tag:blogger.com,1999:blog-4854598032016806639.post4892366149474776209..comments2023-06-26T04:43:52.655-04:00Comments on The Lethological Gourmet: Monday Recipe - Party EditionThe Lethological Gourmethttp://www.blogger.com/profile/08728934244935813026noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4854598032016806639.post-21096413036561103292008-09-09T10:52:00.000-04:002008-09-09T10:52:00.000-04:00No, I've been lazy and haven't returned it yet, bu...No, I've been lazy and haven't returned it yet, but it's on my agenda for this weekend. The local ginger did come from Copley Square (from the flower stand on the CVS side)).The Lethological Gourmethttps://www.blogger.com/profile/08728934244935813026noreply@blogger.comtag:blogger.com,1999:blog-4854598032016806639.post-58302691852730939792008-09-09T09:49:00.000-04:002008-09-09T09:49:00.000-04:00Did you return the container with the tap to BB&am...Did you return the container with the tap to BB&B?<BR/><BR/>Did you get teh local ginger at our Copley Square farmers market?<BR/><BR/>And...thank you for teaching me something: I thought hoisin sauce was plum sauce. But wikipedia tells me that:<BR/>Mandarin-style Hoisin sauce ingredients include water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, and red chili peppers, and several preservatives and coloring agents. Traditionally, Hoisin sauce is made using sweet potato. <BR/><BR/>Thanks!Barbara Gavinhttps://www.blogger.com/profile/10043016701399934801noreply@blogger.comtag:blogger.com,1999:blog-4854598032016806639.post-29532973215734623872008-09-08T11:25:00.000-04:002008-09-08T11:25:00.000-04:00Oooohh, something new to do with corn. Thanks.Oooohh, something new to do with corn. Thanks.Leah J. Utashttps://www.blogger.com/profile/08497599109798015888noreply@blogger.comtag:blogger.com,1999:blog-4854598032016806639.post-6649013494668834352008-09-08T10:36:00.000-04:002008-09-08T10:36:00.000-04:00Miz, I totally hear you! I did feel some (self-im...Miz, I totally hear you! I did feel some (self-imposed) pressure to provide something tasty, because I usually do cook yummy stuff for my parties. I've made stuffed grape leaves, tomato avocado ziti, and other yumminess. And I didn't have too much time this time (just started an hour and a half boot camp class Saturday mornings), so I literally finished the wontons just after the party was technically scheduled to start. <BR/><BR/>The corn was pretty easy, and I also bought some cheese (mmm lemon lavendar goat cheese) and bread, so that was easy. But you're totally right about setting up high standards. I don't think my friends would mind if I just picked stuff up at the local Shaw's, but I want to make yummy good stuff, so I make myself do it :)The Lethological Gourmethttps://www.blogger.com/profile/08728934244935813026noreply@blogger.comtag:blogger.com,1999:blog-4854598032016806639.post-14286642841458771312008-09-08T10:27:00.000-04:002008-09-08T10:27:00.000-04:00damn.and not.I fear being able to make a statement...damn.<BR/>and not.<BR/><BR/>I fear being able to make a statement such as this:<BR/>This is one of my standards that I've made for parties.<BR/><BR/>because I want expectations LOW when people come over. foodwise I mean. my friends completely expect CATERING BY COSTCO and it makes me feel less pressure (Im being quite serious).<BR/><BR/>if I were energized by cooking & creating it would be entirely different.<BR/><BR/>Im tempted to try the wontons though.<BR/>and think I will.<BR/>it's like how I look. the bar is set SO LOW that if I shave my legs and put on real clothes my husband is shocked and piles on the compliments :)<BR/>same with the food.<BR/><BR/>Ill keep you posted.<BR/><BR/>M.Anonymousnoreply@blogger.com