Lin took pictures of her food:

Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche
http://i44.tinypic.com/inwumd.jpg
This stuff was not only an awesome first course, it made a very nice topping
for bagels the next morning. The drink you see is a sake-rita, which made a
pleasant (and pretty benign) accompaniment to the first couple courses.


Crab, Jícama, and Avocado Tower with Watermelon Jus
http://i39.tinypic.com/jfep2x.jpg
This was a very refreshing and light course, but full of flavor. Lin added
cilantro to hers, while I chose not to.


We didn't take a picture of the tossed salad. It was just a typical tossed
salad. Since it was so hot I decided not to make the avgolemono with puréed
kale; it just didn't sound appealing to either of us. We had plenty of food
anyway.


Rhubarb Sorbet
http://i44.tinypic.com/2rr41ol.jpg
This turned out a bit sweeter than I intended. It was a decent
palate-cleanser, but would have been more effective in that role if I'd used
less sugar.


Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
Jasmine Rice
Hoisin Beans
http://i44.tinypic.com/r8icsk.jpg
(Notice the relatively-paltry amounts of rice and beans. Lin was virtuous.)
"Oakland-Style" barbecue sauce contains coffee. I'd been a bit concerned
about the recipe since it had what I feared would be an excessive amount of
Worcestershire sauce. But it actually turned out to be an extremely good
accompaniment to the ribs. I had a little bowl of the sauce which I spooned
on as needed; Lin just served herself that little squiggle you see. That's a
Negro Modela in the glass.


Dark Chocolate Microwave-Steamed Pudding
Eggplant-Cinnamon Ice Cream
Kahlua
http://i41.tinypic.com/sfxpu1.jpg
(I had iced coffee instead of Kahlua.) The steamed pudding recipe comes from
_Microwave Gourmet_, and I highly recommend it. I'd been a bit concerned
that the eggplant ice cream would be weird, but both Lin and I liked it a
lot. To me it had a flavor inexplicably like coconut.


Bob

On May 27, 2:49*pm, "Bob Terwilliger" >
wrote:
> Lin took pictures of her food:
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraichehttp://i44.tinypic.com/inwumd.jpg
> This stuff was not only an awesome first course, it made a very nice topping
> for bagels the next morning. The drink you see is a sake-rita, which made a
> pleasant (and pretty benign) accompaniment to the first couple courses.
>
> Crab, Jícama, and Avocado Tower with Watermelon Jushttp://i39.tinypic.com/jfep2x.jpg
> This was a very refreshing and light course, but full of flavor. Lin added
> cilantro to hers, while I chose not to.
>
> We didn't take a picture of the tossed salad. It was just a typical tossed
> salad. Since it was so hot I decided not to make the avgolemono with puréed
> kale; it just didn't sound appealing to either of us. We had plenty of food
> anyway.
>
> Rhubarb Sorbethttp://i44.tinypic.com/2rr41ol.jpg
> This turned out a bit sweeter than I intended. It was a decent
> palate-cleanser, but would have been more effective in that role if I'd used
> less sugar.
>
> Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
> Jasmine Rice
> Hoisin Beanshttp://i44.tinypic.com/r8icsk.jpg
> (Notice the relatively-paltry amounts of rice and beans. Lin was virtuous..)
> "Oakland-Style" barbecue sauce contains coffee. I'd been a bit concerned
> about the recipe since it had what I feared would be an excessive amount of
> Worcestershire sauce. But it actually turned out to be an extremely good
> accompaniment to the ribs. I had a little bowl of the sauce which I spooned
> on as needed; Lin just served herself that little squiggle you see. That's a
> Negro Modela in the glass.
>
> Dark Chocolate Microwave-Steamed Pudding
> Eggplant-Cinnamon Ice Cream
> Kahluahttp://i41.tinypic.com/sfxpu1.jpg
> (I had iced coffee instead of Kahlua.) The steamed pudding recipe comes from
> _Microwave Gourmet_, and I highly recommend it. I'd been a bit concerned
> that the eggplant ice cream would be weird, but both Lin and I liked it a
> lot. To me it had a flavor inexplicably like coconut.
>
> Bob

Those look like appetizers. I could eat at least 6 of those ribs. Nice
pics though.

Chemo wrote:

>> Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
>> Jasmine Rice
>> Hoisin Beans
>> http://i44.tinypic.com/r8icsk.jpg
>
> Those look like appetizers. I could eat at least 6 of those ribs. Nice
> pics though.

We had eight ribs in the rack altogether. Most survived until yesterday. One
even survived to be my breakfast this morning. In a multi-course meal like
that, pretty much *everything* is an appetizer, otherwise the diners are too
stuffed to make it through the entire meal.

Lin deserves *complete* credit for the photography; she's much more
artistically talented than I am. Thanks on her behalf.

Bob

Christine wrote:

>> Lin took pictures of her food:
>
> All I can say, is WOW.
>
> You are in a league of your own... Maybe Kay Hartman's league, if not
> alone.

Oh, I must disagree! I only cooked for Lin and myself; Kay could have made
that menu for twelve people AND added a pasta salad and another dessert!

Besides, Kay wouldn't have had this at the end of the day (which doesn't
depict the dishes already in the dishwasher):

http://i39.tinypic.com/fdyhoz.jpg

Bob

Bob Terwilliger wrote:
>
> Lin took pictures of her food:
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche
> http://i44.tinypic.com/inwumd.jpg
> This stuff was not only an awesome first course, it made a very nice topping
> for bagels the next morning. The drink you see is a sake-rita, which made a
> pleasant (and pretty benign) accompaniment to the first couple courses.
>
> Crab, Jícama, and Avocado Tower with Watermelon Jus
> http://i39.tinypic.com/jfep2x.jpg
> This was a very refreshing and light course, but full of flavor. Lin added
> cilantro to hers, while I chose not to.
>
> We didn't take a picture of the tossed salad. It was just a typical tossed
> salad. Since it was so hot I decided not to make the avgolemono with puréed
> kale; it just didn't sound appealing to either of us. We had plenty of food
> anyway.
>
> Rhubarb Sorbet
> http://i44.tinypic.com/2rr41ol.jpg
> This turned out a bit sweeter than I intended. It was a decent
> palate-cleanser, but would have been more effective in that role if I'd used
> less sugar.
>
> Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
> Jasmine Rice
> Hoisin Beans
> http://i44.tinypic.com/r8icsk.jpg
> (Notice the relatively-paltry amounts of rice and beans. Lin was virtuous.)
> "Oakland-Style" barbecue sauce contains coffee. I'd been a bit concerned
> about the recipe since it had what I feared would be an excessive amount of
> Worcestershire sauce. But it actually turned out to be an extremely good
> accompaniment to the ribs. I had a little bowl of the sauce which I spooned
> on as needed; Lin just served herself that little squiggle you see. That's a
> Negro Modela in the glass.
>
> Dark Chocolate Microwave-Steamed Pudding
> Eggplant-Cinnamon Ice Cream
> Kahlua
> http://i41.tinypic.com/sfxpu1.jpg
> (I had iced coffee instead of Kahlua.) The steamed pudding recipe comes from
> _Microwave Gourmet_, and I highly recommend it. I'd been a bit concerned
> that the eggplant ice cream would be weird, but both Lin and I liked it a
> lot. To me it had a flavor inexplicably like coconut.
>
> Bob

My Memorial Day menu(s) came from Flying J truck stops in PA, MO and OK.

On Wed, 27 May 2009 14:49:08 -0700, "Bob Terwilliger"
> wrote:

>Lin took pictures of her food:

<snip>

Very Very Nice!!!

Lou

One question: how many hours did you slave in the kitchen to put all
that on? I'm impressed.

Hope the guests were duly appreciative.

On May 27, 7:17*pm, "Pete C." > wrote:

> My Memorial Day menu(s) came from Flying J truck stops in PA, MO and OK.

PA to OK in one day? Hey -- could be a song title....

tweeny asked:

> One question: how many hours did you slave in the kitchen to put all
> that on? I'm impressed.
>
> Hope the guests were duly appreciative.

Lin started the salmon curing the night before Memorial Day; it has to soak
for twenty hours.

I started cooking about twelve hours before dinner because the sorbet and
the ice creams need to "mellow" in the freezer for at least four hours
before eating. The watermelon jus was next, because it needed to chill
thoroughly. I didn't really start COOKING until about an hour and a half
before dinner.

Lin and I were the only diners, and we ALWAYS impress each other. :-)

Bob

On Wed, 27 May 2009 14:49:08 -0700, "Bob Terwilliger"
> wrote:

>Lin took pictures of her food:
>
Snippage

Great series. The food and presentation look fabulous.

Thanks Lin for taking the time to take the pictures, you guys did
great.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 05/26

On May 27, 8:20*pm, "Bob Terwilliger" >
wrote:
> tweeny asked:
>
> > One question: *how many hours did you slave in the kitchen to put all
> > that on? *I'm impressed.
>
> > Hope the guests were duly appreciative.
>
> Lin started the salmon curing the night before Memorial Day; it has to soak
> for twenty hours.
>
> I started cooking about twelve hours before dinner because the sorbet and
> the ice creams need to "mellow" in the freezer for at least four hours
> before eating. The watermelon jus was next, because it needed to chill
> thoroughly. I didn't really start COOKING until about an hour and a half
> before dinner.
>
> Lin and I were the only diners, and we ALWAYS impress each other. :-)
>
> Bob

Just you two? That's a sign of true love still in bloom.

Knew a guy who cooked a fabulous meal for two every New Year's Eve -
she wasn't allowed in the kitchen and it was always a huge surprise
and treat for her.

"Bob Terwilliger" > wrote in message
...
> Lin took pictures of her food:
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche
> http://i44.tinypic.com/inwumd.jpg
> This stuff was not only an awesome first course, it made a very nice
> topping
> for bagels the next morning. The drink you see is a sake-rita, which made
> a
> pleasant (and pretty benign) accompaniment to the first couple courses.
>
>
> Crab, Jícama, and Avocado Tower with Watermelon Jus
> http://i39.tinypic.com/jfep2x.jpg
> This was a very refreshing and light course, but full of flavor. Lin added
> cilantro to hers, while I chose not to.
>
>
> We didn't take a picture of the tossed salad. It was just a typical tossed
> salad. Since it was so hot I decided not to make the avgolemono with
> puréed
> kale; it just didn't sound appealing to either of us. We had plenty of
> food
> anyway.
>
>
> Rhubarb Sorbet
> http://i44.tinypic.com/2rr41ol.jpg
> This turned out a bit sweeter than I intended. It was a decent
> palate-cleanser, but would have been more effective in that role if I'd
> used
> less sugar.
>
>
> Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
> Jasmine Rice
> Hoisin Beans
> http://i44.tinypic.com/r8icsk.jpg
> (Notice the relatively-paltry amounts of rice and beans. Lin was
> virtuous.)
> "Oakland-Style" barbecue sauce contains coffee. I'd been a bit concerned
> about the recipe since it had what I feared would be an excessive amount
> of
> Worcestershire sauce. But it actually turned out to be an extremely good
> accompaniment to the ribs. I had a little bowl of the sauce which I
> spooned
> on as needed; Lin just served herself that little squiggle you see. That's
> a
> Negro Modela in the glass.
>
>
> Dark Chocolate Microwave-Steamed Pudding
> Eggplant-Cinnamon Ice Cream
> Kahlua
> http://i41.tinypic.com/sfxpu1.jpg
> (I had iced coffee instead of Kahlua.) The steamed pudding recipe comes
> from
> _Microwave Gourmet_, and I highly recommend it. I'd been a bit concerned
> that the eggplant ice cream would be weird, but both Lin and I liked it a
> lot. To me it had a flavor inexplicably like coconut.
>
>
> Bob

Beautiful.......

Good JOB - you should get the Koko Award of the week.

Dimitri

On May 27, 5:49 pm, "Bob Terwilliger" >
wrote:
> Lin took pictures of her food:
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche
http://i44.tinypic.com/inwumd.jpg
> This stuff was not only an awesome first course, it made a very nice topping
> for bagels the next morning.

Was that this, more or less? (First thing that pops up on a Google
search for "soy-cured salmon recipe")

http://thecatskillkiwi.wordpress.com...-cured-salmon/

If so, I'm gonna make it RSN!

And BTW, nice spread!

--
Silvar Beitel

"Christine Dabney" > wrote in message
...
> On Thu, 28 May 2009 07:38:41 -0700, "Dimitri" >
> wrote:
>
>
>>Good JOB - you should get the Koko Award of the week.
>>
>>Dimitri
>
> Not the Kay Hartman award?


Albeit very similar IIRC Kay never posted any pics. Koko on the other hand
is setting a new standard.


>
> Hm..that might be different though. I have one of those... for excess
> that makes everyone else looks like slackers...
>
> Okay, we have the Koko award, and the Kay Hartman award (which is
> given out at cook-ins)....
>
> Any others?


Do we need a category for the Sheldon award?

LOL

Dimitri

"Bob Terwilliger" > wrote in message
...
> Christine wrote:
>
>>> Lin took pictures of her food:
>>
>> All I can say, is WOW.
>>
>> You are in a league of your own... Maybe Kay Hartman's league, if not
>> alone.
>
> Oh, I must disagree! I only cooked for Lin and myself; Kay could have made
> that menu for twelve people AND added a pasta salad and another dessert!
>
> Besides, Kay wouldn't have had this at the end of the day (which doesn't
> depict the dishes already in the dishwasher):
>
> http://i39.tinypic.com/fdyhoz.jpg

Oh she might have, depending upon the numbers. I've happily acted as her
sous chef and kitchen lacky (at a party), and we did it up proud, dish-wise
:-)

When you get a spare minute or 40, could you post recipes? I"m particularly
interested in the sorbet, the ice cream and the tower recipes (with the
jus).

TammyM

"Christine Dabney" > wrote in message
...
> On Thu, 28 May 2009 07:38:41 -0700, "Dimitri" >
> wrote:
>
>
>>Good JOB - you should get the Koko Award of the week.
>>
>>Dimitri
>
> Not the Kay Hartman award?
>
> Hm..that might be different though. I have one of those... for excess
> that makes everyone else looks like slackers...
>
> Okay, we have the Koko award, and the Kay Hartman award (which is
> given out at cook-ins)....

And you neglected to mention that the KH award is "The Kay Hartman Award for
Cook-In Overachievers" and that YOU, madame, were the first recipient.
Modesty does not become you, my dear! :-)

TammyM

TammyM > wrote in message
...
[snip]
> Modesty does not become you, my dear! :-)

The Modesto Claim to Fame:
"At least we're not Davis."

The Ranger

"The Ranger" > wrote in message
ndwidth...
> TammyM > wrote in message
> ...
> [snip]
>> Modesty does not become you, my dear! :-)
>
> The Modesto Claim to Fame:
> "At least we're not Davis."

deRanger, I said MODESTY, not Modesto. Modesto is rather a nice place, just
not when it's over 100F!

But to sally forth in like-fashion: Davis' claim to fame: "At least we're
not San Josie."

TammyM

On 2009-05-28, The Ranger > wrote:

> The Modesto Claim to Fame:
> "At least we're not Davis."


The Davis Claim to Fame:
"Our favorite form of entertainment is
not a drive-by"



nb

TammyM > wrote in message
...
> "The Ranger" > wrote in message
> ndwidth...
>> TammyM > wrote in message
>> ...
>> [snip]
>>> Modesty does not become you, my dear! :-)
>>
>> The Modesto Claim to Fame:
>> "At least we're not Davis."
>
> deRanger, I said MODESTY, not Modesto. Modesto is
> rather a nice place, just not when it's over 100F!

Isn't 100+°F the default setting? Hell is the final destination for many
souls but Modesto is the staging area.

> But to sally forth in like-fashion: Davis' claim to fame: "At
> least we're not San Josie."

The downtown development agency prefers, "Stockton by the Bay," thank you
very much.

The Ranger

In article >,
"Bob Terwilliger" > wrote:

> Lin took pictures of her food:
>
<snipped>
>
> Bob

Damn I wish I was a close neighbor!!!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Silvar wrote:

>> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche
> http://i44.tinypic.com/inwumd.jpg
<snip>
> Was that this, more or less? (First thing that pops up on a Google
> search for "soy-cured salmon recipe")
>
> http://thecatskillkiwi.wordpress.com...-cured-salmon/
>
> If so, I'm gonna make it RSN!

Yes, that's it. It's from the book _Asian Flavors of Jean-Georges_, by
Jean-Georges Vongerichten. That book has some excellent recipes.

Bob

Tammy wrote:

> When you get a spare minute or 40, could you post recipes? I"m
> particularly interested in the sorbet, the ice cream and the tower recipes
> (with the jus).

The ice cream recipe came from _The Eggplant Cookbook_, though I modified it
substantially. I'll try to remember to type it up in the next couple days,
and include the changes I made. The sorbet and the tower were just
improvised; here are the approximate recipes:

Rhubarb Sorbet
1 big fat stalk of rhubarb (red is prettier, but green works well too)
1/4 cup white sugar
1 tablespoon light corn syrup
pinch salt
1 cup water

Cut rhubarb stalk in quarters crosswise, then gather the quartered stalks
into a bunch and cut them very thinly crosswise. (Rhubarb is pretty fibrous,
so you have to cut it thinly against the grain. You don't have to cut it
lengthwise because you'll be putting it into a blender later.)

Cook rhubarb, sugar, salt, and water until the rhubarb has pretty much
disintegrated. Let cool slightly, then taste and add more sugar if
necessary.

[BOB'S NOTE: I started out with 1/2 cup of sugar, which was too much for the
sorbet's intended use as a palate-cleanser. Accordingly, I've cut the sugar
in half for this recipe. If you intend to make the sorbet as a dessert, you
might as well start off with 1/2 cup of sugar and maybe adjust it up at this
point in the recipe. The function of the corn syrup is to prevent the sugar
from crystallizing.]

When you've got the sugar level right, allow the mixture to cool, then
refrigerate until thoroughly chilled. Freeze in an ice-cream freezer
following the manufacturer's instructions. Alternatively, you can make a
granita by putting the liquid mixture into a tray and scraping the ice
crystals every fifteen or twenty minutes in the freezer.


Crab, Jícama, and Avocado Tower with Watermelon Jus
1 small watermelon
1 teaspoon salt
1 or 2 lemons, depending on how juicy they are
1/2 small jícama
1 ripe avocado
2 cooked snow crab legs
Cilantro for garnish

For jus: Cut rind from watermelon and cut watermelon flesh into chunks.
Lightly purée chunks in blender or food processor (working in batches if
necessary). Line colander with fine-mesh cloth which isn't absorbent. (Lin
happened to have some tulle which worked nicely. If you have a jelly bag or
nut-milk bag, that would probably work even better. I think cheesecloth
might absorb more liquid than nylon or other fabrics, so it might not be the
best choice here.) Strain purée through cloth, which should leave you with a
thin vibrant-pink liquid. Discard watermelon solids. Stir salt into liquid
and chill thoroughly.

Squeeze juice from lemon into a large wide bowl. Set bowl where you can
reach it easily.

Peel jícama and either grate it coarsely or cut it into matchsticks. Toss in
bowl of lemon juice to keep from discoloring. Shake to remove excess lemon
juice and set jícama aside.

Peel avocado, remove pit, and cut into half-inch dice. Put into bowl of
lemon juice and gently swirl around to get juice on all surfaces of the
avocado.

Remove meat from crab legs and cut into sections two inches long or shorter.
Put into a small bowl and pour lemon juice over it.

To plate, you need shallow soup bowls (I have a set of so-called "soup
plates" which I used) and a ring mold, for which I used a can which had both
the top and bottom removed. (I used cans from Hershey's chocolate syrup.
They're the right size, you can use a can opener on both ends, and they're
smooth rather than ribbed. It's surprisingly uncommon to find cans with
those attributes anymore. Most cans nowadays have rounded bottoms which
can't be removed with a normal can opener.)

Put the mold in the center of the dish. Put half the avocado chunks in the
bottom of the mold, using a tablespoon to move the avocado around and make
it level. Add some of the jícama and push it around to compact it a bit and
level it off. You might have more jícama than you need for the recipe; don't
feel compelled to use it all. It's mainly there for texture rather than
flavor. Top with half the crab meat. Stir the watermelon jus and pour some
of it into the bowl (again, half the jus would probably be too much; you can
expect to have leftover jus.) Carefully remove ring mold. Garnish with
several sprigs of cilantro. Repeat plating procedure with remaining
ingredients.


Bob

Christine wrote:

> You should be ashamed of yourself. You are keeping me from cleaning
> up and being worthy of the Kay Hartman award. Lin is arriving here
> tomorrow afternoon..and I can't be found lacking.... After I finish
> cleaning up, I need to finish getting the preliminary cooking stuff
> done.
>
> Gravlax is curing in the fridge. Chicken will be presalted this
> afternoon. Lin is bringing the essential potatoes for the side dish.
>
> I will marinate goat cheese rounds in olive oil tomorrow..and then
> coat them with bread crumbs.
>
> I have Gruet champagne...to be served..optionally..with a drop or two
> of Creme de Cassis..to produce a Kir Royale. I am making the
> wonderful cheese balls from Anne Willan. And we will have the above
> mentioned gravlax.

Somehow I very strongly doubt that you will be found lacking. I should
mention that Lin is also bringing some wine to accompany the chicken, as
well as some other goodies from our terroir. I hope you enjoy!

Bob

jay blathered:

> reference to the "rib *survival*" .. they barely survived your BBQ
> technique which is very evident by the shrinkage..i.e. bone exposed..
> "shrinkage with bone exposed" an oxymoron in the world of BBQ that is
> *always* avoided by a skilled pit master. In otherwords you basically
> ruined 'em.

Whatever. They were good. You suck at cooking and at life, so your criticism
is just more shit emanating from your parents' basement. Your only area of
expertise is masturbation.

Bob

jay was jealous:

> You posted your *snap shots* then bragged about the *PHOTOGRAPHY* in order
> to BRAG about your very limited cooking ability. The snap shots are
> nothing
> more than a child could accomplish with a 1.98$ digitalia.

My mention of the photography was in response to praise of the photographs,
and was limited to stating that *I* was not deserving of that praise. Your
criticism is worthless, since you know no more about photography than you
know about quantum mechanics. You are utterly ignorant. Your opinion means
nothing, just as you mean nothing.

You haven't showered this week, have you?


> You're no chef ****S.. a few more cooking shows and your skill may pick up
> somewhat.. limited of course by the vacany beween your ears. You did want
> some constructive criticism.. surely that's why you posted all THAT,
> right?

Sure I want constructive criticism, but only from informed critics. Since
you are just about as grossly uninformed as it's possible to be, you're just
engaging in more masturbation. You have nothing worthwhile to offer me or
anybody else in a cooking forum.

Have you considered the merits of an imminent demise? You're certainly not
going to become MORE attractive as the years pass, and you're already a
laughingstock after being publicly rejected by both Sqwertz *and* Om! So why
suffer through a long slow decline, during which you're probably going to
catch AIDS?

Bob

Omelet wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>
>> Lin took pictures of her food:
>>
>>
> <snipped>
>
>> Bob
>>
>
> Damn I wish I was a close neighbor!!!

Ditto, and I loved the photos. I posted a few photos of our Memorial
Day food on Facebook if anybody wants to see it. We had brisket, pork
butt, fried turkey, brats, ham, pork ribs, beef ribs, shrimp, sausage,
hamburgers. Too many appetizers, side dishes and desserts to remember.

http://tinyurl.com/lfd2s5


Becca

"Bob Terwilliger" > wrote in message
...
> Tammy wrote:
>
>> When you get a spare minute or 40, could you post recipes? I"m
>> particularly interested in the sorbet, the ice cream and the tower
>> recipes
>> (with the jus).
>
> The ice cream recipe came from _The Eggplant Cookbook_, though I modified
> it
> substantially. I'll try to remember to type it up in the next couple days,
> and include the changes I made. The sorbet and the tower were just
> improvised; here are the approximate recipes:
<recipe snippage>

Thanks a bunch!!
TammyM

On May 28, 10:03*pm, "Bob Terwilliger" >
wrote:
> Tammy wrote:
> > When you get a spare minute or 40, could you post recipes? *I"m
> > particularly interested in the sorbet, the ice cream and the tower recipes
> > (with the jus).
>
> The ice cream recipe came from _The Eggplant Cookbook_, though I modified it
> substantially. I'll try to remember to type it up in the next couple days,
> and include the changes I made. The sorbet and the tower were just
> improvised; here are the approximate recipes:
>
> Rhubarb Sorbet
> 1 big fat stalk of rhubarb (red is prettier, but green works well too)
> 1/4 cup white sugar
> 1 tablespoon light corn syrup
> pinch salt
> 1 cup water
>
> Cut rhubarb stalk in quarters crosswise, then gather the quartered stalks
> into a bunch and cut them very thinly crosswise. (Rhubarb is pretty fibrous,
> so you have to cut it thinly against the grain. You don't have to cut it
> lengthwise because you'll be putting it into a blender later.)
>
> Cook rhubarb, sugar, salt, and water until the rhubarb has pretty much
> disintegrated. Let cool slightly, then taste and add more sugar if
> necessary.
>
> [BOB'S NOTE: I started out with 1/2 cup of sugar, which was too much for the
> sorbet's intended use as a palate-cleanser. Accordingly, I've cut the sugar
> in half for this recipe. If you intend to make the sorbet as a dessert, you
> might as well start off with 1/2 cup of sugar and maybe adjust it up at this
> point in the recipe. The function of the corn syrup is to prevent the sugar
> from crystallizing.]
>
> When you've got the sugar level right, allow the mixture to cool, then
> refrigerate until thoroughly chilled. Freeze in an ice-cream freezer
> following the manufacturer's instructions. Alternatively, you can make a
> granita by putting the liquid mixture into a tray and scraping the ice
> crystals every fifteen or twenty minutes in the freezer.
>
> Crab, Jícama, and Avocado Tower with Watermelon Jus
> 1 small watermelon
> 1 teaspoon salt
> 1 or 2 lemons, depending on how juicy they are
> 1/2 small jícama
> 1 ripe avocado
> 2 cooked snow crab legs
> Cilantro for garnish
>
> For jus: Cut rind from watermelon and cut watermelon flesh into chunks.
> Lightly purée chunks in blender or food processor (working in batches if
> necessary). Line colander with fine-mesh cloth which isn't absorbent. (Lin
> happened to have some tulle which worked nicely. If you have a jelly bag or
> nut-milk bag, that would probably work even better. I think cheesecloth
> might absorb more liquid than nylon or other fabrics, so it might not be the
> best choice here.) Strain purée through cloth, which should leave you with a
> thin vibrant-pink liquid. Discard watermelon solids. Stir salt into liquid
> and chill thoroughly.
>
> Squeeze juice from lemon into a large wide bowl. Set bowl where you can
> reach it easily.
>
> Peel jícama and either grate it coarsely or cut it into matchsticks. Toss in
> bowl of lemon juice to keep from discoloring. Shake to remove excess lemon
> juice and set jícama aside.
>
> Peel avocado, remove pit, and cut into half-inch dice. Put into bowl of
> lemon juice and gently swirl around to get juice on all surfaces of the
> avocado.
>
> Remove meat from crab legs and cut into sections two inches long or shorter.
> Put into a small bowl and pour lemon juice over it.
>
> To plate, you need shallow soup bowls (I have a set of so-called "soup
> plates" which I used) and a ring mold, for which I used a can which had both
> the top and bottom removed. (I used cans from Hershey's chocolate syrup.
> They're the right size, you can use a can opener on both ends, and they're
> smooth rather than ribbed. It's surprisingly uncommon to find cans with
> those attributes anymore. Most cans nowadays have rounded bottoms which
> can't be removed with a normal can opener.)
>
> Put the mold in the center of the dish. Put half the avocado chunks in the
> bottom of the mold, using a tablespoon to move the avocado around and make
> it level. Add some of the jícama and push it around to compact it a bit and
> level it off. You might have more jícama than you need for the recipe; don't
> feel compelled to use it all. It's mainly there for texture rather than
> flavor. Top with half the crab meat. Stir the watermelon jus and pour some
> of it into the bowl (again, half the jus would probably be too much; you can
> expect to have leftover jus.) Carefully remove ring mold. Garnish with
> several sprigs of cilantro. Repeat plating procedure with remaining
> ingredients.
>
> Bob

I'm wondering why you didn't use Dungeness? You're on the west coast,
right? Seems like that would have been tastier...

In article >,
Christine Dabney > wrote:


> I got called into work last night. Babies were being born in quick
> succession...and I was working in the admit nursery last night,
> helping out. Admitted 11 babies, which might not seem like a lot

On the contrary, based on my experience, *one* baby is a lot!

--
Dan Abel
Petaluma, California USA

Christine wrote:

> Well..I might not get to all that. The chicken, potatoes, gravlax
> yes.. A salad too, I think... And a quick dessert..nothing fancy but
> one I like from Ina Garten. Was gonna do the cheese balls..but we
> shall see....

Don't knock yourself out, or you won't have any fun when evening comes! Lin
is looking forward to seeing YOU; the food is secondary.


> Not sure what time Lin will arrive here...as I haven't heard from her
> this morning.

Traffic willing, she hopes to arrive somewhere around 6 PM.

Bob

Merryb wrote:

> I'm wondering why you didn't use Dungeness? You're on the west coast,
> right? Seems like that would have been tastier...

There was none in the market. :-(

Bob

On May 29, 1:52*pm, "Bob Terwilliger" >
wrote:
> Merryb wrote:
> > I'm wondering why you didn't use Dungeness? You're on the west coast,
> > right? Seems like that would have been tastier...
>
> There was none in the market. :-(
>
> Bob

Aha- good reason!