Toliver

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).

Perhaps "Dr." Alton Brown can. Here (click) is the transcript for his "Good Eats" show on three ways to make a chocolate chip cookie: Thin, Chewy or Puffy. He also explains why the cookies are the way they are, how changing ingredients and ratios changes the type of cookie you get. I have tried the "Chewy" recipe to great success. Click here for the recipe. At the bottom of the recipe are links to the recipes for the other 2 types of cookies. Also note that the type of cookie sheet you use will also impact how your cookies turn out. Dark brown cookie sheets are great for baking crisp cookies and the "silverish/grayish" air-cushion kind of cookie sheets are great for baking chewy or puffy cookies. I say as long as you have an office full of people who will eat anything (or is that my work place?) try your hand at Alton's recipes and take the disasters (if any) in to work.

A well-stocked pantry happens over time. You try a new recipe and buy a new ingredient and after a period of time of trying new recipes, you have a well-stocked pantry. Sarah Moulton from the FoodNetwork did a segment on her new show about recommendations on what to have on hand in your pantry. I am sure the list is incomplete but it's a good start. Here is her list for a well-stocked pantry.

I can't make Milk Gravy. Mine tastes like...nothing. And who wants to eat chicken fried steak without a good milk gravy? Still waiting for this to come up in the eGCI....

Lisa, thank you for taking the time to post this! It sounds delicious. I appreciate it.

What a great blog & pictures! You can hold your head up high after your blog is done. I feel like I should be sipping bourbon or sweet tea and snacking on either some shrimp or a barbecued pork product while perusing these pages. While okra and I have never seen eye to eye, I still look forward to your "Gumbo Manana" (which would make a great old Satchmo song title if ever I heard one).

Not sure if this has been mentioned but two classic lines from "Young Frankenstein": (Paraphrasing) [At the dinner table] Inga: "What's wrong, Doctor? You haven't even touched your food." Doctor Frankenstein excitedly slaps his hands into the food on his dinner plate and says: "There. I've touched my food. Happy?" Then later in the meal: Hearing the Monster growling off camera: "Was that you making those yummy noises?" Of course, there's the classic scene where the blindman (Gene Hackman) tries to serve hot soup to the Monster (Peter Boyle).

Instead of calling it "The Donald", they should call it "The Comb-Over". I just realized I must have a mild form of dyslexia. I coulda swore I was reading "You're Fried" instead of "You're Fired". "You're Fried" sounds more eGulletlicious! Quick, someone tell FG & Jason to trademark it!

Here are some past threads on San Diego restaurants & entertainment: Discussion 1 Discussion 2 Discussion 3 Entertainment: Humphrey's by the Bay has summer concerts. They sell dinner/concert packages. The food is good-to-okay but there's nothing like listening to great jazz outdoors at night right next to the marina. It's quite beautiful. 45 to 60 minutes North of San Diego up Interstate 15 is the town of Temecula. Lots of wineries there. Some limo companies in San Diego sell winery tours to Temecula...they do the driving and you do the wine tasting! Frankly, I can't really recall any large produce markets in San Diego, which is odd. For some low brow entertainment, the county fair starts mid June and usually continues until July 4th or so. It's held at the Del Mar Racetrack & Fairgrounds. It's the 7th largest county fair in the US. Hopefully, you will get more responses to your query.

Hmmm. Coke or Pepsi? It depends on my mood. Normally it's Diet Pepsi. Diet Pepsi tastes like Pepsi. Diet Coke does NOT taste like Coke. It's bilge water! Unfortunately most fast food places serve Coke and Diet Coke which means I'm ordering Iced Tea. Once in awhile I do get a hankering for an ice cold Coke and the drive thru at Mickey D's scratches that itch quite well. On a long drive, I'll take Mountain Dew to keep me wired...uhm, I mean, alert. But if you really get right down to basics, I'd rather have a Nehi (nostalgia raises it's ugly head). Anyone out west notice that 7-Elevens & AM/PM's (competing convenience stores) have both changed their soda dispensers? 7-Eleven now offers flavor shots (lemon, cherry and another flavor that I can't remember) built right into the dispenser (flavor shots used to be in a separate dispenser). Plus now the dipenser fills the cups toot sweet. Zip! and your cup is filled. AM/PM's, on the other hand, now offer up to 16 different kinds of drinks (not just sodas) from their dispensers. Plus, you have your choice of either ice cubes or crushed ice.

Ooh! Ooh! Do you remember how the fried cauliflower was prepared? This sounds intriguing and a natural segue from the wonderful Roasted Cauliflower. Was it breaded? Was there a sauce to go with it? And thank you for posting such a moving post on your Sunday dinners!

Jinmyo, thanks for posting that gorgeous pictorial homage to meatloaf sandwiches! Include me in with the crowd who likes meatloaf sandwiches with mayo and horseradish.

If you will be going to Mission Beach in San Diego, there's a famous restored wooden roller coaster right next to the Boardwalk. The group that restored the coaster also put lights on it so it looks great at night. Here is website for the roller coaster. Just north of the roller coaster (just across the street) is Hamel's Action Sports Center. They rent out sports equipment, from roller blades to bikes to boogey boards. The Boardwalk is very long (and sometimes crowded, depending on the weather). It stretches from just south of Mission Beach all the way to the north past Pacific Beach to the cliffs separating La Jolla from the rest of the hoi polloi. You can skate or bike on the Boardwalk (obey the flow-of-traffic signs). The ocean is close by so depending on the water temp, that could be fun, too. If you have money to spend, there's always Sea World which is east of Mission Beach on Mission Bay. There's also the world famous San Diego Zoo (near Downtown) & in the very far north county is the Wild Animal Park (run by the Zoo). Depending on the time of year, you can also go whale watching. Some of the tour boats are based east of Mission Beach along West Mission Bay Drive. Grey Whales migrate up from Mexico heading north past the San Diego coastline. The whale watching tour boats are prohibited from get right up next to the whales but you're close enough for some good pictures. Technically, it is a crap-shoot, though. The couple times I went, there were always whales to see. Not sure what they do when there aren't any going by. Here is a website listing some Mission Beach Restaurants. I noticed when trying to do a Google search for Mission Beach restaurants that a lot of Pacific Beach restaurants kept popping up as is evident with the list I found. For example, Da Kine's Plate Lunches is actually a Pacific Beach restaurant (a very casual place that serves Hawai'ian food...my sister-in-law likes their Lau Lau which is pork with fish wrapped in taro leaves and slow roasted in the oven...they're closed Monday's). If you can get up to Pacific Beach (take a car because it's a looooong walk from Mission Beach) there are oodles of great restaurants up there. If you want cheap, casual mexican food with no atmosphere, keep an eye out for Roberto's, Alberto's, Roybierto's, Hilbierto's (you get the idea...they're all over San Diego and they all serve about the same level of food quality). Note that most of the burritos do NOT contain beans & rice unless you want it that way. For example, if you order a carne asada burrito you will get carne asada, salsa & guacamole in the tortilla and that's it. It makes for a meaty burrito. Kids seem to like the rolled tacos (taquitos). I grew up eating at Boll Weevils (our family treat) so I agree with Stupid-American's recommendation. Before there was a Big Mac, before there was a Whopper, there was the Boll Weevil burger. Again, not too expensive and very casual. I hope you have a good time!

Wow, 200 pages of dinner!! Is there a longer discussion thread on eGullet? Last night: Rib Eye steak (bone-in) medium rare Oven roasted yellow carrots with a dash of dill, evoo, salt & pepper Roasted garlic mashed potatoes Gordon Biersch Marzen beer

Purchased this last Saturday: Yellow Carrots (which turned out to be sweet and tasty) Sugar Snap Peas One large jar of locally harvested Orange Blossom honey Strawberries A bunch of Baby Bok Choy Two pieces of Linzer Torte, one piece of Carrot Cake and a fresh peach Danish that was to die for, all from the German woman who sells baked & home-canned goods.

You should try posting this on the "Pastry & Baking" board. You may get more responses over there from all the Pastry Chefs on that board.

I have no idea why but I love KFC's mashed potatoes and gravy. It's gotta be a comfort thing from when I was a kid. Maybe they remind me of the mashed potatoes I used to get at Sir George's Smorgesboard . If I was served them in a real sit-down restuarant I'd probably fling them at the waitstaff. But when accompanied by the KFC chicken, I love the stuff. Go figure...

I thought I would bump this discussion back up to ask if anyone has tried Morton's Hot Salt? In its ingredients, it lists "spices" like "Chipotle Chili [sic] Pepper and Red Pepper". It doesn't sound like it would have too much of a kick to it, but it's an interesting idea.

My recipe's a little like Stone's...borderline Sandra Lee-ish, even. I will brush a little Liquid Smoke on the brisket and then put it in one of those Reynolds Foil Oven Bags. I put a packet of onion soup mix on top of it (or you could caramelize your own onions and add beef stock and a ton of salt, instead ). I also add a good slathering of my favorite BBQ sauce on top of the brisket. Add a cup or two of a good red wine, seal the bag, put the bag in a roasting pan and roast it in a slow oven until the next election (meaning a long time). If I could bottle the gravy that comes out of this recipe, I'd be a gazillionaire, it tastes so good. [HOMER] Mmmm...brisket gravy. [/HOMER]

Crunchy? Or the big puffy ones that are like eating orange air?

I'm assuming Shepeard's Bread (hollowed out and used for that spinach dip) is too large for the bread bowls you're talking about.

Ginger Altoids