melkozek's Profile

I've had a couple of these up at the cabin for years. They are indestructible.

Maybe the best, and most difficult, thing I ever made was Culibiac, a kind of salmon wrapped in pastry. It includes crepes, dill and rice all wrapped up in a pastry shell with holes so you can pour in about two sticks of melted butter while it bakes . I found the recipe in the Time-Life Russian cookbook from the 1970's.

It is a French recipe that was made for the Czars and is spectacular and extremely tasty.

The recipe takes two days, because you have to make the crepes and rice the day before. It is expensive and time consuming, but if you want to put on a show for a party I have never seen anything better. It is delicious.

The real irony is that I am allergic to salmon so I can only have a small taste.

I always have Minors chicken and beef base around. Even Swanson's Organic low salt is acceptable when you can't make your own.

Today it will be Thomas Keller's fried chicken and some cardamom butter cookies.

Tomorrow it is an anniversary dinner at Iridescence in the Motor City Casino.

Our annual summer wine party will have a Provence theme. there are so many possibilities!

Great food and great wine from Provence.

I'm using mine to make fried chicken and biscuits on Wednesday.

Take a look at Thomas Keller's fried chicken recipe. The buttermilk coating is great.

I just made walnut/cherry bread using 1 cup white whole wheat and 2 cups bread flour.

Tastes great and there was no problem with the bread rising like you can get with other whole wheat flour.

King Arthur flour produces great results all the time.

I've been eating bigos for over 60 years and never had it with tomatoes OR at Easter. But things change and the recipe from Saveur looks good to me.

Ham was what we had at Easter, especially right after midnight mass. With all the fasting and meatless meals during Lent, a slice of ham at 2:00 am on Eater morning was the best thing possible.

I got one of those small aluminum frying pan from a restaurant supply place. It's about 8" and has a blue plastic cushion on the handle, just like the ones at the diner. The only thing that goes in that pan are eggs that are to be fried. Season it properly according to directions and NEVER use soap to clean it, only water.

Melt some butter in the pan, crack the eggs in a small bowl and slip them into the pan. After a few minutes you do a flip, like the chefs on TV and after about 30 seconds do another flip an slip the eggs on the plate.

It works every time.

If you stacked enough containers you could use a bungee cord!

Seems like the designers should come up with a way to make the lid stay on. They used to make ground glass containers/lids so to eliminate this problem.

By the way, I use rubber bands all the time to secure bags, lids, etc. They are cheap and available.