Maison Rustique

Cool--thanks!

I forgot to say before: I always figure that if it takes long enough, they will eat it regardless of how it turns out. edited to clarify

I am slow as molasses! Even when people are hanging over me drooling! Can't help it--that's just me in the kitchen.

Thank you, Sara! It's been nice to get to know you through your posts. I hope we'll see more of you here.

Thanks! And your comment about liquids--when is it or isn't it acceptable to subsitute one liquid for another., i.e., broth for stock, non/low-fat milk for regular. And there are so many new products out there--there is even non-fat half and half. Have you found a way to incorporate these into recipes without sacrificing texture and taste? Sorry if I'm asking too many questions.

So, do you really measure all the spices and seasonings in a recipe--even the first time? I'm a complete novice/home cook who has never had a lesson in her life, but I never measure unless I'm baking. I usually eye-ball it. Does that make me a bad person? And thanks for being here--this is just a wonderful learning experience.

This is exactly why I love to buy old "community/church/what-have-you" cookbooks. They give such insight into the variances of "cuisine/home-cooking" in all the areas of our country. I seldom cook from these books, but seek them out because they provide such a wonderful look into the various parts of our country. I wonder if these kinds of cookbooks exist in other countries. Surely they must--and I'd love to get my hands on some of them!

I haven't been there for many years, but Wally's Pastry Shop on North Oak Trafficway (north of the river), used to be a favorite! I'm hoping someone has been there more recently and can give a report.

LOL! I'm with Maggie--potatoes: mashed or twice-baked. You don't "have" to eat the peel if you can't.

Had some 0% this afternoon with a bit of cinnamon, ginger and honey.

Well, don't forget that it's "mush" in the mid-west. We loved mush fried nice and crispy when growing up in KCMO.

Oh my, yes. Click for Khmer preserved limes, or here for limes from Guyana, or.... ← Ooh-la-la-la-la!!!! Can't wait to try this, and love the links! Where can I find wirri-wirri peppers or a reasonable facsimile in So. California? Sorry--I know I'm showing my ignorance, but that's why I read here.

Can you make preserved limes, like with lemons?

Yes, it's delicious for breakfast with granola, muesli, etc.

Don't know about typical of all NMs... I worked across the street from Fashion Island for several years and ate lunch many times at Nieman Marcus--mostly just us "ladies" as it was dainty fare. The restaurant name was different then, but they still had the popovers, strawberry butter and broth. That's been at least 18 years ago, if not more. Aaaack! I can't possibly be getting that old. Edited to add: Oh--about the credit cards--you're supposed to have a NM card!! I did and suppose still do somewhere--just not sure where I've got the stash of cards that I never use anymore.

I am just insanely jealous!! As an antiquer and foodiphile, I would kill to have this. Unfortunately ion Southern California, it is not even remotely possible. In our current house, we've never used the fireplace--we'd be too hot even with the doors open. I grew up in the mid-west and lived in Boston and though I don't miss the cold, ice and snow, I do miss the opportunities that those conditions afford.

I'm still in KC and while I haven't been dining out much, I've not come across a tuna melt on any menu yet. Hunh! Somehow I remember eating them lots when I lived here. Enough posting on dial-up. Cable has spoiled me!

I downloaded it on both computers and have had no problems, viruses, spyware, etc. I also have both hardware and software firewalls, Norton, Ad-aware, Pest Patrol, etc. I'm probably over-protected, but I'd rather be safe than sorry.

For those who don't already have a subscription, you can get a free digital subscription. You have to download the Zinio software to read it, but it's just like the printed version--including all the ads.

MHarney, I'll gladly check it out! My mom works on 5th Street on Fridays, so when I take her to work, I'll swing by there. I'm rather doubtful, though. Downtown KC has changed so much--many old buildings torn down or converted to lofts. And they're going to build a whole new sports complex around that area somewhere--not sure where. I haven't been back there in nearly 2 years, so will probably be amazed in what has changed just in that time!! Back at Katie!

But what about a patty melt? I've never seen one that wasn't 2 sided. Edited to wave Hello to Sandy! ← Not to be argumentative... A "Patty Melt" by any other name is a freakin' cheeseburger!! Isn't Patty Melt just a silly Cheeseburger alternative name? Is there something different about a Patty Melt that makes it not a cheeseburger?? I'm deeply confused now... ← I don't want to be argumentative either (and I'm mainly doing this in the spirit of, well... spirited discussion). But no, a patty melt isn't just a cheeseburger any more than a tuna melt is just a tuna sandwich. A patty melt has grilled onions on it and is NOT served on a bun, but on rye bread and then grilled. At least that's the way I've always had them. Uh-oh! Could this mean we're gonna need a patty melt thread?!?!?

Patty melt, at least those I've seen in Minnesota, Nebraska and Iowa have always been two-sided. They are completely different. ← My comment was in direct response to whomever it was that said that a melt had to be open-faced, whether or not it was tuna. Edited for typo

But what about a patty melt? I've never seen one that wasn't 2 sided. Edited to wave Hello to Sandy!

I'd never heard of the book, but it sounds tailor-made for the two of us.

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