Kevin Weeks's Comments
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Nov 15, 2009 | rating: 10 | comments: 3
Kevin Weeks Nov 17, 2009, 9:09pm EST
Deb,
We're talking cheap meat here, little flavor to begin with and this sauce _really_ bites (it will chew on your toes). It's a way of taking something almost without flavor and boosting what little it has. It can certainly be modified for other circumstances, but this is simply vicious food. Sometimes that's what I want to eat.
Nov 15, 2009 | rating: 10 | comments: 8
Kevin Weeks Nov 17, 2009, 6:37pm EST
Richard, I know what you mean, but I recently made this for a party I catered and when I made it I was again struck by how UN-insipid it is. And in fact every guest ate every spoonful. When I served it (in small black mugs) I drizzled a tiny bit more maple syrup on top, added a tiny dollop of horseradish, and sprinkled on a few chopped chives.

ChrisJerri, You could indeed and in that case I would add about two teaspoons of soy sauce to enhance the savor.

Libramoon, This is the best hard-squash soup I've ever eaten.

Cybergwen, The horseradish adds little kick in this case (you could use more) but it does add loads of flavor.

Sue Lee, I've also used curry. It's a good complement to squash soup.

Donna, I've read in serveral places that this is the year of butternut squash soup - and in fact I've seen a lot of recipes this fall, but like you I've been making it for years.

Jessica, It is, and for some reason reading these comments prompted a completely different idea for hard-squash soup. Look for it as Christmas approachs, I'm jotting down thoughts now.
Oct 13, 2009 | rating: 10 | comments: 18
Kevin Weeks Oct 18, 2009, 9:27pm EDT
Donna,
Taste. Ok, not good enough. Malt has a toasted flavor with natural vanilla notes and hint of nutmeg as well as other flavors I can't define. Granular sugar is one- dimensional, malt is multi-dimensional.
Oct 13, 2009 | rating: 10 | comments: 18
Kevin Weeks Oct 14, 2009, 2:17pm EDT
Debbie,
Thanks.

Richard,
You're my favorite editor.

Lisa,
Alas, there is now none left.

Nippy,
I now use parchment paper instead of meal under pizza and bread.

Artist,
I wish you could too.

Ron,
That's my memory, except I decided on the deluxe version and had a second slice of bread on top.
Oct 13, 2009 | rating: 10 | comments: 18
Kevin Weeks Oct 13, 2009, 12:21pm EDT
MaryAnne,
The ice produces steam which results in a chewier crust, it also slows down the crust formation a bit so the bread can rise higher.
Oct 12, 2009 | rating: 10 | comments: 8
Kevin Weeks Oct 12, 2009, 3:49pm EDT
MaryAnne, Elizabeth, and Richard,
Thanks!

Kerry,
A sandwich I take very seriously.

Donna,
I never knew you'd read my blog before we met here. That's very cool.
Oct 3, 2009 | rating: 10 | comments: 5
Kevin Weeks Oct 3, 2009, 10:30pm EDT
Works with chicken legs too. Not as rich though.
Oct 3, 2009 | rating: 10 | comments: 5
Kevin Weeks Oct 3, 2009, 8:30pm EDT
That was the idea. And it tastes better than it looks.
Sep 19, 2009 | rating: 10 | comments: 7
in reply to a comment by Julia Schrenkler
Kevin Weeks Sep 29, 2009, 4:13pm EDT
I'm glad I remembered it.
Sep 21, 2009 | comments: 5
in reply to a comment by Madame Donna C.
Kevin Weeks Sep 26, 2009, 1:41pm EDT
Me too. Poor Richard.
Sep 25, 2009 | rating: 10 | comments: 50
Kevin Weeks Sep 25, 2009, 3:51pm EDT
Gorgeous!
Sep 23, 2009 | rating: 10 | comments: 8
Kevin Weeks Sep 23, 2009, 6:03pm EDT
Donna,
Teaditional Sothern pulled pork BBQ wil always be my favorite, but this was a nice change of pace.
Sep 23, 2009 | rating: 10 | comments: 8
Kevin Weeks Sep 23, 2009, 6:02pm EDT
MaryAnne,
Thanks so much. Poor health and other demands have kept me away from Gather (except for my semi-monthy features), for a bit, but I'm back I think - not only with more thoughtfully written features but other contributions.

Ricjard,
Thanks, I'm planning on enchiladas tonight.
Sep 19, 2009 | rating: 10 | comments: 7
Kevin Weeks Sep 23, 2009, 3:23pm EDT
Patricia,
Follow the recipe link.
Sep 21, 2009 | comments: 5
Kevin Weeks Sep 21, 2009, 11:57am EDT
Poor Richard.
Sep 19, 2009 | rating: 10 | comments: 7
Kevin Weeks Sep 21, 2009, 9:37am EDT
Thanks all!

Colleen,
Follow the link in the title.
Sep 19, 2009 | rating: 10 | comments: 7
in reply to a comment by Sonia M.
Kevin Weeks Sep 19, 2009, 5:37pm EDT
Sonia,
I love rice with latin flavors and this dish draws from Northern European cuisine, but is a favorite. This evening I'm making a Latin American pulled-pork that I plan to eat over rice. I have high hopes for this dish, but it's purely experimental.
Sep 5, 2009 | rating: 7 | comments: 39
in reply to a comment by Don (is it 2010 yet?) H.
Kevin Weeks Sep 6, 2009, 10:31am EDT
It's a joke. Humor. Satire. Don't be so gullible.
Sep 5, 2009 | rating: 7 | comments: 39
in reply to a comment by Cena W.
Kevin Weeks Sep 6, 2009, 12:39am EDT
Sandy,
Surely you jest. Repubs don't get angry just because the universe insists on denying their desires.
Sep 5, 2009 | rating: 7 | comments: 39
Kevin Weeks Sep 5, 2009, 6:03pm EDT
Sandy,
We know that's a lie. A friend's brother's boss said Beck is allergic to lanolin. This is how baseless rumors get started, no one thinks to ask their friend's brother's boss for confirmation. At least people should check out the truthiness of chain emails on dopes.com.
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Kevin Weeks
Knoxville, TN

Gather.com Food Correspondent
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