grits wrote:pairs4life wrote: White House greens & sweet potatoes
How was this? I ripped it out of some magazine a few weeks ago and it is up on my refrigerator.
thaiobsessed wrote:I keep forgetting to post these pics. For a NYE appetizer, I used Alton Brown's tip on microwaving crab legs. I wrapped the crab legs in damp paper towels and plastic wrap, then nuked them. It worked out great (especially since my kitchen is under construction and my makeshift 'kitchen' in the basement consists of a microwave, toaster oven that likes catch on fire and an induction burner).
I made a bernaise sauce from Mastering the Art of French Cooking (my mom's old copy from the 60's I dug out of a box after seeing Julie and Julia).
Mhays wrote:wendy wrote: New Years is a time to look forward and hogs can't look back.
Brilliant!wendy wrote:Our family made pig's stomach stuffed with sausage/pork cubes/potatowe used to steam the pig's stomach then saute in butter...The crispy 'skin' was my favorite part
Equally brilliant! Thanks, wendy - I wish I could try it, please post pictures and more info if you make this!
stevez wrote:Crab Pot
wendy wrote:Finally!
Pennsylvania Dutch Pig’s Stomach
jimswside wrote:steve, thats a really interesting looking cooker, where did you get it?
leek wrote:Well, keep in mind that I am not a huge lobster fan. If you like lobster I'd definitely give it a try. The full French Laundry treatment involves making a bisque right then, and them making a fancy mac and cheese with the bisque, some orzo, and mascarpone, putting the chunks of poached lobster on that. I didn't do that (timing - you blanch the lobs, remove the meat from claws and tail and refrigerate it, make the bisque, then poach the meat in butter, then assemble)
I've had that dish, and it was great when someone else did the work
The GP wrote:For our annual New Year's Day extravaganza, I made the Chili for a Crowd from the Silver Palate cook book. After year's of making YourPalWill's great chili recipe, I realized I needed something less labor intensive. The Chili for a Crowd fit the bill. It was pretty good too.
Cathy2 wrote:The GP wrote:For our annual New Year's Day extravaganza, I made the Chili for a Crowd from the Silver Palate cook book. After year's of making YourPalWill's great chili recipe, I realized I needed something less labor intensive. The Chili for a Crowd fit the bill. It was pretty good too.
Is this Will's recipe?
I was on WGN the other night talking about black eyed peas and other New Year's traditions. There were people from Feed in the next segment. They remembered Will's memorial service at their restaurant. Several of us read posts from LTH written by Will. He really could write, cook and eat, I still miss him.
pinkpajamas wrote:We hiked up to Mitsuwa for ramen, then bought some salmon skin and sushi roll ingredients to make rolls later in the evening. Drank mezcal with orange slices and a really nice 2008 champagne. In bed by 11:30! Dogs were happy we stayed in.
I love duck and can't get enough of it, though. Does anyone order from D'Artagnan? Their duck breasts make for great eating, and if you sign up to be on their mailing list, some good deals come your way.
Anyways, hello everyone! I just found this site, and I'm thrilled beyond words. Happy New Year!
pinkpajamas wrote:I love duck and can't get enough of it, though. Does anyone order from D'Artagnan? Their duck breasts make for great eating, and if you sign up to be on their mailing list, some good deals come your way.