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	<title>
	Comments on: Winter to Summer	</title>
	<atom:link href="http://kateflaim.com/2007/05/winter-to-summer/feed/" rel="self" type="application/rss+xml" />
	<link>http://kateflaim.com/2007/05/winter-to-summer/</link>
	<description>freelance writer</description>
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		<title>
		By: germi		</title>
		<link>http://kateflaim.com/2007/05/winter-to-summer/comment-page-1/#comment-72</link>

		<dc:creator><![CDATA[germi]]></dc:creator>
		<pubDate>Thu, 10 May 2007 18:32:56 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/05/09/winter-to-summer/#comment-72</guid>

					<description><![CDATA[I fry the old-fashioned way - le creuset dutch oven with approx 4&quot; of safflower oil and a thermometer. I love corndogs and have tried lots of different batters (I like using Niman Ranch Sweet Italian Sausage as my &#039;dog&#039;), and lately I&#039;ve been using 1/2 c. flour, 3/4 c. cornmeal, 1 tsp salt (Maldon, always!), 1/2 tsp pepper. 1/2 c. milk, 1 beaten egg, 1 Tbsp. oil - I mix the drys, then I mix the wets, then I mix them together. Then, I take a skewered sausage and dip it, then immediately drop it into  370 degree oil and let it bubble away until deep golden brown. It&#039;s hard to keep people away from them as they&#039;re draining, but a burned tongue usually teaches the lesson!
And I encourage you to come to LA! There is alot of good eating here...]]></description>
			<content:encoded><![CDATA[<p>I fry the old-fashioned way &#8211; le creuset dutch oven with approx 4&#8243; of safflower oil and a thermometer. I love corndogs and have tried lots of different batters (I like using Niman Ranch Sweet Italian Sausage as my &#8216;dog&#8217;), and lately I&#8217;ve been using 1/2 c. flour, 3/4 c. cornmeal, 1 tsp salt (Maldon, always!), 1/2 tsp pepper. 1/2 c. milk, 1 beaten egg, 1 Tbsp. oil &#8211; I mix the drys, then I mix the wets, then I mix them together. Then, I take a skewered sausage and dip it, then immediately drop it into  370 degree oil and let it bubble away until deep golden brown. It&#8217;s hard to keep people away from them as they&#8217;re draining, but a burned tongue usually teaches the lesson!<br />
And I encourage you to come to LA! There is alot of good eating here&#8230;</p>
]]></content:encoded>
		
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		<title>
		By: kate		</title>
		<link>http://kateflaim.com/2007/05/winter-to-summer/comment-page-1/#comment-73</link>

		<dc:creator><![CDATA[kate]]></dc:creator>
		<pubDate>Thu, 10 May 2007 02:45:59 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/05/09/winter-to-summer/#comment-73</guid>

					<description><![CDATA[Germi-
Oh MAN, you should be glad I&#039;m 3000 miles away, because that menu sounds very party-crash-worthy (despite never once having been able to sit through a horror movie)! I have never been to LA, but the Lucques cookbook has been making me think about a visit much more seriously. Those short ribs are nuts, they really are so amazing, though her plastic wrap method threw me for a serious loop when I tried it...

Thanks for reading, and for all your kind words about  the blog! Enjoy the movie party; I recommend getting a friend to help make the burgers because there&#039;s lots of chopping, but they are worth it. How do you make corn dogs at home? Do you have a fryer?]]></description>
			<content:encoded><![CDATA[<p>Germi-<br />
Oh MAN, you should be glad I&#8217;m 3000 miles away, because that menu sounds very party-crash-worthy (despite never once having been able to sit through a horror movie)! I have never been to LA, but the Lucques cookbook has been making me think about a visit much more seriously. Those short ribs are nuts, they really are so amazing, though her plastic wrap method threw me for a serious loop when I tried it&#8230;</p>
<p>Thanks for reading, and for all your kind words about  the blog! Enjoy the movie party; I recommend getting a friend to help make the burgers because there&#8217;s lots of chopping, but they are worth it. How do you make corn dogs at home? Do you have a fryer?</p>
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		<title>
		By: germi		</title>
		<link>http://kateflaim.com/2007/05/winter-to-summer/comment-page-1/#comment-74</link>

		<dc:creator><![CDATA[germi]]></dc:creator>
		<pubDate>Thu, 10 May 2007 01:36:12 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/05/09/winter-to-summer/#comment-74</guid>

					<description><![CDATA[Katef, how is it that you can make even bread and jam look haute gourmet? By the way, I am a huge fan of the &#039;Sunday Suppers at Lucques&#039; cookbook also - it is my cooking bible. I had a bite of Suzanne&#039;s braised short ribs at an &#039;Eating in the Garden&#039; event and I swear, I achieved nirvana. I am so glad I live within 20 minutes of all her restaurants, otherwise the airplane flights for dinner would get expensive!
You are totally inspiring me to cook more. I&#039;m hosting a movie night (we watch horror movies in my garden) this weekend and I&#039;m going to make the 3 porks burgers, your oven fries, sausage corn dogs, popcorn salad, and White Russian Milkshakes!]]></description>
			<content:encoded><![CDATA[<p>Katef, how is it that you can make even bread and jam look haute gourmet? By the way, I am a huge fan of the &#8216;Sunday Suppers at Lucques&#8217; cookbook also &#8211; it is my cooking bible. I had a bite of Suzanne&#8217;s braised short ribs at an &#8216;Eating in the Garden&#8217; event and I swear, I achieved nirvana. I am so glad I live within 20 minutes of all her restaurants, otherwise the airplane flights for dinner would get expensive!<br />
You are totally inspiring me to cook more. I&#8217;m hosting a movie night (we watch horror movies in my garden) this weekend and I&#8217;m going to make the 3 porks burgers, your oven fries, sausage corn dogs, popcorn salad, and White Russian Milkshakes!</p>
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