Thanks for the additional info. FOAS, when I read your post it reminded me of an incident that occured at a mexican restaurant when my kids were very small. We don't usually get dessert out, but we had a gift card or coupon or something, and we ordered 2 servings of fried ice cream to share, which came out with the plates flaming. My husband & I were eating ours & we thought it was very good, but our kids weren't eating theirs & we didn't know why. Well, finally we tasted theirs, and we had the wrong plate! Theirs had the alcohol on the dessert, while ours had it in a larger surrounding plate so it would still flame. The kids are teens now, but still not of drinking age. Your suggestion sounds very good. We're in for a blizzard - maybe we can make some snow ice cream! (I have the saurbraten marinating, but there is still some mulled wine left over.)

I didn't think earlier, but this is an excellent dish for using up cooked meats. It calls for beef or lamb, but I have made it with roast pork or chicken as well and it is delicious. Lamb or Beef Jhal Fraizi -from, "Foolproof Indian Cooking," by Madhur Jaffrey-with slight changes and notes of my own. 350 g (12 oz) cooked, boneless roast lamb or beef 3 T olive oil 1/4 t cumin seeds 1/4 t brown mustard seeds** 8 fenugreek seeds*** 100 g (1 medium) green bell pepper, cut into strips. 1-2 hot green chilies (such as serranos), cut into long, thin slivers. (****Ms. Jaffrey says not to remove the seeds, but if you've a tender mouth, I would scrape the seeds & pith out to cool the dish down.) 150 g (1 medium) onion, cut into half rings, similar in size to the peppers. 1 t Worcestershire sauce 1 t ground cumin 1 t ground coriander 1/4 t ground turmeric 3/4 t salt Freshly ground black pepper to taste. Julienne the cooked meats in 1/4 to 1/2 inch strips. Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through. ****************************************************** This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish. A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like. **Plain, yellow mustard seeds will work as well, if you've got some on hand already and don't want to search out and buy brown just for this recipe. ***It doesn't sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isn't anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would work--maybe some minced cilantro or mint, added at the last minute.

I have not steamed fish, but I do have a rather large fish poaching pan (made in Italy) that I use for whole salmon. I think poaching is somewhat similar to steaming, but what I like best about poaching salmon is the fish stock that I get from it. I use Julia Child's recipe for poaching salmon, and the only problem with it is that all the flavor goes into the stock, and so the fish is rather bland after being poached. However, I make a nice sauce with some of the strained stock, which I thicken with corn starch. I have several Chinese cookbooks - mostly Szechuan, and the fish recipes are mostly for fried fish rather than steamed. I tend to use Japanese recipes for fish more than Chinese, but I want to try the Chinese recipes starting in July when I go into semi-retirement. I'm cooking swordfish tonight, but I almost always grill that - I do not have a Chinese or Japanese recipe for swordfish, but if you have some recommendations, I would try them. I'll probably just make tartar sauce for it, since I have dill in my yard right now. My other choice is to make a sauce with Yuzu and wasabi, but that is still Japanese. Kevin brought a whole salmon from Seattle the last time he went there to meet with his Amazon clients - he protested when I asked him to do it, but after visiting Pike Place Market, he changed his mind. Salmon is probably my favorite fish, after tuna, but I also like Opah. I recently heard about a terrible oil spill in the Columbia River Gorge, and I hope that will not affect the salmon that you get.

I'd like the chicken and waffles AND the pulled pork. I wouldn't turn down the cole slaw either. Everything sounds delicious, which is why those leftovers are definitely not a bad thing. The egg rolls sound like a good use for the leftovers, and pulled pork sandwiches with BBQ sauce and cole slaw are a favorite of mine. Good use for those Kaiser rolls of yours, Ricky... The pork could also be used in tamales, quesadillas, arepas or chili, fried rice, used to top baked potatoes or nachos, put it in taco salad or pasta sauce, or just freeze it in individual portions for sandwiches later. Annie