A choice between boiled sausage or grilled spaghetti. Choose your sausage carefully would be the advice here.

And in other walks of life too.

I don't know where I read this, so if it was here, sue me. If not, enjoy it.

To make frothed steamed milk at home without an expresso machine thingy:

Pour milk of your choice in a microwave-safe jar, no more than half full. Screw on lid.

Shake shake shake, shake your leche.

Remove lid (I know you're not stupid, but this is VERY important), and place open jar in microwave. Heat in 20 or 30 second intervals, watching to make sure it doesn't spill over and make a mess.

When hot enough to suit you, pour into your hot coffee, and enjoy the frothy goodness.

With the weather getting warmer.... is anyone planning to go to any Food or Drink festivals?


I'm currently looking what may be available for the rest of the year within a reasonable distance..


I know there's a garlic festival in town in September. Probably a local wine festival or 2.. we'll see what else.

The closest thing to a food fest that I'm looking forward to is the Great Lakes Medieval Fest. Great shows, better food and boustias! What else could you ask for?

I so wish I was close enough to go to the pierogi festivals in Chicago and Buffalo.

There are a couple things I might try to get to...the one I'm totally bummed to miss is happening next month in Monterey, featuring Alton Brown.

Here's a list of some of the 'big' events in various US locations.

I'm cranky that so many of the ones near me are focused on wine. I don't care about wine!!!1!

Coming up in Kentucky:

May 9-10, 2008 International Bar-B-Q Festival
Owensboro, Kentucky
Every second weekend in May, Owensboro springs to life with the wonderful smells and sounds of the International Bar-B-Q Festival. Smoke from hickory-stoked fires blends with the aromas of sizzling chicken, bubbling burgoo and roasting mutton to complete the festival atmosphere.

In West Virginia:
May 14-18, 2008 Annual West Virginia Strawberry Festival
Buckhannon, West Virginia

Near Maven? probably closer to Pexy:
May 1, 2009 Share Our Strength's Taste of the Nation
Orange County, California
Share Our Strength's Taste of the Nation is the nation's premier culinary benefit, featuring top chefs and mixologists -- all of whom are coming together to donate their time, talent and passion to end childhood hunger in America.

Near Leeblanc?
May 1-3, 2009 Greek Festival
Clifton, New Jersey
The indoor Dining Hall features our main Greek entres and appetizers. The Outdoor Taverna offers gyro, souvlaki, and Greek fries with plenty of covered seating. Outdoor Ouzeri for grilled octopus, Greek sausages, and feta cheese platters all made to order. Beer, wine, ouzo, and soft drinks are available at both the indoor and outdoor bars. Greek pastries, loukoumades, frappe, and Greek coffee. Marketplace, Music, games & rides.

Near Suebe (no doubt)
May 1-10, 2009 International Restaurant Week
New York, New York
Continental Airlines invites New Yorkers to participate in International Restaurant Week. Diners can enjoy exclusive offers at 12 of New York City’s top Zagat-rated restaurants. Behind-the-scenes kitchen tours, unique menus, complimentary tastings and take home treats.

Near Bingo?
May 2, 2009 27th Annual Oyster Feed
Ocosta, Washington

Near Soreen?
May 2-3, 2009 Strawberry Festival
Lahaska, Pennsylvania
trawberries served up in various forms - dipped in chocolate, in assorted pastries and shortcake, jams, fritters and fresh and unadorned. Live entertainment & pie-eating contests, artisan area.

Near Kakana?
May 9, 2009 Beer, Bourbon and BBQ Festival
Charlotte, North Carolina
60 Beers, 40 Bourbons, Lots of BBQ and One Unforgettable Good Time!

More events all over the world during May, here.

Maybe 2.5 hours away... NYC is closer..

but I'd travel 2.5 hours without much trouble.




is right around the corner, if anyone would like to go.

I'm going out of town on the 1st....

I was introduced to Labenah yesterday by a coworker.

I think it's going to make me fat(ter)

Here is a breakfast I made the other day that was just so good I had to get a pic. (Click all images for a better view)
Scramby eggs with hot sauce, potatoes and sausage. Strawberries and blackberries (both on sale - score!), fresh grapefruit juice and coffee and Thomas English Muffins with peanut butter and the freshly made marmalade.


And here is a breakfast one of my daughters made. The asparagus is raw BTW.





And here is a little something that Mrs Moe had for dinner one night. We usually have a sit down supper, but this was a fend for yourself type movie night.
Bread and butter, pepperoni, cheese slices, grapes, pretzel sticks and water. Nothing but the best here.

Raw asparagus is actually pretty good, especially if you have hummus or something to dip it in. Your breakfast is definitely something that I would (and have) make for myself.

Freshly made marmalade? Did you make it, or just opened the jar lol.

Cool silverware.

No I made it. The neighbors have a bitter orange tree that hangs over the back wall...so I have a bitter orange tree that I don't have to maintain.

today I unearthed my old beebo cavatelli maker






a few acres to grow hard wheat and some veg, a few shickenz, maybe a cow, a nice moat and/or electric fence to keep away the "general public"...

Sounds like you'd be living the dream.

Many cows.

Butter, you know.

and cheese and, um, yogurt too.

Ah, but cows need lots of to eat. LOTS. And are noisy. And to give milk they need a bull, and then have a calf.

But then, they are mega kewl.

And cream.

For making whipped cream.

And custard.

But mostly whipped cream, or butter.

Be good! This thread is SFW!

*stares*

You just couldn't stop yourself could you...

I'm not a foodie... but.

homemade paneer from the other weekend, and crappy cellphone pix.

woohoo.


Step 1. Bring 1/2 gallon milk to a boil, once boiling add 1/4 cup lemon juice (I squoze a lemon especially.)




Step 2. Stir and allow milk to curdle, once it's good and curdled, strain through a few layers of cheesecloth




Step 3. once there's enough space left in whatever straining vessel you're using (colander or sieve work well) rinse the curds well under cold water, this will remove any sour lemon taste. then let drain some more, and squeeze the cheese in the cheese cloth to remove as much water as possible.





Step 4. Release the cheese curds, and put them between a couple of layers of cling wrap... note that this should not be airtight at all, else it pop like a balloon, spraying curdey goodness across the table.




Step 5. Put that on a plate (or something) then put another plate or something on top of that then find as much heavy stuff you can balance on top of it to press the cheese, this will squeeze out any moisture etc, and cause the aforementioned popping. I used 3 bags of flour and a bag of rice for a total of 25 lbs.




Step 6. Wait a couple of hours and remove the weights and the top plate (or something) you'll be left with paneer, cut it if you like, put it in something airtight and refrigerate, use as soon as you can. :)