Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

Joe, I've honed my deli rye recipe as per your suggestions a while back and finally feel comfortable with my rye bread. I made Reubins with it recently and they were superb.

Imbolc feast was tonight. Ten guests, seven course. Chef is exhausted and the kitchen's a wreck.

One of the guests was from Key West and he brought Conch Fritter batter. Another brought Ginger Snaps made with cannibutter.

Bailey's Irish Cream Tiramisu with homemade vanilla gelato was the dessert.
Lamb stew matched with a Spanish Riojo the main course.

blessed be

Sounds delicious, Geger! Blessed Be to you as well.

King Arthur Flour sells a rye bread improver and a deli rye flavor to enhance the flavor and texture of rye. I make a seeded (caraway seeds) deli rye, which tastes good to me. It tastes a lot better than anything that I bought in these modern day bakeries and it's a lot less expensive. At any rate, I ordered the deli rye flavor to try it. I'll let you know how it works.

I read somewhere that the color of the bread you ate determined your class/social standing. The rich "elites" ate white bread exclusively. The peasants the darker whole grain breads, when they were lucky to get it. I was raised with the darker whole grain breads and still prefer them over white. They taste better. However, there is one exception: whenever I have soft shell crab, I serve it on toasted white bread. When I was first introduced to this delicacy, the soft shell crab was served on toasted white bread and I just kept the tradition.

How did it compare to your regular version?

Tonights delight is a simple roast chicken, roast taters, roasted brocolli (vinegar, oilive oil and soy sauce) and gravy.

Planning Mr's Schlacks Bday dinner next week.

Thinking of going with Pork loin on the bone, Crackling, Herb and onion stuffing, sauteed brussel sprouts, Apple sauce and gravy.

- any suggestions?

That birthday dinner sounds delicious. Lucky Mrs. schlack! What are thinking for dessert?

the baileys tiramasu has been demanded and who am I to argue?

You are a very good husband, schlack!

I made a double recipe of the Tiramisu. A dozen egg yolks, two pounds of Mascarpone cheese, two shots of esspresso and about a cup of Bailey's. The ladyfingers were soaked in equal amounts of esspresso and Bailey's.
The custard didn't thicken as much as I would have liked and to me the Bailey's flavor didn't come through as much as I wanted. But that's just being nitpicky.
It was amazing!
Next time I may cook the custard or just add a little gelatin to help it thicken like a panna cota.
I've made tiramisu with no spirits, with Amaretto and now with Bailey's. The Amaretto flavor comes through a little better but I still preferred the Irish Cream version.
Maybe if I had Irish Whiskey I'd skip the Bailey's and add it directly to the custard. All the other ingredients are already there.

Maybe if I had Irish whisky I'd add it directly to the chef...!

It's Super Bowl Sunday, and I made some guacamole and fresh salsa and mini tostadas. Also a veggie tray with sour cream green onion dip. Tortilla chips to dip. BBQing chicken for dinner in a mesquite-lime-garlic marinade. Spanish rice and grilled zucchini as accompaniments. For dessert, I have vanilla ice cream, with chocolate fudge sauce, Kahlua and caramel sauce sprinkled with chopped toasted pecans.