Finerkitchens.com Recipe Swap & Recipes :

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Finerkitchens.com Recipe Swap

Threads: 19537 Messages: 177721

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30563. Finerkitchens Next Phase [LINK] - pmassell_93 - 8:50pm on 10/22/18 (1)

Awesome Sir! Thank you for your continued support, Paul. [NT] - Michael in Phoenix - 3:52pm on 10/30/18

17891. Wasn't someone here looking for a copycat recipe for Bonefish Grill's Bang-Bang Shrimp? The latest [LINK] - Curious1 - 6:21pm on 03/09/10 (1)

Yum! This looks delish. Thanks. [NT] - Traca - 12:52am on 03/10/10

17892. Report out "Angel Hair Pasta in Lemon Butter Sauce" - you CAN cut the butter by 1/2!! [LINK] - deb-in-MI - 8:06pm on 03/09/10 (15)

Sounds easy too ! After I lose another ***** pounds I Will have to try this. Thanks. [NT] - Luisa_Calif - 8:35pm on 03/09/10
Thanks for conducting the experiments, I wondered if it would work. Are you feeling better? [NT] - Curious1 - 10:15pm on 03/09/10

My pleasure:) Still not 'whole' - tomorrow I'll go on a different antibiotic - deb-in-MI - 10:50pm on 03/09/10

Made this tonite, half of the recipe,. Very good, but the pasta was a little bit soupy. You know - Marianne - 3:52am on 03/10/10

Marianne - mine hasn't been soupy - deb-in-MI - 1:05pm on 03/10/10

deb, angel hair pasta cooks so quickly that it was done and there was lots of broth left. I let it - Marianne - 3:07pm on 03/10/10

Oy - I forgot that I made it with a thicker pasta - - deb-in-MI - 5:58pm on 03/10/10

Aha! The mystery is solved! Thanks. [NT] - Marianne - 6:55pm on 03/10/10

I bet orzo would be delicious. I have some whole wheat Orzo and may have to try this. [NT] - AngAk - 6:36pm on 03/10/10

I'm sure it would! [NT] - deb-in-MI - 7:06pm on 03/10/10
Ang, I cook orzo in chicken broth and butter all the time. The addition of the lemon, chives and - Marianne - 7:08pm on 03/10/10

I also LOVE collards cooked in chicken stock. - deb-in-MI - 7:24pm on 03/10/10

This is my favorite for all my greens. So much better than bacon-grease flavored water! [NT] - Marianne - 7:37pm on 03/10/10

You mean there's nothing BETTER than bacon-grease flavored water...unless it's hog-jowl flavored ;>D [NT] - Steve2 in LA - 10:22pm on 03/10/10

LOL. Ok, Steve, I get your point, But I'm weaned from the bacon to broth and a little vinegar. [NT] - Marianne - 2:19am on 03/11/10

17893. ISO For those of you who've made Halupki/stuffed cabbage, do - DawnNYS - 11:05pm on 03/09/10 (15)

My grandma's version (Ukranian): raw rice, raw meat, roll, and stacked in - MarilynFL - 11:34pm on 03/09/10

MarilynFL....is that the whole recipe? Really?? - Glennis_NoCA - 4:09am on 03/10/10

My hungarian recipe is similiar; except add a lil paprika to the raw rice/meat mixture. YUM! - barb_b - 12:00am on 03/10/10

Different recipe, same process-raw meat, raw rice. [NT] - Cindy - 2:59am on 03/10/10

Polish- raw meat, partially cooked rice and some of the liquid. - CynUpstateNY - 9:18am on 03/10/10

I can add my Hungarian stuffed cabbage that my mom useto make - oli - 2:19pm on 03/10/10

Yes, please, that would be great - do you live in Hungary now? [NT] - DawnNYS - 3:02pm on 03/10/10
Yes, please, that would be great - do you live in Hungary now? [NT] - DawnNYS - 3:02pm on 03/10/10

Do you, do you? Heheh, slow computer... [NT] - DawnNYS - 3:05pm on 03/10/10

Czech version (my Mom's). Boil the rice for 5 minutes, then drain and add to meat mixture. Raw meat - Marianne - 7:49pm on 03/10/10

Good, thanks everyone. I guess this is the type of dish that doesn't really need an - DawnNYS - 12:52pm on 03/11/10

I have used Minute Rice as well. works fine in this filling. [NT] - AngAk - 6:31pm on 03/11/10

Good, thanks everyone. I guess this is the type of dish that doesn't really need an - DawnNYS - 12:52pm on 03/11/10

Sigh, I've got the double-posties. Slow computer, I pressed button twice. :o( [NT] - DawnNYS - 3:44pm on 03/11/10

I use raw rice and meat and stuff the cabbages. It is all layerd with extra cabbage leaves and - KarenNoCA - 12:25am on 03/14/10

17894. Anyone hear from Marsha tbay? Looks like the last time she posted was Feb.8. [NT] - Meryl - 12:08am on 03/10/10 (10)

I've been worried about her. I sent a private message some time back, no response. Anyone in touch? [NT] - Curious1 - 2:07am on 03/10/10

I sent her a PM also. Hope she's okay. [NT] - Meryl - 2:13am on 03/10/10

I just sent her an e-mail - I'll let you know if I hear back. [NT] - LisainLA - 2:19am on 03/10/10

I'm here....I just answered you all. [NT] - Marsha tbay - 2:40am on 03/10/10

(((Marsha))) [NT] - LisainLA - 2:46am on 03/10/10

(((Lisa)))....did you know there was a song made in 1951 ..JOHN, MARSHA, Someone asked me and - Marsha tbay - 2:50am on 03/10/10

Marsha, the song is so funny. I remember it well. Do you have a John? [NT] - Marianne - 2:28am on 03/11/10

No, I don't. My 90 yr old cousin sends a John she knows email of mine. He calls her Marsha every - Marsha tbay - 3:16am on 03/11/10

"Marsha, Marsha, Marsha"---I just couldn't help it! [NT] - AngAk - 6:32pm on 03/11/10

Tee hee, tee hee, thanks Ang. LOL [NT] - Marianne - 1:54am on 03/12/10

17895. Jacques Pepin recipes from Food & Wine [NT] [LINK] - Meryl - 1:22am on 03/10/10 (2)

All of these look great - I love Pepin. Thanks for posting. [NT] - elaine - 3:46am on 03/10/10

You're welcome. :) [NT] - Meryl - 10:34pm on 03/10/10

17896. Mimi, made the Carmelized Lamb Chops you posted from P. Cuthbert and L. Wilson Last night [LINK] - barb_b - 2:38pm on 03/10/10 (0)

17897. Savannah, Georgia anyone? (Or anywhere on the drive down to Florida) - Sandra in New York - 12:35am on 03/11/10 (4)

How about Charleston SC on the way back? Tons of really great places to eat!! [NT] - Sarah in Charleston - 1:18pm on 03/11/10

and a chance for a meet-up! [NT] - AngAk - 6:32pm on 03/11/10

We enjoyed lunch at Mrs. Wilkes' Boarding House a couple years ago. They don't [LINK] - Pat-NoCal - 4:09pm on 03/11/10

You can view the menu here on their website. [NT] [LINK] - Pat-NoCal - 4:11pm on 03/11/10

17898. Tonight, we are having 12-hour pork roast... [LINK] - judy-mass - 1:18am on 03/11/10 (4)

I miss Debbie in Ga. [NT] - Marsha tbay - 1:45am on 03/11/10
thanks judy. the Link is to a fundraiser that our Clay Arts Guild sponsors. the Empty Bowl Project [LINK] - AngAk - 6:38pm on 03/11/10

Many of the Etsy Mud Team... - judy-mass - 1:06pm on 03/12/10

Petersburg, oh no, not close---671 miles SE of me, but closer to Nan. - AngAk - 6:50pm on 03/12/10

17899. 61 recipes for your favorite restaurant dishes - LA Times [NT] [LINK] - Meryl - 1:35am on 03/11/10 (4)

Wow. This should keep me busy for the next few months. Thanks for posting. [NT] - elaine - 4:38am on 03/11/10
Thanks for posting, Meryl [NT] - deb-in-MI - 1:50pm on 03/11/10
I just got started looking at the list when I found the orange rolls. Has me drooling - BobbiJoAZ - 2:04pm on 03/11/10
You're welcome, all. [NT] - Meryl - 7:56pm on 03/11/10

17900. Decadent Brownie Pie. I tried to let Meryl post this chocolate recipe but said I should :) [NT] [LINK] - Marsha tbay - 1:39am on 03/11/10 (0)

17901. Parsnip Spice Cake [NT] [LINK] - Marsha tbay - 1:41am on 03/11/10 (0)

17902. Has anyone tasted the fish, wahoo? My local store is selling the fillets, wild caught from Ecuador. - Meryl - 3:04am on 03/11/10 (4)

Yes, it is an ocean fish here. Fairly firm. Great grilled with .. - Sarah in Charleston - 1:16pm on 03/11/10

Thanks, Sarah. [NT] - Meryl - 7:56pm on 03/11/10

MMMMMM, it is a game fish, similar to swordfish. I have a huge chunk of one in the freezer caught bu - joanietoo - 8:52pm on 03/11/10

Thanks, Joanie. [NT] - Meryl - 10:08pm on 03/11/10

17903. Has anyone else noticed that the "end", "home", and "page up/page down" buttons don't - DawnNYS - 12:47pm on 03/11/10 (4)

They work for me. [NT] - rhoward2va - 1:15pm on 03/11/10
Suggestion: Check to be sure that number lock is off. - BobbiJoAZ - 1:31pm on 03/11/10

LOL, that's happened to me! As for the buttons I just learned they work on this site [NT] - suz - 1:45pm on 03/11/10
Number lock is/was off. Working now - must be my problem. [NT] - DawnNYS - 3:08pm on 03/11/10

17904. Are they serious? Ban salt in any food in any restaurant? [NT] [LINK] - desertjean - 2:40pm on 03/11/10 (8)

Sure, as well as super-tax sugar in soda, trans fat in baked goods... don't you know we - DawnNYS - 3:42pm on 03/11/10

uh, make that loco [NT] - Steve2 in LA - 11:29pm on 03/11/10

. . ."WEED". (This'll teach me to type with a baseball mitt on!) [NT] - Steve2 in LA - 11:29pm on 03/11/10

There we go...... - SallyBR - 4:52pm on 03/11/10

LOVE this! And the taxpayers are paying his salary. Perhaps he's had one loco-week too many? [NT] - Steve2 in LA - 11:28pm on 03/11/10

Gah! I just can't have nice things anymore! [NT] - Steve2 in LA - 11:30pm on 03/11/10

Who ever came up with this barmy idea is certainly no cook! If the cook cannot use salt the diner - aajay - 3:08pm on 03/12/10

and what about tinned anchovies and pickles/olives/capers etc etc. boring meals. fer sure. [NT] - AngAk - 6:57pm on 03/12/10

17905. NFRC: Heard from Misplaced In Arizona's son, Steven....... - GayleMO - 4:00pm on 03/11/10 (2)

How nice to hear from him through you, thanks. And have a nice trip. [NT] - DawnNYS - 8:30pm on 03/11/10
Thank you for the update, glad they are doing well, have a good w-end trip. [NT] - joanietoo - 9:31pm on 03/11/10

17906. Very NFR: I just made the switch from IE to Firefox... any words of wisdom from - DawnNYS - 8:17pm on 03/11/10 (11)

I have Firefox - no slowdown in typing. I have an older version, though, because I had problems - Meryl - 8:22pm on 03/11/10

Which version works for you? I'll try that one. [NT] - DawnNYS - 10:56pm on 03/11/10

I have 3.0.18 - Meryl - 11:03pm on 03/11/10

I just switched to FF and don't see any problem. I love the - rhoward2va - 9:41pm on 03/11/10
It's all I ever use at home, and mostly at work - love it! ver 3.5.2 [NT] - cheezz - 11:50pm on 03/11/10
Maddning lately, maybe I need to change a setting but everytime - Janet in NC - 3:00am on 03/12/10
I am running 3.5.8 and always get the latest upgrades. Upgrade! (nt) [NT] - mistral - 5:53am on 03/12/10

Shoulda also said, this site runs great, fast with my version. (nt) [NT] - mistral - 5:54am on 03/12/10
I have 3.5.8... - DawnNYS - 3:26pm on 03/12/10

Just removed that and installed 3.0.18 - works fine, types quickly, like IE now (?!) [NT] - DawnNYS - 4:50pm on 03/12/10

Glad to hear it! I had to go through several versions until I found this one! [NT] - Meryl - 8:28pm on 03/12/10

17907. I hate dieting...OH well.....so next week-end we have 16 over. Am thinking Mid-Eastern..ideas please - joanietoo - 9:11pm on 03/11/10 (37)

Curried Couscous Salad with Dried Cranberries (also posted in T&T: [LINK] [IMAGE] - Meryl - 10:13pm on 03/11/10

Two T&T chicken recipes - again, not sure if they're authentic Middle Eastern, but they're good: [NT] - Meryl - 10:14pm on 03/11/10

Chicken Souvlaki Salad [LINK] [IMAGE] - Meryl - 10:15pm on 03/11/10
Chicken Gyros with Yogurt-Dill Sauce [LINK] - Meryl - 10:16pm on 03/11/10

This is so good, my favorite at the local Wegmans salad bar (couscous with dried cranberries) - DawnNYS - 10:52pm on 03/11/10

Mini Moroccan Lamb Burgers on Brioche Rounds w/ Lemon Yogurt Sauce: - I haven't tried this, but [LINK] [IMAGE] - Meryl - 10:34pm on 03/11/10
Another one to check out: Moroccan Chicken With Apricot Couscous and Green Olive Sauce In Flat Bread [LINK] - Meryl - 10:42pm on 03/11/10
For an Appetizer: Moroccan Phyllo Rolls from Joanne Weir (haven't tried this) - Meryl - 10:46pm on 03/11/10

(Maybe I shouldn't have included Moroccan dishes, since it's not the Middle East, but the foods are - Meryl - 10:50pm on 03/11/10

Actually, it is considered a Middle Eastern country culturally, it's just not geographically in the - Meryl - 10:54pm on 03/11/10

Another idea: Fattoush/Lebanese Bread Salad: [LINK] - Meryl - 11:07pm on 03/11/10

Another fattoush salad to check out with a better photo: [NT] [LINK] - Meryl - 4:58am on 03/12/10

This sounds very good: Pomegranate glazed chicken [NT] [LINK] [IMAGE] - Meryl - 11:25pm on 03/11/10
These are all wonderful, thanx Meryl and Dawn. I am sooo Looking forward to this meal. :) [NT] - joanietoo - 12:36pm on 03/12/10

You're welcom - enjoy! I love dinner parties. [NT] - DawnNYS - 5:00pm on 03/12/10
Joanie, not authentic or fancy but the MidEastern layered dip in T&T is a nice appetizer. [NT] [LINK] - AngAk - 7:03pm on 03/12/10
Let us know what you end up making! [NT] - Meryl - 11:16pm on 03/12/10

If it's not too late this cicken dish is T&T and great - suz - 5:38pm on 03/12/10

Thank You....great sounding recipe...now to make a choice. [NT] - joanietoo - 5:52pm on 03/12/10

btw Harissa sauce, I mixed Harissa with greek yogurt [NT] - suz - 6:27pm on 03/12/10

mmmmmm, I have 'Rose Harissa' from England, this is truely THE best Harissa ever.... [NT] - joanietoo - 3:54pm on 03/13/10

suz, the recipe says "Harissa Sauce, recipe follows" but there is no recipe for it... [NT] - cheezz - 7:31pm on 03/13/10

never mind! I found it >> REC: Harissa Sauce - cheezz - 7:33pm on 03/13/10

suz, I found this "homemade" harissa recipe - does this sound like it? - cheezz - 7:48pm on 03/13/10

and this recipe for ras al-hanut? - cheezz - 7:50pm on 03/13/10

NO NOT a good recipe for ras al-hanut as it is a blend of anywhere from 25-35 spices! - suz - 11:01pm on 03/13/10

The reason I'm looking for recipes rather than buying the products, is DH is allergic to cayenne - cheezz - 3:28am on 03/14/10

I can't seem to find an online recipe with more than 7 ingredients! [NT] - cheezz - 3:31am on 03/14/10

Here's one that gets a bit closer! [LINK] - suz - 1:40pm on 03/14/10

WOW!! What a difference from the other recipe... will have to look for galangal [NT] - cheezz - 10:49pm on 03/14/10

I have a jar of galangal from Penzeys. Want some? IM me. [NT] - MarilynFL - 11:39pm on 03/14/10

Yes, to the Harissa recipe, although I buy it in a tube or jar and keep it around... - suz - 10:58pm on 03/13/10

suz - or anyone? - what is the taste difference between green and brown cardomom? [NT] - cheezz - 10:50pm on 03/14/10

I'm interested in this too. Saw a Vietnamese woman add huge cardomon to soup base. - MarilynFL - 11:41pm on 03/14/10

and I see the recipe uses BOTH kinds of cardomom, so there must be a difference [NT] - cheezz - 10:29pm on 03/15/10

I found this description on silkroadspices.com >> - cheezz - 10:36pm on 03/15/10

Sorry, I don't know the difference. [NT] - suz - 1:32pm on 03/15/10

17908. I just made a batch of kimchi and have it sitting on my window sill - Dawn_MO - 11:56pm on 03/11/10 (6)

Could you please post your recipe? Thanks! (nt) [NT] - mistral - 5:49am on 03/12/10
I'm impressed!~ Isn't it fun to try something new! [NT] - barb_b - 5:06pm on 03/12/10
I will try... - Dawn_MO - 7:47pm on 03/12/10

REC: Kimchi (posted in above post) [NT] - Dawn_MO - 1:19am on 03/14/10
Thank you! [NT] - mistral - 3:09am on 03/14/10

You are welcome. Definitely rinse twice and squeeze out water. - Dawn_MO - 6:02pm on 03/14/10

17909. To check out: Kahlua-Espresso Chocolate chip cookies [NT] [LINK] - Meryl - 12:07am on 03/12/10 (0)

17910. Does anyone use white whole wheat flour in baked goods, and is there a noticeable difference - Meryl - 1:40am on 03/12/10 (5)

I make a sourdough loaf (the no-knead version) w/ 2 cups high-gluten flour, 1 cup white whole wheat> - Steve2 in LA - 7:31am on 03/12/10
I use it frequently - I substitute about 1/3 of the AP for WWW - just wait about 5-10 min before - Tess - 1:24pm on 03/12/10

Oh - and nobody has ever noticed the difference! [NT] - Tess - 1:24pm on 03/12/10

Meryl, I use it in baked good ALL the time. I sub up to 1/2 for AP flour. - Barbara in VA - 2:29pm on 03/12/10
Thanks, everyone! [NT] - Meryl - 8:28pm on 03/12/10

17911. Made 'Bammy' the Jamaican casava bread..... - joanietoo - 6:00pm on 03/12/10 (0)

17912. Marilyn, the Wilbur Cinnamon Chips are excellent! made some oatmeal cookies and added the chips and - AngAk - 7:10pm on 03/12/10 (2)

Ang, Oatmeal Cookies are my all time favorite, they sound delicious! I got the - Barbara in VA - 1:15am on 03/13/10
Yea! [NT] - MarilynFL - 9:50pm on 03/13/10

17913. Did some super salesman manage to convince every Chinese restaurant - Melissa Dallas - 2:11am on 03/13/10 (19)

I know exactly what you mean, Melissa, and I've stopped eating at those places. There are restaurant - Marianne - 3:34am on 03/13/10
Yes! I know what you mean... they totally ruined the hot and sour soup for me. [NT] - cheezz - 6:31am on 03/13/10

If it'snot soup", then what IS it? - Steve2 in LA - 7:17am on 03/13/10

Ha! I am reminded... - Michael in Phoenix - 6:34pm on 03/13/10

Happy to lend a hand. [NT] - Steve2 in LA - 8:12am on 03/14/10

Groan!!! [NT] - Marianne - 2:37am on 03/14/10

I used to call ahead and request my hot and sour soup made without - Dawn_MO - 7:48am on 03/13/10

Sure, please do. It's my favorite. [NT] - DawnNYS - 12:26pm on 03/13/10

Here you go REC: Hot and Sour Soup - Dawn_MO - 3:10pm on 03/13/10

Thanks! This sounds perfect :) [NT] - cheezz - 7:37pm on 03/13/10
My understanding was that the "hot" in the soup came from scads of black pepper. No? [NT] - Steve2 in LA - 8:15am on 03/14/10

Most of the recipes that I have come across use white pepper or - Dawn_MO - 2:25pm on 03/14/10

I don't know if this is what you mean, because we've been going to - DawnNYS - 12:30pm on 03/13/10

No, it's some kind of viscous thickener they use in all the soups now. - Melissa Dallas - 4:05pm on 03/13/10

I have always liked the consistency of my favorite hot and sour soup. It's easy to... - Michael in Phoenix - 6:37pm on 03/13/10

Hot and Sour is o.k. a little thickened-but not like this.... [NT] - Melissa Dallas - 12:39am on 03/14/10

I trust your anti-viscosity sensitivity. It must be grossly overdone. [NT] - Michael in Phoenix - 6:37am on 03/15/10

It could be rice flour too...or noodles left so long they dissolved-almost [NT] - Glennis_NoCA - 9:53pm on 03/13/10
What I'm referring to is the yellow,flourescent color of the egg drop soup and the gooey consistency - Marianne - 2:50am on 03/14/10

17914. ISO Recipe Beef Short Ribs. I found the most gorgeous beef short ribs today, 2.67 lbs, thick, thick - Marianne - 3:42am on 03/13/10 (6)

Really Good Short Ribs [NT] [LINK] - Cindy - 5:18am on 03/13/10
This is the one I use when I'm not doing the ones with chipotles and grren chiles. . . - Steve2 in LA - 7:22am on 03/13/10
Charlie Trotter's Short Ribs with Garlic Mashed Potatoes. I made these this week. It's wonderful. [LINK] - Curious1 - 1:54pm on 03/13/10

I second this recipe! The meat falls off the bones! YUM! Tx for posting C1 [NT] - barb_b - 10:38pm on 03/15/10

You're welcome. I keep thinking of that sauce, it was so good. [NT] - Curious1 - 9:40pm on 03/16/10

All printed, now pondering selection, ...eeney, meeny, miney, moe... Thanks to everyone. [NT] - Marianne - 7:33pm on 03/13/10

17915. weekend six - elaine - 6:19am on 03/13/10 (31)

My weekend sucks . . . SIX! (Whoops, I did it again!) - Steve2 in LA - 7:35am on 03/13/10

NOthing sucks about this menu! Sounds great - I am going to ask for some of the rec. when I return. [NT] - elaine - 9:45am on 03/13/10
OMG - please invite me!! (even if only virtually) I so want to be at your house on Saturday! [NT] - deb-in-MI - 12:17pm on 03/13/10
You're making me hungry... curious, what are Cheddar Linzers with Red Pepper Jelly - I can guess - DawnNYS - 12:23pm on 03/13/10

You make cheese straw dough, cut into rounds. Before baking cut a 1" hole in the middle of every - Steve2 in LA - 7:36am on 03/14/10

Week-end sucks...yup, having an agreement with Steve moment.... - joanietoo - 3:51pm on 03/13/10

SO sympathize... started my diet (yet again) this morning and will be "out of the loop" 10 days - cheezz - 7:44pm on 03/13/10

lol...we went to the beach for a good play this am........ - joanietoo - 8:11pm on 03/13/10

oh, joanie, you're talking to a city girl here! Mongoose? Geese? Iguanas? Monkeys? In Los Angeles??! [NT] - cheezz - 3:33am on 03/14/10

You dieting girls have it all wrong. I have been to Weight Watchers twice in my life - KarenNoCA - 12:59am on 03/14/10

Karen! To me, life is about living and enjoying what you eat. I couldn't enjoy the - cheezz - 3:39am on 03/14/10

Lol, Chez...ditto.....giving myself that boost to start with and then will do pretty much... - joanietoo - 12:41pm on 03/14/10

I drink coffee.... DH considers that my vice [NT] - cheezz - 10:41pm on 03/14/10
joanietoo, here's a link to an article I found on "Reving Up Your Metabolism", from The Victory Proj [LINK] - Marianne - 3:54pm on 03/15/10

You are very lucky to be so disciplined, and that you can take off - KarenNoCA - 11:46pm on 03/14/10

HA! If only it were a 'few' - needs to be 20! [NT] - cheezz - 10:38pm on 03/15/10

My weekend 6 - taxes, a benefit, & crack pie [LINK] - Music City Missy - 8:43pm on 03/13/10

Crack Pie - ha! love the name - I wonder if it's addictive! $90, really?! [NT] - DawnNYS - 5:21am on 03/14/10

Have fun, Elaine - my weekend six - DawnNYS - 9:24pm on 03/13/10

too funny about the coffee! My six - AngAk - 4:33am on 03/14/10
6) absolutely.... that's what I thought too! [NT] - cheezz - 10:42pm on 03/14/10

Sunday Six - Dawn_MO - 11:08pm on 03/14/10

Please remember a (skin washed) cut white potato...the starch does more for ... - joanietoo - 2:55pm on 03/15/10

Wow, good to know - I've never heard that before. Feel better, Dawn! [NT] - DawnNYS - 4:45pm on 03/15/10

My Sunday Six. This is my first attempt at writing one, but I've had so much fun reading yours, - Marianne - 5:06am on 03/15/10

wonderful post. thanks for sharing. [NT] - AngAk - 6:37am on 03/15/10
Love it, I am only really versed in.... - joanietoo - 2:51pm on 03/15/10

Here is a link to an article from yesterday's Parade Magazine, that will explain a lot about the [LINK] - Marianne - 6:03pm on 03/15/10

Nice, and interesting! Why does that name "Bill Foley" sound so familiar to me? [NT] - DawnNYS - 4:51pm on 03/15/10

Oh, ok, must be thinking about the Justice Department Wm. Foley (not same one, I'm assuming!) [NT] - DawnNYS - 4:56pm on 03/15/10

Nope. [NT] - Marianne - 5:47pm on 03/15/10

17916. Marmalade help... - Judy-KY - 12:36pm on 03/13/10 (6)

Humidity maybe? Did you weigh any of the igredients instead of measuring them? [NT] - DawnNYS - 4:52pm on 03/13/10
Did it test out as done? One can follow. . . - mistral - 7:01pm on 03/13/10

My no-fail test is the spoon of hot product on a frozen saucer. If it doesn't gel after 10 seconds, - Steve2 in LA - 8:26am on 03/14/10

Thanks for the help and the ideas............... - Judy-KY - 2:17pm on 03/14/10

Yes, sometimes it will take a while to set up, even with commercial pectin. (nt) [NT] - mistral - 6:53pm on 03/14/10

Thanks, I'll let you know the outcome in a few weeks. [NT] - Judy-KY - 7:46pm on 03/14/10

17917. Aldi's is moving in to our area. What are they good/known for? [NT] - Melissa Dallas - 4:09pm on 03/13/10 (7)

Aldi's is a store that usually locates near a large supermarket. They offer... - Michael in Phoenix - 6:28pm on 03/13/10

I shop at the Aldi's in our town and like them. - Dawn_MO - 10:08pm on 03/13/10

Ah, they must have down-sized their bulk stuff. I have friends in KC and they love Aldi's. - Michael in Phoenix - 4:12am on 03/14/10

They have a few great things you can't get anywhere else. Their - DawnNYS - 5:10am on 03/14/10

their Duchessa coffee is very good. [NT] - AngAk - 5:24am on 03/14/10

I will give that a try since we are almost out of coffee. [NT] - Dawn_MO - 2:30pm on 03/14/10

Thanks for the tips. They are having the grand opening on Thursday. - Melissa Dallas - 2:36pm on 03/15/10

17918. Have a nice two pound top round "roast"-really more a thick steak. Any ideas besides stir fry? - Melissa Dallas - 4:10pm on 03/13/10 (2)

Sure you can. If is is a thick roast thing. . . - mistral - 12:41am on 03/14/10

This is a tough cut of meat and the should be pot roasted or braised. [NT] - KarenNoCA - 12:49am on 03/14/10

17919. Thank you! to Starburst and Marianne for their T&T Red Velvet Cake recipes - MarilynFL - 8:07pm on 03/13/10 (19)

Cream Cheese Icing for 48 cupcakes - MarilynFL - 8:13pm on 03/13/10

Here's a photo of the tiered cupcake stand I made: - MarilynFL - 8:24pm on 03/13/10

Here's a wonderful whipped cream icing that holds up! - MarilynFL - 9:27pm on 03/13/10
Great presentation!! Creative and downright purty! [NT] - Glennis_NoCA - 9:57pm on 03/13/10
{{{clap, clap, clap, clap}}} GREAT job girl! [NT] - cheezz - 3:42am on 03/14/10
Loverly! [NT] - AngAk - 4:41am on 03/14/10
Incredible, well done Again! [NT] - joanietoo - 12:26pm on 03/14/10
Beautiful! [NT] - deb-in-MI - 2:28pm on 03/14/10
Gorgeous!!! [NT] - PatBastrop - 2:35pm on 03/14/10
My -Oh -My! [NT] - Luisa_Calif - 4:01pm on 03/14/10
Mrilyn, you are sooo creative!! Your cupcakes look beautiful :) [NT] - Barbara in VA - 1:10am on 03/15/10

Long day....MARILYN..... [NT] - Barbara in VA - 1:11am on 03/15/10

Nicely Done!~ Very impressed~~ [NT] - barb_b - 7:54pm on 03/15/10
I love the perfectionist in you Marilyn. You're attention to detail is amazing! - orchid - 3:45am on 03/16/10

What a beeyoutiful job! [NT] - CynUpstateNY - 11:06am on 03/15/10

They look great and I love the stand. Here is one for St. Patrick's Day REC: Green Velvet Cupcakes [LINK] - Dawn_MO - 11:16pm on 03/13/10
((( Marilyn))) Red Velvet Cupcake Success and Gorgeous Presentation! - Marianne - 3:10am on 03/14/10

Yes, very pretty! [NT] - DawnNYS - 5:15am on 03/14/10

glad to hear you enjoyed the Red Velvet cake recipes. - starburst - 8:53pm on 03/14/10

17920. ISO Glennis_NoCA: Here is my grandmother's Stuffed Cabbage recipe - MarilynFL - 10:09pm on 03/13/10 (9)

Marilyn, I appreciate this. Years ago a Czech neighbor of a friend of our served us her stuffed - Marsha tbay - 11:10pm on 03/13/10

Why is the meat in such small pieces? I made this the other night and followed - DawnNYS - 5:02am on 03/14/10

Dawn, do you mean the rolled meat inside the cabbage? Ours are about - MarilynFL - 11:32pm on 03/14/10

I was just wondering what Marsha meant (see her post above mine) - DawnNYS - 3:07am on 03/15/10

Dawn, I've seen teeeeeny tiny ground meat mixture in Cuban stuffed potato balls and in this Czech - Marsha tbay - 4:27pm on 03/15/10

Okay. Now I see that you were - DawnNYS - 4:39pm on 03/15/10

Is it common to have tomato with sauerkraut? - Dawn_MO - 3:53am on 03/14/10

Cabbage rolls are usually cooked in some form of tomato - MarilynFL - 11:35pm on 03/14/10

Thank you!! I appreciate it very much! [NT] - Glennis_NoCA - 1:38am on 03/17/10

17921. I came across a few condiment recipes that sound like they would be fun. REC: Umami Ketchup [LINK] - Dawn_MO - 2:13pm on 03/14/10 (12)

REC:Sriracha Chile Sauce Recipe (Tuong Ot Sriracha) [LINK] - Dawn_MO - 2:17pm on 03/14/10
REC: Homemade Chili Garlic Sauce Recipe (Tuong Ot Toi) [LINK] - Dawn_MO - 2:19pm on 03/14/10
I had this at Umami Burger when I went for a - Steve2 in LA - 8:42pm on 03/14/10
Your Thai BBQ Sauce is still my favorite condiment. [NT] - Traca - 10:29pm on 03/15/10

Recipe please! [NT] - suz - 11:22pm on 03/15/10

Here you go suz REC: Jan's Thai BBQ Sauce - Dawn_MO - 1:55pm on 03/16/10

If you don't can it, I cook mine on the stovetop to marry the flavors. [NT] - Traca - 7:23pm on 03/16/10
Thanks! [NT] - suz - 10:00pm on 03/16/10

Aww, thanks Traca. A well needed compliment tonight. You just made me smile. Thanks. [NT] - Dawn_MO - 4:30am on 03/16/10

Thank YOU! I do the Gretchen's Pulled Pork recipe with this as the sauce. It's an incredible recipe. [NT] - Traca - 7:26pm on 03/16/10

Dawn, do you have the China Moon cookbook? I love the chili oil recipe. - Traca - 7:28pm on 03/16/10

I do have it. I will have to try that recipe. Thanks! [NT] - Dawn_MO - 9:07pm on 03/16/10

17922. LisainLA or was it cheezz -- Saveur on pizza baked on parchment - Shaun in TO - 3:21pm on 03/14/10 (5)

This is exactly what I have found to be true. . . - mistral - 6:57pm on 03/14/10

Or was it Fahrenheit 451? :-) (nt) [NT] - mistral - 2:41am on 03/15/10

Yes, F 451. Great book. :-) [NT] - MariaDNoCA - 5:40am on 03/16/10

This is what I do all the time. Works great. [NT] - rhoward2va - 8:17pm on 03/14/10
Exactly what I needed Shaun - thanks! [NT] - cheezz - 10:45pm on 03/14/10

17923. Check out the Veggie Bouquet. Looks like a creation Marilyn would do. [NT] [LINK] - Marsha tbay - 5:23pm on 03/14/10 (11)

whoa...that's gorgeous! [NT] - MarilynFL - 11:38pm on 03/14/10
Love the white roses! [NT] - DawnNYS - 4:40pm on 03/15/10

If the white roses are veggies, what are they? I can't imagine what they are. [NT] - Marsha tbay - 5:04pm on 03/15/10

My guess would be jicama [NT] - cheezz - 10:40pm on 03/15/10
Turnips [NT] - Pat-NoCal - 4:00am on 03/16/10

turnips! exactly, Pat.... smoother texture and easier to shape. Looks like such a fun thing to do [NT] - cheezz - 6:03pm on 03/16/10

Garde manger class in culinary school included fruit and vegetable carving. Harder than it appears - Pat-NoCal - 1:07am on 03/17/10

Tools & tricks make the difference - Music City Missy - 1:54am on 03/17/10

Indeed, much can be done with just those few tools. A bird's beak knife is one of the must haves. [NT] - Pat-NoCal - 12:47pm on 03/17/10

Cabbage? Or are cabbage rolls just on my mind! [NT] - DawnNYS - 4:03am on 03/16/10

Here's a great video series on 'how to' do a veggie basket from start to storage > [NT] [LINK] - cheezz - 10:53pm on 03/15/10

17924. Any comments on Mrs. Grosso's Ricotta Cheesecake - Had a terrible time with this - GayR - 9:13pm on 03/14/10 (12)

Gay, I have made this several times and it's delicious. I must say it almost always cracks. - MarilynFL - 11:21pm on 03/14/10

Here are my comments from the first time: [NT] [LINK] - MarilynFL - 11:43pm on 03/14/10

Marilyn, I must say I am totally baffled, I read your original comments and followed them also - GayR - 12:00am on 03/15/10

Have you ever made/tried Raos Ricotta cheesecake, it's a winner. - suz - 1:41pm on 03/15/10

suz, Thank you for the offer...I have not made it .... I have made Mangia's Ricotta Cheesecake (I [LINK] - GayR - 1:54pm on 03/15/10
Suz, I would appreciate the recipe. Thank you. [NT] - Marsha tbay - 4:25pm on 03/15/10

Raos Cheese Cake - suz - 7:05pm on 03/15/10

Thank you, Suz. I'm going to the store later this wk. so I'll make sure to have all ingreds.TU! [NT] - Marsha tbay - 9:28pm on 03/15/10

My pleasure, enjoy we all do. It's my go to T&T. [NT] - suz - 9:45pm on 03/15/10

Sounds a little undercooked? Did you use a water bath? Spread a thick ganache on it and choc leaves! [NT] - cheezz - 10:43pm on 03/15/10

cheezz, No the cheesecake was not under cooked and used a water bath. [NT] - GayR - 11:04pm on 03/15/10

High/low humidity? Planets out of alignment? [NT] - cheezz - 1:59am on 03/16/10

17925. REC: My Special Zucchini Bread [LINK] - Barbara in VA - 1:00am on 03/15/10 (2)

Thanks for posting. I would never have thought of using curry in Zucchini bread! [NT] - barb_b - 5:16pm on 03/15/10
I"ll second this recipe. . . - ms in or - 8:00pm on 03/15/10

17926. Hey everybody! Happy Pi Day! (3/14) - DawnNYS - 3:12am on 03/15/10 (7)

I sold a bunch of Pi plates last year... [LINK] - judy-mass - 11:05pm on 03/15/10

How cute!! [NT] - DawnNYS - 12:28am on 03/16/10
Used both my "Pi" plates over the weekend. 1 w/ Key Lime Cream Pie, the other w/ a Swiss Chard Tart. - Steve2 in LA - 2:26am on 03/16/10

Makes me smile... - judy-mass - 12:02pm on 03/19/10

Always happy to share! REC: Pasticcio di Bietole al Forno (Swiss Chard Tart) - Steve2 in LA - 5:52pm on 03/19/10

Thanks! I like that it doesn't have a [NT] - judy-mass - 11:17pm on 03/19/10

Crust... - judy-mass - 11:18pm on 03/19/10

17927. Baked Corned Beef method of choice - suz - 3:18pm on 03/15/10 (13)

I agree. I read it here and have never done it anothe way, except I skip the glaze. I serve it with - Janet in NC - 4:42pm on 03/15/10
Last night's Corned beef and veggies Rec. modified from Anne in S.F. - Sarah in Charleston - 5:37pm on 03/15/10

Is a 4.7 lb corned beef enough for 6? 2 men, 4 women. Also having colcannon and root veggies. TIA [NT] - Janet in NC - 7:19pm on 03/15/10

I made a 6lb corned beef for 4( 2 men 2 woman) some leftovers, but - suz - 7:41pm on 03/15/10
I had 5, 4 females 1 male - Sarah in Charleston - 9:08pm on 03/15/10

I didn't serve anything first, it was a last minute I got the beef come join us kind of thing! [NT] - suz - 9:14pm on 03/15/10
Are we talking about a polygomist from Utah? [NT] - MarilynFL - 11:50pm on 03/15/10

LOL!! [NT] - suz - 1:08am on 03/16/10

I bought another one so I'll cook it to be sure and to have leftovers. Thanks all. [NT] - Janet in NC - 12:46am on 03/16/10

I've tried to find Anne in S.F. recipe for this and nothing come up... - KarenNoCA - 11:31pm on 03/15/10

The recipe I have from the swap is from Tammy/Arcadia, CA on the old Gails - Janet in NC - 12:44am on 03/16/10

It's the recipe I followed as well. I cooked at 275, I figure 50 min per lb - suz - 1:13am on 03/16/10

Pat captured this last year from Anne's posts >>> [NT] [LINK] - cheezz - 2:02am on 03/16/10

17928. My 13-year-old decided to make a sponge cake with whipped cream frosting and strawberries and... - Michael in Phoenix - 6:03pm on 03/15/10 (4)

I'm impressed. My mom taught World History & they did an ethnic foods - Melissa Dallas - 9:00pm on 03/15/10
Oh how adorable! [NT] - barb_b - 10:19pm on 03/15/10
Ah, what a good dad! I wish everyone would teach their boys to cook :) [NT] - cheezz - 10:46pm on 03/15/10
I just "slobbered" 3 eggs myself. Thanks for the new verb, Michael. [NT] - MarilynFL - 12:27am on 03/16/10

17929. ISO Your favorite food-related books (non-cookbook varitety) - Traca - 10:37pm on 03/15/10 (9)

Great topic, Traca! Can we add novels to the list, too? [NT] - CynUpstateNY - 5:58pm on 03/16/10

Absolutely! Bring it on...I'd love to put together a reading list. of favorites. [NT] - Traca - 7:31pm on 03/16/10

Animal, Vegetable, Miracle. Barbara Kingsolver [NT] - AngAk - 11:10pm on 03/16/10

Ang, would you add this to the list below? [NT] [LINK] - Traca - 11:19pm on 03/17/10

The Last Chinese Chef - Glennis_NoCA - 2:58am on 03/17/10

Michael Pollan's Food Rules. Was going to post this in a new thread, but it seems to fit here? - Nan - 5:25pm on 03/17/10

Yes, I've been wanting to read that too. Agree, kid's book looks like fun! [NT] - Traca - 10:58pm on 03/17/10
Nan, I like your idea of a dedicated thread. I'm starting a new one. Will you add yours? [NT] - Traca - 11:00pm on 03/17/10

Great recommendations. I enjoyed "The Sharper Your Knife the Less You Cry " too. - Traca - 10:58pm on 03/17/10

17930. Rec: Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding - barb_b - 10:46pm on 03/15/10 (0)

17931. ISO S. Fla swappers - preferably Broward Cty. It's a Corned Beef Crisis! - hallie in fla - 12:37am on 03/16/10 (11)

I'm in Broward Hallie. You might try this... [LINK] - orchid - 3:37am on 03/16/10

Tks for the suggestion, but no luck. Seems "point" cut is out of fashion and has gone the way of - hallie in fla - 7:00pm on 03/16/10

they sent them all up here. we have loads of them. Safeway. [NT] - AngAk - 9:19pm on 03/16/10

Ha, maybe it's a Florida thing. Like trimming all the fat off roasts, etc. [NT] - Curious1 - 10:01pm on 03/16/10

Aww, sorry. I was hopeful you might score. Maybe work on a friendship - orchid - 2:25am on 03/17/10

Live in Pompano, work in Downtown Ft., Lauderdale. You? [NT] - hallie in fla - 2:16pm on 03/17/10

That's some kind of a commute. Sunrise, right by Sawgrass Mall. - orchid - 3:39pm on 03/17/10

About 20 min. on US1, not that bad really. And yes, we should plan a get together. Meryl is in - hallie in fla - 5:15pm on 03/17/10

OK, calling all who live in this area. Want to meet up? Let's do it! [NT] - orchid - 11:13pm on 03/17/10

Can you buy the whole brisket? We have whole briskets in almost every store here - KarenNoCA - 4:20pm on 03/17/10

That's what I ended up doing... pretty massive slabs of meat, but at least I got some point cut. (nt [NT] - hallie in fla - 5:12pm on 03/17/10

17932. Does anyone have a good recipe for Lizano sauce. Someone on the Vitamix group is looking for one - Marsha tbay - 1:42am on 03/16/10 (1)

Knorr makes a bottled version if you can't find a recipe >> [LINK] - cheezz - 3:51am on 03/17/10

17933. Looking for a quick, easy, good, festive food item to take to a St/ Pat [NT] - DawnNYS - 3:53am on 03/16/10 (15)

What happened - supposed to read St. Pat's Day lunch for book club group - DawnNYS - 4:00am on 03/16/10

REC: Black and Tan Brownies. Not sure if these qualify for the quick and easy.. [LINK] - Barbara in VA - 12:53pm on 03/16/10
Dawn, Molly Wizenberg (Orangette Blog) Recipe - Whiskey-Soaked Dark Chocolate Bundt Cake [NT] [LINK] - GayR - 1:38pm on 03/16/10

Dawn, Here is the article and recipe directly from the blog [NT] [LINK] - GayR - 1:44pm on 03/16/10

I'm bringing 2 Key Lime Pies to a work lunch tomorrow. I will enhance the filling with a bit of - AngAk - 6:55pm on 03/16/10

Dawn, Nicole Rees (Fine Cooking Magazine) Recipe "Chocolate Stout Cake, " Fab reviews [NT] [LINK] - GayR - 2:09pm on 03/16/10

Ooh, thanks Barbara and Gay! Good to make for family. Love the black and tan brownies! [NT] - DawnNYS - 2:53pm on 03/16/10
Yum, looks great - wonder how good this batter would do as mini cupccakes. Nice website too. Thanks! [NT] - DawnNYS - 2:57pm on 03/16/10

I used this recipe for a chocolate stout cake for mini cupcakes. [LINK] - judy-mass - 12:07pm on 03/17/10

Brainstorming here - most of these also last-minute good to send with kids to school for parties - DawnNYS - 2:40pm on 03/16/10

Oh, I love the pot-o-chocolate wrapped in gold idea. very fun and nice centerpiece [NT] - AngAk - 6:56pm on 03/16/10

That's what I'm taking, along with some white choc-covered pretzels [NT] - DawnNYS - 4:16am on 03/17/10

Just put together the rollo pot and made some limeade. And no one missed the cooking ;o) [NT] - DawnNYS - 11:51pm on 03/17/10

if you like the chocolate stout cake, try adding a "frothy head" with this cream cheese icing... [LINK] - wildwoods - 5:35pm on 03/16/10
I LOVE Dawn's green velvet cupcake idea above. And the green pistachio shortbread I just made - [LINK] - cheezz - 6:06pm on 03/16/10

17934. Have you evern been charged a cake fee (like a corkage fee)? Rose Levy Berenbaum was charged $25! [LINK] - Sandi in Hawaii - 4:21am on 03/16/10 (22)

I have, a couple of times. Even a pizza parlor here charged me ten bucks. - Michael in Phoenix - 3:29pm on 03/16/10
WOW!! How horribly rude and nasty they were to Rose! I would have been on Yelp - cheezz - 6:12pm on 03/16/10

I brought this topic up on Facebook. One of my friends is adamant the restaurant was right. [NT] [LINK] - Traca - 7:46pm on 03/16/10

interesting discussion over there! also, on the trip entry, go to your public library - AngAk - 9:16pm on 03/16/10
It's not so much whether the restaurant was right or not, but the attitude...no excuse for attitude! [NT] - cheezz - 3:56am on 03/17/10

I agree about the attitude! The fee was acceptable, but everything else about it was not! - Sandi in Hawaii - 9:44am on 03/17/10
Article talks about the server getting advice from the chef. Chefs can be a-holes. - Traca - 10:14pm on 03/17/10

This brings back memories... - Traca - 7:10pm on 03/16/10

LOL. I think this is hysterical! Thanks, Traca. [NT] - Marianne - 8:14pm on 03/16/10
What a story! The poor server--at least she rescued the better part of it from the crew.om the - Joe - 12:40am on 03/17/10

Good idea! We didn't think of it at the time. Live and learn...sometimes the hard way. [NT] - Traca - 10:04pm on 03/17/10

Please note..."ditz" now works with me...she's fine, and not a change one! [NT] - Glennis_NoCA - 2:29am on 03/17/10
This happened to us when out celebrating my mom's 70th birthday - deb-in-MI - 10:37am on 03/17/10

Oof! See? It happens. What did the resto do? [NT] - Traca - 10:06pm on 03/17/10

Gave us 'house desserts' - deb-in-MI - 12:53am on 03/18/10

Not a fan of restaurants, but it seems to me if you want to serve your own food, eat it at home and - Curious1 - 1:39am on 03/17/10

I agree - BonnieinHolland - 6:22pm on 03/17/10

Diner, beware! New fee on deck, often called "cake fee" similar to corkage... - Glennis_NoCA - 2:36am on 03/17/10
A reasonable "cakeage" fee agreed on in advance is fine for all the reasons stated(more) - daricem - 7:16pm on 03/17/10
A freind asked me once to bring the birthday dessert to a restaurant... - MariaDNoCA - 1:56am on 03/20/10

If restaurants had decent tasting cakes (or desserts), we wouldn't think of doing it... - cheezz - 5:52am on 03/20/10

I have never heard of bringing your own food to a restaurant before. - EvaN - 8:08pm on 03/25/10

17935. Foodie Desk Calenders - Kendall - 9:07pm on 03/16/10 (2)

Cute - the "Home is in the Kitchen" would be perfect for my neice [NT] - DawnNYS - 4:24am on 03/17/10

Why, LOL, Dawn, does she not consider the kitchen as the beginning of the home, like us? [NT] - Kendall - 10:53pm on 03/18/10

17936. Someone said that the best way to freeze fish is in water. Can you freeze fillets like that too - Dawn_MO - 9:40pm on 03/16/10 (4)

I always froze fresh caught fish in water, because fishermen told me to - Kendall - 10:03pm on 03/16/10
Most commercial fish fillets are "sheeted" in ice... - Glennis_NoCA - 2:51am on 03/17/10

I think that's what the article I found meant by "glazing" [NT] - Kendall - 3:22am on 03/17/10
Thanks all! [NT] - Dawn_MO - 12:02pm on 03/18/10

17937. Any suggestions on how to make Molten Chocolate Cakes (Lava Cakes) ahead of time and reheating? - Jennifer_in_MA - 6:57pm on 03/17/10 (6)

molten cake - Dahia - 7:45pm on 03/17/10
It turns fudgy when baked ahead and refrigerated. If you can bake at the premisis - suz - 7:55pm on 03/17/10
this is cheating, but could work for you - Anna_X - 12:54am on 03/18/10

We just had dinner at an expensive restaurant and this is what they did.... - cheezz - 4:21am on 03/18/10
Thanks, everyone! I think this is what I am going to have to do. I'll let you know if he notices! - Jennifer_in_MA - 2:58pm on 03/18/10

Marilyn, take note. A good use for your dyslexic choc sauce. I wish I had some. [NT] - AngAk - 5:24pm on 03/18/10

17938. Has anyone tried ATK's Key Lime Pie Recipe? [NT] - GayR - 9:27pm on 03/17/10 (9)

Sorry, I should have stated ATK's Icebox Key Lime Pie. Thanks for any comments. [NT] - GayR - 9:34pm on 03/17/10

I haven't tried it (have tried their baked one), but here are some reviews: [NT] [LINK] - Meryl - 9:37pm on 03/17/10

Thank you, Meryl. Just found this one myself and I will try it now. Thanks again! [NT] - GayR - 9:58pm on 03/17/10

Gay, did you make it? Would you make it again? [NT] - Curious1 - 2:57pm on 03/19/10

Curious1, I made it today and only tasted it before chilling. It tasted delicious! I am serving - GayR - 1:17am on 03/20/10

Gay, what time did you say we should be there??? I "lost" my invite : ) Great idea re: - barb_b - 1:03pm on 03/20/10
Thanks, I'm sorting and organizing dessert recipes. Just did lime desserts & tossed this. Then I - Curious1 - 9:43pm on 03/20/10

Curious, I am happy to report that the pie was wonderful, enjoyed by all. It received excellent - GayR - 3:32am on 03/21/10

Thanks Gay, I'm keeping the recipe. [NT] - Curious1 - 5:04pm on 03/21/10

17939. Okay guys, put your thinking caps on. I may have found a commercial - Dawn_MO - 10:41pm on 03/17/10 (40)

Oh, and they have a lot of property for growing things, Joe, any insight here? [NT] - Dawn_MO - 10:43pm on 03/17/10

Yes, but I posted below. [NT] - Joe - 5:16am on 03/20/10

There is a shelter here that makes fancy boxed truffles. Actually pretty easy - Melissa Dallas - 11:32pm on 03/17/10
Do they have their 501(c)3? If so, I can help them fund raise. See the link. [NT] [LINK] - Michael in Phoenix - 11:38pm on 03/17/10
Good for you! [NT] - DawnNYS - 12:55am on 03/18/10
Up in the hills here is a convent that makes and sells breads (famous for their pumpkin) [IMAGE] - cheezz - 4:27am on 03/18/10
Here's a link to a convent gift shop in Mobile that has a candy kitchen, makes Chocoate Mint Squares [LINK] - Marianne - 3:09pm on 03/18/10
Some thoughts on your project...is the shelter in a bad or remote neighborhood? Near Downtown? - Marianne - 4:22pm on 03/18/10

What great advice! [NT] - DawnNYS - 5:28pm on 03/18/10
Thank you all for your ideas and thoughts. - Dawn_MO - 6:00pm on 03/18/10

You are so very welcome. Let us know how things progress, and if we can help. [NT] - Marianne - 6:17pm on 03/18/10

The soup kitchen fundraiser I attended last weekend sold packets of their soup mix. Not exciting - AngAk - 5:29pm on 03/18/10

Thanks everyone! I really like all of your ideas. They are looking for ways - Dawn_MO - 6:02pm on 03/18/10

First off - wishing you all the best, Dawn - deb-in-MI - 10:04am on 03/19/10

I am thinking having them make desserts to be included in the menu with - Dawn_MO - 7:57pm on 03/19/10

Here's what was suggested to moi... - Tessie in Cincy - 3:41pm on 03/19/10

I did something like that in San Diego. - Dawn_MO - 8:02pm on 03/19/10

sure sympathize there... you get 5 people in a room and you'll have 5 different requests like that! [NT] - cheezz - 5:54am on 03/20/10

Sawn, I wish you much success in your new venture! I am sure you will have a following at your - barb_b - 5:34pm on 03/19/10

Fingers were too quick....Sorry....DAWN!! If you go the garden route, you can even call it - barb_b - 5:36pm on 03/19/10

I am actually trying to pass that off to one of my friends. I just want - Dawn_MO - 8:03pm on 03/19/10

They could use that land for CSA (Community Supported Agriculture) where people subscribe - Joe - 5:14am on 03/20/10

Thanks Joe. - Dawn_MO - 10:50am on 03/20/10

Here is a local program called Seed to Plate - a restaurant group works with local - LisainLA - 8:37pm on 03/20/10

Love the names they come up with! [NT] - cheezz - 10:04pm on 03/20/10
now there's an idea, Dawn - how about canning that salsa, or a corn relish or something? [NT] - cheezz - 10:07pm on 03/20/10

Here is my formulating plan. (long and winding wrote) - Dawn_MO - 11:02pm on 03/20/10

Best of All wishes for you and your project! Proud of you! [NT] - Luisa_Calif - 11:52pm on 03/20/10

Thanks Luisa. I love this site. [NT] - Dawn_MO - 12:38am on 03/21/10

Dawn, this sounds like a fantastic idea, and a wonderful collaboration with the shelter. [NT] - Joe - 1:42am on 03/21/10
Wonderful idea!! Can't wait to see the website and hear your progress :) [NT] - cheezz - 4:38am on 03/21/10
Great ideas!~ I like your business model..... [NT] - barb_b - 1:02pm on 03/21/10
Wow! I am impressed! I think you have an excellent plan, and especially going on-line to order - Marianne - 3:05pm on 03/21/10

PS: What about giving out free samples in the office buildings to give customers an idea of what - Marianne - 3:08pm on 03/21/10

Very impressive Dawn!! You go! [NT] - deb-in-MI - 3:52pm on 03/21/10
Sounds like a good niche Dawn. - Tessie in Cincy - 7:20pm on 03/21/10

Will do Tessie. - Dawn_MO - 10:48pm on 03/21/10

Good Luck, Dawn! - Lana in FL - 12:39am on 03/22/10
I'm so excited for you! [NT] - AngAk - 1:37am on 03/22/10
This sounds great Dawn. I worked in an office building that had something similar, - LisainLA - 2:38am on 03/22/10

17940. Favorite Food Books (non-coobook variety) [NT] - Traca - 11:01pm on 03/17/10 (34)

Fortune Cookie Chronicles by Jennifer 8 Lee - Traca - 11:04pm on 03/17/10
Farm City: The Education of an Urban Farmer by Novella Carpenter - Traca - 11:07pm on 03/17/10
Banana: The Fate of the Fruit That Changed the World - Traca - 11:10pm on 03/17/10

Has anyone read Salt, has been on my list forever, heard nothing but good about it? [NT] - Nan - 11:51am on 03/19/10

Same author wrote "The Big Oyster" and I had a heck of a time getting through it. Eventually gave up [NT] - Traca - 9:06pm on 03/19/10

Spice: The History of Temptation by Jack Turner - Traca - 11:13pm on 03/17/10
History of the World in 6 Glasses by Tom Standage - Traca - 11:17pm on 03/17/10

Traca (and others) Are you finding these in bookstores or at the Library? [NT] - Luisa_Calif - 4:29pm on 03/18/10

Both. I get a lot of my books either at the library or used on Amazon. [NT] - Traca - 8:28pm on 03/19/10

This was assigned for my daughter's World History class - it is great! [NT] - Lana in FL - 12:40am on 03/22/10

Food in History by Reay Tannahill--makes a great pair with. . . - mistral - 11:31pm on 03/17/10
The Last Chinese Chef by Nicole Mones - deb-in-MI - 12:47am on 03/18/10

Can you share the quotation? [NT] - Anna_X - 12:54am on 03/18/10

Oy - I can't believe I forgot to include it in my post - here it is! - deb-in-MI - 10:37am on 03/18/10

My Life in France [NT] - AngAk - 12:48am on 03/18/10

Animal, Vegetable, Miracle. Barbara Kingsolver [NT] - AngAk - 12:48am on 03/18/10

Alone in the Kitchen with Eggplant [NT] - AngAk - 12:49am on 03/18/10

Both collections of Laurie Colwin's essays from Gourmet. [NT] - Michael in Phoenix - 1:50am on 03/18/10

Oh yes, I love these essays! - Lana in FL - 12:43am on 03/22/10
I bought these after Michael's mention a couple of years ago. I love them. [NT] - Curious1 - 3:10pm on 03/22/10

Tenth Muse (Judith Jones) and Alice Waters bio & Chez Panisse (McNamee)nt [NT] - daricem - 2:28am on 03/18/10
One of my favorites: The Making of a Chef- about being a student at the CIA. - CynUpstateNY - 3:27pm on 03/18/10

The Making of a Chef (Michael Ruhlman) is one of my favorites as well and the follow-up book... - Susie in CO - 7:37pm on 03/19/10

"Becoming a Chef" by Karen Page and Andrew Dornenberg is a great follow up. [NT] - Traca - 8:35pm on 03/19/10

I enjoyed: All the Presidents Pastries: 25 Years in the White House - Barbara in VA - 4:49pm on 03/18/10
Also, "Pig Perfect". A dry but revealing look at how pigs are raised in Spain and parts of the.... - Michael in Phoenix - 4:58pm on 03/19/10

Thanks Michael. This is new to me. Definitely looking forward to checking it out. [NT] - Traca - 8:30pm on 03/19/10

It taught me a lot. Not exactly a 'page-turner', but I read it cover to cover because... - Michael in Phoenix - 12:15am on 03/20/10

I have some experience with that. Last year I hosted a series of dinners - Traca - 12:56am on 03/20/10

Just bought "Bread alone", Miriam's Kitchen and My Life in the Restaurant Business. When I finish - CynUpstateNY - 11:39pm on 03/20/10
Another book with recipes that is really a memoir is The Wonderful World of Cooking by Edward [LINK] - Curious1 - 3:30pm on 03/22/10
"Stanley Park" by Timothy Taylor - a clever food fiction set in Vancouver. One of my favourites. [NT] - wildwoods - 5:19pm on 03/22/10
Sugar: A Bittersweet History, by Elizabeth Abbot. No just about sugar but about slavery, abolition, - Shaun in TO - 8:26pm on 03/23/10

Right up my alley! Thanks. FYI. USDA says ave. American consumes 153 pounds of sweeteners/yr [NT] [LINK] - Traca - 4:44am on 03/24/10

17941. For Fun: edible googly eyes...cuz ya never know when you might need them [NT] [LINK] - MariaDNoCA - 6:26pm on 03/18/10 (7)

Great Fiddley Fun! [NT] - joanietoo - 7:20pm on 03/18/10
The coolest!!! I make the chocolate haystacks - gotta make these for the gr-nephew's birthday! [NT] - cheezz - 12:22am on 03/19/10

Under 'Topics' you can select 'play with your food' - they have some cool origami crane "croutons" [LINK] - cheezz - 12:53am on 03/19/10

I'm making these for April 1st! Thanks! [NT] - CynUpstateNY - 8:11am on 03/19/10
too fun. and he used the word "substrate". very cool. [NT] - AngAk - 4:46pm on 03/19/10
Very fun! Have you seen the capsules before? - barb_b - 5:28pm on 03/19/10

try any drug store [NT] - cheezz - 7:38pm on 03/19/10

17942. Huge recall [NT] [LINK] - desertjean - 9:11pm on 03/18/10 (1)

Thanks desertjean! I had heard about this, but hadn't seen an actual listing of the items. [NT] - cheezz - 3:48pm on 03/19/10

17943. Made this Butter Almond Cake tonight. It turned out beautifully. - Melissa Dallas - 3:18am on 03/19/10 (11)

Printed! Thank you - sounds wonderful! [NT] - deb-in-MI - 10:05am on 03/19/10
What a great idea to grate the almond paste. Never thought of that! Thanks Melissa! [NT] - Barbara in VA - 12:42pm on 03/19/10

It was even nicer to have the wonderful Italian almond paste that didn't need grating! [NT] - Melissa Dallas - 2:18pm on 03/19/10
I've always done that because it's too hard to just incorporate otherwise. [NT] - cheezz - 3:45pm on 03/19/10

Melissa, Here is a link to the Odense Almond Paste Website (Wonderful Recipes) ... Love Almond Paste [NT] [LINK] - GayR - 12:55pm on 03/19/10

They do have some great recipes. Thanks. [NT] - Melissa Dallas - 2:18pm on 03/19/10

My pleasure, Melissa. [NT] - GayR - 2:29pm on 03/19/10

Melissa, the very soft almond paste didn't make a difference in batter substance? - cheezz - 3:47pm on 03/19/10

Batter seemed fine. Most of the structure is from the egg foam in this one. - Melissa Dallas - 5:47pm on 03/19/10

Sounds like a sponge cake - yes, strawberries and fresh whipped cream... YUM! [NT] - cheezz - 7:52pm on 03/19/10

Geesh! Little wonder I've gained 10 lbs - yes, it looks great! Must get out and walk again! [NT] - DawnNYS - 5:05pm on 03/19/10

17944. ISO: Deb in MI. NFRC. Thanks for posting about "The Last Chinese Chef". Last night was bookclub - Barbara in VA - 12:45pm on 03/19/10 (1)

So glad it worked out for you! Wish I could come - deb-in-MI - 5:09pm on 03/19/10

17945. Friday Five.... - MariaDNoCA - 1:24am on 03/20/10 (36)

My cinco tambien . . . [LINK] - Steve2 in LA - 7:04pm on 03/20/10

Wow, congratulations on the bread, it looks awesome. [NT] - Curious1 - 9:38pm on 03/20/10
Lovely loaf there! Bread is one thing I don't seem to have teh knack for. [NT] - cheezz - 10:11pm on 03/20/10
That is one beautiful loaf of bread! [NT] - Melissa Dallas - 1:08am on 03/21/10

My five [IMAGE] - DawnNYS - 10:16pm on 03/20/10

Bonus Sixth* - DawnNYS - 11:32pm on 03/20/10

Love the kitty picture...and caption. [NT] - Curious1 - 5:13pm on 03/21/10
yippee!! [NT] - AngAk - 1:44am on 03/22/10

Here is the risotto recipe [LINK] - DawnNYS - 2:43pm on 03/21/10
Duh... I guess that should've been "My Six" with a bonus seventh! [NT] - DawnNYS - 3:33pm on 03/21/10
Aren't these cute? - DawnNYS - 4:22pm on 03/23/10

Very Cute! I never think to dip strawberries in anything but chocolate chocolate. [NT] - AngAk - 6:35pm on 03/23/10

My Sat Six..... - barb_b - 11:24pm on 03/20/10

Barb, where can I find this recipe? [NT] - Meryl - 11:29pm on 03/20/10

Pat's Mango Chicken, that is. [NT] - Meryl - 11:29pm on 03/20/10

Rec: Pat's Mango Curried Chicken.... - barb_b - 11:37pm on 03/20/10

Thanks! [NT] - Meryl - 12:31am on 03/21/10

My six - PatBastrop - 11:43pm on 03/20/10

Hey! Back online :) Funny thing is, we suddenly have cowbirds in Manhattan Beach!!! - cheezz - 4:42am on 03/21/10

Were they cowbirds or grackels? Here the grackels are the black, shiny, noisy ones. They hang out in - PatBastrop - 1:42pm on 03/21/10

Ah! Must be grackels - yup, looked up the picture... that's them! [NT] - cheezz - 12:55am on 03/22/10

Grackels? Lucky you! Hope you can get some 'cause here's a family fav, REC: Grackle in Esabeche - Steve2 in LA - 2:50am on 03/22/10

ROFL!! [NT] - PatBastrop - 4:34am on 03/22/10

it's the smog, Pat... pay him no never mind :) [NT] - cheezz - 11:28pm on 03/22/10

Friday Five?.... Saturday Six?.... Sunday Seven ?...Lots of options here>>> - Luisa_Calif - 4:57pm on 03/21/10

Moroccan Preserved Meyers Lemons, 2.5 quart jar. [IMAGE] - Luisa_Calif - 5:08pm on 03/21/10

Nice! [NT] - AngAk - 1:51am on 03/22/10

Navel Orange/Meyer Lemon Marmalada [IMAGE] - Luisa_Calif - 5:10pm on 03/21/10

Look wonderful -- question about the "image" - PatBastrop - 4:36am on 03/22/10

do mean in the other photo with the Moroccan Lemons? It was given to me by - Luisa_Calif - 4:57pm on 03/22/10

That's the one. I have seen these "money plants". Very pretty. [NT] - PatBastrop - 5:54pm on 03/22/10

Can I plant it in the ground? Is this the one that has translucent pods? [NT] - Luisa_Calif - 6:30pm on 03/22/10

Weekend six.... [LINK] - Heather_in_SF - 7:17pm on 03/21/10

Thx heather for the tip on the egg recipe....((Uses Ramekins!!)) I will give it a shot - barb_b - 10:11pm on 03/21/10

One of DH's favorite breakfasts... I also do a spinach layer in the bottom - cheezz - 1:01am on 03/22/10

Good ideas! I like the tweaks! [NT] - barb_b - 3:33pm on 03/22/10

17946. St Augustine, Fla. Tuesday dinner, St Michael's, Md, Thursday lunch - Sandra in New York - 3:06am on 03/20/10 (4)

Really?? No one lives around there that wants to catch up???? [NT] - Sandra in New York - 3:33pm on 03/22/10
Sandra, I live on the other coast, but on a trip to St. Augustine several years ago, had dinner at - Curious1 - 3:40pm on 03/22/10
Sounds like wonderful fun! Sandra, driving weather should be great as you head north. NY had - barb_b - 4:02pm on 03/22/10
Sandra, I'm about 2.5 hours south of St. Aug, but we have a SW delivery due - MarilynFL - 10:38pm on 03/22/10

17947. suz, thanks for opening the thread for oven baked corned beef... - PatBastrop - 4:58am on 03/20/10 (6)

This reminds me.... anyone have a good recipe for corned beef hash?? - cheezz - 6:01am on 03/20/10

Hi cheezz! I just chop onions finely, saute them in bacon grease... - PatBastrop - 2:01pm on 03/20/10

PAT!! Stay safe!! And yes, this is JUST what I was looking for - good and basic. Thanks *g* [NT] - cheezz - 4:13pm on 03/20/10

I made a 2nd one this week, may have to try the beer method nxt year! [NT] - suz - 1:09pm on 03/20/10
We were SO disappointed with the braised corned beef! No more tender than usual and BEER taste :( - cheezz - 11:38pm on 04/05/10

oh, and have they stopped adding the pickling spice packet to corned beef now? [NT] - cheezz - 11:39pm on 04/05/10

17948. Dining at Taillevent in Paris, thanks to Sally's blog, is a great read. Check it out. [NT] [LINK] - Michael in Phoenix - 5:15pm on 03/20/10 (18)

Wow, she has courage photographing her meal there! I'm reading a book about a meal there - Heather_in_SF - 5:42pm on 03/20/10

About the photos... - SallyBR - 5:52pm on 03/20/10

You have such Courage! Your photos are gorgeous. I'm drooling on the keyboard... - Heather_in_SF - 6:20pm on 03/20/10

So sweet of you to offer! - SallyBR - 6:37pm on 03/20/10

Yes, it's called A Meal Observed, I'm almost done with dessert. - Heather_in_SF - 7:04pm on 03/21/10

Smart restaurants know that as a blogger, you are "unofficial PR". Snap away... [NT] - Traca - 11:31pm on 03/20/10

Thanks, Michael.... - SallyBR - 5:58pm on 03/20/10

Sally, I know you to be a well-mannered, thoughtful and ... - Michael in Phoenix - 6:14pm on 03/20/10

LOL!!!! - SallyBR - 6:36pm on 03/20/10

WOW SALLY WOW!!! Awesome sight! I'm trying to find out more about it. [NT] - Kendall - 9:48pm on 03/20/10
I have a question about your site Sally, - Kendall - 10:11pm on 03/20/10

In this case.... - SallyBR - 12:18am on 03/21/10

Sally, fabulous photo of the Eiffle Tower! [NT] [LINK] - Traca - 10:27pm on 03/20/10

Thanks, Traca... - SallyBR - 12:20am on 03/21/10

Yeah, it's tough to capture the essence of tall objects. That angle was great! [NT] - Traca - 10:09pm on 03/21/10

Wonderful Blog, Sally! You go girl! [NT] - deb-in-MI - 1:26pm on 03/21/10
Throughly enjoying your blog Sally. [NT] - joanietoo - 5:11pm on 03/21/10
Fantastic description, Sally- I could almost taste the rhubarb! Thanks for posting, Michael! [NT] - CynUpstateNY - 8:17am on 03/22/10

17949. ISO chicos - dried smoked corn. Anyone living in the Southwest, have you seen them at your stores? - Heather_in_SF - 5:54pm on 03/20/10 (8)

I'll keep my eyes open. Have you tried Mexican or Latin markets in your area? - Luisa_Calif - 7:49pm on 03/20/10
I will have one of my friends in San Diego check for you. She - Dawn_MO - 10:25pm on 03/20/10
Here's a source on Amazon & this is what I have seen in our stores [LINK] - Music City Missy - 10:33pm on 03/20/10

Oh interesting, when I looked on Amazon it was out of stock. - Heather_in_SF - 7:07pm on 03/21/10

Heather - don't let wholesale 'scare' you away - Music City Missy - 12:58am on 03/22/10

Also, if there's a resto in your area that uses them, talk to the chef & ask if he'll sell you some. - Traca - 2:48am on 03/22/10

And here is a wholesale source [NT] [LINK] - Music City Missy - 10:34pm on 03/20/10
Heather, check this out. How to make your own chicos. [LINK] - Dawn_MO - 4:25pm on 03/25/10

17950. Carrot experiment - Kendall - 8:06pm on 03/20/10 (5)

It sounds like they may have been roasted. - judy-mass - 9:50pm on 03/20/10
Hi Judy! No, tried that before, I try this once a year. - Kendall - 11:12pm on 03/20/10
Maybe they were soaked for awhile in sugar water... that would caramelize on the outside [NT] - cheezz - 4:48am on 03/21/10

I still want to know how Cracker Barrel makes their baby carrots - best - DawnNYS - 5:24pm on 03/21/10

Several websites have the recipe and all look the same: [LINK] - cheezz - 1:05am on 03/22/10

17951. Does anyone have a T&T whole wheat "BREAD MACHINE" bread recipe? [NT] - Kendall - 8:08pm on 03/20/10 (3)

Whole Wheat Cranberry Nut Bread - Timid - 4:29pm on 03/27/10

I'm trying this tonight. thanks. Kendall, I mostly use the recipe from the booklet with the machine - AngAk - 3:14am on 03/28/10

Please see AngAk's and my comments at 17973 on this bread. [NT] - Timid - 3:24am on 03/31/10

17952. SallyBR, I made your Shrimp Moqueca ala Sally from your blog. I received the April issue of Food [LINK] - Curious1 - 10:03pm on 03/20/10 (5)

And if you would like to see the Daniel Boulud recipe from Food & Wine, it's here... [NT] [LINK] - Curious1 - 10:06pm on 03/20/10

I got the magazine yesterday in the mail.... - SallyBR - 12:23am on 03/21/10

Oops, I meant piment d'Espeletter, not that I would know the difference. [NT] - Curious1 - 4:59pm on 03/21/10

piment d'Espelette! [NT] - Curious1 - 4:59pm on 03/21/10

Tomaytos ... tomatoes.... all the same... :-) [NT] - SallyBR - 11:20am on 03/23/10

17953. SallyBR's fabulous piece on the science behind antibiotics & food. Who knew? [NT] [LINK] - Traca - 10:34pm on 03/20/10 (0)

17954. Cheezz-update on the Butter Almond Cake in 17943 above - Melissa Dallas - 1:22am on 03/21/10 (1)

Thanks for the review - it sure sounds good! [NT] - cheezz - 4:48am on 03/21/10

17955. Sunday Supper ode to Middle Eastern Cooking. - joanietoo - 5:19pm on 03/21/10 (4)

Sounds great! Muhammara recipe please? And the Baked Chicken, and the rice? - Luisa_Calif - 5:54pm on 03/21/10

Yellow Rice - joanietoo - 8:59pm on 03/21/10

Is this the kind that makes a crunchy layer on the bottom of the pot? - Luisa_Calif - 9:07pm on 03/21/10

Until Joanie can post hers..here the the one I use ....it is excellent - KarenNoCA - 11:49pm on 03/21/10

17956. How long do the jarred roasted red peppers keep after opening? I have most of a - Curious1 - 5:28pm on 03/21/10 (11)

Add a tsp of white vinegar and it will keep a Really long time ! [NT] - Luisa_Calif - 5:38pm on 03/21/10

Should I drain the liquid from the jar before adding vinegar or add it to the liquid? [NT] - Curious1 - 6:03pm on 03/21/10

No, don't drain just add it toliquid in the jar. - Luisa_Calif - 6:33pm on 03/21/10

I always find the get a lil mushy if kept too long...(Never tried the vinegar trick) I usually make - barb_b - 5:59pm on 03/21/10

I didn't think of making a salad of them. These are really good firm peppers, would make good salad [NT] - Curious1 - 6:04pm on 03/21/10
What a great idea Luisa...I've had a few of them go moldy in the refer... - KarenNoCA - 11:20pm on 03/21/10

Great topic! I just threw out a moldy jar of red peppers this am. [NT] - Traca - 2:44am on 03/22/10

Make Muhammara Dip ! (see above post) [NT] - Luisa_Calif - 4:00am on 03/22/10
I always freeze the leftovers.... in small portions [NT] - SallyBR - 11:37am on 03/22/10
Thanks for all the suggestions. I'm freezing some and adding vinegar to the rest. Looking up dip. [NT] - Curious1 - 3:04pm on 03/22/10
The BIGGEST thing to remember that any jar one uses some out of and then needs to keep the.... - joanietoo - 7:55pm on 03/22/10

17957. Dawn MO's Creamy Chicken Enchiladas. Made these using some of the red peppers. Such a good recipe. [LINK] - Curious1 - 5:34pm on 03/21/10 (2)

Thanks Curious! I just love those enchiladas and I have used the same - Dawn_MO - 6:30pm on 03/21/10

I can see both uses, using it with pasta especially appeals to me. [NT] - Curious1 - 3:02pm on 03/22/10

17958. If anyone is interested in quantity cooking - Dawn_MO - 6:28pm on 03/21/10 (1)

Dawn, - mistral - 6:42pm on 03/22/10

17959. Are there regulations for kitchens in places like American Legion posts? - Tessie in Cincy - 7:31pm on 03/21/10 (1)

Absolutely! - Dawn_MO - 7:54pm on 03/21/10

17960. REC: Korean Fried Chicken LINK [LINK] - woody - 3:42pm on 03/22/10 (3)

I tried it too. - Pam - 1:43pm on 03/23/10
This sounds delicious! Perhaps cut up pieces of chicken breasts with bone... [NT] - suz - 6:01pm on 03/23/10
this sure sounds good! [NT] - AngAk - 6:37pm on 03/23/10

17961. Mark Bittman ( N. Y. Times) Olive Oil Flatbread - Watch the video this looks fabulous! [NT] [LINK] - GayR - 5:04pm on 03/22/10 (4)

Did anyone get the recipe? I have trouble getting video. [NT] - BobbiJoAZ - 6:01pm on 03/22/10

Look under "RELATED" and you will see the recipe. [NT] - GayR - 7:04pm on 03/22/10

I am going to try to link it.... [NT] [LINK] - GayR - 7:11pm on 03/22/10

Thanks. I got it and may try it soon. [NT] - BobbiJoAZ - 9:57pm on 03/24/10

17962. Need sub for Agave Syrup in this recipe - Soba Noddles w Grilled Shrimp and Cilantro [LINK] - Tess - 5:25pm on 03/22/10 (6)

The agave syrup in this recipe just brings up flavors in the recipe. . . - mistral - 6:41pm on 03/22/10

Thanks! [NT] - Tess - 7:06pm on 03/22/10

I've had my eye on that recipe, how was it? [NT] - Curious1 - 8:35pm on 03/22/10
Tess, it's like a thinner, less sweet honey. Just use that. [NT] - MarilynFL - 10:40pm on 03/22/10
Made it last night - used sugar - VERY yummy - just a few tweaks - Tess - 1:28pm on 03/23/10

Thanks for the tweaks, sounds yummy. [NT] - Curious1 - 3:40pm on 03/23/10

17963. Check this out - oli - 5:48pm on 03/22/10 (1)

HA!! It must have smelled heavenly, but oh my - what a waste! :) [NT] - cheezz - 11:40pm on 03/22/10

17964. Went to a function last night, they served "mini hamburgers" they were adorable to look at; great - barb_b - 6:59pm on 03/22/10 (1)

I've made these several times.... tint coconut green, roll edges in icing then in coconut [NT] - cheezz - 11:42pm on 03/22/10

17965. I made these Sugar Free Pistachio shortbread cookies last weekend. very tender and nice [LINK] - AngAk - 11:21pm on 03/22/10 (4)

When I made the regular recipe-it was great! Did you add cornstarch as recommended w/the sugarfree? [NT] - cheezz - 11:45pm on 03/22/10

no. I don't think it needs it. they were very "tender". I would leave out the salt though. - AngAk - 12:05am on 03/23/10

Thanks for the review - sometimes I need the 'sugar-free' versions! [NT] - cheezz - 2:16am on 03/23/10

take a look at these iced sugar cookies for Easter/Spring. she promises it's very easy [NT] [LINK] - AngAk - 6:39pm on 03/23/10

17966. Couple of food related questions. I' ve been overdosing on "Tastespotting" and would like to tackle - aajay - 11:31pm on 03/22/10 (4)

I use their slivered almonds for this. Don't know how the ground with skins would work. - rhoward2va - 9:51am on 03/23/10

Yes please! [NT] - Luisa_Calif - 3:50pm on 03/23/10

I'm in Dublin, Ireland for a visit and will post it when I get back. - rhoward2va - 7:18am on 03/25/10

oh, have a fabulous time! Springtime in Ireland. sounds grand. [NT] - AngAk - 5:34pm on 03/25/10

17967. ISO kid-friendly dinner using chicken stock.... - Therese - 12:19pm on 03/23/10 (3)

In my family, a plain risotto would be a smashing hit. - EvaN - 1:29pm on 03/23/10

Thx! nt [NT] - Therese - 2:56pm on 03/23/10

maybe a soup with fun pasta shapes and chicken meatballs. [NT] - AngAk - 6:41pm on 03/23/10

17968. I don't often sit in a bar and order a drink. But, I was on a girls night out, - Barbara in VA - 1:04pm on 03/23/10 (3)

I understand one sips a martini, but heaven forbid someone swallow the chunk! [NT] - Michael in Phoenix - 1:55pm on 03/23/10
Sounds like fun! It has been ages - deb-in-MI - 5:10pm on 03/23/10

Yeah, I know. The old way was much more exciting! [NT] - Marianne - 7:37pm on 03/24/10

17969. Michael in Sarasota, the man who never returned. How was Philly and the flower show? [NT] - Curious1 - 1:48pm on 03/23/10 (0)

17970. Heather in SF, loved your guest posting stint, description is food porn and the recipe looks great! [NT] [LINK] - Curious1 - 3:53pm on 03/23/10 (8)

Me too.... and the photo is amazing! [NT] - SallyBR - 6:19pm on 03/23/10

Heather, where did that photo come from? Did you get a new camera? [NT] - Traca - 4:02am on 03/24/10

oh my mouth is watering! just lovely. [NT] - AngAk - 6:46pm on 03/23/10
Thank you!! And a confession... - Heather_in_SF - 4:26pm on 03/24/10

You have the courage to step out and DO IT ! For that we all admire you. [NT] - Luisa_Calif - 5:00pm on 03/24/10
Heather, you're a natural! So glad to see your blog flourish! Kudos to you. [NT] - Traca - 6:46pm on 03/24/10
Heather - you should be so proud of yourself! - deb-in-MI - 6:58pm on 03/24/10

Fabulous writing, as usual, (((Heather))). You have a fantastic gift with words. So elegant! TKX. [NT] - Marianne - 7:33pm on 03/24/10

17971. Aren't these cute? Easter idea/dessert - DawnNYS - 4:28pm on 03/23/10 (2)

Now how clever! I would never have thought of that [NT] - cheezz - 4:38pm on 03/23/10

Great idea. And I'm guessing not too hard to do? [NT] - deb-in-MI - 5:11pm on 03/23/10

17972. REC: Jam Bars [IMAGE] - deb-in-MI - 5:24pm on 03/23/10 (13)

here is the photobucket instruction from Sandi. let us know if we can help. [LINK] - AngAk - 6:58pm on 03/23/10

Thanks, AngAk - so easy! Can I post more than one image per post? [NT] - deb-in-MI - 12:22am on 03/24/10

I don't think so, but add another to your reply. just edit and paste - AngAk - 4:49am on 03/24/10
Actually, Lana posted instructions on getting multiple pics inside the post itself.... [NT] [LINK] - Sandi in Hawaii - 6:52am on 03/24/10

Thanks Sandi & Lana - very easy! Didn't realize I could write code - deb-in-MI - 9:21am on 03/24/10

Deb these look wonderful! Thanks for posting. I have waaayy too many jars of jam from last summer - Barbara in VA - 12:55pm on 03/24/10

Thanks, Barbara - unfortunately two of the photos are really - deb-in-MI - 1:53pm on 03/24/10

Deb, I think you are being too hard on yourself, your pictures look great! - Barbara in VA - 4:36pm on 03/24/10

I really must try these - they look so good! - Sandi in Hawaii - 4:21pm on 03/24/10

these would be great with some of that nice hawaiian jam. I need another trip to stock up! [NT] - AngAk - 5:24pm on 03/24/10

Hey, just got my Alaska Air anniversary companion $99 award?? Old pal, old buddy? [NT] - Nan - 12:04am on 03/25/10

what if we were to descend upon Sandi and Cathy? both of us. at the same time. egads [NT] - AngAk - 1:22am on 03/25/10

Sssshh, they will hear, actually that ticket is good for a year?? no hurry, think about it? Hugs, [NT] - Nan - 1:44am on 03/25/10

17973. Sourdough Cornmeal-Flour, Raisin & Saffron Boules. My continuing adventures in [IMAGE] - Steve2 in LA - 7:51pm on 03/23/10 (45)

I used to make a sourdough cinnamon buns recipe years ago. From an old Bread Cookbook - Luisa_Calif - 9:03pm on 03/23/10

Happy to share. . . but how? I have 4 separate starters. One from carlsfriends.com, one from Joe & - Steve2 in LA - 9:56pm on 03/23/10

Just what you used, proportions and such. I can punt the rest. A few years ago - Luisa_Calif - 11:48pm on 03/23/10

Steve, I think you should apply to be a guest cook on Bobby Flay's Grill It show! You'd be great. [NT] - Barbara in VA - 4:28pm on 03/24/10
Beautiful! Jealous too - I'm a disaster with most breads [NT] - deb-in-MI - 6:55pm on 03/24/10
Steve, these really look beautiful!! Congrats! [NT] - barb_b - 7:51pm on 03/24/10
Thanks all. As far as being on a cooking show, please just shoot me instead!? It'd be more humane. [NT] - Steve2 in LA - 9:10pm on 03/24/10

By the way, I used the no-knead method so, even a chimp could make it! I didn't have a chimp around - Steve2 in LA - 9:14pm on 03/24/10

But could a cave man do it? (sorry - the commercial drives me nuts!) [NT] - deb-in-MI - 10:52pm on 03/24/10

hahaha [NT] - AngAk - 1:20am on 03/25/10

Found a chimp, had her make this: No Knead Sourdough Chocolate-Sour Cherry boule. [IMAGE] - Steve2 in LA - 3:52am on 03/25/10

Steve, I was looking at your photo of your Challah, it's beautiful! How - Cindy - 4:39am on 03/25/10

Pinch the braids together and fold 'em under as you start, then when you get to the other end, pinch - Steve2 in LA - 4:19am on 03/26/10

OMG! Please Please Please send me some!!!!! [NT] - Meryl - 5:16am on 03/25/10

Meryl, left some on your front stoop. If it's not there now, I'd look at Cindy! ;>D [NT] - Steve2 in LA - 4:27am on 03/26/10

Ha! [NT] - Meryl - 9:02pm on 03/26/10

Did you use Ms. Silverton's recipe? If not, would you please share your recipe? - Timid - 4:24pm on 03/27/10

No problemo. I lived a block from La Brea bakery when it was just opening so, I've had the "real" - Steve2 in LA - 8:02pm on 03/27/10

Thank you so much for sharing your recipe with us. - Timid - 11:09pm on 03/27/10

You can get a live, active starter from breadtopia. It's VERY active. You can also get a good one - Steve2 in LA - 3:42am on 03/28/10

Just placed my order at breadtopia and my SASE is ready to send to Carl's. - Timid - 1:50pm on 03/28/10

The breadtopia comes quickly, the Carl's can take awhile. If you're in a hurry to get the carls, - Steve2 in LA - 8:05pm on 03/28/10

By the way, when you start making sourdough, I've found that the one grain that doesn't lend itself - Steve2 in LA - 8:06pm on 03/28/10

I will definitely file this information away in my notebook under "Good to Know" - Timid - 8:18pm on 03/28/10

How very kind of you!! Maybe I should start with the breadtopia's starter - Timid - 8:15pm on 03/28/10

Now I'm going to have to show my complete ignorance... - Timid - 1:48am on 03/31/10

Have you seen Amy Scherber's version of Chocolate Cherry Rolls? - Timid - 11:42pm on 03/28/10

Coffee and chocolate go really well together and I thought I'd try that another time however, the - Steve2 in LA - 7:12am on 03/29/10

And to think that I was going to be able to skip the gym on the days I kneaded bread. - Timid - 3:35pm on 03/29/10

I started out with Ed Wood's "World Sourdoughs of Antiquity" then, BBA. Moved on to - Steve2 in LA - 7:28pm on 03/29/10

I have to admit that BBA is a bit intimidating for me at this time. - Timid - 5:20am on 03/30/10

Don't let it intimidate you. Use it for research rather than instructions. While I haven't - Steve2 in LA - 5:34pm on 03/30/10

Steve, here is a link to the blog for Artisan Bread in 5, before buying the book. I have the book [LINK] - AngAk - 6:06pm on 03/30/10
I have the Artisan Bread in 5 Minutes book, and have been making the basic bread. - KC_ - 9:47pm on 03/30/10

KC, I have been baking that same recipe and sometimes - Dawn_MO - 10:26pm on 03/30/10

Thanks for the suggestion. So far I have appreciated having the dough - KC_ - 11:47am on 03/31/10

I have the Healthy Artisan Bread In 5 Minutes a Day book -- apparently the non-healty version is - Traca - 1:11am on 04/07/10

Thanks for the very premature vote of confidence. - Timid - 11:11pm on 03/30/10

I made that walnut cranberry bread in the bread machine the other day. it is delicous, but - AngAk - 11:36pm on 03/30/10

Just in time... I'll plan on forming 2 loaves to bake in the oven. [NT] - Timid - 12:23am on 03/31/10
Bread has been cooled, sliced and buttered with some leftover Irish butter - yum! - Timid - 3:11am on 03/31/10

Absolutely get an instant read. I think you can even get one at the grocery store. So nice to be - Steve2 in LA - 5:57am on 03/31/10

Consider it done. Now I'm going to have to show my complete ignorance... - Timid - 9:25am on 03/31/10

Timid, I'm responding to this by PM. (Don't think "the others" are that involved.) No offense, gang. [NT] - Steve2 in LA - 12:21am on 04/01/10

Replied to you by PM -didn't even know that option existed here. [NT] - Timid - 6:32am on 04/01/10

17974. I should start using some of the frozen pureed pumpkin that I have - DawnNYS - 11:47pm on 03/23/10 (14)

Pumpkin Soup? Several recipes here including ones for butternut squash soups? [NT] - Nan - 11:56pm on 03/23/10

Thanks, but - DawnNYS - 11:33am on 03/24/10

Musta been that Forest Gump voice! LOL [NT] - Luisa_Calif - 3:17pm on 03/24/10

My sister has been making pumpkin bread & covering the top of the batter - Melissa Dallas - 12:05pm on 03/24/10

That's clever, she should enter a baking contest with that. [NT] - Curious1 - 1:56pm on 03/24/10
I tried that with rolls once and they came right off when you picked them up to eat. so do >>> - Luisa_Calif - 3:05pm on 03/24/10

I read that an egg white wash helps keeping the seeds on... Just a thought. [NT] - barb_b - 7:50pm on 03/24/10
Hot glue gun? teehee ;o) [NT] - DawnNYS - 10:28pm on 03/24/10

Hey with the canned pumpkin shortage - maybe you should sell it :-) [NT] - Music City Missy - 9:48pm on 03/24/10

Why is there a canned pumpkin shortage? [NT] - KarenNoCA - 11:48pm on 03/24/10

There was a shortage around November - I think due to a cold and wet - DawnNYS - 1:42am on 03/25/10

Dawn, these Pumpkin Choc Chip cookies in T&T are cakey and would work for your whoopie pies. I think [LINK] - AngAk - 5:44pm on 03/25/10

These look perfect - thanks. Who says I'm going to leave out the chocolatlate ;o) [NT] - DawnNYS - 7:26pm on 03/25/10

P.S. I love cakey cookies, as long as they aren't dry, and seems these got raves! [NT] - DawnNYS - 7:32pm on 03/25/10

17975. Had to share this post on breakfasts in Asia. OMG. I want a big bowl of dumplings. NOW! [NT] [LINK] - Traca - 12:12am on 03/25/10 (6)

Not Fair!! I'm still at work and hungryyyyyyy. [NT] - AngAk - 1:19am on 03/25/10
Mmmmmm, dumplings...one of my not so secret sins... - Richard in Cincy - 4:52pm on 03/25/10

are you back Richard? [NT] - AngAk - 5:37pm on 03/25/10

oops, I didn't look down far enough. still on my first cup of coffee. [NT] - AngAk - 5:37pm on 03/25/10

I'm with you. I'd take anything on that post. YUM! [NT] - Traca - 11:58pm on 03/27/10

Geeze, I just love breakfasts like these! (nt) [NT] - mistral - 5:37pm on 03/25/10

17976. Want to send something to Ca. for nephew's birthday. Since all the kids now [LINK] - CynUpstateNY - 8:23am on 03/25/10 (3)

They look good, and being a "sturdy" cookie, they should ship well. Good choice! [NT] - DawnNYS - 4:17pm on 03/25/10
Yes, agree with Dawn. they look lovely and very shippable. [NT] - AngAk - 5:40pm on 03/25/10
Thanks, guys! [NT] - CynUpstateNY - 12:30am on 03/26/10

17977. If I use cooked beef (not-so-tender steak) in a recipe for beef bourguignon in a crockpot, - DawnNYS - 1:54pm on 03/25/10 (2)

Yes it will get more tender. . . - mistral - 5:06pm on 03/25/10

Thanks mistral and charley - but when I trimme the fat, I realized there was a lot of - DawnNYS - 2:17pm on 03/26/10

17978. Back from Egypt [LINK] - Richard in Cincy - 2:55pm on 03/25/10 (14)

Great picture! Welcome back! [NT] - DawnNYS - 4:15pm on 03/25/10
Wonderful pic! Welcome back! [NT] - deb-in-MI - 4:23pm on 03/25/10
Ditto what Dawn said, Richard! Can't wait for the pictures! [NT] - CynUpstateNY - 4:24pm on 03/25/10
How cool is that!~ What a life experience! Welcome back and I look forward to hearing more! [NT] - barb_b - 4:54pm on 03/25/10
HA! I love that picture!! Good to have you back. [NT] - AngAk - 5:48pm on 03/25/10
There's a definate smirk on that camel's face. Welcome back. [NT] - Michael in Phoenix - 6:39pm on 03/25/10

Make that, "definite". Sheesh. [NT] - Michael in Phoenix - 6:43pm on 03/25/10

Nice picture. I can't wait to hear about your food adventure .-) - EvaN - 8:22pm on 03/25/10
Welcome back. Waiting to hear all. [NT] - elaine - 9:03pm on 03/25/10
Welcome Home! Please give us all the details after you recover from jet-lag! [NT] - Marianne - 9:06pm on 03/25/10
Ahlen wa sahlen! Welcome back! Looking forward to your stories. - PatBastrop - 9:21pm on 03/25/10
Great photo! Loved it! Wonderful weather.... [NT] - SallyBR - 1:23am on 03/28/10
Great picture and I can't wait to hear about your trip! [NT] - orchid - 2:28am on 03/28/10
Wow, how'd I miss this post? Welcome back - great pix! [NT] - MariaDNoCA - 1:12am on 04/16/10

17979. Joy of Spring Salad Gardens - Richard in Cincy - 4:45pm on 03/25/10 (1)

I can't wait to start my own crop in my greenhouse, but I'll wait till after Easter - EvaN - 8:39pm on 03/25/10

17980. Secret ingredients - Richard in Cincy - 4:58pm on 03/25/10 (10)

Last year I got a deal at Costco on a bunch of jars of smoked paprika. . . - mistral - 5:30pm on 03/25/10

Also great in Hummus! - GayleMO - 3:07am on 03/26/10
Is smoked paprika the same as "regular" paprika? [NT] - barb_b - 6:32pm on 03/26/10

No, it's totally different. Smoked is much more pungent with a great smokey taste. It really - Meryl - 9:05pm on 03/26/10

Thanks, I will have to pick some up.... [NT] - barb_b - 1:20pm on 03/31/10

I don't know what brand of beans you used, but I really like... - Michael in Phoenix - 6:36pm on 03/25/10

I buy the regular refried beans and always add salsa, onion, cilantro, - KarenNoCA - 11:28pm on 03/25/10

Something I use a lot in unexpected ways is parmesan cheese. I use it to add body to many things. [NT] - CathyZ from Kauai - 10:23pm on 03/25/10

Hey, I think a bunch of you went to Egypt with Richard. Nice to hear from you! [NT] - AngAk - 11:59pm on 03/25/10

when I make turkey gravy, I add the roasted veggies that were under the turkey and pulverize them - AngAk - 12:03am on 03/26/10

17981. File under "stupidly simple" little pleasure: I cleaned a couple bunches of asparagus the other... - Michael in Phoenix - 6:42pm on 03/25/10 (10)

Sounds delish! [NT] - deb-in-MI - 8:13pm on 03/25/10
Never thought of the skewer- great idea. I even like them cold! By the way, Michael, - CynUpstateNY - 12:29am on 03/26/10
spread some good mayo on some nice white sandwich bread, add your left over asparagus, cover, cut - Janet in NC - 12:49am on 03/26/10
Love stupidly simple, love grilled asparagus..here's last nights 'stupidly simple' - suz - 12:09pm on 03/26/10

NFRC: Do you do pilates, Suz? I've always wanted to try it... is - DawnNYS - 4:01pm on 03/26/10

I am a Pilates Instructor. Long lean toned muscles, think dancer's body! [LINK] - suz - 6:57pm on 03/26/10

Great site, Suz! You look warm, caring, fun loving and energetic! [NT] - CynUpstateNY - 8:06pm on 03/26/10

Thank you, I hope so, it's who I am and what I wanted to project!! [NT] - suz - 8:29pm on 03/26/10

Nice job! I love the Thoreau quote. [NT] - AngAk - 1:29am on 03/27/10

Thank you! [NT] - suz - 1:43am on 03/27/10

17982. Because I order the produce for our co-op, I may have about 15 bunches of cilantro as of tomorrow. - Dawn_MO - 10:58pm on 03/25/10 (8)

Make cilantro pesto....I have lots of it frozen in my refer in Food Saver Bags - KarenNoCA - 11:24pm on 03/25/10

Great idea, thanks Karen. [NT] - Dawn_MO - 11:51am on 03/26/10

I make a cilantro vinaigrette [LINK] - judy-mass - 1:36am on 03/26/10

I love this recipe and I haven't made it in awhile. Thanks Judy. [NT] - Dawn_MO - 11:51am on 03/26/10

Rec: Cilantro Chutney - Melissa Dallas - 2:49am on 03/26/10

This sounds good Melissa. How would you use this? Thanks. [NT] - Dawn_MO - 11:52am on 03/26/10

I've never made it but there is an Indian restaurant near where we work - Melissa Dallas - 2:11pm on 03/26/10

Everyone jumped in and took some extra so that I wouldn't be stuck with so many. - Dawn_MO - 9:37pm on 03/26/10

17983. ISO advice on a brisket slider. I'm catering a reception after a funeral and the family requested - Joe - 12:24am on 03/26/10 (9)

It sounds wonderful-will the meat be drippy though? Just thinking about the - Melissa Dallas - 2:44am on 03/26/10

I'm thinking it will have to have been braised, cooled in its liquid, and reheated. - Joe - 5:36am on 03/26/10

I'd shred the beef before putting it on the buns, it'll slip less and hold shape better. [NT] - Steve2 in LA - 5:52am on 03/26/10
I haven't made this recipe but you might want to take a look at the article. [NT] [LINK] - Dawn_MO - 11:49am on 03/26/10

Sounds great! Thanks, Dawn. And thanks, Steve and Melissa, for the tips. [NT] - Joe - 2:44pm on 03/26/10

Joe, here is a recipe I developed years ago that might interest you - CathyZ from Kauai - 4:35pm on 03/26/10

Yum! Thanks, Cathy [NT] - Joe - 10:30pm on 03/26/10

Creme fraiche horseradish sauce!!! - Music City Missy - 2:32am on 03/27/10

Watermelon Schnapps? What will you southerners think of next! Thanks, Missy, I'll check out Bailey [NT] - Joe - 2:07am on 03/28/10

17984. I'm finally doing a class at Askinoskie Chocolate...... [LINK] - GayleMO - 3:11am on 03/26/10 (2)

wow, just wow. [NT] - AngAk - 4:23am on 03/26/10
I wish I could go with you too!!!! Don't forget to give us a full report! [NT] - Meryl - 9:07pm on 03/26/10

17985. Anyone making anything new for passover? [NT] - elaine - 6:34am on 03/26/10 (10)

First time I'm not making it or contributing...attending my parents' Temple's seder in Florida [NT] - deb-in-MI - 11:11am on 03/26/10
Perhaps this is a good place to ask for favorite brisket recipes - suz - 12:18pm on 03/26/10

Our household favorite! - deb-in-MI - 12:55pm on 03/26/10

Guinness braised beef brisket - SusanKentfieldCa - 8:53pm on 03/26/10

Peppered Beef Brisket - SusanKentfieldCa - 8:56pm on 03/26/10

Beef Brisket - SusanKentfieldCa - 8:58pm on 03/26/10

Apple Glazed Beef Brisket ( I do love brisket!) - SusanKentfieldCa - 2:14pm on 03/27/10

Brisket with Portabello Mushrooms and Dried Cranberries - deb-in-MI - 12:58pm on 03/26/10
I want brisket for breakfast. like now. these must smell wonderful. [NT] - AngAk - 5:39pm on 03/26/10
Check this out: [NT] [LINK] - Meryl - 10:40pm on 03/26/10

17986. I made the No-Knead Harvest Bread - BobbiJoAZ - 2:43pm on 03/26/10 (13)

Any chance you'd share where the loaf pan with lid came from? It WOULD be great for French Bread! [NT] - Steve2 in LA - 7:51pm on 03/26/10

I got it through Amazon - BobbiJoAZ - 3:25pm on 03/27/10
There's an oval 2.5 quart w/ lid at World Market this week for $19.95 - Luisa_Calif - 3:27pm on 03/27/10
King Arthur Flour has a stoneware loaf pan without a lid for - BobbiJoAZ - 7:34pm on 03/27/10
Thanks you guys. I see a covered stoneware loaf pan in my near future. [NT] - Steve2 in LA - 8:05pm on 03/27/10

Will try it with another batch of Rye, Fig and Fennel loaf, next time I make it. [NT] - Steve2 in LA - 8:06pm on 03/27/10

UR' killin' me! I wanna make everybread you make! - Luisa_Calif - 8:19pm on 03/27/10

The Fennel & Fig turned out great, pix tomorrow. And you probably don't want to try EVERYBREAD I've - Steve2 in LA - 3:50am on 03/28/10

Looked at the clock and it's officially "tomorrow". With apologies to Luisa, here's a photo ... [IMAGE] - Steve2 in LA - 7:10am on 03/28/10
I guess I won't be tryin' that one. [NT] - Luisa_Calif - 11:14pm on 03/28/10

I gathered some wild fenel pollen last year...haven't used it yet. - Luisa_Calif - 11:16pm on 03/28/10

Fennel pollen is probably more a conceit than a necessary ingredient but I had some so I tossed a - Steve2 in LA - 7:22am on 03/29/10

So glad you enjoyed it-- I'm going to make it again for Easter :) [NT] - MoNJ - 1:00pm on 03/29/10

17987. I need a fast answer if anyone is around....a friend just called me, she needs a LIGHT batter for - Marsha tbay - 3:00pm on 03/26/10 (5)

This is good one from Taste of Home - DawnNYS - 3:55pm on 03/26/10

I have also found that the thinner the batter, the more. . . - mistral - 5:45pm on 03/26/10
I really like the Taste of Home recipe that you posted [NT] - BobbiJoAZ - 8:45pm on 03/27/10

Nan recently posted one; not sure if it what you are looking for. I was mayo based. Really yummy [LINK] - barb_b - 5:16pm on 03/26/10
Thanks, Barb and Dawn. She couldn't get online this AM so I gave her 2 I found and - Marsha tbay - 5:33pm on 03/26/10

17988. I need advice on which Kitchen Aid stand mixer to buy...... - Janet in NC - 6:53pm on 03/26/10 (21)

I recommend the tilt head. Had one for years and with the lift bowl, you have to drop the beater [LINK] - Steve2 in LA - 8:48pm on 03/26/10

Thanks steve, I know you're a great baker. I thought about refurbished but then was nervous about - Janet in NC - 9:46pm on 03/26/10

I always buy the refurbished if there is a choice - Richard in Cincy - 10:30pm on 03/26/10

--And if you can get an OLDER refurbished one or get one and get it refurbished. . . - mistral - 11:27pm on 03/26/10

Plus: most of the refurbished stuff I see around here. . . - mistral - 11:28pm on 03/26/10
I am thrilled to hear this news and will take your advice. Thank you all........more - Janet in NC - 12:01am on 03/27/10

I always buy refurbished when I can. Look at it this way ... it was new, something was wrong. Now [LINK] - Steve2 in LA - 12:00am on 03/27/10
Mine is a refurb - MariaDNoCA - 3:57am on 03/31/10

MariaD, where are you taking it? I took mine once(many years ago) - Luisa_Calif - 2:41pm on 03/31/10

I haven't yet, got a name from KA here in San Jose - MariaDNoCA - 3:44am on 04/01/10

Could you PM me the 800 number please? I'm leaving for Turkey tomorrow so - Luisa_Calif - 4:28am on 04/01/10

have a fabulous trip!! [NT] - AngAk - 5:23pm on 04/01/10

One caveat: I usually buy refurbs, but not for electronic stuff like cell phones. - Michael in Phoenix - 2:11pm on 03/27/10

I do business with a large company that "subs out" its refurb work. Make sure... - Michael in Phoenix - 7:20pm on 03/27/10

Absolutely agree to get the tilt head... - Timid - 4:19pm on 03/27/10

The tilt head used to have less watts -less power than the hanging bowl. Has that changed? [NT] - Michael in Phoenix - 4:58pm on 03/27/10

Just checked...both are 5 qt. bowls - Mom's 300W and Anniversary model 325W - Timid - 6:46pm on 03/27/10

I recommend the largest bowl possible, and I recommend buying two bowls. When I bought mine, 17 year - Joe - 3:33am on 03/28/10

I have the tilt head and there is a problem, - Judy-KY - 3:38pm on 03/28/10

I've been running into the same issue with the pin, Judy. It works itself - MarilynFL - 4:34pm on 03/28/10

I've been dealing with that as well and used to use a hammer to pound that sucker back in but then, - Steve2 in LA - 5:37pm on 03/30/10

17989. Rec: Triple Chocolate Cherry Cordial Brownies - Richard in Cincy - 9:28pm on 03/26/10 (1)

AH!! Just got back from my trip and zeroed in on this.... THANKS! (I think *g*) [NT] - cheezz - 2:56am on 04/03/10

17990. Crack Pie Indeed! [LINK] - Melissa Dallas - 1:26am on 03/27/10 (11)

Thanks for the review, Melissa. I was wondering about that one. I know my A1C will take a hit... - Michael in Phoenix - 2:14am on 03/27/10

Yep, guess I have to try it too, thanks Melisssa??? [NT] - Nan - 2:17am on 03/27/10
At least a little piece goes a long way:)...Doesn't the fat slow down the carb uptake too? [NT] - Melissa Dallas - 2:20am on 03/27/10

I could have a few bites as part of a larger meal. Sneaky, but effective. [NT] - Michael in Phoenix - 6:14am on 03/27/10
I count on that theory... sometimes too often! I'll never forget when I said - DawnNYS - 2:35pm on 03/27/10

Looking at the recipe again, isn't that almost identical to Canada's butter tarts w/out - DawnNYS - 2:42pm on 03/27/10

It reminds me of somewhere in between butterscotch brownies & pecan pie filling [NT] - Melissa Dallas - 7:37pm on 03/27/10

on the diabetes note, if you eat more fibre at that meal, you can often get away with - wildwoods - 5:33pm on 03/29/10

make the crust from that cereal?? [NT] - AngAk - 9:19pm on 03/29/10

not sure how that might turn out. you can mix it into ground meats and muffins and things like that - wildwoods - 4:26pm on 03/30/10

Made this for the Faculty St. Patrick's luncheon - Timid - 4:32pm on 03/27/10