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I made this tonight and everyone in my family loved it! very creamy and satisfying. Next time i'll add some sauteed mushrooms and sundried tomatoes to punch up the taste even more.

Rumor has it that deep frying at high temperatures doesn't cause food to absorb any more oil than sauteing. Hopefully this is true, so I can not feel guilty about make this as written :).

anysuchname: amanda0730 is exactly right. The egg yolk in this case is used as a thickener, similar to the way it's used in custard and sometimes in ice cream. You shouldn't be able to taste it at all.

not being a big fan of eggs, can anyone explain to me the value of the egg yolk in this dish?

Thanks, Purrkins. I confess that I bought it because CI liked it. My remaining question is how often do I sharpen my knives? My knives are Wusthof and Henckel products if that makes any difference. I hope I'm using the sharpener correctly....I do follow the directions exactly but even with directions I can make mistakes!

Is Cutco only available from door to door salespeople?

Has anyone tried this cheese smoked? I'll bet it is great that way. How about with capers on the side?
I hung this one out for the Nola crowd.
Thanks,
Editilla~New Orleans Ladder
http://noladder.blogspot.com/

I am not sure how much "ridiculously overpriced" is, but there are several on-line sites to purchase halloumi cheese. This one is $5.95 for 8 oz.

Try a nexttag.com search.

I do this all the time with gift tags. Often you could get a bottle from me with the following little notes:
Here is another bottle of Valopolacella for you to put in the fridge and ruin.

It is Merlo you wine heathen not Marlo, she was That Girl.

When you next come to my house bring this with you and pretend you bought it.

Your new girlfriend is going to love the fact you remembered her favorite wine (this bottle) make a note of it.

Going to the wine store with you was very informative. Cross off everything we talked about from your list and serve this.

I bought wine at Costco, why do I feel so guilty?

Pedestrian Wines R Us was closed so I got you this instead.
The label on this bottle of wine is not cute but the wine is. Go figure?

I went out and bought you this, the last wine you served tasted like P*SS.

We have used the Chef's Choice sharpener for many years. I use a steel every time I use my knives, but when they need to be sharpened we do it with the Chef's Choice. Works great. I have Wustoff Trident knives.

my greek friend introduced me to halloumi a few years back. just the concept of a chesse that you grill threw me for a loop! but oh man, it really is something amazing! absolutly worth a spending a little extra for.

Rumor or not, I can't wait to try it!

I worked in Cyprus for four summers and have never heard of haloumi being served with watermelon (haloumi is usually served before or during dinner, watermelon, when served, is after dinner).
That said, this dish sounds delicious! I can't emphasize enough the authors note that the haloumi grilling should be done right before serving. It is rubbery to the point of actually squeaking with each chew when cold!

There are many variables in the bread baking process that just won't translate to the printed word. Bread baking is about touch and is also visual . The environment of the baking process also comes into play...Humidity ,temperature....etc.. That is what I'd like to see being discussed along with the nutritional advantages of homebaked bread in a show.. If you compare all that is on the supermarket shelves I think none of it will even remotely touch what comes out of the home oven if done properly...

All the equipment and ingredients are available...and there is enough literature to help along the way....Professional formulas and home recipes are not a problem side by side because they are all based on chemical formulas based on %'s of flour ...all you need is a calculater...All this stuff could be taught in the show