB's to write up a quick dissertation about the difference between the two.

Yes, it's the same thing...different name.

Okay, I think I follow what you've said. My next question is: Is this percentage mixing all done on the honor system? Or is there some group that oversees wines and what they can be called? What's to prevent the less scrupulous from lying about the grapes or the percentages or where they're from?

Not sure if you're fishing for cute answers or ones that work. One that works: Place a rubber band around the lip of the lid. If the rubber band is too big, wrap it around a couple times. This will give your hand a good grip and the jar should easily open.

Wow, what a great mom!!

Lordy, I truly do not have the time to pick apart Ms Hesser's article (where is the conclusion...where does she wrap it all up? It...just...ends). Not to defend Emeril in this discussion about Grimes but if you want to learn how to cook, watch Mario's show or Sara's. If you want to get excited about food, if you want to finish watching a show and think "Hey, I could do that" then watch Emeril. Emeril is a good chef, we know that. Is he a good chef on his FoodTV show, the easy answer is "no". There have been previous articles (long before Amanda jumped on the bandwagon) that pointed out if you try to follow Emeril's recipes on the show, you won't end up with anything edible. But I don't think that's what his show is really about. It's about passion. In the article, Emeril states: Julia did the same thing with her shows and often said the same thing. Hell, in a large part, that's what eGullet is about. It's about demystifying cooking so the home cook will tackle something which they would never have considered before.You want to follow Emeril's recipes? Go to the website and download them like I do. Problem solved. Amanda wrote: [Toliver raises his hand...then starts waving it around madly in case he hasn't been counted in the vote] Is she serious? Let me be first in line. Let me wield the baton to lead that parade, Amanda. Like Grimes, she's not Emeril's intended audience. And, like Grimes, she just doesn't "get" it. edited to blather on a bit more

Carolyn, Thanks for your answers...this is a very enlightening discussion. Can you explain a bit more about how a Cabernet (or every other type of wine) is created? I never have given this a thought before and just assumed one kind of grape would make one kind of wine. Period. I didn't realize that blends are use in the creation of a wine. So what make a Merlot a Merlot, for example? Is it a certain percentage of this grape and a little bit of that kind? Sorry if this is a silly question, but I am clueless.

I stumbled onto this trick, too. Works quite well except for the people downwind. I was also surprised to discover that green onions can cause me to tear up, as well. Granted I was chopping up about a crate full, but by the end I was crying like a Tammy Faye Baker.

Or trying to emulate what a lot of ordinary people have in their pantries. Canned fruit is a de facto way of life for some and Saint Jacque (sponsors aside) was showing how a silk purse can come from such a sow's ear. But that would have clashed with his "30-Minute" theme. Now if he had centered the article around something a little more broad, say "efficiency in the kitchen" (which is kind of the point of 30-minute meals), then you'd have a winner with the crock pot (of which I'm also a big fan).

I, too, didn't have access to Tasso ham when I made the recipe (who outside of New Orleans does? ). I used Canadian Bacon instead. I suppose you could even use regular bacon though it might be a little assertive for the flavors in this appetizer.

From Jamaica/the Caribbean...it's their version of a marinade. It's usually for grilled meat and usually contains a hot pepper of some sort.

I believe egg whites can be frozen...not sure about the yolks. You can make: Deviled Eggs Puddings/Custards Casseroles Ice Cream

This is a punchline waiting to happen. Here are some jerk recipes I found: Jerk Recipes on Epicurious.com Jerk Recipes from the Food Network site Funny thing is a lot of the recipes I looked at didn't even use oregano. Hmmmm...

It's probably too late for any use this year but this morning on NBC's "Today Show", Chef Ivy Stark of Dos Caminos in NYC did a Mexican spin on the holiday dinner. "Spice up your Rosh Hashana, Mexican-style" The Chile-Rubbed Brisket and the Butternut Squash Kugel with Canela and Queso Fresco (full of butter and cream) looked incredible.