Cook the Book: 'How to Pick a Peach'
Cooking: red capsicum (bell pepper)... preferably roasted and smoky
Raw: a ripe, juicy, perfumed nectarine
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The Ten Most Recent Comments By duncan_syrupandtang
Weekend Madness: Win an Autographed Copy of 'United States of Arugula'
I've never eaten arugula... because we call it rocket in Australia. So if David Kamp's book were to be made popular down here it'd have to be renamed. Well, not have to... but it might be advantageous. Except that then the title wouldn't sound as fun. United States of Rocket? Doesn't really work does it. Maybe that's why it's so hard to find a copy of his fascinating-sounding book down here. I love rocket. Fantastic on pizza. Great in sandwiches with provolone and tomato. Alas, the very first experience was a poorly judged salad. Maybe it would have tasted better if the chef hadn't been thinking 'rocket' (fuel) when he was mixing the terrible vinaigrette...
In Design: OXO Good Grips Corn Stripper
I have to second the comment by txvoodoo. These "bulky, awkward knobs and handles, pandering to kitchen neophytes" are in fact fairly well-designed tools which are a great relief to people with reduced grip, dexterity or manual strength.
The Best Frozen Custard
Thanks for your replies kathryn and elaine! Hmmm... so maybe this stuff is dense, low-egg ice-cream?
The Best Frozen Custard
Please forgive this very unlocal question -- what on earth is frozen custard? I'm quite a few thousand miles away (Australia) so can't pop out to buy a tub to taste it. And, well, ice-cream is just a type of custard that has been frozen, so... I'm perplexed.
Responses to Comments by duncan_syrupandtang
The Best Frozen Custard
As a Wisconsinite I have to say that Kopps tops the list of the world's greatest custard. I have never ever been disappointed with any of the custard I have eaten there. I have traveled all over this great nation and sampled frozen custards from anywhere I could find it. Kopps is tops.
The Best Frozen Custard
If you're in Western PA, check out Glen's Custard in Springdale. They have the original custard machines from the thirties, still in working condition and producing their custard every day. Wonderful stuff-- I grew up on it!
Cook the Book: 'How to Pick a Peach'
Thanks to everyone for commenting and congrats to our winners: tkln, bluebird, pezbabypez, JEP, nellopea, lorrior, dmbfanmd, jkiller5150, lekkercraft, lardarium.
Cook the Book: 'How to Pick a Peach'
Cooking: Kabocha Squash
Eating: Durian - sorry, but it's true. I love this stuff.
Cook the Book: 'How to Pick a Peach'
fruit raw & cooked
1.) pear
2.) pear
or...
I CAN"T BELIEVE NOBODY HAS SAID IT?!
vegetable raw & cooked
1.) garlic
2.) garlic
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