Toliver

Sunshine used to make Lemon Coolers. They were powdered sugar-dusted lemon cookies that were delightfully "cool" tasting in the heat of summer. Now I can't find them anymore. Damn those elves to Hell.

That's what my mom uses, too! Her "sauce" is Miracle Whip, a dab of yellow mustard and a tiny splash of cider vinegar. She uses the same "sauce" for her deviled eggs, which are wonderful. A couple years ago, a coworker took me to lunch at a local restaurant and told me that he always went to this particular place because they had an incredible potato salad. I took one taste and had to laugh because it tasted exactly like my mom's potato salad, right down to the celery seed! Edited to add that my mom also used celery seed in her slaw. It adds that little "extra something".

Trader Joe's sells Carr's Lemon Ginger Cremes (cookies) that I find extremely addictive and refreshing. Plus they have the tiniest of "bites" to them (from the ginger?) which I enjoy. You can see a picture of them here.

Thank you for sharing. Your childhood sounds wonderful and I applaud your effort to keep the traditions alive...especially your grandmother's recipes! That is a treasure beyond measure. Feel free to post some of your favorites here on eGullet.

Mallo Cups Edited to add: Sorry for the double post.

You never know what you will find with a Google search. The wording is always tricky. I kept getting a cookie recipe when looking for "crunchies". But put an "English candy" before the "crunchies" and you will get what you're looking for. Ta-Da! Apparently, different companies make their own "crunchies". Cadbury makes "Crunchies" which are for sale here. And a bag of Irish mini "Crunchies" can be ordered here. Not sure which "crunchies" were the ones you tasted... And I got yer Zero's right here: Zero's on groovycandies.com Yer welcome! Edited to add: Anyone looking for candy from their youth can try this place first.

My mom made a batch of her "Texas Brownies" for our Labor Day (U.S.) family dinner and they were as delicious as always. The icing is great (stick around when they're being made and you can lick the still-warm icing remains from the bowl...yowza!). Nothing hits the spot or goes better with some french vanilla ice cream on a warm August weekend than a good batch of "Texas Brownies". Yummers.

Thanks to this website, I've been on a cookware binge. Most of what I've been buying (Calphalon) I have to buy NOW to get the bargain price. I've also bought some duplicates to give to my brother (who also likes to cook) for his birthday and for Christmas. This is really the first time I've ever shopped this far ahead. I use my Wish List on Amazon as kind of a "bookmark" to remind me about cookbooks and kitchen-related items that I've seen discussed here in the forums. Someday I will either get them, one at a time, or delete them depending upon my whim (and bank account).

Screw the shame...what matters is the meat! 'Tis the butt in the end that justifies the means....

hey Toliver, that grilled chicken is usually called huli-huli chicken, meaning flip-flip or turn-turn. It's also come to be associated with a soy-ginger-garlic marinade that is less sweet than teriyaki. Thanks for putting a name to what was very good chicken. My subsequent web searches have led to some very bizarre recipes for Huli-Huli chicken. Do you have a recipe for the marinade?

I've never been a big fan of bondage...in the kitchen.

Definitely Summer for me. I treasure the Summertime when the days are long and full of fresh tomatoes, champagne peaches and so many possibilities.

I've only been to Hawai'i once (back before they got the new apostrophe). I was amazed at what they use for their road-side fund raisers: barbecue chicken! We were headed to the south side of Oahu and there along side the road was a man overseeing about 6 half-barrel barbecues, all topped with grill sheets (looked almost like fence material). He was cooking half chickens and selling them to whoever pulled over. He was rasing money for a local scout troop. And was it was ever tasty! We had never seen such a fund raiser here on the mainland. It was quite unique. I was there with a family friend and we did all the tourist things which meant eating at a lot of buffets (low end restaurants). I didn't mind so much because I love pineapple and fish (usually ahi), which, of course, was featured at pratically every buffet. One night we ordered some chinese food to go from a place in a strip mall and my friend ordered chinese-style barbecue chicken. They asked her if she wanted it cut up. Thinking they meant "cut up pieces of chicken" she said OK. When we got back to our room, we discovered that they cut up the chicken all right, but instead of the usual leg, thigh, breast, etc, they had just whacked the entire chicken into little pieces with a cleaver. We still laugh over that.

Two words for ya: Call Screening. And welcome canoodle!

And the Food Gods smiled at this and all was right in the world. Edited to add: Say that 10 times fast.

I was bowled over by Alton Brown's simple yet delicious "Serious" Vanilla Ice Cream. You can strain the mixture before freezing to remove any peach bits left over from the preserves. This tasted better right after it was made than it did after ripening in the freezer.

Thanks for the recipe! A couple of questions, though: 1) What the heck are "Magi-Cake strips" and what store can I find them in? Would a water bath be a good substitution? 2) You mentioned pouring the batter into the pan but made no mention if the pan is greased & floured. If the pan isn't, do the brownies stick or do they come out easily?

I am curious to hear what jinmyo will suggest... Also, because it's a leaner meat, I wonder if the cut will dry out during normal prime rib roasting? I guess you could always blanket it in bacon to provide moisture... Mmmm...bacon. Personally, I'd 86 the marinade and use the spices as a rub.

Green tomato ceviche? I would think the tomatoes would be tart enough without the lime solution. Can't think of what other purpose it would serve.

I believe that precognitive effect is called an "espGullet moment".

I have a dear friend who is a spill magnet. Whenever we dine out, she now uses the tuck-the-napkin-into-the-neckline method to stay clean....and the finer the restaurant, the better since the napkins tend to be larger at the more upscale places. It's like dining with Jethro....but you gotta love her anyway.

I have a good friend who is an extraordinary baker. She will make her "normal" brownie recipe and pour half of it into the pan. She then places a layer of York Peppermint Patties flat on top of the batter and pours the remaining batter over the mint layer. She bakes them the usual amount of time. The patties don't completely melt and offer a great mint flavor with the chocolate of the brownies. I've had these warm out of the oven and they are wonderful. She will also do the same with the mini Reese's Peanut butter cups. Yowza!

Yes, I seem to recall seeing Lidia Bastianich on her PBS show do something similar. I was astounded by seeing three different kinds of meat in one dish. Having grown up on (a single) meat, potatoes, veggies and a salad, it was an amazing idea to wrap my brain around. I am anxious to try it. Thanks again! Edit: To bring the thread back on topic, we have a local organic farmer who offers monthly boxes of his local produce for a fee. Unfortunately, he doesn't deliver. You have to go out to the drop-off location to pick up your allotment. I haven't tried this service yet as I don't have a consistent enough schedule to be able to commit to such a pick-up.

Wow! That's a keen observation. I, too, have been making red sauce for years trying to find that certain "something". What I've come up with is good but I think you're absolutely right...it's the meat that will add that extra layer of flavor to make it "great". Thanks!

i always was kinda annoyed by martin yan. and if this rumor is true....then he goes onto the top of my list also beating out even surviour-rocco Martin Yan not only speaks perfect english, he also speaks french with great prowess. Never seen his show though. Then he's at the top of my "NAY" list. "Broken English", my Uncle Pepin! Guess I will have to wait until the eGCI store is open so I can buy some eGullet stationery and fire off a terse yet strongly worded and thoroughly disdainful letter to him. Which one of you has the board's thesaurus?