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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 (0)

20869. Shucked raw oysters. Anyone got some new special recipes, T&T, to use this - Marg CDN2 - 10:36pm on 11/10/11 (15)

Not T&T, but one I've drooled over and want to make. Rec: Poached Oysters in Fennel-Saffron Soup [LINK] - FloriSandy - 12:56am on 11/11/11

Well don't you know about Pernod in gin martinis??!! A good excuse to buy a bottle. Thanks for this [NT] - Marg CDN2 - 1:19am on 11/11/11

You�re welcome Marg. I am [IMAGE] - FloriSandy - 2:33am on 11/11/11

Yes! T&T REC: Oyster Pan Roast, The Heritage of Southern Cooking, Camille Glenn: - Marianne - 4:13am on 11/11/11

I don't generally like oysters, but this has me drooling, in a good way. [NT] - AngAk1 - 8:21pm on 11/14/11

Another Yes! T&T REC: Old-Style Oyster Stew, Tom Fitzmorris's New Orleans Food: - Marianne - 4:25am on 11/11/11
Oysters Bienville...only the recipe I know uses heavy cream too. Let me keep looking. [NT] [LINK] - MarilynFL - 4:54pm on 11/11/11

Getting closer, but my favorite is from "The New Orleans Cookbook" [NT] [LINK] - MarilynFL - 5:06pm on 11/11/11

Ha! Found it at Amazon "Search me!" function. Sent to you in email [LINK] - MarilynFL - 5:20pm on 11/11/11

Thank you all. I'll just keep buying tubs and making these til the sale is over. Could be fun. [NT] - Marg CDN2 - 8:26pm on 11/11/11

What a bomb! I started with Oysters Bienville. Couldn't even eat it. I got one oyster down - Marg CDN2 - 7:21pm on 11/12/11

Too bad. Sometimes shucked oysters have a chemical taste--perhaps a preservative. - Joe - 12:10am on 11/13/11

Yes, I was leary about that but this is the way they taste freshly-shucked, too. I thot that workin - Marg CDN2 - 2:36am on 11/13/11

So sorry to have lead you astray, Marg. I actually prefer the Oysters Bienville sauce w/o oysters. - MarilynFL - 12:26am on 11/14/11

I wasn't led astray. I was hopeful. It was the oysters, not the recipe. [NT] - Marg CDN2 - 12:56am on 11/14/11

20870. Rec: Korean Spicy Braised Chicken (And another use for Steve2's chili paste) - Melissa Dallas - 1:29am on 11/11/11 (6)

Yum. I'm definitely giving this a try. Thanks! [NT] - Steve2 in LA - 3:26am on 11/11/11

I had to take the chicken out and reduce the liquid - Melissa Dallas - 3:33am on 11/11/11

Mine has a pretty respectable bite. I got it through Amazon, check it out. [LINK] - Steve2 in LA - 3:50am on 11/11/11

You weren't kidding when you said you had a lot of it, huh:) [NT] - Melissa Dallas - 11:29pm on 11/11/11

Nope. We're using the stuff to take the tarnish off the holiday silver at this point. [NT] - Steve2 in LA - 1:08am on 11/12/11

Giggle:) [NT] - deb-in-MI - 2:38pm on 11/12/11

20871. ISO Richard (or anyone who's made Richard's cranberry-sauce recipe)--can those berries be frozen >> - ErininNY - 2:38am on 11/11/11 (5)

I buy a ton of fresh cranberries in season to be used the rest of the year. I love cranberries and - CynUpstateNY - 9:01am on 11/11/11
Erin, I've never made them from frozen, but I don't see any reason - Richard in Cincy - 3:24pm on 11/11/11
I freeze bags of cranberries for later in the year when I crave Brother Rick's... [LINK] - Michael in Phoenix - 3:35pm on 11/11/11
Ok, thanks, everyone! Off to buy fresh berries and freeze 'em. [NT] - ErininNY - 7:44pm on 11/11/11
ISO Richard again... How far in advance can I make this? (Thanks!) [NT] - ErininNY - 10:30pm on 11/17/11

20872. Quinoa pops like popcorn. Who knew? Evidently this lady did. [NT] [LINK] - Michael in Phoenix - 3:42am on 11/11/11 (3)

I love this! It could be used instead of nuts for those who are allergic! I've got to try this [NT] - cheezz - 4:00am on 11/11/11
I did! A lot of these "new" grains will pop when toasted. - Richard in Cincy - 3:22pm on 11/11/11
That is so cool. I will have to try this. [NT] - EvaN - 10:23pm on 11/12/11

20873. My NPR station is finally broadcasting The Splendid Table! - Amanda_Pennsylvania - 4:45am on 11/11/11 (3)

And that reminds me, Rec: Double Pear Pudding Cake with Warm Caramel-Cognac Sauce [LINK] - Curious1 - 1:57pm on 11/11/11
Love that show! [NT] - rhoward2va - 2:00pm on 11/11/11
It's also available by podcast. Archives go back several years (2008?). [NT] - Traca - 3:58pm on 11/11/11

20874. SFRC: Anyone here following the "Paleo" diet? [NT] - Sandra in New York - 4:48am on 11/11/11 (15)

Sandra, a coworker did. She lost 30 lbs when combined with 3 weekly - MarilynFL - 12:20pm on 11/11/11

That is so sad. And she paid $3,000 for that? When will people realize that Julia Child... - Michael in Phoenix - 2:51pm on 11/11/11
Yikes. That does not sound healthy. [NT] - Amanda_Pennsylvania - 3:10pm on 11/11/11
That is a terrible way to loose weight. Everyone knows that diets don't work - KarenNoCA - 12:34am on 11/12/11

"Everyone knows"? I'll have to tell my dad, who's lost 30 lb. (and counting) on South Beach. - ErininNY - 1:24am on 11/12/11

The point is that unless one makes permanent changes to their eating and exercise habits... - Michael in Phoenix - 3:52pm on 11/12/11

I know of people doing it, mostly it seems like a lifestyle change (like going vegan) vs. diet - MariaDNoCA - 4:08am on 11/12/11

OK, forget it - - Sandra in New York - 6:20pm on 11/12/11

Sandra you might enjoy reading this fun blog post by someone who is doing it - lots of link ref info [LINK] - MariaDNoCA - 7:23pm on 11/12/11

Thanks Maria. [NT] - Sandra in New York - 5:46am on 11/13/11

Sorry Sandra. Didn't mean to take this thread off topic. [NT] - Michael in Phoenix - 1:46am on 11/13/11

On the contrary, Michael, you kept it perfectly ON topic... - Sandra in New York - 5:45am on 11/13/11

Ok, guilty, as charged, I had never encountered the paleo diet, and was ... - Michael in Phoenix - 7:02am on 11/13/11
Sandra, my intention was not to dismiss your post. I honestly had not heard of it before. Your - barb_b - 1:38pm on 11/13/11

Thanks barb_b - Sandra in New York - 4:43am on 11/15/11

20875. Holiday Gift Tags from Domino Sugar [NT] [LINK] - GayR - 12:54pm on 11/11/11 (4)

CHEAP Cookie/Holiday Treat Packaging Source - Richard in Cincy - 3:18pm on 11/11/11

Yikes -- running to Big Lots now. Thanks! Also fun stuff at the link > [LINK] - MariaDNoCA - 11:25pm on 11/11/11
Oooo, I think I will be near one tomorrow. Thanks Richard. [NT] - Barbara in VA - 3:08pm on 11/12/11

thanks! [NT] - AngAk1 - 8:38pm on 11/14/11

20876. Ok, Menu for Sunday dinner is set. - Amanda_Pennsylvania - 3:38pm on 11/11/11 (12)

Lovely menu! I am sure your dad and his friend will be appreciative of the thought and effort you - barb_b - 3:41pm on 11/11/11
I'd be happy to eat it. Could you roast with skin on and then remove? - Curious1 - 3:42pm on 11/11/11

Yes, I thought of that, too. But I'd like to remove the skin altogether... - Amanda_Pennsylvania - 7:23pm on 11/11/11

Lol, I thought of that, didn't know it was a bad thing. ;-) [NT] - Curious1 - 8:52pm on 11/11/11

The chicken should not get dry if you baste it a few times. The menu sounds delicious. [NT] - Joe - 3:44pm on 11/11/11

Thanks, Joe. I'll make sure to baste it throughout the cooking process. [NT] - Amanda_Pennsylvania - 7:22pm on 11/11/11

Amanda, your list said "no white flour products." What's in your gingerbread? I really like [LINK] - MarilynFL - 4:45pm on 11/11/11

You found my one weak link, Marilyn. - Amanda_Pennsylvania - 7:21pm on 11/11/11
Marilyn - thanks for the link to Roost - I must've missed the first time - MariaDNoCA - 5:59am on 11/13/11

((((Maria)))) [NT] - MarilynFL - 12:34am on 11/14/11

Thanks for all your help and suggestions, everyone. - Amanda_Pennsylvania - 7:24pm on 11/11/11
Oh, I'm going to have beets, too. I love them and they're a good fall vegetable. - Amanda_Pennsylvania - 7:38pm on 11/11/11

20877. ISO Sandwich idea for soup and sandwich lunch. Plan to serve either onion soup or cream of crab, but - Marianne - 4:04pm on 11/11/11 (8)

Marianne I love this turkey and chutney grilled sandwich, might go [LINK] - Barbara in VA - 5:37pm on 11/11/11
I'm a sucker for grilled/panini anything and this version is very good [LINK] - MarilynFL - 5:43pm on 11/11/11
Not T&T, but check this out - Rec: Scallion Potato Pancake And Smoked-Salmon Sandwiches [LINK] [IMAGE] - FloriSandy - 1:33am on 11/12/11
This would be good with the crab...Goat Cheese, Green Apple and Horseradish Panini - Traca - 4:47am on 11/12/11
I had lunch today at an upscale restaurant and they serve ... - cheezz - 5:46am on 11/12/11

I've had a goat cheese, green apple panini -- also a big YU-UM! [NT] - cheezz - 5:47am on 11/12/11

What about this with the onion soup: Grilled Corned Beef and Fontina Sandwiches (more) [LINK] - Traca - 3:26pm on 11/12/11
You folks have so much more imagination than I do! All the suggestions sound delish. Many thanks. [NT] - Marianne - 5:24pm on 11/12/11

20878. Help for the numbered impaired...Tuna Noodle Casserole for 60. - Richard in Cincy - 5:00pm on 11/11/11 (17)

PS: Don't you just wish someone would ban the tired cliche "Crowd-Pleasing"? - Richard in Cincy - 5:04pm on 11/11/11

Sure but who'd publish "Crowd-Placating" recipes? I mean besides Paula Dean? (ducking) [NT] - Steve2 in LA - 1:16am on 11/12/11

ROFL! [NT] - MoNJ - 6:06pm on 11/12/11
Sandra Lee? [NT] - Amanda_Pennsylvania - 7:52pm on 11/14/11

True dat. [NT] - Steve2 in LA - 11:46pm on 11/14/11

Here's one that serves 20 - 30 - Think you could just triple it - Melissa Dallas - 5:48pm on 11/11/11

Thanks. Now for the $1.25 question... - Richard in Cincy - 6:02pm on 11/11/11

I really believe that she meant 25 ounces of noodles, cooked. [NT] - Melissa Dallas - 7:06pm on 11/11/11

I agree. Otherwise the measurement would likely be in volume and not weight. Richard, - Joe - 12:48am on 11/12/11

Enough cheese and potato chips on top & none of the rest matters anyway [NT] - Melissa Dallas - 3:09am on 11/12/11

Amen, sister, It could be cardboard underneath. [NT] - MarilynFL - 11:49pm on 11/12/11
LOL [NT] - AngAk1 - 8:54pm on 11/14/11

Here's a link to a recipe that lets you enter the number of servings. [LINK] - Junebug - 6:03pm on 11/11/11
Here's tuna tetrazzini for 100. Dry noodle amount is 5 lbs. [NT] [LINK] - MarilynFL - 6:10pm on 11/11/11
Thanks for the help. I think 5 lbs. of noodles will be sufficient. [NT] - Richard in Cincy - 8:43pm on 11/11/11

Richard, you have an unspoken sense of volume so don't worry - CathyZ from Kauai - 1:37am on 11/12/11

LOL. Yes, that unspoken sense of volume gets me into trouble... - Richard in Cincy - 7:48pm on 11/12/11

20879. Grrr I am making the parmesan salsa 20753 and - emtd - 5:25pm on 11/11/11 (2)

Hi Betty, I think it will work just fine. I like to serve mine at room temp. [NT] - Barbara in VA - 5:28pm on 11/11/11

Thanks so much for the quick advice. Betty [NT] - emtd - 5:33pm on 11/11/11

20880. Last weekend I made chicken and noodle soup... - desertcook - 3:27am on 11/12/11 (3)

Well that's a compliment if I ever heard one! [NT] - cheezz - 5:49am on 11/12/11
This is why we cook. Sharing it makes others happy. Good Job :) [NT] - Barbara in VA - 1:01pm on 11/12/11

Well said, Barbara. The smiles we get and the comfort we provide is quite a reward. [NT] - Michael in Phoenix - 3:45pm on 11/12/11

20881. Brownies baked in eggshells - so cute! Link in english via g**gle translate. [NT] [LINK] - MariaDNoCA - 4:20am on 11/12/11 (2)

Yesss! Thank you for posting, been looking for something different. [NT] - Lucegoosejoanie - 8:48pm on 11/12/11
Wow, these are incredible!!! [NT] - lizzy - 5:52pm on 11/13/11

20882. Do we have no TG stuffing/dressings in T&T? Can we start a thread of favorites? - MariaDNoCA - 4:50pm on 11/12/11 (13)

MariaDNoCA, Here is Charlies Recipe (which is wonderful) Grandma's Bread Stuffing [NT] [LINK] - GayR - 5:42pm on 11/12/11

This is the one I use too, closest to my Mom's. I double it, and do't use giblets [NT] - MoNJ - 6:00pm on 11/12/11
I'll vouch for this one. Just like what my mom made, too.. [NT] - Curious1 - 3:11pm on 11/13/11
Me three!! - magnoliainchicago - 10:05pm on 11/13/11
Me four! [NT] - deb-in-MI - 11:22am on 11/14/11
me five. [NT] - AngAk1 - 8:59pm on 11/14/11

Sounds like this should go in T&T! Does somebody that's made this want to add it? :) [NT] - MariaDNoCA - 9:22am on 11/15/11

REC: Apple Stuffin' Muffins - MoNJ - 6:04pm on 11/12/11
I still have my tattered issue of Bon Appetit, Thanksgiving 1994 : Mushroom and Chestnut Stuffing [NT] [LINK] - Joe - 10:47pm on 11/13/11

Paired with this Herbed Turkey with Shitake Mushroom Gravy [NT] [LINK] - Joe - 10:51pm on 11/13/11

My mom's stuffing: Onions, Celery and Jimmy Dean's bulk Sausage, sauteed and added to - Joe - 10:54pm on 11/13/11
Riff on James Beard's - Pam - 2:06pm on 11/14/11
For something entirely different - Sausage Stuffing - AGM_Cape_Cod - 12:45pm on 11/19/11

20883. Has anyone else received any strange emails - DawnNYS - 5:32pm on 11/12/11 (12)

I haven't received any email - but I'm not sure my email adress is listed. [NT] - EvaN - 8:51pm on 11/12/11
Sounds like your email address might have been taken from this site. I think... - Michael in Phoenix - 9:00pm on 11/12/11
Dawn, go up to the Acct link top right, then acct options, then set NO in show my email - MariaDNoCA - 9:31pm on 11/12/11
I get strange emails all the time but they're usually from Joe or Michael. [NT] - Steve2 in LA - 10:04pm on 11/12/11

When I send them, I sign Joe's name. He must be doing the same with my name! [NT] - Michael in Phoenix - 10:42pm on 11/12/11

You mean you were doing it too?! I feel double-crossed. [NT] - Joe - 1:07am on 11/13/11

We should combine our efforts and send him emails, signed with Marilyn's name. Ok? [NT] - Michael in Phoenix - 1:45am on 11/13/11

He'd see right through that. Sadly, you and I combined could never be as witty as Marilyn. [NT] - Joe - 3:22am on 11/13/11

I have to agree with Joe. Best you could be is half-witted. (And so, it's on.) [NT] - Steve2 in LA - 4:42am on 11/13/11

No argument from me, gentlemen. Not even a half-witted one. Marilyn rocks. - Michael in Phoenix - 6:51am on 11/13/11

Dawn, it seems to be a scam of some sort. Google Martin Vermont. [NT] - Curious1 - 3:17pm on 11/13/11

I display my email because I still can't send PMs. Not complaining, just telling you why I have it - DawnNYS - 9:35pm on 11/14/11

20884. RCP: Pumpkin Pie Snicker Doodle Bars - KarenNoCA - 7:05pm on 11/12/11 (0)

20885. Hello everyone, how are you all? Been quite awhile but happy to 'see' so many special folk again. [NT] - Lucegoosejoanie - 8:54pm on 11/12/11 (17)

How do I get my display name as just being Joanie again? [NT] - Lucegoosejoanie - 8:55pm on 11/12/11

Hi Joanie, I've missed your posts, welcome back! [NT] - Janet in NC - 9:44pm on 11/12/11
Hi Joanie! -- go to where I pointed Dawn above and change your display name. [NT] - MariaDNoCA - 10:28pm on 11/12/11

Joanie, it's good to see you again :-) [NT] - EvaN - 10:00pm on 11/12/11
Oh I've been thinking about you so often, lately. How are you?? [NT] - Marg CDN2 - 2:46am on 11/13/11

Good Marge, I think of you too especially every time I... - Lucegoosejoanie - 12:57am on 11/16/11

"Little Ellie" is back and you've been missed! Joanie1, Joanie2 or the - FloriSandy - 4:39am on 11/13/11

smooch! [NT] - Lucegoosejoanie - 12:55am on 11/16/11

Hi Hi!!! - Sandra in New York - 5:54am on 11/13/11

Sandra, - Lucegoosejoanie - 2:40am on 11/15/11

Hello Joanie! So glad to "see" you again :) [NT] - Barbara in VA - 7:25pm on 11/13/11
Hey LG, great to see you! [NT] - MarilynFL - 1:14pm on 11/14/11
a joanie by any other name is still a joanie! good to see you. [NT] - AngAk1 - 9:07pm on 11/14/11
Lol, everyone...you give such warm welcomes, - Lucegoosejoanie - 2:37am on 11/15/11
Welcome back Joanie! How do you like our new look here? :) [NT] - cheezz - 3:00am on 11/15/11

LOVE it...ahhh so good to be in old comfy shoes again...well....OK - Lucegoosejoanie - 12:38am on 11/16/11

Hi, Joanie--welcome back! :) [NT] - ErininNY - 3:24pm on 11/15/11

20886. French portion sizes - did you see this? - EvaN - 9:54pm on 11/12/11 (31)

Oh, yeah. My French host family used to do 4- or 5-course dinners, each with a small (but not stingy - ErininNY - 11:09pm on 11/12/11
There's no mystery. When we had our French store here in California we sold imported ceramics. - Joe - 11:26pm on 11/12/11

Those are what I have understood to be correct portions from the time - Melissa Dallas - 11:40pm on 11/12/11

The "thin" French are known to savor their food (i.e. eat slowly and taste) vs - FloriSandy - 12:43am on 11/13/11

Being married to one of their thinnest, I can vouch for the slowness, however - Joe - 1:02am on 11/13/11

Would YOU - FloriSandy - 1:21am on 11/13/11

Heck yes!!!!! Only one? [NT] - Joe - 1:47am on 11/13/11

Food, afterall... - Richard in Cincy - 2:24am on 11/13/11
Oh good Joe! You can have as many as you'd like. The more you have, the more - FloriSandy - 3:05am on 11/13/11

That's how it works at my house. [NT] - Joe - 7:01pm on 11/13/11

These are the same size portions as my 1970 diet plans. [NT] - MarilynFL - 12:47am on 11/13/11
This could be right out my 1970 diet plan. [NT] - MarilynFL - 12:49am on 11/13/11

Oops. [NT] - MarilynFL - 12:50am on 11/13/11

No need to apologize Mar. Right now I'm eating some - FloriSandy - 12:53am on 11/13/11

One thing I've noticed about my own eating habits is that when I'm being sane... - Michael in Phoenix - 1:42am on 11/13/11

You rock Michael! That certainly must have been a hurdle to adapt a healthy way of eating - FloriSandy - 1:50am on 11/13/11

Sandy, I'd LOVE a cheese puff. Honestly. But I know myself... - Michael in Phoenix - 5:10pm on 11/13/11

HA! I've been - FloriSandy - 3:50am on 11/14/11

They aren't individually wrapped! That's the joke. It's a huge tub filled with... - Michael in Phoenix - 5:22am on 11/14/11

Michael, you are such an inspiration. My doctor wants me to loose - EvaN - 9:42am on 11/13/11

Eva, I went through all the emotions (highs and lows) and had major doubts ... - Michael in Phoenix - 4:35pm on 11/13/11

Yup, that's pretty much it. EAT LESS. I've lost 40 lbs. - Richard in Cincy - 2:27am on 11/13/11

are you on South Beach or similar? Do you drink any wine while on this diet? [NT] - Janet in NC - 3:34am on 11/13/11

Atkins. The dirty word. [NT] - Richard in Cincy - 3:25am on 11/14/11

I think this is pretty much the way food was here until the last few years. We still don't have the - Marg CDN2 - 2:43am on 11/13/11
I went to high school in the fifties, and looking back when we used to make a hamburger run - KarenNoCA - 3:09pm on 11/13/11

And we didn't even think of it as exercise. It was just ... all in a day. [NT] - Marg CDN2 - 5:24am on 11/14/11

I also think many Americans are eating excessively out of depression and anxiety. - MarilynFL - 2:59am on 11/14/11

Very good points. - Joe - 3:02am on 11/14/11

And what's with these new gluttonous eating shows on the Food Channel? - Richard in Cincy - 10:19pm on 11/14/11

I truly can't even watch that stuff. Man vs. Food. Yikes! It reminds me... - Michael in Phoenix - 10:50pm on 11/14/11

20887. To check out: Almond-Coconut Candy Bars (like Almond Joys) [NT] [LINK] - Meryl - 1:05am on 11/13/11 (7)

Thanks Meryl. This is my all-time favorite candy bar. I'll make these at Christmas. [NT] - Michael in Phoenix - 1:28am on 11/13/11

You're welcome, Michael. Enjoy! [NT] - Meryl - 2:54am on 11/13/11

What kind of coconut? - ms in or - 6:41am on 11/13/11

Good question. I will use unsweetened coconut. I think sweetened would be too sweet... - Michael in Phoenix - 6:46am on 11/13/11

I'll have to look for this unsweetened at our Fred Meyer's, which is a Kroger store out west. - AngAk1 - 9:31pm on 11/14/11

I agree with Michael about using unsweetened coconut. Or you can just cut down the sugar if you want - Meryl - 8:16am on 11/13/11

I'll try these! - cyalexa - 2:11pm on 11/13/11

20888. Easy tomato lentil salad - EvaN - 11:58am on 11/13/11 (0)

20889. Recipes - California Raisin Marketing Board - Pie Recipes (Some are very tempting) [NT] [LINK] - GayR - 1:30pm on 11/13/11 (0)

20890. ISO Steve2 in LA re. sparkling wine - cyalexa - 1:41pm on 11/13/11 (5)

Cy, never tried it myself, don't own a carbonator but if I had, no doubt I'd be wearing the stuff - Steve2 in LA - 10:31pm on 11/13/11

No need to apologize; - cyalexa - 1:00am on 11/14/11

Cindy, just a thought.... - SallyBR - 12:24am on 11/14/11

That's a good idea, also, - cyalexa - 12:58am on 11/14/11

reading the instructions.... - SallyBR - 3:01am on 11/14/11

20891. using left over whipped cream in soup - cyalexa - 1:44pm on 11/13/11 (2)

It will melt down just fine. Is it sweetened? That may affect the taste of the soup. [NT] - Michael in Phoenix - 5:12pm on 11/13/11

thanks, I'm off to give it a try [NT] [NT] - cyalexa - 5:32pm on 11/13/11

20892. Any recommendations for a pressure canner? I'm thinking of asking Santa for one. - MariaDNoCA - 6:59pm on 11/13/11 (1)

I have an All American Pressure Canner and they are really. . . [LINK] - mistral - 7:10pm on 11/13/11

20893. need help with private messages - cyalexa - 7:40pm on 11/13/11 (2)

The site is still beta & the PM problem is a known issue. You could try - MariaDNoCA - 8:53pm on 11/13/11

Thanks, I'll try that. [NT] - cyalexa - 1:01am on 11/14/11

20894. ISO: recipe for Chick-fil-A's polynesian sauce for chicken nuggets - cheezz - 9:55pm on 11/13/11 (2)

Here are the ingredients: - Melissa Dallas - 10:44pm on 11/13/11

:( first ingredient is corn syrup?! Guess I shouldn't be surprised - thanks Melissa! [NT] - cheezz - 5:02am on 11/14/11

20895. ISO Richard in Cincy RE: Ina's corn pudding . . . - magnoliainchicago - 9:57pm on 11/13/11 (4)

One other question, please . . . - magnoliainchicago - 10:07pm on 11/13/11

Mags, It can definitely be made ahead. I assemble on wed and cook on Thurs. - barb_b - 10:13pm on 11/13/11
my $.002 worth... - Richard in Cincy - 3:08am on 11/14/11

Sorry, Thanks for clarifying. I meant assemble vs. cook. [NT] - barb_b - 11:15am on 11/14/11

20896. Hey all, I need your favorite recipes for Blue Cheese Dressing. Thanks. [NT] - Meryl - 10:50pm on 11/13/11 (6)

I just mix mayo with enough buttermilk to get the right - Melissa Dallas - 11:07pm on 11/13/11
I like the one in Joy. - cyalexa - 1:03am on 11/14/11
Thank you both. [NT] - Meryl - 7:27am on 11/14/11
I love blue cheese dressing. Here are some I make. I prefer the recipes that include buttermilk, - Curious1 - 4:42pm on 11/14/11

See, C...this is how you and I balance the Tao of Blue Cheese. - MarilynFL - 5:29pm on 11/14/11
Thanks, Curious. [NT] - Meryl - 10:35pm on 11/14/11

20897. Re: Post #20884...does anyone have any suggestions for the questions I asked? Thanks! [NT] - KarenNoCA - 12:39am on 11/14/11 (6)

I don't think you need to refrigerate them--just keep them stored air-tight. - Joe - 1:00am on 11/14/11

I'd cover the pan & keep them whole. My only concern would be that they might get - Traca - 1:14am on 11/14/11

Traca's answer is better than mine. [NT] - Joe - 1:20am on 11/14/11
With the drizzle on top you do NOT want to reheat them, it'll get ugly. I'd cut 'em right - Steve2 in LA - 2:07am on 11/14/11

Since you'll have your RV, I'd do the drizzle when you get there. [NT] - Traca - 3:01am on 11/14/11

I'd cut them right before serving them - they sound delicious! [NT] - DawnNYS - 9:50pm on 11/14/11

20898. Roberto Santibanez's Swiss Enchiladas with Cooked Green Salsa - Traca - 2:02am on 11/14/11 (15)

Yum! Here are his recipes for a taco night from Epi [NT] [LINK] - Melissa Dallas - 2:31am on 11/14/11

what a great menu and fun night. bookmarked [NT] - AngAk1 - 10:01pm on 11/14/11

Here's another both PatNoCal & I have made: Adobo Chicken in Parchment [LINK] - Traca - 3:03am on 11/14/11
Why are they called "Swiss"? What am I missing? [NT] - Michael in Phoenix - 5:12am on 11/14/11

I have no idea why they're called that. Poor name choice, for sure. [NT] - Traca - 6:31am on 11/14/11

I thought this was common knowledge. The story on Enchiladas Suisse . . . - Steve2 in LA - 7:03am on 11/14/11

Ok. That makes sense now. La Parilla Suiza is a prominent restaurant here. - Michael in Phoenix - 2:19pm on 11/14/11

Hope you didn't tell Roberto that. He might have taken umbrage. [NT] - Steve2 in LA - 9:55pm on 11/14/11

He's got a good sense of humor. :) [NT] - Traca - 10:09pm on 11/14/11

I have the book on loan from the library and the note preceeding the recipe reads: - Pat-NoCal - 3:04pm on 11/14/11

Do you think the fact I keep tripping over this recipe means I need to make it? Here's an online [LINK] - Pat-NoCal - 8:58pm on 11/14/11
In my haste, I skipped right over the description! Too busy swooning over that photo. [NT] - Traca - 10:12pm on 11/14/11
I don't quite get this recipe, Pat...there are 2 different sauces? - cheezz - 2:58am on 11/15/11

The Cooked Green Salsa is a base you can build on for other dishes. For this one, keep going & add - Traca - 2:03pm on 11/15/11

ah! Thanks Traca - these sound delish!! :) [NT] - cheezz - 10:45pm on 11/15/11

20899. I made stewed prunes & apricots to take with my oatmeal - Melissa Dallas - 2:21am on 11/14/11 (5)

This was a winter staple growing up. I had forgotten it too. I think my mom was trying to address - Joe - 2:59am on 11/14/11

If they weren't to eat with oatmeal a little brandy in them sure would be good too. [NT] - Melissa Dallas - 4:14am on 11/14/11

well, heck...doesn't your liver have anything to say about this? I mean, your intestinal - MarilynFL - 5:26pm on 11/14/11

oh happy day indeed! [NT] - AngAk1 - 10:04pm on 11/14/11
Very good point.... [NT] - Melissa Dallas - 12:07am on 11/15/11

20900. Joy! of party... - Richard in Cincy - 3:16am on 11/14/11 (13)

Kudos! And it sounds like a lot of fun too. I've been thinking about finding my violin - Melissa Dallas - 4:27am on 11/14/11
What great fun. Wish I could have been there. And I love tuna casserole. [NT] - CathyZ from Kauai - 3:53pm on 11/14/11
Sounds like a perfect evening! Simple food, new and old friends, wonderful - Joe - 4:09pm on 11/14/11
It sounds like a most wonderful evening, Richard. And now you've got me pining for - Pat-NoCal - 8:39pm on 11/14/11
yay! perhaps posting this in menus might be helpful for a future group TC dinner. - AngAk1 - 10:09pm on 11/14/11
This is one of life's days that you just never forget. And remember with a smile. [NT] - Marg CDN2 - 12:00am on 11/15/11
Richard! What instrument(s) do you play? [NT] - cheezz - 2:46am on 11/15/11

cello [NT] - Richard in Cincy - 4:41pm on 11/15/11

This sounds fantastic! What a wonderful evening. [NT] - MariaDNoCA - 9:19am on 11/15/11
Sounds great. :) Did you bake batches, or 1 big batch, or...? [NT] - ErininNY - 1:57pm on 11/15/11

I had it in three pans... - Richard in Cincy - 4:43pm on 11/15/11

Ah, the better for a increased crispy-edge quotient. :) [NT] - ErininNY - 4:49pm on 11/16/11

*"an," not "a"! [NT] - ErininNY - 2:53pm on 11/17/11

20901. Can't get Tri Tip up here with the fat cap still on it any ideas [NT] - carol whidbey Is - 3:30am on 11/14/11 (1)

Can you get some trimmed fat off another cut of beef and just lay it over the tri-tip? I've trimmed - Steve2 in LA - 7:13am on 11/14/11

20902. Butter "versus" heavy cream? - MarilynFL - 1:54pm on 11/14/11 (18)

Marilyn, I just love the way your mind thinks! I would have NEVER thought of - Barbara in VA - 2:05pm on 11/14/11

oh sweetie, my mind is like a knitting basket that six hyper kittens attacked. [NT] - MarilynFL - 8:29pm on 11/14/11

Ganache? - Michael in Phoenix - 2:13pm on 11/14/11

Why chocolate butter, of course. [NT] - Richard in Cincy - 2:24pm on 11/14/11

"Versus?" Is it a conflict? Please don't ever make us choose between the two. - Joe - 4:06pm on 11/14/11

I use both heavy cream and butter in my truffles. [NT] - Meryl - 4:07pm on 11/14/11
When heavy cream is churned to make butter, buttermilk is left behind in the churn... - Michael in Sarasota - 5:28pm on 11/14/11

thanks everyone. I think the excess "buttermilk" is the key. [NT] - MarilynFL - 5:55pm on 11/14/11

I'd say the answer is half a recipe for flourless chocolate cake - CathyZ from Kauai - 4:36pm on 11/14/11

Cathy, I can't even count how many people I've blessed with your cake. - MarilynFL - 5:31pm on 11/14/11

Oh that is WONDERFUL, Marilyn! I have never frozen it- but I will try it. [NT] - CathyZ from Kauai - 10:21pm on 11/14/11

And I've learned to give them the chocolate with the recipe, because sadly - MarilynFL - 1:06pm on 11/15/11

yes please. [NT] - AngAk1 - 10:27pm on 11/14/11

Speaking of buttermilk, next time you have 10 minutes and a cup or two of cream, make some butter. [LINK] - Steve2 in LA - 12:09am on 11/15/11

We used to do this in grade school - shaking it in a jar. [NT] - Melissa Dallas - 2:17am on 11/15/11
Love your icon pic Steve... just what I picitured you looked like :) [NT] - cheezz - 2:41am on 11/15/11

Well, me and Hunter Thompson except he's not all that alive anymore. [NT] - Steve2 in LA - 11:15pm on 11/17/11

Well guess what, Marilyn. I have this device that can make heavy cream from butter..... - EvaN - 7:56am on 11/24/11

20903. Does anyone remember the brand name of the Tom Yum thai soup base sold - MarilynFL - 2:05pm on 11/14/11 (9)

No, but I can have a look for you today when I head to World Markets. - Pat-NoCal - 2:52pm on 11/14/11

Thanks, P! [NT] - MarilynFL - 5:04pm on 11/14/11

They didn't have it and said they've not carried it in quite a while. Boohoo! [NT] - Pat-NoCal - 4:21pm on 11/15/11

Is this it? Scroll down a little to see the jar. [NT] [LINK] - KarenNoCA - 7:46pm on 11/14/11

No Karen, paste was in a flat envelope in a flat cardboard container. - MarilynFL - 7:50pm on 11/14/11

I was wondering because many time companies repackage. [NT] - KarenNoCA - 7:53pm on 11/14/11

huh...I didn't think of that. I just looked for the flat package and the blue...whatever it was. - MarilynFL - 8:28pm on 11/14/11

Not this one? (I don't see 'blue' anywhere)>> [NT] [LINK] - cheezz - 10:50pm on 11/15/11

Nope. It's gone. Poof. [NT] - MarilynFL - 5:23pm on 11/17/11

20904. Just a reminder: in favorites/cookies #44 is the string that Sandi in HI - Barbara in VA - 3:57pm on 11/14/11 (3)

Whoa! That was some effort. I think Sandi deserves a cookie! Or a lamb burger. [NT] - MarilynFL - 5:05pm on 11/14/11
131 double sided pages? that sounds like a book ready to get published! [NT] - AngAk1 - 10:29pm on 11/14/11
What a wonderful holiday resource! Thank you Sandi. [NT] - Rita in ILL - 5:17pm on 11/24/11

20905. Lamb burgers with Thai green curry guacamole experiment....it worked - CathyZ from Kauai - 4:42pm on 11/14/11 (9)

...and you'll be shipping that overnight to FL, right. Right??? [NT] - MarilynFL - 5:01pm on 11/14/11

You betcha [NT] - CathyZ from Kauai - 5:26pm on 11/14/11

So this was a Greek Thai Indian Mexican burger? That's amazing to be able to meld such disparate - Curious1 - 6:32pm on 11/14/11

Just Greek, Mexican and Thai-but who is counting? - CathyZ from Kauai - 10:19pm on 11/14/11

It's a Poi burger! [NT] - Traca - 4:25am on 11/15/11
I've never been to Hawaii, but I understand a poi dog - Traca - 4:37am on 11/15/11

No- a poi dog is generally an in-bred dog- not a person, Traca. [NT] - CathyZ from Kauai - 4:20pm on 11/15/11

Lol, I was thinking of the naan for Indian. [NT] - Curious1 - 9:56pm on 11/15/11

This sounds amazing! Would have loved to have been there! [NT] - Richard in Cincy - 5:12am on 11/15/11

20906. Coffee Cake Recipe Wanted - BadgerPackerFan - 5:16pm on 11/14/11 (11)

Hi BPF, can you remember the shape of the cake? Tube, bundt, 9x13, square?? - MarilynFL - 5:23pm on 11/14/11
Here is my favorite simple coffee cake - CathyZ from Kauai - 5:29pm on 11/14/11
I've tried a bunch, and I've never found one I like as much as this one: - Michael in Phoenix - 6:45pm on 11/14/11

ha! THIS was the one I was thinking was the tunnel/bundt/tube cake your son made. - MarilynFL - 7:27pm on 11/14/11

I have posted this before - Aunt Jewel's Coffee Cake (Great Aunt of Linda Fears. Editor Family [LINK] - GayR - 7:12pm on 11/14/11

can't get past the registration and I don't want to register for yet another thing. is there a way - AngAk1 - 10:36pm on 11/14/11

Ang, Are you talking about Aunt Jewel's Cake? If so, do a google search and see if it comes up for - GayR - 11:04pm on 11/14/11

I love this one! It's what my new neighbors get when they move in. [LINK] - Michael in Sarasota - 7:39pm on 11/14/11
Welcome, BadgerPackerFFan! Here is my go-to coffee cake, with cinnamon and sugar on top [LINK] - Joe - 3:01am on 11/15/11
THANK YOU! - BadgerPackerFan - 1:48pm on 11/15/11
here is a link to a very plain cinnamon coffee cake [LINK] - AngAk1 - 7:56pm on 11/15/11

20907. Richard, did you go on the Austrian mountain roller coaster ride? It looks like such a good time, - Marg CDN2 - 7:27pm on 11/14/11 (10)

I really thought this would be an article about my aunt-in-law's driving habits in greater Vienna... [NT] - ErininNY - 8:05pm on 11/14/11
No, never heard of it! Where is it? (Making note not to get into Erin's Viennese Tante's car.) [NT] - Richard in Cincy - 10:14pm on 11/14/11

Yes, please don't. (Pardon me, Marg, for this brief hijacking of the thread.) - ErininNY - 11:41pm on 11/14/11

*still with me in the car. (I are a editor.) [NT] - ErininNY - 11:41pm on 11/14/11
I don't know whether to gasp or laugh. I'm surprised you made it home. [NT] - Marg CDN2 - 11:56pm on 11/14/11
On second thought, she sounds fun!!! I love this! - Richard in Cincy - 1:37am on 11/15/11

And another aside... - Richard in Cincy - 1:58am on 11/15/11

I took my first dramamine while a passenger on the autobahn. [NT] - AngAk1 - 2:07am on 11/15/11

Here's a link. This video is of a slow ride; there are others on the same going much faster. [LINK] - Marg CDN2 - 11:58pm on 11/14/11

Ah yes!!! I want to do this too!!! - Richard in Cincy - 1:51am on 11/15/11

20908. Sunday dinner a success! - Amanda_Pennsylvania - 7:29pm on 11/14/11 (17)

Herb-Roasted Chicken Breasts [LINK] - Amanda_Pennsylvania - 7:42pm on 11/14/11
Roasted Broccoli with Garlic [LINK] - Amanda_Pennsylvania - 7:44pm on 11/14/11

Roasted Pears with Almond Crunch [LINK] - Amanda_Pennsylvania - 7:51pm on 11/14/11

Nicely done, Amanda. [NT] - Pat-NoCal - 7:59pm on 11/14/11

Yes, Well done. You had pressures on all sides, including memories. - MarilynFL - 8:16pm on 11/14/11

Thank you, Marilyn. "Aplomb" is a *great* word. ;) [NT] - Amanda_Pennsylvania - 8:23pm on 11/14/11

Thanks much, Pat. :) [NT] - Amanda_Pennsylvania - 6:53pm on 11/15/11

I was wondering how it went. Congratulations. Have you tried Ina's Roasted Broccoli? [NT] [LINK] - Curious1 - 8:00pm on 11/14/11

No, I haven't. That recipe looks awesome; I will definitely try it. Thanks for the link! [NT] - Amanda_Pennsylvania - 8:06pm on 11/14/11

I'm making it tonight to have with grilled salmon and new potatoes. [NT] - Curious1 - 9:59pm on 11/15/11

I have some uncooked broccoli leftover so I'm doing that tomorrow night. [NT] - Amanda_Pennsylvania - 4:50am on 11/16/11

Yay! Thanks for linking the recipes. :) [NT] - ErininNY - 8:06pm on 11/14/11

You're welcome. :) [NT] - Amanda_Pennsylvania - 8:08pm on 11/14/11

Congratulations! This should go in the Menus section. It's greatl that you liked your dad's friend - Joe - 11:42pm on 11/14/11

Thanks, Joe. I will put it in the menu section. - Amanda_Pennsylvania - 6:52pm on 11/15/11

How about "Gluten-Free Autumn Dinner, for the Autumn years...." - Joe - 10:05pm on 11/15/11

LOL! [NT] - Amanda_Pennsylvania - 10:46pm on 11/15/11

20909. Thanks to all of you, the cookie swap will not have any emotional baggage! - MarilynFL - 7:56pm on 11/14/11 (7)

Yay! Looking forward to hearing what types of delicious cookies appear at the exchange. [NT] - Pat-NoCal - 7:58pm on 11/14/11
Good! Also looking forward to a report... [NT] - Amanda_Pennsylvania - 8:08pm on 11/14/11
MUCH better! I have found that our group really makes their favorite rec: or - barb_b - 9:11pm on 11/14/11
I mut have missed some of the exchange... why not chocolate chip or peanut butter? [NT] - cheezz - 2:36am on 11/15/11

Cheezz, thoughts were that a holiday cookie swap should be a bit "more" and - MarilynFL - 1:02pm on 11/15/11

Hmmmm, do I see some lobster-shaped linzer Christmas cookies in your future? [NT] [LINK] - Pat-NoCal - 3:12pm on 11/15/11

Marilyn, you are too kind and thoughtful. What a nice thing you did for those who might not be the - Barbara in VA - 1:52pm on 11/15/11

20910. Sunday Six (late) - ErininNY - 8:24pm on 11/14/11 (16)

For extra seating... - Amanda_Pennsylvania - 9:02pm on 11/14/11

Thanks, Amanda! Mmm, new time sink... :) Lovely things on that site. - ErininNY - 11:53pm on 11/14/11

My Sunday One - DawnNYS - 9:41pm on 11/14/11

Great idea for a fundraiser! I liked "Big Night"--hard to believe it was released 15 years ago... [NT] - ErininNY - 12:09am on 11/15/11

I love a nice spicey Gewurtztraminer with turkey. I see both reds and whites and even dry rose - AngAk1 - 10:46pm on 11/14/11

Ok! Thanks, Ang. [NT] - ErininNY - 11:54pm on 11/14/11

Have you ever tried making your own mincemeat? This is an excellent recipe. I got it from - Curious1 - 12:08am on 11/15/11

Oh! Thanks, Curious. :) I may do this, since I can make it and stash it away. [NT] - ErininNY - 12:10am on 11/15/11
Mincemeat...why bother if you're not going to include the meat??? - Richard in Cincy - 1:27am on 11/15/11

I'm assuming she's talking about the jarred variety. Why don't you provide one with meat? [NT] - Curious1 - 1:51am on 11/15/11

REC: Mincemeat - Richard in Cincy - 5:17am on 11/15/11

No, no, the glory of it is the accompanying hard sauce. :) (But thank you for posting the recipe!) [NT] - ErininNY - 1:01pm on 11/15/11

My Sunday Six (even later) - EvaN - 11:34am on 11/15/11
Erin, I just saw jars of Robertson's mincemeat the other day at - DawnNYS - 6:38pm on 11/16/11

Thanks, Dawn--I think I'll wait 'til Christmas, and then make it from scratch. - ErininNY - 2:02pm on 11/17/11

I love mincemeat pie! I was beginning to think I was the only one :) [NT] - cheezz - 9:21pm on 11/16/11

20911. Charley - I cannot use PMs, so am replying to you here. - DawnNYS - 9:31pm on 11/14/11 (1)

Dawn, check your email, re: PM's. Thanks. [NT] - Michael in Phoenix - 1:56am on 11/15/11

20912. Anyone who makes compound butters to freeze: have you ever included mustard in the mix? - Marg CDN2 - 10:01pm on 11/14/11 (3)

Absolutely! I do it the same way you do. Mustard adds the magic. - Richard in Cincy - 1:26am on 11/15/11

Julia Child says you can freeze it. She gives a recipe with 1 Tbs. lemon juice per stick of butter - Joe - 2:57am on 11/15/11
Thanks guys. I'm going to give it a whirl tomorrow. [NT] - Marg CDN2 - 1:39am on 11/16/11

20913. Oh my gosh! I just made a reeeeeally good Mulligatawny Soup! [LINK] - cheezz - 2:34am on 11/15/11 (1)

Sounds delicious, cheezz! [NT] - Pat-NoCal - 8:00pm on 11/15/11

20914. ISO Curious 1 . . . Made the Szechuan Chicken with Cashews . . . - magnoliainchicago - 3:28am on 11/15/11 (3)

I'm glad you liked it. It comes together pretty easily once the prep is done. [NT] - Curious1 - 10:01pm on 11/15/11
Did I miss the recipe? Many thanks. [NT] - Marianne - 2:12am on 11/16/11

it's up in post 20862 [NT] - AngAk1 - 6:22pm on 11/16/11

20915. Kinda sorta but not really work around for PM issues - MariaDNoCA - 9:05am on 11/15/11 (0)

20916. Thanksgiving appetizer ideas [LINK] - Amanda_Pennsylvania - 4:12pm on 11/15/11 (2)

For some reason, the link puts you on page 2 of the recipe links. - Amanda_Pennsylvania - 4:25pm on 11/15/11
This link might work. [NT] [LINK] - Michael in Phoenix - 2:28pm on 11/16/11

20917. What's your favorite food name? - Amanda_Pennsylvania - 4:15pm on 11/15/11 (51)

Aubergine. [NT] - MarilynFL - 5:06pm on 11/15/11

Wienerschnitzel. (It sounds so fairy tale-ish fake.) [NT] - MarilynFL - 6:05pm on 11/15/11

Spatchcocked chicken (makes me think of poultry bondage) [NT] - MarilynFL - 6:07pm on 11/15/11

Bawbee Baps (Scottish breakfast pastry) and Olliebollen are two of my ... - Michael in Phoenix - 5:20pm on 11/15/11

"Bangers and Mash" always gives me pause. [NT] - Michael in Phoenix - 11:15pm on 11/15/11

Succotash, Johnnycake, Clafoutis, Bienenstich, Bananarama, (oops, that last one isn't a food. [NT] - Joe - 5:42pm on 11/15/11
Briami, Polenta, Streusel, Monkey Bread, Malbec [NT] - AngAk1 - 7:23pm on 11/15/11

Pflaumenkuchen. for Marilyn. [NT] - AngAk1 - 7:57pm on 11/15/11

Bibimbap. Sbrisulona. "Dessert menu." [NT] - ErininNY - 7:33pm on 11/15/11

Oh, and schneeballen! [NT] - ErininNY - 12:35am on 11/16/11

And Bubble and Squeak. [NT] - ErininNY - 2:34pm on 11/16/11

I think Bibimbap was invented by someone eating sticky taffy at the moment. [NT] - MarilynFL - 4:17pm on 11/16/11

quinoa, because non-foodies never pronouce it right, and folks have never heard of it. - KarenNoCA - 7:52pm on 11/15/11

LOL! [NT] - Lucegoosejoanie - 1:00am on 11/16/11
Karen, I do that with mise en place too. (Do you think foodies - EvaN - 6:11am on 11/16/11

Chocolate! I like the way the "ch" "k" "l and t" all play in my mouth sounding like "choklit" [NT] - Pat-NoCal - 7:54pm on 11/15/11
Refuse to put this to the title.... - SallyBR - 10:01pm on 11/15/11

Reminds me of the time I got a mouthful for using the very normal English word of pud! [NT] - Lucegoosejoanie - 1:09am on 11/16/11
Tatties and neeps (I think that is potatoes and turnips) (nt) [NT] - mistral - 2:58am on 11/16/11

I like the word choucroute for some reason. [NT] - Curious1 - 10:02pm on 11/15/11

I just had it for lunch. That's a good reason! [NT] - Joe - 10:03pm on 11/15/11
Yum, I made my yearly batch a week or so ago. [NT] - Curious1 - 10:04pm on 11/15/11

I'm posting a recipe below. [NT] - Joe - 1:21am on 11/16/11

Foie Gras..wins hands down... it has such a nice round sound to it. Champers 'n OJ comes next! [NT] - Lucegoosejoanie - 1:07am on 11/16/11
Coq Au Vin. Makes me think I'm in a French bistro! [NT] - Marianne - 1:24am on 11/16/11

BTW, this is a really fun thread. Thanks to all for posting! [NT] - Marianne - 1:37am on 11/16/11

Moo goo gai pan. I�ll never forget the huge and most delicious takeout lunch - FloriSandy - 2:28am on 11/16/11
Trotters. [NT] - Michael in Phoenix - 3:50am on 11/16/11

Frivolit�s. (Don't ask.) [NT] - Joe - 4:26am on 11/16/11

Ewwwwwwwww!!! [NT] - FloriSandy - 4:43am on 11/16/11

I told you not to ask. - Joe - 6:19am on 11/16/11

Profiteroles...such a fancy name for something so yummy and easy! [NT] - cheezz - 5:54am on 11/16/11
Lebkuchen....gotta love those s*ckers! [NT] - EvaN - 6:09am on 11/16/11
Can I have two? Because I love 'Champagne*. It reminds me of travelling. [NT] - EvaN - 6:12am on 11/16/11
Spotted Dick, anyone? [NT] - Steve2 in LA - 8:00am on 11/16/11

I see you missed my post.... :-) [NT] - SallyBR - 4:09pm on 11/16/11

He didn't spot it, Sally. [NT] - MarilynFL - 5:38pm on 11/16/11

I feel like such a Dick. [NT] - Steve2 in LA - 11:14pm on 11/16/11

Spotted or plain? (NT) [NT] - SallyBR - 11:44pm on 11/16/11

That's the Dick and Jane story. Plain Jane and Spotted Dick. Or was Spot the dog? [NT] - Marg CDN2 - 4:50am on 11/17/11

What the Dickens are you drinking tonight Marg? [NT] - FloriSandy - 4:54am on 11/17/11

ha! [NT] - MarilynFL - 5:21pm on 11/17/11
That's what I wondered when I wrote that. Alas...nothing. Didn't we all have 'readers' in school - Marg CDN2 - 5:26pm on 11/17/11

I did, they were probably phased out before many here had readers. I will always remember - Curious1 - 6:35pm on 11/17/11
I did! Then the monks got tired of illuminating them and some dude invented the printing press. [NT] - Michael in Sarasota - 8:33pm on 11/17/11
there is some terrific "vintage" fabric out with Dick/Jane/Spot. very fun [NT] - AngAk1 - 9:31pm on 11/17/11

And modern... Has anyone seen the movie Fun with Dick and Jane? It's hilarious!! [NT] [LINK] - FloriSandy - 12:20am on 11/18/11

Yes! The early scene when George Segal is wandering through his house with all the workmen... - Joe - 6:42am on 11/18/11

Not sure, I'll have to look. If so, I bet Jim Carey did a great job. He's sooo funny! [NT] - FloriSandy - 1:54am on 11/19/11

Oh yes indeed and that's why I continued to look out the classroom window for many years... [NT] - FloriSandy - 12:23am on 11/18/11

They must have been around longer than I thought! [NT] - Curious1 - 4:16pm on 11/18/11

20918. French Dressing Recipe - BadgerPackerFan - 5:19pm on 11/15/11 (4)

BPF, When I think of French dressing I think of vinaigrette. What you call French I may call Russian - Joe - 10:01pm on 11/15/11
Hi BPF, I wonder if you're thinking of a dressing made with tomato soup. I've never made it and am [LINK] - Curious1 - 10:25pm on 11/15/11

Here's the link to the search I did at Food.com [NT] [LINK] - Curious1 - 10:27pm on 11/15/11

Here is one from my hub's Great-Aunt Alice. I have never made it - Dawn_MO - 1:01pm on 11/16/11

20919. cheezz and deb in MI, this bridal shower reminds me of your efforts. [LINK] - MarilynFL - 6:21pm on 11/15/11 (2)

Oh my - what talent! Thank you so much, Marilyn - deb-in-MI - 8:45pm on 11/15/11
Lovely!! I love the monochromatic look...so sweet - thanks! [NT] - cheezz - 10:56pm on 11/15/11

20920. Is it a problem that I bought 16 pounds of butter last weekend? - Tess - 8:13pm on 11/15/11 (24)

Tess, you're not alone. We can get you help for this. [NT] - MarilynFL - 8:32pm on 11/15/11
I always 10+ more pounds of butter in my second freezer - deb-in-MI - 8:46pm on 11/15/11
This makes me wonder how good the sale was - and a bit envious of your freezer space. [NT] - MariaDNoCA - 9:01pm on 11/15/11
It's only a problem if you name it and introduce it to your relatives. Otherwise, it's simply a - Steve2 in LA - 9:01pm on 11/15/11

LOL! [NT] - Dawn_MO - 9:51pm on 11/15/11
Who told you about my butter pets?! I swear my relatives know nothing about them. [NT] - Joe - 10:06pm on 11/15/11

Joe, do you scare them into behaving by waving around a heat lamp? [NT] - MarilynFL - 3:26pm on 11/16/11

Shhh! How did you all know?! [NT] - Joe - 4:25pm on 11/16/11

WikiLeaks [NT] - MarilynFL - 5:18pm on 11/16/11

LOL [NT] - AngAk1 - 6:27pm on 11/16/11

LOL :-) [NT] - EvaN - 6:32am on 11/16/11

Nope!! [NT] - Barbara in VA - 9:38pm on 11/15/11
That is so funny . . . just last night . . . - magnoliainchicago - 10:16pm on 11/15/11

you sure can, peel and freeze; use for baking, frozen daquiries, and banana - Lucegoosejoanie - 12:43am on 11/16/11

I had no idea that one can freeze butter. What a great idea! I always run out of butter - EvaN - 6:34am on 11/16/11

I always keep some in the freezer, since I bake so much! [NT] - Meryl - 7:07am on 11/16/11

LOL butter on sale AGAIN this week . . . - magnoliainchicago - 2:49pm on 11/16/11
Do you buy whatever butter is on sale? - Cindy K MI - 8:15pm on 11/17/11

I prefer Tillamook, which is sometimes a great price at Walmart. [NT] - AngAk1 - 9:32pm on 11/17/11
Not in your head, Cindy. American butter can have 15% water. - MarilynFL - 2:29pm on 11/18/11
I use Costco butter, cut in smaller pieces and zap on a lower temp. I've also read that freezing - Curious1 - 4:18pm on 11/18/11

interested in seeing the replies - cyalexa - 8:34pm on 11/18/11

Cooks illustrated rates Plugra tops and that's my favorite, but too expensive for everyday use - cheezz - 8:03am on 11/19/11

Marilyn---the % curse is upon you. [NT] - AngAk1 - 5:59pm on 11/18/11

20921. ISO MarilynFL Jars, jars and more jars. - Michael in Sarasota - 10:50pm on 11/15/11 (12)

Oh good...can you put me on your gift list?! [NT] - cheezz - 10:58pm on 11/15/11
Wait...where can I get this deal??? Wow, we know now what your making for the holidays! [NT] - MariaDNoCA - 11:03pm on 11/15/11
That is Really funny! I know I spent much more when I purchased mine from a local hardware store. - barb_b - 11:14pm on 11/15/11
Which jars did you get? [NT] - Music City Missy - 2:13am on 11/16/11

Jarden Home Brands #1440061160 4PK 8OZ Platinum Jar [LINK] - Michael in Sarasota - 2:32am on 11/16/11

Tks - have a friend making products to help fund their adoption of 5 more kids [LINK] - Music City Missy - 3:19am on 11/16/11

Major coup, my friend. Now you need that 11 lb block of Callebaut. [NT] - MarilynFL - 2:27am on 11/16/11

Where do you get those? Maybe I can get 11lbs for the cost of a Hershey's bar! [NT] - Michael in Sarasota - 2:34am on 11/16/11

Michael, I've been buying from Qzina since 2000. They have a facility in Pompano Beach [LINK] - MarilynFL - 1:36pm on 11/16/11

This is too funny. It reminds me of the diaper...oops, sorry...make that paper pans ;-) [NT] - EvaN - 6:31am on 11/16/11

Doh! My memory failed me. It was BED pans.....right, Marilyn? :-D [NT] - EvaN - 9:32am on 11/19/11

Score! [NT] - AngAk1 - 6:28pm on 11/16/11

20922. I seek help :) from anyone who knows snow!! In the Alps too ;)....NFRC - Lucegoosejoanie - 12:53am on 11/16/11 (25)

Oh you people in the Caribbean. Such problems!. Do I understand that you want to buy SNOW PANTS? - Marg CDN2 - 1:38am on 11/16/11

Don't laugh! Not just the Caribbean. I've only been to New Mexico - Melissa Dallas - 2:25am on 11/16/11

LOLOLOL sorry :) [NT] - Lucegoosejoanie - 12:54am on 11/17/11

You've got me giggling here Marg! [NT] - FloriSandy - 2:41am on 11/16/11
I would like to try skiing but never having dont it before perhaps I will just be walking or sitting - Lucegoosejoanie - 12:54am on 11/17/11

You don't need snowpants then... - Sandra in New York - 3:22am on 11/17/11

Oh Honey..I made a big mistake - Lucegoosejoanie - 12:09pm on 11/18/11

Oh well... - Sandra in New York - 6:04pm on 11/18/11

I think the gluwein sounds good, along with the fire. Attempting skiing on a short trip departing - Marg CDN2 - 4:49am on 11/17/11

wrap around earmuffs that fold up and fit in a pocket are a good thing too. [NT] - AngAk1 - 9:34pm on 11/17/11
OK MOM...you've convinced me...as I will not be attempting to - Lucegoosejoanie - 12:02pm on 11/18/11

The Lands' End online/phone reps are very helpful--they can give you measurements so you can >> [LINK] - ErininNY - 5:11am on 11/16/11

(Forgot to mention--the link goes to women's snow pants at REI.) [NT] - ErininNY - 5:12am on 11/16/11
Unfortunately I may... - Lucegoosejoanie - 12:57am on 11/17/11

Baby you have come to the right place ;-). Most all major - EvaN - 6:18am on 11/16/11
oh my, this made my morning! you might like the flannel or fleece lined jeans they have at ll bean - AngAk1 - 6:54pm on 11/16/11

Thanx Ange. Everything seems so expensive for poss. a one off trip...OOOH! - Lucegoosejoanie - 1:08am on 11/17/11

Joanie, you'll be fine. First, you don't use the same pants in the ski slopes - EvaN - 11:23am on 11/17/11

Thanks I need to know that re the pants! - Lucegoosejoanie - 10:48pm on 11/17/11

Lucegoosejoanie, I tend to think of my thermal leggings as - EvaN - 6:30pm on 11/18/11

That's all excellent advice, thanx. [NT] - Lucegoosejoanie - 3:12pm on 11/19/11

Definitely, ski lifts run in both directions with people in them on their way down. It truly - Marg CDN2 - 5:20pm on 11/17/11

Marg you are always so sweet. I will shop on line for those thermals... - Lucegoosejoanie - 10:43pm on 11/17/11

You're a brave woman. I hope we hear about this trip when you get back. [NT] - Marg CDN2 - 5:36am on 11/18/11
Where in the Alps are you staying? [NT] - EvaN - 9:35pm on 11/18/11

20923. REC: Choucroute Garni, (Alsatian-style Sauerkraut). I mentioned last month that I had finally - Joe - 1:58am on 11/16/11 (27)

This reminds me of CathyZ's roast pork and sauerkraut. One of my - Janet in NC - 2:51am on 11/16/11

Cathy is ahead of me in so many ways. Here is her recipe. Is it in T&T? I couldn't find it there. [NT] [LINK] - Joe - 4:24am on 11/16/11

If you were looking in my binder, it is called Cathy's Mom's Pork Roast. But now I have a - Marg CDN2 - 5:45am on 11/16/11

Aha! I didn't see it the first time. As for how to buy sauerkraut, it should be refrigerated [LINK] - Joe - 6:17am on 11/16/11

Okay, what's this soaking about? I just rinse it. My mom used to serve it to us without any - Marg CDN2 - 6:37am on 11/16/11

The soaking removes most of the sourness. Some people think it is heresy, - Joe - 3:57pm on 11/16/11
Marg, if you have Vlasic pickles in the refrigerated section, they make a nice kraut that is in bags - AngAk1 - 7:02pm on 11/16/11

what cut of pork? - cyalexa - 8:20pm on 11/16/11

No a pork shoulder. Lots of juice and it cooks a long time. That's my preference. I've used both - Marg CDN2 - 8:32pm on 11/16/11

As a lover of pork fat - cyalexa - 9:02pm on 11/16/11

I try to find a bone-in roast- or I use a shoulder or butt cut [NT] - CathyZ from Kauai - 5:51pm on 11/17/11
I've used a bone-in rib end loin roast and it was very good. [NT] - Curious1 - 2:21am on 11/18/11

Mine too. [NT] - Marg CDN2 - 5:43am on 11/16/11
I'm making this for Thanksgiving. What fun to see a thread about it. - CathyZ from Kauai - 3:52pm on 11/16/11

And Joe, I'm not ahead of you- I'm just older :) [NT] - CathyZ from Kauai - 4:00pm on 11/16/11

But it just cracks me up that you were so familiar with Alpine Village - Joe - 5:58pm on 11/16/11

It is funny, isn't it? I've been there maybe 5 times. Here is my other LA "passion".... - CathyZ from Kauai - 8:04pm on 11/16/11

I absolutely love Canter's! The sandwiches, the cheesy decor, the attitude! They have the best - Joe - 8:11pm on 11/16/11

Okay, Steve2, I know you're dying to tell us what you think of Canter's [NT] - Joe - 8:11pm on 11/16/11

I love Canters. Put on some of my favorite pounds there. [NT] - Steve2 in LA - 11:17pm on 11/16/11

Do the lunch combos still include ice cream? Maybe we'll have to make a pilgrimage and see. [NT] - Joe - 12:49am on 11/17/11

The chopped chicken liver sandwich with iceberg lettuce! The pastrami, the bread.... - CathyZ from Kauai - 8:26pm on 11/16/11

oh yum. this was always my birthday dinner request. [NT] - AngAk1 - 6:59pm on 11/16/11
Cathy, I'd have never added cilantro if I hadn't trusted you. I'm glad I did, it was delicous. [NT] - Curious1 - 10:13pm on 11/16/11

So glad you had the same result. I know it sounds goofy to put cilantro in it. [NT] - CathyZ from Kauai - 5:48pm on 11/17/11

Has anyone tried the Bubbie's kraut? I've heard good things about, wondered if it's worth finding. [LINK] - Curious1 - 10:10pm on 11/16/11

I didn't think it was as good as the plastic bag. They sell it at our Fresh Market . [NT] - Janet in NC - 12:15am on 11/17/11

20924. Revies of 5 Guys burgers, short and sweet: - mistral - 3:05am on 11/16/11 (6)

Arrgh! Should read "Review of 5 Guys Burgers!" (nt) [NT] - mistral - 3:11am on 11/16/11

I just thought "revies" was some slang for "reviews" I wasn't hip to. [NT] - Joe - 4:18am on 11/16/11

Pretty much what I've heard from other people, too. Plus, they cost more [NT] - cheezz - 5:58am on 11/16/11
My vote would go to 5 Guys. We've always found them very juicy, and the fries are great. [NT] - rhoward2va - 1:16pm on 11/16/11

I love their fries because they're the closest to Mom's fries from my childhood. - MarilynFL - 1:39pm on 11/16/11

The dryness must have been a fluke. Have never had a dry one. [NT] - Curious1 - 2:31pm on 11/17/11

20925. So what's everyone making for Thanksgiving? [NT] - Traca - 7:06am on 11/16/11 (36)

I'm on appetizer duty: Crostini w/ Creamy Chicken Liver Pate & Ancho-Fig Marmalade [NT] - Traca - 7:11am on 11/16/11

How does the bitter in the livers get along with the bitter in the anchos? [NT] - Steve2 in LA - 8:05am on 11/16/11

My pate is not bitter. I haven't made the marmalade before, but I had it at [LINK] - Traca - 3:53pm on 11/16/11

Cranberries and a pumpkin cake with caramel glaze. - Amanda_Pennsylvania - 1:04pm on 11/16/11
I have the green vegetable assignment. I'll make peas with pancetta. I would love to make that - Janet in NC - 2:07pm on 11/16/11

Can you share the pineapple cranberry relish recipe? Have you made it before? [NT] - Traca - 3:54pm on 11/16/11

Here it is and yes, I have made it many times and always have requests for the recipe. - Janet in NC - 8:15pm on 11/16/11

Yum! Thank you. [NT] - Traca - 5:21am on 11/17/11

Everything, minus potatoes and a dessert. [NT] - ErininNY - 2:38pm on 11/16/11

Everything, PLUS potatoes and dessert. [NT] - MarilynFL - 4:19pm on 11/16/11
Everything. [NT] - elaine - 5:54pm on 11/16/11

We have a winner! ;) [NT] - ErininNY - 7:16pm on 11/16/11

2011 Thanksgiving Menu - Richard in Cincy - 3:02pm on 11/16/11

I knew before even opening this, I'd be worn out just thinking about your menu! YOWZA! [NT] - Traca - 3:56pm on 11/16/11

Can you share the recipe for Fried Pot Stickers on Cilantro Salad with Sesame Garlic Dressing? [NT] - Traca - 3:56pm on 11/16/11

No recipe... - Richard in Cincy - 5:02pm on 11/16/11

I am SO making this. Richard... - deb-in-MI - 5:29pm on 11/16/11

Deb, here is a recipe for homemade potstickers/gyoza. - Dawn_MO - 12:36pm on 11/17/11

Thanks Dawn! [NT] - deb-in-MI - 4:07pm on 11/17/11

Yum! I've made something similar w/ a touch of chili oil. Potsickers soak in the [LINK] - Traca - 9:53pm on 11/16/11

I was going to say exactly the same thing as Traca [NT] - magnoliainchicago - 1:57am on 11/17/11

So, how many are attending this dinner and is there an empty chair at the table? [NT] - Barbara in VA - 5:11pm on 11/16/11

If there's only one you and I are sharing it, Barbara:) [NT] - deb-in-MI - 5:30pm on 11/16/11

Not if I get my chubby cheeks on it first! [NT] - MarilynFL - 6:25pm on 11/16/11

I'll just sit at the kid's table. [NT] - AngAk1 - 7:05pm on 11/16/11

Oh, there will be enough, all y'all come on over! - Richard in Cincy - 7:19pm on 11/16/11

Ooo--I'll be there for leftovers! I always like the leftovers better than the actual dinner. [NT] - Amanda_Pennsylvania - 7:31pm on 11/16/11

My sister, cousin & I are 48, 49 & 50 & still joke about sitting at - Melissa Dallas - 10:43pm on 11/16/11

Know that ALL to well!! [NT] - magnoliainchicago - 1:58am on 11/17/11

I have to ask this. - CathyZ from Kauai - 8:22pm on 11/16/11

Dad doesn't eat turkey... - Richard in Cincy - 9:03pm on 11/16/11

Ah- I should have known that. Very interesting. - CathyZ from Kauai - 5:42pm on 11/17/11

I'm on dessert and cranberry detail - KarenNoCA - 3:33pm on 11/16/11

REC - Cranberry relish - T &T from NPR - elaine - 6:32am on 11/17/11

Weird Thanksgiving for me this year, the menu is up to everyone else. - Heather_in_SF - 2:42am on 11/19/11

heather, I can eat cooked apples---it destroys the protein I'm allergic to. have they advised - AngAk1 - 7:06pm on 11/21/11

20926. Received these from XM radio. Recipes are from many different chefs, not just Martha. [NT] [LINK] - Curious1 - 4:30pm on 11/16/11 (0)

20927. NFRC: Wow, so Facebook tracks you even when you aren't a member?? [LINK] - MarilynFL - 5:32pm on 11/16/11 (10)

that must be how they decide which ads to throw up on the sidebar. [NT] - AngAk1 - 7:06pm on 11/16/11
Yup. No privacy anymore. Big Brother IS watching your every move [NT] - cheezz - 9:31pm on 11/16/11
Yes, Facebook is everywhere and they are after you....they are evil [NT] - KarenNoCA - 12:22am on 11/17/11
It is really creepy... - Richard in Cincy - 12:58am on 11/17/11

When you post pics of the supercute furries... - Sandra in New York - 3:30am on 11/17/11

Oh dear. San, do they know I wore "Tuesday" underwear on Thursday??? [NT] - MarilynFL - 3:45pm on 11/17/11

They do now. ;-) [NT] - Curious1 - 4:38pm on 11/17/11

:-) [NT] - Pat-NoCal - 5:25pm on 11/17/11
ha! You're right! [NT] - MarilynFL - 6:44pm on 11/17/11

via Forbes magazine: Facebook wants your face on ads to friends [NT] [LINK] - Traca - 9:37pm on 11/17/11

20928. This is the year! I'm solemnly swear to make stock out of the turkey carcass. [NT] - Amanda_Pennsylvania - 7:34pm on 11/16/11 (35)

My "gravy/stock" turkey is tonight, thanks to CathyZ's brilliant suggestion. [NT] - MarilynFL - 7:44pm on 11/16/11

Mine is in the freezer already, Marilyn. Glad you liked the suggestion. [NT] - CathyZ from Kauai - 8:05pm on 11/16/11

Stock great (5 QTs), turkey over-salted/cooked AGAIN. What am I doing wrong? - MarilynFL - 2:14pm on 11/17/11

Was your frozen turkey already salt-injected? I can't find a frozen bird that isn't. [NT] - Curious1 - 2:34pm on 11/17/11

ah, did you hear that, C? That was the sound of me slapping my forehead. Thanks! - MarilynFL - 2:40pm on 11/17/11

Marilyn, dumb question perhaps, are you basting it enough? That helps keep the breast morst - Joe - 3:49pm on 11/17/11

All excellent suggestions which I will follow. I basted once at 90 minutes - MarilynFL - 5:18pm on 11/17/11

Julia says to baste every 30-40 minutes. Also, I'm wondering if lowering your oven rack - Joe - 6:34pm on 11/17/11

Oh, and did you let it rest 20-30 minutes after roasting? (while making the gravy) - Joe - 7:34pm on 11/17/11

Joe, I'm curious as to what temp you aim for in the thigh? I just saw a Michael Symon recipe that - Curious1 - 9:55pm on 11/17/11

I'm usually at someone else's house and on my second glass of wine, without a thermometer handy - Joe - 10:08pm on 11/17/11

Thanks Joe, this is probably why many of us here in the USA eat dry turkey. [NT] - Curious1 - 2:24am on 11/18/11

I agree with Joe. 160�F is sufficient to take bird out and tent. It will increase in temperature [LINK] - FloriSandy - 2:50am on 11/18/11

Be reassured that salmonella is killed at 140*F. From what I understand most cases of food illness - Joe - 4:02pm on 11/18/11

I agree Joe. Cleanups between prepping food is essential. However, I�d like to know [LINK] - FloriSandy - 1:47am on 11/19/11

My source is Julia Child, but it's from the 80's.. I will look over my Foodsafe materials. - Joe - 1:52am on 11/19/11

It's in the table I linked Joe - FloriSandy - 2:53am on 11/19/11

Thanks for saving me the research! I think that if you manage to hit 160* at any time, - Joe - 3:30am on 11/19/11

I start the breast with foil over it. I find turkeys too big for me to turn over safely. [NT] - Marg CDN2 - 5:29pm on 11/17/11
Maybe don't dry-brine with salt but roast the old-fashioned way - CathyZ from Kauai - 5:35pm on 11/17/11

I've never basted my turkey. Always start breast side down, turn for last 45 minutes. If I'm doing - Steve2 in LA - 11:35pm on 11/17/11

Tell me more about "just use the sling to flip it," please, Steve... It won't just slide off? - ErininNY - 11:59pm on 11/17/11

You hold down one side of the bird with tongs, pull on the other side of the sling which tips - Steve2 in LA - 2:46am on 11/18/11

Ah, ok. It makes sense now. :) Brilliant, by the way! [NT] - ErininNY - 3:54am on 11/18/11

I'm a big fan of placing evoo/herbs under breast skin like I do with Roast Chicken Proven�al [LINK] - FloriSandy - 3:03am on 11/18/11

Hmm, they've moved it but I found it again [NT] [LINK] - FloriSandy - 3:14am on 11/18/11

Not nearly as good probably but I saw Turkey Stock in TJ's for the first time today. [NT] - Janet in NC - 8:05pm on 11/16/11
My sister & I used to fight over who got to take home the carcass. - Melissa Dallas - 9:43pm on 11/16/11

I ask for the carcass of the turkey served at work---also the ham bone. no one else wants them and - AngAk1 - 12:46am on 11/17/11

I buy a ham half a couple of times a year, mainly for the bone. [NT] - Melissa Dallas - 1:33am on 11/17/11

I save all my chicken backs. Wrap them in plastic wrap, then toss into zip lock bags - KarenNoCA - 12:18am on 11/17/11

My butcher sells me the backs and necks for thirty nine cents a pound. Great stock! [NT] - CynUpstateNY - 11:21am on 11/17/11

Wow, what a deal that is. And stock is fun to make. [NT] - Curious1 - 2:35pm on 11/17/11
A butcher friend of mine pays $400/mo to have someone to take bones away. [NT] - Traca - 4:03pm on 11/17/11

lots of stores carry turkey wings right now for roasting and then making broth/gravy. for those who - AngAk1 - 9:49pm on 11/17/11

20929. Bacon lovers..... click on the link. [NT] [LINK] - Lana in FL - 8:12pm on 11/16/11 (8)

Or there's this one..... [NT] [LINK] - Lana in FL - 8:13pm on 11/16/11
Oh my, this takes the cake... [LINK] - Lana in FL - 8:15pm on 11/16/11
Ew, ew and EW!!! [NT] - cheezz - 9:34pm on 11/16/11

Agreed. What REALLY takes the cake is that someone is making - Melissa Dallas - 9:45pm on 11/16/11

What? - Michael in Phoenix - 11:15pm on 11/16/11

:) [NT] - Melissa Dallas - 12:35am on 11/17/11

A funny. - Michael in Phoenix - 10:53pm on 11/16/11

Very cute. [NT] - Melissa Dallas - 10:57pm on 11/16/11

20930. On holiday traditions, I thought this was cute [NT] [LINK] - Melissa Dallas - 10:45pm on 11/16/11 (6)

I like it! Thanks, Melissa. [NT] - Michael in Sarasota - 1:57am on 11/17/11
Similar things went on when my wife and I were dating. It is an interesting aspect of life. [NT] - Michael in Phoenix - 4:02am on 11/17/11
Wonderful. It's funny how I've only recently learned to love collard greens, and I can sympathise - Joe - 4:35am on 11/17/11

Same here....but I laws are Japanese....sushi and turkey [NT] - cheezz - 6:35am on 11/17/11
A lot of the things he talks about are pretty standard Southern - Melissa Dallas - 1:59pm on 11/17/11

Thanks Melissa, I loved it, too. [NT] - Curious1 - 2:41pm on 11/17/11

20931. ISO online shopping list / receipe converter - MariaDNoCA - 10:59pm on 11/16/11 (4)

Epi lets you do that with their recipes. [NT] [LINK] - MarilynFL - 5:05pm on 11/17/11

Here's one called Pepperclip. [NT] [LINK] - MarilynFL - 5:08pm on 11/17/11

And another called Ziplist. [NT] [LINK] - MarilynFL - 5:10pm on 11/17/11

Gah, thanks but these aren't it -- it generated lists from here too! - MariaDNoCA - 10:25pm on 11/22/11

20932. Mexican Chicken Risotto aka Arroz Mexicano gone wrong. - Dawn_MO - 12:00am on 11/17/11 (12)

That's a wonderful menu for someone who says their heart wasn't in it! - Joe - 12:07am on 11/17/11

I agree Joe. I haven't had good luck with rice-type dishes when I double them. - Dawn_MO - 12:42pm on 11/17/11
Amen. Lucky teachers to have you on their side. [NT] - MarilynFL - 1:10pm on 11/17/11

conFusion Cooking? - Amanda_Pennsylvania - 3:04am on 11/17/11

Hah! I love it! [NT] - Michael in Phoenix - 4:01am on 11/17/11
LOL, thanks Amanda! [NT] - Dawn_MO - 12:38pm on 11/17/11
oh, good one---perhaps CathyZ can use this for her lamburger dinner [NT] - AngAk1 - 9:57pm on 11/17/11
What a great name. I think I fit into the conFused cook-group :-D [NT] - EvaN - 10:32pm on 11/17/11
Thanks--I made another pun joke today. - Amanda_Pennsylvania - 3:32am on 11/18/11

Nice one! He was probably too tired to get it. Passionate stamp collectors... - Michael in Phoenix - 6:06am on 11/18/11

LOL :-D [NT] - EvaN - 9:29pm on 11/18/11

Perfect. [NT] - MarilynFL - 11:38pm on 11/18/11

20933. Our local paper featured 8 pages of T-day recipes. Inspiration here? [NT] [LINK] - Traca - 5:31am on 11/17/11 (1)

bacon peanut brittle. [NT] - AngAk1 - 10:12pm on 11/17/11

20934. Fresh pumpkin question?? When making fresh pumpkin it never is as thick - Barbara in VA - 1:59pm on 11/17/11 (6)

I wonder if putting cheesecloth in a sieve and letting it strain for awhile would help? If your - Curious1 - 2:48pm on 11/17/11

Yep, that's what they say in Ohio too. Overnight is best. [NT] [LINK] - MarilynFL - 5:02pm on 11/17/11
I drain my pumpkin puree - judy-mass - 1:46am on 11/18/11

Mine always seems thick enough. How do you cook it? [NT] - cheezz - 5:06pm on 11/17/11
Thanks ladies! I always roast pumpkin sections, uncovered as to not collect more moisture.. - Barbara in VA - 5:19pm on 11/17/11
I make apple butter in the crockpot with that method. pumpkin should work as well. [NT] - AngAk1 - 10:13pm on 11/17/11

20935. ISO: Cost of Trader Joe blister peanuts? [LINK] - MarilynFL - 2:26pm on 11/17/11 (21)

Hey, I just happen to owe you :-), so I'd be happy to get ya some. Sending you - Pat-NoCal - 2:58pm on 11/17/11

Thanks, Pat!! [NT] - MarilynFL - 3:41pm on 11/17/11

Will mail them out to you today. [NT] - Pat-NoCal - 4:26pm on 11/17/11

[happy kisses!] [NT] - MarilynFL - 5:14pm on 11/17/11

But on the bright side, perhaps there will be a TJ near you soon. Rumor has it they're coming to - Curious1 - 2:59pm on 11/17/11

Honey, we can't even get a Cracker Barrel next to the new SuperWalmart. [NT] - MarilynFL - 5:01pm on 11/17/11
WHAT??? Sarasota??? Where? When? I know one is opening in Naples but Sarasota? - Michael in Sarasota - 8:44pm on 11/17/11

Michael, not sure where I saw it, but googled and found some references to it. Here's one. I guess [LINK] - Curious1 - 9:36pm on 11/17/11

P.S. Michael and Curious1 SRQ: Viking's new culinary center and retail store's [LINK] [IMAGE] - FloriSandy - 2:11am on 11/18/11

Here's the main website for Viking. You won't find many of the retail store's basic kitchen [LINK] - FloriSandy - 2:16am on 11/18/11
We were in the store a couple of weeks ago. Great setup! I want one of everything. [NT] - Michael in Sarasota - 11:29am on 11/18/11
[whimper....whimper....] [NT] - MarilynFL - 1:37pm on 11/18/11
Thanks for the heads up. [NT] - Curious1 - 4:14pm on 11/18/11

I'll call TJ's and get their prices when they open in 1/2 hours. They gotta be cheaper! [NT] - Michael in Phoenix - 3:27pm on 11/17/11

Thanks, Michael. And I'm betting you're right. Berties is a peanut farm so I know - MarilynFL - 3:43pm on 11/17/11

I don't know about you, but in my world I often have to ask myself if the cost... - Michael in Phoenix - 4:03pm on 11/17/11

That's 26 ounces for just under $4 at TJ's. [NT] - Michael in Phoenix - 4:03pm on 11/17/11

whoa, now that's a major savings! Thank you for checking, M. [NT] - MarilynFL - 4:59pm on 11/17/11

Blister Peanuts are now availabe at Costco in Cleveland - Julia - 9:23pm on 11/17/11

I meant available [NT] - Julia - 9:24pm on 11/17/11
Thank you for checking, Julia. [NT] - MarilynFL - 11:52am on 11/18/11

20936. Can I make the batter for a cake (cream cheese pound cake) and hold it overnight in the fridge - deb-in-MI - 4:06pm on 11/17/11 (11)

I would avoid adding any rising agents until the next day. Bring the batter - MarilynFL - 4:17pm on 11/17/11

Thank you! Makes perfect sense... [NT] - deb-in-MI - 4:42pm on 11/17/11

Deb, you may want to hold back 1/4 C of flour to mix in with the rising agent. That - MarilynFL - 4:59pm on 11/17/11

Or make a true poundcake with no leavening. My favorite doesn't have any. [NT] - Melissa Dallas - 5:29pm on 11/17/11

This one doesn't either - but now I also feel confident to make a regular cake and 'hold' overnight: [NT] - deb-in-MI - 5:47pm on 11/17/11
Pound each of butter, sugar, flour and eggs, right? Gotta try that some time. [NT] - Steve2 in LA - 11:21pm on 11/17/11

The one I usually make has 3/4 of a cup of milk in it, but - Melissa Dallas - 12:14am on 11/18/11
Mine is 3 cups sugar, 3 flour, 6 eggs, 1 brick cream cheese, vanilla! [NT] - deb-in-MI - 10:58am on 11/18/11

Think we've discussed this before but nowadays, I try to measure baking ingredients by weight rather - Steve2 in LA - 9:52pm on 11/18/11

Me too...I consume 14 oz and when I step on the scale it magically becomes 16 oz! :( [NT] - cheezz - 8:09am on 11/19/11

Coffee on the keyboard, ;-) [NT] - Curious1 - 3:34pm on 11/19/11

20937. Anyone think there would be a problem with reheating the Creamed Onion Gratin? [LINK] - Melissa Dallas - 5:41pm on 11/17/11 (3)

No- I think this will reheat very nicely Melissa [NT] - CathyZ from Kauai - 6:04pm on 11/17/11
If you want a different corn dish here is Julia's fabulous Corn Timbale - CathyZ from Kauai - 6:10pm on 11/17/11
Oh Ina's corn pudding will deflate?! Good to know, I was going to make it for TG - MariaDNoCA - 7:36pm on 11/17/11

20938. help with roasting a goose - daricem - 8:55pm on 11/17/11 (1)

Julia Child's method of steaming first to render the fat works pretty well [NT] [LINK] - Joe - 9:08pm on 11/17/11

20939. Any fans of Nadia G's ******** Kitchen? I'm always the last to know everything - Joe - 9:01pm on 11/17/11 (6)

I've offended the censors. Here's the link. I assumed when you all posted Spotted Dick above [LINK] - Joe - 9:04pm on 11/17/11

Not easily entertained, Joe. Over here we just call it being a "man" ;-D [NT] - EvaN - 10:35pm on 11/17/11
I don't care for that show, her style, her decor. Only my opinion, however... - KarenNoCA - 3:51am on 11/18/11

Like I said, I'm easily entertained, lol. And I prefer a show that's obviously a put-on - Joe - 7:26pm on 11/18/11

Come' on, Joe...you know both you and I would rather be making out with George Clooney. [NT] [LINK] - MarilynFL - 11:54am on 11/18/11

Yeah, but we'll settle for cherry stilettos and a zebra-print floor. [NT] - Joe - 3:56pm on 11/18/11

20940. Michelangelo's David Is To Be Returned To Italy [NT] [LINK] - Meryl - 9:05pm on 11/17/11 (7)

ROTFLMAO!! He got bigger everywhere except his Wienerschnitzel. - Michael in Sarasota - 9:11pm on 11/17/11

I can't believe you got away with that while I got censored for Bit chin Kitchen [NT] - Joe - 9:44pm on 11/17/11

They wouldn't let you post about a Chinese Restaurant? What the . . . !? [NT] - Steve2 in LA - 11:26pm on 11/17/11

You'd think it would've become a schnitzengruben! - Michael in Phoenix - 11:51pm on 11/17/11

LOL :-) [NT] - EvaN - 10:25pm on 11/17/11
Lol! [NT] - Lucegoosejoanie - 10:50pm on 11/17/11
I saw this before somewhere but it's a scream! [NT] - FloriSandy - 12:43am on 11/18/11

20941. I just saw the Voltaggio brothers make these Caramelized Brussels Sprouts with Bacon - Joe - 9:53pm on 11/17/11 (3)

I saw that special (although it was more of a Williams-Sonoma ad, don'tcha think?) I DID like what - Steve2 in LA - 11:23pm on 11/17/11

Yeah, I thought it odd that the Voltaggio brothers needed a roasting pan and other utensils.. - Joe - 11:28pm on 11/17/11

No, you go ahead. I'm still pretty happy with the one I've got. [NT] - Steve2 in LA - 11:29pm on 11/17/11

20942. Doesn't this sound good - but you need a 'whip' - Lucegoosejoanie - 11:19pm on 11/17/11 (9)

I've had a big one for about 20 years. Used it once. You have to have a large volume to make - Marg CDN2 - 5:34am on 11/18/11

The recipes in the book all suggest a litre whip...I am returning the one I have just bought - Lucegoosejoanie - 11:54am on 11/18/11

Couldn't you whip them in two shifts? [NT] - Joe - 4:03pm on 11/18/11

So they said when I went back, but some recipes say they need a long cooling time.... - Lucegoosejoanie - 2:58pm on 11/19/11

I am biting my lips trying not to respond to this post the way I want to. [NT] - MarilynFL - 12:01pm on 11/18/11

LOL! [NT] - Dawn_MO - 12:44pm on 11/18/11
Amen! I got... - Michael in Phoenix - 3:06pm on 11/18/11
Lol...I see it now...all innnocence, I tell you! [NT] - Lucegoosejoanie - 2:57pm on 11/19/11

Great, now I'll be seeing Devo's "Whip It" video in my head all day! [NT] [LINK] - cheezz - 8:15pm on 11/19/11

20943. Went to an olive oil tasting tonight. That's the way I like to decide on oils, instead - Marg CDN2 - 5:41am on 11/18/11 (10)

LOL! So, your favorites? [NT] - Michael in Sarasota - 11:21am on 11/18/11

Yes. These are all estate oils, some bottled by distributors but still the same - Marg CDN2 - 9:39pm on 11/19/11

LOL!! You're a party animal Marg for - FloriSandy - 3:37am on 11/20/11
Wow, thanks Marg! [NT] - Michael in Sarasota - 3:50pm on 11/20/11
ok, you lost me at the "vertical and horizontal" tasting. waiting for Steve to chime in. [NT] - AngAk1 - 7:09pm on 11/21/11

A vertical tasting is a chronological sampling of a specific oil from a specific orchard usually by - Steve2 in LA - 10:05pm on 11/21/11

I was waiting for the "lying down" explanation :) [NT] - AngAk1 - 1:05am on 11/22/11

I'm trying not to swing at the lobs anymore. [NT] - Steve2 in LA - 7:04am on 11/22/11

hahahaha... [NT] - Lucegoosejoanie - 11:48am on 11/18/11
It's fascinating how different olive oils can taste, eh? You nailed it -- like wine, varying - Traca - 2:10pm on 11/18/11

20944. I made the short-ribs from - emtd - 2:23pm on 11/18/11 (4)

Is this the one? I've saved several of her recipes. [NT] [LINK] - Curious1 - 4:24pm on 11/18/11

No this one: - emtd - 10:01pm on 11/18/11

Thanks, it does look wonderful, especially right now, I'm hungry. [NT] - Curious1 - 10:13pm on 11/18/11

oh, The Glass Castle---riveting. comfort food was the perfect choice. [NT] - AngAk1 - 6:07pm on 11/18/11

20945. Brussel sprout recipe help please - CathyZ from Kauai - 5:48pm on 11/18/11 (18)

Cathy, I watched Michael Symon Make Fried Brussel Sprouts with Walnut and Capers - here is the [LINK] - GayR - 6:13pm on 11/18/11

I saw that too, and they really sounded good! I grew some at the - DawnNYS - 8:33pm on 11/18/11
Cathy, Here is the Roasted Version from Michael Symon [NT] [LINK] - GayR - 8:34pm on 11/18/11

From Jamie Oliver: golden brussels with sticky dates and sherry vinegar - EvaN - 6:15pm on 11/18/11
I have this on my menu: Rec: Bumped-Up Brussel Sprouts (I think you can make w/o the pancetta) [LINK] - barb_b - 6:41pm on 11/18/11
My favorite way to do brussel sprouts is. . . - ms in or - 6:57pm on 11/18/11

Not roasted but this is our favourite. Brussels Sprouts with Raisins - Marg CDN2 - 7:06pm on 11/18/11
Can you add the carrots, parsnips and onions in the same pan with the brussel sprouts? [NT] - Marianne - 3:35am on 11/19/11

How about saut�ing them in brown butter? I've had bitter roasted sprouts too, - Joe - 7:31pm on 11/18/11

I'll try this, Joe- thank you [NT] - CathyZ from Kauai - 7:24pm on 11/19/11

I bet it wasn't your cooking method. Sometimes there just not as fresh, small and firm as they [LINK] - Curious1 - 10:10pm on 11/18/11

Sigh, they're instead of there. [NT] - Curious1 - 10:11pm on 11/18/11

I do something similar to many of these suggestions . . . - magnoliainchicago - 11:20pm on 11/18/11
Thank all of you so much- I decided to try ms in or's method- but I will try the others later. - CathyZ from Kauai - 12:30am on 11/19/11
This is my tried & true way - I could the bacon & onions seperately (but at the same time) [NT] [LINK] - deb-in-MI - 1:24pm on 11/19/11

"Cook" them... [NT] - deb-in-MI - 1:25pm on 11/19/11
Looks delicious, Deb. Thank you [NT] - CathyZ from Kauai - 4:51pm on 11/19/11

I forgot about this one in which the leaves are pulled off the sprouts. It's different and likeable [LINK] - Marg CDN2 - 7:47pm on 11/19/11

20946. How about a slice of Gold Stilton? Stilton, made with real gold, that is.... [LINK] - EvaN - 8:17pm on 11/18/11 (4)

Does gold have flavor? I wouldn't know. I'm picturing a mouth full of metal shavings - Joe - 9:17pm on 11/18/11

I picture gold tasting the same as my fork does when in my mouth: Nothing! [NT] - EvaN - 9:27pm on 11/18/11

I picture people feeling really special serving it. Oy... [NT] - Michael in Phoenix - 3:52pm on 11/19/11
Only a man like [IMAGE] - FloriSandy - 2:58am on 11/20/11

20947. I think my request got lost in one of my other posts. What is the difference (in preparation) - DawnNYS - 8:38pm on 11/18/11 (4)

Let me see if I can answer. I've made applesauce, apple butter, spiced crabapples and apple jelly - Steve2 in LA - 10:06pm on 11/18/11

Very clear and thorough explanation...thanks! [NT] - cheezz - 8:16am on 11/19/11
Yes, Steve, a very thorough description. I didn't realize that I put a star next to - DawnNYS - 4:12pm on 11/19/11

I just took a look at a couple recipes for Dutch Apple Jam and they are different beasts entirely. - Steve2 in LA - 11:41pm on 11/19/11

20948. If you have a Sam's Club near you, be sure - DawnNYS - 8:48pm on 11/18/11 (1)

Are those events the same at all stores? I know with Costco they are region specific - KarenNoCA - 12:01am on 11/19/11

20949. ISO recipe for Butter Chicken! Folks online keep raving about it, has anyone here made it? - Heather_in_SF - 3:30am on 11/19/11 (3)

Try looking up "Chicken tikka masala?" (nt) [NT] - mistral - 5:51am on 11/19/11

REC: Chicken Tikka Masala (I knew I had a recipe on my machine. . . ) - mistral - 5:57am on 11/19/11

Butter chicken is different that tikka masala - here is a blog I have used that has both [NT] [LINK] - Music City Missy - 8:00pm on 11/19/11

20950. Humans vs foodies - EvaN - 9:38am on 11/19/11 (12)

In all seriousness, many people just don't taste what we taste when we gobble up... - Michael in Phoenix - 3:46pm on 11/19/11
Sense of smell... - DawnNYS - 4:03pm on 11/19/11
There's more to being a foodie than "taste" . . . - magnoliainchicago - 2:54pm on 11/20/11

I'm with you magnolia, (except for the shopping, which I hate) I love the process... - Joe - 5:24pm on 11/20/11

I wish I didn't love the shopping. But I do, which means a weaning of the pantry for the food bank. [NT] - Curious1 - 1:44am on 11/21/11
I also dislike the shopping part. Luckily, my husband does that for me. [NT] - Amanda_Pennsylvania - 4:03pm on 11/21/11
I volunteer to be your personal shoppers! [NT] - AngAk1 - 7:27pm on 11/21/11

I definitely agree. A foodie friend and I are currently debating whether there is more pleasure in - Marg CDN2 - 5:35am on 11/21/11

I like searching for recipes & planning 10x more than actually doing. - Traca - 6:18am on 11/22/11

I like the planning too. - cyalexa - 1:34pm on 11/22/11

Me too! Dinner tonight = appetizers I've had my eye on. :) [NT] - Traca - 9:30pm on 11/22/11

Lol and yes...agreed...and it all gives me pleasure to eat and prep and eat my own and others food. - Lucegoosejoanie - 11:59pm on 11/29/11

20951. Help!! I am losing it for TG. I can't decide which sides to do -anyone have a T&T .... - elaine - 11:37am on 11/19/11 (7)

Sweet Potatoes and Apples - rhoward2va - 1:17pm on 11/19/11
Elaine, we love, love, love this butternut squash soup from Michael Chiarello [LINK] - Barbara in VA - 1:41pm on 11/19/11
Rec: Orange Praline Yams (Marlene Sorosky) - barb_b - 1:46pm on 11/19/11

I love her recipes. I'm doing these this year...thanks, barb. [NT] - Michael in Sarasota - 3:31pm on 11/19/11

I am a fan of her recipes too. Creative, solid recipes. I have some of her cookbooks. [NT] - CathyZ from Kauai - 7:31pm on 11/19/11

Another fan here! Love her cookbooks and recipes. [NT] - Richard in Cincy - 10:04pm on 11/20/11

Thank you, thank you. I am calm again and thanks to you all I have my soup and side. [NT] - elaine - 10:46pm on 11/19/11

20952. I bought a "broiler chicken" at Trader Joe's last week, it is a whole, small, compact - KarenNoCA - 2:57pm on 11/19/11 (8)

How small is it? Thomas Keller's famous roast chicken recipe calls for 2-3 lb chicken. [NT] [LINK] - Curious1 - 3:31pm on 11/19/11
Yes, you can roast any size chicken. But it doesn't work the other way around--you wouldn't want to - Joe - 3:45pm on 11/19/11

Thanks, I've roasted a lot of chickens, however have never seen this small broiler type - KarenNoCA - 4:02pm on 11/19/11

You're welcome, It's hard for me to find chickens that small, I've only used 3+ lb birds. [NT] - Curious1 - 4:18pm on 11/19/11

Yeah, small chickens are hard to find. It used to be that. . . - mistral - 6:51pm on 11/19/11

Broilers used to be called that because you split them and broiled them - CathyZ from Kauai - 7:29pm on 11/19/11

Personally, I love broiling as I think it imparts such a great flavor. - KarenNoCA - 12:23am on 11/20/11
I've butterflied and broiled larger chickens too, but you have to finish them off in a regular oven. - Joe - 6:21am on 11/20/11

20953. Long story about my Kindle fire :(... - Lucegoosejoanie - 3:04pm on 11/19/11 (7)

Where is "here"? [NT] - Michael in Sarasota - 3:29pm on 11/19/11
Copyright issues? [NT] - Curious1 - 3:33pm on 11/19/11

Only on the Fire? - Lucegoosejoanie - 3:45pm on 11/19/11

Good point, hopefully you'll be able to work it out. [NT] - Curious1 - 4:12pm on 11/19/11

Crisis over...my clever sprog (anyone younger than me is cleverer with gadgets, me thinks)... - Lucegoosejoanie - 4:58pm on 11/19/11

If you ever need a dose of humble pie, kids are always happy to oblige :) [NT] - cheezz - 8:02pm on 11/19/11

one thing I found out after having my Kindle for awhile, it just goes to sleep if you click the off - AngAk1 - 9:36pm on 11/21/11

20954. Something fun & light for T-day: Cranberry Salsa - Traca - 4:00pm on 11/19/11 (2)

Ooh, this looks good and different. Thanks Traca! [NT] - DawnNYS - 4:05pm on 11/19/11
I may go this way! Toss it up a little! [NT] - Glennis_NoCA - 5:35am on 11/24/11

20955. ISO different shrimp appetizer rec... I always make shrimp cocktail, which is devoured, - barb_b - 4:40pm on 11/19/11 (23)

This is my recipe, and it is in the Tried and True section, and it is amazing! - KarenNoCA - 6:31pm on 11/19/11
barb_b - Here is one I posted before - Have a look - Upside-Down Marinated Shrimp Bowl from BH&G [LINK] - GayR - 6:39pm on 11/19/11
Shrimp in Green Mayo [LINK] - Meryl - 8:02pm on 11/19/11

Yep, this is a winner. [NT] - Joe - 6:29am on 11/20/11

This was a close runner-up for the wedding. Charie's Shrimp in escabeche [LINK] - Joe - 5:06pm on 11/20/11

Coriander Lime Shrimp - rhoward2va - 8:08pm on 11/19/11
Here's a whole shrimp thread... [NT] [LINK] - Joe - 10:24pm on 11/19/11
Rec: Shrimp Cakes (Asian style) I made these since "the shrimp thread" last year and really liked [LINK] - FloriSandy - 2:31am on 11/20/11
Tell us, what else is on the menu, Barb....for guidance in a flavor profile direction. [NT] - Pat-NoCal - 3:50am on 11/20/11

We are having 35 for Thanksgiving. We have hosted for many, many years, and seems to go - barb_b - 3:39pm on 11/20/11

What, no turkey? LOL, what a wonderful menu. and what a wonderful hostess - Joe - 5:10pm on 11/20/11

LOL; for me, the turkey is not the main attraction. I get up early, head to mom's and then MIL's - barb_b - 8:02pm on 11/20/11

Dueling MIL turkeys! In some families that could be dangerous. Sounds like a great day [NT] - Joe - 8:10pm on 11/20/11

Yowza! Terrific menu. Make that creamy chicken liver pate the day before - Traca - 7:00pm on 11/20/11

Shrimp and Sesame Sticks with Apricot Dipping Sauce [NT] [LINK] - Traca - 7:02pm on 11/20/11
Ina's Roasted Shrimp [NT] [LINK] - Traca - 7:05pm on 11/20/11
Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil [LINK] - Traca - 7:18pm on 11/20/11
Ooh! This one has my vote: Ina's Baked Shrimp Scampi [NT] [LINK] - Traca - 12:23am on 11/21/11

I can vouch for this one--it's excellent! [NT] - MoNJ - 1:57pm on 11/21/11

I've been meaning to make this forever: Potted Shrimp - 4 Stars on Epi [NT] [LINK] - Traca - 5:22am on 11/20/11

I just tried this. - cyalexa - 12:33am on 11/22/11

Good to know, thanks! [NT] - Traca - 6:19am on 11/22/11

Thanks so much for the ideas! Really appreciate it! [NT] - barb_b - 11:38am on 11/21/11

20956. What's everyone's Saturday Six: Thanksgiving Edition? - MariaDNoCA - 10:23pm on 11/19/11 (6)

Why wouldn't it be potluck friendly? We love corn pudding and have it often...although not Ina's - cheezz - 3:56am on 11/20/11

Someone mentioned it would deflate/get watery or something (corn pudding doesn't have bread in it) [LINK] - MariaDNoCA - 4:21pm on 11/20/11

Not this recipe, you can make ahead and bake day of--this is the - MoNJ - 1:47pm on 11/21/11

My weekend six - Music City Missy - 4:09am on 11/20/11
My Weekend Six [LINK] - EvaN - 9:04am on 11/20/11
my weekend six - AngAk1 - 9:32pm on 11/21/11

20957. ISO TG Corn Pudding advice -- can it sit or be reheated? Help... - MariaDNoCA - 1:21am on 11/20/11 (9)

Advice - Music City Missy - 4:04am on 11/20/11

thanks for this advice Missy, I needed it too. This damn Yankee was - Janet in NC - 2:41pm on 11/20/11
I do have a thermal bag but are we talking corn pudding or casserole? (Need pudding advice) - MariaDNoCA - 4:34pm on 11/20/11

You are right in that it isn't the same [NT] - Music City Missy - 5:54pm on 11/20/11
The PD recipe is definitely denser than corn pudding, more like casserole. [NT] - MoNJ - 1:57pm on 11/21/11

T&T REC: Corn Pudding. The best! Leftovers re-heated beautifully - Marianne - 7:10pm on 11/20/11

aw sweetie, anything with 1.5 C of heavy cream is going to be good. You could have - MarilynFL - 2:35pm on 11/21/11

hahaha, so true [NT] - AngAk1 - 7:43pm on 11/21/11
ROFLMHO! Thanks! [NT] - Marianne - 10:56pm on 11/21/11

20958. my first heritage turkey - cyalexa - 1:48am on 11/20/11 (3)

My method - Music City Missy - 3:59am on 11/20/11

I don't carve at the table either. - cyalexa - 1:13pm on 11/20/11

We don't carve at the table, it is kind of messy and I think putting a pretty - KarenNoCA - 6:33pm on 11/20/11

20959. Any suggestions for a "salt-free" diet? Reading labels like crazy. I'm amazed. Everything - Elenor - 2:43pm on 11/20/11 (5)

Low salt diets are difficult in the beginning. You will notice it less and less as time goes by. [NT] - Michael in Phoenix - 3:33pm on 11/20/11
Just learned that I must adopt a low salt diet, too. Doctor's advice was... - Marianne - 4:44pm on 11/20/11

If you rinse canned beans, doesn't that help with the sodium content? [NT] - ErininNY - 12:54am on 11/21/11

I THINK that I read on one of the low sodium sites that rinsing doesn't remove the Na, the beans - Marianne - 1:16am on 11/21/11

Oh, darn. And here I thought I was being health-conscious, making hummus with canned beans. - ErininNY - 1:33am on 11/21/11

20960. Who posted this recipe? Search isn't coming up with anything. They're great! [LINK] - Barbara in VA - 3:35pm on 11/20/11 (1)

Could it be filed under one of the T&T categories? The recipes there don't show up in search. [NT] - EvaN - 5:30pm on 11/20/11

20961. Help! Have one 13.5 lb. turkey. 12.5 people coming. I need to buy a (spare) turkey breast, right? - ErininNY - 4:57pm on 11/20/11 (31)

We always throw in extra Legs, because that is a favorite around here. [NT] - barb_b - 5:08pm on 11/20/11
I think that should be plenty of turkey for that many people. You wouldn't need a spare breast - Joe - 5:19pm on 11/20/11

Joe, gotta say I think that it cutting it really close - CathyZ from Kauai - 6:18pm on 11/20/11

Not at all. Maybe in my experience there are so many side dishes and extras - Joe - 7:55pm on 11/20/11

And on second thought an extra breast will give you a second pan of drippings for gravy - Joe - 7:58pm on 11/20/11
True- I am from the Midwest and also Hawaii where appetites are big - CathyZ from Kauai - 8:05pm on 11/20/11

That's 5.25 lb. per person,lol. How long are they staying? [NT] - Joe - 8:07pm on 11/20/11

Only 2 nights. I love having turkey meat in the freezer. Good thing, huh? [NT] - CathyZ from Kauai - 8:13pm on 11/20/11

Yep, having any roast meat in the freezer is a blessing. [NT] - Joe - 8:15pm on 11/20/11

I agree it's cutting it close. I always planned on 1.5 lbs per person for TG (BH&G guide) [LINK] - MariaDNoCA - 8:05pm on 11/20/11
Don't forget that the best part of a turkey are the leftovers. Which is why I get a 12lb bird for 2 [NT] - Michael in Sarasota - 9:08pm on 11/20/11
Don't forget that the best part of a turkey are the leftovers. Which is why I get a 12lb bird for 2 - Michael in Sarasota - 9:09pm on 11/20/11

It will be fine. I put 2 turkey legs over the original turkey legs since our majority like dark meat [NT] - elaine - 6:20pm on 11/20/11
Here's a handy guide from Good Housekeeping [NT] [LINK] - Traca - 6:38pm on 11/20/11

Funny; that chart says plan on 12 lb. for 12 servings. :) [NT] - ErininNY - 10:54pm on 11/20/11

Erin, I'm no pro, but the 12 pounds/12 people factors in loss from the - Traca - 11:30pm on 11/20/11

Yep, I planned to cook the extra turkey breast the night before and warm with gravy in case of emerg [NT] - ErininNY - 12:48am on 11/21/11

Hmm. Ok. Thanks for the insight, all... Ordered a turkey breast; not returning the bird >> - ErininNY - 10:58pm on 11/20/11

Erin, I panicked when I read that you chased the bird down for an hour. - Joe - 11:29pm on 11/20/11

Ha! Yes, might as well have been, frankly. ;) All's well that ends well (or begins well, I hope). [NT] - ErininNY - 12:51am on 11/21/11

Erin, how are you cooking your turkey? [NT] - Traca - 11:35pm on 11/20/11

Compiled the advice of everyone here and elsewhere and came up with this: - ErininNY - 12:53am on 11/21/11

You will have a great turkey, Erin. Check the timing though. - CathyZ from Kauai - 1:41am on 11/21/11

Thanks, Cathy--good point; there's about 30 min. difference b/w 15 and 18 min./lb. - ErininNY - 2:39am on 11/21/11

Thank you, Erin (and Cathy and Traca and Steve and Joe and Sandy)... - MarilynFL - 12:16pm on 11/21/11

I'd season your bird the night before and stick it in the fridge overnight. Also, [LINK] - Traca - 6:12am on 11/21/11

this makes a wonderful moist turkey---and faster, but, the stuffing gets way too moist, I think. - AngAk1 - 8:01pm on 11/21/11

Agreed. Super moist turkey. I never cook stuffing in the bird. Too impatient. :) [NT] - Traca - 9:58pm on 11/21/11

Good point on the seasoning tip; thanks! Haven't seen the bags here. As long as it's cooked, I'll be - ErininNY - 3:20am on 11/22/11

Ya just never know... Caution is needed for the .5 child!! ;) [NT] - FloriSandy - 2:27am on 11/21/11
Brine and Martha Stewart Cheesecloth method--works like a charm! [NT] - MoNJ - 1:45pm on 11/21/11

20962. My silly for today.... - barb_b - 5:28pm on 11/20/11 (6)

Ah Man! Just realized that my cart sharing friend has my slab bacon and I have her onions! [NT] - barb_b - 6:17pm on 11/20/11
Oh golly, I think she got the better part of the mix-up! LOL! [NT] - KarenNoCA - 6:21pm on 11/20/11
Better cart than dh, I always say. [NT] - MarilynFL - 11:34am on 11/21/11
I had a friend who used to put random items in other people's carts... - Michael in Phoenix - 7:49pm on 11/21/11

One of my room-mates from college would do that. She would put - barb_b - 1:17pm on 11/22/11

I think I knew her too... [NT] - Michael in Phoenix - 2:02pm on 11/22/11

20963. First batch of Christmas cookie dough just went into the freezer. - Melissa Dallas - 9:59pm on 11/20/11 (10)

Would you share your recipe, Melissa? Please? [NT] - Michael in Sarasota - 11:20pm on 11/20/11

Rec: Pepparkakor - Melissa Dallas - 11:54pm on 11/20/11

Thanks!! [NT] - Michael in Sarasota - 1:12am on 11/21/11

HA! Beat you by one day :) Have to get my turtle ingredients next week...so much to do ... [NT] - cheezz - 12:36am on 11/21/11

I spent $110 at Aldi this week-mostly on baking stuff - Melissa Dallas - 12:41am on 11/21/11

Notice how all the baking ingredients have gone up in price?! [NT] - cheezz - 12:50am on 11/21/11

That's why I went to ALDI. Everything is high right now. [NT] - Melissa Dallas - 1:34am on 11/21/11

We don't have ALDI - first I've heard of it. We do Trader Joes :) [NT] - cheezz - 7:11am on 11/21/11

Aldi and TJ's have the same parent company, I believe, A German co. [NT] - Janet in NC - 5:36pm on 11/21/11

Yep. Same stuff, different wrapper. ;) (Although Aldi's reputation in Europe is very different from - ErininNY - 11:31pm on 11/21/11

20964. Traca, a friend served us Dorie Greenspan's Marie-Helene's Apple Cake last night [LINK] - Joe - 10:28pm on 11/20/11 (10)

Ooh, it's lovely, isn't it? I'd be tempted to serve it w/ breakfast w/ a side of sausage too. What - Traca - 11:26pm on 11/20/11

I don't see why not. But does that mean I couldn't have whipped cream too? - Joe - 11:32pm on 11/20/11

Exactly. I struggle with calling it a "cake". [NT] - Traca - 11:36pm on 11/20/11
i bought an 8 in" springform pan to make this, it was worth it. [NT] - Curious1 - 1:53am on 11/21/11

Still trying to figure out what makes it different from Balzano apple cake--has anyone tried both? [NT] - MoNJ - 1:41pm on 11/21/11

Mo, I've made both, both are great--the Marie-Helene cake has rum; Bolzano cake doesn't. - ErininNY - 3:19pm on 11/21/11

Ah, thanks!! :) [NT] - MoNJ - 6:07pm on 11/21/11

And then there's Judy in Mass's Pear Cake - Marg CDN2 - 7:27pm on 11/21/11

For either apple cake replace part of the flour with almond flour for a different take. [NT] - Sylvia - 10:59am on 11/22/11
This was heavenly! Loved every morsel! [NT] - Glennis_NoCA - 5:44am on 11/24/11

20965. Oh my - I don't think this woman will ever hear from this company again [LINK] - EvaN - 11:33pm on 11/20/11 (21)

Hahahahaha! [NT] - Joe - 11:43pm on 11/20/11
Still laughing. And I have eaten a lot of those dishes.... [NT] - Melissa Dallas - 12:09am on 11/21/11
They stole my mom's quilt club cookbook!!!!! Honestly, I think I own TWO of these [NT] - cheezz - 12:43am on 11/21/11

BTW, this should go in Tried n True potluck dishes....my DAR ladies group would love them [NT] - cheezz - 12:44am on 11/21/11

My mom's big in DAR & DRT [NT] - Melissa Dallas - 1:32am on 11/21/11

Send her the cookbook link...she'll probably get ideas for the next tea :) [NT] - cheezz - 7:10am on 11/21/11

This is a HOOT! Loved the ivy. Thanks for posting ; ) [NT] - Marianne - 1:09am on 11/21/11
Funny!! How thoughtful was the employee's Cheese-filled - FloriSandy - 2:05am on 11/21/11

and how about that whole tomato in the middle of the plate [NT] - cyalexa - 3:44am on 11/21/11

Indeed, it is very profound. [NT] - FloriSandy - 4:11am on 11/21/11

Does this mean I should feel guilty for eating. . . - mistral - 3:37am on 11/21/11

I like the hash brown one with sour cream too. And Velveeta Salsa Mac & Cheese with hamburger.... - Melissa Dallas - 3:45am on 11/21/11

Yup, we all have our comfort food. Velveeta was a staple in our household...and spam. [NT] - cheezz - 7:11am on 11/21/11

I'm still slightly queasy. [NT] - MarilynFL - 3:11pm on 11/21/11
one of the comments mentioned this lampooning of the old WW recipe cards from the 70s. Hilarious [NT] [LINK] - AngAk1 - 9:51pm on 11/21/11

Ang, those recipe cards are d i s t u r b i n g!!! LOL [NT] - EvaN - 9:51am on 11/22/11
Of Ang! The bean and mushroom salad would be perfect for Halloween!!! Ugh! [NT] - cheezz - 1:37am on 11/23/11
Oh! The bean and mushroom salad would be perfect for Halloween!!! Ugh! [NT] - cheezz - 1:43am on 11/23/11

Y'all know what I mean....darn auto-correct [NT] - cheezz - 1:44am on 11/23/11

Laughed myself silly over this! My roommate: "Are you okay?" LOL!!!! [NT] - Traca - 4:42am on 11/24/11

I actually remember, and cooked from, those early WW books and cards. gahhhh. but it worked. - AngAk1 - 6:42pm on 11/28/11

20966. ISO Meryl, found McCormick Smokehoue Ground Black Pepper in my new Publix today. $3.59/can. If you - Marianne - 1:03am on 11/21/11 (1)

Marianne, thanks so much for thinking of me! A member here sent me two containers a month or so - Meryl - 12:52am on 11/22/11

20967. Made this Whiskey-Soaked Dark Chocolate Bundt Cake [LINK] - Melissa Dallas - 1:37am on 11/21/11 (5)

[tee-hee] I dyslexically read this as: "Whiskey-soaked, I made this dark chocolate bundt cake." - MarilynFL - 3:09pm on 11/21/11

A comma does make the world of difference to the meaning. LOL! [NT] - Sylvia - 3:17pm on 11/21/11
That could be good too! (nt) [NT] - mistral - 5:16pm on 11/21/11
Would've had to be the brandy because it would be really hard - Melissa Dallas - 10:59pm on 11/21/11
Come to think of it.... - SallyBR - 5:53pm on 11/22/11

20968. Anyone have experience baking with bicarbonate of ammonia? Nick Malgieri's book... - Michael in Phoenix - 2:18pm on 11/21/11 (8)

Michael, I used it for a Swedish/Norwegian? cookie. It was hard to find and didn't seem - MarilynFL - 2:32pm on 11/21/11
No, it is a classic leavener used in lots of old recipes, especially European ones - Melissa Dallas - 2:43pm on 11/21/11

Ok, but it seems extreme to use such a toxic chemical in a home-baked item. - Michael in Phoenix - 3:06pm on 11/21/11

Michael, just wikied bicarbonate of ammonia--not toxic or smelly. . . - mistral - 5:14pm on 11/21/11

My mom made these for Christmas every year and they were delicious. REC: Princess Gems - Dawn_MO - 4:01pm on 11/21/11
Yes- I used to use it all the time when I baked a lot of cookies - CathyZ from Kauai - 5:44pm on 11/21/11
my Mom also used this in some German/Russian cookies. we would get it at the pharmacy. now [LINK] - AngAk1 - 9:21pm on 11/21/11
Used it to cook in Prague and Israel--it was sold in little packets. Sold in Italian delis in NYC.:) [NT] - ErininNY - 10:20pm on 11/21/11

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