Eat@ Recipe Swap & Recipes :

Some cosmetic changes in preparation for larger site changes in the works.

Close

Eat.at Recipe Swap

Threads: 18823 Messages: 171766

Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189

29616. INPUT & FEEDBACK - pmassell_93 - 1:45pm on 05/06/17 (1)

19977. Here's what you get when a man uses a heart-shaped cookie cutter: - MarilynFL - 7:34am on 02/15/11 (48)

I LOVE these. Too funny. [NT] - Melissa Dallas - 8:13am on 02/15/11
OMG!!! This is priceless!!! Where did it come from? [NT] - Marianne - 9:49am on 02/15/11

I can add one tiny bit of Valentine's Day humor to this thought...DH and I were rushed for time in - Marianne - 9:54am on 02/15/11

What a sweetheart! (photo came in an email...from a male friend!) [NT] - MarilynFL - 12:34pm on 02/15/11

Oh my godness, those are too funny! :-D [NT] - EvaN - 11:07am on 02/15/11
Priceless! [NT] - Traca - 1:05pm on 02/15/11
Gee, you say that like it's a "bad" thing. I mean, this can't be anything new to anyone . . . is it? [NT] - Steve2 in LA - 3:23pm on 02/15/11

Was to me...I thought it was incredibly sweet. I have 4 heart-shaped cookie cutters and the - MarilynFL - 3:38pm on 02/15/11

I was wondering why only the heart-shaped cookie cutters at the Kitchen Store I work in - Joe - 4:51pm on 02/15/11

oh, hahaha. and just to announce---I got engaged yesterday--a Valentines Day surprise! - AngAk - 11:27pm on 02/15/11

Oh Ang! I'm thrilled for you! xoxoxo [NT] - Traca - 11:49pm on 02/15/11

Oh, Ang- how wonderful! Congrats! [NT] - CynUpstateNY - 8:54am on 02/16/11

Me Too! Please tell me it had nothing to do with these cookies!!! - Joe - 12:32am on 02/16/11

nope, cookies did not play a part---but it could have been lovely Maui. [NT] - AngAk - 1:39am on 02/16/11
Congratulations, Joe. [NT] - Pat-NoCal - 9:40am on 02/16/11

HA! I meant I was thrilled, too. V-day was pretty uneventful around here. - Joe - 12:46pm on 02/16/11

Feel better soon, Joe. [NT] - Pat-NoCal - 2:00pm on 02/16/11
Ok, not so young! too old maybe for all this fuss---but it sure feels good to be happy. [NT] - AngAk - 2:13pm on 02/16/11

Oh, let us fuss! Ang, - orchid - 2:29pm on 02/16/11

Congratulations, Ang!!! [NT] [IMAGE] - Meryl - 1:42am on 02/16/11
Mazel Tov! So happy for you! [NT] - deb-in-MI - 6:44am on 02/16/11
(((((((HUGS!!!!)))))))). - MarilynFL - 7:32am on 02/16/11

nope---on a card pick set in a little pot of orchids. quite romantic and total surprise. [NT] - AngAk - 2:20pm on 02/16/11

omg, a romantic AND he cooks! [NT] - MarilynFL - 2:44pm on 02/16/11

Wonderful News!! YEAH!! Now we can look forward to hearing about the big day and the menu! : ) - barb_b - 8:21am on 02/16/11
Oh, Ang, congrats!!! I am so happy for you. [NT] - Dawn_MO - 8:53am on 02/16/11
Congratulations, Ang! How romantic! :) [NT] - ErininNY - 9:16am on 02/16/11
Congratulations, Ang. [NT] - Pat-NoCal - 9:40am on 02/16/11
I love happy news. Best wishes for the future, Ang. Was the way to his heart thru his tummy or - Curious1 - 1:17pm on 02/16/11

Oh, yes he cooks. we love being in the kitchen together. I need to learn to just sit back sometimes - AngAk - 2:22pm on 02/16/11

How wonderful! I wish you both much future happiness! [NT] - Marianne - 1:44pm on 02/16/11
Congratulations to you! *Clink* to both your futures! [NT] - Carianna in WA - 3:03pm on 02/16/11
Many many blessings to you both!!! Do you have a date set? [NT] - cheezz - 3:13pm on 02/16/11

no date yet. might be during fishing season in July when my sis is up visiting with her family. I - AngAk - 4:14pm on 02/16/11

I think getting married in waders sounds great. You can present each other with new fishing flies - Joe - 5:05pm on 02/16/11

haha, and I'll keep the net handy---in case he starts to dart away! [NT] - AngAk - 7:31pm on 02/16/11
HA! Love the ideas Joe :) And you can attach the veil to your fishing hat [NT] - cheezz - 8:56pm on 02/16/11

I just saw this--congrats, Ang! [NT] - Amanda_Pennsylvania - 4:21pm on 02/16/11
Oh yay! Best wishes!!!!!!!!! [NT] - MariaDNoCA - 6:55pm on 02/16/11
YAY Ang, congratulations!!! I just saw this and I'm so happy for you!! [NT] - FloriSandy - 8:41pm on 02/16/11
Best wishes for all good things! [NT] - Cindy - 12:38am on 02/17/11
Congratulations, Ang! Many years of happiness for you both. [NT] - Michael in Phoenix - 8:39am on 02/17/11
The best to you both!! [NT] - lorijean - 10:25am on 02/17/11
Congratulations Angie!!! Sooo happy for you!!! - Sandi in Hawaii - 10:57am on 02/17/11

He did---on our last day in Kihei, Valentine's day morning. [NT] - AngAk - 1:26pm on 02/17/11

LOL!! A new twist on "Idle hands are the devil's workshop"! [NT] - FloriSandy - 8:56pm on 02/15/11

Congratulations Ang [NT] - carol whidbey Is - 9:53am on 02/16/11

That is too funny! [NT] - Amanda_Pennsylvania - 4:25pm on 02/16/11

19978. (reposting an oldie) Chile Con Queso (aka �Cheese Dip with a Zip�) - MarilynFL - 9:39am on 02/15/11 (1)

LOL! [NT] - Joe - 11:40am on 02/15/11

19979. Two Wonderful Stuffed Egg recipes - Richard in Cincy - 11:25am on 02/15/11 (8)

REC: Goat Cheese and Herb Stuffed Eggs - Richard in Cincy - 11:29am on 02/15/11
REC: Bacon and Bleu Cheese Stuffed Eggs - Richard in Cincy - 11:32am on 02/15/11
Richard, will you repost these recipes under your stuffed egg comment at 19967? [NT] - Traca - 1:02pm on 02/15/11

Your timing is perfect! I just bought a 5-dozen box of eggs to practice with. I'd - Traca - 1:20pm on 02/15/11

Yes, I hate overdone boiled eggs... - Richard in Cincy - 2:21pm on 02/15/11

Exactly - perfect eggs everytime. And if you want the yolks centered (to avoid thin white edges)... - cheezz - 7:04pm on 02/15/11

thanks for this chezz, I'll give it a try next time. Who knew? [NT] - Janet in NC - 9:04pm on 02/15/11

Perfect. I love everything stuffed - and stuffed eggs have turned out to be a family - EvaN - 10:48am on 02/19/11

19980. REC: Cajeta Brown Rice Pudding - Richard in Cincy - 11:48am on 02/15/11 (10)

If you can find it, Coronado Cajeta Quemada made with goats milk is the absolute best - Melissa Dallas - 12:48pm on 02/15/11

Cajeta.... oh my! - Sandra in New York - 1:59pm on 02/15/11

Thanks for the info. Will have to look for it and do it with the real thing! - Richard in Cincy - 2:28pm on 02/15/11

I've been known to chill a can of sweetened condensed milk & eat it out of a spoon like candy [NT] - Melissa Dallas - 3:14pm on 02/15/11

have you ever - Richard in Cincy - 4:37pm on 02/15/11

No, but I've put it in hot coffee. Makes a really quick flan too - Melissa Dallas - 4:42pm on 02/15/11

try boiling the can in water for a while... - rvb - 6:58pm on 02/15/11

I agree, it's good, but it's neither dulce de leche OR cajeta! - Sandra in New York - 8:01pm on 02/16/11
Here's the wikipedia definition of cajeta - Richard in Cincy - 5:27pm on 02/17/11

Bravo! I've made Rick Bayless' version. Very good. [NT] - Traca - 3:38am on 02/18/11

19981. The joy of a chicken in a pot... - Richard in Cincy - 12:13pm on 02/15/11 (6)

You showed THAT chicken who was boss, eh? Love it! [NT] - orchid - 2:36pm on 02/15/11
Very Impressive! I always have the best of intentions, but end up having to throw out the gizzards - barb_b - 3:51pm on 02/15/11
Very Impressive! I always have the best of intentions, but end up... - rvb - 6:32pm on 02/15/11
Way to go! Now that really is power cooking. [NT] - cheezz - 7:06pm on 02/15/11
That almost qualifies as chicken abuse! :-) Well done... [NT] - SallyBR - 10:29am on 02/16/11
Well played! [NT] - Amanda_Pennsylvania - 10:19pm on 02/16/11

19982. The "secret" original recipe for Coca Cola?? [LINK] - MarilynFL - 12:49pm on 02/15/11 (4)

Neroli [LINK] - MarilynFL - 12:50pm on 02/15/11
you got the cocaine, marilyn, but... - rvb - 6:20pm on 02/15/11

my resarch shows that cocaine was outlawed 97 years ago and was removed from coca cola 98 years ago. - rvb - 6:42pm on 02/15/11

ah, so the CC Bottling Company had their own little "seven percent solution." I wondered - MarilynFL - 7:29am on 02/16/11

19983. Pork Stir-Fry with Green Beans and Peanuts...Just excellent, lots of flavor and healthy also. I [LINK] - Curious1 - 12:57pm on 02/15/11 (2)

Healthy and delicious? Sounds like an oxymoron. Saved and thanks for posting! [NT] - FloriSandy - 9:01pm on 02/15/11
Yum, this sounds so good. Thanks for posting, Curious! [NT] - Dawn_MO - 9:51pm on 02/15/11

19984. I've always assumed a cup of flour was about 5 ounces. I just found the weight chart for [LINK] - Curious1 - 1:36pm on 02/15/11 (9)

Be very careful about this. I've started using weight charts and they can vary. - MarilynFL - 1:52pm on 02/15/11

I agree with Marilyn... - desertculinary - 2:06pm on 02/15/11

Thanks, I see what the two of you mean. Just checked my W-S, which gives measurements and see they - Curious1 - 2:21pm on 02/15/11

I did a test of my own brand (Wegman's unbleached) and - rhoward2va - 4:43pm on 02/15/11
I think it was Sandi in Hawaii that did a very thorough comparison of weights vs. cups. - Dawn_MO - 9:19am on 02/16/11

Is this it? [LINK] - MarilynFL - 9:31am on 02/16/11

And I just saw a Kenji Lopez-Alt (A CI recipe developer) recipe that calls for 11 oz - Curious1 - 11:58am on 02/16/11

No, I agree with you. I was looking for a simple, consistent answer too. [NT] - MarilynFL - 1:41pm on 02/16/11

and they say that weighing is the really accurate way to go. hmmmm [NT] - AngAk - 2:51pm on 02/16/11

19985. Anyone here live in the Willamette Wine Country of Oregon? [NT] - CynUpstateNY - 3:54pm on 02/15/11 (2)

I know someone there. I'd be happy to forward her a question. Sadly, I haven't been up to see her. [NT] - Joe - 9:32pm on 02/15/11

I pm'd you, Joe [NT] - CynUpstateNY - 4:14am on 02/16/11

19986. Last min request: Good restaurant in SF for a group -- some will be taking muni/some will drive in - MariaDNoCA - 5:56pm on 02/15/11 (5)

Maria, check out Butterfly's website and see if that would work - SusanKentfieldCa - 8:22pm on 02/15/11

Thanks -- that was one I was looking at...when did you last go? - MariaDNoCA - 9:23pm on 02/15/11

We went between Thanksgiving and xmas for lunch - SusanKentfieldCa - 11:57am on 02/16/11

How about Paragon Restaurant and Bar, which is near the train station. [LINK] - Pat-NoCal - 1:12pm on 02/16/11

Oooh thanks -- this got push to next week so will have time to check thes out. Thxs! [NT] - MariaDNoCA - 6:53pm on 02/16/11

19987. REC: New Orleans Pecan Pie Bread Pudding... ok, tell me this doesn't look yummy!! [NT] [LINK] - cheezz - 6:44pm on 02/15/11 (0)

19988. Picked up thick boneless pork chops... kids request rice... ISO your fave sauce to pour over both. [NT] - Carianna in WA - 8:13pm on 02/15/11 (6)

I like browning the chops well, deglazing the pan with apricot preserves and dijon mustard - Melissa Dallas - 8:40pm on 02/15/11
Yep! No hesitation here...Smothered Pork Chops posted by Curious1. [LINK] - orchid - 8:42pm on 02/15/11

"- - - Old tires? LOL!! [NT] - FloriSandy - 8:44pm on 02/15/11

Yep! I guarantee they'll taste delicious! [NT] - orchid - 8:54pm on 02/15/11

I must make this again. I'm glad you enjoyed it. [NT] - Curious1 - 1:28pm on 02/16/11

One of my favs: mhttp://www.food.com/recipe/blackberry-pork-chops-57792 - Brooksie - 9:59pm on 02/15/11

19989. Dinner tonight was Grilled Flank Steak... - desertjean - 1:20am on 02/16/11 (1)

Yum! Must try - thank you! [NT] - deb-in-MI - 6:41am on 02/16/11

19990. ISO Pat-NoCal - With reference to Savory Loaves (aka Sophie Dudemaine) here is an article you may [LINK] - GayR - 7:55am on 02/16/11 (7)

Gay, these sound wonderful! Now I need to track down a recipe. I loved the line - barb_b - 8:56am on 02/16/11
Gay, you have a great memory! Doesn't this 'cake' look scrumptious? I like that it can be made - Pat-NoCal - 9:31am on 02/16/11

Barb and Pat, Here is another recipe - from citronetvanille.com French Gruyere w/green olives and [LINK] - GayR - 9:39am on 02/16/11

Beautiful! What I wouldn't give to have a slice of this right now to go with coffee, and then later - Pat-NoCal - 10:43am on 02/16/11

Thanks for the recipes. I think this will be a huge hit here. [NT] - barb_b - 11:08am on 02/16/11
I'll take mine toasted. [NT] - AngAk - 3:10pm on 02/16/11

that idea to use cubes of savory "cake" on skewers with tomatoes etc is very clever. [NT] - AngAk - 3:04pm on 02/16/11

19991. ISO dessert for foodie crowd. - Amanda_Pennsylvania - 10:28am on 02/16/11 (34)

Here's the menu: roasted pork loin/homemade applesauce/potato pancakes/vegetable - Amanda_Pennsylvania - 10:35am on 02/16/11

Bienenstich - German Bee Sting Cake [LINK] - Melissa Dallas - 11:04am on 02/16/11

excellent suggestion, and this cake can be frozen after baking with great results. good do-ahead [NT] - AngAk - 3:13pm on 02/16/11

Good to know. I always wonder if things can be made ahead. [NT] - Amanda_Pennsylvania - 3:59pm on 02/16/11

Tarte Tatin? (sounds like a fun evening! ;) [NT] - Richard in Cincy - 11:04am on 02/16/11
Or maybe lemon bars served with some whipped cream? [NT] - Amanda_Pennsylvania - 11:21am on 02/16/11
This spice cake with orange cream cheese frosting is moist and delicious. Or how about cheesecake or [LINK] - Pat-NoCal - 11:34am on 02/16/11
I think you should bring MariaDNoCA's MIL, grab the liquor, duck and take cover. [NT] - MarilynFL - 12:09pm on 02/16/11

LOL! [NT] - AngAk - 3:14pm on 02/16/11
ROFLOL --- so true...so true... [NT] - MariaDNoCA - 6:48pm on 02/16/11
I vote for something that lights on fire. [NT] - MariaDNoCA - 6:50pm on 02/16/11

LOL.LOL!! [NT] - AngAk - 7:30pm on 02/16/11

Something that will survive a food fight? I think an apple dessert is best with pork. - Joe - 12:39pm on 02/16/11

This Pear and Almond Tart looks promising. You may be able to find time to poach the pears [LINK] - Joe - 12:43pm on 02/16/11

oh, I have an apple "pie/crumble" that looks really easy. The crust is half-pressed into the pan and - MarilynFL - 1:24pm on 02/16/11

You've got to love the Internet. Authors put the recipe out on the web: "Simplest Apple Pie" [LINK] - MarilynFL - 1:29pm on 02/16/11

Other recipes from this book: [NT] [LINK] - MarilynFL - 1:32pm on 02/16/11
Sounds wonderful. Unfortunately, there's applesauce with dinner... - Amanda_Pennsylvania - 3:18pm on 02/16/11

That does look good. Think I could use a store-boughten crust? - Amanda_Pennsylvania - 2:17pm on 02/16/11

Sure. [NT] - Joe - 3:06pm on 02/16/11

p.s. and I say focus on the positive elements of the evening, setting an intention to have fun, and - Pat-NoCal - 12:57pm on 02/16/11

Thanks, Pat. ;) I think the evening will be fine. [NT] - Amanda_Pennsylvania - 2:08pm on 02/16/11

This is a foodie's dream- REC Raspberry Swirl Cheesecake - CathyZ from Kauai - 2:02pm on 02/16/11

I like apple desserts with pork but the menu says applesauce and I don't "double" ingredients - CathyZ from Kauai - 2:09pm on 02/16/11

Excellent point. [NT] - Joe - 3:06pm on 02/16/11

This reminds me that I have a recipe for a Lime Cheesecake with Gingersnap Crust. - Amanda_Pennsylvania - 2:18pm on 02/16/11

Perfect! That will be wonderful with the rest of the menu [NT] - CathyZ from Kauai - 2:36pm on 02/16/11

this does sound perfect. [NT] - AngAk - 3:19pm on 02/16/11
Thanks, Cathy. I'm printing the raspberry cheesecake recipe. - Amanda_Pennsylvania - 3:19pm on 02/16/11

the Lake Country Pear and Walnut cake would go well with the dinner and is easy and do-ahead. [NT] [LINK] - AngAk - 3:17pm on 02/16/11
Mary Jane Brownies. I will have to go to my cookbook from the 60's. [NT] - Michael in Sarasota - 6:09pm on 02/16/11

aw, how sweet of you to try and mellow out the vitrol company. [NT] - MarilynFL - 2:32pm on 02/17/11
Ok, it took me two days but I finally got the joke. [NT] - Amanda_Pennsylvania - 3:28pm on 02/17/11

;-) [NT] - Michael in Sarasota - 4:04pm on 02/17/11

19992. REC: Beef Vegetable Strudel with Feta - Richard in Cincy - 11:06am on 02/16/11 (0)

19993. REC: German Meatballs in Caramelized Onion Sauce (Frikadellen zu brauner Zwiebelso�e) - Richard in Cincy - 11:19am on 02/16/11 (1)

oh, my mouth is watering! [NT] - AngAk - 3:21pm on 02/16/11

19994. REC: Brewmaster�s Beef Stew (Rindersaftfleisch "Br�umeister") - Richard in Cincy - 12:00pm on 02/16/11 (5)

I need a spatzle maker. My potato ricer works in a pinch, but not great. [NT] - Melissa Dallas - 12:16pm on 02/16/11

You could always try the old Hausfrau technique of flicking them off the wooden board! [NT] - Richard in Cincy - 12:19pm on 02/16/11

Or the box grater? I'm just not that patient. [NT] - Melissa Dallas - 1:19pm on 02/16/11

yum. I have a venison roast that my sister sent---sounds like a perfect recipe for it. [NT] - AngAk - 3:22pm on 02/16/11

Yes, it would be very good with Venison Roast and Kartoffelkn�deln. [NT] - Richard in Cincy - 3:31pm on 02/16/11

19995. REC: Beef Stew with Chocolate Sauce and Noodles (Rindsragout mit Schokoladenso�e) - Richard in Cincy - 12:20pm on 02/16/11 (3)

Wow Richard- you are prolific today. The recipes all look wonderful! Have you made this one? - CathyZ from Kauai - 2:04pm on 02/16/11
Cathy I'm plannng my next dinner party... - Richard in Cincy - 2:49pm on 02/16/11
it's like a mole sauce. kinda sorta. can you get "real" black forest ham? [NT] - AngAk - 3:24pm on 02/16/11

19996. REC: Black Forest Asparagus Ham Rolls au Gratin (Gratinierte Spargel-Schwarzwald Schinken-Rollen) - Richard in Cincy - 12:34pm on 02/16/11 (1)

This looks wonderful. I could eat this as a main dish. [NT] - Amanda_Pennsylvania - 4:02pm on 02/16/11

19997. Check out this cookbook(s) coming out next month. With a discounted $467.62 price tag. [LINK] - Curious1 - 12:56pm on 02/16/11 (17)

Here's an article about it... [NT] [LINK] - Curious1 - 12:57pm on 02/16/11
But it's marked down from $625! - Richard in Cincy - 1:27pm on 02/16/11

In other words: a bargain! :-) [NT] - SallyBR - 9:13pm on 02/16/11

They originally were going to charge $1500 for it. The lab is near my home & a friend of mine worked - Traca - 1:44pm on 02/16/11

FYI, they're only printing 6,000 copies. Half of them are sold already. (Preorder) [NT] - Traca - 5:11pm on 02/16/11
My friend in Seattle has already ordered his book and is going to the launch next week. - Amanda_Pennsylvania - 10:12pm on 02/16/11

Who is that? Curious if I know him. [NT] - Traca - 3:19am on 02/17/11

His name is Jeth Odom. I asked if he knew you, but haven't heard back yet. - Amanda_Pennsylvania - 9:07am on 02/17/11

I don't think I know Jeth, but a lot of people know me through Twitter or my blog. I have this idea - Traca - 12:53pm on 02/17/11
I'd be curious to hear what he's up to. I have friends working at Alinea & have met with David Chang [NT] - Traca - 12:55pm on 02/17/11

I would love to see that lab! What a great opportunity for your friend. [NT] - Curious1 - 11:10am on 02/17/11

A friend of mine did a nice write up about being inside the lab. Check it out. [NT] [LINK] - Traca - 12:49pm on 02/17/11

Should I wait till it comes out for my Kindle? [NT] - Michael in Sarasota - 6:12pm on 02/16/11
I've been slavering over this collection since its publish date was announced. Think I'll wait for - Steve2 in LA - 6:30pm on 02/16/11
NO cookbook is worth that... UNLESS it comes with the guy in the video and he cooks for you *g* [NT] - cheezz - 9:00pm on 02/16/11

I'll take one and one for each of my girls. [NT] - Elenor - 9:53am on 02/17/11

Molecular-gastronomy curious? Harvard's Science & Cooking class on iTunes is awesome. [NT] [LINK] - Traca - 12:58pm on 02/17/11

19998. REC: Heaven and Earth as Made by Grandma (Himmel und Erde wie von Oma gemacht) - Richard in Cincy - 1:01pm on 02/16/11 (0)

19999. Cherry Bowl Punch with Rosemary and Champagne (Kirsch-Bowle mit Rosmarin und Sekt) - Richard in Cincy - 1:06pm on 02/16/11 (2)

Do you use sweet cherries or regular cherries in this drink? [NT] - EvaN - 9:52am on 02/17/11
Regular sour montmorency cherries... - Richard in Cincy - 4:52pm on 02/17/11

20000. REC: Beef and Onion Pan Roast with Cheese Sp�tzle from the Allg�u (Allg�uer Zwiebelrostbraten mit K - Richard in Cincy - 1:06pm on 02/16/11 (0)

20001. REC: Grandma's Marzipan Stuffed Roasted Apple Cake (Omas Marzipan Bratapfelkuchen) - Richard in Cincy - 1:23pm on 02/16/11 (7)

Thanks Richard--I love when you post these prized family recipes [NT] - charlie - 3:19pm on 02/16/11

You are welcome... - Richard in Cincy - 3:39pm on 02/16/11

That would be a great cookbook name: Recipes from Somebody's Oma [NT] - Amanda_Pennsylvania - 4:00pm on 02/16/11
She could be my Oma [NT] - charlie - 4:08pm on 02/16/11

and both of mine. makes me smile. [NT] - AngAk - 4:16pm on 02/16/11

Yes, me too. [NT] - Amanda_Pennsylvania - 4:00pm on 02/16/11

Wow! This sounds wonderful. I wish you had a picture, I'd love to see the finished product! [NT] - Cindy - 4:45pm on 02/16/11

20002. CONGRADULATIONS MIMI - 20,000 threads!! [NT] - rvb - 2:51pm on 02/16/11 (30)

WHOO HOOO!!!!! GREAT board, great people and even GREATER moderators! THANK YOU [NT] - cheezz - 3:16pm on 02/16/11
Thank you Paul and Mimi for all of your efforts. They are much appreciated! - MarilynFL - 3:41pm on 02/16/11

Ditto. [NT] - Marianne - 4:36pm on 02/16/11
Same Same! [NT] - Cindy - 4:41pm on 02/16/11
Your welcome - whinecountry - 9:04pm on 02/16/11

And I've personally learned from you too, Paul. Thank you for not only your participation in this - Pat-NoCal - 9:22pm on 02/16/11

WOW! That is quite impressive! Wonderful recipes, advise, guidance, humor & friendships.Thanks! [NT] - barb_b - 4:42pm on 02/16/11
I wouldn't be half the cook I am without you guys. Thanks to you & Mimi. XOXO [NT] - Traca - 5:08pm on 02/16/11

Same here. I've come a longggg way in 10 plus years, further than I ever dreamed I would. It's been - Pat-NoCal - 9:27pm on 02/16/11

Oh Pat, you were my first friend here. Your heartfelt welcome meant so much to me! xoxo [NT] - Traca - 3:16am on 02/17/11

(((Traca))). It's been a fun ride, hasn't it! [NT] - Pat-NoCal - 9:11am on 02/17/11

Traca, I don't remember NOT knowing you, so I searched.... [LINK] - Joe - 11:58pm on 02/17/11

LOL! I was over at Epi too but think I was posting under another name. What a blast from the past! - Traca - 3:37am on 02/18/11

PS. I can't believe I've only heard your voice once. And you were very nice to invite Matt to your - Traca - 3:42am on 02/18/11

Yes, amazing. [NT] - Joe - 4:21pm on 02/18/11

ain't that the truth---we mostly blend in and fold in and meld together well. every once in awhile - AngAk - 5:00pm on 02/18/11

Actually, I would be half the size I am today if it weren't for you guys. BUT, it has been - MarilynFL - 9:40am on 02/17/11

Another vote of thanks for this community--the Web at its best. [NT] - Amanda_Pennsylvania - 5:23pm on 02/16/11

ditto! [NT] - AngAk - 7:29pm on 02/16/11

I PayPal'ed you my thank you. It's so great you've all kept the site up! [NT] - MariaDNoCA - 6:45pm on 02/16/11

Same here.... [NT] - SallyBR - 9:12pm on 02/16/11
Me too. [NT] - Marianne - 10:31pm on 02/16/11

WOW!!!!!!!!!!!!!!!!!!!!!! - Mimi - 9:29pm on 02/16/11
You wonderful cooks are an amazing group. And for 16 years too! Thanks Mimi and Paul! [NT] - Michael in Phoenix - 12:22am on 02/17/11
Thank you Mimi for creating this wonderful place for us <3 [NT] - EvaN - 2:39am on 02/17/11
Three Cheers for Mimi & Paul!! Thank you for everything - so very appreciated! [NT] - deb-in-MI - 6:02am on 02/17/11
Thanks, Mimi and Paul - You the best. [NT] - Elenor - 9:51am on 02/17/11
Checking in here is one of my daily pleasures. Thank you all! [NT] - Joe - 11:50am on 02/17/11

Yes! Thanks to all. :) This is the best morning coffee break! [NT] - ErininNY - 11:52am on 02/17/11

I wanna add my thanks too! I love checking in every day. And, everyone's so helpful when I have ?? - Barbara in VA - 1:53pm on 02/17/11

20003. This sounds great: [NT] [LINK] - Meryl - 8:44pm on 02/16/11 (8)

(It's Porcini-Crusted Filet Mignon with Fresh Herb Butter) [NT] - Meryl - 9:16pm on 02/16/11

I made something similar the other night--it was amazing. [NT] - Amanda_Pennsylvania - 10:42am on 02/17/11

what happens to the grit that you usually soak out of the mushrooms - Janet in NC - 12:17pm on 02/17/11

Oh dear, I'm looking at the porcini powder I made with new eyes. Actually, the porcinis I buy - Curious1 - 12:32pm on 02/17/11

I have a jar of porcini powder picked up from Zingerman's. Definitely gonna use it for this. - Steve2 in LA - 2:54pm on 02/17/11

Umm. Did you actually go to Zingermans? And not stop in and say "hi" - deb-in-MI - 4:28pm on 02/17/11

Deb, I wouldn't THINK of not stopping in but I made my buys on-line. Email is a beautiful thing. [NT] - Steve2 in LA - 2:54am on 02/19/11

Saw this in TastingTable - wineforest.com. They have powdered - lorijean - 11:13am on 02/25/11

20004. DawnNYS, seems to be a long time since you've posted, everything okay?? [NT] - Curious1 - 9:10pm on 02/16/11 (4)

She posted yesterday afternoon asking about Willamette Wine Country. [NT] - Melissa Dallas - 9:38pm on 02/16/11

No, that was Cyn/Upstate NY. [NT] - Dawn_MO - 10:53pm on 02/16/11

Hi Curious... thanks for thinking about me. Nothing wrong... - DawnNYS - 4:25pm on 02/21/11

Good to hear from you. Looking forward to having you back with passion intact. [NT] - Curious1 - 5:58pm on 02/21/11

20005. Finally got around to making the Chocolate Ambivalence Cookies Deb in MI posted [LINK] - cheezz - 10:06pm on 02/16/11 (17)

I made them with white chocolate inside [NT] [IMAGE] - cheezz - 10:06pm on 02/16/11

and milk chocolate inside [NT] [IMAGE] - cheezz - 10:06pm on 02/16/11

and for a friend who can't have chocolate, I subbed the cocoa powder with coconut [NT] [IMAGE] - cheezz - 10:07pm on 02/16/11

and here they are all packaged up and ready to go [NT] [IMAGE] - cheezz - 10:07pm on 02/16/11

do you have my address?? [NT] - AngAk - 1:30pm on 02/17/11

Bravo! on all counts. They are very pretty and l want to taste one... now, if you don't mind. [NT] - Michael in Phoenix - 12:19am on 02/17/11
I forgot all about these:) Cheez - you did an amazing job!! [NT] - deb-in-MI - 6:04am on 02/17/11
Oh how Sweet! Nicely Done!~ [NT] - barb_b - 6:47am on 02/17/11
Lovely! Your friends are a lucky group! :) [NT] - ErininNY - 7:46am on 02/17/11

Amen to that. Isn't it wonderful that a little pink fru-fru can make someone's day. [NT] - MarilynFL - 9:38am on 02/17/11

chezz, what a lovely gift. That was so nice of you :-) [NT] - EvaN - 9:50am on 02/17/11
Wow cheezz! They turned out great. I think I saw my name on one of the packages :) [NT] - Barbara in VA - 1:49pm on 02/17/11
Gee, thanks everyone!! They were really fun to do and the cookies are not too sweet at all - cheezz - 8:13pm on 02/17/11

Hey Cheezz and Deb, I saved the recipe and the pics (thanks cheezz for those pics), and... - Michael in Phoenix - 9:54am on 02/18/11

Ain't you sweet, Michael:) [NT] - deb-in-MI - 10:40am on 02/18/11

I've got two big boys who will volunteer to help out. Whether they know it or not. - Michael in Phoenix - 1:40pm on 02/18/11

me too.... totally visual. I can't do 'original' but I'm darned good at copying :) [NT] - cheezz - 7:57pm on 02/18/11

20006. Has anyone in CA tried the legendary Dekopon (Sumo)? [NT] [LINK] - Michael in Sarasota - 3:16pm on 02/17/11 (20)

no, but I'm running to Whole Foods at luch!!!! [NT] - daricem - 3:39pm on 02/17/11

make that LUNCH!!!,; my fingers are too excited! [NT] - daricem - 3:41pm on 02/17/11
Can't wait to hear your thoughts on this. [NT] - Michael in Sarasota - 3:43pm on 02/17/11

oops, let my fingers do the walking and WF in SF doesn't have them yet!!! - daricem - 3:46pm on 02/17/11

Darn! There go my vicarious thrills! [NT] - Michael in Sarasota - 3:53pm on 02/17/11
Our WF superstore here didn't know what I was talking about - MariaDNoCA - 2:42am on 02/18/11

the WF in the Haight just opened and they told me they are expecting some "soon" [NT] - daricem - 8:13pm on 02/18/11

I want one. [NT] - Michael in Phoenix - 3:45pm on 02/17/11

Me too. Wonder if Central Market will get them here. [NT] - Melissa Dallas - 4:58pm on 02/17/11
A bit embarrassed to confess... - SallyBR - 3:28pm on 02/20/11

I'll report as soon as I get one to taste!!! [NT] - daricem - 5:25pm on 02/17/11

Maybe Berkeley Bowl has it. [NT] - Pat-NoCal - 9:05am on 02/18/11

I saw that in the paper this morning and it was the first I've heard of it. Michael, - Joe - 7:25pm on 02/17/11

I saw these at our Raley's once...thought it was some sort of deformed orange or something. - KarenNoCA - 7:38pm on 02/17/11

will look for it this weekend for sure! [NT] - SallyBR - 7:50pm on 02/17/11
will look for it this weekend for sure! [NT] - SallyBR - 7:50pm on 02/17/11

They are sold here called Minniola. They look exactly like the pictures of the Sumo - KarenNoCA - 5:27pm on 02/18/11

Minniola... ok, will keep that in mind... thanks! (sorry for the double post before, folks!) [NT] - SallyBR - 7:44pm on 02/18/11
I think there is a difference...the minniola is a tangelo and has been around for a - daricem - 8:11pm on 02/18/11

Reading the article tells me Darice is probably right. I've eaten Minneolas for years... - Michael in Phoenix - 10:17am on 02/19/11

20007. FRC: News :( - Michael in Sarasota - 10:07pm on 02/17/11 (4)

Love this! [NT] - Meryl - 10:13pm on 02/17/11
This is a HOOT! Thanks so much for giving us a : )! [NT] - Marianne - 10:32pm on 02/17/11
My Smile for the day! Thanks [NT] - barb_b - 6:42am on 02/18/11
A good way to start any day -- with a smile. Thanks. [NT] - BobbiJoAZ - 11:09am on 02/19/11

20008. Joe, We really enjoy your posted rec: Baked Custard Style Rice Pudding (R. Sax) [LINK] - barb_b - 10:07am on 02/18/11 (4)

I'm glad you are enjoying it! It is my father's favorite, too. [NT] - Joe - 11:39am on 02/18/11
I LOVE rice pudding! This looks terrific! Question: What kind of milk did you both use? - Carianna in WA - 10:41am on 02/20/11

I say if you're going to sin you may as well enjoy it. I always use whole milk for custards - Joe - 11:33am on 02/20/11
I used 2%; Worked fine. It was Yummy! (Notice the past tense....WAS yummy! We really enjoyed it [NT] - barb_b - 2:08pm on 02/20/11

20009. AngAK, how did the almond version of GayR's "Double Vanilla Hazelnut Pound Cake" turn out?? [NT] - MarilynFL - 12:14pm on 02/18/11 (3)

excellent! nice pound cake crumb and depth of flavor added by the toasted almonds. not sure why it - AngAk - 5:05pm on 02/18/11

AngAk, I want to thank you for the comments on the cake using almonds. Must try it now with - GayR - 5:19pm on 02/18/11
Thanks, missy. [NT] - MarilynFL - 9:33am on 02/21/11

20010. REC: Almond & Polenta Cake--posted by Gay awhile ago--it was terrific--thanks Gay... - charlie - 4:12pm on 02/18/11 (2)

You are very welcome, Charlie. It is a definite Keeper! [NT] - GayR - 5:17pm on 02/18/11
This sounds lovely. [NT] - Amanda_Pennsylvania - 10:00am on 02/21/11

20011. About 2 months ago, I froze some canned coconut milk. I want to make bread that calls for it - KarenNoCA - 5:16pm on 02/18/11 (6)

I do it all the time. Never use a whole can. It may not be totally smooth - Melissa Dallas - 6:29pm on 02/18/11
HA!! Not an hour ago I thawed out some and used it in frosting. Yes, it freezes beautifully! [NT] - cheezz - 7:59pm on 02/18/11

I also freeze evaporated and sweetened condensed milk - they keep a long time [NT] - cheezz - 8:00pm on 02/18/11

That's good to know! [NT] - Meryl - 8:32pm on 02/18/11
Thanks cheezz! I had evap milk in fridge and had wondered about freezing it. I just did. :-) [NT] - Curious1 - 12:12pm on 02/21/11

Yeah, it just seems every recipe lately has used a partial can. Nice to have it on hand. [NT] - cheezz - 9:27pm on 02/21/11

20012. It was fifteen degrees last week, now it's over eighty & I have the air conditioner on. - Melissa Dallas - 6:32pm on 02/18/11 (4)

Ah, but the soup will be just great some hot night when you are simply - KarenNoCA - 7:39pm on 02/18/11
You can send it my way!! 75 last week and pouring rain now - chili sounds GREAT! [NT] - cheezz - 8:02pm on 02/18/11

Maybe instead of jam swaps we need freezer swaps.:) [NT] - Melissa Dallas - 9:27pm on 02/18/11

taco salads? nachos? quesedillas? [NT] - AngAk - 11:11pm on 02/20/11

20013. I'm making the cheddar mustard muffins posted above... can I use buttermilk instead of milk? [NT] [LINK] - cheezz - 9:28pm on 02/18/11 (6)

You'll need to add a little baking soda for the buttermilk. [NT] - Melissa Dallas - 9:33pm on 02/18/11

What does the baking soda do to the buttermilk? [NT] - cheezz - 9:52pm on 02/18/11

uh, probably the acid balance, huh? I need to sub 1 cup buttermilk... how much soda? [NT] - cheezz - 10:15pm on 02/18/11

the recipe already has 1 Tbl. baking POWDER... does this make a difference to the buttermilk? [NT] - cheezz - 10:30pm on 02/18/11

Check this out: [NT] [LINK] - Meryl - 11:15pm on 02/18/11

THANK YOU ladies! {{kisskiss} [NT] - cheezz - 12:28am on 02/19/11

20014. Pimento Mac and Cheese...I received the magazine yesterday and this is a must make. Does anyone [LINK] - Curious1 - 9:30pm on 02/18/11 (33)

The just like biggish kinda floppy shells to me. [NT] - Melissa Dallas - 9:38pm on 02/18/11
Trader Joes has jarred peppadews... the pasta looks like big elbow macaroni [NT] - cheezz - 9:54pm on 02/18/11

Sigh, rub it in...I'll check TJ the next trip to MO. Several years ago, I found them at BJ's in - Curious1 - 1:45am on 02/19/11

oh, sorry... I always forget who has a TJ and who doesn't! [NT] - cheezz - 7:03pm on 02/19/11

Curious1 - The pasta looks like Pipe Rigate to me. [NT] - GayR - 10:32pm on 02/18/11

Have a look........ [NT] [LINK] - GayR - 10:34pm on 02/18/11

That's my guess too, Gay. [NT] - Pat-NoCal - 12:01pm on 02/19/11

Another vote for pipe rigate [NT] - aajay - 7:25pm on 02/19/11

Looks like small size shells to me. [NT] - Michael in Phoenix - 11:37pm on 02/18/11
Gay, that sure looks like it. A new one to me. Thanks guys, I'll have to go with the shells. [NT] - Curious1 - 1:41am on 02/19/11
Looks like shells to me, about the size of a dime. [NT] [LINK] - Traca - 6:03am on 02/19/11

I second Traca. I looks to me that they have used shells. [NT] - EvaN - 10:45am on 02/19/11

Here's a picture of what it's supposed to look like [LINK] - rhoward2va - 7:52am on 02/19/11
Btw, the magazine cover picture is much clearer, they aren't the usual shells. Pipe rigate for sure. [NT] - Curious1 - 10:50am on 02/19/11
Looks really yummy! Thanks. [NT] - judy-mass - 3:02pm on 02/19/11
I think it's the first mac n cheese recipe I've ever seen without milk or cream! [NT] - cheezz - 7:14pm on 02/19/11
the current issue (March) of BH&G, page 117, has a picture that looks like those noodles - cheezz - 7:17pm on 02/19/11
Cool! I've never seen pipe rigate pasta. Here's a photo [NT] [LINK] - Traca - 7:30pm on 02/19/11
What, Bon Appetit is back??? [NT] - KarenNoCA - 7:55pm on 02/19/11

HEY! You're right.... I didn't even catch that [NT] - cheezz - 10:02pm on 02/19/11
You must be thinking about Gourmet mag; Bon Appetit's still around. [NT] - Sandi in Hawaii - 10:47pm on 02/19/11

speaking of pasta, has anyone ever cooked with the multi-colored pasta? Does it look good [LINK] - cheezz - 10:09pm on 02/19/11

It's nice for pasta salad or if the pasta is just tossed with oil or butter. With a sauce, - Joe - 10:17pm on 02/19/11

I agree with Joe. Looks great in a pasta salad. It looks gross with a red sauce. [NT] - Traca - 12:00am on 02/20/11
That's what I thought... sure looks pretty and vibrant in the package, though. [NT] - cheezz - 5:10pm on 02/20/11

I only use colored pasta for pasta salads. I did have this idea once about - EvaN - 4:56am on 02/20/11

HA! Yes, I can imagine... live and learn *g* [NT] - cheezz - 5:09pm on 02/20/11

gemelli are kinda narrow spirals. I think orichietti would work well too. [NT] - AngAk - 11:21pm on 02/20/11
I went to an italian store and they had the pipe rigati at $7 for 7 ounces. I'm using reg. shells. [NT] - Curious1 - 12:14pm on 02/21/11
Curious - I have seen and purchased this pasta several places - Music City Missy - 12:19am on 02/23/11

I don't have two of the above, but I did check at Fresh Market. The link Gay gave shows - Curious1 - 9:45am on 02/23/11
Btw, how is your daughter? Did she get to go back to school? [NT] - Curious1 - 9:49am on 02/23/11
LOL, I find that having TJ and Whole Foods and Wm Sonoma thousands of miles away can be a good thing [NT] - AngAk - 3:22pm on 02/23/11

20015. Thanks everyone for all your wonderful Paris suggestions - I had a wonderful time - Tess - 8:43am on 02/19/11 (8)

And if you're a tea lover - I'd suggest...Mariage Freres [LINK] - Tess - 8:55am on 02/19/11

And a chocolate recommendation - Jean-Paul Hevin Chocolates [LINK] - Tess - 8:57am on 02/19/11
I like their tisanes, but they sell tea that is wrapped in silver and gold - EvaN - 10:31am on 02/19/11
Sigh! I love that place too. Wonderful tea. [NT] - lorijean - 10:38am on 02/19/11
Tess, so glad you had a great time, and oh yes, Mariage Freres!!! - Richard in Cincy - 10:39pm on 02/19/11

time to return! [NT] - AngAk - 11:30pm on 02/20/11

It's a great honeymoon spot. [NT] - Joe - 12:26pm on 02/21/11

I thought Ang was going to put some "honeymoon fish" on Larter Barter! : ) [NT] - barb_b - 12:30pm on 02/21/11

20016. REC: Cheddar Mustard Muffins, posted by Eva above at 19908 >> [LINK] - cheezz - 3:19pm on 02/19/11 (10)

Beautiful! I am so impressed that you measure your dry ingredients the night before. I still - barb_b - 4:07pm on 02/19/11

I learned to pre-measure dry things after doing so many Christmas baskets - cheezz - 7:13pm on 02/19/11

I like to do this when I want to take something to work in the morning. - Melissa Dallas - 8:37pm on 02/19/11
That is a gret idea! Thanks for sharing - I never thought of pre-measuring - EvaN - 4:51am on 02/20/11

And if you're a busy mom with kids, you can grab a bag of dry ingredients for a quick batch - cheezz - 5:11pm on 02/20/11

How could I incorporate some cornmeal-dh won't eat savory muffins without it. [NT] - CynUpstateNY - 7:25pm on 02/19/11

Cornmeal will make them drier, so add extra milk and maybe a little extra butter. For example, - Meryl - 7:56pm on 02/19/11

sounds good, though, Meryl - I like the idea of adding cornmeal [NT] - cheezz - 10:01pm on 02/19/11

Me too. And the buttermilk. [NT] - Traca - 11:56pm on 02/19/11

Thanks, Meryl! [NT] - CynUpstateNY - 8:18am on 02/20/11

20017. Has anyone seen America's Test Kitchen's new SlowCooker Revolution cookbook? - Elenor - 4:03pm on 02/19/11 (1)

I received an email advertisement from them. I'm assuming you could order the book... - Michael in Phoenix - 10:08am on 02/20/11

20018. I seem to have made a pound and a half of candied lemon peel. It's some beautiful stuff but frankly - Steve2 in LA - 12:34am on 02/20/11 (28)

Use it as garnish for creme brulee or lemon creme brulee,lemon custard, vanilla custard, cheesecake, - Meryl - 2:45am on 02/20/11

I'd use it in scones or a pound cake. [NT] - Traca - 3:13am on 02/20/11

Yes! scones and pound cake...yum yum. [NT] - Pat-NoCal - 10:01am on 02/20/11

I wonder how they'd be dipped in dark chocolate, like the orange ones? - Sandi in Hawaii - 3:19am on 02/20/11

I had some chocolate covered lemon peel a while ago and it tasted suprisingly similar. [NT] - Steve2 in LA - 1:45am on 02/21/11

Now I crave a blueberry muffin with candied lemon peel. Will you post your recipe for the - CynUpstateNY - 8:17am on 02/20/11

Cyn, I posted it below at number 13. [NT] - Steve2 in LA - 1:40am on 02/21/11

Thanks, Steve! [NT] - CynUpstateNY - 7:15am on 02/21/11

Scones!!! Served with your homemade jam. Heavenly! Check out these Sour Lemon Scones from Baked: [LINK] - Pat-NoCal - 9:39am on 02/20/11

Same recipe here but cut into wedges vs drop scones. I want one right now!! with my java. ;-) [NT] [LINK] - Pat-NoCal - 9:44am on 02/20/11

Add some to this dried cranberry, walnut and lemon scone recipe, in lieu of the lemon zest. [NT] [LINK] - Pat-NoCal - 9:50am on 02/20/11
Dip in dark chocolate and package beautifully as a hostess gift. Or Larder Barter. ;-) [NT] - Pat-NoCal - 9:59am on 02/20/11
Would be lovely added to these Lemon Madeleines - Pat-NoCal - 10:07am on 02/20/11

And another madeleine recipe I've made a few times. You could easily swap [LINK] - Pat-NoCal - 10:11am on 02/20/11

Made this Chocolate Ganache Tart with Lots of Lemon in Patisserie class - Pat-NoCal - 10:16am on 02/20/11
Lemon Ice Cream with Candied Lemon Peel [NT] [LINK] - Melissa Dallas - 11:08am on 02/20/11
You could adapt this ricotta cheesecake, which uses orange peel... [LINK] - Joe - 12:19pm on 02/20/11
Use in Cinnamon rolls, German Apple Pancakes, your favorite ham glaze, - CathyZ from Kauai - 12:42pm on 02/20/11
I remember being served a spicy cake with pieces of candied lemon peel in it once. - EvaN - 1:18pm on 02/20/11
Just a question: how many lemons do you use to get that much candied lemon peel - EvaN - 1:20pm on 02/20/11

I used about 16 lemons (we have a tree & I'd juiced them earlier) froze the juice in ice-cube trays - Steve2 in LA - 7:32pm on 02/20/11

Steve2, this is great. It looks easy enough for me to want to try it - EvaN - 5:07am on 02/21/11

One thing to note: I spent quite a bit of time with a boning knife, slicing off all the pitch after - Steve2 in LA - 5:21pm on 02/21/11

that should be "pith". What the . . . ? [NT] - Steve2 in LA - 5:21pm on 02/21/11
Okay, I have a question about the pith. Are you supposed to remove it all?? - Sandi in Hawaii - 9:00pm on 02/21/11

Ideally, the more you remove, the better it will be. I took it down to the skin which is much easier - Steve2 in LA - 11:36pm on 02/21/11

By the way, thanks all. Scones and Cranberry-Lemon Peel-Cardamom Bread for sure. Film at 11! [NT] - Steve2 in LA - 2:36am on 02/21/11

I like lemon in my banana bread. try it. [NT] - AngAk - 1:41pm on 02/21/11

20019. This was good. Lentil soup with minted yogurt. I didn't have fresh herbs so [LINK] - Traca - 3:15am on 02/20/11 (2)

This sounds great - thanks! [NT] - Meryl - 3:46am on 02/20/11
I've got my eye on this soup, Traca. Thanks for sharing :-) [NT] - EvaN - 4:50am on 02/21/11

20020. Survey: In your area, how much is a standard loaf of bread? Gallon of milk? Dozen of eggs? A lemon? - Traca - 1:30pm on 02/20/11 (27)

I'm overseas but here are the prices I have to pay - EvaN - 2:01pm on 02/20/11

Eva, what country are you in? And at the store, are those commercial or organic eggs? [NT] - Traca - 4:09pm on 02/20/11

The store price is regular commercial eggs - EvaN - 4:33am on 02/21/11

Ok, I recovered a little from the $9 milk; 1 gal = 3.75 l. Milk in Eur sold mostly in l. :) - ErininNY - 10:59am on 02/21/11

Is that 9USD for milk?! Or some other currency (I hope)? [NT] - ErininNY - 7:52pm on 02/20/11

That's USD, Erin. The price is for low fat milk (1,5 % fat) [NT] - EvaN - 4:34am on 02/21/11

Filing from Astoria, NY (Queens): - ErininNY - 7:57pm on 02/20/11

Here in New England... - judy-mass - 7:52pm on 02/20/11

Mass-2.99 half gallon of milk (at health food store), 1.99 Trader Joes 1 pound country loaf, 1.79 TJ - aajay - 6:46pm on 02/26/11

Another good question is: What's so plentiful as to be cheap, in your area? What's scarce (and $$$)? [NT] - ErininNY - 7:59pm on 02/20/11

Rio Star Grapefruit - six for a dollar. [NT] - Melissa Dallas - 8:07pm on 02/20/11

Are those the Texas Reds? I LOVE LOVE LOVE them - I've been living on them for the past - Meryl - 8:16pm on 02/20/11

Yes. Rio Star is the more recent version of Ruby Red or Pecos Red [NT] - Melissa Dallas - 8:24pm on 02/20/11

So jealous! This and anyone with citrus. Here, a lemon can cost $1. [NT] - Traca - 1:53pm on 02/22/11

Nlothing [NT] - Meryl - 8:17pm on 02/20/11

FIngers slipped - Nothing's cheap over here (Greensboro, NC) [NT] - Meryl - 8:18pm on 02/20/11

That must be water........we have great tap water here! [NT] - EvaN - 4:36am on 02/21/11

We have great tap water in Seattle too. Back in central Illinois, it smelled & I never drank water. [NT] - Traca - 1:54pm on 02/22/11

In Seattle, clams & mussels are very reasonable. $9/2pounds. [NT] - Traca - 1:56pm on 02/22/11

We eat Vietnames Bahn Mi sandwiches a lot. $2.50/tax included. [NT] - Traca - 1:57pm on 02/22/11

Phoenix has a history of having a very competitive grocery market. It was ... - Michael in Phoenix - 2:34am on 02/21/11
Shoot! I was at the store yesterday and forgot to check. I'll report back tonight. [NT] - Traca - 1:52pm on 02/22/11
bakery white bread 1.99, 18 eggs 2.89, milk 3.29 gal, AK sockeye salmon whole, 3.99/lb, Ak cod same - AngAk - 7:38pm on 02/22/11

This is on par with us in Seattle, but your alcohol is much more expensive. [NT] - Traca - 9:12am on 02/23/11

but no sales tax : ) [NT] - AngAk - 3:23pm on 02/23/11

Am I bad? I just put the normal stuff that I have to buy in the cart and don't look at the price. [NT] - Richard in Cincy - 8:59pm on 02/22/11

me too, shopping for 1. so I had to look mine up on the ads online. [NT] - AngAk - 6:05pm on 02/23/11

20021. Rec: Coconut dinner rolls T&T [LINK] - EvaN - 2:14pm on 02/20/11 (6)

Yum! I made these rolls awhile back and they were fabulous, too >> [NT] [LINK] - cheezz - 5:16pm on 02/20/11

cheezz, I didn't see your post. Sorry. I'm glad you liked them - I'm - EvaN - 4:38am on 02/21/11

You can get the finely shredded at a health food store, Henry's, Sprouts... [NT] - cheezz - 9:33pm on 02/21/11

and, sorry, it wasn't the recipe you posted I tried, but the one I linked to... I just love coconut! [NT] - cheezz - 9:33pm on 02/21/11

these are beautiful and easily made the dough in my bread machine. served with chicken adobo and - AngAk - 5:55pm on 02/23/11

I made another batch, but baked it in the bread machine as a loaf. Excellent!! [NT] - AngAk - 1:50pm on 02/24/11

20022. Just removed this from the oven - Looks Sensational! Bill Yosses & Melissa Clark Blackberry Butter [LINK] - GayR - 2:18pm on 02/20/11 (14)

It looks delicious! Please report on the taste. My DH is - EvaN - 2:55pm on 02/20/11

EvaN - I will happily report back tomorrow after it has been sampled. [NT] - GayR - 4:18pm on 02/20/11

EvaN - The cake was just Delicious and I will be trying it with blackberries also. It is extremely [LINK] - GayR - 8:00am on 02/21/11

Eva, I am linking my go to Blueberry Pound Cake, I posted several years ago....the recipe [LINK] - GayR - 8:56am on 02/21/11

Here is the original recipe and photo as featured in Better Homes & Gardens [NT] [LINK] - GayR - 9:03am on 02/21/11
Gay, which recipe did you like best? They both sound delicious! [NT] - GeorgiaRose - 10:07am on 02/21/11

GeorgiaRose -I love both of them, however, the BH&G cake is a true pound cake - GayR - 10:14am on 02/21/11

I just came inside after spending my lunch hour buying my first bundt pan! - EvaN - 10:34am on 02/21/11

Eva, No matter what recipe you select.....the love going into your efforts will be appreciated! [NT] - GayR - 5:27pm on 02/21/11

GayR, my co-workers loved the cake and so did I <3 - EvaN - 5:36am on 02/22/11

Eva, So glad that you loved the Bill Yosses Cake. I am sure your husband will be thrilled on his - GayR - 7:27am on 02/22/11

I have placed the Blueberry Pound Cake under Cakes Forum. When someone else tries - GayR - 11:12am on 02/22/11

GayR, my DH LOVED it! His three servings speaks louder than words :-D [NT] - EvaN - 6:32am on 02/24/11

EvaN, Very happy to hear that your husband loved the cake....it is a definite keeper! [NT] - GayR - 7:29am on 02/24/11

20023. I finally got around to making the Forever Roasted Lamb... [LINK] - judy-mass - 7:55pm on 02/20/11 (2)

Good to heard that you liked it Judy [NT] - charlie - 11:46am on 02/21/11

glad to hear that is [NT] - charlie - 11:47am on 02/21/11

20024. Barbara in VA, I loved your pasta with cauliflower, currants, saffron and pine nuts. [NT] [LINK] - EvaN - 4:47am on 02/21/11 (3)

Hi Eva, So glad you like it! How cool is it that I can share a recipe with a fellow - Barbara in VA - 8:40am on 02/22/11

Kool! [NT] - AngAk - 1:28pm on 02/22/11
Barbara in VA, I often feel the same way. I'm dumped in the middle of - EvaN - 5:42am on 02/25/11

20025. ISO: Recipes for yogurt sauce or other low fat sauces - EvaN - 4:53am on 02/21/11 (20)

I made this Cilantro Mint Chutney to go with samosas, but you can probably use it on meats, too. - Sandi in Hawaii - 5:24am on 02/21/11
An old Weight Watchers trick that tastes rich without a lot of calories is to - Melissa Dallas - 8:19am on 02/21/11

This sounds really good! Now I just have to think of something to put it on. [NT] - Cindy - 2:36pm on 02/21/11

It's good over chicken breasts. Add mushrooms and onions or whatever. - Melissa Dallas - 6:09pm on 02/21/11

Yum! Thanks! [NT] - Cindy - 6:25pm on 02/21/11

Rec: Sun-Dried Tomato Onion Jam [LINK] - barb_b - 9:26am on 02/21/11
REC: Yogurt Cilantro Sauce is one we like from Bobby Flay.. - charlie - 11:43am on 02/21/11
Do you make salsas? Other than just tomato, there is mango, pineapple or about any fruit in season. [NT] - Curious1 - 11:57am on 02/21/11

Here are some recipes. - Curious1 - 12:07pm on 02/21/11

A simple sauce for fish, chicken, etc. Saute garlic and/or shallots in a little - Meryl - 5:05pm on 02/21/11

This salmon recipe has a great roasted red pepper sauce: - Meryl - 5:07pm on 02/21/11

An orange sauce is great with chicken- heat OJ with some dry white wine or chicken broth - - Meryl - 5:12pm on 02/21/11

Ooo--this sounds good. [NT] - Amanda_Pennsylvania - 7:39pm on 02/21/11

So glad you asked this question, Eva. I'm looking for low-fat, high taste sauces as well. - Amanda_Pennsylvania - 7:39pm on 02/21/11
Check this out - 13 Pan sauces for chicken breasts from Pam Anderson [NT] [LINK] - Meryl - 8:11pm on 02/21/11

Thanks, Meryl--what a handy reference for the files! [nt] [NT] - MarkinHouston - 6:50am on 02/22/11

Hi Mark! Good to see you here! [NT] - Meryl - 4:12pm on 02/22/11

I recently picked up a Pam Anderson book. Love her work. [NT] - Traca - 7:26pm on 02/22/11

I especially enjoyed her work on "Baywatch". Stanislavsky all the way. [NT] - Steve2 in LA - 6:28pm on 02/23/11

LOL! [NT] - Meryl - 6:51pm on 02/23/11

20026. Lime Mousse Cake [LINK] - Amanda_Pennsylvania - 10:04am on 02/21/11 (0)

20027. A staple at our house REC: Spicy Pork Chops... - charlie - 11:40am on 02/21/11 (3)

I have a boneless loin in the fridge right now. I imagine bone-in would be ... - Michael in Phoenix - 2:08pm on 02/21/11

Lydia is right up there with Rick Bayless-I'd eat anything she cooks. [NT] - Melissa Dallas - 6:11pm on 02/21/11

Her show on PBS mesmerizes me, even though I have issues with some... - Michael in Phoenix - 12:15pm on 02/22/11

20028. Oh my gosh- Angie I just scrolled back and found your news! - CathyZ from Kauai - 1:48pm on 02/21/11 (19)

smooches to you Cathy. thanks. : ) [NT] - AngAk - 1:50pm on 02/21/11

Maybe you'll get married on Kauai so I can cater your wedding dinner..... [NT] - CathyZ from Kauai - 6:35pm on 02/21/11

I'll assist for free.......... - Joe - 9:19pm on 02/21/11

me too... will work for food :) [NT] - cheezz - 9:35pm on 02/21/11
me three (or is that four??)! count me in! [NT] - Pat-NoCal - 10:01pm on 02/21/11

Oh I love it- there is room at my house for all of you to stay! COME! [NT] - CathyZ from Kauai - 10:50pm on 02/21/11

we'll pitch a couple of tents and serve "organic free range" chickens. It's a deal!! seriously, - AngAk - 2:00pm on 02/22/11

Me too. Have knife, will travel. :) [NT] - Traca - 7:23pm on 02/22/11

WOW!! I missed it too! All the best!!! [NT] - MoNJ - 3:03pm on 02/21/11
Dang, I missed it too. Congratulations Ang. This is such wonderful news :-) [NT] - EvaN - 3:22pm on 02/21/11
Yes, many congatulations to both of you! [NT] - DawnNYS - 4:18pm on 02/21/11
Angie, Congratulations and Happiness to you both! [NT] - GayR - 5:24pm on 02/21/11
How'd I miss that? Congratulations! [NT] - Melissa Dallas - 6:12pm on 02/21/11
I missed that one too! SOOO happy for you both!! WooHoo! [NT] - PatBastrop - 6:20pm on 02/21/11
Exciting news! Good on you! [NT] - Michael in Sarasota - 7:12pm on 02/21/11
I missed it too! Congrats!!! [NT] - Richard in Cincy - 10:17am on 02/22/11

thanks everyone, from the bottom of my heart for all the good wishes. some of you know quite - AngAk - 2:11pm on 02/22/11

Didn't know, Ang. So glad you shared. Just beautiful. [NT] - deb-in-MI - 2:29pm on 02/22/11

I join in with wishing you a very happy life!! Many blessings!!! [NT] - GayleMO - 4:13pm on 02/28/11

20029. Can I freeze a chicken liver pate? - Pam - 3:23pm on 02/21/11 (1)

You can, but the texture may suffer when defrosted. I know country-type pates that are more like - Joe - 4:15pm on 02/21/11

20030. I can't believe I ate that! - Traca - 3:33pm on 02/21/11 (52)

Reminds me of a dinner.... - SallyBR - 4:35pm on 02/21/11

If your parents lived through the depression they used the whole animal or - CynUpstateNY - 8:52am on 02/22/11

Ha, so true. But, my mom and her brother grew up in Russia and he refuses to even have the chicken - AngAk - 2:16pm on 02/22/11

My mom and dad said that too. I think it was so we kids would have the meat. [NT] - CynUpstateNY - 5:34pm on 02/22/11

My grandmother always loved the backs. I wonder. [NT] - Curious1 - 9:03pm on 02/22/11

Loved this, got a big laugh & my own ewwww factor from it. Go Traca! You're far braver than I. [NT] - Curious1 - 4:56pm on 02/21/11
Pig's ears and tails are very big here. At a place called "Animal" I've enjoyed both. Face it, by - Steve2 in LA - 5:26pm on 02/21/11

They use a lot of spare parts here too. Pigs feet are big added to soups to give them body. - Melissa Dallas - 6:15pm on 02/21/11

My favorite Red Pozole recipe from R. Bayless calls for split pigs feet (trotters). I use 'em. [NT] - Michael in Phoenix - 7:37pm on 02/21/11

I know a guy who cut off his thumb & forefinger, trying to cut a pig foot in half w/ a machette. [NT] - Traca - 7:45pm on 02/21/11

Yikes! My butcher used a band saw. Quick, clean, and safe. [NT] - Michael in Phoenix - 1:45am on 02/22/11

He did it back in Mexico. Now he's working at a resto here & I asked him about it. [NT] - Traca - 1:49pm on 02/22/11

When I'm doing a consomme, especially for aspics, I always add pig's feet. [NT] - Richard in Cincy - 3:41pm on 02/22/11

My mom spoke of an Italian pudding (sanginach)sp--that contained both chocolate and pigs blood [NT] - charlie - 6:20pm on 02/21/11
So the pig's blood jello shot didn't jell--at least it didn't coagulate! [NT] - Joe - 7:03pm on 02/21/11

Oops, there goes dinner! [NT] - Michael in Sarasota - 7:14pm on 02/21/11

I'll never forget my first bowl of genuine Pozole, or my third.... - Joe - 9:17pm on 02/21/11

Oh, good, now my breakfast! Keep it up Joe, I need to lose weight. - Michael in Sarasota - 6:52am on 02/22/11

And French "Andouillette;" Pork Tripe Sausage. I think this is what Richard describes so well below - Joe - 1:18pm on 02/22/11

Yup, one and the same. Horror Movie effects on a plate. Or maybe that was "Eraserhead." ; ) [NT] - Richard in Cincy - 3:44pm on 02/22/11

Yikes! It's not supposed to come apart like that. I think you got a bad andoillette - Joe - 10:07pm on 02/22/11

oh, c'mon and share. You're among friends. [NT] - Curious1 - 9:05pm on 02/22/11

Miracle Whip, peanut butter, banana and balogna on Wonder Bread - Michael in Sarasota - 9:44am on 02/23/11

that would be bologna. My bologna has a first name, it's O-S-C-A-R... [NT] - Michael in Sarasota - 9:46am on 02/23/11

uhoh, now I'll be humming this in my head all day! [NT] - AngAk - 3:25pm on 02/23/11

Uhhhh, yum? [NT] - Curious1 - 9:51am on 02/23/11
My, you HAVE come a long way! [NT] - Joe - 3:55pm on 02/23/11

I'll bet we all have stories of things we ate as kids. [NT] - Michael in Sarasota - 7:21pm on 02/23/11

Graham Crackers and milk, peanut butter and lettuce on white, Cheeze Whiz on triscuits - Joe - 9:53pm on 02/23/11

Joe, I love you man, but that is just boring! [NT] - Michael in Sarasota - 6:56am on 02/24/11

Yeah, I know. I've spent my whole life making up for it. [NT] - Joe - 10:01pm on 02/24/11

hahaha, tequila and Squirt will getcha everytime! [NT] - AngAk - 4:59pm on 02/22/11
Squirtila??? Such a classy drinky-poo. [NT] - Richard in Cincy - 8:55pm on 02/22/11

Marta even drinks Patron with Squirt. At her son's wedding, there was a bottle of tequila - Joe - 10:03pm on 02/22/11

I must remember this for table decor. [NT] - AngAk - 3:25pm on 02/23/11

errrr, I mean "tablescape" [NT] - AngAk - 3:26pm on 02/23/11

Watching cooking contests I often wonder which is scarier...to be the contestant or the judge. [NT] - desertjean - 7:10pm on 02/21/11
There's a traditional Filipino dish that uses pigs blood as a main ingredient. I've never had the.. [LINK] - Michael in Phoenix - 1:47am on 02/22/11
We have blood pudding here. Many people like it, others hate it. - EvaN - 5:06am on 02/22/11
Just reading this thread is making me queasy. [NT] - MarilynFL - 7:48am on 02/22/11
When I was a VERY little girl, around 4 I think. I have a memory of someone bringing a pig's head - Barbara in VA - 8:54am on 02/22/11

Honey, this was a YEARLY event at my Serbian grandmother's house, apple and all. [NT] - MarilynFL - 9:59am on 02/22/11

Yup, every christmas here too - with a red apple in the mouth and parsley sticking - EvaN - 3:31pm on 02/22/11

Am I the only one who likes scooping the partially cooked "meat drippings" out of the skillet - Melissa Dallas - 9:50am on 02/22/11

That was the ONLY part of a pork roast that I did like! [NT] - MarilynFL - 9:58am on 02/22/11

I like raw marinated steak too. [NT] - Melissa Dallas - 11:24am on 02/22/11

Things, so far, that I know I have problems eating... - Richard in Cincy - 10:15am on 02/22/11

I've never tried any of the blood sausages but, like you, can't do tripe. - Melissa Dallas - 11:22am on 02/22/11
I thought I was the only one who hates catfish, and I don't care if it was handfed a delicious mix - Cindy - 4:44pm on 02/22/11

This will teach me not to lurk in during lunch. YUCK! [NT] - MoNJ - 12:56pm on 02/22/11
Just promise me that this is one thread NOT going into "Great Threads"??! [NT] - cheezz - 1:29pm on 02/22/11

I disagree. I think Traca should do the honors. It could come with a warning. [NT] - Joe - 10:09pm on 02/22/11

20031. Wasn't there a thread of what to do with quantities of egg yolks? I have 14 to work with. [NT] - cheezz - 9:26pm on 02/21/11 (11)

I tried, no luck! Losing my touch. Where's Gay? :-) [NT] - Pat-NoCal - 10:04pm on 02/21/11
Check out these 2 threads: [NT] - Meryl - 10:23pm on 02/21/11

Leftover Egg Yolks [NT] [LINK] - Meryl - 10:23pm on 02/21/11

Freezing Egg Yolks [NT] [LINK] - Meryl - 10:24pm on 02/21/11

This has become my egg-freezing bible since Marilyn first posted it. 14 is an odd number, - Joe - 11:22pm on 02/21/11

No it isn't - it's an even number. heehee.... [NT] - Meryl - 11:29pm on 02/21/11
Meryl! I think this is what I needed... thanks! Wish I'd thought of this before I made my curd... [NT] - cheezz - 1:34pm on 02/22/11

Joe, I actually would have had 24 left, but I already had some frozen whites... - cheezz - 1:35pm on 02/22/11

Whites are even easier to freeze, as you already know. [NT] - Joe - 12:08am on 02/23/11

yes, I freeze them ALL the time now... for some reason I use a lot more yolks than whites [NT] - cheezz - 12:29am on 02/24/11

Lemon curd and zabaglione are the two most recent yolk dishes I've made [NT] - MarilynFL - 7:49am on 02/22/11

20032. Does everything have to be "artisanal" now?? - Sandra in New York - 9:52pm on 02/21/11 (52)

Artisanal may be the new black. Also the new "natural," "restaurant quality," "chef-prepared," and - Joe - 10:04pm on 02/21/11
One of my favorite bloggers has been on a rant about this too. [NT] - Melissa Dallas - 10:18pm on 02/21/11
Pet peeve of mine.... - SallyBR - 12:06am on 02/22/11
Add to the peeves the fact few know how to properly pronounce "artisanal". Many announcers... - Michael in Phoenix - 1:43am on 02/22/11

Speaking of, I want to thank Michael for mentioning Hunt's spaghetti sauce in a can. - MarilynFL - 7:44am on 02/22/11

If I need a quick sauce and don't have cans of whole tomatoes around, this is my "go to"... - Michael in Phoenix - 11:48am on 02/22/11

I like it too-it is not nauseatingly sweet like the others-you can even get no-sugar variety [NT] - Melissa Dallas - 12:13pm on 02/22/11

I don't think we have the no-sugar variety. At least not in my local Kroger-affiliated store. - Michael in Phoenix - 12:40pm on 02/22/11

I use it too---it has some of the lowest carb counts of all the brands. quite basic and easy to - AngAk - 2:25pm on 02/22/11

honey, that's because the main ingredient is probably styrofoam peanuts. But hey, it's cheap and it - MarilynFL - 3:08pm on 02/22/11

artisanal ar'ti�san�al (�r'tĭ-zə-nəl, -sə-, �r'tĭ-zăn'əl) basically "made by hand, without tools". - Steve2 in LA - 6:36pm on 02/23/11

Wow, that didn't come out the way I typed it . . . let's see what happens if it's in the body - Steve2 in LA - 6:36pm on 02/23/11

HA! I enjoyed it nevertheless... thought maybe you were having a stroke, though! [NT] - cheezz - 12:30am on 02/24/11

"Artisanal" is secret code for "nicer label, less chemicals and $5 more." [NT] - MarilynFL - 7:38am on 02/22/11

Or maybe it should be defined as... - MarilynFL - 9:37am on 02/22/11

Ha! I'll bet they're artisanal vacu-packs. [NT] - ErininNY - 9:13am on 02/22/11

...packed using artisanal vacuum pack machines. The ones with the bellows. [NT] - Michael in Phoenix - 12:42pm on 02/22/11

FOUND! Artisanal photograph of artisans using an artisanal vacuum pack machine to pack ... - Michael in Phoenix - 1:13pm on 02/22/11

excellent! [NT] - MarilynFL - 1:48pm on 02/22/11
It's all just so...you know, like, Artisinal!!! - Richard in Cincy - 2:07pm on 02/22/11
if they were making "artisanal" wine glasses, then maybe OK. now I have to go look up the word. [NT] - AngAk - 2:31pm on 02/22/11

Olive Garden: Chefs trained in Italy! - Richard in Cincy - 10:02am on 02/22/11

They really do send chefs to school in Tuscany [LINK] - desertjean - 10:24am on 02/22/11

Apparently they go from artisanal to amnesiac on the long plane ride home. :( [NT] - MoNJ - 12:59pm on 02/22/11

ha! [NT] - MarilynFL - 1:48pm on 02/22/11

Yes, about that... - Richard in Cincy - 2:06pm on 02/22/11
ISO: MoNJ...can you please tell me how you do the baked ravioli - KarenNoCA - 8:28pm on 02/25/11

You two remind me of the Ron White story where his relatives, who live in a very... - Michael in Phoenix - 11:58am on 02/22/11

I went into a rant when I saw that commercial considering that - Judy-KY - 1:39pm on 02/22/11

Stay healthy, Judy! Do you cook yours frozen or fresh? I just - MarilynFL - 2:14pm on 02/22/11

I'm trying Marilyn (picture me walking around with a can of Lysol - Judy-KY - 4:04pm on 02/22/11
I never boil ravioli. I bake them covered in sauce in a covered pan. You'll never boil them again!! [NT] - MoNJ - 4:53pm on 02/22/11

thanks for the tip. [NT] - AngAk - 5:03pm on 02/22/11

Yes, excellent info. Thanks Judy and Mo. [NT] - MarilynFL - 12:13pm on 02/23/11

Me, too. My go to dinner when I've no time and no ideas. [NT] - Curious1 - 9:10pm on 02/23/11

I think everything now is either "artisanal" or "fusion"... I object to both words [NT] - cheezz - 1:40pm on 02/22/11

We're all "on the same page" (a phrase I detest) [NT] - CathyZ from Kauai - 2:29pm on 02/22/11

Take it "out of the box" and "throw it under the bus" so that we... - Richard in Cincy - 2:36pm on 02/22/11

Yes! And I'll "champion" this effort to the end. [NT] - CathyZ from Kauai - 5:07pm on 02/22/11
I think it's because we are basically a society that hates to commit [NT] - cheezz - 6:00pm on 02/22/11

I dislike almost as much "at the end of the day" - all of a sudden everyone is saying that! [NT] - SallyBR - 11:09pm on 02/22/11

Here are some: "Having said that," "Too much on his plate," "If you will...." [NT] - Meryl - 1:01am on 02/23/11

" What's your take on this?" [NT] - Meryl - 1:03am on 02/23/11
Oh, and don't forget "Go to Bat for!" after all it's "for the team!" [NT] - Richard in Cincy - 9:54am on 02/23/11

Here's another one: "My bad." [NT] - Meryl - 6:48pm on 02/24/11

"having said that....." blah, blah [NT] - Janet in NC - 4:23pm on 02/22/11

and "kinda" or "sorta" on the Foodnetwork. Ina and Bobby Flay are particularly bad about using these - AngAk - 5:13pm on 02/22/11

"This is a family" about a workplace! [NT] - aajay - 9:36am on 02/24/11

..but then, again, considering some families..... [NT] - aajay - 9:38am on 02/24/11

Ahhhh, good, I'm not alone then! [NT] - Sandra in New York - 10:50pm on 02/22/11
"Artisan Baked"! - Richard in Cincy - 6:55pm on 02/23/11
I saw artisanal Tostito chips in the store today, heheheheheee [NT] - MariaDNoCA - 3:08am on 03/02/11

20033. Getting ready to donate my Sunbeam Mixmaster mixer. Anyone need any parts? [LINK] - MarilynFL - 10:57am on 02/22/11 (2)

These units are borderline "art" in my opinion. They hark to a different era... - Michael in Phoenix - 12:25pm on 02/22/11

I got one for Xmas and low is a joke I feel I have a boat motor in hand [NT] - carol whidbey Is - 10:40am on 02/23/11

20034. FRC snark alert: I'm tempted to start a really snarky thread about cooking show pet peeves. Reason? - Michael in Phoenix - 12:20pm on 02/22/11 (152)

I say a good snark-fest is always good, especially if the snarks are true! . . . - mistral - 12:27pm on 02/22/11

snark snark snark snark snark snark SNARK!! [NT] - cheezz - 1:42pm on 02/22/11

I'm up at bat: Drives me nuts when TV cooks imply you can use substitutes - MarilynFL - 1:42pm on 02/22/11

Another Pet Peeve: the amount of olive oil used where the recipe will state something like 2 TBL... - MarilynFL - 1:45pm on 02/22/11

Yes, this one is especially troublesome. [NT] - Richard in Cincy - 1:54pm on 02/22/11
But no matter how far off the measurements. the finished dish is deemed "just perfect". [NT] - Curious1 - 2:13pm on 02/22/11

I'll play...I have so many, let's start with ATK and their instant read thermometer that always - Curious1 - 1:46pm on 02/22/11
All of the mugging for the cameras... - Richard in Cincy - 2:01pm on 02/22/11

I call it the "Dip and Moan" syndrome. Bring the food to your mouth, - MarilynFL - 2:06pm on 02/22/11

Oh, I wish I could find a link.... - SallyBR - 6:40pm on 02/22/11

LOL Richard. Can you imagine - deb-in-MI - 2:27pm on 02/22/11

Deb I'm surprised someone hasn't done it yet! LOL [NT] - Richard in Cincy - 2:31pm on 02/22/11

To go along with this.... and they all speak with the mouth full! IIIIRCH! [NT] - SallyBR - 2:51pm on 02/22/11

It started for me when what's-her-name used "EVOO" instead of saying "olive oil". - CathyZ from Kauai - 2:27pm on 02/22/11

... ah, that's a killer.... (more) - SallyBR - 2:55pm on 02/22/11

Making up names drives me nuts!! Spoontula? Guy also follows her methods on TV. Did I mention - barb_b - 3:13pm on 02/22/11

Actually, spoonulas have been around for a long time. [NT] - Melissa Dallas - 3:58pm on 02/22/11

Ahhh, the salt. I thought it was just me. Ina Garten liberally salts and says salt adds lots of - Curious1 - 3:30pm on 02/22/11

She definitely oversalts. [NT] - Meryl - 5:34pm on 02/22/11

And "sammys" and "delish" and "yum-o". All in the first five minutes (which is why I can't watch - CynUpstateNY - 4:15pm on 02/22/11

RR kills me with her cooking times. - desertjean - 4:15pm on 02/22/11
Here's my 2-cents' worth==> Why in creation does RR have to go "shopping" at the beginning of - wigs - 1:25pm on 02/25/11

I think she does that on purpose.... - SallyBR - 2:28pm on 02/25/11

I've never seen her wash any of the produce or meat either. [NT] - Meryl - 6:00pm on 02/25/11

I'm game! What really annoys me are all the dishes spent cooking the most simple dish. - EvaN - 2:28pm on 02/22/11

ah, me. i've been told i use every pot, pan, bowl, dish to make egg salad. [NT] - Michael in Sarasota - 5:52pm on 02/22/11

It must be a Y chromosome thing... hubby does the same... :-) [NT] - SallyBR - 6:34pm on 02/22/11

LOL Michael. Besides, you don't count because you do your own dishes. - EvaN - 6:33am on 02/23/11

Oh no I don't! [NT] - Michael in Sarasota - 6:51am on 02/23/11

You probably have a point. I can use every pot and pan in the kitchen, but don't have to wash them. [NT] - Curious1 - 9:53am on 02/23/11

Curious and Michael, spill your beans please. How does that work when you don't have - EvaN - 6:00am on 02/24/11

Eva, I think dh loves to eat so he wants to make sure I'm willing to cook. If he's home, he always - Curious1 - 12:40pm on 02/28/11

Lainie with Rick and Claudia with Jacques still annoy the heck out of me. [NT] - Melissa Dallas - 2:49pm on 02/22/11

I kinda like lainie and claudia but can't stand Joe Bastianich-what he can't even force a smile [NT] - charlie - 3:05pm on 02/22/11

Is he Lidia's hubby? [NT] - MarilynFL - 3:23pm on 02/22/11

I believe it is her son. He is the wine guy.... [NT] - barb_b - 3:34pm on 02/22/11

He's awful. He was also on that short-lived Ramsey show with amateur cooks. - Melissa Dallas - 3:59pm on 02/22/11

Charlie, who is the NY / NJ guy; used to have a pony tail. I believe he was off the air for a while - barb_b - 3:31pm on 02/22/11

Are you thinking of Michael Lomonaco? Although I never saw him with a ponytail He did a show that - Curious1 - 4:20pm on 02/22/11
I think you're thinking of Michael Colameco. He used to go to a NY restaurant - MoNJ - 4:30pm on 02/22/11

Mo, that is it... Just did Google search on both M's.. I love his passion for food & flavors [LINK] - barb_b - 5:25pm on 02/22/11

He was a student at the CIA a couple of years after me--never met him. He lives in Cape May. [NT] - charlie - 7:48am on 02/23/11

there's a ponytailed guy on the Victory Garden as their chef. I miss the old Victory Garden :( [NT] - AngAk - 5:20pm on 02/22/11

Me neither! I don't mind Lidia's Mom, daughter or grandkids being on her show but her son Joe - FloriSandy - 1:17am on 02/25/11

Ok, I'll yield to the Ducky from Florida. The MOM is great. She HAS the expertise and the... - Michael in Phoenix - 11:20am on 02/25/11

Notice it's dad still doing most of the cooking? Their kids need serious media training. [NT] - Traca - 7:19pm on 02/22/11

Hey Michael, did you pick up your marbles and go home? [NT] - Curious1 - 3:32pm on 02/22/11

He's probably saving ammunition, you know, like the end of a big show of fireworks... :-) [NT] - SallyBR - 3:34pm on 02/22/11

Now I am on a roll...I also hate it when they tell me "WHAT YOU NEED TO DO" is... - barb_b - 3:44pm on 02/22/11

Ah, the Neelys. But I got a killer recipe for Creole potato salad off them. [NT] - Curious1 - 3:58pm on 02/22/11
I always feel the need to go to the dentist if they come on. [NT] - desertjean - 4:22pm on 02/22/11

I want to yell at them to just go to the bedroom already! good cooking but makes me cringe. [NT] - AngAk - 5:22pm on 02/22/11

And all the y'alls in every. single. sentence. Seriously?? It would be a good drinking game - - Susie in CO - 10:38pm on 02/22/11

LOL!!!!!!!!!!!!! Y'all/Paula Dean drinking game. Must try! [NT] - Traca - 11:12pm on 02/22/11
11, is that too early?? mimosas or bloody marys or gin and tonics on the lanai. [NT] - AngAk - 3:29pm on 02/23/11

Cocktails on a lanai in Anchorage? Not in February! CathyZ from Kauai's? Definitely! :) [NT] - Traca - 4:34pm on 02/23/11

wimp. check this out: a link to our Fur Rondy, setting up for this weekend. carnival. oudoors. [LINK] - AngAk - 5:48pm on 02/23/11

and I guess I still have Maui on my mind! [NT] - AngAk - 5:49pm on 02/23/11
I'm a wimp. I start whining when it hits 35F or below. [NT] - Traca - 10:46pm on 02/23/11

and the constant use of "kinda" and "sorta"---drives me nuts with Ina and B Flay and all of them [NT] - AngAk - 5:25pm on 02/22/11

How about cooking segments on shows like Today and Martha? They drive me nuts! - ErininNY - 4:53pm on 02/22/11

they probably hope you visit their website for more info. [NT] - AngAk - 5:27pm on 02/22/11
I always get a chuckle when Al can overtake the "kitchen" and ask a question the chef can't answer [NT] - barb_b - 5:44pm on 02/22/11

I hate when they talk to their food like it's a cute child. Burrell does that all the time - can't - Meryl - 5:23pm on 02/22/11

her rinky dinky's and such-----gahhhhh. annoying. [NT] - AngAk - 5:27pm on 02/22/11
ah, you're saying it for me. But some good looking recipes from her. [NT] - Curious1 - 7:41pm on 02/22/11

Ok, I admit I'm having a rotten day.... - SallyBR - 5:26pm on 02/22/11

SemiFreakMade!!! OMG!! LOL Can't stand the woman. [NT] - Michael in Sarasota - 5:58pm on 02/22/11

Now that Semi-Homemade has made an entrance I have to jump in! I cannot stand to watch this woman.. - Susie in CO - 10:34pm on 02/22/11
NY Times wasn't kind about her lasagna...neither was (her honey) Andrew Cuomo's mother. [LINK] - desertjean - 2:16am on 02/23/11

My eyes! Cottage cheese in LASAGNE?! Words fail me. [NT] - ErininNY - 2:41pm on 02/23/11

Lol, many older recipes for lasagna use cottage cheese as ricotta wasn't readily available to - Curious1 - 3:56pm on 02/23/11

I thought it was funny when Cook's Illus. featured a recipe for baked ziti using cottage cheese - Curious1 - 3:58pm on 02/23/11

I'm afraid I stand with Mama Cuomo on this one. :) [NT] - ErininNY - 7:14pm on 02/23/11

I agree, but I object to the tomato soup more than the cottage cheese. [NT] - Curious1 - 9:12pm on 02/23/11

I use cottage cheese in my lasagna all the time. On the other hand, I'm no TV cook ;-) [NT] - EvaN - 6:05am on 02/24/11

My Iowa upbringing is showing. Cottage cheese was common. Tomato soup, even my mother scoff. [NT] - desertjean - 9:38am on 02/24/11
I have started using 1% milk fat cottage cheese in my lasagnas - Dawn_MO - 2:40pm on 03/01/11

I made lasagna for the first time when we moved to Saudi and ricotta - orchid - 5:21pm on 02/23/11

She's so insignificant, I can't even discuss her.What a loser, making big money.So what else is new? [NT] - Meryl - 10:45pm on 02/22/11

I used to think that, but after seeing her biography I've gained a lot of respect for what she's - Curious1 - 10:05am on 02/23/11

ditto on that curious--she had to overcome a lot--she's not just a pretty face--but I don't like the - charlie - 2:20pm on 02/23/11
Don't you hate it when someone you've decided to hate turns out to be an admirable character? This - aajay - 9:16am on 02/24/11
My wife informed me of her history. She read an article on her in a non-food magazine... - Michael in Phoenix - 12:40pm on 02/24/11

Love Aunt Raffy--she's so typicaly Italian--just like my family--totally opinionated about food [NT] - charlie - 7:53am on 02/23/11

No sure you've seen the most recent one.... - SallyBR - 10:36am on 02/23/11

I think I get it LOL [NT] - charlie - 2:18pm on 02/23/11
and I love Raffy's eye rolls when Giada puts a twist into a traditional recipe [NT] - AngAk - 3:34pm on 02/23/11

Love Aunt Raffy--she's so typicaly Italian--just like my family--totally opinionated about food [NT] - charlie - 7:54am on 02/23/11

Oh and I despise Ina Garten's use of "good" as in good olive oil, good butter, good chocolate... - Meryl - 5:32pm on 02/22/11

I find her friends very annoying!! If you don't have cooking chops at least learn how to act. [NT] - Michael in Sarasota - 6:01pm on 02/22/11

Yes - I adore Ina (my hubby refers to her as 'my crush' but the friend thing is so grating.... [NT] - deb-in-MI - 6:06pm on 02/22/11

And let's be honest, (here's something I can say that others can't).... - Joe - 6:33pm on 02/22/11

LOL! [NT] - Meryl - 6:38pm on 02/22/11
I can say it!!! And I agree. [NT] - Michael in Sarasota - 7:08pm on 02/22/11

oh gosh you guys---I'm howling here! too funny. [NT] - AngAk - 7:18pm on 02/22/11

LOL!!! [NT] - Amanda_Pennsylvania - 10:28pm on 02/22/11

Thanks, that's also one of my peeves. [NT] - Curious1 - 6:16pm on 02/22/11
Yes. So condescending. I loved hearing Dan Barber once say that any supermarket olive oil - ErininNY - 6:49pm on 02/22/11
And how about Michael Chiarello salting pasta water with very expensive gray salt? - SallyBR - 7:00pm on 02/22/11

and you can buy that very salt from him! [NT] [LINK] - Joe - 8:47pm on 02/22/11

Gee, what a coincidence. [NT] - Meryl - 8:52pm on 02/22/11

or in Ann Burrell talk: co-inky dink [NT] - AngAk - 3:35pm on 02/23/11

What the heck is "good red wine vinegar"? It takes a pilgrimage to find it, not much different. [NT] - Traca - 7:17pm on 02/22/11
My other Ina pet peve: X-Large eggs in baking. I swear, I have to buy eggs just for her recipes. [NT] - Traca - 7:18pm on 02/22/11

And my last pet peeve, for now anyway. I have a carton in the fridge to make more date bread. [NT] - Curious1 - 7:38pm on 02/22/11
You can use large eggs to substitute - see chart inside: - Meryl - 8:21pm on 02/22/11

I also have to mention that I can't stand Alton Brown - I respect his wealth of information, - Meryl - 8:41pm on 02/22/11

And now that I'm on a roll, I'll add "Iron Chef America" to this list - The "Chairman" is a bad - Meryl - 8:44pm on 02/22/11

You know "the chairman" is really a failed, B-grade chop-socky performer, seen as Wo Fat in the new - Steve2 in LA - 6:45pm on 02/23/11

Hahahahahaha! Thanks for the laugh! I love your posts! [NT] - Meryl - 6:53pm on 02/23/11
He was also on Dancing with the Has-Beens. He really does nothing on ICA. [NT] - Michael in Sarasota - 10:19pm on 02/23/11

Good one! [NT] - Meryl - 10:22pm on 02/23/11

I refuse to watch his show... - SallyBR - 10:36pm on 02/22/11

OMG - I thought I was the only one! Glad to see I'm in good company! [NT] - Meryl - 10:42pm on 02/22/11

Squeeze me in there with ya'll. [NT] - MarilynFL - 9:44am on 02/23/11

Uuuh... it's gettin cozy in here... I like it! :-) [NT] - SallyBR - 10:33am on 02/23/11

scootch over, will ya. [NT] - AngAk - 3:36pm on 02/23/11

Wow, Michael, you really started something, didn't you? LOL! [NT] - Marianne - 10:42pm on 02/22/11

and have you noticed he's strangely quiet?! [NT] - cheezz - 11:58pm on 02/22/11

Have you noticed he hasn't posted what startd this? Come clean [NT] - Music City Missy - 12:13am on 02/23/11
So I go away for a few hours and BANGO! Look what you've all done. - Michael in Phoenix - 8:46am on 02/23/11
I complain, but FN (preferably Ina) is my favorite to watch while on the treadmill. [NT] - Curious1 - 10:12am on 02/23/11

I can't handle the Neelys you want some sugar [NT] - carol whidbey Is - 10:37am on 02/23/11
When I'm on the treadmill I like Iron Chef America and Chopped. - Michael in Sarasota - 10:56am on 02/23/11

No one ranting about Sandra Lee? I guess she would need her own thread, huh? [NT] - Carianna in WA - 1:23pm on 02/23/11

I think she is weaved in there a few different times. She was on p3 of yesterdays NY Post re: her - barb_b - 2:14pm on 02/23/11

Aargh! I hadn't heard about this romance. New Yorkers, PLEASE tell me that the governor's mansion [LINK] - Joe - 3:10pm on 02/23/11

She's being really laid back as the "first girlfriend" as local news calls her. Visiting soup - CynUpstateNY - 4:24am on 02/24/11

That's good to hear. She's probably a very nice lady. Still, - Joe - 1:56pm on 02/24/11

Ouch!! [NT] - Michael in Phoenix - 2:34pm on 02/24/11

I can't help it. Haven't the homeless suffered enough already? [NT] - Joe - 10:03pm on 02/24/11

OOOOooooh! You're KILLIN' me, Smalls! - Michael in Phoenix - 11:14am on 02/25/11

See above # 12 [NT] - Meryl - 2:57pm on 02/23/11
and don't forget my fav "It's COCK...TAIL time" urgh [NT] - lorijean - 3:27pm on 02/23/11
Check out how she makes chocolate truffles! Disgusting! "Sandra Lee in the March Issue of Vogue" [NT] [LINK] - Meryl - 11:21pm on 02/23/11

Just remember folks, it's "infotainment". Not reality. [NT] - Steve2 in LA - 6:40pm on 02/23/11
What's left to talk about? You've all got it pretty well covered. My latest peeve... - Michael in Phoenix - 6:44pm on 02/23/11

Until they've earned their own chops no business at all on the shows. - Melissa Dallas - 7:28pm on 02/23/11
I had no idea about Pepin's wife... - SallyBR - 7:34pm on 02/23/11

Nor did I, he doesn't deserve that. Love to watch him. [NT] - Curious1 - 9:14pm on 02/23/11
I feel the same way. Love the man. Alone, tho (w/out wife and daughter - ruins the show imho) [NT] - deb-in-MI - 6:34am on 02/24/11

Love ya Rich--you're a hoot! [NT] - charlie - 7:51am on 02/24/11

Love ya Michael--you're a hoot---sorry-it's early [NT] - charlie - 7:54am on 02/24/11

I wouldn't mind being just a little rich... [NT] - Michael in Phoenix - 12:25pm on 02/24/11

What really drives me crazy about FN is the way they have turned primetime into a series of wild - aajay - 9:30am on 02/24/11

I know we're getting close to the 25th? post, so I'll indent here... Rachel Ray's "up" - DawnNYS - 2:56pm on 02/25/11

I can't watch her at ALL. Something about her voice sounds like a microzester to me. [NT] - MarilynFL - 3:08pm on 02/25/11

That's what happens when you talk non-stop while filming 19 different shows per day. [NT] - Michael in Phoenix - 9:11pm on 02/25/11

I've stopped watching Food Network long ago...couldn't take it anymore. [NT] - MariaDNoCA - 3:22am on 03/02/11
Funny!! I'm 2 weeks behind here & LOL about this snark thread that I'm just catching up on - T&T??? [NT] - FloriSandy - 1:02am on 03/03/11

err, under Deviled Eggs - Recipes and Humor. We need to put more in here - TOO many classics [LINK] - FloriSandy - 1:11am on 03/03/11

20035. Doing the Victory Against the Large Corporate Conglomerate Happy Dance! - Richard in Cincy - 2:29pm on 02/22/11 (9)

Congrats. I know how difficult it is to have a victory like this. - CathyZ from Kauai - 2:34pm on 02/22/11
Unbelievble. I hope you get the money you paid for the replacement back. [NT] - EvaN - 2:47pm on 02/22/11
GE should pay for the $200 serivce call too...call your local consumer tv station - MariaDNoCA - 4:33pm on 02/22/11
I hate to say it, but if you'd like delicious recourse and you�re not on Twitter, sign up! - MoNJ - 5:03pm on 02/22/11

Good to know! Thanks [NT] - cheezz - 6:08pm on 02/22/11
Thanks so much for this info. I definitely will use it!!! [NT] - Richard in Cincy - 9:51am on 02/23/11

I'd start with trying to get their attention directly; here's their Twitter handle. [LINK] - ErininNY - 2:34pm on 02/23/11

I am so tired of the pat answer..." no one else is having this problem!" - KarenNoCA - 8:13pm on 02/22/11
any takers on how much Government Electric will pay out? I agree with Maria! I had the same problem - PatBastrop - 9:02pm on 02/22/11

20036. Any of you read the "diagnosis" column in the NY Times mag on Sunday? [LINK] - CynUpstateNY - 2:35pm on 02/22/11 (6)

I've never heard of this! [NT] - Melissa Dallas - 2:47pm on 02/22/11
I have never heard this either. Interesting article - thanks for sharing. [NT] - EvaN - 2:55pm on 02/22/11
I may have just sworn off (spoiler alert) shiitakes forever. Yikes. [NT] - ErininNY - 4:56pm on 02/22/11

I had just clean and sliced some (on a separate cutting board) when DH walked into the kitchen - CynUpstateNY - 5:29pm on 02/22/11

I try not to eat any mushrooms that are not folly cooked. - BobbiJoAZ - 9:18am on 02/23/11

Excellent pun, Bobbi! - MarilynFL - 9:42am on 02/23/11

20037. Another year has rolled around--another Chocolate Festival held on Feb 11, 2011. RECS follow==> - wigs - 3:47pm on 02/22/11 (21)

Turtle Cheesecake (from Mary Crownover's CHEESECAKE EXTRAORDINAIRE) [LINK] - wigs - 4:02pm on 02/22/11
Fancy Chocolate Pie from Midwest Living [LINK] - wigs - 4:22pm on 02/22/11
Chcolate Almond Cheesecake from SWEET AND SCRUMPTIOUS - wigs - 4:29pm on 02/22/11
Strawberry Cheesecake Trifle from COUNTRY WOMAN magazine and tweaked a bit. [LINK] - wigs - 4:34pm on 02/22/11
Chocolate-Raspberry Cake [LINK] - wigs - 4:51pm on 02/22/11
Elegant Chocolate Torte from Taste of Home [LINK] - wigs - 4:57pm on 02/22/11
Chocolate Caramel Cheesecake [LINK] - wigs - 5:01pm on 02/22/11
So-Easy Cherry-Fudge Cake - wigs - 5:07pm on 02/22/11
Sounds like quite a success! Congrats! Do you get anything for these events? [NT] - cheezz - 6:17pm on 02/22/11
Congrats Wigs! [NT] - deb-in-MI - 6:09am on 02/23/11
Wow! That's darn impressive, wigs. Please explain the ticket process and your baking - MarilynFL - 7:16am on 02/23/11

I'll attempt to answer both cheezz's and MarilynFL's questions . . . - wigs - 10:09am on 02/23/11

This is brilliant! I love data like this. For non-caters like myself, large projects can be - MarilynFL - 1:48pm on 02/23/11

such a helpful post. perhaps it should go into Menus or Favorite threads or something for reference [NT] - AngAk - 3:50pm on 02/23/11

Great post - thanks wigs! [NT] - deb-in-MI - 6:37am on 02/24/11

WOW! Quite a process and what a lot of baking... you must have a walk-in freezer! [NT] - cheezz - 1:47am on 03/02/11

My pants got tighter just reading the titles. Holy smokes! [NT] - desertjean - 9:19am on 02/23/11
Wow! You've done it again! [NT] - Meryl - 8:29pm on 02/23/11
I'm catching up on my reading here & had to laugh about the preferences for box brownies & Kraft - wigs - 7:06pm on 02/24/11

thanks wigs! and, I'll take the servings that your DH won't touch. can't believe he can pass up - AngAk - 1:39pm on 02/25/11

Wigs, will you do the honors and link this in the Menus section? [NT] - Traca - 12:24am on 03/04/11

20038. Where the heck is FloriSandy?? [NT] - Michael in Sarasota - 6:03pm on 02/22/11 (6)

Aw shucks Michael, thanks for asking. I've just been a bit busy but hope - FloriSandy - 7:06pm on 02/23/11

Glad you were just busy instead of down. - Michael in Sarasota - 10:15pm on 02/23/11

Well Hardeeee-Har-Har-HARR!! Frankly, my dear............ moi just - FloriSandy - 11:46pm on 02/23/11

really! tell us more. please. [NT] - AngAk - 1:14pm on 02/24/11

A flock of we jet-settin� duckies flew down to see [LINK] - FloriSandy - 2:50pm on 02/24/11

ya got me! [NT] - AngAk - 6:08pm on 02/24/11

20039. Tonight's dinner: broiled tilapia with chili lime butter, roasted asparagus with feta, arborio rice - Amanda_Pennsylvania - 6:18pm on 02/22/11 (7)

I want to be your neighbor and best friend, Amanda :-) [NT] - CynUpstateNY - 7:00pm on 02/22/11

hey, you are "neighbors", kind of : ) [NT] - AngAk - 7:16pm on 02/22/11
Hee! Well, we are, at least, on the same coast! [NT] - Amanda_Pennsylvania - 10:16pm on 02/22/11

The arborio rice was interesting. - Amanda_Pennsylvania - 10:21pm on 02/22/11
Arborio rice is risotto rice. I use it all the time. If I can be your neighbor and - EvaN - 4:18am on 02/23/11

Ah--I had no idea they were the same thing. Interesting. - Amanda_Pennsylvania - 11:17am on 02/23/11

Arborio is also good for creamy rice puddings, if you can't get Valencia (short grain). [NT] - MarilynFL - 12:47pm on 02/23/11

20040. Potentially food-related: Has anyone ever "harvested" feral rabbit? - Joe - 10:25pm on 02/22/11 (14)

"Shhhhh--I'm hunting wabbits!" (Sorry, couldn't resist.) [NT] - Amanda_Pennsylvania - 10:42pm on 02/22/11
Feral or not, a rabbit is a rabbit - Music City Missy - 11:54pm on 02/22/11

Some info. - Richard in Cincy - 9:49am on 02/23/11

I'd stay away from the mothballs - I believe they're toxic, especially since it would be around the [LINK] - Tess - 11:38am on 02/23/11

Tess thanks. I should have mentioned I only use those - Richard in Cincy - 3:30pm on 02/23/11

Be careful it doesn't have worms. My friends parents shoot several on their - Traca - 1:30am on 02/23/11
Do you have a shelter that akes care of abandoned animals in your area? - EvaN - 4:15am on 02/23/11

TAKES care of abandoned animals. [NT] - EvaN - 4:16am on 02/23/11

Awwww, Thumper!! - Michael in Sarasota - 6:47am on 02/23/11
Thanks, all! I have now lost my appetite for Lapin a la Moutard. The idea of wormy meat did it. - Joe - 12:07pm on 02/23/11

I have the most fabulous rabbit recipe with apple brandy, sauteed mustard greens, - Melissa Dallas - 4:03pm on 02/23/11

Oh yes! I can still get rabbits frozen--they're expensive but this recipe sounds worth it. [NT] - Joe - 4:56pm on 02/23/11

I'll post a little later-it is a long recipe [NT] - Melissa Dallas - 4:49pm on 02/24/11

Does your area/county have a vector control dept? Call them... - MariaDNoCA - 9:44pm on 02/24/11

20041. Rec: Carrabba's Mussels " Cozze Bianco" (be sure to have extra crusty bread) [LINK] - Michael in Sarasota - 7:05am on 02/23/11 (9)

yum! do you pour the sauce over the mussels in the bowl or serve seperately. funny story about Maui - AngAk - 4:01pm on 02/23/11

All together in the bowl. For dessert I made Better Than Crack Brownies. [NT] - Michael in Sarasota - 5:56pm on 02/23/11

reading the recipe again I see that it says to pour in the butter sauce. can't wait! - AngAk - 6:13pm on 02/23/11

I think fresh fennel would be brilliant in this. Makes it more French than Italian. [NT] - Michael in Sarasota - 10:13pm on 02/23/11

Oh Michael, please share your brownie recipe! [NT] - GeorgiaRose - 5:19pm on 02/24/11

Rec: Better Than Crack Brownies [LINK] - Michael in Sarasota - 6:09pm on 02/24/11

Curse you for this. I'll no doubt be making these soon. [NT] - Steve2 in LA - 9:13pm on 02/24/11
Must Make. And not eat whole pan in one sitting....Thanks, Michael [NT] - deb-in-MI - 6:38am on 02/25/11
I wonder if these can be made into a wedding cake? ? yum. [NT] - AngAk - 1:57pm on 02/25/11

20042. What would you serve with this? Rec: Orzo with Shrimp, Feta and white wine [LINK] - barb_b - 9:04am on 02/23/11 (12)

I've made this dish before and just served a simple mixed - rhoward2va - 9:35am on 02/23/11

A agree--a very simple salad, maybe baby greens and/or arugula, and asparagus [LINK] - Joe - 10:55am on 02/23/11

Sliced juicy fruits macerated in Triple Sec and fresh mint is another idea - CathyZ from Kauai - 2:56pm on 02/23/11
Big spoon [NT] - DawnNYS - 4:39pm on 02/23/11

;o) [NT] - DawnNYS - 3:48pm on 03/04/11

I'd recommend a raw fennel salad with oranges in a vinaigrette or a fennel gratin. The flavor is - Steve2 in LA - 6:53pm on 02/23/11

Steve, you're right. The fennel salad sounds fab. Would be great w/ that dish. [NT] - Traca - 12:26am on 03/04/11

These are all delicious: [NT] - Meryl - 8:08pm on 02/23/11

Parmesan Green Beans [LINK] - Meryl - 8:08pm on 02/23/11

Roasted Asparagus with Crisp Shallots - Meryl - 8:09pm on 02/23/11

Citrus Green Bean Salad (also posted in T&T) [LINK] - Meryl - 8:10pm on 02/23/11

Marinated Tomatoes (I did a tweaked version of this) [LINK] - Meryl - 8:12pm on 02/23/11

20043. Chicken Lettuce Wraps- made this yesterday with crispy rice noodles. Delicious! [NT] [LINK] - CynUpstateNY - 10:00am on 02/23/11 (5)

We make the old copycat version of this that I think nlb posted on Gail's Swap. We love it! [NT] - Michael in Phoenix - 12:21pm on 02/23/11
I always make Moyn's "tweaked" version of it, but can't find it! [NT] - Sandra in New York - 3:31pm on 02/23/11

Sandra, would that be the Ground Turkey in Lettuce Cups recipe? Good stuff, and so is - Pat-NoCal - 10:29am on 02/24/11

CathyZ's Laarb is also fantastic and similar. (why isn't it in T&T?) [NT] [LINK] - AngAk - 1:20pm on 02/24/11
Yep, that's the rec, although I did some tweaks of my own :o - Sandra in New York - 9:54pm on 02/24/11

20044. I want: Milky Way Tart [NT] [LINK] - Traca - 1:16pm on 02/23/11 (4)

oh be still my heart. [NT] - AngAk - 4:10pm on 02/23/11

hon, if you eat enough of these, it will be. [NT] - MarilynFL - 3:41pm on 02/24/11

Mar,I am sure I am one of many that thanks Paul.It is great to have you back in your spontaneous - barb_b - 4:01pm on 02/24/11
i was wondering when you would find this. now, pass that lipitor. [NT] - AngAk - 6:03pm on 02/24/11

20045. Angie, my PC crashed, just now catching up on news CONGRATULATIONS - joanietoo - 2:58pm on 02/23/11 (4)

ah, and here I thought you were out sailing the seas. Welcome back! [NT] - MarilynFL - 3:07pm on 02/23/11
thanks so much Joanie! You have your hands full. I'm sure mine will be much simpler. good to hear - AngAk - 4:03pm on 02/23/11

on second thought---maybe we should just come to you! [NT] - AngAk - 3:05pm on 02/25/11

Hi Joanie, I thought of you this morning and realized you'd been mia. Good to have you back. [NT] - Curious1 - 4:20pm on 02/23/11

20046. Tonights dinner - Brazilian Feijoada - In the crock-pot now. [LINK] - lorijean - 3:16pm on 02/23/11 (2)

gosh this sounds good! printed. [NT] - AngAk - 4:05pm on 02/23/11
We really enjoyed it. Great for a crock-pot recipe. Could use - lorijean - 10:10am on 02/25/11

20047. Made this the other day - very good: Chicken tenders with ginger, etc. - DawnNYS - 4:37pm on 02/23/11 (2)

I want to try this. Did you put any seasonings in with the buttermilk? - Dawn_MO - 6:41pm on 02/23/11

Well, I forgot to add half of the ingredients... see edited recipe above [NT] - DawnNYS - 2:57pm on 02/25/11

20048. And thus, the saga of the Cincinnati-grown Bananas Concludes...YUM!!! - Richard in Cincy - 6:18pm on 02/23/11 (22)

Congrats, Richard! [NT] - Dawn_MO - 6:42pm on 02/23/11
so, did you just have to be patient? [NT] - AngAk - 6:43pm on 02/23/11

Patient??? <maniacal laughter>... - Richard in Cincy - 6:50pm on 02/23/11

(Not to take the wind out of your sails but you know you can BUY bananas at the store?) [NT] - Steve2 in LA - 6:56pm on 02/23/11
I remember your post and all the suggestions and so, you were indeed patient. sort of. [NT] - AngAk - 7:20pm on 02/23/11

question: how did you get those labels onto your tiles? or are they something else? love it. [NT] - AngAk - 7:48pm on 02/23/11

They're tiles you can place anywhere you want. I strategically placed - orchid - 9:30pm on 02/23/11

Banana woes -- I understand, Richard! - PatBastrop - 1:51am on 02/24/11
I'm inpressed with your green fingers, Richard! :-) [NT] - EvaN - 5:52am on 02/24/11
Post should be read to the tune of "The Impossible Dream." :) [NT] - ErininNY - 10:34am on 02/24/11

This is so great. Congratulations and thanks for making my day. [NT] - Curious1 - 9:07pm on 02/23/11
HAH! You got them to ripen! Congratulations! [NT] - CathyZ from Kauai - 9:09pm on 02/23/11
Ahh, the sweet taste of success! [NT] - orchid - 9:23pm on 02/23/11
Yay!! Meeting and overcoming another challenge! Good for you! [NT] - Marianne - 9:48pm on 02/23/11
Congrats! You have done the impossible. [NT] - Joe - 9:56pm on 02/23/11
How cool is that?! Congrats Richard. [NT] - Traca - 10:42pm on 02/23/11
Richard, I am soo excited for you! Congrats!~ [NT] - barb_b - 7:47am on 02/24/11
Maybe you can slip those peels under the heels of a certain Corporate Conglomerate? [NT] - MarilynFL - 7:48am on 02/24/11

Down-Home Horticlulture uses for banana peels... - Marianne - 10:43am on 02/24/11

Who knew, indeed? Will definitely start doing that. Thanks! [NT] - Richard in Cincy - 12:44pm on 02/24/11
Thanks, Marianne! great info!! [NT] - PatBastrop - 11:46am on 02/25/11

Thanks for all the kind words...now I"m thinking...<chanelling Margaret Hamilton> in... - Richard in Cincy - 12:46pm on 02/24/11

20049. Meryl, your sweet peppers with pasta was the perfect side to quickly broiled ribeye steaks. [NT] [LINK] - AngAk - 6:41pm on 02/23/11 (2)

Yay! Glad you liked it! [NT] - Meryl - 7:05pm on 02/23/11
I have got to try this! [NT] - desertjean - 9:31am on 02/24/11

20050. banana nut granola. very low fat. [LINK] - AngAk - 7:43pm on 02/23/11 (6)

Sounds good- I'll try it this weekend. Thanks, Ang! [NT] - CynUpstateNY - 4:17am on 02/24/11
Yes, it does sound good. I'm confused, though. Does dried fruit make it soften?? [NT] - MarilynFL - 9:22am on 02/24/11

lots of recipes have you add raisins or dried cherries or cranberries to the baked granola. I do - AngAk - 1:26pm on 02/24/11
Another reason for adding at the end-I've bought granola where the fruit tastes burned. [NT] - Melissa Dallas - 4:48pm on 02/24/11

and the raisins or whatever get hard as rocks if you bake them. [NT] - AngAk - 6:01pm on 02/24/11

I never made that connection. Thank you from the bottom of the hard, dried raisin stuck in my molar. [NT] - MarilynFL - 7:33am on 02/28/11

20051. Roasted salmon w/avocado and grapefruit salsa. sounds good. from Splendid Table - AngAk - 10:06pm on 02/23/11 (0)

20052. Delish! Thai-inspired Slow Cooker Thai Stew (adapted from Food & Wine) [LINK] - Traca - 10:24pm on 02/23/11 (6)

Okay, been cooking all day. I'm tired. Meant to say "Thai-inspired Slow Cooker Stew." [NT] - Traca - 10:35pm on 02/23/11
Oh, this sounds perfect - Richard in Cincy - 12:43pm on 02/24/11

Oh, a question... - Richard in Cincy - 1:34pm on 02/24/11

Richard, yes, it worked. In fact the chicken was done at 2 1/2 hours, and - Traca - 2:38pm on 02/24/11

question, do you have an actual crock pot with crock, or a slow cooker that is metal? I have both - AngAk - 5:59pm on 02/24/11

Uh, it's my roommate's with a crock insert and I'll confess, the nob for low/high/off - Traca - 7:25pm on 02/24/11

20053. Made this today too: Spicy Hoisin Chicken [LINK] - Traca - 10:36pm on 02/23/11 (6)

Agreed, a tasty one that's good with turkey thighs too, ala Moyn. I often make it with [LINK] - Pat-NoCal - 9:40am on 02/24/11

Funny, in the back of my mind, I remembered that recipe. I added a touch of - Traca - 3:07pm on 02/24/11

It's a very forgiving recipe, easy to adapt and bump up flavorwise. [NT] - Pat-NoCal - 3:25pm on 02/24/11

Pat, could you share the recipe for Michelle/CA�s Sesame Rice? [NT] - Traca - 3:07pm on 02/24/11

Sure thing. Rec: Sesame Rice - Pat-NoCal - 3:23pm on 02/24/11

This sounds really good. Wow was it? [NT] - Richard in Cincy - 12:40pm on 02/24/11

20054. And simmering on the stove is one of my favorite recipes: Braised Pork Sugo. [NT] [LINK] - Traca - 10:39pm on 02/23/11 (5)

Traca, Traca, Traca...have you been cloned? Or working an event??? [NT] - MarilynFL - 7:50am on 02/24/11

Nope, it's easier for me to get the cooking mojo and go with it, rather than cook multiple - Traca - 2:57pm on 02/24/11

My method is based on this post: Strategies to battle "I don't have time to cook" [NT] [LINK] - Traca - 2:59pm on 02/24/11

That sounds really good, Traca. Do you put in a food processor - Dawn_MO - 8:15am on 02/24/11

Dawn, while you can put it in the food processor, you have to be very careful not to - Traca - 3:02pm on 02/24/11

20055. NFR, Anyone having a Academy Awards party? Here are some [LINK] - woody - 9:02am on 02/24/11 (0)

20056. Michael in Phoenix: thanks for your FILs secret ingredient tip for adobo(BBQ Sauce) so good! [LINK] - AngAk - 2:00pm on 02/24/11 (1)

You're welcome. It's one of those little additions that makes a world of difference. [NT] - Michael in Phoenix - 2:32pm on 02/24/11

20057. Stir Fry suggestions? - whinecountry - 2:21pm on 02/24/11 (5)

C1 and Cheezz have my go to's for chicken stir fry. - barb_b - 3:47pm on 02/24/11

Curious1 Rec: Spicy Chicken and Broccoli Stir-Fry [NT] [LINK] - barb_b - 3:51pm on 02/24/11
Cheezz Rec: Chicken and Broccoli with Walnuts stir fry [NT] [LINK] - barb_b - 3:54pm on 02/24/11

thanks. I do have some walnuts. not sure about the brocoli [NT] - whinecountry - 4:36pm on 02/24/11

It pairs well, but I also like to use snow peas when available [NT] - cheezz - 1:53am on 03/02/11

20058. Epiphany for me: fresh dill. I know that sounds silly, but I don't usually use it... - Michael in Phoenix - 2:38pm on 02/24/11 (16)

Here's a lovely Mustard-Dill Sauce that we use with Grilled Salmon. It's from Steve Raichlen's - Curious1 - 3:12pm on 02/24/11
Creamy Potato Salad with Radishes, Lemon & Dill from FC and Molly Stevens (who can do no wrong). - Curious1 - 3:14pm on 02/24/11
If you ever do sliced cucumbers and onions in a vinegar sugar mixture, dill is a nice addition. [NT] - Curious1 - 3:20pm on 02/24/11

oh yes, so good. also with cucumbers and yogurt or sour cream. [NT] - AngAk - 5:47pm on 02/24/11

There's a Chiarello roast that's good (needs a bit of salt). Let me find it. - MarilynFL - 3:35pm on 02/24/11
Dill is practically every Hungarian dish. So much so, that dh does not eat it anymore. I love the - barb_b - 3:38pm on 02/24/11
Rec: Swedish Lamb Stew. I liked this and posted at Gail's Recipe Swap [LINK] - FloriSandy - 5:36pm on 02/24/11
put a little in your egg salad. pickle some asparagus---so easy and good and timely now. see link [LINK] - AngAk - 5:47pm on 02/24/11

I love it in tuna salad, too! [NT] - CynUpstateNY - 8:21pm on 02/24/11

Rec: Dilled Shrimp This is a make-ahead, easy appetizer - Michael in Sarasota - 5:53pm on 02/24/11

these sure sound good! [NT] - AngAk - 2:01pm on 02/25/11

My mom made dill sauce as per the following June Meyers recipe - using milk only and no - Elenor - 9:17pm on 02/24/11
I use fresh dill in Tatziki. It gives the tatziki a fuller taste, IMHO. [NT] - EvaN - 8:44am on 02/25/11

Oh, I use fresh dill when I bake salamon. I sprinkle the salamon with - EvaN - 8:45am on 02/25/11

Sour Cream Dill Potato Salad - Melissa Dallas - 11:17am on 02/25/11
Thanks, everyone. These look so good! I've got my "dill" file brimming with "to trys". [NT] - Michael in Phoenix - 2:22pm on 02/27/11

20059. This looks so good! Cajun red beans and rice [NT] [LINK] - Meryl - 5:33pm on 02/24/11 (2)

That looks alot like the recipe I use except I throw in a little tasso for fun. [NT] - Steve2 in LA - 9:11pm on 02/24/11
Here's my recipe - lorijean - 10:14am on 02/25/11

20060. Have any of you tried any of these pizzas? (I can only dream). Food & Wine's Best U.S. Pizza Spots [NT] [LINK] - Meryl - 6:31pm on 02/24/11 (13)

I've tried the Appiza Scholls out of Portland. Worth the wait. They close when they run out of dough [NT] - Traca - 7:32pm on 02/24/11
We've been to Pizzeria Mozza in Los Angeles. Did not suck. [NT] - Steve2 in LA - 9:09pm on 02/24/11

except for the money out of your wallet, apparently. DD loves it but it's expensive [NT] - cheezz - 1:56am on 03/02/11

I wonder who did the ranking and how? Hummm. [NT] - MariaDNoCA - 9:35pm on 02/24/11
Can't believe I can respond to this - New Haven, CT: Frank Pepe Pizzeria - EvaN - 5:17am on 02/25/11
Went to Co. this year with DH and family -- fabulous! Also Frank's in New Haven is wonderful. - PatBastrop - 8:27am on 02/25/11

I've eaten at Pizzeria Picco a few times, it's close - SusanKentfieldCa - 8:15pm on 02/25/11

I've had pizza at Frank Pepe's (my favorite) & the focaccia at Sullivan St, but not the pizza [NT] - charlie - 9:40am on 02/25/11
Me want pizza...NOW:) [NT] - deb-in-MI - 10:02am on 02/25/11
Pizza Bianco Phoenix, as good as the hype! Amazing crust and fresh ingredients [NT] - MoNJ - 1:22pm on 02/25/11

I tried several times - whinecountry - 9:25pm on 02/28/11

a couple more.. - whinecountry - 9:30pm on 02/28/11

hmmm... I'm 10 minutes from Antica Pizza in L.A. - guess I'll have to try it [NT] - cheezz - 1:55am on 03/02/11

20061. Crab and Crimini Bisque. Thanks for the sherry substitutions, I needed it. [LINK] - desertjean - 7:35pm on 02/24/11 (3)

beautiful! [NT] - AngAk - 2:23pm on 02/25/11
OH MY!! - magnoliainchicago - 8:02pm on 02/25/11

We've never had leftovers, but I'd guess that it does not keep well. [NT] - desertjean - 8:21pm on 02/25/11

20062. We really enjoyed Woman's Day Loaded-with-Veggies Soup Recipe tonight [NT] [LINK] - GayR - 8:40pm on 02/24/11 (1)

I love soups with winter vegetables this time of year. Thanks for sharing GayR :-) [NT] - EvaN - 5:37am on 02/25/11

20063. Charlie, the Spicy Pork Chops recipe you posted at 20027 is very good! I can see why you like it. [LINK] - Michael in Phoenix - 9:52pm on 02/24/11 (4)

Charlie, I used sweet cherry peppers in vinegar. They weren't spicy at all. Do you... - Michael in Phoenix - 9:00am on 02/25/11

Yes, Michael, I do--really, you can use any pickled pepper you like [NT] - charlie - 9:35am on 02/25/11

By the way, the sauce reminded me of Cathy Z's Chicken. The ingredients are similar... - Michael in Phoenix - 2:16pm on 02/25/11

You are welcome Rich--er Michael [NT] - charlie - 5:55pm on 02/25/11

20064. Simple idea from Jacques Pepin to use up leftover chunks of cheese (like THOSE don't end up... - Michael in Phoenix - 10:08pm on 02/24/11 (12)

I'm glad you reminded me of this. I saw him make it. - Melissa Dallas - 10:44pm on 02/24/11
Leftover cheese? Are you kidding? - Joe - 12:30am on 02/25/11
Saw him make this a couple of years ago. Now I keep leftover small pieces in the freezer until I - CynUpstateNY - 4:09am on 02/25/11
Leftover cheese? Never heard of such a thing ;-) - EvaN - 5:13am on 02/25/11
It's like having leftover wine??? [NT] - lorijean - 10:16am on 02/25/11

What? There is such a thing as leftover wine??? :-o [NT] - EvaN - 10:21am on 02/25/11

not for me :) [NT] - lorijean - 11:00am on 02/25/11

Looks like it works better for softer cheeses, have you tried with hard cheese? [NT] - MoNJ - 1:25pm on 02/25/11

I haven't tried it yet. I don't have an over-abundance of cheese chunks around. Not with... - Michael in Phoenix - 2:14pm on 02/25/11

Thanks! Love your mouse and cheese. :) [NT] - MoNJ - 4:48pm on 02/25/11

Me too! Mice have good taste - don't they? [NT] - FloriSandy - 9:38pm on 02/25/11

Is there a recipe for leftover cheese? I have never heard of it... huh... [NT] - Sandra in New York - 8:32pm on 02/25/11

20065. Made focaccia today. Major dud. Does anyone have a terrific recipe for me to try? [NT] - Traca - 4:55am on 02/25/11 (16)

This one's really good: - Melissa Dallas - 9:06am on 02/25/11
REC: Peter Reinhart's Basic Focaccia... - charlie - 9:34am on 02/25/11
Two for you.... - SallyBR - 10:06am on 02/25/11

Sally, here is the direct link to the basic focaccia. can't wait to try this easy recipe. thanks [NT] [LINK] - AngAk - 3:01pm on 02/25/11

Thanks! [NT] - SallyBR - 7:43pm on 02/25/11

This was ranked by independent eaters as one of the best ever! - MoNJ - 1:18pm on 02/25/11
Traca, what recipe did you use and what made it a dud? too tough? [NT] - AngAk - 3:01pm on 02/25/11

It didn't have a well-developed flavor and the texture wasn't all that great. A friend of mine owns [LINK] - Traca - 4:14am on 02/26/11

Here's one I make all the time: Fresh Sage Focaccia. If I'm catering, I like to roll out the dough [LINK] - Joe - 4:31pm on 02/25/11

Ok Joe...I was hoping for the recipe - judy-mass - 5:43pm on 02/25/11

Ooops. I added the link. - Joe - 6:10pm on 02/25/11

I currently have the dough doing a slow rise in the fridge... - judy-mass - 8:17am on 02/27/11

A slow rise in the fridge is good. I've done this recipe for classes where I make the dough, then - Joe - 11:32am on 02/27/11
Focaccia was baked on site... - judy-mass - 7:38am on 02/28/11

It does most of its rising on the pan--not much in the oven. Glad you liked it! [NT] - Joe - 8:04pm on 02/28/11

Been there, failed that. You have my sympathies. [NT] - MarilynFL - 10:32am on 02/28/11

20066. Polish food: I'm going to Krakow - what should I eat? - EvaN - 5:36am on 02/25/11 (20)

I've always heard mushrooms, especially mushroom soup. [NT] - Melissa Dallas - 9:26am on 02/25/11

Borowiki (sp) mushrooms--dried--are prized [NT] - charlie - 9:28am on 02/25/11

Dill Pickle Soup [NT] - lorijean - 10:17am on 02/25/11

No kidding, I *love* Polish dill pickle soup and have been trying to find a recipe for it. Not the - Pat-NoCal - 11:17am on 02/25/11

Here's one with tomato ketchup [LINK] - EvaN - 11:23am on 02/25/11

The one I fell in love with was more of a clear broth with tiny slices or - Pat-NoCal - 12:09pm on 02/25/11

Oooh, I may have found a recipe to go from, this one sounds just about right, [LINK] - Pat-NoCal - 12:22pm on 02/25/11

No, I haven't made it. We used to go to a Polish Restaurant and - lorijean - 5:35pm on 02/25/11
Recipe: Polish Dill Pickle Soup (Zupa Ogorkowa) [LINK] - Olga_D_Ont - 8:11pm on 03/02/11

Hey, nice to see you Olga!! Thanks so much for the recipes. [NT] - Pat-NoCal - 8:33pm on 03/02/11
Yum..thank you - can't wait to try it [NT] - lorijean - 9:04am on 03/03/11
thanks Olga! [NT] - AngAk - 4:08pm on 03/03/11

My pleasure [NT] - Olga_D_Ont - 4:46pm on 03/03/11

Olga, great to see you! I will be making the cucumber salad on your website soon! : ) [NT] - barb_b - 7:06pm on 03/03/11

If you like sauerkraut, try Bigos, basically a cabbage stew. I've had it, and made it, - Pat-NoCal - 11:28am on 02/25/11
My husband is a purebred Pole. Try pierogi--I love it!==> - wigs - 12:13pm on 02/25/11

Yes, aren't they heavenly? I could eat a whole plate of pierogi, all by myself. :-) [NT] - Pat-NoCal - 12:21pm on 02/25/11

stuffed cabbage. lots of noodle dishes. hearty breads. [NT] - AngAk - 3:04pm on 02/25/11
Oh, I've got something special for you! [LINK] - SallyBR - 7:43pm on 02/25/11

SallyBR, this is awesome! Thank you bunches :-) [NT] - EvaN - 4:49am on 02/26/11

20067. Had such a bad food day. - Amanda_Pennsylvania - 5:19pm on 02/25/11 (4)

I'm in the exact same situation. Congrats on the success, though! Focus on that. :) We can do it. [NT] - ErininNY - 6:12pm on 02/25/11
It's never too late to get back on track Amanda. On the other hand, [LINK] - FloriSandy - 7:19pm on 02/25/11
Here's some encouragement. We used to encourage our clients that were on weight loss programs... - Michael in Phoenix - 9:05pm on 02/25/11
Thanks all. Have done much better this weekend. [NT] - Amanda_Pennsylvania - 4:14pm on 02/27/11

20068. I am sure that I am not the only one.... I went to the store today and - barb_b - 5:48pm on 02/25/11 (8)

So glad you saw some little bananas and didn't think of me LOL [NT] - charlie - 5:53pm on 02/25/11

Nobody did, charlie...until now!! [NT] - Michael in Sarasota - 6:06pm on 02/25/11

What about Richard? [NT] - orchid - 6:38pm on 02/25/11

Sorry, my bananas are big. :) [NT] - Richard in Cincy - 10:59pm on 02/25/11

Well now! Some very smart relatives of ours have just expressed an interest in an [IMAGE] - FloriSandy - 11:36pm on 02/25/11

Guess I asked for this BG [NT] - charlie - 10:54am on 02/26/11

The long and short of it is....yes! LOL [NT] - Pat-NoCal - 11:31am on 02/26/11

I leave you alone for a few hours, and look what happens!!! : ) My smile for the day! [NT] - barb_b - 11:56am on 02/26/11

20069. Joe-check your PM's re: rabbit recipe [NT] - Melissa Dallas - 6:26pm on 02/25/11 (3)

Hi Melissa. I'm afraid I don't see a message. [NT] - Joe - 7:46pm on 02/25/11

I scanned recipe as PDF. PM me your email and I'll send it to you. - Melissa Dallas - 7:55pm on 02/25/11

Thank you! [NT] - Joe - 8:29pm on 02/25/11

20070. ISO: MoNJ Can you please tell me how you bake the ravioli - KarenNoCA - 8:30pm on 02/25/11 (4)

Until she answers, that is what I do. I only buy frozen ravioli that has a recipe on the bag for - Curious1 - 9:24pm on 02/25/11
I've only used this method with fresh, never frozen ravioli. I think if you're using frozen - MoNJ - 8:36am on 02/28/11

oops, cover the raviolis with sauce, then cover pan with foil! (no coffee yet :( [NT] - MoNJ - 8:37am on 02/28/11
No, you do it with frozen. I usually layer with sauce , bake 40 min or so. Here's a recipe... - Curious1 - 12:49pm on 02/28/11

20071. Leftover Cheese (an oxymoron in my book) as Michael posted above. What to do with Parm-Reggiano? - FloriSandy - 9:29pm on 02/25/11 (29)

For me, the best way to taste Parmigiano Reggiano (besides eating it plain), is to grate or shave it - Meryl - 9:49pm on 02/25/11

I think you're right about the cheese dissipating in the sauce Meryl. I might just - FloriSandy - 9:17pm on 02/26/11

Rind for flavor - Earnie - 12:17am on 02/26/11
I use parmesan in everything: breads, pizza, quiches, on past dishes, baked potato - EvaN - 5:16am on 02/26/11

I found your Asparagus Milanese recipe. Thanks! [NT] - FloriSandy - 9:23pm on 02/26/11

I buy Parm-Reggiano and put the whole wedge into my food processor - KarenNoCA - 11:13am on 02/26/11

Thanks ladies! Great tips here. [NT] - FloriSandy - 7:54pm on 02/26/11

I usually freeze it and then shave off bits onto pasta, green beans, etc. - ErininNY - 8:26pm on 02/26/11

I bought a rindless triangular block and will freeze in two halves before it goes bad - thanks all! [NT] - FloriSandy - 9:26pm on 02/26/11

Hey! Slow down there buckaroo!!! Before you do that, go buy yourself - orchid - 10:07pm on 02/26/11

Agreed! I love my food saver for Parm. I opened a pack of sliced provolone from 9 months ago... - Michael in Sarasota - 8:31am on 02/27/11

Do you think that would work with pancetta? I wonder how long it would keep? [NT] - Curious1 - 5:02pm on 02/27/11

It works well with bacon. I haven't tried with pancetta. [NT] - Michael in Sarasota - 5:19pm on 02/27/11

Any idea how long I can keep it? [NT] - Curious1 - 8:51pm on 02/27/11

We usually have 4 slices on Saturday. 16 slices per pack=4 weeks. - Michael in Sarasota - 9:41pm on 02/27/11

Thanks, it's one of those things it's nice to have on hand, will try it. [NT] - Curious1 - 12:52pm on 02/28/11

It works with most anything. Some exceptions are liquids or soft things - orchid - 5:33pm on 02/27/11

I froze sloppy joes in a 13x9 pan, cut them in individual servings, Foodsavered them in packs of 2. - Michael in Sarasota - 7:26am on 02/28/11

Michael, your flash-freezing method has perked my interest. If you place [LINK] - FloriSandy - 9:11pm on 02/28/11

Because you don't leave them loose for that long. Only long enough - orchid - 10:18pm on 02/28/11

Exactly! You don't even need to freeze solid, just firm enough to vacuum bag. [NT] - Michael in Sarasota - 7:01am on 03/01/11

Michael, I'm thinking these companies should put us on their promotional - orchid - 10:22am on 03/01/11

Sounds like a plan, orchid!! [NT] - Michael in Sarasota - 5:49pm on 03/01/11

Thank you orchid and Michael. [NT] - FloriSandy - 7:27pm on 03/01/11

Thanks for tip orchid, I'll check into one. [NT] - FloriSandy - 8:34pm on 02/27/11

Save the rinds for parmesan stock! So good. I've got a recipe if you want it. [NT] - Traca - 1:47pm on 02/27/11

Yes please, I have so many rinds in the freezer. How do you use it? [NT] - Curious1 - 5:03pm on 02/27/11

Parmesan Brodo (Stock) from Ethan Stowell's New Italian Kitchen - Traca - 3:23am on 02/28/11

Thanks Traca, I must try it. [NT] - Curious1 - 12:53pm on 02/28/11

20072. Soup, soup, soup. Soupsoupsoupsoupsoupsoupsoup! - Carianna in WA - 10:21am on 02/26/11 (30)

What kind of soups are you looking for ? I am coming to Costoc tomorrow hahaha [NT] - carol whidbey Is - 10:30am on 02/26/11

Any, really. But I've been trying to make sure that my soup has both protein and veggies. :) [NT] - Carianna in WA - 10:40am on 02/26/11

I am sure you have looked in T&T under soups I have a few you might like - carol whidbey Is - 10:42am on 02/26/11

I want cookbooks right now, so that I can read them like soup porn... - Carianna in WA - 10:54am on 02/26/11

Ok try The Daily Soup Cookbook , Willam Sonama Food Made Fast, - carol whidbey Is - 11:02am on 02/26/11

Ok and maybe Readers Digest Ultimate Soup [NT] - carol whidbey Is - 11:08am on 02/26/11

I love soup too. I even enjoy it for breakfast. Right now I have 4 different single serving - Elenor - 1:17pm on 02/26/11
Carianna, I'm an enabler and a soup fiend myself these days! I've been making - Traca - 1:52pm on 02/26/11

300 Sensational Soups - I've made 4 or 5 recipes from here. Really nice. [NT] [LINK] - Traca - 2:51pm on 02/26/11

Dairy Hollow House Soup & Bread Cookbook [LINK] - Traca - 2:55pm on 02/26/11
Traca, I checked and my library has this one... I put it on hold since it's checked out. Thanks! [NT] - Carianna in WA - 7:17pm on 02/26/11

Check out "Favorite Soups" under Great Threads, and scroll down for morel links: [NT] [LINK] - Meryl - 4:51pm on 02/26/11

Uh, that would be "more," not morel! [NT] - Meryl - 4:51pm on 02/26/11
My most recent favorite is Curried Cauliflower Soup with Coriander Chutney: [LINK] - Meryl - 5:08pm on 02/26/11

Check this out: Asian Chicken and Coconut Soup [NT] [LINK] - Meryl - 5:18pm on 02/26/11

That sounds goooooood. [NT] - Carianna in WA - 7:38pm on 02/26/11

Mustard soup which I had in Amsterdam recently is my latest addiction. But I usually have two or - aajay - 6:28pm on 02/26/11

I'm intrigued by the mustard soup, aajay. How do you make it? [NT] - Pat-NoCal - 10:36am on 02/28/11

Hi,Pat having trouble typing right now - I'll post it asap in meantime google Dutch mustard soup. . - aajay - 9:57am on 03/01/11

Is this the mustard soup? [NT] [LINK] - Traca - 7:31pm on 03/01/11

That's about it-however-no chilis-my tweeks=more like what I had, they used shredded leeks but - aajay - 10:55am on 03/02/11

Sounds yummy. (hope your wrist heals quickly). [NT] - Pat-NoCal - 10:11am on 03/03/11
Heal quickly aajay! [NT] - Dawn_MO - 6:39pm on 03/03/11

Thanks for all the good wishes. Fine now-back to normal carpal tunnel which I'm too chicken to have - aajay - 5:47pm on 03/07/11

The surgery isn't final anyway... you still have to have it done again and again :( - cheezz - 6:47pm on 03/08/11

I checked out about 5 books... I have soup porn! Yay! [LINK] - Carianna in WA - 7:21pm on 02/26/11

I checked out 'Soup, A Way of Life' by Barbara Kafka from a library [LINK] - FloriSandy - 8:07pm on 02/26/11
And now I can highly recommend Dawn_MO's White Bean Chili too! - Carianna in WA - 11:39am on 02/27/11

Carianna, give this crock pot recipe a try. It's more of a stew that I [LINK] - Traca - 1:52pm on 02/27/11
Two more books worth a look: S.O.U.P.S & The New England Soup Factory Cookbook [NT] - Traca - 1:53pm on 02/27/11

20073. Here is a Spagetti Sauce I have been playing around with I think I got it - carol whidbey Is - 10:25am on 02/26/11 (4)

And don't you love it when you can get it just right? [NT] - Curious1 - 12:57pm on 02/28/11
Montreal Steak has become one of my favorite seasonings lately. try it in eggs or tomato soup. [NT] - AngAk - 3:26pm on 02/28/11

We love it for grilling and other uses, too. So that probably means it will be discontinued. [NT] - Curious1 - 5:10pm on 02/28/11

Then we better go to Costco and stock up [NT] - carol whidbey Is - 10:20am on 03/01/11

20074. I made the Pimiento Mac and Cheese from the cover of March BA... [LINK] - Curious1 - 11:51am on 02/26/11 (2)

Thanks for the review! I've been looking at that recipe - I love peppadews. [NT] - GeorgiaRose - 10:11am on 02/28/11
Yum! peppadews are also good just stuffed with a little soft cheese like brie [NT] - cheezz - 2:05am on 03/02/11

20075. Tiramisu soup, anyone? I have no idea why this went wrong. - EvaN - 4:54pm on 02/26/11 (3)

I think your cheese was fine. Sounds like the cream was the problem. [NT] - Melissa Dallas - 5:29pm on 02/26/11
Eva, I've been working on my zabaglione for tiramisu and found a few steps - MarilynFL - 7:29pm on 02/27/11

Thanks a lot, Marilyn. I will try this next time - I especially think that your step - EvaN - 4:29am on 03/02/11

20076. Sandy, Curious, Pat,, Orchid, Ang, and Sylvia--I tred the Jacques Pepin Chicken with Mustard Crust [LINK] - Joe - 7:13pm on 02/26/11 (19)

Yay! Good to hear. I posted it here first Joe but never did get around to making it. - FloriSandy - 8:14pm on 02/26/11

Done. [NT] - FloriSandy - 8:22pm on 02/26/11

Great, now you gotta try it! [NT] - Joe - 8:25pm on 02/26/11

Alrighty then! [NT] - FloriSandy - 9:18pm on 02/26/11

Don't chicken out on us...lol. [NT] - Pat-NoCal - 10:00am on 02/28/11

Now that's a - FloriSandy - 9:01pm on 02/28/11

You're quackin' me up. [NT] - Pat-NoCal - 10:23pm on 02/28/11

Sandy, I haven't made this yet. I think Joe is encouraging us to step up - orchid - 10:34pm on 02/26/11

Pat and I've made it, so it's eligible for T&T. [NT] - Curious1 - 12:22pm on 02/27/11

Good! I have it in the Try pile. [NT] - orchid - 2:27pm on 02/27/11
Made it again last night, cutting the white wine and olive oil to 1 tbsp each in an effort - Pat-NoCal - 9:59am on 02/28/11

Pat, when I made it after reading your previous post I used heaping tablespoons of mustard - Joe - 12:18pm on 02/28/11

Ah great! Good thinking. [NT] - Pat-NoCal - 4:53pm on 02/28/11

Orchid, I hope you're feeling better. When I'm ill enough to lose my appetite, which is rare, - Joe - 12:41pm on 02/27/11

Yeah, well it's the big guy who is trying to figure out who in the heck - orchid - 2:24pm on 02/27/11

(((orchid))) [NT] - AngAk - 3:29pm on 02/28/11
'Atta girl! A woman's place is not only in the kitchen, - FloriSandy - 8:54pm on 02/28/11

Ah, such a nice warm hug from Ang and then there's these dang - orchid - 10:06pm on 02/28/11

I made this recipe for lunch today--delicious! Great with an endive salad and mashed potatoes. :) [NT] - ErininNY - 12:48pm on 03/06/11

Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189