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This is also posted on The Heartland but I thought I might reach a "transplant" here who might not check that forum. I am overwhelmed with eggplant and wanting to make the favorite salad topping of my misspent youth. Angelo's (Wichita) pickled eggplant recipe has appeared in the newspaper but I can't find it in their archives. If you have it, I would really appreciate! Thanks in advance.

Pan-Fried Prawns with Superior Soy Sauce (豉油王煎虾) I bought some large spot prawns from the market. Tonight, I wanted to make a pan-fried prawns with "King of soy sauce" (Superior Soy Sauce) - which is a light soy sauce. My favoriate brand is Pearl River Bridge. This dish is offered in some Hong Kong style seafood restaurants. Picture of the spot prawns. The ingredients are very simple. All you need is some light soy sauce and garlic, and a little bit of Xiao Shing cooking wine. You need to be careful with these spot prawns. They have a sharp, jagged "horn" at the front of the head. It can poke through your skin when you try to handle it during cooking. Very painful. Better use a pair of scissors to trim off the "horn" and the fillers, and some of the legs before cooking. Use a pan/wok, add a fair amount of cooking oil in medium heat, add the prawns and cook them first. It's done when the prawn color has turned from grey to bright red. Remove prawns from the pan and drain the excess oil and moisture from the prawns. Mince about 4 to 5 cloves of garlic. On the same pan (no need to wash), now set the flame to high, add cooking oil, wait until it is almost fuming, add the minced garlic. Cook for 20 seconds. Stir. Re-add the prawns. Cooking until the prawns have coated the cooking oil and got hot, about 2 to 3 minutes over high heat. Dash in the light soy sauce. About 3 tblsp - adjust to your taste. Stir. As a finishing touch (an important one), dash in about 1 tblsp of Xian Shing cooking wine. Stir for about 30 seconds until the wine and soy sauce dry up. The finished dish.

Is ketchup a commonly used condiment in the Indian kitchen? Yesterday I attended a wonderful Indian festival here in Tokyo and on my first trip around the food booths, I picked up samosas, pakoras and shish kebabs. These were ordered from 3 different booths and they were all served with a side of ketchup, for the shish kebeb it was actually squirted down the whole length of the kebab. A later purchases of more pakoras at yet another booth was not served with it though. Are these foods normally served with ketchup? I have never been served them this way in a restaurant.

The fruit has been excellent this year and I find my shelves overflowing with jams and preserves. I have enough for the gifts that I usually give, so I'm trying to come up with other ways to use up my supply. I've got mango/lime, pineapple/ginger, cherry, mayhaw, pear/ginger, and peach. I don't use added pectin, so everything is of fairly soft consistency. So far I've come up with the following ideas: 1. Fill a cake or sandwich cookies 2. Mix into a plain ice cream base (will this work?) 3. Eat biscuits and jam for breakfast every morning for the rest of my life (not a bad notion) Any suggestions would be appreciated. It's only July and I have always had a strange compulsion to put food in jars all summer long. Please help! Thanks, Linda

Can anyone point me to a recipe for the above? I believe coconut milk, lime and chillies are involved.....? A search of recipe gullet and google yielded nothing Would be very grateful for any assistance

Has anyone been here and could you give me some feedback on the place? Thanks.

I havent seen a Topic for dinners at the Beard House.. I was excited to see the Chefs from Moto will be there on the 9th.. I will post my dinners here as I hope others do.. http://www.jamesbeard.org/events/2005/08/004.shtml

Opening towards the tail end of August... just north/adjacent to the Wine Bar on Church. A-la-carte seasonal menu... and... wait for it... RESERVATIONS. Also... a lounge area for libations while one waits for a table in the Wine Bar. Shhhhhhhh... this is on the "QT"

I'm sitting here eating some Jelly Belly beans, realizing how much I love them. Our grocery store recently put in one of those bulk serve yourself contraptions with about a dozen different flavors. For me they are a guilty pleasure with all of their sugar, flavorings and colorings. I don't care, I can eat buttered popcorn and toasted marshmallow till the cows come home... Anyone else love these thing? Hate them? Wonder how they get the flavors so dead on (for most things)? Are there any other beans that even come close??

Hi All, Having been incredible lucky and spent the last six months working in Jamaica, I find I am now in sever Jerk Chicken withdrawal. For anyone who likes hot and/or BBQ style food I urge you to get the first possible flight to Kingston and simply drive along the road until you see the smoke billowing from the first 'pan' you find. You will not be disappointed with the hot, succulent chicken that you'll get served. Coming from the UK where the tendency is to fast grill when BBQ'ing, I was amazed at how tender and juicy a chicken can remain even after (or because it's has?) been cooking for several hours. So, I'm in the process of building prototype one of my Jamaican pan. I have the oil drum cut in half and the red/yellow/green paint ready. Now I'm stuck. I'm not 100% sure what the best design should be. Having read lots since I've been back I'm realising that it's all about indirect heat and smoke. I've seen all the fancy designs for smokers where the firebox sits to one side, and so one - but I'm keen to try and be as authentic as possible, and those guys did not seem to have all the fancy stuff. Thus, if I just put charcoal at the bottom and chicken on top, even with the lid down I'm just gonna grill. Anyone have any other ideas? Fire to one side? Chimneys to draw smoke? Raise the fire? Cover the fire? I've had a good look around the www and to my amazement I can't find anything. You are my last hope. Cheers Steve

Aloha all, It's watermelon season here in Hawaii and whilst enjoying a deliciously refreshing one this morning I thought about making watermelon pickles. My grandmother used to make wonderful ones and I would assist her but I remember nothing about how she made her pickling syrup, etc. If anyone has a good recipe or method, please do share. There is nothing in the Recipe section. Thanks so much!

I have a jar of Fauchon Fleur de Sel Milk Jam. Any suggestions on how I could use it in a cake or dessert?

after having a $19 sidecar there last night (and realizing that I was the youngest non-staff male by at least 20 years -- albeit there were plenty of women younger than me) and perusing the late night menu ($16 pommes frites and $75 scrambled eggs with caviar -- as well as a caviar preparation from the "Alain Ducasse private stock")...I wondered, has anyone actually eaten here and if so, is it worth checking out for dinner?

I've never been able to figure out why foodies tend to despise ketchup. Like just about any condiment, it has its applications. If you don't like it, there are a million other condiments out there. The same goes for Worcestershire sauce and barbecue sauce, deli mustard and honey mustard, pickle relish and mango chutney, and jarred salsa. Why ask why? Just enjoy it for what it is. Maybe I'm weird for liking ketchup. I also will eat pickle relish straight out of a jar. Ditto for hoisin sauce. Soba PS. In the omuraisu thread in the Japan forum, Hiroyuki asks pretty much the same question, ao I thought I'd ask all y'all.

Basic Condiments By Andie Paysinger and Mary Baker Wecome to the eGCI class on the "little sauces" that enhance the foods we love. The sauces we will prepare will not require any exotic or unusual ingredients or special equipment. The directions given will include additional instructions if the appliances used are not available. We've used different methods for the different recipes, but you can use whatever method you prefer. We will be using whisks, spoons, measuring spoons and cups, a heat source, a food processor or an immersion blender (or mortar and pestle if these are not available), a stand blender or similar appliance. Session I: Mayonnaise Note: If you are concerned about the possibility of salmonella in raw eggs, use pasteurized eggs. Basic Homemade Mayonnaise (Andie Paysinger) Makes 1 1/4 cups Ingredients 1 large egg yolk, chilled 1 cup chilled oil 1/4 teaspoon mustard powder Lemon juice, approximately 1 tablespoon or a little more 1/4 teaspoon ground white pepper (freshly ground if possible) Kosher salt to taste. Begin with a chilled 1-1/2 quart bowl and place it on a damp towel or a piece of rubber foam shelf liner so that it remains stable. Using a whisk, electric beater or immersion blender, whip the egg yolk until it is creamy. Slowly add half the chilled oil in a thin steam and continue beating until the mixture begins to thicken. Add the remaining ingredients, using 1 tablespoon of the lemon juice. Continue whisking or beating still adding the oil gradually until the mixture is thick and creamy. Add salt to taste and if needed, add a bit more lemon juice and beat until it is completely incorporated. Cover and immediately place in refrigerator. This should be used within a few days. Variations Once you learn the basic recipe, you can make numerous variations, including fresh and dried herbs and spices, a paste of green peppercorns, or hot pepper paste. Avoid anything that is too liquid as it will make the mayonnaise too runny. Aioli: The classic garlic mayonnaise (Andie Paysinger) This can be made entirely in a small food processor or a blender. However, the traditional way is to make it in a mortar and pestle; there are many people who contend that it tastes better made this way. Makes 1 cup Ingredients Garlic cloves, peeled, about 8 fat cloves Kosher salt, 1/4-1/2 teaspoon, approximately Yolk from an extra large egg 3/4 cup extra virgin olive oil Freshly ground white pepper Juice of half a lemon Hot water, about 1-2 teaspoons (if needed) Crush the garlic cloves in a mortar with the salt or in a small food processor until you have a fairly smooth paste. Add the egg yolk and continue mixing until it is a thick paste. Add the olive oil, a little at a time, blending constantly until all the oil has been incorporated. Add 1-2 teaspoons of lemon juice and mix well. Add the pepper and more salt, if needed. At this point, you may want to add more lemon juice if there is any bitterness from the garlic. If it seems too thick, add a little of the hot water and blend until the desired consistency is reached. Cover tightly and refrigerate for an hour before use. This must be used immediately. It will not keep more than a couple of days, even in the refrigerator. It is best if used the day it is prepared. Easy Chipotle Mayonnaise (Mary Baker) Chipotles are smoked jalapenos; they are very, very hot. This recipe is for an easy, blender-made fresh mayonnaise with a mild kick. You will be using only a small spoonful of the sauce in which the chipotles are packed. Save the chipotles in an airtight container in the fridge for adding a smoky kick to soups, chiles, and roasted meats. (To make a really easy sauce, of course, you can always "cheat" and just mix a little chipotle into prepared mayonnaise.) Makes 1 cup Ingredients 1 medium egg, warmed to room temperature 1 yolk, room temperature 1 juice of half a lemon 3/4 cup extra virgin olive oil 1 teaspoon of chipotle adobo sauce Whisk one entire egg in a small bowl until frothy then let settle. Measure 2 tablespoons of the beaten egg into a stand blender. Add the egg yolk and whip for 5 seconds. Add one teaspoon of lemon juice and blend at a low speed for 2 minutes. (For a food processor, whip the eggs for 15 seconds, and blend the lemon juice for 15 seconds.) Remove the center cap of the blender lid. Through the small opening, slowly pour in 3/4 cup of olive oil in a thin stream while blending on low. When the mixture reaches a thick, creamy consistency, add the adobo sauce and pulse until incorporated. Taste and add more adobo sauce if you like, a little at a time. Saffron Mayonnaise (Mary Baker) A garlic-saffron mayonnaise called "rouille" is used as a finish for boullabaisse and other Provençal fish soups and stews, but this version is pure saffron. Its bright golden color and tobacco-like aroma make it an excellent condiment for beef sandwiches. Ingredients 1 medium egg, warmed to room temperature 1 yolk, room temperature 1 juice of half a lemon 3/4 cup extra virgin olive oil 1/4 teaspoon of saffron threads, loosely packed Place one teaspoon of lemon juice and the saffron threads in a condiment bowl or small measuring cup. Let stand for 10 minutes, until the lemon juice is a deep gold color. Whisk one entire egg in a small bowl until frothy then let settle. Measure 2 tablespoons of the beaten egg into a stand blender. Add the egg yolk and whip for 5 seconds (if using a food processor, whip the eggs for 15 seconds). Add the lemon juice and saffron, and blend at a low speed for 2 minutes. Remove the center cap of the blender lid. Through the small opening, slowly pour in 3/4 cup of olive oil in a thin stream while blending on low. When the mixture reaches a thick, creamy consistency, taste and add more lemon juice if desired. Click here for the class Q&A.

Post your comments and questions on the Basic Condiments course here.

Welcome to the eGullet Culinary Institute's class on Basic Condiments, which will be presented next week, beginning Monday, June 13. The Instructors After spending her childhood on a farm in western Kentucky, Andie Paysinger (andiesenji) worked in her mother's bakery, eventually attending Dunwoodie School of Baking (later the Dunwoodie Institute) in Minneapolis. She joined the Army and was stationed in San Antonio, Texas, where she developed an avid interest in Mexico and Mexican food. A later post in San Francisco increased her international food interest. Settling in California's San Fernando Valley, she worked in the medical field, but after taking some private cooking classes, she began working part time as a personal chef. Although she is no longer a personal chef, she retains her enthusiasm for baking and cooking, collecting cookbooks and recipes, trying to reproduce recipes mentioned in historical sources, and growing her own vegetables and herbs. In addition to her abiding interest in food and cooking, Andie has been involved in showing basenji dogs and in painting and etching animals, mostly dogs and horses. One of her paintings is in the permanent collection of The Kennel Club, England, and has been published in the Illustrated Standards Book (frontispiece) 1998, and in Treasures of the Kennel Club (2000). Mary Baker (Rebel Rose) is the administrative partner of Dover Canyon Winery, a small artisanal producer in Paso Robles, California. She has taught college-sponsored courses in wine appreciation, and frequently speaks on wine appreciation and food-and-wine pairing. Thirteen years in wine hospitality and winery business management include stints as the first tasting room manager for Wild Horse Winery, and later the business manager for Justin Winery. As one of the original moderators on AOL's Food and Drink Network, Mary hosted monthly online winemaker chats. From 2002 to 2004 she served as a director on the board of the local vintners' association, representing the Paso Robles appellation, entertaining international visitors, and speaking at local wine festivals and seminars. She was also chairman of the 2004 Paso Robles Zinfandel Festival, an annual wine festival featuring a grand tasting, live and silent auctions, press events, artist receptions, and open house events at over 80 wineries. In her spare time she writes and plants vegetables and flowers, many of which promptly die. She is the author of Fresh From Dover Canyon: Easy Elegant Recipes from Dover Canyon Winery. The Course The course will cover the basics of making mayonnaise, mustard and ketchup, including instructions and recipes for several variations of each. It will be presented in two sessions, the first on Monday June 13, and the second on Wednesday, June 15. Session I: Four variations of mayonnaise Shopping list: Eggs: 1 or 2 per recipe Extra virgin olive oil: Approximately 1 cup per recipe (Optional: Corn or canola oil, mild nut oils, or grapeseed oil) Powdered mustard: 1 tablespoon total Lemon: 1/2 lemon or less per recipe White pepper: 1/2 tsp. or less per recipe Kosher salt: 2+ teaspoons per recipe Garlic: 1-2 heads total Chipotles (canned, packed in adobo sauce): One small can total Saffron: 1/4 tsp of threads total Equipment: Whisks Spoons Measuring spoons and cups Food processor, an immersion blender, or regular blender (or mortar and pestle) Click here to go to the course.

Mixed Pickled Vegetables 1 pound sweet banana peppers cut into strips (or substitute any sweet pepper you like) 2 Hungarian hot banana peppers cut into rings (use more if you like more spice heat or use other hot peppers) 1/2 pound cucumbers, cut into 1/4 inch slices, cut on diagonal 2 carrots, cut into 1/4 inch rounds - or into long thin strips if you have a mandoline 1/2 pound cauliflower flowerettes 1/2 pound broccoli flowerettes 1 cup peeled boiling onions (the red variety are very nice) 12 peeled garlic cloves 6 cups cider vinegar 3 cups water 2 tablespoons pickling salt (must be non-iodized) 1/4 cup brown sugar 1/4 cup mustard seed 2 tablespoons dill seed 2 tablespoons celery seeds 1 tablespoon caraway seeds (use black caraway if you have it) 8 whole cloves 10 whole peppercorns Wash vegetables, seed peppers and prepare them and other vegetables as suggested or as you prefer. Place vegetables, onions and garlic in a four quart container - I use a Cambro clear square type - with a lid that will seal tightly. Measure vinegar, water, salt and sugar into a 3-quart saucepan and bring to a boil. Reduce heat so liquid is just simmering. Add the spices, stir well and simmer for 8 minutes. Strain the hot liquid and pour over the vegetables, cover loosely with a towel and set aside to cool. When cooled, cover with lid and allow to sit at room temp for 24 hours. Store in refrigerator. Recipe developed by Andie I have also posted this in RecipeGullet

This morning for breakfast, I decided I was going to have toast (homemade whole wheat) with peanut butter and jelly; or PBJ, as it's known. However, when I started pawing through my fridge, I found out I didn't have any jelly. Oh, I had preserves (lingonberry - thanks, IKEA) and I had jam (strawberry - Smucker's) and I had "fruit spread" (apricot - Hero) which sure as hell looks like jelly, but jelly? Nah. And I ended up with peanut butter and those lingonberry preserves. But it got me thinking, which in and of itself at that hour of the morning is pretty interesting. What's your favorite - jam, jelly, fruit spread (!) or preserves? And, what's your favorite flavor?

Raw tomatoes are available in plenty these days.This chutney is ideal as an accompaniment for chapathis or rotis and can be prepared ahead of time and stored in the refrigerator.the ingredients needed are: raw tomatoes -1/2kg, sesame seeds- 1 1/2 tbsp, green chillies- 4 or 5, salt and curry leaves.For the seasoning:oil ,mustard seeds,turmeric powder and asafoetida. Wash and cut the tomatoes into pieces and keep aside. Roast the sesame seeds till light brown in colour and keep aside.Heat oil in a kadai and at first roast the green chillies and curry leaves and keep aside.Then add tomatoes to it and let cook till tender.When cooked allow to cool and grind all the ingredients together with a little salt.The chutney is ready Add the seasoning and serve.

There are a number of choices on the various menus available in 7 Park place restaurant. Basically it`s one of those menus that`s impossible to pick from and just reads so well from start to finish.Foie gras, scallops , crab , langoustines , truffle , sea bass , turbot , foie gras , foie gras, stuffed oxtail , truffles….and more foie gras…Totally fantastic, where do i start ?. Firstly there`s the lunch menu , no scrimping on luxury here , it`s a 2/2/2 choice menu at £29.50 and starring ingredients like Fillet of veal , Monkfish , Foie gras parfait and fresh crab. Then there`s the serious food , Two courses are available for £ 49.00 off the a la carte menu, Three for a very reasonable £ 55.00. The best option for me had to be the 6 course Menu Gourmand for £ 65.00. ( Cheese course and coffee with treats were extra ). I like to choose the gourmande as i find it a good insight into the Chefs culinary journey over the years. Also its a good test of the sommelier and i chose the recommended wine flight at £118 all inc with the food. So on to the food - we were presented with the menus and wine list but we had already decided long before to go for the Gourmand and selected wines , choice was made. We chose a couple of non alcoholic cocktails ( £8 ) from the list and they were mixed at the bar in front of us.They were served with green olives and smoked nuts at the bar.The bar itself was a beautiful sight , bright colours , nothing drab , clean cut and modern.The unusual mixture of art all around us was a definite leaning towards the `gentlemans taste`, a terrific gallery of nude and saucy semi nude ladies all around us…..i wasn`t complaining , it was a wonderful start to an exciting lunch.There was no sign of an `amuse bouche` , canapes , or a small taster of any kind from the kitchen which is normally `par for the course` these days before the action starts.I would like to have seen that to start the show off.Instead we were offered a selection of sliced fresh bread , white, brown , sesame and fruit and nut. Basic , well baked, fresh , simple and very enjoyable. The set meal starter was a very generous slice of seared Foie gras sitting on a piece of brioche with sweet confit of quince and surrounded by toasted Hazelnuts.The sauce was a sticky , shiny and classic reduction that had such a `wow` factor.I loaded my fork up , took a mouthful of the food , closed my eyes and floated away.It`s quite a few years since ive experienced those wonderful flavours and it all came rushing back to me at once…..`who the hell needs drugs` ? This starter could never be improved upon. 10/10…..and a great feeling that this was going to be a wonderful lunch. The next course was the classic single Ravioli of Langoustine , encased in fresh, soft and perfectly cooked pasta.The truffle hit me immediately , the aroma dominating the air all around us , it was amazing.The ravioli sat on a little mound of buttered cabbage and was accompanied by a generous serving of truffled butter sauce.Simple , rich , very moreish , i could have eaten a dozen of these but unfortunately there was just the one…..and then it was gone…i immediately craved more. Next course was the Grillet fillet of Red Mullet with caramelised fennel and `sardine` puree.I have to admit , this was the only part of the menu i wasn`t too keen on.I had only eaten red mullet the one time and it was far too strong of a fishy flavour for my liking. Paired up this time with an even stronger `puree of sardines`, quite unusual and sounding fishy to the extreme…..I was wrong , totally wrong.The fish was cooked to perfection,the `fishy` flavour that i was expecting turned out to balance out perfectly with the sweet and salty sardine puree and the sweet anise tones of the caramelised fennel topped the course off and had me sitting like a very happy little chappie indeed. Our next offering was the Roasted Turbot fillet a meaty punch of goodness , caramelised perfectly on the outside and moist in the middle.It was presented on rich braised lentils , a greener than green parsley puree and a very hearty reduced red wine sauce.I`m sitting here writing this now and i can taste this dish in my mind, i just want to get on the train and head back for more.I think it was at this point that my dining companion commented on the food. It was a simple – ”This is better food than the Waterside”. So far this year he had done a dozen of the top flight restaurants , Ducasse, Fat duck , Dinner , Lenclume, Martin wishart ,whatley manor , le manoir , Kitching , Northcote , Sharrow bay and the waterside.He rated Waterside as his all time favourite all round dining experience ever….then he went to Drabbles place. Main courses were up next and to be totally honest i would have preferred to change the Lamb for the dish that ill never forget from Michaels Nook in Grasmere. `Pot roasted corn fed chicken with foie gras and truffle sauce`….how good does that sound ? Along with `Boudin of wood pigeon with foie gras, caramelised turnips and Madeira sauce` its one of a few Drabble signature classics that have been with him for years.I`ll never forget my day in the kitchen with Billy up in Grasmere , it was a case of “Alan…..taste this” , Billy shouted me over to the pass and spoon fed me a little taste of heaven , a rich cream sauce of truffled chicken , enriched with melted foie gras and the worlds smallest Morel mushrooms.That one taste will stay with me forever….and there`s something very similar on the a la carte menu….minus the baby morels. ( hint hint William ) Anyway , i felt a bit cheeky asking to change the main course on the tasting menu so i settled for the Lamb .It was a `best end of Lune valley lamb with confit potatoes , caramelised onion and a thyme jus`…Ahhhhhh ,more of the rich stuff again. When it comes to learning to cook lamb to perfection Billy had the best teacher in the business.., Nico Ladenis , a god of the Eighties cooking scene in Britain. During that period`sous vide` wasn`t a word that was used in the kitchen very often and it was a time where classic and traditional methods were widely used in cuisine.The lamb at Nico was legendary , melting , tender , pink to perfection all the way through and surrounded by a delicate coating of soft herb crumb. Nico passed his `special` cooking method over to Billy and it has stuck with him ever since.If anyone wants to sample lamb at world class level then simply book a table at 7 park place. It looks like a staple on the menu now so its something that has to be eaten by every serious food lover.The sauce tasted seriously of roasted bones , classic reduction methods and old school skills.The accompaniments matched up perfectly. At this point in the meal we were offered the Cheese as an optional extra (£13 ). It was a simple selection of 4 well matured British cheeses by Paxton and Whitfield of London. Blue , Goats , hard and an English brie. We got this selection as a taster between the pair of us just to try it out.It was accompanied by plain oat and charcoal crackers and fresh grapes….simple selection that hit the mark perfectly. Now then….here`s my favourite part of the meal.The part that i look forward to all the way through to feed my sweet cravings.I have to admit , i had a little look at a few other diners puddings during a couple of trip to the washroom so i kind of knew what was what by then.I wasnt too keen on the tasting menu dessert after i had spotted `chocolate` on another diners plate near to me so i decided to chance my arm and ask for something different than the pineapple dessert off the tasting menu. ” Absolutely no problem sir” , it was a simple as that and the young lady was off into the kitchen to order our two Dark chocolate Negus desserts with coffee ice cream and gold……Ohhhhhh dear , i was starting to feel funny all over. The dessert landed , it was rich, it was gooey , it was sooooo chocolatey with gold and chocolate biscuit and rich coffee ice cream, could life get any better than this ? Coffee and treats came as extras and not included on the tasting menu.I prefer to see it as part of the meal and wouldn`t mind that extra fiver added to the set meal price , looks better that way.Anyway, we chose whatever coffee we fancied , and it was accompanied by a strange wooden box.The box was opened at the table by one of the front of house staff.She certainly wasnt going to leave go of it either as it contained a wonderful selection of sweet jellies and handmade truffles….” Fantastic , i`ll have one of each”,….. it wasn`t a problem. Once these had finished we were full to the brim and starting to loosen clothing off for comfort.A small silver container arrived at the table containing pink and white marshmallows , “Ohhhh jeez” , impossible , yet it was our duty as two working men to eat them all.We both gave up after only a couple. So summing up William ( Billy ) Drabble at Seven park place , St James – Rich , classic , luxury ingredients , accurately and very well sourced and cooked by very talented chefs.Very much old school ( which i adore ) yet very modern English / European in their 2011 skin. I cannot recommend this place enough , for me it ticked every single box and i left the place vowing to return as soon as possible……and now , a week later , im craving to go back….Please try it and i sincerely hope it does for you what it did for me.

End of the Summer Pickles One of my favorite pickles. Good with everything! It's especially good with roasted chicken, a hearty cheese, and chopped fine and made into a tartar sauce (a little mayo, some Worcestershire) with beer-battered fish. Original recipe called for pre-cooking carrots and beans, but I could not really understand why as ten minutes is just fine. Ingredients 2 cup cucumbers, sliced 2 cup sweet peppers, chopped 2 cup cabbage, chopped 2 cup sliced onions 2 cup green tomatoes, chopped 2 cup carrots, peeled & chopped 2 cup green beans, cut into 1 inch pieces 1/4 cup mustard seed 2 Tbs celery seed 4 cup apple cider vinegar 4 cup sugar 2 cups water 1/4 cup turmeric 4 cloves Garlic chopped 1 gallon water 1 cup pickling salt 1. Soak all the vegetables (not the garlic) in the brine over night. 2. Drain the brined vegetables and put in pan, add all other ingredients, except garlic and boil for 10 minutes. Add garlic and mix well (it has more flavor if processed less). 3. Pack into sterilized jars and seal. Servings: 100 Yield: 8-10 pints Cooking Times Preparation Time: 30 minutes Cooking Time: 10 minutes Total Time: 55 minutes Tips You can nearly use any vegetable combinations here. Cauliflower, celery, zucchini, eggplant, peas (with pods too), turnips, radishes, etc.

Recently, the 2011 James Beard Award nominees for Chefs, Restaurants and Restaurant categories were announced. On March 21, the nominees for the 2011 James Beard Journalism Awards will be announced. Yet the legacy Beard left behind is decidedly more than awards and dinners at the Beard House in New York. Beard was truly one-of-a-kind in terms of his impact on American cuisine and he left behind a rich legacy of teaching, writing and images that place him alongside other iconic figures--most noteably his dear friend Julia Child. I have my own personal reasons for celebrating the legacy of James Beard--our connection as native Oregonians and the foods we grew up with here. I've been a student of Beard's musings on food and cooking and his ability to turn the written word into a platform for his lesson plans on how to cook. Did James Beard leave a legacy that has had an impact on the way you cook and think about the foods we eat?

I HAD A JAR OF PLUM AND ROSEMARY JAM THAT I BOUGHT FROM THE SHOPS THAT WAS DELICIOUS. WHEN I WENT BACK TO GET ANOTHER JAR IT WAS GONE! I HAVE SEARCHED HIGH AND LOW, CANT FIND IT ANYWHERE, SO I AM DETERMINED TO BECOME SELF SUFFICIENT FOR MY ADDICTION! IF ANYONE HAS A TRIED AND TRUE RECIPE THAT THEY CAN SHARE, PLEASE DO SO! JOEL

Industrial tartar sauce. (Hate the homemade stuff.) The more, the better. You?