What's your best recipe? The one you're famous for?

My best is flank steak and mashed potatoes and sauted onions.

Yours?

Andy wrote:
> What's your best recipe? The one you're famous for?
>
> My best is flank steak and mashed potatoes and sauted onions.

I would have guessed Andy is the bottom round type. (_<q>_)


I'm famous for braised brisket and kasha varnishkas.

Sheldon Groats

Sheldon said...

> Andy wrote:
>> What's your best recipe? The one you're famous for?
>>
>> My best is flank steak and mashed potatoes and sauted onions.
>
> I would have guessed Andy is the bottom round type. (_<q>_)
>
>
> I'm famous for braised brisket and kasha varnishkas.
>
> Sheldon Groats


Ya BUM!!! There ya go making me google kasha varnishkas!!! And ya didn't
spell it right.

Never had it but it sounds good.

Andy

"Andy" <q> wrote in message ...
> What's your best recipe? The one you're famous for?
>
> My best is flank steak and mashed potatoes and sauted onions.
>
> Yours?

Cookies that have walnuts and syrup on the top and chocolate on the bottom.

"Julie Bove" > wrote in message
news:SypZi.2223$ET.1349@trndny03...
>
> "Andy" <q> wrote in message ...
>> What's your best recipe? The one you're famous for?
>>
>> My best is flank steak and mashed potatoes and sauted onions.
>>
>> Yours?
>
> Cookies that have walnuts and syrup on the top and chocolate on the
> bottom.
>

Ummm? You ARE going to post that recipe, aren't you? Please?

Pretty Please?

Andy wrote:
>
> What's your best recipe? The one you're famous for?
>
> My best is flank steak and mashed potatoes and sauted onions.
>
> Yours?

Famous? Or infamous??

One of the ones that always gets raves is a fruit tart on a sponge base
(such as a genoise or the shortcake-type sponge). This is called
'Obsttorte' in German; means 'fruit tart'. There are other cakes/tortes
called that too of course LOL.

The base can be bought or made with a special pan so that the top is
indented. Fruit is arranged ummm 'artistically' on top
(http://www.marions-kochbuch.de/rezept/1984.htm), although I normally
make it round not rectangular, and then glazed. The glaze powder is made
by Dr Oetker and just needs liquid and sugar and a little cooking; not
too hard to buy. Have seen a similar glaze meant for strawberry
shortcake.Have made the glaze with cornflour or arrowroot which works
too.

Takes very little time make with a purchased base, although baking a
sponge is hardly an all-day job.

"Bob" > wrote in message ...
>
> "Julie Bove" > wrote in message
> news:SypZi.2223$ET.1349@trndny03...
>>
>> "Andy" <q> wrote in message ...
>>> What's your best recipe? The one you're famous for?
>>>
>>> My best is flank steak and mashed potatoes and sauted onions.
>>>
>>> Yours?
>>
>> Cookies that have walnuts and syrup on the top and chocolate on the
>> bottom.
>>
>
> Ummm? You ARE going to post that recipe, aren't you? Please?
>
> Pretty Please?

Okay. Here it is!

Walnut Cakes

(Culinary Arts Institute Cookbook)



1 ¼ cups sifted all-purpose flour

1/3 cup sugar

½ cup butter

2 Tablespoons milk

½ teaspoon vanilla extract

½ cup chopped walnuts

1 to 1 ½ cups walnut halves and large pieces

Glaze, below

4 ounces (4 squares) semisweet chocolate



1.. Combine flour and sugar. Cut butter into mixture until particles are
very fine.
2.. Sprinkle milk and vanilla extract over mixture, and mix to a stiff
dough. Mix in chopped walnuts.
3.. Roll dough ¼ inch thick on a lightly floured surface, and cut into
rounds. Place on ungreased cookie sheet.
4.. Cover each cookie with walnut halves or large pieces, pressing the
nuts lightly into the dough.
5.. Bake at 350 degrees F for 15 minutes. Remove cookies to wire rack and
place rack on a cookie. Spoon tops with hot glaze, and allow cookies to
cool.
6.. Melt chocolate over warm, not hot, water and spread each cookie bottom
with chocolate. Place cookies on waxed paper until chocolate is set.


Makes 1 dozen 3-inch cookies, 2 dozen 2-inch cookies, or 3 ½ dozen 1 ½-inch
cookies.



Glaze: Combine 1/3 cup firmly packed dark brown sugar and 1/3 cup light
corn syrup in a small saucepan. Bring to boiling and use immediately.

"Julie Bove" > wrote in message
news:eKsZi.2459$ET.1289@trndny03...

TYVM! I guess I need a pastry cutter......

>
> Okay. Here it is!
>
> Walnut Cakes
>
> (Culinary Arts Institute Cookbook)
>
>
>
> 1 ¼ cups sifted all-purpose flour
>
> 1/3 cup sugar
>
> ½ cup butter
>
> 2 Tablespoons milk
>
> ½ teaspoon vanilla extract
>
> ½ cup chopped walnuts
>
> 1 to 1 ½ cups walnut halves and large pieces
>
> Glaze, below
>
> 4 ounces (4 squares) semisweet chocolate
>
>
>
> 1.. Combine flour and sugar. Cut butter into mixture until particles are
> very fine.
> 2.. Sprinkle milk and vanilla extract over mixture, and mix to a stiff
> dough. Mix in chopped walnuts.
> 3.. Roll dough ¼ inch thick on a lightly floured surface, and cut into
> rounds. Place on ungreased cookie sheet.
> 4.. Cover each cookie with walnut halves or large pieces, pressing the
> nuts lightly into the dough.
> 5.. Bake at 350 degrees F for 15 minutes. Remove cookies to wire rack
> and place rack on a cookie. Spoon tops with hot glaze, and allow cookies
> to cool.
> 6.. Melt chocolate over warm, not hot, water and spread each cookie
> bottom with chocolate. Place cookies on waxed paper until chocolate is
> set.
>
>
> Makes 1 dozen 3-inch cookies, 2 dozen 2-inch cookies, or 3 ½ dozen 1
> ½-inch cookies.
>
>
>
> Glaze: Combine 1/3 cup firmly packed dark brown sugar and 1/3 cup light
> corn syrup in a small saucepan. Bring to boiling and use immediately.
>
>

On Sat, 10 Nov 2007 12:03:45 -0600, Andy <q> fired up random neurons
and synapses to opine:

>What's your best recipe? The one you're famous for?
>
>My best is flank steak and mashed potatoes and sauted onions.

I dunno about "best" or "famous," as I'm an extremely eclectic cook
and have a number of dishes that get rave reviews (we will not discuss
the less-than-successful dishes that were politely pushed around
plates). One that comes to mind, though, is a Tequila and Lime Cured
Gravlax that is super easy and wonderful - you can also do this with
orange juice:

@@@@@ Now You're Cooking! Export Format

Tequila And Lime Cured Gravlax

appetizers, fish and seafood

For the dry cu
1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
1 1/2 cups kosher salt
3 cups light brown sugar
For the liquid cu
1/2 cup tequila
1/2 cup fresh lime juice
zest of 1 lemon; colored part of peel
; only
zest of 1 orange; colored part of peel
; only
2 teaspoons whole coriander seeds
3 sprigs fresh dill; with stems
3 sprigs fresh mint; with stems
3 sprigs fresh basil; with stems

Day One - The Dry Cu Mix the salt and sugar together and reserve
1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
jelly roll pan and, forming a bed 1/4" thick along the length and
width of the salmon, spread the cure. Turn the salmon over and lay it
fresh side down on the cure. Scatter leftover cure along the sides and
ends of the fish, and then pull the plastic up so it wraps around the
fish securely and will capture extruding juices. Place a board or
another pan on the fish and set 5 pounds of cans or other heavy
objects on the board to weigh down the salmon. Refrigerate for 24
hours.

Day Two - The Liquid Cu Pour the tequila and the lime juice into a
bowl and stir in the zests. Place the coriander seeds in a plastic
bag, lay it on your work surface, and crush the seeds with a rolling
pin or the bottom of a heavy pan; pour them into the bowl, then chop
the herbs roughly and stir them in. Pour the tequila marinade into a
second plastic-lined jelly roll pan, spreading the zests and herbs out
so they are evenly distributed on what will be the length and width of
the fish. Sprinkle the reserved dry cure over the liquid, again
reserving a bit for the ends and sides. Remove the salmon from the
refrigerator and lay it flesh side down on top of the cure, scattering
the dry ingredients along the sides and ends of the fish. Wrap the
plastic around it, replace the board and weights, and refrigerate for
at least another two days and up to four.

Slice the salmon into thin, long, wide, handsome pieces, using smooth,
long strokes with your very sharp, long knife, and that you leave the
skin on the cutting board. Cut only as much as you plan to eat. Store
the salmon in its cure, but it need not be kept weighted down. Cured
salmon will keep for at least 10 days in the refrigerator.

Contributor: Monique Barbeau

Yield: 25 servings

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> wrote:

>On Sat, 10 Nov 2007 12:03:45 -0600, Andy <q> fired up random neurons
>and synapses to opine:
>
>>What's your best recipe? The one you're famous for?
>>
>>My best is flank steak and mashed potatoes and sauted onions.
>
>I dunno about "best" or "famous," as I'm an extremely eclectic cook
>and have a number of dishes that get rave reviews (we will not discuss
>the less-than-successful dishes that were politely pushed around
>plates). One that comes to mind, though, is a Tequila and Lime Cured
>Gravlax that is super easy and wonderful - you can also do this with
>orange juice:
>
>@@@@@ Now You're Cooking! Export Format
>
>Tequila And Lime Cured Gravlax
>
>appetizers, fish and seafood
>
> For the dry cu
>1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
>1 1/2 cups kosher salt
>3 cups light brown sugar
> For the liquid cu
>1/2 cup tequila
>1/2 cup fresh lime juice
> zest of 1 lemon; colored part of peel
> ; only
> zest of 1 orange; colored part of peel
> ; only
>2 teaspoons whole coriander seeds
>3 sprigs fresh dill; with stems
>3 sprigs fresh mint; with stems
>3 sprigs fresh basil; with stems
>
>Day One - The Dry Cu Mix the salt and sugar together and reserve
>1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
>jelly roll pan and, forming a bed 1/4" thick along the length and
>width of the salmon, spread the cure. Turn the salmon over and lay it
>fresh side down on the cure. Scatter leftover cure along the sides and
>ends of the fish, and then pull the plastic up so it wraps around the
>fish securely and will capture extruding juices. Place a board or
>another pan on the fish and set 5 pounds of cans or other heavy
>objects on the board to weigh down the salmon. Refrigerate for 24
>hours.
>
>Day Two - The Liquid Cu Pour the tequila and the lime juice into a
>bowl and stir in the zests. Place the coriander seeds in a plastic
>bag, lay it on your work surface, and crush the seeds with a rolling
>pin or the bottom of a heavy pan; pour them into the bowl, then chop
>the herbs roughly and stir them in. Pour the tequila marinade into a
>second plastic-lined jelly roll pan, spreading the zests and herbs out
>so they are evenly distributed on what will be the length and width of
>the fish. Sprinkle the reserved dry cure over the liquid, again
>reserving a bit for the ends and sides. Remove the salmon from the
>refrigerator and lay it flesh side down on top of the cure, scattering
>the dry ingredients along the sides and ends of the fish. Wrap the
>plastic around it, replace the board and weights, and refrigerate for
>at least another two days and up to four.
>
>Slice the salmon into thin, long, wide, handsome pieces, using smooth,
>long strokes with your very sharp, long knife, and that you leave the
>skin on the cutting board. Cut only as much as you plan to eat. Store
>the salmon in its cure, but it need not be kept weighted down. Cured
>salmon will keep for at least 10 days in the refrigerator.
>
>Contributor: Monique Barbeau
>
>Yield: 25 servings
>
>Terry "Squeaks" Pulliam Burd

Christ, this sounds like the hellish performance of pickling walnuts.
I did it once, but never ever again!


The Golfer's Wife

On Sat, 10 Nov 2007 10:30:16 -0800, Sheldon > wrote:

>Andy wrote:
>> What's your best recipe? The one you're famous for?
>>
>> My best is flank steak and mashed potatoes and sauted onions.
>
>I would have guessed Andy is the bottom round type. (_<q>_)
>
>
>I'm famous for braised brisket and kasha varnishkas.
>
>Sheldon Groats

I am not from or in America and know absolutely nothing about braised
brisket and kasha varnishkas. The latter sounds Eastern European -
yes?

However, where I live brisket is regarded as a very low-cost cut and
corned to make corned beef, or is used for pet food. I have never
seen brisket as such in either the butcher's shop or supermarket. This
is true. No one I know has ever used brisket in any form whatsoever,
except that one always knew it was sometimes sold as corned beef which
one boils up for hours. And even so, the silverside cut (bolar I
think is its other name) is the preferred corned beef cut here
anyway.

Perhaps I am missing something. Maybe the American brisket is
different from our beef brisket (although we export beef globally).

Would you be good enough to describe this cut of beef comparing it to,
say, shin, chuck, sirloin, fillet, skirt steak or blade steak. I
have a feeling that some supermarket stores here might slice brisket
up fairly thinly and sell it off as beef schnitzel, but I have never
been game to ask! (I never buy this cut of meat because it requires
endless marinading in softening-type ingredients to enable one to cut
through it once cooked.)

Would you also be good enough to describe how one cooks brisket in
your country? Is it long and slow and braised - like we cook shin or
chuck and blade steak? Or is it flash grilled or barbecued like top
shelf fillet and sirloin cuts?

** Softening-type ingredients are baking soda dissolved in water (half
a tsp of soda to 3 tbs water and massaged into the meat) or a
combination of crushed pineapple and crushed kiwi fruit, left to
marinade overnight.







The Golfer's Wife

Oh pshaw, on Sat 10 Nov 2007 10:01:04p, meant to say...

> On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> > wrote:
>
>>On Sat, 10 Nov 2007 12:03:45 -0600, Andy <q> fired up random neurons
>>and synapses to opine:
>>
>>>What's your best recipe? The one you're famous for?
>>>
>>>My best is flank steak and mashed potatoes and sauted onions.
>>
>>I dunno about "best" or "famous," as I'm an extremely eclectic cook
>>and have a number of dishes that get rave reviews (we will not discuss
>>the less-than-successful dishes that were politely pushed around
>>plates). One that comes to mind, though, is a Tequila and Lime Cured
>>Gravlax that is super easy and wonderful - you can also do this with
>>orange juice:
>>
>>@@@@@ Now You're Cooking! Export Format
>>
>>Tequila And Lime Cured Gravlax
>>
>>appetizers, fish and seafood
>>
>> For the dry cu
>>1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
>>1 1/2 cups kosher salt
>>3 cups light brown sugar
>> For the liquid cu
>>1/2 cup tequila
>>1/2 cup fresh lime juice
>> zest of 1 lemon; colored part of peel
>> ; only
>> zest of 1 orange; colored part of peel
>> ; only
>>2 teaspoons whole coriander seeds
>>3 sprigs fresh dill; with stems
>>3 sprigs fresh mint; with stems
>>3 sprigs fresh basil; with stems
>>
>>Day One - The Dry Cu Mix the salt and sugar together and reserve
>>1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
>>jelly roll pan and, forming a bed 1/4" thick along the length and
>>width of the salmon, spread the cure. Turn the salmon over and lay it
>>fresh side down on the cure. Scatter leftover cure along the sides and
>>ends of the fish, and then pull the plastic up so it wraps around the
>>fish securely and will capture extruding juices. Place a board or
>>another pan on the fish and set 5 pounds of cans or other heavy
>>objects on the board to weigh down the salmon. Refrigerate for 24
>>hours.
>>
>>Day Two - The Liquid Cu Pour the tequila and the lime juice into a
>>bowl and stir in the zests. Place the coriander seeds in a plastic
>>bag, lay it on your work surface, and crush the seeds with a rolling
>>pin or the bottom of a heavy pan; pour them into the bowl, then chop
>>the herbs roughly and stir them in. Pour the tequila marinade into a
>>second plastic-lined jelly roll pan, spreading the zests and herbs out
>>so they are evenly distributed on what will be the length and width of
>>the fish. Sprinkle the reserved dry cure over the liquid, again
>>reserving a bit for the ends and sides. Remove the salmon from the
>>refrigerator and lay it flesh side down on top of the cure, scattering
>>the dry ingredients along the sides and ends of the fish. Wrap the
>>plastic around it, replace the board and weights, and refrigerate for
>>at least another two days and up to four.
>>
>>Slice the salmon into thin, long, wide, handsome pieces, using smooth,
>>long strokes with your very sharp, long knife, and that you leave the
>>skin on the cutting board. Cut only as much as you plan to eat. Store
>>the salmon in its cure, but it need not be kept weighted down. Cured
>>salmon will keep for at least 10 days in the refrigerator.
>>
>>Contributor: Monique Barbeau
>>
>>Yield: 25 servings
>>
>>Terry "Squeaks" Pulliam Burd
>
> Christ, this sounds like the hellish performance of pickling walnuts.
> I did it once, but never ever again!
>
>
> The Golfer's Wife

Actually, it's not nearly as difficult as it sounds.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

Andy wrote:
> What's your best recipe? The one you're famous for?
>
> My best is flank steak and mashed potatoes and sauted onions.
>
> Yours?

vegetarian lasagna with ricotta cheese, ,fresh mint and basil.

--

Sarah Gray

Andy wrote:
> Sheldon said...
>
>> Andy wrote:
>>> What's your best recipe? The one you're famous for?
>>>
>>> My best is flank steak and mashed potatoes and sauted onions.
>> I would have guessed Andy is the bottom round type. (_<q>_)
>>
>>
>> I'm famous for braised brisket and kasha varnishkas.
>>
>> Sheldon Groats
>
>
> Ya BUM!!! There ya go making me google kasha varnishkas!!! And ya didn't
> spell it right.
>
> Never had it but it sounds good.
>
> Andy
>
>

I should make this the next Friday I am home in time to help make dinner
for Shabbat

--

Sarah Gray

On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> wrote:

one snippy snippy
>
>Tequila And Lime Cured Gravlax
>
two snippy snippy

I'm making this to take to theThanksgiving dinner at work. It is
fabulous and I know it will be a big hit.

koko
---
http://www.kokoscorner.typepad.com
updated 9/16

"There is no love more sincere than the love of food"
George Bernard Shaw

Sarah Gray said...

> Andy wrote:
>> What's your best recipe? The one you're famous for?
>>
>> My best is flank steak and mashed potatoes and sauted onions.
>>
>> Yours?
>
> vegetarian lasagna with ricotta cheese, ,fresh mint and basil.


Well now that you mention it, can I have some for breakfast?!?

I'll only eat |-------------------| much! Promise!

Andy

On Nov 10, 1:03 pm, Andy <q> wrote:
> What's your best recipe? The one you're famous for?
>
> My best is flank steak and mashed potatoes and sauted onions.
>
> Yours?

My best recipes are my Cheese Grit Casserole and my Corn Pudding.

In article >, Andy <q> wrote:
>Sheldon said...
>
>> Andy wrote:
>>> What's your best recipe? The one you're famous for?
>>>
>>> My best is flank steak and mashed potatoes and sauted onions.
>>
>> I would have guessed Andy is the bottom round type. (_<q>_)
>>
>>
>> I'm famous for braised brisket and kasha varnishkas.
>>
>> Sheldon Groats
>
>Ya BUM!!! There ya go making me google kasha varnishkas!!! And ya didn't
>spell it right.
>
>Never had it but it sounds good.

Quoting: <http://homecooking.about.com/library/archive/blpasta3.htm>

"Yield: 4 servings as a starch dish "

Hmm... Boiling a few spuds sounds a lot easier. ;-)

Cheers, Phred.

--
LID

<The Golfer's Wife> wrote in message
...
> On Sat, 10 Nov 2007 10:30:16 -0800, Sheldon > wrote:
>
> I am not from or in America and know absolutely nothing about braised
> brisket and kasha varnishkas. The latter sounds Eastern European -
> yes?
>
> However, where I live brisket is regarded as a very low-cost cut and
> corned to make corned beef, or is used for pet food. I have never
> seen brisket as such in either the butcher's shop or supermarket. This
> is true. No one I know has ever used brisket in any form whatsoever,
> except that one always knew it was sometimes sold as corned beef which
> one boils up for hours. And even so, the silverside cut (bolar I
> think is its other name) is the preferred corned beef cut here
> anyway.
>
> Perhaps I am missing something. Maybe the American brisket is
> different from our beef brisket (although we export beef globally).
>
> Would you be good enough to describe this cut of beef comparing it to,
> say, shin, chuck, sirloin, fillet, skirt steak or blade steak. I
> have a feeling that some supermarket stores here might slice brisket
> up fairly thinly and sell it off as beef schnitzel, but I have never
> been game to ask! (I never buy this cut of meat because it requires
> endless marinading in softening-type ingredients to enable one to cut
> through it once cooked.)
>
> Would you also be good enough to describe how one cooks brisket in
> your country? Is it long and slow and braised - like we cook shin or
> chuck and blade steak? Or is it flash grilled or barbecued like top
> shelf fillet and sirloin cuts?
>
> ** Softening-type ingredients are baking soda dissolved in water (half
> a tsp of soda to 3 tbs water and massaged into the meat) or a
> combination of crushed pineapple and crushed kiwi fruit, left to
> marinade overnight.
>
> The Golfer's Wife

Brisket of beef is one of my favorite cuts when cooked properly either in
the oven or smoked for BBQ. I also like corned beef which is also brisket
but not my favorite way to make it.

Joe Cilinceon

On Sat, 10 Nov 2007 12:03:45 -0600, Andy <q> wrote:

>What's your best recipe? The one you're famous for?
>
>My best is flank steak and mashed potatoes and sauted onions.
>
>Yours?
Barbacoa beef and noodles.

" <wrote

> My best recipes are my Cheese Grit Casserole and my Corn Pudding.

Corn Pudding? I've been thinking about that one. I could use a good recipe
if you have it for export?

Oh for me, I am a very eclectic cook. I asked Don and his list is:

1- Oven potroasted chicken with roasted vegetables (very traditional
Americana)
2- Whole stuffed baked salmon
3- Congee/Juk (actually Japanese version, 'rice porrdge' but congee/juk is
very close)
4- Fresh breads

I asked Charlotte and her list is:

1- 'Fish Sticks' (Japanese verson, these are whole small marinaded fish
grilled on a bamboo stick and eaten off the stick with sauces)
2- 'Rice Porridge' (see above)
3- Tofu-miso-dashi soup with whatever else I added that day
4- Fresh bread, specifically 'Pooh Bread'

Of Don's cooking, Charlotte and I both tied for:

1- Stuffed squid (he has several wonderful recipes)
2- Squid rings

Then added his marinaded pork or beef ribs and his Satsumo Ito (potato
family item) with winter squash recipes.

On Sat, 10 Nov 2007 22:16:57 -0800, koko fired up random neurons and
synapses to opine:

>On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> wrote:
>
>one snippy snippy
>>
>>Tequila And Lime Cured Gravlax
>>
>two snippy snippy
>
>I'm making this to take to theThanksgiving dinner at work. It is
>fabulous and I know it will be a big hit.
>
>koko
>---
>http://www.kokoscorner.typepad.com
>updated 9/16

I brought this dish to the Sandy Eggo cookin at Rita's at Pacific
Beach. I had to send the DH to the market - forgot crackers of any
sort!

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Sun, 11 Nov 2007 17:16:25 -0800, Terry Pulliam Burd
> wrote:


>I brought this dish to the Sandy Eggo cookin at Rita's at Pacific
>Beach. I had to send the DH to the market - forgot crackers of any
>sort!
>
>Terry "Squeaks" Pulliam Burd

Speaking of cook-ins, is there another southern Cal cook-in in the
works for next year sometime?

Christine

On Sun, 11 Nov 2007 18:01:04 +1300, The Golfer's Wife fired up random
neurons and synapses to opine:

>On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> wrote:

<snip>

>>Tequila And Lime Cured Gravlax

<snip>

>Christ, this sounds like the hellish performance of pickling walnuts.
>I did it once, but never ever again!

Not at all - it just reads long. If you read the recipe
comprehensively, you'll see that the wordiness comes from a "baby
step" by "baby step" instruction on the technique. It boils down to
throwing the dry cure together, smothering the salmon in it, wrapping
it in plastic with weights on it, then shove it in the refrigerator.
Next step, mix the wet cure together and pretty much repeat the
previous day's steps. Leave it in the refrigerator for 2 - 4 days.
You're done.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Sun, 11 Nov 2007 17:16:25 -0800, Terry Pulliam Burd
> wrote:

>On Sat, 10 Nov 2007 22:16:57 -0800, koko fired up random neurons and
>synapses to opine:
>
>>On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> wrote:
>>
>>one snippy snippy
>>>
>>>Tequila And Lime Cured Gravlax
>>>
>>two snippy snippy
>>
>>I'm making this to take to theThanksgiving dinner at work. It is
>>fabulous and I know it will be a big hit.
>>
>>koko
>>---
>>http://www.kokoscorner.typepad.com
>>updated 9/16
>
>I brought this dish to the Sandy Eggo cookin at Rita's at Pacific
>Beach. I had to send the DH to the market - forgot crackers of any
>sort!
>
>Terry "Squeaks" Pulliam Burd

I remember, I was there, that's how I know it's delicious.

I started step one tonight. I need it for Thursday I hope I didn't
start it too late.

koko
---
http://www.kokoscorner.typepad.com
updated 11/10

"There is no love more sincere than the love of food"
George Bernard Shaw

Andy wrote:

> What's your best recipe? The one you're famous for?
>
> My best is flank steak and mashed potatoes and sauted onions.
>
> Yours?

Well, my Eggs Dikker En Thijs (like deviled eggs but with
curry powder and garnished with a Mandarin orange segment
and a sprig of parsley). These are always requeste for
Easter dinner and other picnic-type dinners or buffet dinners

Also, my Fresh Corn Enchiladas and my Green Corn Tamales.

And then there's my Orange Chiffon Cake with Orange Butter
Cream Icing (actually it's Betty Crocker's recipe but I'm
willing to plagiarize).

There are more but I can't think of them right now.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Nov 10, 12:03?pm, Andy <q> wrote:
> What's your best recipe? The one you're famous for?
>
> My best is flank steak and mashed potatoes and sauted onions.
>
> Yours?

I make a very mean Lasagna, also Moussaka, and my Tiramisu is the
best.

Rosie

"rosie" > wrote in message
oups.com...
> On Nov 10, 12:03?pm, Andy <q> wrote:
>> What's your best recipe? The one you're famous for?
>>


It's really sad, but I don't have a best recipe.
Dee Dee

On Nov 12, 10:51 am, "Dee.Dee" > wrote:
>
> It's really sad, but I don't have a best recipe.
> Dee Dee

You have so many well-liked recipes that no one can pick an absolute
favorite? Nothing sad about that.

My most festive dinners involve numerous Chinese-style dishes. The
best thing about them is not the individual dish but the overall
design and balance of the meal. -aem

rosie said...

> I make a very mean Lasagna, also Moussaka, and my Tiramisu is the
> best.


I recommend you pass the lasagna and tiramisu around the table away from me
first.

Andy

rosie wrote:
> On Nov 10, 12:03?pm, Andy <q> wrote:
>> What's your best recipe? The one you're famous for?
>>
>> My best is flank steak and mashed potatoes and sauted onions.
>>
>> Yours?
>
> I make a very mean Lasagna, also Moussaka, and my Tiramisu is the
> best.
>
> Rosie
>

How do you make your lasagna?

On Mon, 12 Nov 2007 13:51:44 -0500, "Dee.Dee" >
wrote:

>It's really sad, but I don't have a best recipe.

Which means you're a very good cook.

--
See return address to reply by email
remove the smiley face first

<sf> wrote in message ...
> On Mon, 12 Nov 2007 13:51:44 -0500, "Dee.Dee" >
> wrote:
>
>>It's really sad, but I don't have a best recipe.
>
> Which means you're a very good cook.
>


Thanks, that's really nice for you to say that!
Curtsy-ing,
Dee Dee

On Mon, 12 Nov 2007 13:51:44 -0500, "Dee.Dee" >
wrote:

>
>"rosie" > wrote in message
roups.com...
>> On Nov 10, 12:03?pm, Andy <q> wrote:
>>> What's your best recipe? The one you're famous for?
>>>
>
>
>It's really sad, but I don't have a best recipe.
>Dee Dee
>

that's o.k. somebody has to eat the damned stuff.

your pal,
blake

On Nov 12, 1:17?pm, Scott > wrote:
> rosie wrote:
> > On Nov 10, 12:03?pm, Andy <q> wrote:
> >> What's your best recipe? The one you're famous for?
>
> >> My best is flank steak and mashed potatoes and sauted onions.
>
> >> Yours?
>
> > I make a very mean Lasagna, also Moussaka, and my Tiramisu is the
> > best.
>
> > Rosie
>
> How do you make your lasagna?

Scott, I don't really follow a recipe, but make a meat sauce, similar
to a spaghetti sauce,
Noodles, riicotta, and cheese.

Rosie

On Sun, 11 Nov 2007 20:17:46 -0800, koko fired up random neurons and
synapses to opine:

>I started step one tonight. I need it for Thursday I hope I didn't
>start it too late.

You'll be fine - four days seems to be the magic minimum, however. I
tried to rush it at three and just wound up with bad sashimi :-)

And to Christine: no word on a June '08 San Diego cookin. Charlie's
our Master Organizer, as you know, although if someone wants to take
this on, I'm sure he'll be more than happy to do much of the on-line
organizing and the DH and I are always happy to host.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

rosie wrote:
>> How do you make your lasagna?
>
> Scott, I don't really follow a recipe, but make a meat sauce, similar
> to a spaghetti sauce,
> Noodles, riicotta, and cheese.
>
> Rosie
>

The best compliment I've gotten since I've been in Italy: Scott tried
the famous Neapolitan lasagna and told me sincerely that he likes mine
better. Yours sounds like how I make mine. Noodles, spaghetti-type
sauce, ricotta mixed with parmesan, mozzerella, parseley and egg in the
middle, mozzerella melted on top.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

On Nov 13, 11:41?pm, ravenlynne > wrote:
> rosie wrote:
> >> How do you make your lasagna?
>
> > Scott, I don't really follow a recipe, but make a meat sauce, similar
> > to a spaghetti sauce,
> > Noodles, riicotta, and cheese.
>
> > Rosie
>
> The best compliment I've gotten since I've been in Italy: Scott tried
> the famous Neapolitan lasagna and told me sincerely that he likes mine
> better. Yours sounds like how I make mine. Noodles, spaghetti-type
> sauce, ricotta mixed with parmesan, mozzerella, parseley and egg in the
> middle, mozzerella melted on top.
>
> --
> -Gina in Italy
>
> http://www.myspace.com/ravenlynne1975
> I'm a blogger: http://ravenwolflodge.blogspot.com

You got it Gina, and it is delicious, as a matter of fact, I am making
this for the christmas Eve dinner.

Rosie

Arri London wrote:

> Famous? Or infamous??
>
> One of the ones that always gets raves is a fruit tart on a sponge base
> (such as a genoise or the shortcake-type sponge). This is called
> 'Obsttorte' in German; means 'fruit tart'. There are other cakes/tortes
> called that too of course LOL.

Wow, that sounds yummy.

The thing people always expect me to make, and rave about, is my
toffee (I've posted the recipe here before). People also love my
coconut shrimp, but I make that really seldom, because it's a
combination of a lot of work and deep-frying, which I rarely do.

Serene
--
Spin the auto-sig generator, and she says:

"The fact that a believer is happier than a skeptic is no more
to the point than the fact that a drunken man is happier than a
sober one." [George Bernard Shaw]

Terry Pulliam Burd wrote:
> On Sat, 10 Nov 2007 12:03:45 -0600, Andy <q> fired up random neurons
> and synapses to opine:
>
>> What's your best recipe? The one you're famous for?
>>
>> My best is flank steak and mashed potatoes and sauted onions.
>
> I dunno about "best" or "famous," as I'm an extremely eclectic cook
> and have a number of dishes that get rave reviews (we will not discuss
> the less-than-successful dishes that were politely pushed around
> plates). One that comes to mind, though, is a Tequila and Lime Cured
> Gravlax that is super easy and wonderful - you can also do this with
> orange juice:
>
> @@@@@ Now You're Cooking! Export Format
>
> Tequila And Lime Cured Gravlax

Wow, this looks so easy and elegant. I think I'll make it for our
next big party. Yum.

Serene
--
Spin the auto-sig generator, and she says:

"Puritanism -- The haunting fear that someone, somewhere, may be
happy." -- H. L. Mencken