Easter Eggs

In article , [email protected]
says...

Really? Here, it's a big selling point for better-class restaurants to
advertise as much as possible has been made-on-the-premises-from
scratch...right down to the stock, the bread, pasta, icecream, after
dinner chocolates etc. The other big thing, is using the freshest most
locally-sourced ingredients wherever possible (meat, veg, fish etc.) They
will even list the names of the local producers.

Janet. UK
 
On Apr 24, 5:23?pm, Tara wrote:

We were invited to an overnighter. The hostess had dyed hard cooked
eggs and somehow put on a design. They were her centerpiece for
Easter night's dinner.
She served em with biscuits on Monday morning. Said it was
tradition for two ppl to crack their respective eggs before eating.
No waste in THAT house.

She also had choc. covered marshmallow eggs and I let myself go and
ate about 5 of em. Hadn't tasted those in 50 years.
 
ooohhh i would never eat any wild meat without cooking to well done... the
man who served it to us is one of those guys you see on the snake round up
in LA ... he traps the snakes and keeps them caged for a time, milks the
venom for sale to a medical firm that makes the snake bite antivenom... they
somehow test the snakes for who knows what... when he butchers them the
results of these tests is what determines eat or not eat... and i do recall
for some reason cleaning them was done in some particular fashion/order? to
prevent something...

thats my life experience, ymmv, and to be honest, as with all game meats i
don't eat it if i don't know who killed/cleaned/cooked it... no venison in
an eatery for me,

Lee
"Landon" wrote in message
news:[email protected]...
 
>"Landon" wrote in message
On Tue, 26 Apr 2011 12:21:53 -0500, "Storrmmee"
wrote:


I certainly will, Lee. I've looked at so many now that they're all
starting to look the same! Every time I look at one I like, I come
home and research the comments on the web about that model. If I find
that a particular one has lots of complaints on a specific feature, I
strike it from my list of possible's.
 
On Wed, 27 Apr 2011 13:26:25 +0100, Janet wrote:

Yeah, I noticed that - but not in the US; at least in the places I eat
- and it's just assumed in the more expensive restaurants. For
instance, I ate at a seafood restaurant recently that had wonderful
desserts (including the ice cream which came in a tiny scoop on top of
my pear tart) but there was nothing mentioned about them being house
made until I commented about how good my dessert was. The waiter
commented, "Yes, the pastry chef is very proud of his work". Period,
end of story, that was it.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Wed, 27 Apr 2011 04:13:55 -0500, "Storrmmee"
wrote:


Heh! I never do that. In college, I had a friend who made "garbage
soup" on Fridays. I never ate it but I heard it was very good and
that she had a lot of requests to be invited over for dinner when she
made it.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Apr 26, 1:10?am, "Julie Bove" wrote:

If your dainty darling is so allergic to everything then she shouldn't
be dyeing anything. You are so full of shit it's ridiculous. LOL
 
On Wed, 27 Apr 2011 11:58:12 -0400, "jmcquown"
wrote:


Me either. My mother's version of making soup was to open a can of
Campbell's; which is probably why I don't particularly like soup as an
adult.

My sister made that soup out of leftover pot roast and it was
absolutely delicious. She used *all* the leftovers in it - meat,
potatoes and vegetables.


--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Wed, 27 Apr 2011 10:43:36 -0700 (PDT), projectile vomit chick
wrote:




--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Wed, 27 Apr 2011 10:43:36 -0700 (PDT), projectile vomit chick
wrote:


I can tell you what I do. I don't cook for a crowd when there's only
two of us and my husband eats whatever is leftover (*if* there are
leftovers, which I plan into the meal) for lunch the following day.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Wed, 27 Apr 2011 04:19:45 -0500, "Storrmmee"
wrote:


JL has been advocating rice flour. Does it really thicken as well as
wheat flour does? I really should get some to keep on hand for when
my DIL joins us for dinner.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
Julie Bove wrote:

I have never noticed any grittiness with the rice flour i use.
Fortunately i took a look at the box before i sent this off, and i
didn't notice before that it is "sweet rice' flour.
http://www.kodafarms.com/products.html

Not only does it seem to me to work better for a roux and sauce than
wheat flour but i think it adds a very nice flavour, superior to that of
wheat flour.
--
JL
 
On Wed, 27 Apr 2011 21:50:18 -0700, "Julie Bove"
wrote:


Thanks, Julie! I have a box of Mochiko on hand, so I don't have to go
out and buy something special after all. Now, to remember to use it!

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Wed, 27 Apr 2011 22:42:20 -0700, "M. JL Esq."
wrote:


Thanks for the confirmation, JL! I have a box of Mochiko already.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
garbage goes in the trash, food that is destined to be thrown out if not
used promptly goes in the adventure... as you go through the frig you sort
into soup pot or trash... sometimes onto the table makes the adventure trash
going out as you sort... works great because frig gets cleaned out/wiped
out, trash goes out, if the dw is empty it gets loaded and when everything
is on the table you put into pot according to what needs to cook longest...
never the same, rarely bad and often exciting...

stir fry, fried rice, and omelettes can also use this concept, keeps waste
down, kinda exciting combining things you normally don't and always
different is great to me, make sure if you go with omlette that sauces and
cheese are scrutinized.

Lee
"sf" wrote in message
news:[email protected]...
 
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