[mamavan]

MANDARIN CHICKEN -

[PETUNIA77]

NAUGHTY BISCOTTI

http://www.naughtybiscotti.com/cookies.html

[mamavan]

IRISH COFFEE - Irish coffee (Irish: Caife Gaelach) is a cocktail consisting of hot coffee, Irish whiskey, and sugar, stirred, and topped with thick cream.

[FriscoGirl]

EEL SUSHI (unagi)



Eel is not part of the original Edo style sushi menu. The reason for this is that Edo (old name of Tokyo) was famous for its fast food industry specializing in Edo style sushi, tempura, soba, and unagi, or eel was no exception. During the Edo period, eel were abundant in the Tokyo area and had a cuisine called the Edomae Unagi. Many unagi chefs existed during the Edo period (a few of them still presently exist throughout Japan) and it was considered a separate profession since it required much skill. Sushi chefs wouldn’t dare to sell eel prepared by themselves because they knew they couldn't beat the taste and would make a fool out of themselves. Renowned sushi restaurants in would usually buy prepared eel from professional unagi chefs.

Eel is a difficult fish to prepare. It is cooked when used as sushi, and never eaten raw. It has a sweet, but earthy aroma, and if it is prepared improperly, the flesh can smell, and become very tough and rubbery. The eel is first filleted, and then grilled on open flame. This gets rid of excess fat under the skin, which is where the unpleasant scent mostly comes from. Then it is steamed to make the meat fluffy and to further drain out the oils. After this, it is once again grilled on open flame while basting it many times with eel sauce (unagi no tare) which is made from the eel trimmings, soy sauce, sugar, and sake (rice wine).

Eel should be soft, fluffy, and very flaky. It is mild in fat even after the grilling and steaming, and that is what a good eel should taste like. It is pleasant on the palate and should never have a fishy or earthy aftertaste. Crushed Japanese green pepper corn called sansho is often served with eel at eel restaurants. While this is not usually used in sushi restaurants, it stimulates the sweet taste of the eel.

[PETUNIA77]

OK...WORKING WITH FRISCOGIRL'S LETTER "I" FROM SUSHI...

AND BECAUSE IT IS NOW OFFICIALLY AUTUMN...HOW ABOUT...


INDIAN CORN...





Better known in England as sweet corn. Can be eaten on the cob, creamed or plain. Cobs are up to 8 inches long and grow in a green husk on a plant about 6 ft high with pointed green leaves. The kernels provide the raw material for maize, hominy, polenta and cornflour when dried, but are soft and milky when cooked as green corn.

[mamavan]

Neufchâtel Cheese -


The French original, hailing from the town of Neufchâtel in the region of Normandy, is a soft, white, unripened cheese. When young, its flavor is slightly salty but delicate and mild. After ripening, Neufchâtel becomes more pungent. It's made from cows' milk and the milk fat content varies widely (from 20 to 45 percent). Neufchâtel is available in a variety of shapes — square, rectangular, cylindrical and the special heart-shape variety called Coeur de Bray .

[CathieC]

Egg Nog

[PETUNIA77]

BIG BUMP!!!!!!

WELL, WITH THANKSGIVING HERE IN A FEW DAYS...

GIBLET GRAVY



HAPPY THANKSGIVING!!

[FriscoGirl]

Going with the Thanksgiving theme


YAMS

[PETUNIA77]

SUCCOTASH






Succotash "boiled corn kernels" is a food dish consisting primarily of corn and lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. Succotash is a traditional dish of many Thanksgiving celebrations in New England as well as in Pennsylvania and other states. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

[mamavan]

HEAVENLY HASH -



vanilla and chocolate ice cream filled with white vanilla marshmallow swirls, chopped almonds, and dark chocolate chunks.

[PETUNIA77]

well, it's only 24 degrees fahrenheit outside my house...so...

HOT COCOA

i prefer mine homemade with marshmallows...mmmm










MARSHMALLOW MUSTACHE!!!!!!!!!!!! LOL!

[g8rmom]

Ambrosia

[FriscoGirl]

Artichoke



The globe artichoke (Cynara cardunculus var. scolymus) is a perennial thistle of the Cynara genus originating in Southern Europe around the Mediterranean. It grows to 4.6–6.6 ft tall, with arching, deeply lobed, silvery, glaucous-green leaves 20–32 in long. The flowers develop in a large head from an edible bud about 3.1–5.9 in diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in older larger flowers.

The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state; the seeds of artichokes, probably cultivated, were found during the excavation of Roman-period Mons Claudianus in Egypt. Names for the artichoke in many European languages come from the Arabic الخرشوف al-khurshūf. Artichokes were cultivated in Sicily since the time of the ancient Greeks, the Greeks calling them kaktos. In this period, the leaves and flower heads, which cultivation had already improved from the wild form, were eaten. The Romans, who called the vegetable carduus, received the plant from the Greeks. Globe artichokes are known to have been cultivated at Naples around the middle of the 9th century.

[PETUNIA77]

EXTRACT





DRAWING FLAVORS FROM CERTAIN FOODS...USED TO FLAVOR OTHER FOOD ITEMS...