Finerkitchens.com Recipe Swap & Recipes :

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Finerkitchens.com Recipe Swap

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30670. Phase 1 completed [LINK] - pmassell_93 - 8:04pm on 12/19/18 (1)

25147. Does anyone have the old REC (I originally got it from GOURMET mag probab early 90s) for Morning - wigs - 3:11pm on 10/14/13 (12)

Morning Glory Muffins, from Cook's Country where it seems C Kimbell had a hand in them.. [LINK] - MariaDNoCA - 3:24pm on 10/14/13
Original version, published in Gourmet Magazine in 1981, and in 1991 as 1 of 25 favorites of 50 yrs [LINK] - MariaDNoCA - 3:25pm on 10/14/13
Oh, oh...I may have this. Was it from a restaurant recipe...rather than a Gourmet recipe? - MarilynFL - 3:26pm on 10/14/13

wigs, here is the old copy I have: Morning Glory Muffins from Morning Glory Cafe - MarilynFL - 10:24pm on 10/14/13

wow, large recipe. [NT] - AngAk1 - 6:45pm on 10/15/13

Also, Morning Glorious Muffins posted here by Barbara in VA [NT] [LINK] - MariaDNoCA - 3:30pm on 10/14/13
It is an old recipe. I have it in a 1970s community cookbook. One of the cafeterias around here - Melissa Dallas - 8:40pm on 10/14/13

are there still cafeterias out there? I remember Wyatts [NT] - AngAk1 - 6:44pm on 10/15/13

Here's a recipe from the Gourmet Cookbook, no canned pineapple in it. - Curious1 - 8:41pm on 10/14/13

Btw, I used to go to an Australian site that had lots of old BA and Gourmet recipes. Can't find it - Curious1 - 8:46pm on 10/14/13

You know, if you have a carrot cake recipe you could add raisins & chopped apple & it would be about - Melissa Dallas - 2:46am on 10/15/13
Thanks a million to all who replied! I could only seem to find RECs that were close 2 what GOURMET - wigs - 1:47pm on 10/15/13

25148. ISO: Restaurant suggestions for NYC, upper East-side, between 1-2 Aves. - MarilynFL - 3:19pm on 10/14/13 (1)

La Tarte Flambee! Sandra and I have done a lot of damage there. ;) 2nd Ave. b/w 90th and 91st. >>> - ErininNY - 11:55pm on 11/01/13

25149. Okay, weird question: Has anyone used "soy bean nuts" in place of walnuts? - MarilynFL - 3:46pm on 10/14/13 (3)

I have done the pierogies with wonton wrappers and . . . - mistral - 4:35pm on 10/14/13

really? the perogies tasted okay? well, I guess onions, butter, cheese & potatoes could - MarilynFL - 10:38pm on 10/15/13

and bacon [NT] - Marg CDN2 - 12:31am on 10/16/13

25150. Can't get enough of chicken stock made with 2 Costco rotisserie chicken remains - colleenmomof2 - 5:02pm on 10/14/13 (1)

wow, that thai version sounds really yummy and doable for this cook's kitchen [NT] - AngAk1 - 8:10pm on 10/14/13

25151. Leftover turkey ideas for the freezer? - emtd - 5:25pm on 10/14/13 (9)

leftover turkey makes a great white bean chili. [NT] - Dawn_MO - 7:15pm on 10/14/13
Turkey enchiladas, turkey burritos, meat for turkey burritos. . . - mistral - 2:52am on 10/15/13
Turkey Tetrazzini, turkey tortilla soup, turkey noodle soup... [NT] - Meryl - 4:39am on 10/15/13
nlb's chicken noodle casserole, only using turkey. Make it every year w/ our leftovers [LINK] - barb_b - 11:27am on 10/15/13

Perfect - i have leftover s. cream, wine & lots of turkey:) Thank you to all. [NT] - emtd - 12:13pm on 10/15/13
Gets my vote too. I just adore Stouffer's scalloped chicken & noodles. [NT] - Melissa Dallas - 2:20pm on 10/15/13

update with one questions please: 2 nlb are made and - emtd - 9:55pm on 10/15/13

Usually you bake from frozen. Since it will take longer you might turn the temp - Melissa Dallas - 2:18am on 10/16/13

Perfect - thanks again. [NT] - emtd - 2:06pm on 10/16/13

25152. Too funny - Mason Jars Ending It Once and For all [NT] [LINK] - Melissa Dallas - 5:51pm on 10/14/13 (7)

hahahaha, love it! [NT] - AngAk1 - 8:13pm on 10/14/13
That was awesome! [NT] - MariaDNoCA - 9:00pm on 10/14/13
Ha...Pinterest would implode. [NT] - MarilynFL - 10:33pm on 10/14/13
I felt compelled to pin that. To my jar board. Ha! [NT] - Carianna in WA - 3:20pm on 10/15/13

You have a 'jar board'?! [NT] - cheezz - 10:05pm on 10/18/13

Sadly, yes. [NT] [LINK] - Carianna in WA - 1:35am on 10/19/13

HA! I don't see any of those "cookies in a jar" recipes there... [NT] - cheezz - 2:08am on 10/20/13

25153. i have a batch of this in the crockpot. rec: slow cooker salted caramel pear apple butter [LINK] - Dawn_MO - 7:06pm on 10/14/13 (3)

Oh what fun! Let me know how it turns out. This has been on my list w/ extra apples/pears [NT] - barb_b - 7:54pm on 10/14/13
it turned out is really good. like i said, i used all apples. the salt makes it really - Dawn_MO - 11:06am on 10/16/13

THanks for the review. I think this would go over very well with my neighbors to give out for - barb_b - 11:53am on 10/16/13

25154. Richard, I chatted with my very British and somewhat-older-than-I friend about Christmas - Marg CDN2 - 8:20pm on 10/14/13 (5)

Ha! I love the cracker idea! [NT] - MarilynFL - 1:15pm on 10/15/13
Thanks Marg! - Richard in Cincy - 5:30pm on 10/15/13
You could host a Downton Abbey returns party with the leftovers. The timing would be perfect. I'm - Marg CDN2 - 9:26pm on 10/18/13

Of course I would! ... - Richard in Cincy - 2:29pm on 10/19/13

Great tradition! [NT] - AngAk1 - 10:25pm on 10/19/13

25155. The end of civilization as we know it, at least in North Carolina - Janet in NC - 11:54pm on 10/14/13 (3)

Maybe this should go under the "gross foods" thread. [NT] - Janet in NC - 3:46pm on 10/15/13
Na, maybe gross, but by GAWS, it's fair food! :-) (nt) [NT] - mistral - 4:59pm on 10/15/13
I saw a clip on CNN about the state fair in Texas, I believe. They referenced how fried - barb_b - 11:57am on 10/16/13

25156. Oh, say it isn't so - Chocolate prices going up again: [NT] [LINK] - Meryl - 1:40am on 10/15/13 (3)

NBC Nightly News on Sunday did a segment on rising chocolate prices [NT] - deb-in-MI - 10:46am on 10/15/13
Just ordered a few $$ worth. I like the freedom of having it in bulk. - MarilynFL - 1:12pm on 10/15/13

Well you know you're in trouble right there with two $$ [NT] - cheezz - 10:07pm on 10/18/13

25157. Going of Meryl's chocolate post...where do you buy your chocolate? - MariaDNoCA - 2:54pm on 10/15/13 (1)

Qzina.com >> they have a distribution center in Hollywood, FL. [NT] - MarilynFL - 2:57pm on 10/15/13

25158. Cool article: 19 Cookbooks That Will Improve Your Life, world�s best chefs and food writers [LINK] - Pat-NoCal - 4:52pm on 10/15/13 (2)

Very interesting reference. Thank you for sharing it. [NT] - Marg CDN2 - 5:39pm on 10/15/13
I'm not looking...I'm not looking...I'm not looking. [NT] - MarilynFL - 7:52pm on 10/17/13

25159. Richard, have you given us your Railway vacation recap yet? would love to hear about it. [NT] - AngAk1 - 6:59pm on 10/15/13 (5)

Ang it was amazing... - Richard in Cincy - 2:41pm on 10/16/13

sounds marvelous! thanks for the recap. I did the Chicago-SFO route once, in the winter - AngAk1 - 5:55pm on 10/16/13

Sorry to have missed you when you were in SF, where did you dine? [NT] - Heather_in_SF - 4:21am on 10/17/13

Heather... - Richard in Cincy - 2:29pm on 10/18/13

My favorite way to travel!! [NT] - cheezz - 10:09pm on 10/18/13

25160. Joe(are you out there?), Steve and any other LA area friends---some questions about a short trip - AngAk1 - 7:11pm on 10/15/13 (7)

I'll email you rather than take up space here. . . [NT] - Steve2 in LA - 12:34am on 10/16/13

thanks! [NT] - AngAk1 - 2:05am on 10/16/13

Catalina is magical, and if you're staying in Long Beach close to the terminal it is 1.25 hours - Joe - 4:35am on 10/16/13

Rereading this, I see you were choosing between two cruises and not two day trips. I vote Ensanada [NT] - Joe - 1:01am on 10/17/13

ditto! [NT] - Dawn_MO - 12:46pm on 10/17/13

I chose the cruise that has a port stop in Catalina Is, and also Ensenada---winner. now to figure - AngAk1 - 5:30pm on 10/17/13

Ang, I've done this same cruise. You will have a nice time. - cheezz - 10:19pm on 10/18/13

25161. Should I put cream cheese icing in fridge? Cupcake delivery got moved to tomorrow. [LINK] - MariaDNoCA - 11:20pm on 10/15/13 (3)

Yes, it should be refrigerated. Most cakes iced with it are supposed to stored in the fridge. [NT] - Melissa Dallas - 2:16am on 10/16/13
I've read mixed opinions on this - some say yes, some say no. Personally, I would chill the icing... - Meryl - 2:29am on 10/16/13

I tossed the icing in the fridge and cupcakes in freezer - MariaDNoCA - 3:12am on 10/16/13

25162. Just tried the Red Star Platinum Yeast I kept hearing about. - Melissa Dallas - 2:14am on 10/16/13 (3)

Melissa, Gesine did some promos for Platinum yeast. These "pumpkin" rolls look good. [LINK] - MarilynFL - 1:21pm on 10/16/13

I, on the other hand, scored some large fresh yeast cakes back home and gloried - MarilynFL - 2:13pm on 10/16/13

I have to make them. They sound wonderful. - Melissa Dallas - 12:45am on 10/17/13

25163. REC: One Pot chOWder [LINK] - Dawn_MO - 11:26am on 10/16/13 (8)

Congratulations! Is this a new venture for you or did I just miss it earlier? Joanie also writes - barb_b - 11:39am on 10/16/13

Not new, I just haven't posted them here very often. - Dawn_MO - 12:38pm on 10/16/13

wow, congrats Dawn. a newspaper woman. cool. [NT] - AngAk1 - 6:02pm on 10/16/13

Congratulations from me too! Question: Could I use as part of the protein . . . - mistral - 4:10pm on 10/17/13

I think the tuna would be great. - Dawn_MO - 7:48am on 10/25/13

Dawn, my sympathies on fracturing yr arm. Sure hope it's not your dominant one! - wigs - 8:41pm on 10/17/13

No, the shoulder injury - Dawn_MO - 7:55am on 10/25/13

thanks all! It is fun. I learned a lot from this, - Dawn_MO - 7:46am on 10/25/13

25164. Does anyone have a good miso soup recipe - like they serve in the steakhouses/sushi restaurants? [NT] - Music City Missy - 5:38pm on 10/16/13 (1)

Here is David Bagrizan's dashi and miso soup method [LINK] - Heather_in_SF - 4:43am on 10/17/13

25165. Japanese Cabbage Salad - I enjoyed this crunchy salad - emtd - 7:04pm on 10/16/13 (4)

This is one of my favorite salads! [NT] - orchid - 11:13pm on 10/16/13
that sounds so good to me right now. it is on the menu for tomorrow... - Dawn_MO - 7:38am on 10/17/13
If you really want to amp up the flavor, toast the ramen noodles in a little butter. [NT] - cheezz - 10:23pm on 10/18/13

Good idea, thanks. I added that note to my recipe. [NT] - emtd - 7:40pm on 10/19/13

25166. recipe for Houstons chicken salad and dressing - janew22 - 4:42pm on 10/17/13 (3)

janew22, where is Houston's located? We have one here in Orlando. [NT] - MarilynFL - 7:52pm on 10/17/13
The chinese chicken salad or grilled chicken salad? - cheezz - 10:30pm on 10/18/13

thank you - janew22 - 6:31pm on 10/31/13

25167. You know summer is over when you light the your fireplace for the first time! - deb-in-MI - 5:54pm on 10/17/13 (1)

Yeah, we did this last week--we lit our wood stove for the first time this season. . . - mistral - 10:46pm on 10/17/13

25168. REC: Meyer Lemon-Limoncello Cupcakes, with an oops and a recovery [LINK] - MariaDNoCA - 9:26pm on 10/17/13 (7)

Pretty! [NT] - Carianna in WA - 9:51pm on 10/17/13
So beautiful and delicious looking! I want one. - Michael in Phoenix - 10:14pm on 10/17/13
Those are truly beautiful, and must be delicious! [NT] - KarenNoCA - 11:10pm on 10/17/13
Great idea to use the jam - They look delicious. [NT] - Meryl - 2:23am on 10/18/13
Lovely! [NT] - deb-in-MI - 10:43am on 10/18/13
Great job Maria, they look lovely! Thank you for posting. [NT] - Barbara in VA - 1:02pm on 10/18/13
As an aside -the Lemon Curd from TJs is quite good - deb-in-MI - 2:19pm on 10/18/13

25169. REC: Roasted Sweet Potato and Onion Soup with Andouille, Pecan, and Kale Relish [LINK] - Carianna in WA - 9:39pm on 10/17/13 (4)

They are indeed! [NT] - Marg CDN2 - 12:10am on 10/18/13
Great blog post, Carianna! [NT] - judy-mass - 1:18am on 10/18/13

Thank you both! Happy with my photos this time... and look, you can see what I look like. :) [NT] - Carianna in WA - 4:54am on 10/18/13

Carianna, you and your soup both look gorgeous! I laughed out loud at the comment - wigs - 1:08pm on 10/18/13

25170. This is so gross - I can't believe it - What is WRONG with these people????? [NT] [LINK] - Meryl - 12:24am on 10/18/13 (9)

This is a copycat of one in China(?) so stupid someone thinks it's cool. - MariaDNoCA - 2:19am on 10/18/13

Oh yeah - I think I read about the one in China awhile ago. UGH [NT] - Meryl - 2:22am on 10/18/13
Hey, don't knock it 'til you tried it! ("Would you like your curry served with the seat up or down?) [NT] - Steve2 in LA - 7:59am on 10/18/13

gives new meaning to "no accounting for taste" [NT] - pmassell_93 - 3:18am on 10/18/13
Shock value. 15 minutes of fame. [NT] - Michael in Phoenix - 7:16am on 10/18/13

But I would imagine junior high age boys would love it. [NT] - Melissa Dallas - 11:46am on 10/18/13

I agree w/ commentator--that rest. would definitely help me while on a diet. Appetite instantly GONE [NT] - wigs - 1:01pm on 10/18/13
No way would I even step into that place....just sick! [NT] - KarenNoCA - 6:39pm on 10/18/13
For your consideration, Eat Restaurant, Greenpoint, Brooklyn NY [NT] [LINK] - Steve2 in LA - 12:58am on 10/19/13

25171. 2 of my favorite recipes for fall--Apple Streusel Muffins and Pumpkin Spice Bread - wigs - 1:33pm on 10/18/13 (4)

Copied! Thanks wigs :) [NT] - cheezz - 10:33pm on 10/18/13
Made the pumpkin bread. Nice texture. I'd increase the spices next time & there'll be a next time. - Marg CDN2 - 8:28pm on 10/21/13

Glad you liked the pumpkin bread, Marg! I never thought about increased the amts of the - wigs - 8:25pm on 10/25/13

Oops....about increasING the amts of the spices..... [NT] - wigs - 8:26pm on 10/25/13

25172. My big sale find at the grocery this am. Beef Round Cube Steak. Any thoughts / recipes? 1.4lbs - barb_b - 2:04pm on 10/18/13 (7)

I think they make Country Fried Steak from that. Someone here will have a recipe I'm sure. [NT] - Janet in NC - 3:14pm on 10/18/13
Wow, I haven't had cube steak in years. Mom used to salt and pepper it well - KarenNoCA - 11:20pm on 10/18/13

Like Karen said, the dredged & fried make really good sandwiches on hamburger buns. [NT] - Melissa Dallas - 12:16am on 10/19/13

I make steak fingers - Music City Missy - 1:39am on 10/19/13

How long do you fry the steak fingers for? I have never cooked this - Dawn_MO - 8:32am on 10/23/13

Swiss Steak - Earnie - 2:55pm on 10/19/13
Thanks! Got a huge thumbs up from dh. Combined a few rec's and braised. Huge hit! Thx! [NT] - barb_b - 1:41am on 10/20/13

25173. I saw a post on the "other board" about our friend, Nan, being in an extended... - Michael in Phoenix - 5:41pm on 10/18/13 (5)

I did a search on this site and see that Traca enlisted the help of ... - Michael in Phoenix - 6:11pm on 10/18/13

It's the same as in this thread [NT] [LINK] - MariaDNoCA - 6:24pm on 10/18/13

Yeah, that's the one I saw when I searched here. Thanks. [NT] - Michael in Phoenix - 9:54pm on 10/18/13

What is her last name? I wanted to send a card but didn't have this crucial bit. [NT] - Heather_in_SF - 9:34pm on 10/19/13

Robb [NT] - AngAk1 - 11:00pm on 10/19/13

25174. Eureka!!! No, honestly, that's the name of the restaurant....GOOD GRUB! - cheezz - 10:01pm on 10/18/13 (8)

Wow, talk about fusion food, that is amazing. [NT] - KarenNoCA - 11:16pm on 10/18/13
Fig jam is the bomb, also...I didn't even know Hawthorne had an airport. [NT] - MariaDNoCA - 2:26am on 10/19/13

It's a small airport for private planes - and they run a flying school [NT] - cheezz - 2:06am on 10/20/13

Other uses for fig jam??! [NT] - cheezz - 2:06am on 10/20/13

Friends use mine over cheese or as a glaze on lamb, chicken and pork. - Steve2 in LA - 5:53am on 10/20/13

yum! yeah, they can put that over me anytime :) [NT] - cheezz - 4:29pm on 10/23/13

What about topping a wheel of brie and then baking in puff pastry? - Dawn_MO - 8:29am on 10/23/13

Perfect! Yes, it would be a perfect paring with brie...and walnuts! [NT] - cheezz - 4:30pm on 10/23/13

25175. Marilyn - this one is for you... [IMAGE] - Music City Missy - 12:28am on 10/19/13 (4)

hahahahahahahahahahahaha! [bouncing in my ergonomic chair!] [NT] - MarilynFL - 8:48pm on 10/19/13

[here's the story behind the story, for those who have no clue why I'm laughing so much] [NT] [LINK] - MarilynFL - 8:49pm on 10/19/13

LOL I remember that now. :) [NT] - orchid - 9:32pm on 10/19/13

I think they need a silver dragee on them to be perfect! [NT] - Music City Missy - 6:40pm on 10/20/13

25176. Advice on pre-salting Turkey - Pam - 1:48pm on 10/19/13 (18)

I brine mine every year and always good reviews - pmassell_93 - 3:03pm on 10/19/13

I agree that rinsing is the key to avoiding excessively salty gravy and bird. - Michael in Phoenix - 5:53pm on 10/19/13
Oops. - Pam - 2:29pm on 10/23/13

The article and recipe show just salting, not brining, Paul - CathyZ from Kauai - 6:16pm on 10/19/13

agree then on not using this method and stuffing. - pmassell_93 - 7:29pm on 10/19/13

This is called dry brining and gets really good marks in - Charley - 8:23pm on 10/19/13

Charley, do you use the same amount of salt as in Pam's question? - CathyZ from Kauai - 8:25pm on 10/19/13

I can't really say but it is not the least salty. I deglaze my - Charley - 8:29pm on 10/19/13

maybe they cook quicker because of higher water content? - pmassell_93 - 9:03pm on 10/19/13

It is something I began to notice about 6 or so years ago. we have - Charley - 9:21pm on 10/19/13

I've noticed it in the last several years too. Roasting takes far less time than I plan for. [NT] - CathyZ from Kauai - 9:57pm on 10/19/13

Exactly. And it isn't that the poultry has been "injected" or - Charley - 12:03am on 10/20/13
Yes! And boy, is that screwing with my timing. That's why I'm going to try - MarilynFL - 1:59pm on 10/20/13

Better the same day--not a problem to me if early [NT] - Charley - 10:50am on 10/21/13

But then the meat is cold and I have to reheat it anyway. Plus I'm constantly worrying about - MarilynFL - 2:31pm on 10/21/13

Pam, I did that method last year with an unstuffed turkey. Flavor was wonderful. [NT] - MarilynFL - 8:47pm on 10/19/13
Try a test run with a chicken. [NT] - Traca - 2:41am on 10/20/13

That's a clever and logical idea. [NT] - MarilynFL - 1:59pm on 10/20/13

25177. ISO I can not find my recipe for Apple Tart - carol whidbey Is - 2:57pm on 10/19/13 (3)

I can't find one yo posted, but here is one [NT] [LINK] - Melissa Dallas - 4:21pm on 10/19/13

My, but that's a pretty tart. [NT] - MarilynFL - 8:45pm on 10/19/13

Here's one originally posted by our Olga: Rustic Apple Tart with Rich Cream Cheese Crust [LINK] - MarilynFL - 8:44pm on 10/19/13

25178. The Armadillo That Wasn't Meant To Be - MarilynFL - 10:22pm on 10/19/13 (10)

Ha! [NT] - AngAk1 - 11:24pm on 10/19/13
I am going to laugh over this for a long time. Bless your heart! [NT] - Melissa Dallas - 12:46am on 10/20/13
OMG, too funny!!! [NT] - FloriSandy - 1:03am on 10/20/13
I really should not have iced tea in my mouth when I read your posts.... I almost ruined my screen [NT] - barb_b - 1:31am on 10/20/13
hahahahahahahaha.....I sent this to my daughter in Austin. TOO FUNNEEEE [NT] - cheezz - 2:00am on 10/20/13
Oh this made me laugh!! Hilarious! [NT] - Heather_in_SF - 4:47pm on 10/20/13
You always amaze me. !!! So much work and thought and consideration. And talent. [NT] - Marg CDN2 - 7:48pm on 10/20/13
What a hoot...but Liz has been watching too much Steel Magnolias requesting *that* cake - MariaDNoCA - 12:54am on 10/21/13
Here is the RKT tutorial that I "attempted" to follow. She makes it look SOOO easy. [NT] [LINK] - MarilynFL - 11:29am on 10/21/13

Geez...I just read through this again and I'm SOOO sure the RKTA would work this time. [NT] - MarilynFL - 12:45pm on 10/21/13

25179. Just saw this great quote: - Meryl - 11:54pm on 10/19/13 (1)

Wonderful. [NT] - Joe - 6:02am on 10/20/13

25180. A big thumb's up for aajay's Pumpkin Muffins! I made these for a local farmer's market today [LINK] [IMAGE] - FloriSandy - 12:51am on 10/20/13 (8)

Oh no! Another space station photo! Hrrrrrrrmmph! [NT] - FloriSandy - 12:53am on 10/20/13

I've found a work-around. You have to load to photobucket. then EDIT it BEFORE - MarilynFL - 3:32pm on 10/21/13

Thanks for your tip Mar, I'll try that next time. [NT] - FloriSandy - 11:33pm on 10/21/13

haha, I just saw the movie Gravity-----had to think twice about opening the post [NT] - AngAk1 - 7:46pm on 10/21/13

I can't even watch the trailer for "Gravity" without getting nauseated. [NT] - MarilynFL - 12:15pm on 10/22/13

actually, it wasn't that bad. and I still get carsick. If you go to the 3D, it's blurry w/o glasses - AngAk1 - 6:33pm on 10/22/13

Congrats! Very exciting! I imagine that it would be fun to have a place at a farmers market. My - barb_b - 1:20am on 10/20/13

Aw, thanks barb! BTW, it makes me very relaxed too. Today, I decided to sit down in my - FloriSandy - 1:54am on 10/20/13

25181. As I get together my Christmas basket list...question about Mimi's "Judy's Nut Balls" recipe... - cheezz - 1:07am on 10/20/13 (8)

Does anyone have a good recipe for those 'cookie-in-a-jar' gifts? - cheezz - 2:14am on 10/20/13

Taste of Home has a magazine out right now that are all gifts from - Dawn_MO - 8:24am on 10/23/13

I'm checking "The Good Cookie" by Tish Boyle. Her Russian Tea Cakes - MarilynFL - 1:46pm on 10/20/13

In "Baking by Flavors"by Lisa Yockelson, her Ginger Butter Balls - MarilynFL - 1:51pm on 10/20/13
That's how I always did mine, too. Interesting that it's done before baking! [NT] - cheezz - 4:34pm on 10/23/13

in the book it states "8 to 10 minutes or until set but not brown" [NT] - pmassell_93 - 4:25pm on 10/20/13

same recipe but in the book it is "Judy's Pecan Balls" page 83 [NT] - pmassell_93 - 4:26pm on 10/20/13

Thanks, Paul...guess it all depends on the size. Better to err on the low side. [NT] - cheezz - 4:36pm on 10/23/13

25182. These pumpkin carvings are spectacular, but how long will they turn to mush?? - Or, is that all part [LINK] - FloriSandy - 1:57am on 10/20/13 (7)

I like photo No. 10. [NT] - FloriSandy - 1:59am on 10/20/13

Wow! They're working on a life-size zombie display for New York Botanical Garden for Halloween. [NT] - MarilynFL - 1:40pm on 10/20/13

Don't understand the appeal. They are all hideous freaks. [NT] - Marianne - 1:51am on 10/21/13

Oh, I have to admire the sculpting talent there. I can't even made a dead armadillo look like - MarilynFL - 2:40pm on 10/21/13

I definitely agree with you, Marilyn but why would you want to carve on a dead armadillo? You'd - Steve2 in LA - 9:48pm on 10/21/13

Absolutely. I only ever carve live armadillos. [NT] - Joe - 3:28am on 10/22/13

But then, we knew that! [NT] - Steve2 in LA - 7:25am on 10/22/13

25183. Food & Wine's Best New Chefs of 25 Years [NT] [LINK] - Meryl - 2:48am on 10/20/13 (1)

Woot! My former client is on the list. He was under my banner when he secured a spot in 2008. :) [NT] - Traca - 9:07pm on 10/20/13

25184. Working on my weekend six but first a question about hot pepper jelly... - Barbara in VA - 1:18pm on 10/20/13 (9)

I have used jalapeno's as well as the hot hungarian peppers in jam. I have found that it mellows w/ - barb_b - 1:45pm on 10/20/13

Thanks Barb. Mellowing just a bit would be a good thing. I can easily eat it off a - Barbara in VA - 1:51pm on 10/20/13

This is the rec that I have used and had success with. It is from Henry's Farmers Market [LINK] - barb_b - 1:58pm on 10/20/13

On my list, (And printed / Saved in my Ball book) is MCM's Candied Jalapeno's. [LINK] - barb_b - 2:06pm on 10/20/13

red jalepeno peppers are typically both hotter and sweeter but a better check for heat - pmassell_93 - 4:20pm on 10/20/13

Most of the jalape�os being sold in the U.S.. now are "dumbed down" wimpy - Melissa Dallas - 4:46pm on 10/20/13

didn't know that about the rounded point. Thanks I will keep a look out for that [NT] - pmassell_93 - 4:52pm on 10/20/13

Yes, this is oh so good to know about the pointed vs. round - thank you! [NT] - MariaDNoCA - 5:22pm on 10/21/13

Thank you barb, paul, and Melissa for all the good info and recipes! [NT] - Barbara in VA - 12:33pm on 10/21/13

25185. Sausage making next weekend. This recipe came highly recommended Spicy Northern Thai Sausage - Traca - 9:02pm on 10/20/13 (4)

sounds great but will require expedition to find some of those ingredients - pmassell_93 - 10:27pm on 10/20/13
Very exciting! Have you made sausages before? Do you do this w/ a group of friends? rec: sounds - barb_b - 12:24am on 10/21/13

Yes, I've made sausages several times. Generally, we prep the ingredients at home - Traca - 3:10am on 10/21/13

Sounds like fun! [NT] - barb_b - 11:30am on 10/21/13

25186. NFR - see the comments about bad doctoring, horrible drugs, here is a link for a - Marsha tbay - 9:13pm on 10/20/13 (2)

Devil's advocate moment, after the flu this year I got a bad sinus/ear infection - Heather_in_SF - 10:11pm on 10/20/13

Naturopaths are medical drs. Mine brought the eyesight back to a - Marsha tbay - 1:02pm on 10/25/13

25187. We had a really special dinner last night, starting with this REC: Saffron Pasta with Mussel Sauce - Joe - 12:22am on 10/21/13 (11)

Main Course: REC: Herb-rubbed Duck with Cherry and Sage Sauce. [LINK] - Joe - 12:29am on 10/21/13

REC: Julia's Pear and Almond Clafouti. - Joe - 12:38am on 10/21/13

OMG: Joe, it's a good thing we don't live next to each other... - Richard in Cincy - 2:38pm on 10/21/13

Yes, if we lived next door to each other there might have been 4 or 5 more courses. - Joe - 4:01pm on 10/21/13

yum! please post in menus. [NT] - AngAk1 - 7:57pm on 10/21/13

Done! Thanks. [NT] - Joe - 2:30am on 10/22/13

You and Richard make me yearn [NT] - Marg CDN2 - 8:16pm on 10/21/13

Okay, enuf talk. I have to make this. Joe what was the source of the mussels please? I am not - Marg CDN2 - 8:54pm on 10/22/13

They were Prince Edward. How ironic. There are two stores that carry them here-- - Joe - 3:58am on 10/23/13

Aw...what a nice memory. I enjoyed PEI mussels while there. [NT] - MarilynFL - 2:01pm on 10/23/13

Where? On Prince Edward Island? Because if you were in Long Beach and didn't call me - Joe - 3:50am on 10/25/13

25188. REC: Kiss My Bundt Amaretto di Saronno Pound Cake [LINK] - MariaDNoCA - 1:03am on 10/21/13 (3)

nice scratch recipe. If she wants to use a cake mix, why not make the Bicardi rum cake using - AngAk1 - 8:51pm on 10/21/13
Hey Maria - part of the recipe is missing - colleenmomof2 - 6:53pm on 10/22/13

Thanks for catching it -- fixed it! [NT] - MariaDNoCA - 5:50am on 11/06/13

25189. REC: Hazelnut Gianduja Chunk Cookie--Oh I am in love!!! - Barbara in VA - 12:49pm on 10/21/13 (28)

Barb, if you find you want to make a large batch of these, Qzina sells 5 kg blocks - MarilynFL - 1:28pm on 10/21/13

if she wants to make a large batch, she can mail some to me. [NT] - AngAk1 - 8:52pm on 10/21/13
11 pounds of chocolate...be still my heart.How long does that last you? [NT] - MariaDNoCA - 12:27am on 10/22/13

Not all that long: Consider CathyZ's flourless chocolate cake, - MarilynFL - 1:47pm on 10/22/13

Mmm, those do sound wonderful... - Richard in Cincy - 2:32pm on 10/21/13
Learned something new today. Had to look up "Gianduja". Sounds like Nutella in solid form. [NT] - Michael in Phoenix - 5:53pm on 10/21/13

The "original" Nutella maybe, but not the stuff they sell these days. - MarilynFL - 6:31pm on 10/21/13

I totally agree. Nutella sucks - so freakin' sweet. Callebaut Gianduja is excellent! [NT] - Meryl - 10:04pm on 10/21/13

Now I want some - anyplace I don't have to buy 11 lbs of it? [NT] - MariaDNoCA - 2:18am on 10/22/13

My first introduction to Callebaut came when I found out that my favorite candy company, See's, uses - Michael in Phoenix - 11:57pm on 10/21/13

I believe Sees uses Guittard's chocolate, who is just down the street from them - MariaDNoCA - 2:02am on 10/22/13

I searched the internet machine and I found one reference to Guittard being used by See's. - Michael in Phoenix - 2:24am on 10/22/13

For some reason I get those two confused too - MariaDNoCA - 6:15am on 10/22/13

What's your opinion of Ghirardelli? I used to buy it in bulk from TJ's around Christmas... - Michael in Phoenix - 3:09pm on 10/22/13

Honestly I've never used it. I know, bad huh? I've been on the tour etc., but not since I was a kid. [NT] - MariaDNoCA - 5:40pm on 10/22/13
I love Ghirardelli semisweet & bittersweet for baking. I don't eat it out of hand, since I prefer - Meryl - 7:03pm on 10/22/13

Be still my heart - this is for you, a photo tour of Sees Candy Factory [NT] [LINK] - MariaDNoCA - 5:36pm on 10/22/13

Oh, my! And Guittard it is, by gosh. A special blend for See's, no less. Thanks Maria. [NT] - Michael in Phoenix - 11:27pm on 10/22/13

Behold, Callebaut Hazlenut Ganache > [NT] [LINK] - MariaDNoCA - 6:20am on 10/22/13

For clarity, this is a ganache, so it's not the same as a block of gianduja. None the less, - MarilynFL - 11:59am on 10/22/13

No, I was thinking more like Nutella goo [NT] - MariaDNoCA - 4:24pm on 10/22/13
no price listed. I bet it is in the $$$$ range, not just $$ [NT] - AngAk1 - 6:39pm on 10/22/13

I'd expect so as it's a 22 lb pail of it! That's whole lotta chocolate goo! [NT] - MariaDNoCA - 11:54pm on 10/22/13

I just bought a pail of Hazelnut paste from Callebaut and it was 5 kg. [NT] - MarilynFL - 11:29am on 10/23/13

What about adding melted chocolate and more ground nuts - colleenmomof2 - 12:14pm on 10/22/13

When I can't find gianduja I use Callebaut milk chocolate, add some finely - Barbara in VA - 12:27pm on 10/22/13

wouldn't that make a lovely fondue! [NT] - AngAk1 - 6:39pm on 10/22/13

I like how you think, woman. [NT] - MarilynFL - 7:18pm on 10/22/13

25190. How to pick a great avocado every time? Genius in simplicity. [NT] [LINK] - Traca - 1:51pm on 10/21/13 (21)

Of course, being the contrarian that I am... - Richard in Cincy - 2:29pm on 10/21/13

Marsha taught me a good method. Buy green, put some refrigerator. When almost ripe, cut in - MarilynFL - 2:37pm on 10/21/13

I do that as well. Always leaving the pit in the half to be used later. [NT] - Marg CDN2 - 8:11pm on 10/21/13

My method is to just assume you need 2 if the rec calls for one. It is one of the few items that I - barb_b - 2:45pm on 10/21/13
I thought this as well. Avocado need some of the stem attached to ripen and. . . - mistral - 8:59pm on 10/21/13

I have a big avocado tree and thought I knew it all, but this simple idea never occurred to me. - Joe - 4:06pm on 10/21/13

Joe since you have a tree...my SIL new house has some, but they are awful... - MariaDNoCA - 5:20pm on 10/21/13

It could be they are just not a good variety. (Sometimes people grow them from the pits, - Joe - 5:44pm on 10/21/13

Do we need girl and boy trees to get them to fruit? A little soft music, low lights? I"m - Marg CDN2 - 8:14pm on 10/21/13

Yes, usually you can graft on a male branch to promote pollination, something my mom and I did when - Heather_in_SF - 12:40am on 10/22/13
Yes/no...Yes if they are none other around, no if they are around in the valley like here - MariaDNoCA - 1:40am on 10/22/13
You crack me up, Marg! [NT] - MarilynFL - 12:09pm on 10/22/13
This is so complicated. We had peach, apple, pear, plum trees. All fruited and all had no mates. - Marg CDN2 - 5:26pm on 10/22/13

If there are other trees in the neighborhood this is usually not a problem. [NT] - Joe - 1:42am on 10/23/13

some of you seem to know about fruiting trees so tell me - KarenNoCA - 11:52pm on 10/22/13

maybe it needs to meet my kaffir lime... ; >) [NT] - Marg CDN2 - 12:16am on 10/23/13

She should not try to ripen the ones that drop, suggest that she try: - mistral - 8:52pm on 10/21/13

Maybe, if she wants to try and reach them -- they are TALL trees. I'll tell her. thxs [NT] - MariaDNoCA - 1:36am on 10/22/13

Give her a gift--extendable-handled fruit picker? :-) (nt) [NT] - mistral - 1:42am on 10/22/13

Ha, great minds...I was thinking that too, I'll have to try to find a source. [NT] - MariaDNoCA - 2:19am on 10/22/13

Local big box hardware store--in the spring! (nt) [NT] - mistral - 5:16pm on 10/22/13

25191. Fun list of essential pantry items one needs for a Middle Eastern kitchen [LINK] - Heather_in_SF - 8:52pm on 10/21/13 (1)

LOL. I'm stocked! - Richard in Cincy - 2:02pm on 10/22/13

25192. Starting to feel a tad better so I'm cooking dinner tonight! Got a Mangalitsa pork loin [LINK] - Heather_in_SF - 12:38am on 10/22/13 (5)

So glad you are feeling better, dinner sounds delish! [NT] - MariaDNoCA - 6:05am on 10/22/13
Continue to feel better... [NT] - deb-in-MI - 10:34am on 10/22/13
Heather glad you are on the mend! Dinner sounds delicious. [NT] - Barbara in VA - 12:30pm on 10/22/13
Where in the world did you find the Mangalitsa Pork...... - KarenNoCA - 11:39pm on 10/22/13

Everything came out great! Leftovers today went into the best sandwich I've had in forever - Heather_in_SF - 6:00am on 10/26/13

25193. epazote and garlic chive seeds available - cyalexa2 - 1:13am on 10/22/13 (1)

I'll email you. [NT] - Melissa Dallas - 1:15pm on 10/22/13

25194. Ok, all this chocolate talk made me go on the internet and you know what that does, right?? [LINK] - MariaDNoCA - 1:51am on 10/22/13 (1)

Cacao Barry is the French Division of Callebaut, which is Belgian. Same ownership, different - Meryl - 1:58am on 10/22/13

25195. Not really a weekend six, but made my traditional "number" cookies for my niece's birthday - MariaDNoCA - 2:41am on 10/22/13 (13)

Beautiful! You're a nice auntie! [NT] - Janet in NC - 2:31pm on 10/22/13
Nicely done! Happy 2nd to your niece! - barb_b - 2:57pm on 10/22/13
Super! SO FUN! Wow. [NT] - Michael in Phoenix - 5:57pm on 10/22/13
How lovely! What a rainbow of colors. Lucky Ava....Happpy Birthday! [NT] - MarilynFL - 6:34pm on 10/22/13
nice! love the dragonflies. I have that cutter too. [NT] - AngAk1 - 6:46pm on 10/22/13
Clap Clap - well done! [NT] - deb-in-MI - 6:47pm on 10/22/13
This is such treasure. I'm always so impressed by people's cookie-talentedness. [NT] - Marg CDN2 - 7:46pm on 10/22/13
Thanks all! Sugar cookies were a big deal growing up... - MariaDNoCA - 1:12am on 10/23/13

Very touching, Maria. I also treasure the notes written in the margins and back covers... - Michael in Phoenix - 3:03pm on 10/23/13
I teared up reading that. How sweet! Glad you kept the family tradition alive. [NT] - Traca - 1:46pm on 10/24/13
((((Maria)))) [NT] - LisainLA - 11:40pm on 11/03/13

Very impressive! Great job Maria. [NT] - FloriSandy - 2:11am on 10/23/13
So pretty! What a lovely tradition...would you share the recipe and frosting? [NT] - cheezz - 4:10pm on 10/25/13

25196. Okay, I promised myself I wouldn't push the pumpkin spice thing any further. But. You. Must. Look. [NT] [LINK] - Carianna in WA - 5:33am on 10/22/13 (8)

^^^^ Totally NFR - and will make you grimace. And sorta pg-13 rated, Fair warning. [NT] - Carianna in WA - 5:38am on 10/22/13
HA! [NT] - MariaDNoCA - 6:01am on 10/22/13
OHHHHHHH. I WANT TO SAY SOMETHING PITHY SOOOOOO BAAAADLY. - Michael in Phoenix - 2:55pm on 10/22/13

Their stupid "have a happy period commercials used to make me want to slap the &#% out of them. - Melissa Dallas - 4:44pm on 10/22/13
What, like Pumpkin spice . . . - mistral - 5:15pm on 10/22/13

Drat: LM is blocking this. [NT] - MarilynFL - 3:00pm on 10/22/13

Scented Always pads/liners Mar. [NT] - Melissa Dallas - 4:42pm on 10/22/13

Oh. Dear. Thanks, M! [NT] - MarilynFL - 6:32pm on 10/22/13

25197. Anyone want to split a 5.5K bar of Callebaut Gianduja? I will order the one Marilyn suggested - Barbara in VA - 12:49pm on 10/22/13 (16)

Barb, asked Qzina about shipping costs. They go up to a certain weight for the same price - MarilynFL - 1:43pm on 10/22/13
It's $112.13 (11lbs) and the website says they offer free shipping on orders over $100. [LINK] - MariaDNoCA - 4:22pm on 10/22/13

Really! I just paid $40 shipping on a $300 Qzina order. [NT] - MarilynFL - 5:11pm on 10/22/13

I would love to split but I would eat any and all of the portion of my split. . . - mistral - 5:12pm on 10/22/13
Thanks Maria! I ordered it, free shipping. Marilyn to get the free shipping - Barbara in VA - 6:05pm on 10/22/13

Barbara, I'd be interested in a portion. Will PM you my email address. Let me know if you get it. [NT] - Meryl - 6:51pm on 10/22/13

Great Meryl! Not sure how long it will take for shipping. Let me know how much you would like. [NT] - Barbara in VA - 8:58pm on 10/22/13

Barbara, did you get the PM? [NT] - Meryl - 9:02pm on 10/22/13

Got it! [NT] - Barbara in VA - 10:17pm on 10/22/13

Great! Send me an email and we'll work out the details. [NT] - Meryl - 10:23pm on 10/22/13

P.S. This is the milk chocolate one, right? Apparently, they also make a dark chocolate gianduja. [NT] - Meryl - 10:34pm on 10/22/13

Yes, the milk chocolate one that Maria linked to above. [NT] - Barbara in VA - 4:47pm on 10/23/13

When it comes can someone tell me if it's scored to be broken into smaller sizes? - MariaDNoCA - 6:00pm on 10/23/13

It will be scored into 10 pieces. I typically use a 5-prong chocolate pick to break it - MarilynFL - 7:21pm on 10/23/13

You WOULD have a 5-prong chocolate pick :) [NT] - cheezz - 4:12pm on 10/25/13

Here's another recipe for y'all to use all that gianduja in. Sounds really yummy. [LINK] - Melissa Dallas - 9:51pm on 10/23/13

25198. headed to Kona and Hilo tonight---10 days in the sun. yay! any favorite hangouts? [NT] - AngAk1 - 6:50pm on 10/22/13 (2)

Never been there, but I would suggest a 2-person hammock between two palm trees on the beach - FloriSandy - 1:13am on 10/23/13
Hope you get sun Angie- have a great trip. Wish you were coming to Kauai! [NT] - CathyZ from Kauai - 4:17pm on 10/23/13

25199. It's time to stock up for holiday baking/cooking/giftmaking what/where do you get ur supplies? - MariaDNoCA - 1:00am on 10/23/13 (4)

Holiday Baking Sources - sjs1952 - 2:44pm on 10/24/13
Glac� Fruit--never in a grocery store... [LINK] - Richard in Cincy - 2:47pm on 10/24/13

The Fresh Market glac� cherries are reasonable. I am looking for whole/large candied citron. [NT] - Lana in FL - 11:38pm on 10/24/13
which recipes call for candied angelica? (more) - daricem - 5:38pm on 10/25/13

25200. Just to let everyone know - On Oct. 21, Amazon raised the minimum order to $35.00 for Free Shipping [NT] [LINK] - Meryl - 6:16am on 10/23/13 (5)

More info: [NT] [LINK] - Meryl - 6:24am on 10/23/13
I heard this today too....and right in time for the holidays too. Boo :( [NT] - MariaDNoCA - 6:52am on 10/23/13
You might want to look at Amazon Prime - deb-in-MI - 11:08am on 10/23/13

I to have prime - and split the cost with a friend - you can have up to 4 people on prime - Tess - 1:46pm on 10/23/13

Boo hiss! But then, me getting out of Amazon for less than $35 has never been known to happen! [NT] - Richard in Cincy - 4:58pm on 10/24/13

25201. Updated Artisan Bread in 5 mins - the video says you can make it in a crockpot [NT] [LINK] - MariaDNoCA - 8:04pm on 10/23/13 (3)

thanks. I started this last year from the original in March. For anyone curious about the crockpot - pmassell_93 - 1:20am on 10/24/13
Danish dough whisk - cyalexa2 - 5:57pm on 10/24/13

I bought one just for this. Got it cheap on Amazon. Works nicely for sure. [NT] - pmassell_93 - 6:00pm on 10/24/13

25202. Michael, can your vegan scones be made and frozen ahead? - Anna_X - 8:54pm on 10/23/13 (1)

I've never frozen them, but wrapped tightly in plastic wrap and then with foil,... - Michael in Phoenix - 12:33pm on 10/24/13

25203. Streusel Topped Triple Berry Coffee Cake- posted in T&T. Just made this again for the upteenth [LINK] - Meryl - 12:22am on 10/24/13 (2)

Thanks, Meryl. I am thinking ahead to Thanksgiving morning and this may be just the ticket. [NT] - Joe - 1:17am on 10/24/13

Hi, Joe - you're welcome! [NT] - Meryl - 2:14am on 10/24/13

25204. Thanks, Maria for your breakfast cookies (Link inside) [LINK] - Anna_X - 3:26am on 10/24/13 (2)

Your welcome, but can't take credit - those are from Nan. How are they? [NT] - MariaDNoCA - 1:01am on 10/25/13
Yikes, I linked to the wrong recipe. Here is the one I tried. [LINK] - Anna_X - 3:00am on 10/25/13

25205. Vegetarian Confetti Chili - Anna_X - 3:40am on 10/24/13 (0)

25206. Can someone explain why "traditional stollen" takes 3 days to make? - MarilynFL - 12:13pm on 10/24/13 (21)

Edna Lewis has a version that she writes about that can be made months... - Michael in Phoenix - 12:32pm on 10/24/13
Their "3 day" aging is cheating... - Richard in Cincy - 1:35pm on 10/24/13

I just looked up Edna Lewis' recipe. Her book, In Pursuit of Flavor, is a gem. - Michael in Phoenix - 4:18pm on 10/24/13

Yes, how much melted butter does it take to dunk? [NT] - MariaDNoCA - 5:12pm on 10/24/13

sorry for the dunk term... - Richard in Cincy - 7:16pm on 10/24/13

"...full buttery baptism." One for the ages. [NT] - Michael in Phoenix - 8:43pm on 10/24/13

Richard, do you have a most excellent recipe for stollen that you use? If so, could you post? (nt) [NT] - mistral - 4:56pm on 10/24/13

Because you need to steal some of the ingredients... - SallyBR - 2:00pm on 10/24/13

:) pronunciation tip. - Richard in Cincy - 2:11pm on 10/24/13

Thhhhh-ank you. I have 2 large cakes of fresh yeast and I want to use them for something - MarilynFL - 2:44pm on 10/24/13

Yes, that and the sugar coat that melds with the butter. Very important step. [NT] - Richard in Cincy - 2:48pm on 10/24/13
Marilyn, where in the world (or actually central FL) did you find fresh yeast???? [NT] - Lana in FL - 11:30pm on 10/24/13

Ah, Lana, the world of "fresh yeast" is "home" as in Pittsburgh. I carried it back through airport - MarilynFL - 12:05pm on 10/25/13

We can still get fresh yeast in Cincinnati as well... - Richard in Cincy - 2:20pm on 10/25/13
So envious. It definitely makes a difference. [NT] - Lana in FL - 12:19am on 10/26/13

That's exactly how Brazilians say it... ;-) [NT] - SallyBR - 2:54pm on 10/24/13

;-D [NT] - Richard in Cincy - 3:54pm on 10/24/13

REC: Dresden Stollen [LINK] - Richard in Cincy - 3:02pm on 10/24/13

Danke sch�n, mein freunds. [NT] - MarilynFL - 4:02pm on 10/24/13
Rec: Dresden Stollen with photo click on link [LINK] - Olga_D_Ont - 4:37pm on 11/01/13

Hi Olga - so nice to see you! [NT] - MariaDNoCA - 2:15am on 11/12/13

25207. Liquid pectin question...I have used this only a couple of times and had the same outcome each time. - Barbara in VA - 1:00pm on 10/24/13 (2)

Seems to be overcooking causes this . . . - mistral - 4:54pm on 10/24/13

Thanks mistral, I think I will get some more peppers and try again... [NT] - Barbara in VA - 12:44pm on 10/25/13

25208. Warning (WHOOP-WHOOP): Cookbook Alert... [LINK] - Richard in Cincy - 1:52pm on 10/24/13 (13)

Thanks Richard, I ordered one for $1.49!! [NT] - Barbara in VA - 2:27pm on 10/24/13
Well, I had to pay $4.30 (w/S&H) but still...can't wait to get mine! Thx Richard! [NT] - MariaDNoCA - 3:18pm on 10/24/13
After our first visit with them in England, they sent me one of Delia's books for Christmas - Music City Missy - 11:22pm on 10/24/13
Speaking of Camembert cheese, I just bought some yesterday and - KarenNoCA - 11:28pm on 10/24/13

Scroll down to the second question and answer: [NT] [LINK] - Meryl - 11:55pm on 10/24/13

Delia - BonnieinHolland - 8:34am on 10/25/13

I guess I have more cookbooks to buy!... [LINK] [IMAGE] - Richard in Cincy - 2:14pm on 10/25/13

dreaming of Austria now..... - BonnieinHolland - 3:00pm on 10/25/13

Simple enough, Baden-Baden for Christmas and Vienna for New Year's Eve! (more) - Richard in Cincy - 4:00pm on 10/25/13

REC: Black Forest Martini - Richard in Cincy - 4:04pm on 10/25/13

Nice! [NT] - AngAk1 - 3:08am on 11/01/13

I just got it for $0.75 at local second had book store!!! [NT] - Music City Missy - 1:00am on 10/28/13

Deal! [NT] - Richard in Cincy - 1:53pm on 10/29/13

25209. NFR, 3-day Vienna trip TOO SHORT !!! [IMAGE] - Anna_X - 4:03pm on 10/24/13 (4)

Yay! Totally agree about the Austrian National Library--Totally over the top! [NT] - Richard in Cincy - 4:52pm on 10/24/13
I can't believe what you did in 3 days! Sounds like a wonderful, memorable vacation! [NT] - barb_b - 7:08pm on 10/24/13

[I like Anna....remember, I like Anna...but I'M SO JEALOUS....shut up! Be happy for Anna!] [NT] - MarilynFL - 1:08pm on 10/25/13

I just saw the pic...lovely Austrian dinner... - Richard in Cincy - 4:32pm on 10/25/13

25210. Dear MarilynFL... [LINK] [IMAGE] - pmassell_93 - 7:59pm on 10/24/13 (8)

Oh lovely!. Alright...try a small batch of Yotam's "Sweet Winter Slaw" dressing [LINK] - MarilynFL - 12:15pm on 10/25/13

Dusting on top of Key Lime melt-a-ways. [NT] - MarilynFL - 12:15pm on 10/25/13

Potpourri. [NT] - MarilynFL - 12:16pm on 10/25/13

Dusted on top of grilled tuna. [NT] - MarilynFL - 12:16pm on 10/25/13

My favorite: Marbalet's Key Lime Meltaways [LINK] - MarilynFL - 12:25pm on 10/25/13

this was my first thought. The smell is awesome. Like sunshine... ;) - pmassell_93 - 4:49pm on 10/25/13

What a lovely description. That's how I described my first perfect mango. Well, let's see: - MarilynFL - 5:45pm on 10/25/13

thank you I will try it then. - pmassell_93 - 6:41pm on 10/25/13

25211. I'm making a red wine, garlic, onion, butter, oregano, sauce to go with steaks and...... - KarenNoCA - 10:43pm on 10/24/13 (9)

Sounds like it's the only reason. I'm assuming you saute the garlic and onion before adding - Meryl - 10:50pm on 10/24/13

Yep, done the correct way...was just wondering about the reason to remove solids... - KarenNoCA - 11:24pm on 10/24/13

Sounds great. Can you link to the recipe? [NT] - Meryl - 11:53pm on 10/24/13

Here you go, and I did leave the solids in and it was very good. We both loved it [LINK] - KarenNoCA - 11:30pm on 10/25/13

Thanks! [NT] - Meryl - 1:55am on 10/26/13

I agree it is the only reason. If you like texture, leave in the solids. But they will probably have - Joe - 1:48am on 10/25/13

I do like the rustic side by leaving the solids in.....besides - KarenNoCA - 11:33pm on 10/25/13

Thanks all for the comments! [NT] - KarenNoCA - 11:34pm on 10/25/13

Making food fancy... - Richard in Cincy - 1:46pm on 10/25/13

25212. Does anyone use a whetstone to sharpen their knives? I'm considering ordering this one. [LINK] - Joe - 1:05am on 10/25/13 (25)

Joe, DH used to sharpen all my knives with a stone. - Lana in FL - 1:33am on 10/25/13

Thanks, Lana, and don't worry, my knives are not all that expensive. - Joe - 1:46am on 10/25/13

my take having done A LOT of sharpening. [LINK] - pmassell_93 - 1:59am on 10/25/13

quick search found this also [NT] [LINK] - pmassell_93 - 2:01am on 10/25/13

Thanks, Paul. I am dancing my own jig with all this information. [NT] - Joe - 1:21pm on 10/25/13

Joe, CI did a very nice article on honing/sharpening (two step method) that I can send you - MarilynFL - 12:01pm on 10/25/13

Absolutely! Scan/email or mail--I think you have both addresses. Thank you. [NT] - Joe - 1:18pm on 10/25/13

Okey doke. Anyone else want the article? It's at least 10 years old. [NT] - MarilynFL - 1:23pm on 10/25/13

I do I do! - Richard in Cincy - 2:23pm on 10/25/13

ya...i must have it somewhere. We've mailed before. [NT] - MarilynFL - 2:51pm on 10/25/13

Marilyn, I would like the article as well. Thank you! (nt) [NT] - mistral - 6:02pm on 10/25/13
Me three! [NT] - MariaDNoCA - 8:16pm on 10/25/13
Four thank you. [NT] - Marg CDN2 - 5:53pm on 10/27/13

I'd like to read it. [NT] - pmassell_93 - 4:41pm on 10/25/13

I'll scan and email. [NT] - MarilynFL - 4:47pm on 10/25/13

Thanks!! [NT] - Joe - 4:16am on 10/26/13

Check out this DYI video by knife making guru, Bob Kramer. [LINK] - Traca - 12:46am on 10/26/13

Thanks Traca, my 'puter is without sound at the moment but I will definitely check it out. - Joe - 4:16am on 10/26/13

Saw it--very informative! The kit is out of my price range ($300) but something to aspire to Thanks. [NT] - Joe - 5:01pm on 10/27/13

I won't be buying the kit either, but appreciate his instructions. He's a great teacher. [NT] - Traca - 6:38pm on 10/27/13

Any Louise Erdrich fans out there? I want someone to write this about me someday - Joe - 4:37am on 10/26/13

here you go: Joe is a stewed prunes for breakfast kind of man. [NT] - pmassell_93 - 5:34am on 10/26/13
Beautiful. So glad you posted this. Thanks! [NT] - Traca - 2:34pm on 10/26/13
It's an excellent book [NT] - deb-in-MI - 5:27pm on 10/26/13

Knife Sharpening article has been emailed out to everyone above. Anyone else? See post # 25223. [NT] - MarilynFL - 1:28pm on 10/28/13

25213. REC: Chocolate Cookie Dough Bars [LINK] - Dawn_MO - 11:54am on 10/25/13 (1)

Eggless and no-bake....these look downright sinful! [NT] - cheezz - 6:03pm on 10/26/13

25214. ISO: A "round" German nutroll recipe...not the flattened oval type. Richard, Michael, Angie, Mel? [LINK] - MarilynFL - 12:31pm on 10/25/13 (12)

The nut roll pastry is ubiquitous... [LINK] - Richard in Cincy - 1:36pm on 10/25/13
I'm not Richard, Michael, Angie or Mel but I do have an idea [LINK] - CathyZ from Kauai - 4:35pm on 10/25/13

Absolutely! Thanks. [NT] - MarilynFL - 4:47pm on 10/25/13
I would like your recipe also, please!(nt) [NT] - mistral - 6:00pm on 10/25/13

Very T&T REC Potica - CathyZ from Kauai - 4:08am on 10/26/13

This looks good, with the lard too! Thank you! (nt) [NT] - mistral - 1:35pm on 10/26/13

Thanks, Cathy! Now...a question about my lard. I made it myself and it - MarilynFL - 2:21pm on 10/28/13

Your homemade should work just fine - CathyZ from Kauai - 4:19pm on 10/28/13

REC: German Walnut Coffee Ring: Nuss-Kranz [NT] [LINK] - Olga_D_Ont - 2:25am on 11/05/13

Olga, is that really you?? [NT] - Marg CDN2 - 8:11pm on 11/05/13

Hello Marg CDN2 Yes it is me - Olga_D_Ont - 2:44pm on 11/06/13

Oh how I'd love a good authentic Ukrainian meal right about now, or in a few hours. Glad to see you [NT] - Marg CDN2 - 5:37pm on 11/06/13

25215. Gees, is anyone else having trouble with Firefox? Nothing! [NT] - DawnNYS - 8:47pm on 10/25/13 (3)

No, but I did the other day and it was malware. Had to run my cootie protection. - MariaDNoCA - 11:27pm on 10/25/13

Malware installed weatherbug on my computer and that cause(d) more problems - DawnNYS - 6:59pm on 10/30/13

Re: Malware installed weatherbug on my computer and that cause more problems - carol whidbey Is - 4:13pm on 10/31/13

25216. My weekend whatever - elaine - 4:46pm on 10/26/13 (21)

We do it the same as you - one dishwash load that night - the rest the next day:) [NT] - deb-in-MI - 5:29pm on 10/26/13
I make people shudder when I say this --- I don't clean till the next day. - MariaDNoCA - 6:05pm on 10/26/13

We have all the "kids" clean the dishes: They load everything they can in the dishwasher. . . . - mistral - 7:47pm on 10/26/13
Maria, you would be welcome in my home anytime, and I to your's since we do the same thing. visit - AngAk1 - 8:36pm on 11/04/13

I do exactly as you do--put the food away and unwind while the guests are still there. - Joe - 11:17pm on 10/26/13
This has made me feel much better - I had a guest who I could not keep out of the kitchen. ... - elaine - 3:09am on 10/27/13

I understand the "leave it all for later"...but having been a guest, I know the "later" - cheezz - 3:28am on 10/27/13

I put the food away, put all the pots and pans in the sink with hot soapy water. Plates are stack - KarenNoCA - 11:28pm on 10/27/13

I like your system, everyone should be happy with that :o) [NT] - DawnNYS - 12:25pm on 11/05/13

I consider helping clean up a sign of gratitude and used to be offended - Traca - 5:51pm on 10/27/13
A sad tale about my mother in that regard. She always thought she was being helpful but her hosts - Marg CDN2 - 1:02am on 10/28/13

That is really sad. I have, at times, turned out the lights in the kitchen and told a guest, - Joe - 11:30pm on 10/29/13

I much prefer to do my own clean up when they leave or the next morning. Put the food away, and run - Janet in NC - 1:03pm on 10/27/13
I do exactly as you do. And make sure that any pans that need to be soaked are doing so overnight. - Marg CDN2 - 5:51pm on 10/27/13
Wouldn't it be nice to be able to end dinner like Lady Crawley by saying, "Shall we go through?" [NT] - Joe - 11:20pm on 10/27/13
Getting our kitchen back... - SallyBR - 1:33am on 10/28/13

I saw your new range on your blog. Just beautiful. I'm wishing you many good meals using it. [LINK] - Curious1 - 2:03am on 10/28/13

I like the cabinets. Is that ash wood? [NT] - pmassell_93 - 4:19pm on 10/28/13

Thank you! (more inside) - SallyBR - 8:51pm on 10/29/13

OMG, what a gorgeous stove! [NT] - Dawn_MO - 10:47pm on 11/01/13

Depends on the guests - colleenmomof2 - 11:40am on 10/29/13

25217. ISO Melissa Dallas - cyalexa2 - 8:15pm on 10/26/13 (1)

Emailed you. [NT] - Melissa Dallas - 9:30pm on 10/26/13

25218. ISO Orchid - cyalexa2 - 8:17pm on 10/26/13 (1)

Oh, yes Cindy. I would love them and will mail you now. Thanks! [NT] - orchid - 4:29pm on 10/27/13

25219. What to make with mini chocolate chips? - MariaDNoCA - 11:45pm on 10/26/13 (15)

This Grand Marnier cake is fabulous [NT] [LINK] - Melissa Dallas - 12:06am on 10/27/13
Chocolate muffins, cupcakes, or brownies or anything that calls for regular size chips. [NT] - Meryl - 12:43am on 10/27/13

[NT] - Meryl - 12:45am on 10/27/13
Other ideas: Add them to popcorn. Make a snack mix of chocolate chips, nuts, raisins or dried - Meryl - 12:58am on 10/27/13

Chocolate chip cream scones!!! With orange curd :) They are in T&T >> [NT] [LINK] - cheezz - 3:30am on 10/27/13

Tangy Orange Curd (thanks to Gay!) [LINK] - cheezz - 3:33am on 10/27/13

Great Cookies! Peanut butter cookies with mini chocolate chips are really wonderful. [NT] - Heather_in_SF - 7:17am on 10/27/13
My mom used to make a christmas cookie w/ them. I do not know the name of them, but perhaps someone - barb_b - 12:31pm on 10/27/13

Sounds like Forgotten cookies... - desertculinary - 7:31pm on 10/27/13

Thanks Joe! My mom's looked more like the kisses! I will add this to my list to make with my sis. [NT] - barb_b - 7:46pm on 10/27/13

cannoli cheesecake, recipe inside - cyalexa2 - 4:39pm on 10/27/13
Oatmeal Chocolate Chip Crisps - rhoward2va - 6:12pm on 10/27/13

Oh, this is GF! My sister just found out she's got problems there...I'll test these for her. [NT] - MarilynFL - 5:32pm on 10/29/13

Yes, I make them for my DIL. She needs GF also. I have quite a few recipes that work. [NT] - rhoward2va - 10:09pm on 10/29/13

They're good in biscotti, like this Rec: Double Chocolate Walnut Biscotti [LINK] - Pat-NoCal - 2:35pm on 10/28/13

25220. FYI, Vitamix Container Blade Recall: 7500, Professional Series 750 and 300 [NT] [LINK] - MariaDNoCA - 11:59pm on 10/26/13 (2)

Thanks Maria...mine has been recalled. [NT] - Michael in Sarasota - 9:53pm on 10/27/13

Mine was too. Just got it back. VM extended the warranty 1 year (making it 8 years) and sent a gift. [NT] - Pat-NoCal - 2:09pm on 10/28/13

25221. I really don't bake, but this caught my eye. Black Velvet Cake (just in time for Halloween) [LINK] - Carianna in WA - 11:33pm on 10/27/13 (4)

Cute! Though I'd rather do that with a devil's food cake - MariaDNoCA - 11:47pm on 10/27/13

I'm with you - it's not chocolatey enough - I mean, 2 measly Tbsp cocoa powder? Why - Meryl - 12:09am on 10/28/13
I've never had red velvet cake. Is that weird? Anyway, I just liked the way it looked. :) - Carianna in WA - 1:43pm on 10/28/13

Youre not missing anything...cake with a ton of red food color is all [NT] - cheezz - 4:55pm on 10/28/13

25222. Pecan Brownie Biscotti [NT] [LINK] - Meryl - 3:23am on 10/28/13 (6)

Unfair post!! [NT] - elaine - 7:53am on 10/28/13

Oh man...to paraphrase Tom & Lorenzo: "Sweet Joseph on a Breadstick!" I'm gonna try them with C4C, - MarilynFL - 1:47pm on 10/28/13

Marilyn, let us know how the gluten free version goes! [NT] - cheezz - 4:57pm on 10/28/13

The Today show did a segment on the pending cocoa shortage and the rising costs - Carianna in WA - 2:46pm on 10/28/13

I heard of it because my local coffee kiosk had to bring their prices up because of the increase in - KarenNoCA - 5:13pm on 10/28/13
I posted a link to a CNN article about it several days ago. Check it out and weep! [NT] [LINK] - Meryl - 8:16pm on 10/28/13

25223. Okey doke. PDF file of CI's Knife Sharpening 101 has been emailed to the following: - MarilynFL - 1:03pm on 10/28/13 (9)

Do we have anyway to load a PDF file here? [NT] - MarilynFL - 1:30pm on 10/28/13

No, but I uploaded it into the Files section of the Yahoo! group [LINK] - MariaDNoCA - 5:44pm on 10/28/13

Thanks! I did make a .jpg, but somehow combined both pages into a huge 17M image - MarilynFL - 12:39pm on 10/30/13

Tess, I just emailed you a copy. Everyone, let me know if you don't get it. [NT] - MarilynFL - 2:36pm on 10/28/13
Got it! Thank you so much. [NT] - Joe - 3:14pm on 10/28/13
Thank you. [NT] - pmassell_93 - 4:31pm on 10/28/13
merci bien [NT] - Marg CDN2 - 5:19pm on 10/28/13
Got it - THANKS! [NT] - Tess - 6:15pm on 10/28/13
Thanks Marilyn! [NT] - Richard in Cincy - 1:48pm on 10/29/13

25224. NFR-Audio Book Recommendation: The Book Thief, by Marcus Zusak [LINK] - MarilynFL - 3:27pm on 10/28/13 (3)

The Book Thief [movie trailer] [NT] [LINK] - MarilynFL - 3:29pm on 10/28/13
Such a wonderful book. Thanks for the links Marilyn [NT] - deb-in-MI - 4:38pm on 10/28/13
Read it, but requested the audio from the Library. Didn't know it was going to be a movie - thxs! [NT] - MariaDNoCA - 7:22pm on 10/28/13

25225. A year ago we had a thread about treasured family recipes - especially handwritten [LINK] - Carianna in WA - 4:08pm on 10/28/13 (6)

Very cool idea and cheap! [NT] - cheezz - 4:59pm on 10/28/13
Wonderful -- but did you read that sample recipe? What a HOOT! - MariaDNoCA - 5:49pm on 10/28/13

LOL! No, I hadn't... that grandma rocks! [NT] - Carianna in WA - 6:04pm on 10/28/13
LOL!! [NT] - deb-in-MI - 7:53pm on 10/28/13

I'm thinking you could do this yourself....wouldn't be too hard.... - Tess - 6:14pm on 10/28/13
In a weird coincidence I just stumbled on Yesterdish today. Kind of cool. [NT] [LINK] - Carianna in WA - 7:23pm on 10/28/13

25226. Does anyone know how to tell the internal temperature of a Welbilt bread machine Dough stage? - MarilynFL - 4:45pm on 10/28/13 (7)

what about emailing the manufacturer? [NT] - CynUpstateNY - 10:03pm on 10/28/13

Like minds, Cyn! I just brought in the manual with the phone number. [NT] - MarilynFL - 11:51am on 10/29/13

Drat. Welbilt 1-800 number now is a credit card dragnet. No response from regular phone number. [NT] - MarilynFL - 2:33pm on 10/29/13

Can I put my digital instant read in there and shut the lid to get a reading? Or will - MarilynFL - 12:59pm on 10/30/13

couldn't you stick an instant read thermometer in there for a quick take? - AngAk1 - 9:05pm on 11/04/13

At a glance keep thinking this says: What is the air-speed velocity of an unladen swallow? [NT] - MariaDNoCA - 1:42am on 10/31/13

HA! Marilyn is finally having an effect on you, huh?!!! [NT] - cheezz - 4:14pm on 10/31/13

25227. bread machines and electric skillets - janew22 - 7:43pm on 10/28/13 (12)

I love my electric skillet, but it's so old I'm afraid I'm of no help - MariaDNoCA - 11:10pm on 10/28/13

Mine is old too. I have two, one from a neighbor across the street . . . - mistral - 11:54pm on 10/28/13
I have a 70's era Sunbeam electric skillet, love it.... - KarenNoCA - 11:48pm on 10/29/13

Don't make them like that anymore! My 1956 stove just died...new ones are awful :( [NT] - cheezz - 12:34am on 10/30/13

Oh SAD! You're in LA though right, so you should be able to find another - MariaDNoCA - 3:35am on 10/31/13

My mom put my grandmother's 1942 6 gas-burner, two oven + warming oven out on the street - MarilynFL - 1:21pm on 10/31/13

Oh good gawd....no. I hate to think what it's worth, not to mention the love in it. :( [NT] - MariaDNoCA - 5:54am on 11/06/13

It's a 40" Frgidaire and they are the only ones to still make a 40" (in my price range) - cheezz - 4:25pm on 10/31/13

:-( [NT] - MariaDNoCA - 5:55am on 11/06/13

mine is 1975, olive green, and has a crock insert. totally Boss! I use it often to bring to work - AngAk1 - 9:10pm on 11/04/13
Mine is circa 1954. I can still remember my dad giving it to my mom for Christmas. Such a romantic - Marg CDN2 - 9:33pm on 11/04/13

Hands down - get him an old one from a thrift store. New electric skillets are the pits. - Music City Missy - 6:05pm on 11/03/13

25228. Stenciled cake batter Halloween Cake roll -- cute idea! [NT] [LINK] - MariaDNoCA - 8:10pm on 10/28/13 (0)

25229. Fun: How to Host a Downton Abbey Dinner Party [NT] [LINK] - MariaDNoCA - 1:58am on 10/29/13 (3)

Oh geez, I would have never survived! Fun! [NT] - orchid - 2:27am on 10/29/13
I'll get my staff right on it...going through now :) [NT] - cheezz - 12:41am on 10/30/13
Jan 5! [NT] - AngAk1 - 9:11pm on 11/04/13

25230. Online Cookbook: Housekeeping in Old Virginia, copywrite 1877 [LINK] - MariaDNoCA - 2:29pm on 10/29/13 (5)

Wow, that's some title! More like a first paragraph :) [NT] - cheezz - 12:42am on 10/30/13

Wait till you find the recipe for cow head pudding - these ladies are domestic MacGyvers [NT] - MariaDNoCA - 3:02am on 10/30/13

Bwwuup!! [NT] - FloriSandy - 3:20am on 10/30/13
Now there's a Halloween dish! (nt) [NT] - mistral - 3:53am on 10/30/13

Oh, there is a whole section of recipes on heads of all types and - MariaDNoCA - 6:40am on 10/30/13

25231. F&W Halloween themed: Red-Velvet Cake Balls with White Chocolate [LINK] [IMAGE] - pmassell_93 - 7:30pm on 10/29/13 (3)

Eye Yi Yi!! Although very cleverly executed, I think I would need at least - FloriSandy - 2:45am on 10/30/13
Funny, I didn't know Red Velvet cake even HAD balls. Where are they located on the cake? [NT] - Steve2 in LA - 4:29am on 10/30/13
I made these once for a Halloween bake sale, and had to almost give them - DawnNYS - 7:20pm on 10/30/13

25232. NFRC. Senior Discounts. A friend emailed me this list last year and while sorting out some [LINK] - FloriSandy - 2:24am on 10/30/13 (4)

Florisandy! Did I tell you we have a great, big, white duck. . . NFC - mistral - 3:52am on 10/30/13

Hmmmmm, I'm in my duckie prime and always yearn for a - FloriSandy - 4:21am on 10/30/13

We checked out Publix "Wednesday Senior 15% Discount." They don't do it in FL, just in GA. [NT] - MarilynFL - 11:34am on 10/30/13
NW shoppers: Fred Meyers is first Tuesday of the month. tomorrow! [NT] - AngAk1 - 9:19pm on 11/04/13

25233. Sweet Paul Magazine. If you haven't seen it yet here is a link, the complete [LINK] - Barbara in VA - 1:08pm on 10/30/13 (1)

That's just lovely. And it's making me hungry! [NT] - MarilynFL - 2:19pm on 10/30/13

25234. home.woot today has 5.5 quart enamel cast iron cuisinart $49 [LINK] - pmassell_93 - 3:39pm on 10/30/13 (7)

I've been having the best luck with caramel in my enameled cast iron pot. [NT] - MarilynFL - 4:03pm on 10/30/13
How did you know I've been trolling CL for le creuset! - what say everyone- should I get it? - MariaDNoCA - 5:40pm on 10/30/13

Humm, doesnt look like they accept returns though. [NT] - MariaDNoCA - 6:01pm on 10/30/13
The red is sold out [NT] - MariaDNoCA - 9:25pm on 10/30/13

Dang! Missed it! Please post if they have it again! [NT] - CynUpstateNY - 3:45pm on 10/31/13
New ad for Tuesday Morning beginning Sunday has a lot of Cuisinart cast iron and ceramic baking item [NT] - Curious1 - 2:15am on 11/02/13
One main thing I look for is MADE IN FRANCE - Costco's Kirkland brand is hard to beat - Music City Missy - 5:58pm on 11/03/13

25235. Another link with bread cooked in a crock pot (using a regular bread pan). Scroll [LINK] - MarilynFL - 4:43pm on 10/30/13 (0)

25236. Has anyone tried flour based frosting? REC: Vanilla Buttercream Frosting [LINK] - MariaDNoCA - 4:54pm on 10/30/13 (9)

Ya...this is what I grew up with. Mom used Crisco in place of butter so it could sit out [LINK] - MarilynFL - 5:08pm on 10/30/13

Wow, that really pipes beautifully! Glad to hear it tastes yummy too. Thxs. Great pixs!!! - MariaDNoCA - 5:29pm on 10/30/13

Big. I think 1M star. [NT] - MarilynFL - 5:33pm on 10/30/13

Great - thanks. Pretty sure I have that, but never tried it. [NT] - MariaDNoCA - 7:12pm on 10/30/13

Don't forget to warn G-F folks. Some skip the cupcake, but will eat the icing. [NT] - MarilynFL - 7:47pm on 10/30/13

Yes, good catch...I do have some GF folks in the family now. Thxs [NT] - MariaDNoCA - 9:18pm on 10/30/13

Yes, this is like the original Red Velvet cake frosting & I like it very much. [NT] - Melissa Dallas - 5:56pm on 10/30/13
Flour Base Icing - sjs1952 - 2:23pm on 10/31/13
I've also had this one in my files, but haven't tried it...has anyone make this? >> [LINK] - cheezz - 3:54am on 11/01/13

25237. Made this today - Chef Spencer Budros Cranberry-Orange Zest Pound Cake w/ Fruit Compote featured in [LINK] - GayR - 5:18pm on 10/30/13 (1)

nice! will dust off the mixer this week to try it. I still have sand in my shoes, not quite ready - AngAk1 - 9:33pm on 11/04/13

25238. So re above Le Creuset or other oven, what size/shape do you like best? - MariaDNoCA - 7:00pm on 10/30/13 (8)

I have a round Le Creuset and love it. I mostly cook soups and stews but I think if I had to do it - Janet in NC - 7:46pm on 10/30/13
The 6 3/4 round pot is the one I mostly use. [NT] - charlie - 7:51pm on 10/30/13

Does the round fit a chicken or roast ok? [NT] - MariaDNoCA - 8:46pm on 10/30/13

I like the round. I have a red Creuset, 3 1/2 quarts, & it's the perfect size for No-Knead Bread. I - Meryl - 9:35pm on 10/30/13
LeCreuset - sjs1952 - 2:07pm on 10/31/13
I have two both round and love them both - Music City Missy - 5:53pm on 11/03/13

Oh, I love that you confess to leaving "the stove set"! me too. [NT] - AngAk1 - 9:35pm on 11/04/13

I have a round pumpkin Staub that I love, and makes for nice presentation. thanks to Sandi in Ha--- - AngAk1 - 9:36pm on 11/04/13

25239. Something to use my immersion blender for! Love this tip to buzz in the can -see @ 2:50 [NT] [LINK] - MariaDNoCA - 8:45pm on 10/30/13 (6)

I do this all the time but it never occurred to me to empty out the juice first. I make a terrible - Joe - 1:07am on 10/31/13

Same here! [NT] - Dawn_MO - 10:50pm on 10/31/13

Those are lovely pans. I wish my wrists were stonger. [NT] - Marg CDN2 - 1:17am on 10/31/13

You probably are familiar with this but... - sjs1952 - 2:17pm on 10/31/13

Ah, look at that. And it's pretty as well. It's really about time for a lighter version. Thanks. [NT] - Marg CDN2 - 7:45pm on 10/31/13

Note, it's stoneware vs. cast iron. Pretty though! [NT] - MariaDNoCA - 4:35am on 11/01/13

25240. two new finds at the Farmer's Mkt-manzano peppers and mouse melon cucumbers(more) - daricem - 1:29am on 10/31/13 (0)

25241. It is supposed to rain all day/evening here - poor kids! - deb-in-MI - 3:26pm on 10/31/13 (5)

I just sent dh a text. It is raining here also! It wasn't "really" forcasted. I hope it stops. - barb_b - 5:26pm on 10/31/13
Here too. Poor kids, lucky us ;o) [NT] - DawnNYS - 7:27pm on 10/31/13

Happy Halloween to all! [NT] - DawnNYS - 7:27pm on 10/31/13

We had 180 kids! Rain stopped by 6:30 or so! [NT] - deb-in-MI - 10:56am on 11/01/13
Halloween Trick-or-Treating was postponed one full day in this town due to the predicted storms! 1st - wigs - 1:51pm on 11/18/13

25242. I was gifted with 3 dozen corn tortillas...recipes?! [NT] - cheezz - 4:31pm on 10/31/13 (8)

Closet Cooking's Ranch Casserole! - Pam - 6:10pm on 10/31/13
Rec: Mexican Chicken Soup - rhoward2va - 7:29pm on 10/31/13
Rec: Santa Fe Breakfast Bake - rhoward2va - 7:30pm on 10/31/13
Rec: Chicken Enchiladas - rhoward2va - 7:32pm on 10/31/13
I love this soup - I've made it many times -Vegetarian Tortilla Soup [LINK] - Meryl - 7:51pm on 10/31/13
Thanks all! These look great...and I've always wanted to try that King Ranch Casserole. [NT] - cheezz - 4:24am on 11/01/13
This is really good, but it is huge. REC: TORTILLA STRATA - Dawn_MO - 12:01pm on 11/01/13

That's ok! It sounds great :) [NT] - cheezz - 3:23am on 11/02/13

25243. ISO of Good Crab Cake recipe [NT] - carol whidbey Is - 4:37pm on 10/31/13 (7)

Never too much filler. Less is more for crabcakes. - Charley - 5:28pm on 10/31/13
I like Gretchen's or Ina's. Both good! [NT] [LINK] - CynUpstateNY - 5:45pm on 10/31/13
I'm from Baltimore where we take our crab cakes seriously. Use good fresh lump or back fin - rhoward2va - 7:25pm on 10/31/13
We really like Tyler Florence's Recipe! [NT] [LINK] - deb-in-MI - 9:21pm on 10/31/13
We enjoy this one: Mrs. Dorothy Small's Crab Cakes - MarilynFL - 1:12am on 11/01/13
Louisiana Deviled Crab Cakes. I really loved this recipe and it's chock-full of crab and tastiness [LINK] - FloriSandy - 1:23am on 11/01/13
The Nov/Dec of Cook's Illustrated has a "Perfect Crab Cake" recipe [NT] - cheezz - 4:12am on 11/01/13

25244. Happy Halloween! What's Halloweenie happening in your neck of the woods? - MariaDNoCA - 9:23pm on 10/31/13 (23)

Getting ready for a party... - SallyBR - 12:09am on 11/01/13

I was Mario Batali. - cyalexa2 - 3:00am on 11/01/13

Ha. I'm picturing the orange clogs. [NT] - MarilynFL - 1:03pm on 11/01/13
Pretty cool idea! Got any photos? [LINK] - SallyBR - 5:00pm on 11/01/13

Oh how fun! P.S... Your kitchen looks beautiful! I recall you mentioning the renovation - barb_b - 6:52pm on 11/01/13

Love the photos!! Fun Fun Fun! [NT] - deb-in-MI - 8:01pm on 11/01/13

cindy as mario [NT] [IMAGE] - cyalexa2 - 6:28pm on 11/03/13

Darn, this doesn't work for me and I would love to see. [NT] - orchid - 8:33pm on 11/03/13

Ha! Great pic :) [NT] - cheezz - 12:09am on 11/04/13
I tried to put it in the body of the message but couldn't. - cyalexa2 - 1:17am on 11/04/13

Thanks for sending it to me and I agree with Steve...to thin but - orchid - 2:18pm on 11/04/13
it's there in your first message [NT] - AngAk1 - 9:40pm on 11/04/13

Too thin. [NT] - Steve2 in LA - 10:04pm on 11/03/13

THANK YOU!!! [NT] - cyalexa2 - 1:01am on 11/04/13
Agree! You would need to tie a pillow to your stomach underneath the shirt next time.... (more) - SallyBR - 2:39am on 11/04/13

Fabulouso! [NT] - MarilynFL - 1:20pm on 11/04/13

Cindy, I just embedded your picture in the post above, #25244.1.1 [NT] - cheezz - 5:12am on 11/04/13

thanks; does this require special powers or should I have been able to do it?T [NT] - cyalexa2 - 3:54pm on 11/04/13

I just saved your pic to my ipad then sent it to Photobucket. Used their HTML code - cheezz - 1:39am on 11/05/13

Here's the step-by-step in case you haven't used Photobucket >>> [NT] [LINK] - cheezz - 1:43am on 11/05/13

thanks [NT] - cyalexa2 - 3:43am on 11/05/13

Sally, you're an adorable Trekkie, but I have to say I love your silvery white hair best. [NT] - MarilynFL - 1:21pm on 11/04/13

Bought 4 bags of fn-size candy bars, have 2 1/2 left. Warm, but rainy - DawnNYS - 9:43pm on 11/02/13

25245. I want a square cake. My recipe is for a 9" round pan, should I use an 8" - Barbara in VA - 1:25pm on 11/01/13 (6)

Found it, thank you Linda Stradley! [NT] [LINK] - Barbara in VA - 1:26pm on 11/01/13

Barb, double the recipe & you can use a cookie sheet... - MarilynFL - 2:11pm on 11/01/13

Use an 8" square. I'm always happy to find a use for the geometry I had to learn. - Joe - 1:00am on 11/02/13

I like how you can use calculus to determine how long a turkey will - DawnNYS - 9:33pm on 11/02/13

Wow, I never got past algebra. [NT] - Joe - 6:11am on 11/07/13

Thanks Joe, No way I would have ever figured that out! [NT] - Barbara in VA - 5:40pm on 11/03/13

25246. OK, here's my funny story re: cooking today. I have ham hocks! Super cheap at the store - barb_b - 9:13pm on 11/01/13 (11)

I use ham hocks all the time and I haven't ever had that problem - orchid - 11:26pm on 11/01/13

I think what your method accomplishes is the transfer of salt from the hocks... - Michael in Phoenix - 11:45pm on 11/01/13

I don't always soak them either in fact I didn't just a couple of - orchid - 11:59pm on 11/01/13

Interesting about the brown sugar. My mom added a teaspoon or so to a pot. Not sure why. [NT] - Curious1 - 2:29am on 11/02/13

I think of it like how salt is to everything and sugar is to tomato - orchid - 4:33pm on 11/02/13

Oh, Lord. This is like my father-in-law. And aunt-in-law. They eat it on bread, too. ;) - ErininNY - 12:04am on 11/02/13
If you pull the hocks apart you can find some scraps of meat to chop and add to the soup. - Joe - 1:04am on 11/02/13
And some hocks are meatier than others. Check THESE out: [NT] [LINK] - Steve2 in LA - 3:19am on 11/02/13

I had that heart-stopping moment...do I click the link or not...turns out it was ok :) [NT] - cheezz - 3:22am on 11/02/13

Ditto here. Thanks for braving it. [NT] - MarilynFL - 8:02pm on 11/03/13

I was just thinking: There are ham *hocks* and ham *shanks* and. . . - mistral - 9:02pm on 11/02/13