Recent content by jkgourmet

Also try some baslamic vinegar on those roasted asparagus - at least the green ones. I've had white asparagus but find I don't like the taste or the texture quite as much as the green.

I'll pass on the dog and just take the chile! Photos of the evening (not the food, however) are here for those interested: Buffalo Wine & Dine Dinner Club

We had our Wii bowling party - and the fifties style food to match. Ruffles & onion dip, lettuce wedges with blue cheese dressing, wings, Frito's, popcorn (from a real concession type popcorn maker just added to the host's gameroom), little smokies in the bbq/grape jelly sauce, pigs in the...

What a treasure! Thanks for sharing with us, Joe.

The Joy of Cooking, given to me as a wedding gift in 1975. I dumped the husband, kept the cookbook.

A ham with honey, dark sugar glaze, buttered brussel sprouts and roasted red potatoes seasoned with garlic and spanish sea salt. Sadly, I overcooked the sprouts just a little, so they were mushy. but the ham was wonderful. Went very nicely with a surprisingly inexpensive pinot noir from Meridian.

Glad to hear it. What did you end up using to season the lamb and the duck?

I'll add one more to the paella discussion. We visited a small place in Mexico called Ajijic last month. About forty miles south of Guadalajara, an area that National Geographic declared the second best climate in the world. After that, Americans and Canadians flocked to the town, bringing...

What kind of chili? Jalapeno? Seranno? Anaheim?

Thanks for all the info and the YouTube link. This is definately going down on my to-do list. Maybe I'll start with a chicken as turkey for two leaves WAAAAY too many leftovers. (which is why our Thanksgiving meal was a small prime rib, and Christmas dinner is usually a small leg of lamb or...

Oh, I'm afraid I just have to disagree with you about the duck. Lamb and duck are my favorite meats. I confess that I've never cooked a whole duck, BUT we do duck legs at least twice a month. Love 'em. We also get and cook duck breast but the cost is very high so it's a rare treat. If you...

I don't bake, but when I buy or order pie in a restaurant, it's going to be key lime. Always. I would never turn down peach pie or rhubarb pie, though.

I've seen the powdered buttermilk, but alway decided against it. Do those of you who use powerdered Butermilk think that it would be ean inferior product?

Whole trout and asparagus. Both fresh. Yum.

I'd be most interested in hearing about your results and technique after you have the Turkey. I hope you will share!