Missed this thread b/c computer has been on life support. Mr. Meatloaf and I both love it. With pasta, just sauteed, and in a curry, which we discovered one Christmas Eve in Singapore. Alas, computer repair zapped my favorites list with a new chicken liver curry we both loved. Will begin the search again....
One of my favorite things in the whole world is Julia Child's marinade on a boneless leg. It's from The Way to Cook and looks something like this: http://www.food.com/recipe/mustard-coating-and-marinade-for-roast-or-broiled-lamb-and-pork-139226
I use all oregano and basically toss everything in a food processor and whizz it together. Divine.
But can it be grilled? Saute, maybe, but surely not grilled.
Someone - ? NYT food section this week - said the stems of cilantro are more flavorful than the leaves in the wintertime, and she uses them, too.
Sorry; hit the wrong button and sent it too soon. The rest of that comment goes:
Don't want to sound snarky, but even if you don't like something, it's not like if you don't care for the taste it will stay with you for weeks or make you ill. Just eat something like a piece of bread, chew it well, and just don't eat it again. Took me years to figure this out.
Why don't you stir a little into something like mayonnaise and taste it?
And what differentiates a paczki from a regular jelly doughnut? We don't have a large Polish community here in St. Louis, but the supermarkets have begun selling them before Lent, and I can't differentiate them from the same old, except that our usual JD's normally just have raspberry filling and the paczkis have various fillings (sold in boxes of a half-dozen only; bummer). And yes, there are some places that do offer a variety of fillings in their usual JDs, but not many.
Indeed, a good round-up. However, one fine point needs to be covered: Why, please, does the old-fashioned split like that and the other cake doughnuts don't? And in your experience, isn't the dough different from other cake doughnuts, richer and more tender?
And why is this, pray tell?
And then there was the time at a (grace-free) dinner party when the woman next to me brightly asked me, "Do you have a church home?" I was quite taken aback. "What did you say?" I asked her, with a tone that didn't sound like the noise level in the room interfered with my hearing. She repeated herself equally brightly. I finally said that my husband was culturally Jewish, although not religious, and did not follow a formal religion. "I just thought I'd ask," she said, "because I've begun going to XYZ Church, and they are just the nicest people, and I---"
At this point, the hostess (equally unchurched) interrupted to ask me to come in the kitchen and help her with something.
Yes, being thankful is always a good thing. But beyond that....
Violet Reese? Good heavens, she was that kid in my first grade class with the constantly running nose from Halloween to April Fool's Day.
A little farther south is Jones Wood Foundry, with a great brunch and a lovely interior.
How fortunate you are to be able to even find them. Once upon a time we could occasionally find them - I'm talking several decades ago, when here (in our part of the Midwest) lamb in general was hard to locate. Tasty, inexpensive - I'd read about them in a cookbook, and picked them up when I saw them. Go for it. I'm loving the nasty bits.
The JITB taco is a secret addiction of more foodies than many of us like to admit, and many more realize.
Totally lost its oomph for me a long time ago; now it's too dependent on personalities rather than cooking. It's come a long way from what Sue Huffman gave us, and a long way from what I like.
L'as is fun. My fave is L'Ambassade du Auvergne; they have a website that has an English version. A wonderful meal with, among other things, a fabulous warm lentil salad, aligot potatoes, which are a mashed potato with cheese that's unbelievable, and chocolate mousse, brought out in a huge dish from which one may take as much as you think you can hold - which after these hearty things, may not be very much.
It's west of the Marais on the way to the Pompidou.
Makes no diff if it's not to their taste, or, as someone said, "not good". I think "not good" is totally in the beholder. I've known folks who liked a wine that was clearly corked. Not fancy, maybe, or not unusual, or not a part of the world that is in fashion or of interest. But that's like saying food's not good. Unless it's literally spoiled, it's just a matter of personal preference.
I'm generally an ABC kid, Anything But Chardonnay. But I've had a few white burgundies that were fabulous. And those, uh, are made with, er, chardonnay grapes.
Once upon a time, their fries were exemplayr, hot and fresh and just the right spot between crisp and crunchy. They've lost ground in the past years, but originally were better than the McD's. But nyah, nyah, nyah, nyah, you guys won't get chili mac in NYC.....
I hope your grill guys have mastered the ratatatat of the Big Smash; it's the background noise of anticipation. And you know, of course, that the Shake Shack burgers are based on Danny's memories of SnS?
I have used Splenda in any cheesecake recipe I've made, since a good friend has IDDM and the results have been excellent. The only recipe I can get to quickly enough is something I blogged about. This is a pina colada version, made with pineapple in its own juice, and of course you can put it in whatever crust you like. And you know how to sub Splenda for sugar.
Slingers are an old St. Louis standard. There's a guy here in town who blogs about them (among some other things); NAYY, but you can find it here if you're interested:
A little more work to find after a night of drinking than driving through White Castle, but I can see on a cold winter night how it could appeal more.
Bergamot is etrog, or citron, I just read. Does that help any?
Agree w/ the squooshed canned tomatoes, sugar and vinegar; my dear late MIL's recipe from her Ukranian-Jewish mother who brought 3 little girls to this country in 1902, calls for that. Hannah did sub lemon juice if that's what she had on hand.
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