Tonight:

Roast Chicken for Les Paresseaux (Lazy People)
from Around My French Table by Dorie Greenspan

Then chicken stock from the leftover chicken

Tomorrow:

Risotto with the chicken stock from today

Bread-and-butter pickles from the Ball Blue Book

Citrus jelly from he
http://www.kraftrecipes.com/recipes/...lly-60900.aspx (one
batch with just oranges and lemons; one batch with blood oranges for color)

As many loaves of bread as I have the energy for

What are you planning to cook this weekend?

Serene
--
http://www.momfoodproject.com

On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy
> wrote:

>Tonight:
>
>Roast Chicken for Les Paresseaux (Lazy People)
>from Around My French Table by Dorie Greenspan
>
>Then chicken stock from the leftover chicken
>
>Tomorrow:
>
>Risotto with the chicken stock from today
>
>Bread-and-butter pickles from the Ball Blue Book
>
>Citrus jelly from he
>http://www.kraftrecipes.com/recipes/...lly-60900.aspx (one
>batch with just oranges and lemons; one batch with blood oranges for color)
>
>As many loaves of bread as I have the energy for
>
>What are you planning to cook this weekend?
>
>Serene

I'll be trying to hone my chocolate candy making skills. I have a lot
of co workers willing to sacrifice themselves critiquing my efforts.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 1/03/11

Natural Watkins Spices
www.apinchofspices.com

On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy
> wrote:

> Tomorrow:
>
> Risotto with the chicken stock from today

I need to ask you about this. Are you using the coarse grind or the
same med/fine grind you'd use to make cornbread? I have a recipe I
want to make, but I'd have to travel (and search) to find coarse
cornmeal. It's not popular enough in my neighborhood these days to be
sold loose in bins at the vegetable store. I don't even see it in
plastic containers anymore.

--

Never trust a dog to watch your food.

"sf" > ha scritto nel messaggio
> On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy> wrote:
>
>> Tomorrow:
>>
>> Risotto with the chicken stock from today
>
> I need to ask you about this. Are you using the coarse grind or the
> same med/fine grind you'd use to make cornbread? I have a recipe I
> want to make, but I'd have to travel (and search) to find coarse
> cornmeal.

If you really mean polenta and not risotto, then use ordinary cornmeal and
get the central Italian version. Use coarse cornmeal and get the more
Alpine version.

sf wrote:

> On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy
> > wrote:
>
>> Tomorrow:
>>
>> Risotto with the chicken stock from today
>
> I need to ask you about this. Are you using the coarse grind or the same
> med/fine grind you'd use to make cornbread? I have a recipe I want to
> make, but I'd have to travel (and search) to find coarse cornmeal. It's
> not popular enough in my neighborhood these days to be sold loose in bins
> at the vegetable store. I don't even see it in plastic containers
> anymore.


Translation: "I think risotto is made from cornmeal."

Bob

On Sat, 8 Jan 2011 01:23:15 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy
> > > wrote:
> >
> >> Tomorrow:
> >>
> >> Risotto with the chicken stock from today
> >
> > I need to ask you about this. Are you using the coarse grind or the same
> > med/fine grind you'd use to make cornbread? I have a recipe I want to
> > make, but I'd have to travel (and search) to find coarse cornmeal. It's
> > not popular enough in my neighborhood these days to be sold loose in bins
> > at the vegetable store. I don't even see it in plastic containers
> > anymore.
>
>
> Translation: "I think risotto is made from cornmeal."
>
What's wrong with your thinking these days? Is that your way of
asking for a recipe?



--

Never trust a dog to watch your food.

On Sat, 8 Jan 2011 07:44:39 +0100, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio
> > On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy> wrote:
> >
> >> Tomorrow:
> >>
> >> Risotto with the chicken stock from today
> >
> > I need to ask you about this. Are you using the coarse grind or the
> > same med/fine grind you'd use to make cornbread? I have a recipe I
> > want to make, but I'd have to travel (and search) to find coarse
> > cornmeal.
>
> If you really mean polenta and not risotto, then use ordinary cornmeal and
> get the central Italian version. Use coarse cornmeal and get the more
> Alpine version.
>
I'm talking about cornmeal, not rice. Thanks. So, the coarser stuff
is Northern Italian?

--

Never trust a dog to watch your food.

On Sat, 8 Jan 2011 01:23:15 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy
>> > wrote:
>>
>>> Tomorrow:
>>>
>>> Risotto with the chicken stock from today
>>
>> I need to ask you about this. Are you using the coarse grind or the same
>> med/fine grind you'd use to make cornbread? I have a recipe I want to
>> make, but I'd have to travel (and search) to find coarse cornmeal. It's
>> not popular enough in my neighborhood these days to be sold loose in bins
>> at the vegetable store. I don't even see it in plastic containers
>> anymore.
>
>
>Translation: "I think risotto is made from cornmeal."
>
>Bob

Illiterate *******.

sf wrote:
> On Fri, 07 Jan 2011 15:25:30 -0800, Serene Vannoy
> > wrote:
>
>> Tomorrow:
>>
>> Risotto with the chicken stock from today
>
> I need to ask you about this. Are you using the coarse grind or the
> same med/fine grind you'd use to make cornbread? I have a recipe I
> want to make, but I'd have to travel (and search) to find coarse
> cornmeal. It's not popular enough in my neighborhood these days to be
> sold loose in bins at the vegetable store. I don't even see it in
> plastic containers anymore.
>

My local safeway carries Bob's barnd
http://www.bobsredmill.com/coarse-grind-cornmeal.html

Overall, the best place in town for this kind of stuff is Rainbow.
If they don't have it nobody does.

http://www.rainbow.coop/

--
Mort

sf wrote:

>>>> Risotto with the chicken stock from today
>>>
>>> I need to ask you about this. Are you using the coarse grind or the
>>> same med/fine grind you'd use to make cornbread? I have a recipe I want
>>> to make, but I'd have to travel (and search) to find coarse cornmeal.
>>> It's not popular enough in my neighborhood these days to be sold loose
>>> in bins at the vegetable store. I don't even see it in plastic
>>> containers anymore.
>>
>> Translation: "I think risotto is made from cornmeal."
>>
> What's wrong with your thinking these days? Is that your way of
> asking for a recipe?


See the quote? Serene quite clearly wrote "Risotto." You quite clearly asked
about cornmeal. Therefore you think risotto is made from cornmeal. RISOTTO
IS MADE FROM RICE, NOT CORNMEAL!

What's wrong with your thinking these days? Have you been getting packages
from China by way of Texas?

Bob

On Sat, 8 Jan 2011 19:51:24 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >>>> Risotto with the chicken stock from today
> >>>
> >>> I need to ask you about this. Are you using the coarse grind or the
> >>> same med/fine grind you'd use to make cornbread? I have a recipe I want
> >>> to make, but I'd have to travel (and search) to find coarse cornmeal.
> >>> It's not popular enough in my neighborhood these days to be sold loose
> >>> in bins at the vegetable store. I don't even see it in plastic
> >>> containers anymore.
> >>
> >> Translation: "I think risotto is made from cornmeal."
> >>
> > What's wrong with your thinking these days? Is that your way of
> > asking for a recipe?
>
>
> See the quote? Serene quite clearly wrote "Risotto." You quite clearly asked
> about cornmeal. Therefore you think risotto is made from cornmeal. RISOTTO
> IS MADE FROM RICE, NOT CORNMEAL!
>
> What's wrong with your thinking these days? Have you been getting packages
> from China by way of Texas?
>
<slapping forehead> I've had polenta on the brain for two weeks.
Sorry.

--

Never trust a dog to watch your food.