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May 11, 2014

Food Thread: Free-Form Edition [CBD]
— Open Blogger

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Well, "Free-Form" means that the file on my computer labeled "AOSHQ Food Thread Ideas" is empty.

But....I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste. There has to be a word, because English is the greatest, most descriptive language in the history of man.

But if there isn't....please help me invent it.

And....Because Andy apparently doesn't love us any more.....Here is a Gun of The Week:

I had these stuffed chiles last night, with grilled hanger steak that had been brushed with balsamic vinegar and brown sugar, and then finished with Chalupa sauce mixed with butter. It was easy, fantastic, and a perfect entree into the summer grilling season.

Poblano Chiles Stuffed With Potatoes

6 large fresh poblano chiles, roasted and peeled*
1 teaspoon cumin seeds
12 ounces (about 2-1/2 cups) unpeeled yukon gold potatoes, cut into 1/3″ cubes
1-1/4 cups coarsely grated sharp white cheddar
1 tablespoon fresh oregano

Toast cumin seeds in a small skillet until slightly darkened and aromatic, about 1-2 minutes.

Cook potatoes in salted boiling water until just tender, about 8 minutes. Drain and cool.

In a bowl toss potatoes with grated cheddar, cumin seeds, oregano and season with salt and freshly ground pepper.

Slice each chile down one side, remove seeds and stuff with potato cheese filling.

Place in a baking dish and roast in a hot oven for 15 minutes until the cheese is melted.

* Roast chiles over a hot grill until skin is blackened. Remove and place in a bag and let steam in bag for a few minutes and skin will peel off. You could also do this under the broiler.

Posted by: Open Blogger at 12:00 PM | Comments (122)
Post contains 333 words, total size 2 kb.

1 What the crap? First?

Posted by: chiefjaybob at May 11, 2014 12:03 PM (cgH9o)

2 Duce?

Posted by: Aratinga at May 11, 2014 12:04 PM (DNBts)

3 You put up the gun of the week without id'ing it? That's just mean.

Posted by: Anon Y. Mous at May 11, 2014 12:04 PM (IN7k+)

4 Well, this is just not right.

And what the hell is this spurious "gun of the week?!?!!?!?"

Clearly, the weekend staff are in charge of the blog. Harumph.

Posted by: chiefjaybob at May 11, 2014 12:04 PM (cgH9o)

5 I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste.... *** Every time I put on a leather belt I remember my Father.

Posted by: Mr. Wizard at May 11, 2014 12:05 PM (gmrH5)

6 Reuben sandwiches - Thousand Island dressing or brown spicy mustard?

Discuss.

Posted by: Anna Puma (+SmuD) at May 11, 2014 12:07 PM (HXcdb)

7 Every time I put on a leather belt I remember my Father.

Posted by: Mr. Wizard at May 11, 2014 04:05 PM (gmrH5)

LOL

Posted by: CharlieBrown'sDildo at May 11, 2014 12:07 PM (QFxY5)

8 My mother did not make good grilled cheese sandwiches. I think making them in a pan with butter is superior. Instead she used to take two slices of cheddar cheese and put them on bread under the broiler. Then she she'd put the slices in a sandwich and put the sandwich top under the broiler. I got used to it but it was uninspiring.

Posted by: FenelonSpoke at May 11, 2014 12:09 PM (XyM/Y)

9 But....I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste. There has to be a word, because English is the greatest, most descriptive language in the history of man.

Sense memory? It's a phrase instead of a word, but I think it's what you mean.

Posted by: Anon Y. Mous at May 11, 2014 12:11 PM (IN7k+)

10 That is most definitely a Mannlicher-Schoenauer 1903

Posted by: Mr. Wizard at May 11, 2014 12:12 PM (gmrH5)

11 I wish I could make up a funky word for that CBD, but there already is one. It's called "olfaction" which isn't quite funky enough - I think we should come up with a better one.

Posted by: shredded chi at May 11, 2014 12:12 PM (CZRJo)

12 I like my Reubens with kraut and Swiss cheese no dressing or mustard needed or wanted. The kraut should keep it moist.

Posted by: Draki at May 11, 2014 12:13 PM (AfNqE)

13 Reuben: spicy mustard definately, lose the sauerkraut tho lol

Posted by: FCF at May 11, 2014 12:13 PM (Khja4)

14 Stimsation

Posted by: lerkingpug at May 11, 2014 12:14 PM (Fybki)

15 But it's so true that many of our memories are associated with smell. To me it wouldn't be Thanksgiving if there wasn't the smell of the chestnuts we put in the dressing.

Posted by: FenelonSpoke at May 11, 2014 12:14 PM (XyM/Y)

16 How does the steak taste with the basaltic vinegar and brown sugar?

Posted by: Draki at May 11, 2014 12:15 PM (AfNqE)

17 Nommembrance?

Posted by: Peaches at May 11, 2014 12:15 PM (8lmkt)

18 Actually, now that I read a post or two, it may be a phrase... olfaction memory - olfaction interaction... something like that

Posted by: shredded chi at May 11, 2014 12:15 PM (CZRJo)

19 Lose the sauerkraut?! You should just get a Montreal smoked meat sammich.

Posted by: Draki at May 11, 2014 12:16 PM (AfNqE)

20 I defer to wife. She says Thousand Island for Reuben.

Posted by: olddog in mo at May 11, 2014 12:16 PM (EKOIc)

21 Wikipedia uses the phrase "Involuntary Memory".
http://tinyurl.com/8kfp9og

Posted by: Anon Y. Mous at May 11, 2014 12:17 PM (IN7k+)

22 Yes. Sauerkraut, swiss, & homemade Russian dressing. And leave the pastrami at the deli. Corned beef only. Lots of it.

Posted by: shredded chi at May 11, 2014 12:18 PM (CZRJo)

23 Tried a stupid simple recipe this AM:

Crack 5 eggs in a non-stick pan over med heat
Pepper to taste
Lightly scramble the eggs with a spatuala
When the eggs still have white and yellow parts, mix in a couple of spoonfuls of pesto.
Stir a bit
Let them cook a little longer then you normally would to get the pesto flavors going.

Serve.

Awesome, had some pancetta heated int he same pan, a little tomato sauce, and toast with it for wifey.

Posted by: Jean at May 11, 2014 12:21 PM (TETYm)

24 Olfactrory memory: http://tinyurl.com/ln3sju6

Posted by: Jean at May 11, 2014 12:22 PM (TETYm)

25 Balsamic vinegar caramelizes quickly on the grill - use caution!

Posted by: Jean at May 11, 2014 12:23 PM (TETYm)

26 three in a row - must be a new thread I missed

Posted by: Jean at May 11, 2014 12:24 PM (TETYm)

27 6 Reuben sandwiches - Thousand Island dressing or brown spicy mustard?

Discuss.

Posted by: Anna Puma (+SmuD) at May 11, 2014 04:07 PM (HXcdb)

++++

I guess Thousand Island is ok, that is if you are some kind of savage who wasn't brought up right. And mustard? I thought we were talking Ruebens, not something buy from a vendor at a ballpark.

Russian dressing is a must for any civilized person.

Posted by: Anon Y. Mous at May 11, 2014 12:24 PM (IN7k+)

28 CBD: have you seen my* recipe for jalapeÃ±os stuffed with shrimp and sweet potatoes? It's my go-to party food. Oh, it's wrapped in bacon too. *totally not stolen from Paleo Nick, swearsies.

Posted by: DC in (Location TBD) at May 11, 2014 12:25 PM (Pvcl5)

29 24 "Smells trigger memories but can memories trigger smell" *** Whenever I see a picture of my Father in a car I smell Cigarette Smoke and Hydrogen Sulfide.

Posted by: Mr. Wizard at May 11, 2014 12:25 PM (gmrH5)

30 Yeah pastrami on Reubens are a sin.

Posted by: Draki at May 11, 2014 12:25 PM (AfNqE)

31 Scentmento

Also I am currently grilling asparagus. It is teh yum.
Just marinate in your favorite Italian Dressing and throw it on the grill. Check in and turn it.
It's ready when it gets limp.

( That phrase on this blog aught to bring out some comments.)

Posted by: typo dynamofo at May 11, 2014 12:25 PM (IVgIK)

32 I would like to say that I like my Reubens as a straight-pull. Great rifle. Built like a watch.

Posted by: Kindltot at May 11, 2014 12:27 PM (OxDCe)

33 I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste. A "Proustism?"

Posted by: BuddyPC at May 11, 2014 12:27 PM (bYQ1a)

34 >>>It's ready when it gets limp That's bit what she said. I cook my 'guses on the grill wrapped in foil with olive oil salt and pepper. Otherwise I end up sending half up the, through the grate and into the fire..

Posted by: DC in (Location TBD) at May 11, 2014 12:28 PM (Pvcl5)

35 Hey, DC, where you moving to in WKY. Paducah?

Posted by: olddog in mo at May 11, 2014 12:29 PM (EKOIc)

36 I'm guessing the rifle is a Mannlicher, or perhaps a Mannlicher-Schoenauer?

Posted by: CiceroTheLatest at May 11, 2014 12:29 PM (PVBzL)

37 So the consensus on what makes a Reuben sandwich is - it depends.

Posted by: Anna Puma (+SmuD) at May 11, 2014 12:30 PM (HXcdb)

38 >>>35 Hey, DC, where you moving to in WKY. Paducah? Yeppers. Start work there June 1, probably move around the Fourth of July. You around there? My work area will be roughly Owensboro to the MO border.

Posted by: DC in (Location TBD) at May 11, 2014 12:30 PM (Pvcl5)

39 Yup, foil up the asparagi

Posted by: Draki at May 11, 2014 12:31 PM (AfNqE)

40 I cook my 'guses on the grill wrapped in foil with olive oil salt and pepper. Otherwise I end up sending half up the, through the grate and into the fire..

Posted by: DC in (Location TBD) at May 11, 2014 04:28 PM (Pvcl5)

The fire is a good place for asparagus. yechhh.

Posted by: GGE of the Moron Horde, NC Chapter at May 11, 2014 12:31 PM (yh0zB)

41 Went down a wrong aisle this morning and noticed Kroger had this slicer on sale for $40.

http://www.pfaltzgraff.com/red-mandoline-slicer/KC310BXERA.html

I don't think I really need it, cooking for one sucks, but I think I want to go back for it. But I don't know what I'd use it for besides onions. Anyone?

Also, I'm old enough to remember when a serving of orange juice was 4 oz* but I've never been able to find glass glasses smaller than 10 oz until this morning. The label says 5 oz, but leave space so you don't spill and there we go. (My grandmother had a set of 8 with a fancy design and a matching pitcher that she probably got shortly after WWII, although it was often used to serve Tang instead of juice because Space Age! and fresh juice was hard to find in the middle of nowhere in the 80s).

* and a serving of yogurt was one cup, with a reusable lid. Now we've got all these midget one use containers. The 21st century kind of sucks.

Posted by: HR at May 11, 2014 12:33 PM (hO8IJ)

42 Reuben must have corned beef, Swiss, and kraut. Russian dressing is traditional. Mustard is for canadians

Posted by: Draki at May 11, 2014 12:33 PM (AfNqE)

43 34:
So no one ever told you to put the asparagus perpendicular to the bars of the grill, not parallel? It helps!

Posted by: Dr. Weevil at May 11, 2014 12:33 PM (g5mwZ)

44 @38 You around there? Yep. Live in Cape Girardeau. But have home and condo (recently listed for sale) on KY Lake.

Posted by: olddog in mo at May 11, 2014 12:34 PM (EKOIc)

45 Since no one asked, I killed it this Mother's Day. Brunch and booze at a really good local joint, Cougar got jewelry. Came home and made a pitcher of 'ritas, now Cougar is passed out on the couch and Princess is chilling in the hammock Daddy wins.

Posted by: DC in (Location TBD) at May 11, 2014 12:34 PM (Pvcl5)

46 For variety of flavors, you can't beat Spanish tapas. And as it's practiced in Spain, it's just little bites of food to accompany wine, sherry, sangria before you go out on the town; dinner is typically eaten after 11PM at night (now we know why Spain is the way it is, economically speaking). At any rate, two of our favorites at Casa de Sefton are Piquillo Peppers Stuffed with Cod or Tuna and the ubiquitous Spanish Tortilla. The tortilla is not like its Mexican namesake. It is essentially a thick omelette with potatoes on the inside, usually served warm but I've had it room temp and it's delish. The authentic version involves slicing and frying potatoes - messy, oily and time consuming. An easy variant is by lefty chef JosÃ© Andres and he uses potato chips. Use a good variety (not Lays or Pringles, please). Anyway, put about a half cup to a cup of chips in a bowl with two eggs already beaten and let soak for about 5 minutes. Beat 3-4 more eggs in a separate bowl. Then heat a non-stick pan with a little olive oil and butter and when hot, add the eggs. Stir it a bit so that it doesn't stick to the pan. When you can slide a spatula under the edges cleanly, add the chips that have been soaking in the eggs. Let these coagulate/cook for a bit and then either a) place a dish on top, flip the egg onto the plate and slide the uncooked side back in the pan with a little more oil if needed or, (easier) b) flip one half of the eggs over the other, omelette style. Garnish with some strips of sautÃ©ed red pepper and eat, hot or cool. Â¡Buen provecho!

Posted by: J.J. Sefton at May 11, 2014 12:35 PM (CMkNk)

47 Radish, a mondolin is great for everything. Onions, peppers, garlic, 'shrooms, pretty much any round veggie. Olddog, shoot me an email. My nic at yahoo. First round is on me.

Posted by: DC in (Location TBD) at May 11, 2014 12:36 PM (Pvcl5)

48 I cook my 'guses on the grill wrapped in foil with olive oil salt and pepper. Otherwise I end up sending half up the, through the grate and into the fire.. Posted by: DC in (Location TBD) at May ---------- Didn't we just have this discussion? I mentioned that I had seen or heard tying them with water soaked baker's twine before the grill was the answer, then some 'ette chimed in with "wrap them in bacon" - I'm not sure who it was, but I want to marry that girl.

Posted by: shredded chi at May 11, 2014 12:39 PM (CZRJo)

49 At any rate, two of our favorites at Casa de Sefton are Piquillo Peppers Stuffed with Cod or Tuna and the ubiquitous Spanish Tortilla. Cod instead of Pollock? Commie.

Posted by: IllTemperedCur at May 11, 2014 12:39 PM (AHzA7)

50 Got fingerling potatoes and cauliflower on grill. Brussel sprouts with bacon in oven. Teriyaki chicken in line for grill. Had to start early due to bad wx moving in and got to get the in-laws in and out before the storm.

Posted by: olddog in mo at May 11, 2014 12:41 PM (EKOIc)

51 And I made a batch of hefeweizen today, straight up Reinheitsgebot, but next batch I'm putting raspberries in the fermenter.

Posted by: HR at May 11, 2014 12:43 PM (hO8IJ)

52 I lose a few stalks of asparagus but I like them directly on the grill.

If you don't like asparagus you should still give grilled a try. Very different flavor.
My veggie hating children tear through them like locusts.

Posted by: typo dynamofo at May 11, 2014 12:46 PM (IVgIK)

53 Nood. But it's gamer stuff. I'll stay here, thankyouverymuch.

Posted by: DC in (Location TBD) at May 11, 2014 12:46 PM (Pvcl5)

54 51Â And I made a batch of hefeweizen today, straight up Reinheitsgebot, but next batch I'm putting raspberries in the fermenter. Posted by:Â HRÂ at May 11 ------ Huh. Small world. Been trying to remember that word... I am waiting on a call/text right now. A moron is in town & mentioned Gordon Biersch as a place that I could meet & buy him a beer. That was the one brew I really liked the last time I was at that joint. Very good stuff. Now I know - thanks.

Posted by: shredded chi at May 11, 2014 12:48 PM (CZRJo)

55 I hate brussel sprouts and asparagus. However, must accommodate family and friends. It's amazing how bacon can transform veggies. I can tolerate both now.

Posted by: olddog in mo at May 11, 2014 12:49 PM (EKOIc)

56 "Redolent" is a good word. Means scented and evocative or reminiscent. Hey, DC -- raised in Paducah, lots of time on KY lake --waterskiing and killing moccasins and copperheads. California now -- only rattlers round here, my girls don't like 'em.

Posted by: Marc at May 11, 2014 12:51 PM (BPj8o)

57 Don't by the NFL Team Logo grill tools. I am a carpenter and still the tension on the tongs is wearing on my hands.

Posted by: typo dynamofo at May 11, 2014 12:52 PM (IVgIK)

58 I don't think I really need it, cooking for one sucks, but I think I want to go back for it. But I don't know what I'd use it for besides onions. Anyone?

The slicer I used to have was electric, which was nice for stuff like meat and cheese but a PITA to clean. That one looks pretty handy, plus dishwasher safe so easy cleanup. Might be worth it just for onions and tomatoes and such.

Posted by: GGE of the Moron Horde, NC Chapter at May 11, 2014 12:52 PM (yh0zB)

59 Best veggie with bacon.... green beans. Toss beans in freezer bag w/ some olive oil, salt, pepper. Wrap 5-6 with bacon*. Grill or oven. My daughter who does not care for green beans loves them. *I nuke the bacon for 1 min before wrapping.

Posted by: olddog in mo at May 11, 2014 12:54 PM (EKOIc)

60 If you don't like asparagus you should still give grilled a try. Very different flavor.
My veggie hating children tear through them like locusts.

Posted by: typo dynamofo at May 11, 2014 04:46 PM (IVgIK)

My dislike for asparagrass has nothing to do with the veggie and everything to do with being a very hung over teenager on a hot Iowa summer day crawling down the rows of 2" asparagrass plants cutting the weeds out of them with a putty knife. Can't smell it to this day without having flashbacks. Yes, there was a girl involved, why do you ask?

Posted by: GGE of the Moron Horde, NC Chapter at May 11, 2014 12:55 PM (yh0zB)

61 Redolent. Yep, expresses the sentiment in post 60 exactly.

Posted by: GGE of the Moron Horde, NC Chapter at May 11, 2014 12:57 PM (yh0zB)

62 "Redolent" is a good word. Means scented and evocative or reminiscent. The Barrel is redolent of aged civet musk, overripe rosehips, wildebeest semen and burned rubber. Yeah, that works.

Posted by: IllTemperedCur at May 11, 2014 12:57 PM (AHzA7)

63 My dislike for asparagrass....

Ha Ha. For a while I had a rootbeer scent problem like that based on a similar memory.

Gonna eat.

God bless all you mothers.

And you mothers.

Posted by: typo dynamofo at May 11, 2014 01:01 PM (IVgIK)

64 Funny that "reminiscent" has the word "scent" at the end. Coincidence? You tell me.

Posted by: Marc at May 11, 2014 01:02 PM (BPj8o)

65 Time to get ready for work. Later roonz and roonettez, fear no evil!

Posted by: GGE of the Moron Horde, NC Chapter at May 11, 2014 01:05 PM (yh0zB)

66 My dislike for asparagrass has nothing to do with the veggie and everything to do with being a very hung over teenager on a hot Iowa summer day crawling down the rows of 2" asparagrass plants cutting the weeds out of them with a putty knife. Haha, so you were drafted into the summer harvesting crew, too. I remember sitting for hours with a shopping bag filled with lima beans. My job was to open them up and put the beans in a bowl. Hours later I had half a bowl. I love to eat lima beans now. Reminds me of how much effort was required for so little outcome. This too is so like the story of Barack Obama.

Posted by: SE Pa Moron [/i] at May 11, 2014 01:10 PM (j1NwQ)

67 >>6 Reuben sandwiches - Thousand Island dressing or brown spicy mustard? Auxilliary to that question is sauerkraut or coleslaw? I know, I know! But sometimes I *like* the coleslaw version. Also, rye bread or pumpernickel? (Pumpernickel.)

Posted by: Y-not at May 11, 2014 01:13 PM (zDsvJ)

68 Mr Y-not is making a "picky plate" (pate, apples, bread) to snack on while my shepherd's pie is being prepped. I've converted to the Gordon Ramsay version -- really like it. Better than Mom used to make. http://www.channel4.com/programmes/ gordon-ramsays-f-word/articles/all/ gordons-shepherds-pie-recipe I denounce myself!

Posted by: Y-not at May 11, 2014 01:15 PM (zDsvJ)

69 >>Well, "Free-Form" means that the file on my computer labeled "AOSHQ Food Thread Ideas" is empty. You could always do one on coffee! hint, hint

Posted by: Y-not at May 11, 2014 01:15 PM (zDsvJ)

70 Posted by: Y-not at May 11, 2014 05:15 PM (zDsvJ)

Machines, sources, techniques?

Posted by: CharlieBrown'sDildo at May 11, 2014 01:17 PM (QFxY5)

71 >>Machines, sources, techniques? Yes. Tee hee. ;-) Cooking with Coffee could be a thing, too. I've only dipped my toe in that, but I know it's used as an ingredient in sometimes unexpected ways.

Posted by: Y-not at May 11, 2014 01:20 PM (zDsvJ)

72 Another way to cook green beans and wax too. Put them in a pressure cooker with bacon grease, salt and pepper. Don't forget the water. Bring up to pressure, cook 2 minutes, toss with crumbled bacon.

Posted by: Geraldina Winter at May 11, 2014 01:22 PM (IAcXu)

73 67 Y-Not, Years ago, a deli owner turned me on to what he called a "New Yorker" sammich. Corned beef, swiss, Cole slaw, & russian dressing on rye. Served cold. NEVER grilled. It is my go-to lunch on a hot summer day (if I'm anywhere near a decent deli). I've met 100 year old Jewish men that l ok at me like I'm nuts when I order it. One old guy became a great friend, and even put that sammich on the menu, naming it for me. Really. He had never heard of cole slaw on corned beef.

Posted by: shredded chi at May 11, 2014 01:29 PM (CZRJo)

74 Cooking with Coffee could be a thing, too. I've seen Bobby Flay use it with some of his steak recipes. I'd like to taste someone's before I found out I didn't like it and ruined a good steak.

Posted by: olddog in mo at May 11, 2014 01:30 PM (EKOIc)

75 My mom used to cook a lot of things in a pressure cooker. I can remember Sunday dinner on the ceiling more than a few times. But it sure cut down on the cooking time! The only pressure cooker I have now takes up the whole stove and is about 28 inches tall. Not something I care to use for dinner now that I'm single again.

Posted by: Passerby at May 11, 2014 01:32 PM (sOlwy)

76 Oh - green beans? Which are everywhere & cheap as dirt around here right now - A quick steam, then flash fry with a huge dollop of bacon grease. Finish with a healthy sprinkle of Mrs. Dash. A meal all by itself.

Posted by: shredded chi at May 11, 2014 01:35 PM (CZRJo)

77 What's more, Mannlicher was arguably a more creative gun designer than Browning. Just about every small arm of the 20th Century was proposed by Mannlicher in the 19th.

Posted by: PersonFromPorlock at May 11, 2014 01:46 PM (UYiBe)

78 Select.

/ Nose up.

Posted by: Javems at May 11, 2014 02:21 PM (ZnvRl)

79 I like to smoke a corned beef for Reubens...on a smoker not in a pipe. With kraut, swiss and 1000 on grilled rye. Hard to find good corned beef around here for some reason though. Pricey too.

Posted by: dumbartist at May 11, 2014 02:25 PM (ahBY0)

80 What's more, Mannlicher was arguably a more creative gun designer than Browning. Just about every small arm of the 20th Century was proposed by Mannlicher in the 19th. Posted by: PersonFromPorlock at May 11, 2014 05:46 PM (UYiBe) Heresy.

Posted by: IllTemperedCur at May 11, 2014 02:33 PM (AHzA7)

81 Hoping the weather holds off long enough. I've got 2 inch thick bone in ribeyes for the grill. Kids get sirloin. Asparagus and twice baked potatoes to round out the menu. Banana cream pie for desert. Life is good here along the east bench of the Wasatch mountains.

Posted by: Duke Lowell at May 11, 2014 02:42 PM (4GKfl)

82 My local ALDI now has some awesome thick ribeye and NY Strips

Posted by: Tmitsss at May 11, 2014 02:56 PM (Pa9vP)

83 Once again CBD a tasty thread. Do you do all the cooking at your home? I do at mine and my stuff isn't nearly as tasty as your recipes

Posted by: Misanthropic Humanitarian at May 11, 2014 04:33 PM (HVff2)

84 Posted by: shredded chi at May 11, 2014 05:35 PM (CZRJo) Your green bean recipe sounds good.

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93 London based high fashion label, Burberry, is bolder and brighter than ever this coming spring with its new Burberry Brights collection for Spring/Summer 2011. Eye candy, vibrant hued handbags and accessories make up the aptly named Burberry Brights collection for Spring/Summer 2011. There are currently seven styles in the Burberry Brights collection and they include a variety of clutches, sling bags, and cross body bags. The price range for the Burberry Brights collection for Spring/Summer 2011 ranges from $495 (Patent Corset Belt) to $1,295 (Bridle Patent Shoulder Bag and the Bridle House Check Stitched Patent Sling). The Patent Leather Clutch Bag (with strap) is priced at $995 and comes in citrus (canary yellow), pollen (tangerine), beetroot (bright purple), lime (neon green), and opal (light cerulean). It is a sleek, patent, elongated clutch with a top zipper closure and a narrow shoulder strap. The Bridle Patent Clutch Bag (with strap) is similar to the Patent Leather Clutch Bag except that it features stitched on bridle straps secured by a Burberry Prorsum embossed oval plaque. It comes in the colors beetroot (bright purple), lime (neon green), fuchsia (bright pinkish purple), spearmint (mint), and opal (light cerulean) and is priced at $1,095. The other purse priced at $1,095 is the Bridle House Check Stitched Patent Clutch Bag (with strap). It is designed like the other clutches in the Burberry Brights collection, but is accented with a pattern of patent straps overlapping each other and stitched on cotton twill in a resonated dyed yarn. It comes in the hues classic spearmint (mint), and classic opal (light cerulean).

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