dumpling

Don't say that! Here's a less high-brow version: There once were two painters from Paris In love with a lady named Maris; "Come lunch with us, lass, And show us your ass, And we'll do what e'er you dare us!" Okay, the 2nd line I'm not happy with--couldn't find another good rhyme for Paris and dare us. Thought for second line - There once were two painters from Paris Whose desires might oft embarass,

Ecce Panis' Simple Foccacia Penne with Sunday Gravy(even though it's Friday) with pork ribs, Italian sweet sausage and homemade meatballs cooked for hours Creamed spinach and french cut green beans with garlic Cauliflower with lemon butter sage sauce Dumpling's easy Vanilla flavored Creme Brulee with Vanilla Bean Ice Cream on the side

Sounds like a beautiful dinner Jinmyo(particularly attacted to the potatoes).

You win!~

"Eduard, just exactly what is Ms. Varmint doing in the water ?"

Here's the recipe from the other thread, Seth. Cranberry Carrot relish I used fresh cranberries with a little water over them to cook them in(before I think I used a little marsala as well). Sprinkle with sugar to taste, let it reduce a little. Toss in chopped baby carrots(so the size of the pieces is round and similar to the cranberries) and cook until carrots are done. Comes out very pretty with vibrant red and orange, each brings out the taste of the other; quick, simple and just the vibrant flavors of the cranberry and carrot.

Recipe please? I have never seen that combo before and it sounds interesting. And while you're at it, post a link to it in this thread. Actually nothing to it. I think I may have made it once before but I just thought it would be interesting. I used fresh cranberries with a little water over them to cook them in(before I think I used a little marsala as well). Sprinkle with sugar to taste, let it reduce a little. Toss in chopped baby carrots(so the size of the pieces is round and similar to the cranberries) and cook until carrots are done. Comes out very pretty with vibrant red and orange, each brings out the taste of the other; quick, simple and just the vibrant flavors of the cranberry and carrot.

I made bagels a few days ago. Did you boil/poach them? Or just give them an egg wash? A little late here, but last Thursday I made a Beef Carbonnade (served Friday). Yesterday I made grouper fillets, poached in beurre monte. While that was cooking, I made a coulis of shallot, carrot, ginger and chicken stock (should have had lobster stock ). Brought that up to a boil with some heavy cream. Threw in some butter (should have had lobster butter ). Finished with a squeeze of lemon. Served over some wilted baby greens. Hey Nero we should have gotten together! I have the lobster stock but I haven't had the time to be able to use it all. I was going to do it today but I had to go out so I didn't cook. And I was feeling kind of punk digestively.

Honey nut oat crusted Pork Chops with apple cider sauce on the side Cranberry carrot relish Potato Latkes Creamed spinach with garlic Pear and cranberry clafoutis with vanilla bean ice cream

I've been there a lot. It is true that the plates are busy but that is in keeping with the psychedelic nature of the place. It is nicely funky and laid back with Joel always trying to explore different things. That description of him writing down all the eGullet info sounds like what I have observed of him. I am fond of their "bread" selection- a mixture of fresh vegetables, vegetable chips and foccacia with a very nice dipping sauce. I also like their veal with merlot sauce.

Been a couple of years but I've eaten at Passage to India and was outrageously good with a taste that lingers long after in a favorable way in my memory.

Lobster Bisque with shrimp(made with leftover lobster shells from the other day's lobster feast) (recipe courtesy alanz) Carrot, celery and shallot ratatouille Spinach and baby bok choy sauteed in garlic, soy and sherry Basa Fillet en papillotte with ginger, soy, lime juice and chives Toasted Almond Rice Pilaf Apple Tarte Tatin with Vanilla Bean ice cream

Besides tommy was not there was he?

This being the Columbus Day weekend, it was the last opportunity for me to visit one of my favorite lobster places. So I did a quick drive around the corner (about two hours and 45 minutes to Noank, Connecticut, from Joisey), to bag a few lobsters. Abbott's is open from May to Columbus Day. It's a lobster joint with picnic tables on the water near Mystic. They have some other seafood, chowder, lobster rolls and things but the only thing I care for are the lobsters. These things are so incredibly sweet. In combination with some truly great drawn butter, they are an orgiastic delight. I was bringing some back to Jersey for dinner, so basically I ate really quickly, bought my other lobsters and steamers to take home and got back on the road for home. I then brought them back to my friends' house for dinner where we steamed them up and served with corn and coleslaw. Lobster spray flying everywhere as we cracked our way through the feast. Josh was completely covered in lobster schmutz. My friends then cooked up the shells for some stock(some of which I got to cart home). This lobster,

Yeah, Topps Burgers, gnawed it right out of the box(See PMS, Cravings thread).... Naah, I admit to actually cooking it a bit. Just meant not fresh ground meat.

Didn't cook for the family, so: Frozen burger with American cheese, tomato on white bread.

Thanks everyone for the ideas. I will probably try the poaching next time.

Thursday Black mushroom and chive bao Cornish Game Hen brined then coated with JJ's Rub. Leftover whipped sweet potatoes, and apple flavored long grain and wild rice. Buttered corn Ecce Panis Simple Foccacia(This company makes great bread!).

Last night, I made a nice duck a l'orange. Only problem was the skin was not crisp. I had taken the cover off in the last hour and turned up the heat, had brined it for about 45 minutes beforehand, buttered the skin. What can I do to get it crispy(Apart from the bicycle pump)?

Wednesday dinner(definitely a fruity dinner) Mixed greens with vinagrette, pears, walnuts and Manchego Beef shumai, shrimp shumai Duck a L'Orange served with Chinese steamed slighty sweet bread to make duck sandwiches Apple and cinnamon flavored Long Grain and Wild Rice Whipped sweet potatoes with cinnamon and nutmeg Apple Raspberry Clafoutis (served in individual dishes topped with whipped cream)

Butternut Squash Soup served in a French pumpkin(more round than tall, perfect soup tureen). I have a picture but unfortunately don't have the ability to put it up now. But it comes out looking great and tasting marvelous. Recipe for the soup was Epicurious I believe. One year I also tried to cook what probably would have been cooked for the First Thanksgiving. Which in addition to turkey, corn and beans would have been seafood such as clams and lobsters. In those times, the lobsters were all over the beaches in Massachusetts and I read a story about a four foot lobster being found in the mid 1800's. Used to be also in the late 1800's it was against the law to serve prisoners in jail lobster more than three times a week because it was considered cruel and unusual punishment. Ah, how times have changed.

Hi, I'm the eGulleteer who started the Gateau a la Broche thread if you recall. I read that you got it. Wasn't it wonderful? I have spent a lot of time around Lourdes and the surrounding environs such as Gavarnie. I don't have your book, but I was wondering what you favorite food(s) of that region are. I also enjoy the country style there and the heartiness of the ingedients. The tarts of the area, the bread and the cheeses. Thanks, Paula for answering our questions.

Concur - Mashed taters with lots of butter, cheeseburgers, Cary Grant and yes I become a major horndog right before. On the other hand, I'm probably just a horndog all the time.

Dark chocolate Oreos Coca Cola fried things all manner of carby things as tryska noted. Of course if one has bad PMS the restriction of straight sugar carby things is generally best. However, my thesis is that dark chocolate(in limited quantities of course no more than two pounds at any given time) is helpful particularly at that time because of the greater need for seratonin, which is also present in meat. That's why your body is craving it.

Do you also feel lighter like maybe you have less water weight and you can move better on that day than the prior days?