Get Stuffed

Any good ideas for preparing the palate for switching from Beer to Vino?

I know the difference between Aceto Balsamico Tradizionale+ and regular +Aceto Balsamico.

I like the Tradizionale, but the one small bottle I have cost me EUR 80 and I am not about to dump it over my salad greens. For that, I use a regular Aceto Balsamico.

Problem is, AFAIK, the Designation of Origin protection only applies to the Tradizionale.

Which means that the regular ones are legally all the same, even if their prices vary from 500ml for €2.95 to 200ml for €25. How can one tell the…

I want to make banana bread with my daughter this weekend (believe it not I never have). There are, of course, a million recipes for it on line. Some are quite basic, some include vanilla or sour cream and are made with either brown sugar or white sugar. I'm leaning more towards a basic, no frills recipe with brown sugar.

What do you think?

Hi ,

I am traveling several Eastern European countries this summer. Potentially Hungary, Romania, Serbia, Croatia, Montenegro, Bosnia.

I'm really looking to sample as much of the local cuisine as possible. From these countries which local delicacies would you recommend as a 'not to miss'.

A quick description of what it is and why you recommend it would be great.

Cheers

Not according to me, but according to a caterer for airline food.

"Australian or American passengers are much easier to please. The last three generations of Americans have pretty much grown up on junk food and anything better than a Big Mac makes them go ‘wow.’”

Bigoted much?

Chicken or Rabbitt, with new spuds, tomatoes, spinach, broccoli, asparagus, corn, ETC'

I have noticed that there are lots of vacuum packed cooked plain beetroots inFrench supermarkets. does anyone know of french recipes for fresh cooked beetroots? I have one for fine diced cooked beetroot in a dijon mustard sauce. there must be lot more.
thanks for your collective wisdom. joyV

Today I made one such meal.

I put frozen, smoked haddock in the microwave I was unhappy to have thrust upon us as a result of the expected death of my partner's 87-y-o grandmother. It takes 6 mins in a 900W microwave. (The haddock, not the killing of the elderly lady.)

Simultaneously, I put a cast-iron frying pan on the gas hob on full heat. I chopped a few slices of chorizo into about 16 pieces and let them cook and their fat ooze out. I added some mangetout.

I served the haddock with the…

The old-school way of memorizing diners orders is fried
> the days of the waiter who doesn't write things down appear to be numbered, according to restaurant owners and industry experts. ... the venerable waiter memory act is in serious decline, a result of increasingly complicated orders -- customers who customize because of nutrition concerns or allergies real or imagined -- people going out in larger groups, and a generation that seems less comfortable with memorization.

when lobster season overlaps with crab season. And beauty is a boiling pot of lobster topped with crab. Added bonus: showing visitors from Ger. how to cook and eat all of the above. Hooray for summer in Maritime Can.!