Toliver

So that's the Colonel's secret.

I echo Hathor's thanks! I appreciate you taking the time to post the information. You did Carolyn proud.

Thanks for the explanation. It makes perfect sense. Which leads to another question I had that you sort of answered already in part: If a soil disease does hit a vineyard, is it goodbye vinyard? Or is there a way to "clean" or treat the soil so more vines can be planted? If a vine gets a disease you said it gets pulled. But do you run the risk of the new vines you plant getting the same disease? And how often are your vineyards left fallow (is that the right word?) or does that not come into play for vineyards?

You mean other than the garlic powder and onion powder in the recipe?

Can you explain what "budded over" means? Are the actual vines removed and new ones put in? Or is a grafting thing? An excellent and informative blog with fabulous pictures! I am looking forward to the rest of the year. Thank you for taking the time to do this.

The Food: La Choy's canned Chop Suey. For every meal. With a side of cold Lima Beans in some sort of milk broth. The Chef: Doesn't matter. Not even St. Jacque could rescue the meal. The wait staff is pushing around dim sum carts. You ask the waiter pushing their cart nearest to you what it is they have and you can't understand what they're saying because of their heavy accent. So you go ahead and take what they have only to find it's La Choy's canned Chop Suey. The music is provided by a live choir consisting of everyone who didn't make the cut to get on "American Idol", along with a couple of the contestants that did.

Lorelai Gilmore has a jones for Mallomars: "Gilmore Girls" transcript, episode "Happy Birthday, Baby" (on a PC use "Control F" to find "mallomar"...halfway down the page) On a separate note, another recipe: Recipe for Mallomar Brownies (The page is kind of "iffy"...it's there sometimes and sometimes not) And, when Googling, I saw mention of Mallomar Ice Cream but couldn't find a recipe. I shall consider that recipe mythic and unattainable until someone else finds it. But I could have been mistaken because I did find "mallomar" made a (Letterman?) Top Ten List for "Worst Ben & Jerry's Ice Cream Names: Mallomar Khadafy". Edited to add: Uhm, yes, I do have work I could be doing. Why do you ask?

How bad is your "jones" for Mallomars? Hmmm? Worth paying a ridiculous amount for 3 boxes of Mallomars in an online auction? edited to add that you can find them for sale online...some at a ridiculous price and some at a more reasonable price. Here's another essay from a Mallomar lover: Click

Actually, what's been said is correct. True Mallomars are seasonal due to the warm weather. They apparently don't ship well in the heat of summer. Here's an essay from someone else explaining the love of Mallomars: Click Edited to add I found two Mallomar recipes on the web site for Kraft (who bought out Nabisco): Mallomar Sticky Buns (no I ain't making this up) Mallomar Cheesecake (1 reviewer gave it 5 stars) Edited again to add the bit about Kraft now owns Nabisco

Bird pee, bug spit, exhaust from that helicopter that was flying kind of low, the pesticide that your next door neighbor was spraying a little too enthusiasticly on his plants so the excess drifted across the fence and onto your lemons...you know, stuff like that.

I second that notion! I believe I have even picked up the slightest southern accent after reading your wonderful musings. Thank you for taking the time to share your life with us. But, please don't think because your week is up that we want you to stop. Brooks, when you get the itch please feel free to let us know what's happening with you, your family and town by posting it here. Did ya cook something good? Post it here (with pics please). Take a tour of Avery Island? Post it here. Go shrimpin'? Please, post it here. I'm with Jinmyo, pin this blog!

Sweet Cherries were in. It's early for cherries, isn't it? Bought this last Saturday: yellow carrots Huge honkin' head of cauliflower ($1.75 each which worked out to be around .60 a pound) just picked parsley locally harvested orange blossom honey daikon radishes cabbage Two pieces of Linzer Tort, a slice of Apple cake with slivered almonds on top and a bag of apple raisin scones from the German woman who sells baked and canned goods.

I've got two timers in my kitchen, one from Pampered Chef that counts up & down and has all the buttons on it you could ever want. But the other one, Barclay Geneve (I believe) has just four measley buttons, Start, Stop/Reset, Hour & Minutes. It can't count up, only down. I have no idea where I got it. What I love about it is that 10 minutes before it's ready to go off, it gives a little beep. Then at 5 minutes left it gives another little beep. So instead of a "BEEP I'M DONE, GOSH DARN IT" it's a more genteel, "Excuse me, but in 10 minutes your food will be done" and "Five minutes to go, doesn't it smell wonderful?" I've got to get a life!

Brooks, Snack on something. I want to read more of your blog!

Alas, Monica, I know no one there. I wish I did only so I could recommend you to them. I have been a subscriber to the magazine since practically Day One and I am an avowed chile head. I just figured you'd be a natural to write for the magazine (published cookbook author that you are), especially on a topic like the spicy side of Indian cuisine, a subject that, as I noted, I really haven't seen covered well in their past issues. In fact, I could see it as a nice series starting with a primer introducing the various spices and "heat" particular to Indian food including some recipes for spice blends as well as basic "hot" dishes. Then there could be a look at regional Indian "heat" or a look at holiday/traditional dishes. Come to think of it, not all the recipes they publish are for "hot" dishes. The spiciness of their published recipes vary from very mild to very hot. That would open up quite a spectrum of possibilities. Hey, just flesh some of these posts out and you'd have a nice proposal letter! Good luck to you, Monica!

Monica, Congratulations on creating and following your new path in Life. I wish you much success. If you're looking for more outlets for your writing, I can suggest Chile Pepper Magazine. It publishes 6 times a year and is dedicated to hot & spicy cuisine. I can't really recall if they've ever really delved into the spicy side of Indian cuisine or have even done an "Indian" issue (sometimes they do "theme" issues, like Caribbean or Barbecue). I think a primer on hot & spicy side Indian cuisine and ingredients would be right up their alley, so to speak. I am sure they would welcome your expertise. Just a thought...

There is a grand thread on eGullet on the "The Great Pastrami/Smoked Meat Experiment, Getting to the bottom of things". Pastrami starts out as corned beef. Melkor posted a corned beef recipe in the discussion. Who knows...maybe your dad will want to try his hand at pastrami, too.

How do you like them? Maybe someone here can help you out (you can start a new thread - indeed this thread can be the source of a lot of new threads!). Robyn Maybe they can tack on a fifth eGCI "Egg" series since "scambled" wasn't covered in any of the Egg classes.

I see. Sort of like a cookalong? "Here are tonight's ingredients...report back on what you concoct." There was a cookalong thread here somewhere already. Unfortunately it wasn't titled "This is the Cookalong thread" so I can't find it. Sorry but it's close to dinnertime and my hunger must have seeped into my writing. Yep. Spidey's theme song is on there. Better yet, it has theme to "Super Chicken" on it, too. Whoo-hoo! Life is good.

This sounds like the eGullet Backyard Iron Chef idea that Chris is trying to get off the ground. It would be very entertaining! Yes, and the love of his life, Sweet Polly Purebread (?). I have a CD of cartoon theme songs and "Underdog" is on there and it rocks. Another very cool jazzy theme song was from "Jonny Quest".

Brooks, Thanks for posting the link to the museum. It's quite interesting. I especially enjoyed the Paint By Numbers Art Exhibit. I think I even have a couple of those paintings in my house somewhere.

I think a partnership with Armour is next...bacon flavored coffee!

Bon Appetit Digest – May 2004 – “A Taste of Scotland” Haggis, anyone? Contributing in this issue: Bill Bryson, Joanna Blythman, Mark Thomas, Fiona Buchanan, Wyatt Counts, Sue Lawrence, Malachy Duffy and Gareth Morgans There’s a nicely drawn pullout map of Scotland (by map illustrator Mike Reagan) with a huge list of Scottish hotels, restaurants, shops & distilleries. Starters – by Hugh Garvey Scottish Smoke – Scotland is famous for smoked salmon, but the ingenious Scots have cured more than that. There’s a great photo of Scottish smoked goods from duck to lamb to cheddar. Mail order sources: The Scottish Grocer - www.thescottishgrocer.com The Taste of Moray - www.scottishgourmetfoods.com The Scottish Smoked Salmon Co. - www.salmonlady.com At Table with Nick Nairn – a short Q & A with one of Scotland’s most celebrated chefs. The Other Scottish Spirit – Would you believe gin? Tee Time versus Tea time – A quick look at various Scottish golf courses & nearby eateries Say What? – A quick quiz on items you’ll find on a Scottish menu. Cock-a-leekie anyone? Cheese Choices – A brief look at some Scottish cheese shops Sources: I.J. Mellis - 011-44-131-661-9955 www.murrayscheese.com www.artisanalcheese.com Oat Cuisine – A brief blurb on the Scottish Soul Food, oatmeal. Whiskey Business – A short recommendation for visiting three Scottish distilleries. R.S.V.P. – Restaurant Recipes from Scotland Cover Recipe: “Seared Salmon with Honeyed Eggplant and Hollandaise Sauce”, “Hollandaise Sauce” (The Airds Hotel & Restaurant, Port Appin) “Pea Soup with Truffle Oil and Parmesan Crisps”, “Parmesan Crisps” (Lock 16 and the Westward, Crinan Hotel, Crinan) “Mussels in Cider” (The Creel, St. Margaret’s Hope, South Ronaldsay) “Smoked Salmon Rolls with Cucumbers and Lemon Dressing” (Knockinaam Lodge, Portpatrick) “Chicken Dunsyre” (Dubh Prais, Edinburgh) “Dark Chocolate Tart” (Monachyle Mhor, Balquhidder) “Brie and Apple Panini” (Jute Café Bar, Dundee Contemporary Arts, Dundee) “Traveling with Taste” – by Tanya Wenman Steel Edinburgh is experiencing a culinary renaissance thanks to some new chefs. It’s a look at some of the shops and restaurants revitalizing the city. Personal Taste – “Scotland’s Artisan Revolution” by Joanna Blythman From great farmhouse cheeses to sweet berries to succulent Highland lamb, Scottish farmers and craftsmen are changing ingredients from the ordinary to the extraordinary. Recipes: “Jam Buns”, “Watercress and Smoked Fish Salad with Rye Croutons”, “Leek and Tattie Soup”, “Oven-Braised Lamb Shanks and White Beans”, “Loch Arthur Cheese and Tomato Tart” Bon Vivant – “What’s new. What’s hot. What’s good.” By Nancy Micklin and Gina Provenzano A look at Scottish design, from vases to baskets to artisinal silver. Traveling with Taste – “Scotland’s Secret Getaway” by Raphael Kadushin Where do the locals go for vacation? To the Borders, just north of England and just south of Edinburgh. People and Places – “Offal Peculair” by Alan Richman The editor-at-large comes to term with Scotland’s national dish, haggis. Favorites – “Scotland to a Tea” by Claire MacDonald A noted cookbook author and innkeeper shares her recipes for a lavish afternoon celebration. Recipes: “Pistachio, Lemon and Vanilla Shortbread”, “Classic Scones”, “Cheddar Cheese Scones”, “Rich and Sticky Gingerbread with Marmalade”, “Apple Pancakes with Cinnamon Butter”, “Dark Chocolate Oatmeal Cookies” Special Edition: Scotland “The Hotel Reporter” by Tanya Wenman Steel There’s a room in Scotland to fulfill every fantasy. Tanya looks at everything from sleek city hotels to countryside castles to cozy B&B’s. Wine & Spirits – The normal wine list recommendations was replaced this month by a long list of different Scottish Whiskies. “Sensational Single Malts” by Charles MacLean A look at the historic drink that defines the land from which it comes. Whiskeys differ depending on where they’re made. Highland Malts, Island Malts, and Lowland Malts, Charles offers some suggestions. Going Out – “A Wee Bite” by Peter Irvine Gastropubs are not your Da’s pub. They are new eateries where food, not drink, is the focus. Peter also takes a look at some other eateries: Ethnic Restaurants, Ice Cream shops, Food to Go, Fish & Chips, Cafes, Scotch Bakers and Tearooms. Entertaining with Style – “An Afternoon by the Sea” by Mara Papatheodorou Recipes: “Smoked Salmon on Oatcakes”, “Salad with Goat Cheese and Drambuie-Poached Pears”, “Roasted Rack of Venison with Garlic and Herbs”, “Prawns in Brandy Cream Sauce”, “Thyme Roasted Vegetables”, “Individual Scottish Berry Trifles” “The Country Life” – by Mara Papatheodourou Recipes: “Sea Bream with Artichokes and Caper Dressing”, “Game Hen Breasts with Juniper Cabbage and Cider Sauce”, ‘Rib-Eye Roast with Mushrooms and Short Rib Confit”, “Open Ravioli Verde with Crabmeat”, “Rhubarb Panna Cotta with Poppy Seed Cakes”, “Seared Scallops on Potato Galettes with Pea Puree” “A Walk Through the Highlands” – by Bill Bryson Bill hikes through the North County and stops at can’t-miss inns and restaurants along the way. Recipes: “Orange and Coriander Duck Breasts with Parsnip Cakes and Madeira”, “Banana and Plum Crumbles” “Fairlie Famous” by Gillian Glover Chef Andrew Fairlie is shooting for the Michelin Stars and is leading the culinary revolution of Scottish cuisine. Recipe: “Rack of Lamb with Mashed Celeriac and Onion Confit” “An Elegant Dinner in the City” by Malachy Duffy, produced by Randi Danforth Recipes: “Roasted MonkFish with Tomato, Mushroom and Cream Sauce”, “Rosemary-Garlic Leg of Lamb”, “Potatoes With Fresh Mint”, “Sauteed Peas with Shallots and Chives”, “Bibb Lettuce, Watercress and Radish Salad”, “Strawberries in Red Wine Syrup with Crème Fraiche” “Island Escapes, Scotland-Style” by Rand Richards Cooper Recipes: “Skye on a Plate (Green Salad with Shrimp, Herbs and Flowers)”, “Smoked-Haddock Chowder” “The Sweet Side” – by Sue Lawrence Here are some Scottish desserts to dress up any party. Recipes: “”Ecclefechan Tart” (sometimes called “Border Tart”), “Chocolate Cranachan”, “Rhubarb and White Chocolate Lattice Tart”, “Lemon Syrup Cake with Berries and Lemon-Curd Cream”, “Dundee Cake with Hot Marmalade Sauce”, “Oatmeal Praline Ice Cream with Warm Berry Sauce” “My Year in Glasgow” – by Jennifer Moses Discover the land of fried Mars Bars. Recipe: “Fish and Potato Fritters” Readers’ Timesaving Recipes – “Too Busy to Cook?” by Lindsay McDougal (Corona, CA) Recipes: “Scotch Eggs with Fresh Herbs”, “Steak, Potato and Leek Pies”, Recipes from Meriel MacDonald (London, England): “Spicy Red Fish Stew”, “Baked Chocolate Puddings with Vanilla Whipped Cream” Recipes from George Kelso (Edinburgh, Scotland): “Warm Scallops with Prosciutto Chips”, “Black Pepper Sabayon on Asparagus Spears” Feedback – Back page Q & A with Dougray Scott, Scottish Actor

Brooks, That gumbo recipe and all its pictures should be bronzed! I can only hope it can get cut and lifted into an eGCI class for posterity. It is truly a thing of beauty and an art unto itself. And that pot is wonderful! Those nice angled sides remind me of those flat bottomed woks all the stores are hawking. Everything old is new again, isn't it?

Perhaps in really large window boxes. Here's a picture of some horseradish. Here's a picture of the plant itself. So it looks like you'd need a deep and large window box in order to grow horseradish. I'd suggest buying seeds and finding a farmer in the market who will grow it for you (with the caveat to the farmer that it spreads like wildfire).