Yippie Skippie, the crabs arrived while Squeaks and I were at The Shop
for Cooks, buying more kitchen goodies. I bought more cheese paper, a
cruet set, and a really stinking cool lemon juicer. Photos to follow
but for now.

Tah Dahhhhh the crabs. Oh, and there are lobsters under all that crab.
http://www.flickr.com/photos/koko181/5065696524/

Off to the pastry class now. Hope we can take photos there.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/04/10
Watkins natural spices
www.apinchofspices.com

koko wrote:
> Yippie Skippie, the crabs arrived while Squeaks and I were at The Shop
> for Cooks, buying more kitchen goodies. I bought more cheese paper, a
> cruet set, and a really stinking cool lemon juicer. Photos to follow
> but for now.

cheese paper? 'splain Lucy?

koko > wrote in news:s3g1b6dr4ekd4q3art1ltautnlkqkqgs4j@
4ax.com:

>
> Yippie Skippie, the crabs arrived while Squeaks and I were at The Shop
> for Cooks, buying more kitchen goodies. I bought more cheese paper, a
> cruet set, and a really stinking cool lemon juicer. Photos to follow
> but for now.
>
> Tah Dahhhhh the crabs. Oh, and there are lobsters under all that crab.
> http://www.flickr.com/photos/koko181/5065696524/



They look like our "Sandies" aka "Blue Swimmers".... and they are
*sweet*!!

I just want to see some pics of the lobsters!!




>
> Off to the pastry class now. Hope we can take photos there.
>



Pastry class today...... and no pastry tonight??



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Sat, 09 Oct 2010 16:01:46 -0400, Goomba >
wrote:

>koko wrote:
>> Yippie Skippie, the crabs arrived while Squeaks and I were at The Shop
>> for Cooks, buying more kitchen goodies. I bought more cheese paper, a
>> cruet set, and a really stinking cool lemon juicer. Photos to follow
>> but for now.
>
>cheese paper? 'splain Lucy?

I bought some the last time I was here visiting Squeaks.
http://www.kokoscornerblog.com/mycor...die-finds.html

or
http://tinyurl.com/2ecy85g

They are great. The cheese stays fresher and lasts longer than any
other storage method I've used.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/04/10
Watkins natural spices
www.apinchofspices.com

On Sat, 09 Oct 2010 18:05:40 -0700, koko > wrote:

> I bought some the last time I was here visiting Squeaks.
> http://www.kokoscornerblog.com/mycor...die-finds.html
>
> or
> http://tinyurl.com/2ecy85g
>
> They are great. The cheese stays fresher and lasts longer than any
> other storage method I've used.

TY for the recipe, but I'm unclear on concept. How do you combine raw
meat with the prepared biscuit mix without over working the flour
mixture? How small are the chunks of flour coated sausage supposed to
be at the end?

--

Never trust a dog to watch your food.

On Sat, 09 Oct 2010 12:20:31 -0700, koko wrote:

> Yippie Skippie, the crabs arrived while Squeaks and I were at The Shop
> for Cooks, buying more kitchen goodies. I bought more cheese paper, a
> cruet set, and a really stinking cool lemon juicer. Photos to follow
> but for now.
>
> Tah Dahhhhh the crabs. Oh, and there are lobsters under all that crab.
> http://www.flickr.com/photos/koko181/5065696524/
>
> Off to the pastry class now. Hope we can take photos there.
>
> koko

they look damned good.

your pal,
blake

On Sat, 9 Oct 2010 20:50:27 -0500, Sqwertz >
arranged random neurons and said:

>On Sat, 09 Oct 2010 12:20:31 -0700, koko wrote:
>
>> Tah Dahhhhh the crabs. Oh, and there are lobsters under all that crab.
>> http://www.flickr.com/photos/koko181/5065696524/
>
>It looks like th crustaceans have crustaceans of their own.

That's just gobs of Old Bay seasoning. Damn they were good! Had most
of the rest of them tonight.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Terry Pulliam Burd wrote:
> On Sat, 9 Oct 2010 20:50:27 -0500, Sqwertz >
> arranged random neurons and said:
>
>> On Sat, 09 Oct 2010 12:20:31 -0700, koko wrote:
>>
>>> Tah Dahhhhh the crabs. Oh, and there are lobsters under all that
>>> crab. http://www.flickr.com/photos/koko181/5065696524/
>>
>> It looks like th crustaceans have crustaceans of their own.
>
> That's just gobs of Old Bay seasoning. Damn they were good! Had most
> of the rest of them tonight.
>
> Terry "Squeaks" Pulliam Burd

Happy to see that Old Bay! Wouldn't be good steamed crabs without it.

On 10/9/2010 8:05 PM, koko wrote:
> On Sat, 09 Oct 2010 16:01:46 -0400, >
> wrote:
>
>> koko wrote:
>>> Yippie Skippie, the crabs arrived while Squeaks and I were at The Shop
>>> for Cooks, buying more kitchen goodies. I bought more cheese paper, a
>>> cruet set, and a really stinking cool lemon juicer. Photos to follow
>>> but for now.
>>
>> cheese paper? 'splain Lucy?
>
> I bought some the last time I was here visiting Squeaks.
> http://www.kokoscornerblog.com/mycor...die-finds.html
>
> or
> http://tinyurl.com/2ecy85g
>
> They are great. The cheese stays fresher and lasts longer than any
> other storage method I've used.

With regard to "cheese paper", there's a brief article about 'A Good Way
to Store Cheese' in the "Cook's Illustrated" magazine (bottom right, pg.
30, Nov/Dec 2010). The gist of the article says this:

"Cheeses single-wrapped in plastic --whether cling wrap or zipper-lock
bags-- were the first to show mold. However, cheeses shrouded in waxed
or parchment paper alone lost moisture and dried out. The best method:
waxed or parchment paper loosely wrapped with aluminum foil."

I thought this was interesting. If that special cheese paper is
expensive, then this sounds like a good, less expensive alternative (?).
Oh, the article also says the double-wrapped method kept cheddar,
brie, and fresh goat cheeses very well after six weeks.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:

> With regard to "cheese paper", there's a brief article about 'A Good Way
> to Store Cheese' in the "Cook's Illustrated" magazine (bottom right, pg.
> 30, Nov/Dec 2010). The gist of the article says this:
>
> "Cheeses single-wrapped in plastic --whether cling wrap or zipper-lock
> bags-- were the first to show mold. However, cheeses shrouded in waxed
> or parchment paper alone lost moisture and dried out. The best method:
> waxed or parchment paper loosely wrapped with aluminum foil."
>
> I thought this was interesting. If that special cheese paper is
> expensive, then this sounds like a good, less expensive alternative (?).
> Oh, the article also says the double-wrapped method kept cheddar, brie,
> and fresh goat cheeses very well after six weeks.
>
> Sky
>
Thank you muchly for this research and information. I sometimes keep
really good cheeses a while (on the rare occasion when we haven't
gobbled them up all too quickly) and this could come in handy.

Sky wrote:

> With regard to "cheese paper", there's a brief article about 'A Good Way
> to Store Cheese' in the "Cook's Illustrated" magazine

There was a Carl's Junior (burger chain) TV ad which featured two slacker
youths eating cheeseburgers in a car. As one of them finished, his buddy
said, "Are you going to eat your cheese paper?" referring to the bits of
melted cheese which had oozed out of the burger onto its wrapping paper.

Bob