needs to keep safely for a few hrs. i have brought hummus and a beet lentil salad before, need to try something different.

Nice base recipe, I think parsley, vinegar, oil, garlic and oregano (fresh or dried) are musts, I will use just about any green herbs I have including mint, cilantro or basil in the blend. season to taste of course. Chowhound's Argentine chicken with chimichurri sauce is a terrific primer.
http://www.chow.com/recipes/28389-argentine-grilled-chicken
http://www.chow.com/recipes/28393-arg...

Thanks for the ideas everyone, I think it might go on the grilled sandwich tomorrow night.

The President Brie log is widely distributed, I believe it is made near us in WI, parent corp is French and made under strong French quality controls, its good but not made in France. Same brie as the rounds but shaped in a log for easy cracker portioning and sold over the holdays.

bought it but haven't used it, any ideas for incorporating into a meal?

Interesting they currently list Afghan saffron. Mexican saffron is available at the local market and has the right color and appearance but is virtually tasteless. Give us a report, Ive always wanted to use more saffron.

I try to keep an 8oz jar of the garlic ginger blend (indian grocers sell this) in the frig. It works great in stir frys and Indian food that call for both, real time saver. Try it, its not bad. I also keep whole garlic and use that when I need that fresh garlic essence.

Any chowhounder reports, staying at the West Wind.

I've used swiss chard leaves for dolmathes, they blanche quickly and are abundant in the summer

Galena, Illinois has many nice eateries. Just south of Galena, Chestnut Mtn Resort has a terrific view and setting and food isn't bad, there is another inn nearby, Goldmoor.

My current fav chicken recipe, you can try in the oven but the marinade is not chimmchurri it is more of a lemon, olive oil with a few seasonings. Check out the chow recipes which are a great intro. i use whatever I have that is green for the sauce, i think oregano and mint are important.

http://www.chow.com/recipes/28393-argentine-chimichurri-sauce

http://www.chow.com/recipes/28389-arg...

I was surprised too, Dr Weil has mentioned this as well, I think the key is that pasta digests/breaks down slowly in the stomach, more slowly than say white bread, spreading out the glycemic load. It is important to follow the al dente guideline and not overcook. I think this is intuitively understood if you recall the "barf" you have seen on the sidewalk

have them pretty regular around our place, they don't last long. Good use for older bread, just about any will work, butter/olive oil, garlic, italian herbs, salt and pepper, stir. spread on a cookie sheet an bake at 350 checking and stirring, flipping fairly regularly with a spatula, till browned, they will not brown well below this temp and you not get that great flavor, but they burn failry easily so keep watch

I know Giordano's features that "stuffed" pizza, think there are several others like Connies, and Nancy's . I like it too, should work fine with the crust recipe mentioned above which is very similar to the Giordanos recipe I have.

I think trying to reheat it will toughen it too, hence my cold suggestion, cold really is good. Otherwise you have the FTC, CI suggestions, not really sure what those are. Talking them out of eye of round might be the best suggestion if you want it hot.

I've cut out the lunchmeat too, trying to cut back on meat/dairy consumption, but losing wt as well. My main lunch these days is a tortilla wrap with hummus and any leftover veggies or main dish my wife can find, roll up, fix with a toothpick. I also like hummus and taboleh wraps, fresh sprout s are great and we grow our own. the wraps do hold the filling in better than bread. Also, our local boutique food shop has fresh ground honey roasted peanut butter which makes a phenomenal sandwhich. Got my basic hummus recipe here, but alwas zip it up with our favorite add ins. http://www.chow.com/recipes/10543-egg...

season with salt, pepper, soy sauce, olive oil, sear it, roast it leaving some pink in the middle. refrigerate , slice thin cold, serve cold to room temp, with prepared horesradish, onions, mayo on good sourdough, better than just about anything with your clothes on.

anybody familiar with this, from their website:

"The eco friendly Aeternum cookware line is free of PFOA, free of PTFE and free of Cadmium.
The interior features a new "nano-ceramic" coating which is a water-based coating made of titanium and suspended silicate micro-particles..."

There was a 10" deep skillet at the local grocer aisle. Metal thickness seemed a little skimpy compared to premium aluminum and 3 ply brands.

Comments?

Haven't tried the infused and you guys may be more skillful or lucky than i am. Teflon allows me very modest use of fats, which I can't seem to duplicate in cast iron, plus the gentle curves of the omelette pans skillets in aluminum seem scarce in cast iron. the reactivity of cast iron and steel limit thier utility for me, as iluvcookies points out.

You can get anodized without teflon. I would say it is less sticky than stainless steel but not as good as teflon, more along the lines of a well seasoned cast iron or carbon steel. I have several pieces of calphalon anodized and like it. heat distribution is superb and warping is not a problem. Their literature suggests the meat releases at the proper moment, but deft use of a skinny spatula seems to work for me. Browning, at least therorically, should be better than teflon, and pan suaces that need the browned bits to deglaze are a strength for anodized which devlope the browned bits, release pretty well, and wont react with wine and other acids. I think the surface is longer lasting than teflon but won't last forever. My anodized wok is developing pits. I like teflon for many things as well. Think about what you will be cooking and choose the correct tool.

ok, lets hear it, what is the recipe?

er, men don't need too much as far as suggestion goes but in the desert dept i really appreciate strawberry shortcake and cherry pie, apple pie is great too.

put on your favorite spice rub and roast at 350 till desired doneness, 140 or better, i usually approach 160, the old way, didn't take much more than an hour on convection, not necessary to hit 160 any more if you like it less well done, trichina isn't a problem anymore. Its fairly tender, you slice across the grain, no one should have any trouble, gather the pan juices and defat for au jus. BTW "All Natural" means next to nothing other than it came from a hog and IMHO the kids ought to try it, it has a mild flavor and much less processed than the chicken nuggets.

This sounds about right, have to recheck my Giordanos recipe, its a heavy sweet dough with a lot of oil, and the gluten is not developed by kneading. It does resist getting soggy. I don't make ths often, after you load on a pound of Italian sausage and a pound of mozzarella, you have a heart attack on a plate. Yes it tastes good.

brown sauce and tso sauce recipe please or at least ingredients used

Love that Catherine Clark original recipe Natural Wheat bread, about the same price here, its oneof the few mass produced breads I am willing to buy, Its not that much more than the grocery store bakery section wheat breads which generally suck.

I avoid fast food franchises to the extent possible. I don't ever recall TB being tasty. I do believe Eric Schlosser in Fast Food Nation reported that TB had gone to precooked meat. Everything is preprocessed to the extent possible and shipped in, not only for safety, but to assembly line the process to the max so the high turnover, undertrained, low wage workers cant screw up the food. You may be missing the freshly prepared meat filling of the past.

thanks for the link, nice demo

i've come to the conclusion that oven temp is critical, the closer to blast furnace the better, 600 to 800 degrees f is pretty ideal. a decent crust and decent toppings are certainly important. A load of mozzarella barely melted is disgusting. The cheese needs to brown and don't over do the cheese. Wasn't it Bill Cosby who said he wished he had bothered to chew his pizza while wolfing it down as a reflection on his heart disease later in life. I used to say pizza was never bad, but no longer.

I carmelize with NS quite often. I agree it is easier to brown without the NS, but you are also then subject to sticking, severe sticking with SS. If you are going to make a pan sauce, fine, the brown bits will help. My epiphany was browning sliced mushrooms with just the tiniest bit of oil in a 12" NS, works terrific and doubt it is otherwise possible. NS in the oven is fine, the limit is no broiling.