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Greatfallsdeb

Does This Food-By-State Map Look Accurate?

For Montana, no....only the tourists would look for the Rocky Mountain Oysters, and usually because they don't know what they are! Steak for us. Gotta be steak or bison.

New England in October- first time- Kennebunkport

Thank you both! That's great feedback already. And, I am going to (try to) find time to do a thorough search...that is my normal process - in fact, I don't post too often- but I am a little challenged for time right now. But, just on these recommendations I could eat for several days! Thank you so much.

Eataly: An Eight-Figure Bet on Authenticity

@honeybea- Thank you for that recommendation- I will check them out.

Eataly: An Eight-Figure Bet on Authenticity

Have not seen this noted anywhere- will there be mail order? If not, would appreciate any readers giving me tips on some great Italian places that DO mail order. Living in Montana, it's not like there are Italian delis, restaurants or markets on every corner....

Dinner Tonight: Pasta with Bacon and Corn 'Pesto'

Haave made this same recipe from the current Bon Appetit three times in the last few weeks. It is fabulous and was well-received by guests. I agree that more basil is called for. As far as the garlic, we thought it was enough but of course it depends on the garlic and the size. The creamyness of the sauce was amazing. I also made fresh tagliatelle and it made enough to serve about 12-14 people without skimping on the sauce at all.

Dinner Tonight: Pasta with Bacon and Corn 'Pesto'

Haave made this same recipe from the current Bon Appetit three times in the last few weeks. It is fabulous and was well-received by guests. I agree that more basil is called for. As far as the garlic, we thought it was enough but of course it depends on the garlic and the size. The creamyness of the sauce was amazing. I also made fresh tagliatelle and it made enough to serve about 12-14 people without skimping on the sauce at all.

Dinner Tonight: Pasta with Bacon and Corn 'Pesto'

Haave made this same recipe from the current Bon Appetit three times in the last few weeks. It is fabulous and was well-received by guests. I agree that more basil is called for. As far as the garlic, we thought it was enough but of course it depends on the garlic and the size. The creamyness of the sauce was amazing. I also made fresh tagliatelle and it made enough to serve about 12-14 people without skimping on the sauce at all.

Cakespy: Chocolate Peanut Butter Special K Bars

OMG. I am a few days late on this, but have to say- I got this recipe from a friend here in Montana a few years back....and since I have been known to make a pan, and eat nearly 1/2 of it the same day (by myself). When I was recuperating from a hospital stay earlier this year, had no appetit, and lost maybe 12 pounds- the ONLY thing I wanted to eat was these bars- all day long. They are sooo easy it is crazy. BTW, I gained back the 12 pounds.....

Recommendations for Billings and Fargo!

Have not lived in Billings for a few years, but for a very nice dinner, I always went to Juliano's. And, agree with the Walkers recommendation posted previously. I think Juliano's is only open on a few nights of the week. And, there is alot to do and see in Montana so knowing your preferences would really assist in making some recommendations for your trip...

Dinner Tonight: Tyler Florence's Ultimate Potato Salad

Tried this tonight on a whim as I am not a potato salad lover and it was really the best! I did double the eggs from 2 to 4 and I think it was perfect. The Yukon Golds made a big difference in my mind.

Seriously Delicious Giveaway: Zingerman's Gift Certificate

Last week I said goat cheese but would have
to go with Humboldt Fog since I saw it in some of the other responses.

Cook the Book: 'Think Like a Chef'

roasting or sauteing for certain. If the mood strikes, kneading as in pasta...

Seriously Delicious Giveaway: Zingerman's Gift Certificate

To pick just one, would have to say a perfect goat cheese.

Seriously Delicious Holiday Giveaway: A Year of Chocolate

Well, hardly uncommon I guess...but always, always, always...dark chocolate!!

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