Posts by DC Sunshine

Quote: Originally Posted by MicStone  Sorry olmoelisa what do you mean "ever use hot stock" I should also add, I keep my stock in a Bain, on a bench in between my flat top & burners so it should usually stay...

Anchovies Rule!   Gotta have 'em on a pizza Gotta have 'em on grilled cheese toast Gotta have 'em in a Caesar Gotta have 'em on a hard boiled egg Gotta have 'em with a fork straight from the jar!   Just gotta...

Oh you guys think time differences are awkward - try it from here! I'm anywhere from 9 to 13 hours ahead...and usually the only member here. "Waaaaah!!" as Lucille Ball would say :P   Hey, I wonder if that means I can see...

Veal Chop - rare, fluffy long grain rice cooked in chicken stock, sauteed mushroom in red wine sauce,  Heaven!

Hi Thebeloved,   That recipe sounds pretty much spot on, it's roughly how long mine take.  Just remember to add any salt at the end of cooking or it will make the peas tough rather than turning to mush, I think. ...

This is a bit like Bughut's post... it's a Piperade with eggs. http://www.epicurious.com/recipes/food/views/Poached-Eggs-in-Piperade-230623   I'd say some nice big chunks of your favourite bread to sop up the juices would be...

Quote: Originally Posted by kokopuffs  Maybe they simply wanna' clear off the accumulated crud from their knife! I concur - it doesn't do the knife any favours though...

Yes agreed - is it sweet or what?   I had a weird idea for savoury - a nice hard long piece of pork crackling.   Depends what you are trying to skewer...

Another use for the good 'ol Iceberg is shredded and added to a garden pea soup.  Just seems to add something nice to it.  Or in about any veg soup it'd prob be good.   I used it just roughly chopped, dressed with...

lol Petals///"Pull on a rug" means just that, go for the blankie to keep footsies warm   It's a very important part of the comfort food night ritual.