Toliver

Click here for a previous thread on brownies. I think, however, most of the recipes in the discussion use cocoa, not milk chocolate.

I received some Forschners as a gift last Christmas and they rock. I use a steel to keep the edge honed and haven't had to sharpen them yet.

I had the same thing happen when I baked some salmon with white wine and garlic (along with some dill and some vidalia onion...no lemon, though). It freaked me out. I thought it was a reaction to the foil that I used to line the pan but given your experience, I am thinking the culprit was the white wine since that is the common denominator in both of our cases. I hope an SSB will pop in and explain this phenomenon.

To bring the thread back on track (before fifi pops in here to do the same), the craving is supposed to be for something you've never ever eaten or wanted to eat before but suddenly now you do (and, no, you're not pregnant). I had one recently: liver sausage. During college, I used to work at a not-to-be-named cheese store in the shopping mall that sold the stuff. I couldn't stand dishing the samples out to the customers. Blecch. It reminded me too much of canned dog food. So last week I'm in the supermarket and there it is. Somehow it lept into my grocery cart. Not a good sign. I got home and tried it on some bacon flavored crackers (that's what we put the samples on at the cheese store). Blecch! I suddenly realized my craving for liver sausage was in error. It was the bacon flavored crackers I'd been craving. [HOMER SIMPSON] DOH! [/HOMER SIMPSON] Anyone want some liver sausage?

I think I saw Gale Gand do something like this on her cooking show. It sounds delicious and seems easy to do. What did you mean by "juice starts to run"? Do you mean, the berries start rendering out their juices? Another law firm: Dewey, Cheatem and Howe.

Uhm...you mean besides a wedding cake?

You're absolutely correct. I hope that we have enough PC's and bakers on this board to provide enough inspiration to last the summer's berry & fruit season and beyond. By the way "Glop & Schloop"...now there's a law firm for ya.

Thanks. I wanted to come up with something that might make readers interested enough to look inside at the request. Unfortunately, I don't think it beats this thread title. Thanks for the suggestions so far. I figured the berry sauce/filling would be the easy part to toss together. It was the accoutrements I wasn't so sure about. In that case, there's always a berry sauce on vanilla ice cream.

I have a couple pints of blueberries & a pint of blackberries fresh from the farmer's market. Does anyone have a suggestions/recipes for a quick and easy berry dessert? I thought a slump, buckle or grunt might be the answer but, of course, I don't have any recipes for such desserts. Any recipes or suggestions would be appreciated.

It's the time of year where the number of sellers grow as does what they are all offering. Bought at the Farmer's Market: Candy-striped beets Baby carrots (not the faux peeled ones you get in the grocery store) Green beans Blueberries Blackberries, so plump and sweet! (they were handing out samples and reeled me in) Turnips Green onions (scallions) that were fat and so long that I had to fold the greens in order to fit them in my vegetable cripser drawer in the fridge! Wow. Locally harvested honey Organic garlic Sweet purple onions with the tops still attached Two pieces of Linzer Tort, one Poppy Seed danish and an apple turnover from the German woman who sells baked and canned goods.

All of this because of the lack of a supply of growth hormone? I suppose the pendulum will swing. Hopefully, in time, everyone will want to jump on the dairy milkwagon/gravy train (mixing metaphors) to cash in and again, hopefully, that will bring prices back down. I only hope the price will come all the way back down instead of staying at a lower yet higher-than-before price (like in the case of gasoline). We just have to wait it out.

Brooks, this is just a suggestion in regards to redoing the cookbook in a useful software format...You could use an OCR program to turn the scanned cookbook into something editable. It might save having to re-type the entire cookbook. How about a cut and paste into Microsoft Publisher? I was assuming he had only the cookbook itself on hand, not the computer files.

Brooks, this is just a suggestion in regards to redoing the cookbook in a useful software format...You could use an OCR program to turn the scanned cookbook into something editable. It might save having to re-type the entire cookbook.

Thanks for posting the picture. I figured there had to be flowers somewhere. That makes perfect sense. It's just that you don't really think of grapevines having flowers....just fruit. In terms of cross-pollination, is it a problem if you're growing one kind of grape and the neighboring vineyard is growing something different? For example, with chile peppers you're supposed to yank the pepper plant at the end of every season and start over with original seed stock since the possibility of cross-pollination changes the plant's fruit over time. Meaning you may start out with true Thai chile peppers but if you keep the same plant the following year, the fruit it bears may not be as "true" as it was the year before. I hope that makes sense. Of course, if the grapes are self-pollinating then this would not be a concern at all.

Bombdog and Carolyn, Thanks for the info. That makes perfect sense. I never imagined growing red grapes as a form of pest control! Another question I have is: Is cross-pollination a factor when growing grapes? The fruit (grapes) don't seem to come from flowers as is the case with most fruits. Or did I miss this step in the growing process?

Two threads for you: Horseradish thread 1 Horseradish thread 2

I'm assuming somewhere along their development that the grapes will become a sought-after food source by birds, squirrels, bees, etc. Is this much of a concern? And how is it dealt with?

There was a previous thread on a sauce that went well with pork tenderloin: Clickety I haven't tried it but they seemed to like it. Edited to add there was another similar thread here.

Shish kebob is always easy to assemble & cook. People can make their skewers to their own liking, too. Set up bowls of ingredients and let them have at it. edited to add: I guess this would lean towards a Mediterranean theme (regarding your original question). We have a restaurant here in town that serves dishes from countries all around the Mediterranean. You could still have your Italian dishes (seafood pasta), but could also do some Greek (bring on the flaming cheese!), some French (Bouillabaisse), some Moroccan (something with a nice Chermoula), etc. This would also expand the selection of wines you could offer, too.

Bon Appetit Digest – June 2004 – Celebrate Summer Wow. Great photos once again! The recipes rock, too. Unfortunately, they’ve seemed to have discovered the word “Foodie” in this issue and, sadly, use it often. Contributing in this issue: eGullet member David Leite (http://www.leitesculinaria.com), Colin Cowe, Josh Sens, Claudia Fleming, Christina Muhlke, Jeanne Thiel Kelley Starters – by Hugh Garvey “The New Party Drink” - Hugh offers some new twists on classic cocktails. Recipes: “Gin & Tonic Gelée Shots”, “Long Island Green Tea”, “Margarita Watermelon” Style Quiz - In honor of porcelain manufacturer Rosenthal’s 125th anniversary, there’s a short quiz matching the photos of past porcelain artists with their respective Rosenthal pieces. Guess Who’s Coming to Broadway? The latest trend in New York Theater is food with real chefs cooking the dishes: “Cooking the Books: A Recipe for Murder!’, “Cookin’”, “Chef’s Theater: A Musical Feast” Foodie Travel Planner – For the “Foodie” who wants to center their travel around food, there’s a list of 5 travel companies and the food-focused trips they offer. R.S.V.P. – Readers’ Favorite Restaurant Recipes Recipes: “Chocolate Pretzel Cookies” (Busch Stadium – Missouri) “Scallops with Penne, Swiss Chard and Tomatoes” (Cyprus Café – Durango, Colorado) “Huevos Ranchero” (Blue Sage Restaurant - Phoenix, Arizona) “Indian-Spiced Chicken with Bell Peppers” (Indian Oven – San Francisco, CA) Entertaining Made Easy – “An Alfresco Afternoon” by Rozanne Gold Rozanne offers a menu for a breezy garden-party lunch. Recipes: “Zucchini, Sun-Dried Tomato and Mozzarella Tart”, “Broiled Swordfish à la Niçoise”, “Strawberry and Prosecco Fizz with Lemon Sorbet” A side article suggests 6 different dips for crudités. People and Places – “Green Acres” by Katy McLaughlin Ohio farmer Bob Jones saved his farm by selling “elite” and hard-to-find produce to local chefs. Then he and his sons formed The Culinary Vegetable Institute which has an outreach program to educate children and young adults about farming, vegetables and nutrition. Sitting on the board of directors is none other than Daniel Boloud, Thomas Keller and Jean-Georges Vongerichten. They also offer cooking classes and fund-raising dinners with the top chefs in the business. Tools of the Trade – “Come Fry Away” by Dorie Greenspan Dorie takes a look at the latest in home fryers. Cooking Class – “Small is Beautiful” by Sarah Tenaglia & Selma Brown Morrow The latest trend in wedding cakes is “cakes” made up of cupcakes. Recipes: “Orange-Cardamom Cupcakes” (Cover Recipe), “Cinnamon-Scented Devil’s Food Cupcakes”, “Vanilla & Almond Frostings” (one base recipe makes two different frostings) Wines & Spirits – “Blushing Bubbles” by Hugh Garvey Sparkling Rosés make pink the color of the summer party season. Hugh offers 12 suggestions for rosés. Buyer beware: Wines labeled “extra dry” are, confusingly, slightly sweet. Wine & Spirits – “Tasting Panel Report” by Anthony Dias Blue Anthony offers a short review of today’s liqueurs. They are nothing like the old thick syrupy liqueurs of the past. Today’s flavors are light & sweet with many tropical flavors. "The Top Ten for June" by the Bon Appetit Tasting Panel Fazi Battaglia 2003 Verdicchio dei Castelli di Jesi, Marche, Italy ($11) Santa Rita 2002 Merlot Reserva, Maipo Valley, Chile ($12) Agusta 2002 Sauvignon Blanc, Western Cape, South Africa ($13) J. Lohr Estates, 2002 Chardonnay, Riverstone, Arroyo Seco ($14) Summerland Winery 2002 Syrah, Paso Robles ($16) Argyle Winery, 2002 Pinot Noir, Willamette Valley ($18) Steele Wines, 2002 Viognier, Lake County ($18) Alexander Valley Vineyards, 2002 Zinfandel, Sin Zin, Alexander Valley ($20) Matanzas Creek Winery, 2001 Sauvignon Blanc, Sonoma ($20) Valsacro, 2001 Dioro, Seleccion J & D Rioja, Spain ($40) Going Out – “Scene Stealers” by Josh Sens Josh takes a look at some of Miami’s hottest restaurants: Talula, Origin Asian Bistro, The River Oyster Bar, Chez Rosie, Chispa, 1220 at the Tides. There’s a side article on Sushi Samba Dromo, as well as another side bar listing phone numbers of the restaurants in the article. Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel A sidebar looks at the latest restaurants that offer outdoor dining around the country. The Buzz: New York – Spice Market (Chefs Jean-Georges Vongerichten & Gray Kunz), Riingo (Chefs Marcus Samuelsson & Johan Svensson), Megu (owner Koji Imai) San Francisco – Town Hall (Mitchell & Steven Rosenthal & Doug Washington), Quince (Chef/owners Michael & Lindsay Tusk), A16 (Chef Christophe Hille) Paris – Delicabar (Hélène Samuel & Sébastien Gaudard), Cristal Room (Chef Thierry Burlot), Atelier Maître Albert (Chef Guy Savoy), Publicis Drugstore (Alain Ducasse), Trocadéro Dokhan’s. Rome – Maremoto (Aleph Hotel), Riparte Café (Ripa Hotel). Bon Vivant – “What’s New. What’s Hot. What’s Good” by Laurie Glenn Buckle Sunflower platter (looks great!), serving trays, torches for votives and Sugar Lip protectant with SPF, a classy martini glass, Left Bank Chocolates, Tea for Two Basket (with porcelain cups & teapot), a resin wine cooler that hangs off your table and an electric espresso maker. “Chic & Simple” by Colin Cowie Colin offers a sophisticated summer menu for 8. Recipes: “Ginger Passion Martini”, “Smoker Trout Mousse with Soy Chips”, “Tomato Gazpacho with Tower of Crab”, “Seared New York Steaks with Arugula Salad and St. André Cheese”, “Rum-Roasted Pineapple with Rum Raisin Ice Cream”. “Father’s Day on the Farm” by Mara Papatheodorou & Nina Elder A Summer picnic menu for 14. Recipes: “Mint and Lemon Iced Tea”, “Raspberry Lemonade”, “Fresh Crab Dip”, “Citrus-and-Ginger-Smoked Pork with Pineapple Salsa”, “Pineapple Salsa”, “Barbecued Drumsticks”, “Grilled Vegetable Skewers”, “Potato Salad with Bacon and Gorgonzola”, “Peppermint Ice Cream with Hot Fudge Sauce”. “Global Flavors, Summer Style” by Jeanne Thiel Kelley A Summer buffet menu for 16. Recipe: “Wild Mushroom Crostini”, “Papaya Spring Rolls with Peanut Sauce”, “Turkey Breast Roulade with Green Chiles and Feta”, “Spiced Lamb Chops with Mint-Mango Sauce”. “Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika”, “Artichoke, Fennel and Edamame Salad”, “Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions”, “Carrot Salad with Orange, Green Olives and Green Onions”, “Coriander Rice”, “Caramel-Pistachio Torte with Halvah and Dark Chocolate”. Jeanne also offers some tips and a timeline on how to set up your buffet. “Natural Beauties” by Joe Maer Joe takes a looks at some of the season’s prettiest tableware. “The Great Summer Antipasto Platter” by Micol Negrin Take some beautiful Italian hors d’oeuvres, add some wine and good friends and you have a summer party. Micol lists some antipasto offerings. Recipe: “Frittata Rolls Stuffed with Ricotta and Fresh Mint” “Party Perfect Desserts” by Claudia Fleming Claudia offers a sweet finish for any summer celebration. Recipes: “Almond, Apricot and Cherry Tart”, “Ginger-Lime Coconut Cake with Marshmallow Frosting”, “Ice Cream Truffles”, “Meringue-Topped Raspberry and Peach Ice Cream Cake”, “Raspberry-Peach Compote”, “Fresh Plum Napolean”. “Coming Home to Lisbon” by eGullet member David Leite David explores Portugal’s capitol and discovers a revitalized city. Recipes: “Scrambled Eggs with Salt Cod Potatoes”, “Deep Fried Green Beans” “Manhattan Marvel” by Tanya Wenman Steel Tanya takes a brief look at the NYC Time Warner Center and the celebrity chefs within. Fast Weekday Dinners – “Every Night Cooking” by Brook Dojny and Melanie Barnard Recipes: “Grilled Mahi-Mahi with Avocado-Melon Salsa”, “Curried Couscous and Garbanzo Bean Salad”, “Grilled Veal Chops with Warm Tomato-Olive Vinaigrette”, “Five-Spice Pork Stir-Fry with Soba Noodles”, “Herbed Chicken and Arugula Panini”, “Mixed Peppercorn Steaks with Sherry-Marjoram Pan Sauce” Readers’ Timesaving Recipes – “Too Busy to Cook?” Hannah Levitz (Monroe Township, New Jersey) – Recipes: “Watermelon and Strawberry Smoothie”, “Grilled Trout with Almonds and Lemon Butter”, “Summer Corn Chowder with Bacon” Sabrina Henderson (Gardena, California) – Recipes: “Spiced Zucchini-Walnut Bread”, “Chicken Cheddar Quesadillas with Tomato and Corn Salsa” Cooking for Health – “Lunchtime Salad Makeovers” by Marie Simmons Recipes: “Chicken, Walnut, and Red Grape Salad with Curry Dressing”, “Egg Salad with Sweet Pickles and Celery”, “Two-Tone Coleslaw with Celery-Seed Yogurt Dressing”, “Tuna, Red Onion and Parsley Salad” A side article suggests some new cookbooks dealing with vegetables. Health News & Views – “Diet Watch” by Nina Elder & Andrew Knowlton There’s a short look at ginger and its health benefits. A side article looks at some “Light-Minded Cooking Classes” & Low-Carb Supermarkets. Side articles include a list of spas, soy products and healthy trips to France. There’s a short tip sheet, too, on how to dine out on a diet. Feedback – Q & A with New York Times Film Critic (and Foodie) Elvis Mitchell

Keep a refrigerator thermometer. I visited my mom this last weekend. She had just bought a new refrigerator and was concerned that it kept running all the time. So she kept turning the temperature settings up so it wouldn't run. DOH! I had to explain to her that: 1) Even thought it was running, it was an EnergyStar appliance so it wasn't using as much electricity as her old refrigerator. 2) What she was hearing probably wasn't the condenser but was just an interior fan that circulates the cold air...like it said in the instructions, if she had bothered to read them. The fridge came with a thermometer that had a "safe zone" display and when I looked at it, the interior temp was no way near the safe zone! Your refrigerator's interior temperature should never get higher than 42 degrees (F). Warmer than that and you get your own version of the Culture Club.

I didn't see it on your list and fifi mentioned it: Deep Fried Turkey

I've had experience with pig droppings...not quite the same thing, is it?

Well, you already know about Dawn Power Dissolver. I wonder if the stuff comes in bucket size? And that was your new crock pot, wasn't it?

I got this idea from Mario Batali on "Molto Mario": On his show, Mario would have a pot of water/stock already boiling on a back burner and would add that to whatever he was cooking on the front burner. When I am making something on the stove that needs to come to a boil, I will nuke the water (or stock, etc) in the microwave until it's hot and add that to the pot on the stove. It reaches the boiling point on the stove so much faster using this trick. I can't believe I have only "discovered" this trick now after all these years of cooking.