A good one is well worth the pills, a bad one, not so.
Exact.
But unless you've been to the various places, you don't know how
good > (or bad) a dish might be. Guess you take a chance with it the first
time, and hope it doesn't go down hill before you get to eat there again.
I could of course just make the stuff myself.
I've not yet tried to--made vanilla pudding (from scratch), tapioca,
rice pudding, etc but not creme brule'.
It helps to have a torch - a little kitchen
bruling one will do, but frankly, a full-size
propane one such as you'd use for paint stripping
or pipe soldering would be better. Other than
that, egg yolks, heavy cream, some sugar, a swig
of vanilla or a bean, water bath, 300 degrees for
maybe 40 or 50 minutes, sprinkle with brown sugar,
kkkhhhhh with the flame, done.
Stupid kid tricks: Bonnie's youngest came
... And the kid decided she didn't
want cereal anyway. So there's this gallon of
milk sitting there, so maybe I'll make cajeta
or something like that.
At least you didn't dump the milk over the kid. Make something yummy out
of it instead.
That would be soaking the kid in mother's milk,
an abomination.
We've found that to be true. Also, if you can hang pots/pans, that
frees
I still prefer a permanent island, not quite
trusting things with joints when I'm going to
be using a heavy knife or cleaver.
I use the counter top when doing that, or the kitchen table.
That island work surface was a great thing.
up more storage space.
Janis's kitchen was pretty ideally set up
that way.
I know--I saw that one before I saw Rachel's kitchen.
Nope, I don't bother with such. Though I'm
thinking of wearing my shirt with the black squares
with a peculiar tie for my semi-formal event tonight.
P.S. Edited to add: did so.
Any comments?
An architect tried to pick me up at the
reception afterward. I don't know whether
that my outfit was artistic or aesthetic
or I was viewed as the human equivalent of
a condemned building waiting for a makeover.
One will never know. (G)
I could go back and hang around and look
artistically unfashionable and see what happens.
I'm not so much against Halloween, but black
and orange is an abomination.
Tangerine and black is almost as bad--saw a car dealership in Raleigh yesterday that used those colors. I'll never buy a car from them. (G)
Though mandarin chocolate sherbet was maybe the
best thing Baskin-Robbins ever came up with.
don't look > ML> good (in > your opinion or others) on you, then
you're not an autumn. > ML> I generally don't take into consideration what
other people think looks good. I don't like
those colors on anyone.
It's your opinion but I'll continue to wear them.
You'll look better to me if you don't.
You would see the difference if I wore something that wasn't in my color family; it would be painfully (to the eyes) obvious that it didn't work.
The golden yellow or orange, OTOH, would be quite appparant in how it
did look on me.
But maybe a Tirolean yodeler would find that
attractive.
There's a balance between taking the effort to
avoid discomfort and being uncomfortable. Usually
taking the effort loses. This doesn't apply if
it's much below freezing out.
Come down here this week and it would be freezing. Sunny, but cold
south.
I spoke too soon, and it's 14 as I type.
Going to be in the 40s before I leave town,
though.
That was a help. We had nobody that we could borrow clothes from.
I wouldn't have been kicked out in any case.
No, sincereity and effort to show up goes a long way in times like that.
At least you had the jacket--beats not having one.
I probably wouldn't have been kicked out in any
case, but at the reception afterward even with
what in the US would have been acceptable funerary
garb people did look at me funny, and I noticed
that the ones who deigned to talk to me had lived
in the US and presumably were accustomed to
American bumpkinishness.
The others should have considered that you were travelling and couldn't
get a tuxedo that easily. But, their loss.
They were Germans and would rather have
disrespected the dead by not showing up
than disrespecting him by not wearing the
proper clothing. And it was a daytime
funeral - if it had been in the evening, men
would have been expected to wear tailcoats
and all the accompanying paraphernalia
(spats?). Interestingly, the Bavarians,
Italians, and Israelis didn't have much
truck with me either that day, except, as I
said, for the ones who had lived in the US.
Country Ham
categories: pork, holiday, odd, main
1 country (dry cured) ham
1 L Dr. Pepper
1 c sweet pickle juice, opt
I've also seen this with pickle juice.
All such recipes have an OMG aspect about them.
Lamb baked in delicious thick sheep's milk yogurt
categories: Greek, dairy, meat, main, Easter, seething the kid in its
mother's milk
Servings: 4 to 6
2 Tb extra-virgin olive oil
1 Tb unsalted butter
1 lb boneless leg of lamb or goat, 2" chunks
4 scallions, trimmed and finely chopped
2 garlic cloves, minced
1/2 c long-grain rice
1/2 c dry white wine
1 c water
salt and pepper
2 lg eggs
2 c thick sheep's milk yogurt
3 Tb all-purpose flour
2 Tb finely chopped fresh mint
3 Tb grated kefalotyri cheese (opt)
Preheat the oven to 350F.
Heat the olive oil and butter in a large, wide pan
over medium-high heat and brown the lamb, turning
to color them evenly. Add the scallions and cook,
stirring, until soft. Stir in the garlic and cook
for a few min to soften. Add the rice and pour in
the wine and water. Cover, bring to boil, and
reduce to a simmer. As soon as the rice has
absorbed most of the liquid, season the contents
of the pot and remove from the heat.
Whisk the eggs in a medium bowl until foamy. In a
separate bowl, whisk together the yogurt and flour.
Whisk the eggs into the yogurt mixture and stir in
the mint. Season lightly with salt.
Spread out the lamb mixture in a casserole dish
with a lid or divide evenly between individual
ramekins, about 3" deep. Spread the yogurt mixture
evenly over the meat. Bake, uncovered, for 45 min,
until the yogurt is set and lightly browned on top.
Cover and cook for another 45 min or until the lamb
is tender. If using ramekins, check after 25 min.
Sprinkle, if desired, with grated cheese 10 min
before the dish is done. Serve immediately.
after Diane Kochilas, Country Cooking of Greece
via sergetheconcierge.com/
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)