Some cosmetic changes in preparation for larger site changes in the works.
Finerkitchens.com Recipe Swap |
Threads: 19715 Messages: 178972 |
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 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 |
- 30670. Phase 1 completed [LINK] - pmassell_93 - 8:04pm on 12/19/18 (0)
- 20869. Shucked raw oysters. Anyone got some new special recipes, T&T, to use this - Marg CDN2 - 10:36pm on 11/10/11 (15)
- Not T&T, but one I've drooled over and want to make. Rec: Poached Oysters in Fennel-Saffron Soup [LINK] - FloriSandy - 12:56am on 11/11/11
- Well don't you know about Pernod in gin martinis??!! A good excuse to buy a bottle. Thanks for this [NT] - Marg CDN2 - 1:19am on 11/11/11
- You’re welcome Marg. I am [IMAGE] - FloriSandy - 2:33am on 11/11/11
- Yes! T&T REC: Oyster Pan Roast, The Heritage of Southern Cooking, Camille Glenn: - Marianne - 4:13am on 11/11/11
- I don't generally like oysters, but this has me drooling, in a good way. [NT] - AngAk1 - 8:21pm on 11/14/11
- Another Yes! T&T REC: Old-Style Oyster Stew, Tom Fitzmorris's New Orleans Food: - Marianne - 4:25am on 11/11/11
- Oysters Bienville...only the recipe I know uses heavy cream too. Let me keep looking. [NT] [LINK] - MarilynFL - 4:54pm on 11/11/11
- Getting closer, but my favorite is from "The New Orleans Cookbook" [NT] [LINK] - MarilynFL - 5:06pm on 11/11/11
- Ha! Found it at Amazon "Search me!" function. Sent to you in email [LINK] - MarilynFL - 5:20pm on 11/11/11
- Thank you all. I'll just keep buying tubs and making these til the sale is over. Could be fun. [NT] - Marg CDN2 - 8:26pm on 11/11/11
- What a bomb! I started with Oysters Bienville. Couldn't even eat it. I got one oyster down - Marg CDN2 - 7:21pm on 11/12/11
- Too bad. Sometimes shucked oysters have a chemical taste--perhaps a preservative. - Joe - 12:10am on 11/13/11
- Yes, I was leary about that but this is the way they taste freshly-shucked, too. I thot that workin - Marg CDN2 - 2:36am on 11/13/11
- So sorry to have lead you astray, Marg. I actually prefer the Oysters Bienville sauce w/o oysters. - MarilynFL - 12:26am on 11/14/11
- I wasn't led astray. I was hopeful. It was the oysters, not the recipe. [NT] - Marg CDN2 - 12:56am on 11/14/11
- 20870. Rec: Korean Spicy Braised Chicken (And another use for Steve2's chili paste) - Melissa Dallas - 1:29am on 11/11/11 (6)
- Yum. I'm definitely giving this a try. Thanks! [NT] - Steve2 in LA - 3:26am on 11/11/11
- I had to take the chicken out and reduce the liquid - Melissa Dallas - 3:33am on 11/11/11
- Mine has a pretty respectable bite. I got it through Amazon, check it out. [LINK] - Steve2 in LA - 3:50am on 11/11/11
- You weren't kidding when you said you had a lot of it, huh:) [NT] - Melissa Dallas - 11:29pm on 11/11/11
- Nope. We're using the stuff to take the tarnish off the holiday silver at this point. [NT] - Steve2 in LA - 1:08am on 11/12/11
- Giggle:) [NT] - deb-in-MI - 2:38pm on 11/12/11
- 20871. ISO Richard (or anyone who's made Richard's cranberry-sauce recipe)--can those berries be frozen >> - ErininNY - 2:38am on 11/11/11 (5)
- I buy a ton of fresh cranberries in season to be used the rest of the year. I love cranberries and - CynUpstateNY - 9:01am on 11/11/11
- Erin, I've never made them from frozen, but I don't see any reason - Richard in Cincy - 3:24pm on 11/11/11
- I freeze bags of cranberries for later in the year when I crave Brother Rick's... [LINK] - Michael in Phoenix - 3:35pm on 11/11/11
- Ok, thanks, everyone! Off to buy fresh berries and freeze 'em. [NT] - ErininNY - 7:44pm on 11/11/11
- ISO Richard again... How far in advance can I make this? (Thanks!) [NT] - ErininNY - 10:30pm on 11/17/11
- 20872. Quinoa pops like popcorn. Who knew? Evidently this lady did. [NT] [LINK] - Michael in Phoenix - 3:42am on 11/11/11 (3)
- I love this! It could be used instead of nuts for those who are allergic! I've got to try this [NT] - cheezz - 4:00am on 11/11/11
- I did! A lot of these "new" grains will pop when toasted. - Richard in Cincy - 3:22pm on 11/11/11
- That is so cool. I will have to try this. [NT] - EvaN - 10:23pm on 11/12/11
- 20873. My NPR station is finally broadcasting The Splendid Table! - Amanda_Pennsylvania - 4:45am on 11/11/11 (3)
- And that reminds me, Rec: Double Pear Pudding Cake with Warm Caramel-Cognac Sauce [LINK] - Curious1 - 1:57pm on 11/11/11
- Love that show! [NT] - rhoward2va - 2:00pm on 11/11/11
- It's also available by podcast. Archives go back several years (2008?). [NT] - Traca - 3:58pm on 11/11/11
- 20874. SFRC: Anyone here following the "Paleo" diet? [NT] - Sandra in New York - 4:48am on 11/11/11 (15)
- Sandra, a coworker did. She lost 30 lbs when combined with 3 weekly - MarilynFL - 12:20pm on 11/11/11
- That is so sad. And she paid $3,000 for that? When will people realize that Julia Child... - Michael in Phoenix - 2:51pm on 11/11/11
- Yikes. That does not sound healthy. [NT] - Amanda_Pennsylvania - 3:10pm on 11/11/11
- That is a terrible way to loose weight. Everyone knows that diets don't work - KarenNoCA - 12:34am on 11/12/11
- "Everyone knows"? I'll have to tell my dad, who's lost 30 lb. (and counting) on South Beach. - ErininNY - 1:24am on 11/12/11
- The point is that unless one makes permanent changes to their eating and exercise habits... - Michael in Phoenix - 3:52pm on 11/12/11
- I know of people doing it, mostly it seems like a lifestyle change (like going vegan) vs. diet - MariaDNoCA - 4:08am on 11/12/11
- OK, forget it - - Sandra in New York - 6:20pm on 11/12/11
- Sandra you might enjoy reading this fun blog post by someone who is doing it - lots of link ref info [LINK] - MariaDNoCA - 7:23pm on 11/12/11
- Thanks Maria. [NT] - Sandra in New York - 5:46am on 11/13/11
- Sorry Sandra. Didn't mean to take this thread off topic. [NT] - Michael in Phoenix - 1:46am on 11/13/11
- On the contrary, Michael, you kept it perfectly ON topic... - Sandra in New York - 5:45am on 11/13/11
- Ok, guilty, as charged, I had never encountered the paleo diet, and was ... - Michael in Phoenix - 7:02am on 11/13/11
- Sandra, my intention was not to dismiss your post. I honestly had not heard of it before. Your - barb_b - 1:38pm on 11/13/11
- Thanks barb_b - Sandra in New York - 4:43am on 11/15/11
- 20875. Holiday Gift Tags from Domino Sugar [NT] [LINK] - GayR - 12:54pm on 11/11/11 (4)
- CHEAP Cookie/Holiday Treat Packaging Source - Richard in Cincy - 3:18pm on 11/11/11
- Yikes -- running to Big Lots now. Thanks! Also fun stuff at the link > [LINK] - MariaDNoCA - 11:25pm on 11/11/11
- Oooo, I think I will be near one tomorrow. Thanks Richard. [NT] - Barbara in VA - 3:08pm on 11/12/11
- thanks! [NT] - AngAk1 - 8:38pm on 11/14/11
- 20876. Ok, Menu for Sunday dinner is set. - Amanda_Pennsylvania - 3:38pm on 11/11/11 (12)
- Lovely menu! I am sure your dad and his friend will be appreciative of the thought and effort you - barb_b - 3:41pm on 11/11/11
- I'd be happy to eat it. Could you roast with skin on and then remove? - Curious1 - 3:42pm on 11/11/11
- Yes, I thought of that, too. But I'd like to remove the skin altogether... - Amanda_Pennsylvania - 7:23pm on 11/11/11
- Lol, I thought of that, didn't know it was a bad thing. ;-) [NT] - Curious1 - 8:52pm on 11/11/11
- The chicken should not get dry if you baste it a few times. The menu sounds delicious. [NT] - Joe - 3:44pm on 11/11/11
- Thanks, Joe. I'll make sure to baste it throughout the cooking process. [NT] - Amanda_Pennsylvania - 7:22pm on 11/11/11
- Amanda, your list said "no white flour products." What's in your gingerbread? I really like [LINK] - MarilynFL - 4:45pm on 11/11/11
- You found my one weak link, Marilyn. - Amanda_Pennsylvania - 7:21pm on 11/11/11
- Marilyn - thanks for the link to Roost - I must've missed the first time - MariaDNoCA - 5:59am on 11/13/11
- ((((Maria)))) [NT] - MarilynFL - 12:34am on 11/14/11
- Thanks for all your help and suggestions, everyone. - Amanda_Pennsylvania - 7:24pm on 11/11/11
- Oh, I'm going to have beets, too. I love them and they're a good fall vegetable. - Amanda_Pennsylvania - 7:38pm on 11/11/11
- 20877. ISO Sandwich idea for soup and sandwich lunch. Plan to serve either onion soup or cream of crab, but - Marianne - 4:04pm on 11/11/11 (8)
- Marianne I love this turkey and chutney grilled sandwich, might go [LINK] - Barbara in VA - 5:37pm on 11/11/11
- I'm a sucker for grilled/panini anything and this version is very good [LINK] - MarilynFL - 5:43pm on 11/11/11
- Not T&T, but check this out - Rec: Scallion Potato Pancake And Smoked-Salmon Sandwiches [LINK] [IMAGE] - FloriSandy - 1:33am on 11/12/11
- This would be good with the crab...Goat Cheese, Green Apple and Horseradish Panini - Traca - 4:47am on 11/12/11
- I had lunch today at an upscale restaurant and they serve ... - cheezz - 5:46am on 11/12/11
- I've had a goat cheese, green apple panini -- also a big YU-UM! [NT] - cheezz - 5:47am on 11/12/11
- What about this with the onion soup: Grilled Corned Beef and Fontina Sandwiches (more) [LINK] - Traca - 3:26pm on 11/12/11
- You folks have so much more imagination than I do! All the suggestions sound delish. Many thanks. [NT] - Marianne - 5:24pm on 11/12/11
- 20878. Help for the numbered impaired...Tuna Noodle Casserole for 60. - Richard in Cincy - 5:00pm on 11/11/11 (17)
- PS: Don't you just wish someone would ban the tired cliche "Crowd-Pleasing"? - Richard in Cincy - 5:04pm on 11/11/11
- Sure but who'd publish "Crowd-Placating" recipes? I mean besides Paula Dean? (ducking) [NT] - Steve2 in LA - 1:16am on 11/12/11
- ROFL! [NT] - MoNJ - 6:06pm on 11/12/11
- Sandra Lee? [NT] - Amanda_Pennsylvania - 7:52pm on 11/14/11
- True dat. [NT] - Steve2 in LA - 11:46pm on 11/14/11
- Here's one that serves 20 - 30 - Think you could just triple it - Melissa Dallas - 5:48pm on 11/11/11
- Thanks. Now for the $1.25 question... - Richard in Cincy - 6:02pm on 11/11/11
- I really believe that she meant 25 ounces of noodles, cooked. [NT] - Melissa Dallas - 7:06pm on 11/11/11
- I agree. Otherwise the measurement would likely be in volume and not weight. Richard, - Joe - 12:48am on 11/12/11
- Enough cheese and potato chips on top & none of the rest matters anyway [NT] - Melissa Dallas - 3:09am on 11/12/11
- Amen, sister, It could be cardboard underneath. [NT] - MarilynFL - 11:49pm on 11/12/11
- LOL [NT] - AngAk1 - 8:54pm on 11/14/11
- Here's a link to a recipe that lets you enter the number of servings. [LINK] - Junebug - 6:03pm on 11/11/11
- Here's tuna tetrazzini for 100. Dry noodle amount is 5 lbs. [NT] [LINK] - MarilynFL - 6:10pm on 11/11/11
- Thanks for the help. I think 5 lbs. of noodles will be sufficient. [NT] - Richard in Cincy - 8:43pm on 11/11/11
- Richard, you have an unspoken sense of volume so don't worry - CathyZ from Kauai - 1:37am on 11/12/11
- LOL. Yes, that unspoken sense of volume gets me into trouble... - Richard in Cincy - 7:48pm on 11/12/11
- 20879. Grrr I am making the parmesan salsa 20753 and - emtd - 5:25pm on 11/11/11 (2)
- Hi Betty, I think it will work just fine. I like to serve mine at room temp. [NT] - Barbara in VA - 5:28pm on 11/11/11
- Thanks so much for the quick advice. Betty [NT] - emtd - 5:33pm on 11/11/11
- 20880. Last weekend I made chicken and noodle soup... - desertcook - 3:27am on 11/12/11 (3)
- Well that's a compliment if I ever heard one! [NT] - cheezz - 5:49am on 11/12/11
- This is why we cook. Sharing it makes others happy. Good Job :) [NT] - Barbara in VA - 1:01pm on 11/12/11
- Well said, Barbara. The smiles we get and the comfort we provide is quite a reward. [NT] - Michael in Phoenix - 3:45pm on 11/12/11
- 20881. Brownies baked in eggshells - so cute! Link in english via g**gle translate. [NT] [LINK] - MariaDNoCA - 4:20am on 11/12/11 (2)
- Yesss! Thank you for posting, been looking for something different. [NT] - Lucegoosejoanie - 8:48pm on 11/12/11
- Wow, these are incredible!!! [NT] - lizzy - 5:52pm on 11/13/11
- 20882. Do we have no TG stuffing/dressings in T&T? Can we start a thread of favorites? - MariaDNoCA - 4:50pm on 11/12/11 (13)
- MariaDNoCA, Here is Charlies Recipe (which is wonderful) Grandma's Bread Stuffing [NT] [LINK] - GayR - 5:42pm on 11/12/11
- This is the one I use too, closest to my Mom's. I double it, and do't use giblets [NT] - MoNJ - 6:00pm on 11/12/11
- I'll vouch for this one. Just like what my mom made, too.. [NT] - Curious1 - 3:11pm on 11/13/11
- Me three!! - magnoliainchicago - 10:05pm on 11/13/11
- Me four! [NT] - deb-in-MI - 11:22am on 11/14/11
- me five. [NT] - AngAk1 - 8:59pm on 11/14/11
- Sounds like this should go in T&T! Does somebody that's made this want to add it? :) [NT] - MariaDNoCA - 9:22am on 11/15/11
- REC: Apple Stuffin' Muffins - MoNJ - 6:04pm on 11/12/11
- I still have my tattered issue of Bon Appetit, Thanksgiving 1994 : Mushroom and Chestnut Stuffing [NT] [LINK] - Joe - 10:47pm on 11/13/11
- Paired with this Herbed Turkey with Shitake Mushroom Gravy [NT] [LINK] - Joe - 10:51pm on 11/13/11
- My mom's stuffing: Onions, Celery and Jimmy Dean's bulk Sausage, sauteed and added to - Joe - 10:54pm on 11/13/11
- Riff on James Beard's - Pam - 2:06pm on 11/14/11
- For something entirely different - Sausage Stuffing - AGM_Cape_Cod - 12:45pm on 11/19/11
- 20883. Has anyone else received any strange emails - DawnNYS - 5:32pm on 11/12/11 (12)
- I haven't received any email - but I'm not sure my email adress is listed. [NT] - EvaN - 8:51pm on 11/12/11
- Sounds like your email address might have been taken from this site. I think... - Michael in Phoenix - 9:00pm on 11/12/11
- Dawn, go up to the Acct link top right, then acct options, then set NO in show my email - MariaDNoCA - 9:31pm on 11/12/11
- I get strange emails all the time but they're usually from Joe or Michael. [NT] - Steve2 in LA - 10:04pm on 11/12/11
- When I send them, I sign Joe's name. He must be doing the same with my name! [NT] - Michael in Phoenix - 10:42pm on 11/12/11
- You mean you were doing it too?! I feel double-crossed. [NT] - Joe - 1:07am on 11/13/11
- We should combine our efforts and send him emails, signed with Marilyn's name. Ok? [NT] - Michael in Phoenix - 1:45am on 11/13/11
- He'd see right through that. Sadly, you and I combined could never be as witty as Marilyn. [NT] - Joe - 3:22am on 11/13/11
- I have to agree with Joe. Best you could be is half-witted. (And so, it's on.) [NT] - Steve2 in LA - 4:42am on 11/13/11
- No argument from me, gentlemen. Not even a half-witted one. Marilyn rocks. - Michael in Phoenix - 6:51am on 11/13/11
- Dawn, it seems to be a scam of some sort. Google Martin Vermont. [NT] - Curious1 - 3:17pm on 11/13/11
- I display my email because I still can't send PMs. Not complaining, just telling you why I have it - DawnNYS - 9:35pm on 11/14/11
- 20884. RCP: Pumpkin Pie Snicker Doodle Bars - KarenNoCA - 7:05pm on 11/12/11 (0)
- 20885. Hello everyone, how are you all? Been quite awhile but happy to 'see' so many special folk again. [NT] - Lucegoosejoanie - 8:54pm on 11/12/11 (17)
- How do I get my display name as just being Joanie again? [NT] - Lucegoosejoanie - 8:55pm on 11/12/11
- Hi Joanie, I've missed your posts, welcome back! [NT] - Janet in NC - 9:44pm on 11/12/11
- Hi Joanie! -- go to where I pointed Dawn above and change your display name. [NT] - MariaDNoCA - 10:28pm on 11/12/11
- Joanie, it's good to see you again :-) [NT] - EvaN - 10:00pm on 11/12/11
- Oh I've been thinking about you so often, lately. How are you?? [NT] - Marg CDN2 - 2:46am on 11/13/11
- Good Marge, I think of you too especially every time I... - Lucegoosejoanie - 12:57am on 11/16/11
- "Little Ellie" is back and you've been missed! Joanie1, Joanie2 or the - FloriSandy - 4:39am on 11/13/11
- smooch! [NT] - Lucegoosejoanie - 12:55am on 11/16/11
- Hi Hi!!! - Sandra in New York - 5:54am on 11/13/11
- Sandra, - Lucegoosejoanie - 2:40am on 11/15/11
- Hello Joanie! So glad to "see" you again :) [NT] - Barbara in VA - 7:25pm on 11/13/11
- Hey LG, great to see you! [NT] - MarilynFL - 1:14pm on 11/14/11
- a joanie by any other name is still a joanie! good to see you. [NT] - AngAk1 - 9:07pm on 11/14/11
- Lol, everyone...you give such warm welcomes, - Lucegoosejoanie - 2:37am on 11/15/11
- Welcome back Joanie! How do you like our new look here? :) [NT] - cheezz - 3:00am on 11/15/11
- LOVE it...ahhh so good to be in old comfy shoes again...well....OK - Lucegoosejoanie - 12:38am on 11/16/11
- Hi, Joanie--welcome back! :) [NT] - ErininNY - 3:24pm on 11/15/11
- 20886. French portion sizes - did you see this? - EvaN - 9:54pm on 11/12/11 (31)
- Oh, yeah. My French host family used to do 4- or 5-course dinners, each with a small (but not stingy - ErininNY - 11:09pm on 11/12/11
- There's no mystery. When we had our French store here in California we sold imported ceramics. - Joe - 11:26pm on 11/12/11
- Those are what I have understood to be correct portions from the time - Melissa Dallas - 11:40pm on 11/12/11
- The "thin" French are known to savor their food (i.e. eat slowly and taste) vs - FloriSandy - 12:43am on 11/13/11
- Being married to one of their thinnest, I can vouch for the slowness, however - Joe - 1:02am on 11/13/11
- Would YOU - FloriSandy - 1:21am on 11/13/11
- Heck yes!!!!! Only one? [NT] - Joe - 1:47am on 11/13/11
- Food, afterall... - Richard in Cincy - 2:24am on 11/13/11
- Oh good Joe! You can have as many as you'd like. The more you have, the more - FloriSandy - 3:05am on 11/13/11
- That's how it works at my house. [NT] - Joe - 7:01pm on 11/13/11
- These are the same size portions as my 1970 diet plans. [NT] - MarilynFL - 12:47am on 11/13/11
- This could be right out my 1970 diet plan. [NT] - MarilynFL - 12:49am on 11/13/11
- Oops. [NT] - MarilynFL - 12:50am on 11/13/11
- No need to apologize Mar. Right now I'm eating some - FloriSandy - 12:53am on 11/13/11
- One thing I've noticed about my own eating habits is that when I'm being sane... - Michael in Phoenix - 1:42am on 11/13/11
- You rock Michael! That certainly must have been a hurdle to adapt a healthy way of eating - FloriSandy - 1:50am on 11/13/11
- Sandy, I'd LOVE a cheese puff. Honestly. But I know myself... - Michael in Phoenix - 5:10pm on 11/13/11
- HA! I've been - FloriSandy - 3:50am on 11/14/11
- They aren't individually wrapped! That's the joke. It's a huge tub filled with... - Michael in Phoenix - 5:22am on 11/14/11
- Michael, you are such an inspiration. My doctor wants me to loose - EvaN - 9:42am on 11/13/11
- Eva, I went through all the emotions (highs and lows) and had major doubts ... - Michael in Phoenix - 4:35pm on 11/13/11
- Yup, that's pretty much it. EAT LESS. I've lost 40 lbs. - Richard in Cincy - 2:27am on 11/13/11
- are you on South Beach or similar? Do you drink any wine while on this diet? [NT] - Janet in NC - 3:34am on 11/13/11
- Atkins. The dirty word. [NT] - Richard in Cincy - 3:25am on 11/14/11
- I think this is pretty much the way food was here until the last few years. We still don't have the - Marg CDN2 - 2:43am on 11/13/11
- I went to high school in the fifties, and looking back when we used to make a hamburger run - KarenNoCA - 3:09pm on 11/13/11
- And we didn't even think of it as exercise. It was just ... all in a day. [NT] - Marg CDN2 - 5:24am on 11/14/11
- I also think many Americans are eating excessively out of depression and anxiety. - MarilynFL - 2:59am on 11/14/11
- Very good points. - Joe - 3:02am on 11/14/11
- And what's with these new gluttonous eating shows on the Food Channel? - Richard in Cincy - 10:19pm on 11/14/11
- I truly can't even watch that stuff. Man vs. Food. Yikes! It reminds me... - Michael in Phoenix - 10:50pm on 11/14/11
- 20887. To check out: Almond-Coconut Candy Bars (like Almond Joys) [NT] [LINK] - Meryl - 1:05am on 11/13/11 (7)
- Thanks Meryl. This is my all-time favorite candy bar. I'll make these at Christmas. [NT] - Michael in Phoenix - 1:28am on 11/13/11
- You're welcome, Michael. Enjoy! [NT] - Meryl - 2:54am on 11/13/11
- What kind of coconut? - ms in or - 6:41am on 11/13/11
- Good question. I will use unsweetened coconut. I think sweetened would be too sweet... - Michael in Phoenix - 6:46am on 11/13/11
- I'll have to look for this unsweetened at our Fred Meyer's, which is a Kroger store out west. - AngAk1 - 9:31pm on 11/14/11
- I agree with Michael about using unsweetened coconut. Or you can just cut down the sugar if you want - Meryl - 8:16am on 11/13/11
- I'll try these! - cyalexa - 2:11pm on 11/13/11
- 20888. Easy tomato lentil salad - EvaN - 11:58am on 11/13/11 (0)
- 20889. Recipes - California Raisin Marketing Board - Pie Recipes (Some are very tempting) [NT] [LINK] - GayR - 1:30pm on 11/13/11 (0)
- 20890. ISO Steve2 in LA re. sparkling wine - cyalexa - 1:41pm on 11/13/11 (5)
- Cy, never tried it myself, don't own a carbonator but if I had, no doubt I'd be wearing the stuff - Steve2 in LA - 10:31pm on 11/13/11
- No need to apologize; - cyalexa - 1:00am on 11/14/11
- Cindy, just a thought.... - SallyBR - 12:24am on 11/14/11
- That's a good idea, also, - cyalexa - 12:58am on 11/14/11
- reading the instructions.... - SallyBR - 3:01am on 11/14/11
- 20891. using left over whipped cream in soup - cyalexa - 1:44pm on 11/13/11 (2)
- It will melt down just fine. Is it sweetened? That may affect the taste of the soup. [NT] - Michael in Phoenix - 5:12pm on 11/13/11
- thanks, I'm off to give it a try [NT] [NT] - cyalexa - 5:32pm on 11/13/11
- 20892. Any recommendations for a pressure canner? I'm thinking of asking Santa for one. - MariaDNoCA - 6:59pm on 11/13/11 (1)
- I have an All American Pressure Canner and they are really. . . [LINK] - mistral - 7:10pm on 11/13/11
- 20893. need help with private messages - cyalexa - 7:40pm on 11/13/11 (2)
- The site is still beta & the PM problem is a known issue. You could try - MariaDNoCA - 8:53pm on 11/13/11
- Thanks, I'll try that. [NT] - cyalexa - 1:01am on 11/14/11
- 20894. ISO: recipe for Chick-fil-A's polynesian sauce for chicken nuggets - cheezz - 9:55pm on 11/13/11 (2)
- Here are the ingredients: - Melissa Dallas - 10:44pm on 11/13/11
- :( first ingredient is corn syrup?! Guess I shouldn't be surprised - thanks Melissa! [NT] - cheezz - 5:02am on 11/14/11
- 20895. ISO Richard in Cincy RE: Ina's corn pudding . . . - magnoliainchicago - 9:57pm on 11/13/11 (4)
- One other question, please . . . - magnoliainchicago - 10:07pm on 11/13/11
- Mags, It can definitely be made ahead. I assemble on wed and cook on Thurs. - barb_b - 10:13pm on 11/13/11
- my $.002 worth... - Richard in Cincy - 3:08am on 11/14/11
- Sorry, Thanks for clarifying. I meant assemble vs. cook. [NT] - barb_b - 11:15am on 11/14/11
- 20896. Hey all, I need your favorite recipes for Blue Cheese Dressing. Thanks. [NT] - Meryl - 10:50pm on 11/13/11 (6)
- I just mix mayo with enough buttermilk to get the right - Melissa Dallas - 11:07pm on 11/13/11
- I like the one in Joy. - cyalexa - 1:03am on 11/14/11
- Thank you both. [NT] - Meryl - 7:27am on 11/14/11
- I love blue cheese dressing. Here are some I make. I prefer the recipes that include buttermilk, - Curious1 - 4:42pm on 11/14/11
- See, C...this is how you and I balance the Tao of Blue Cheese. - MarilynFL - 5:29pm on 11/14/11
- Thanks, Curious. [NT] - Meryl - 10:35pm on 11/14/11
- 20897. Re: Post #20884...does anyone have any suggestions for the questions I asked? Thanks! [NT] - KarenNoCA - 12:39am on 11/14/11 (6)
- I don't think you need to refrigerate them--just keep them stored air-tight. - Joe - 1:00am on 11/14/11
- I'd cover the pan & keep them whole. My only concern would be that they might get - Traca - 1:14am on 11/14/11
- Traca's answer is better than mine. [NT] - Joe - 1:20am on 11/14/11
- With the drizzle on top you do NOT want to reheat them, it'll get ugly. I'd cut 'em right - Steve2 in LA - 2:07am on 11/14/11
- Since you'll have your RV, I'd do the drizzle when you get there. [NT] - Traca - 3:01am on 11/14/11
- I'd cut them right before serving them - they sound delicious! [NT] - DawnNYS - 9:50pm on 11/14/11
- 20898. Roberto Santibanez's Swiss Enchiladas with Cooked Green Salsa - Traca - 2:02am on 11/14/11 (15)
- Yum! Here are his recipes for a taco night from Epi [NT] [LINK] - Melissa Dallas - 2:31am on 11/14/11
- what a great menu and fun night. bookmarked [NT] - AngAk1 - 10:01pm on 11/14/11
- Here's another both PatNoCal & I have made: Adobo Chicken in Parchment [LINK] - Traca - 3:03am on 11/14/11
- Why are they called "Swiss"? What am I missing? [NT] - Michael in Phoenix - 5:12am on 11/14/11
- I have no idea why they're called that. Poor name choice, for sure. [NT] - Traca - 6:31am on 11/14/11
- I thought this was common knowledge. The story on Enchiladas Suisse . . . - Steve2 in LA - 7:03am on 11/14/11
- Ok. That makes sense now. La Parilla Suiza is a prominent restaurant here. - Michael in Phoenix - 2:19pm on 11/14/11
- Hope you didn't tell Roberto that. He might have taken umbrage. [NT] - Steve2 in LA - 9:55pm on 11/14/11
- He's got a good sense of humor. :) [NT] - Traca - 10:09pm on 11/14/11
- I have the book on loan from the library and the note preceeding the recipe reads: - Pat-NoCal - 3:04pm on 11/14/11
- Do you think the fact I keep tripping over this recipe means I need to make it? Here's an online [LINK] - Pat-NoCal - 8:58pm on 11/14/11
- In my haste, I skipped right over the description! Too busy swooning over that photo. [NT] - Traca - 10:12pm on 11/14/11
- I don't quite get this recipe, Pat...there are 2 different sauces? - cheezz - 2:58am on 11/15/11
- The Cooked Green Salsa is a base you can build on for other dishes. For this one, keep going & add - Traca - 2:03pm on 11/15/11
- ah! Thanks Traca - these sound delish!! :) [NT] - cheezz - 10:45pm on 11/15/11
- 20899. I made stewed prunes & apricots to take with my oatmeal - Melissa Dallas - 2:21am on 11/14/11 (5)
- This was a winter staple growing up. I had forgotten it too. I think my mom was trying to address - Joe - 2:59am on 11/14/11
- If they weren't to eat with oatmeal a little brandy in them sure would be good too. [NT] - Melissa Dallas - 4:14am on 11/14/11
- well, heck...doesn't your liver have anything to say about this? I mean, your intestinal - MarilynFL - 5:26pm on 11/14/11
- oh happy day indeed! [NT] - AngAk1 - 10:04pm on 11/14/11
- Very good point.... [NT] - Melissa Dallas - 12:07am on 11/15/11
- 20900. Joy! of party... - Richard in Cincy - 3:16am on 11/14/11 (13)
- Kudos! And it sounds like a lot of fun too. I've been thinking about finding my violin - Melissa Dallas - 4:27am on 11/14/11
- What great fun. Wish I could have been there. And I love tuna casserole. [NT] - CathyZ from Kauai - 3:53pm on 11/14/11
- Sounds like a perfect evening! Simple food, new and old friends, wonderful - Joe - 4:09pm on 11/14/11
- It sounds like a most wonderful evening, Richard. And now you've got me pining for - Pat-NoCal - 8:39pm on 11/14/11
- yay! perhaps posting this in menus might be helpful for a future group TC dinner. - AngAk1 - 10:09pm on 11/14/11
- This is one of life's days that you just never forget. And remember with a smile. [NT] - Marg CDN2 - 12:00am on 11/15/11
- Richard! What instrument(s) do you play? [NT] - cheezz - 2:46am on 11/15/11
- cello [NT] - Richard in Cincy - 4:41pm on 11/15/11
- This sounds fantastic! What a wonderful evening. [NT] - MariaDNoCA - 9:19am on 11/15/11
- Sounds great. :) Did you bake batches, or 1 big batch, or...? [NT] - ErininNY - 1:57pm on 11/15/11
- I had it in three pans... - Richard in Cincy - 4:43pm on 11/15/11
- Ah, the better for a increased crispy-edge quotient. :) [NT] - ErininNY - 4:49pm on 11/16/11
- *"an," not "a"! [NT] - ErininNY - 2:53pm on 11/17/11
- 20901. Can't get Tri Tip up here with the fat cap still on it any ideas [NT] - carol whidbey Is - 3:30am on 11/14/11 (1)
- Can you get some trimmed fat off another cut of beef and just lay it over the tri-tip? I've trimmed - Steve2 in LA - 7:13am on 11/14/11
- 20902. Butter "versus" heavy cream? - MarilynFL - 1:54pm on 11/14/11 (18)
- Marilyn, I just love the way your mind thinks! I would have NEVER thought of - Barbara in VA - 2:05pm on 11/14/11
- oh sweetie, my mind is like a knitting basket that six hyper kittens attacked. [NT] - MarilynFL - 8:29pm on 11/14/11
- Ganache? - Michael in Phoenix - 2:13pm on 11/14/11
- Why chocolate butter, of course. [NT] - Richard in Cincy - 2:24pm on 11/14/11
- "Versus?" Is it a conflict? Please don't ever make us choose between the two. - Joe - 4:06pm on 11/14/11
- I use both heavy cream and butter in my truffles. [NT] - Meryl - 4:07pm on 11/14/11
- When heavy cream is churned to make butter, buttermilk is left behind in the churn... - Michael in Sarasota - 5:28pm on 11/14/11
- thanks everyone. I think the excess "buttermilk" is the key. [NT] - MarilynFL - 5:55pm on 11/14/11
- I'd say the answer is half a recipe for flourless chocolate cake - CathyZ from Kauai - 4:36pm on 11/14/11
- Cathy, I can't even count how many people I've blessed with your cake. - MarilynFL - 5:31pm on 11/14/11
- Oh that is WONDERFUL, Marilyn! I have never frozen it- but I will try it. [NT] - CathyZ from Kauai - 10:21pm on 11/14/11
- And I've learned to give them the chocolate with the recipe, because sadly - MarilynFL - 1:06pm on 11/15/11
- yes please. [NT] - AngAk1 - 10:27pm on 11/14/11
- Speaking of buttermilk, next time you have 10 minutes and a cup or two of cream, make some butter. [LINK] - Steve2 in LA - 12:09am on 11/15/11
- We used to do this in grade school - shaking it in a jar. [NT] - Melissa Dallas - 2:17am on 11/15/11
- Love your icon pic Steve... just what I picitured you looked like :) [NT] - cheezz - 2:41am on 11/15/11
- Well, me and Hunter Thompson except he's not all that alive anymore. [NT] - Steve2 in LA - 11:15pm on 11/17/11
- Well guess what, Marilyn. I have this device that can make heavy cream from butter..... - EvaN - 7:56am on 11/24/11
- 20903. Does anyone remember the brand name of the Tom Yum thai soup base sold - MarilynFL - 2:05pm on 11/14/11 (9)
- No, but I can have a look for you today when I head to World Markets. - Pat-NoCal - 2:52pm on 11/14/11
- Thanks, P! [NT] - MarilynFL - 5:04pm on 11/14/11
- They didn't have it and said they've not carried it in quite a while. Boohoo! [NT] - Pat-NoCal - 4:21pm on 11/15/11
- Is this it? Scroll down a little to see the jar. [NT] [LINK] - KarenNoCA - 7:46pm on 11/14/11
- No Karen, paste was in a flat envelope in a flat cardboard container. - MarilynFL - 7:50pm on 11/14/11
- I was wondering because many time companies repackage. [NT] - KarenNoCA - 7:53pm on 11/14/11
- huh...I didn't think of that. I just looked for the flat package and the blue...whatever it was. - MarilynFL - 8:28pm on 11/14/11
- Not this one? (I don't see 'blue' anywhere)>> [NT] [LINK] - cheezz - 10:50pm on 11/15/11
- Nope. It's gone. Poof. [NT] - MarilynFL - 5:23pm on 11/17/11
- 20904. Just a reminder: in favorites/cookies #44 is the string that Sandi in HI - Barbara in VA - 3:57pm on 11/14/11 (3)
- Whoa! That was some effort. I think Sandi deserves a cookie! Or a lamb burger. [NT] - MarilynFL - 5:05pm on 11/14/11
- 131 double sided pages? that sounds like a book ready to get published! [NT] - AngAk1 - 10:29pm on 11/14/11
- What a wonderful holiday resource! Thank you Sandi. [NT] - Rita in ILL - 5:17pm on 11/24/11
- 20905. Lamb burgers with Thai green curry guacamole experiment....it worked - CathyZ from Kauai - 4:42pm on 11/14/11 (9)
- ...and you'll be shipping that overnight to FL, right. Right??? [NT] - MarilynFL - 5:01pm on 11/14/11
- You betcha [NT] - CathyZ from Kauai - 5:26pm on 11/14/11
- So this was a Greek Thai Indian Mexican burger? That's amazing to be able to meld such disparate - Curious1 - 6:32pm on 11/14/11
- Just Greek, Mexican and Thai-but who is counting? - CathyZ from Kauai - 10:19pm on 11/14/11
- It's a Poi burger! [NT] - Traca - 4:25am on 11/15/11
- I've never been to Hawaii, but I understand a poi dog - Traca - 4:37am on 11/15/11
- No- a poi dog is generally an in-bred dog- not a person, Traca. [NT] - CathyZ from Kauai - 4:20pm on 11/15/11
- Lol, I was thinking of the naan for Indian. [NT] - Curious1 - 9:56pm on 11/15/11
- This sounds amazing! Would have loved to have been there! [NT] - Richard in Cincy - 5:12am on 11/15/11
- 20906. Coffee Cake Recipe Wanted - BadgerPackerFan - 5:16pm on 11/14/11 (11)
- Hi BPF, can you remember the shape of the cake? Tube, bundt, 9x13, square?? - MarilynFL - 5:23pm on 11/14/11
- Here is my favorite simple coffee cake - CathyZ from Kauai - 5:29pm on 11/14/11
- I've tried a bunch, and I've never found one I like as much as this one: - Michael in Phoenix - 6:45pm on 11/14/11
- ha! THIS was the one I was thinking was the tunnel/bundt/tube cake your son made. - MarilynFL - 7:27pm on 11/14/11
- I have posted this before - Aunt Jewel's Coffee Cake (Great Aunt of Linda Fears. Editor Family [LINK] - GayR - 7:12pm on 11/14/11
- can't get past the registration and I don't want to register for yet another thing. is there a way - AngAk1 - 10:36pm on 11/14/11
- Ang, Are you talking about Aunt Jewel's Cake? If so, do a google search and see if it comes up for - GayR - 11:04pm on 11/14/11
- I love this one! It's what my new neighbors get when they move in. [LINK] - Michael in Sarasota - 7:39pm on 11/14/11
- Welcome, BadgerPackerFFan! Here is my go-to coffee cake, with cinnamon and sugar on top [LINK] - Joe - 3:01am on 11/15/11
- THANK YOU! - BadgerPackerFan - 1:48pm on 11/15/11
- here is a link to a very plain cinnamon coffee cake [LINK] - AngAk1 - 7:56pm on 11/15/11
- 20907. Richard, did you go on the Austrian mountain roller coaster ride? It looks like such a good time, - Marg CDN2 - 7:27pm on 11/14/11 (10)
- I really thought this would be an article about my aunt-in-law's driving habits in greater Vienna... [NT] - ErininNY - 8:05pm on 11/14/11
- No, never heard of it! Where is it? (Making note not to get into Erin's Viennese Tante's car.) [NT] - Richard in Cincy - 10:14pm on 11/14/11
- Yes, please don't. (Pardon me, Marg, for this brief hijacking of the thread.) - ErininNY - 11:41pm on 11/14/11
- *still with me in the car. (I are a editor.) [NT] - ErininNY - 11:41pm on 11/14/11
- I don't know whether to gasp or laugh. I'm surprised you made it home. [NT] - Marg CDN2 - 11:56pm on 11/14/11
- On second thought, she sounds fun!!! I love this! - Richard in Cincy - 1:37am on 11/15/11
- And another aside... - Richard in Cincy - 1:58am on 11/15/11
- I took my first dramamine while a passenger on the autobahn. [NT] - AngAk1 - 2:07am on 11/15/11
- Here's a link. This video is of a slow ride; there are others on the same going much faster. [LINK] - Marg CDN2 - 11:58pm on 11/14/11
- Ah yes!!! I want to do this too!!! - Richard in Cincy - 1:51am on 11/15/11
- 20908. Sunday dinner a success! - Amanda_Pennsylvania - 7:29pm on 11/14/11 (17)
- Herb-Roasted Chicken Breasts [LINK] - Amanda_Pennsylvania - 7:42pm on 11/14/11
- Roasted Broccoli with Garlic [LINK] - Amanda_Pennsylvania - 7:44pm on 11/14/11
- Roasted Pears with Almond Crunch [LINK] - Amanda_Pennsylvania - 7:51pm on 11/14/11
- Nicely done, Amanda. [NT] - Pat-NoCal - 7:59pm on 11/14/11
- Yes, Well done. You had pressures on all sides, including memories. - MarilynFL - 8:16pm on 11/14/11
- Thank you, Marilyn. "Aplomb" is a *great* word. ;) [NT] - Amanda_Pennsylvania - 8:23pm on 11/14/11
- Thanks much, Pat. :) [NT] - Amanda_Pennsylvania - 6:53pm on 11/15/11
- I was wondering how it went. Congratulations. Have you tried Ina's Roasted Broccoli? [NT] [LINK] - Curious1 - 8:00pm on 11/14/11
- No, I haven't. That recipe looks awesome; I will definitely try it. Thanks for the link! [NT] - Amanda_Pennsylvania - 8:06pm on 11/14/11
- I'm making it tonight to have with grilled salmon and new potatoes. [NT] - Curious1 - 9:59pm on 11/15/11
- I have some uncooked broccoli leftover so I'm doing that tomorrow night. [NT] - Amanda_Pennsylvania - 4:50am on 11/16/11
- Yay! Thanks for linking the recipes. :) [NT] - ErininNY - 8:06pm on 11/14/11
- You're welcome. :) [NT] - Amanda_Pennsylvania - 8:08pm on 11/14/11
- Congratulations! This should go in the Menus section. It's greatl that you liked your dad's friend - Joe - 11:42pm on 11/14/11
- Thanks, Joe. I will put it in the menu section. - Amanda_Pennsylvania - 6:52pm on 11/15/11
- How about "Gluten-Free Autumn Dinner, for the Autumn years...." - Joe - 10:05pm on 11/15/11
- LOL! [NT] - Amanda_Pennsylvania - 10:46pm on 11/15/11
- 20909. Thanks to all of you, the cookie swap will not have any emotional baggage! - MarilynFL - 7:56pm on 11/14/11 (7)
- Yay! Looking forward to hearing what types of delicious cookies appear at the exchange. [NT] - Pat-NoCal - 7:58pm on 11/14/11
- Good! Also looking forward to a report... [NT] - Amanda_Pennsylvania - 8:08pm on 11/14/11
- MUCH better! I have found that our group really makes their favorite rec: or - barb_b - 9:11pm on 11/14/11
- I mut have missed some of the exchange... why not chocolate chip or peanut butter? [NT] - cheezz - 2:36am on 11/15/11
- Cheezz, thoughts were that a holiday cookie swap should be a bit "more" and - MarilynFL - 1:02pm on 11/15/11
- Hmmmm, do I see some lobster-shaped linzer Christmas cookies in your future? [NT] [LINK] - Pat-NoCal - 3:12pm on 11/15/11
- Marilyn, you are too kind and thoughtful. What a nice thing you did for those who might not be the - Barbara in VA - 1:52pm on 11/15/11
- 20910. Sunday Six (late) - ErininNY - 8:24pm on 11/14/11 (16)
- For extra seating... - Amanda_Pennsylvania - 9:02pm on 11/14/11
- Thanks, Amanda! Mmm, new time sink... :) Lovely things on that site. - ErininNY - 11:53pm on 11/14/11
- My Sunday One - DawnNYS - 9:41pm on 11/14/11
- Great idea for a fundraiser! I liked "Big Night"--hard to believe it was released 15 years ago... [NT] - ErininNY - 12:09am on 11/15/11
- I love a nice spicey Gewurtztraminer with turkey. I see both reds and whites and even dry rose - AngAk1 - 10:46pm on 11/14/11
- Ok! Thanks, Ang. [NT] - ErininNY - 11:54pm on 11/14/11
- Have you ever tried making your own mincemeat? This is an excellent recipe. I got it from - Curious1 - 12:08am on 11/15/11
- Oh! Thanks, Curious. :) I may do this, since I can make it and stash it away. [NT] - ErininNY - 12:10am on 11/15/11
- Mincemeat...why bother if you're not going to include the meat??? - Richard in Cincy - 1:27am on 11/15/11
- I'm assuming she's talking about the jarred variety. Why don't you provide one with meat? [NT] - Curious1 - 1:51am on 11/15/11
- REC: Mincemeat - Richard in Cincy - 5:17am on 11/15/11
- No, no, the glory of it is the accompanying hard sauce. :) (But thank you for posting the recipe!) [NT] - ErininNY - 1:01pm on 11/15/11
- My Sunday Six (even later) - EvaN - 11:34am on 11/15/11
- Erin, I just saw jars of Robertson's mincemeat the other day at - DawnNYS - 6:38pm on 11/16/11
- Thanks, Dawn--I think I'll wait 'til Christmas, and then make it from scratch. - ErininNY - 2:02pm on 11/17/11
- I love mincemeat pie! I was beginning to think I was the only one :) [NT] - cheezz - 9:21pm on 11/16/11
- 20911. Charley - I cannot use PMs, so am replying to you here. - DawnNYS - 9:31pm on 11/14/11 (1)
- Dawn, check your email, re: PM's. Thanks. [NT] - Michael in Phoenix - 1:56am on 11/15/11
- 20912. Anyone who makes compound butters to freeze: have you ever included mustard in the mix? - Marg CDN2 - 10:01pm on 11/14/11 (3)
- Absolutely! I do it the same way you do. Mustard adds the magic. - Richard in Cincy - 1:26am on 11/15/11
- Julia Child says you can freeze it. She gives a recipe with 1 Tbs. lemon juice per stick of butter - Joe - 2:57am on 11/15/11
- Thanks guys. I'm going to give it a whirl tomorrow. [NT] - Marg CDN2 - 1:39am on 11/16/11
- 20913. Oh my gosh! I just made a reeeeeally good Mulligatawny Soup! [LINK] - cheezz - 2:34am on 11/15/11 (1)
- Sounds delicious, cheezz! [NT] - Pat-NoCal - 8:00pm on 11/15/11
- 20914. ISO Curious 1 . . . Made the Szechuan Chicken with Cashews . . . - magnoliainchicago - 3:28am on 11/15/11 (3)
- I'm glad you liked it. It comes together pretty easily once the prep is done. [NT] - Curious1 - 10:01pm on 11/15/11
- Did I miss the recipe? Many thanks. [NT] - Marianne - 2:12am on 11/16/11
- it's up in post 20862 [NT] - AngAk1 - 6:22pm on 11/16/11
- 20915. Kinda sorta but not really work around for PM issues - MariaDNoCA - 9:05am on 11/15/11 (0)
- 20916. Thanksgiving appetizer ideas [LINK] - Amanda_Pennsylvania - 4:12pm on 11/15/11 (2)
- For some reason, the link puts you on page 2 of the recipe links. - Amanda_Pennsylvania - 4:25pm on 11/15/11
- This link might work. [NT] [LINK] - Michael in Phoenix - 2:28pm on 11/16/11
- 20917. What's your favorite food name? - Amanda_Pennsylvania - 4:15pm on 11/15/11 (51)
- Aubergine. [NT] - MarilynFL - 5:06pm on 11/15/11
- Wienerschnitzel. (It sounds so fairy tale-ish fake.) [NT] - MarilynFL - 6:05pm on 11/15/11
- Spatchcocked chicken (makes me think of poultry bondage) [NT] - MarilynFL - 6:07pm on 11/15/11
- Bawbee Baps (Scottish breakfast pastry) and Olliebollen are two of my ... - Michael in Phoenix - 5:20pm on 11/15/11
- "Bangers and Mash" always gives me pause. [NT] - Michael in Phoenix - 11:15pm on 11/15/11
- Succotash, Johnnycake, Clafoutis, Bienenstich, Bananarama, (oops, that last one isn't a food. [NT] - Joe - 5:42pm on 11/15/11
- Briami, Polenta, Streusel, Monkey Bread, Malbec [NT] - AngAk1 - 7:23pm on 11/15/11
- Pflaumenkuchen. for Marilyn. [NT] - AngAk1 - 7:57pm on 11/15/11
- Bibimbap. Sbrisulona. "Dessert menu." [NT] - ErininNY - 7:33pm on 11/15/11
- Oh, and schneeballen! [NT] - ErininNY - 12:35am on 11/16/11
- And Bubble and Squeak. [NT] - ErininNY - 2:34pm on 11/16/11
- I think Bibimbap was invented by someone eating sticky taffy at the moment. [NT] - MarilynFL - 4:17pm on 11/16/11
- quinoa, because non-foodies never pronouce it right, and folks have never heard of it. - KarenNoCA - 7:52pm on 11/15/11
- LOL! [NT] - Lucegoosejoanie - 1:00am on 11/16/11
- Karen, I do that with mise en place too. (Do you think foodies - EvaN - 6:11am on 11/16/11
- Chocolate! I like the way the "ch" "k" "l and t" all play in my mouth sounding like "choklit" [NT] - Pat-NoCal - 7:54pm on 11/15/11
- Refuse to put this to the title.... - SallyBR - 10:01pm on 11/15/11
- Reminds me of the time I got a mouthful for using the very normal English word of pud! [NT] - Lucegoosejoanie - 1:09am on 11/16/11
- Tatties and neeps (I think that is potatoes and turnips) (nt) [NT] - mistral - 2:58am on 11/16/11
- I like the word choucroute for some reason. [NT] - Curious1 - 10:02pm on 11/15/11
- I just had it for lunch. That's a good reason! [NT] - Joe - 10:03pm on 11/15/11
- Yum, I made my yearly batch a week or so ago. [NT] - Curious1 - 10:04pm on 11/15/11
- I'm posting a recipe below. [NT] - Joe - 1:21am on 11/16/11
- Foie Gras..wins hands down... it has such a nice round sound to it. Champers 'n OJ comes next! [NT] - Lucegoosejoanie - 1:07am on 11/16/11
- Coq Au Vin. Makes me think I'm in a French bistro! [NT] - Marianne - 1:24am on 11/16/11
- BTW, this is a really fun thread. Thanks to all for posting! [NT] - Marianne - 1:37am on 11/16/11
- Moo goo gai pan. I’ll never forget the huge and most delicious takeout lunch - FloriSandy - 2:28am on 11/16/11
- Trotters. [NT] - Michael in Phoenix - 3:50am on 11/16/11
- Frivolités. (Don't ask.) [NT] - Joe - 4:26am on 11/16/11
- Ewwwwwwwww!!! [NT] - FloriSandy - 4:43am on 11/16/11
- I told you not to ask. - Joe - 6:19am on 11/16/11
- Profiteroles...such a fancy name for something so yummy and easy! [NT] - cheezz - 5:54am on 11/16/11
- Lebkuchen....gotta love those s*ckers! [NT] - EvaN - 6:09am on 11/16/11
- Can I have two? Because I love 'Champagne*. It reminds me of travelling. [NT] - EvaN - 6:12am on 11/16/11
- Spotted Dick, anyone? [NT] - Steve2 in LA - 8:00am on 11/16/11
- I see you missed my post.... :-) [NT] - SallyBR - 4:09pm on 11/16/11
- He didn't spot it, Sally. [NT] - MarilynFL - 5:38pm on 11/16/11
- I feel like such a Dick. [NT] - Steve2 in LA - 11:14pm on 11/16/11
- Spotted or plain? (NT) [NT] - SallyBR - 11:44pm on 11/16/11
- That's the Dick and Jane story. Plain Jane and Spotted Dick. Or was Spot the dog? [NT] - Marg CDN2 - 4:50am on 11/17/11
- What the Dickens are you drinking tonight Marg? [NT] - FloriSandy - 4:54am on 11/17/11
- ha! [NT] - MarilynFL - 5:21pm on 11/17/11
- That's what I wondered when I wrote that. Alas...nothing. Didn't we all have 'readers' in school - Marg CDN2 - 5:26pm on 11/17/11
- I did, they were probably phased out before many here had readers. I will always remember - Curious1 - 6:35pm on 11/17/11
- I did! Then the monks got tired of illuminating them and some dude invented the printing press. [NT] - Michael in Sarasota - 8:33pm on 11/17/11
- there is some terrific "vintage" fabric out with Dick/Jane/Spot. very fun [NT] - AngAk1 - 9:31pm on 11/17/11
- And modern... Has anyone seen the movie Fun with Dick and Jane? It's hilarious!! [NT] [LINK] - FloriSandy - 12:20am on 11/18/11
- Yes! The early scene when George Segal is wandering through his house with all the workmen... - Joe - 6:42am on 11/18/11
- Not sure, I'll have to look. If so, I bet Jim Carey did a great job. He's sooo funny! [NT] - FloriSandy - 1:54am on 11/19/11
- Oh yes indeed and that's why I continued to look out the classroom window for many years... [NT] - FloriSandy - 12:23am on 11/18/11
- They must have been around longer than I thought! [NT] - Curious1 - 4:16pm on 11/18/11
- 20918. French Dressing Recipe - BadgerPackerFan - 5:19pm on 11/15/11 (4)
- BPF, When I think of French dressing I think of vinaigrette. What you call French I may call Russian - Joe - 10:01pm on 11/15/11
- Hi BPF, I wonder if you're thinking of a dressing made with tomato soup. I've never made it and am [LINK] - Curious1 - 10:25pm on 11/15/11
- Here's the link to the search I did at Food.com [NT] [LINK] - Curious1 - 10:27pm on 11/15/11
- Here is one from my hub's Great-Aunt Alice. I have never made it - Dawn_MO - 1:01pm on 11/16/11
- 20919. cheezz and deb in MI, this bridal shower reminds me of your efforts. [LINK] - MarilynFL - 6:21pm on 11/15/11 (2)
- Oh my - what talent! Thank you so much, Marilyn - deb-in-MI - 8:45pm on 11/15/11
- Lovely!! I love the monochromatic look...so sweet - thanks! [NT] - cheezz - 10:56pm on 11/15/11
- 20920. Is it a problem that I bought 16 pounds of butter last weekend? - Tess - 8:13pm on 11/15/11 (24)
- Tess, you're not alone. We can get you help for this. [NT] - MarilynFL - 8:32pm on 11/15/11
- I always 10+ more pounds of butter in my second freezer - deb-in-MI - 8:46pm on 11/15/11
- This makes me wonder how good the sale was - and a bit envious of your freezer space. [NT] - MariaDNoCA - 9:01pm on 11/15/11
- It's only a problem if you name it and introduce it to your relatives. Otherwise, it's simply a - Steve2 in LA - 9:01pm on 11/15/11
- LOL! [NT] - Dawn_MO - 9:51pm on 11/15/11
- Who told you about my butter pets?! I swear my relatives know nothing about them. [NT] - Joe - 10:06pm on 11/15/11
- Joe, do you scare them into behaving by waving around a heat lamp? [NT] - MarilynFL - 3:26pm on 11/16/11
- Shhh! How did you all know?! [NT] - Joe - 4:25pm on 11/16/11
- LOL :-) [NT] - EvaN - 6:32am on 11/16/11
- Nope!! [NT] - Barbara in VA - 9:38pm on 11/15/11
- That is so funny . . . just last night . . . - magnoliainchicago - 10:16pm on 11/15/11
- you sure can, peel and freeze; use for baking, frozen daquiries, and banana - Lucegoosejoanie - 12:43am on 11/16/11
- I had no idea that one can freeze butter. What a great idea! I always run out of butter - EvaN - 6:34am on 11/16/11
- I always keep some in the freezer, since I bake so much! [NT] - Meryl - 7:07am on 11/16/11
- LOL butter on sale AGAIN this week . . . - magnoliainchicago - 2:49pm on 11/16/11
- Do you buy whatever butter is on sale? - Cindy K MI - 8:15pm on 11/17/11
- I prefer Tillamook, which is sometimes a great price at Walmart. [NT] - AngAk1 - 9:32pm on 11/17/11
- Not in your head, Cindy. American butter can have 15% water. - MarilynFL - 2:29pm on 11/18/11
- I use Costco butter, cut in smaller pieces and zap on a lower temp. I've also read that freezing - Curious1 - 4:18pm on 11/18/11
- interested in seeing the replies - cyalexa - 8:34pm on 11/18/11
- Cooks illustrated rates Plugra tops and that's my favorite, but too expensive for everyday use - cheezz - 8:03am on 11/19/11
- Marilyn---the % curse is upon you. [NT] - AngAk1 - 5:59pm on 11/18/11
- 20921. ISO MarilynFL Jars, jars and more jars. - Michael in Sarasota - 10:50pm on 11/15/11 (12)
- Oh good...can you put me on your gift list?! [NT] - cheezz - 10:58pm on 11/15/11
- Wait...where can I get this deal??? Wow, we know now what your making for the holidays! [NT] - MariaDNoCA - 11:03pm on 11/15/11
- That is Really funny! I know I spent much more when I purchased mine from a local hardware store. - barb_b - 11:14pm on 11/15/11
- Which jars did you get? [NT] - Music City Missy - 2:13am on 11/16/11
- Jarden Home Brands #1440061160 4PK 8OZ Platinum Jar [LINK] - Michael in Sarasota - 2:32am on 11/16/11
- Tks - have a friend making products to help fund their adoption of 5 more kids [LINK] - Music City Missy - 3:19am on 11/16/11
- Major coup, my friend. Now you need that 11 lb block of Callebaut. [NT] - MarilynFL - 2:27am on 11/16/11
- Where do you get those? Maybe I can get 11lbs for the cost of a Hershey's bar! [NT] - Michael in Sarasota - 2:34am on 11/16/11
- Michael, I've been buying from Qzina since 2000. They have a facility in Pompano Beach [LINK] - MarilynFL - 1:36pm on 11/16/11
- This is too funny. It reminds me of the diaper...oops, sorry...make that paper pans ;-) [NT] - EvaN - 6:31am on 11/16/11
- Doh! My memory failed me. It was BED pans.....right, Marilyn? :-D [NT] - EvaN - 9:32am on 11/19/11
- Score! [NT] - AngAk1 - 6:28pm on 11/16/11
- 20922. I seek help :) from anyone who knows snow!! In the Alps too ;)....NFRC - Lucegoosejoanie - 12:53am on 11/16/11 (25)
- Oh you people in the Caribbean. Such problems!. Do I understand that you want to buy SNOW PANTS? - Marg CDN2 - 1:38am on 11/16/11
- Don't laugh! Not just the Caribbean. I've only been to New Mexico - Melissa Dallas - 2:25am on 11/16/11
- LOLOLOL sorry :) [NT] - Lucegoosejoanie - 12:54am on 11/17/11
- You've got me giggling here Marg! [NT] - FloriSandy - 2:41am on 11/16/11
- I would like to try skiing but never having dont it before perhaps I will just be walking or sitting - Lucegoosejoanie - 12:54am on 11/17/11
- You don't need snowpants then... - Sandra in New York - 3:22am on 11/17/11
- Oh Honey..I made a big mistake - Lucegoosejoanie - 12:09pm on 11/18/11
- Oh well... - Sandra in New York - 6:04pm on 11/18/11
- I think the gluwein sounds good, along with the fire. Attempting skiing on a short trip departing - Marg CDN2 - 4:49am on 11/17/11
- wrap around earmuffs that fold up and fit in a pocket are a good thing too. [NT] - AngAk1 - 9:34pm on 11/17/11
- OK MOM...you've convinced me...as I will not be attempting to - Lucegoosejoanie - 12:02pm on 11/18/11
- The Lands' End online/phone reps are very helpful--they can give you measurements so you can >> [LINK] - ErininNY - 5:11am on 11/16/11
- (Forgot to mention--the link goes to women's snow pants at REI.) [NT] - ErininNY - 5:12am on 11/16/11
- Unfortunately I may... - Lucegoosejoanie - 12:57am on 11/17/11
- Baby you have come to the right place ;-). Most all major - EvaN - 6:18am on 11/16/11
- oh my, this made my morning! you might like the flannel or fleece lined jeans they have at ll bean - AngAk1 - 6:54pm on 11/16/11
- Thanx Ange. Everything seems so expensive for poss. a one off trip...OOOH! - Lucegoosejoanie - 1:08am on 11/17/11
- Joanie, you'll be fine. First, you don't use the same pants in the ski slopes - EvaN - 11:23am on 11/17/11
- Thanks I need to know that re the pants! - Lucegoosejoanie - 10:48pm on 11/17/11
- Lucegoosejoanie, I tend to think of my thermal leggings as - EvaN - 6:30pm on 11/18/11
- That's all excellent advice, thanx. [NT] - Lucegoosejoanie - 3:12pm on 11/19/11
- Definitely, ski lifts run in both directions with people in them on their way down. It truly - Marg CDN2 - 5:20pm on 11/17/11
- Marg you are always so sweet. I will shop on line for those thermals... - Lucegoosejoanie - 10:43pm on 11/17/11
- You're a brave woman. I hope we hear about this trip when you get back. [NT] - Marg CDN2 - 5:36am on 11/18/11
- Where in the Alps are you staying? [NT] - EvaN - 9:35pm on 11/18/11
- 20923. REC: Choucroute Garni, (Alsatian-style Sauerkraut). I mentioned last month that I had finally - Joe - 1:58am on 11/16/11 (27)
- This reminds me of CathyZ's roast pork and sauerkraut. One of my - Janet in NC - 2:51am on 11/16/11
- Cathy is ahead of me in so many ways. Here is her recipe. Is it in T&T? I couldn't find it there. [NT] [LINK] - Joe - 4:24am on 11/16/11
- If you were looking in my binder, it is called Cathy's Mom's Pork Roast. But now I have a - Marg CDN2 - 5:45am on 11/16/11
- Aha! I didn't see it the first time. As for how to buy sauerkraut, it should be refrigerated [LINK] - Joe - 6:17am on 11/16/11
- Okay, what's this soaking about? I just rinse it. My mom used to serve it to us without any - Marg CDN2 - 6:37am on 11/16/11
- The soaking removes most of the sourness. Some people think it is heresy, - Joe - 3:57pm on 11/16/11
- Marg, if you have Vlasic pickles in the refrigerated section, they make a nice kraut that is in bags - AngAk1 - 7:02pm on 11/16/11
- what cut of pork? - cyalexa - 8:20pm on 11/16/11
- No a pork shoulder. Lots of juice and it cooks a long time. That's my preference. I've used both - Marg CDN2 - 8:32pm on 11/16/11
- As a lover of pork fat - cyalexa - 9:02pm on 11/16/11
- I try to find a bone-in roast- or I use a shoulder or butt cut [NT] - CathyZ from Kauai - 5:51pm on 11/17/11
- I've used a bone-in rib end loin roast and it was very good. [NT] - Curious1 - 2:21am on 11/18/11
- Mine too. [NT] - Marg CDN2 - 5:43am on 11/16/11
- I'm making this for Thanksgiving. What fun to see a thread about it. - CathyZ from Kauai - 3:52pm on 11/16/11
- And Joe, I'm not ahead of you- I'm just older :) [NT] - CathyZ from Kauai - 4:00pm on 11/16/11
- But it just cracks me up that you were so familiar with Alpine Village - Joe - 5:58pm on 11/16/11
- It is funny, isn't it? I've been there maybe 5 times. Here is my other LA "passion".... - CathyZ from Kauai - 8:04pm on 11/16/11
- I absolutely love Canter's! The sandwiches, the cheesy decor, the attitude! They have the best - Joe - 8:11pm on 11/16/11
- Okay, Steve2, I know you're dying to tell us what you think of Canter's [NT] - Joe - 8:11pm on 11/16/11
- I love Canters. Put on some of my favorite pounds there. [NT] - Steve2 in LA - 11:17pm on 11/16/11
- Do the lunch combos still include ice cream? Maybe we'll have to make a pilgrimage and see. [NT] - Joe - 12:49am on 11/17/11
- The chopped chicken liver sandwich with iceberg lettuce! The pastrami, the bread.... - CathyZ from Kauai - 8:26pm on 11/16/11
- oh yum. this was always my birthday dinner request. [NT] - AngAk1 - 6:59pm on 11/16/11
- Cathy, I'd have never added cilantro if I hadn't trusted you. I'm glad I did, it was delicous. [NT] - Curious1 - 10:13pm on 11/16/11
- So glad you had the same result. I know it sounds goofy to put cilantro in it. [NT] - CathyZ from Kauai - 5:48pm on 11/17/11
- Has anyone tried the Bubbie's kraut? I've heard good things about, wondered if it's worth finding. [LINK] - Curious1 - 10:10pm on 11/16/11
- I didn't think it was as good as the plastic bag. They sell it at our Fresh Market . [NT] - Janet in NC - 12:15am on 11/17/11
- 20924. Revies of 5 Guys burgers, short and sweet: - mistral - 3:05am on 11/16/11 (6)
- Arrgh! Should read "Review of 5 Guys Burgers!" (nt) [NT] - mistral - 3:11am on 11/16/11
- I just thought "revies" was some slang for "reviews" I wasn't hip to. [NT] - Joe - 4:18am on 11/16/11
- Pretty much what I've heard from other people, too. Plus, they cost more [NT] - cheezz - 5:58am on 11/16/11
- My vote would go to 5 Guys. We've always found them very juicy, and the fries are great. [NT] - rhoward2va - 1:16pm on 11/16/11
- I love their fries because they're the closest to Mom's fries from my childhood. - MarilynFL - 1:39pm on 11/16/11
- The dryness must have been a fluke. Have never had a dry one. [NT] - Curious1 - 2:31pm on 11/17/11
- 20925. So what's everyone making for Thanksgiving? [NT] - Traca - 7:06am on 11/16/11 (36)
- I'm on appetizer duty: Crostini w/ Creamy Chicken Liver Pate & Ancho-Fig Marmalade [NT] - Traca - 7:11am on 11/16/11
- How does the bitter in the livers get along with the bitter in the anchos? [NT] - Steve2 in LA - 8:05am on 11/16/11
- My pate is not bitter. I haven't made the marmalade before, but I had it at [LINK] - Traca - 3:53pm on 11/16/11
- Cranberries and a pumpkin cake with caramel glaze. - Amanda_Pennsylvania - 1:04pm on 11/16/11
- I have the green vegetable assignment. I'll make peas with pancetta. I would love to make that - Janet in NC - 2:07pm on 11/16/11
- Can you share the pineapple cranberry relish recipe? Have you made it before? [NT] - Traca - 3:54pm on 11/16/11
- Here it is and yes, I have made it many times and always have requests for the recipe. - Janet in NC - 8:15pm on 11/16/11
- Yum! Thank you. [NT] - Traca - 5:21am on 11/17/11
- Everything, minus potatoes and a dessert. [NT] - ErininNY - 2:38pm on 11/16/11
- Everything, PLUS potatoes and dessert. [NT] - MarilynFL - 4:19pm on 11/16/11
- Everything. [NT] - elaine - 5:54pm on 11/16/11
- We have a winner! ;) [NT] - ErininNY - 7:16pm on 11/16/11
- 2011 Thanksgiving Menu - Richard in Cincy - 3:02pm on 11/16/11
- I knew before even opening this, I'd be worn out just thinking about your menu! YOWZA! [NT] - Traca - 3:56pm on 11/16/11
- Can you share the recipe for Fried Pot Stickers on Cilantro Salad with Sesame Garlic Dressing? [NT] - Traca - 3:56pm on 11/16/11
- No recipe... - Richard in Cincy - 5:02pm on 11/16/11
- I am SO making this. Richard... - deb-in-MI - 5:29pm on 11/16/11
- Deb, here is a recipe for homemade potstickers/gyoza. - Dawn_MO - 12:36pm on 11/17/11
- Thanks Dawn! [NT] - deb-in-MI - 4:07pm on 11/17/11
- Yum! I've made something similar w/ a touch of chili oil. Potsickers soak in the [LINK] - Traca - 9:53pm on 11/16/11
- I was going to say exactly the same thing as Traca [NT] - magnoliainchicago - 1:57am on 11/17/11
- So, how many are attending this dinner and is there an empty chair at the table? [NT] - Barbara in VA - 5:11pm on 11/16/11
- If there's only one you and I are sharing it, Barbara:) [NT] - deb-in-MI - 5:30pm on 11/16/11
- Not if I get my chubby cheeks on it first! [NT] - MarilynFL - 6:25pm on 11/16/11
- I'll just sit at the kid's table. [NT] - AngAk1 - 7:05pm on 11/16/11
- Oh, there will be enough, all y'all come on over! - Richard in Cincy - 7:19pm on 11/16/11
- Ooo--I'll be there for leftovers! I always like the leftovers better than the actual dinner. [NT] - Amanda_Pennsylvania - 7:31pm on 11/16/11
- My sister, cousin & I are 48, 49 & 50 & still joke about sitting at - Melissa Dallas - 10:43pm on 11/16/11
- Know that ALL to well!! [NT] - magnoliainchicago - 1:58am on 11/17/11
- I have to ask this. - CathyZ from Kauai - 8:22pm on 11/16/11
- Dad doesn't eat turkey... - Richard in Cincy - 9:03pm on 11/16/11
- Ah- I should have known that. Very interesting. - CathyZ from Kauai - 5:42pm on 11/17/11
- I'm on dessert and cranberry detail - KarenNoCA - 3:33pm on 11/16/11
- REC - Cranberry relish - T &T from NPR - elaine - 6:32am on 11/17/11
- Weird Thanksgiving for me this year, the menu is up to everyone else. - Heather_in_SF - 2:42am on 11/19/11
- heather, I can eat cooked apples---it destroys the protein I'm allergic to. have they advised - AngAk1 - 7:06pm on 11/21/11
- 20926. Received these from XM radio. Recipes are from many different chefs, not just Martha. [NT] [LINK] - Curious1 - 4:30pm on 11/16/11 (0)
- 20927. NFRC: Wow, so Facebook tracks you even when you aren't a member?? [LINK] - MarilynFL - 5:32pm on 11/16/11 (10)
- that must be how they decide which ads to throw up on the sidebar. [NT] - AngAk1 - 7:06pm on 11/16/11
- Yup. No privacy anymore. Big Brother IS watching your every move [NT] - cheezz - 9:31pm on 11/16/11
- Yes, Facebook is everywhere and they are after you....they are evil [NT] - KarenNoCA - 12:22am on 11/17/11
- It is really creepy... - Richard in Cincy - 12:58am on 11/17/11
- When you post pics of the supercute furries... - Sandra in New York - 3:30am on 11/17/11
- Oh dear. San, do they know I wore "Tuesday" underwear on Thursday??? [NT] - MarilynFL - 3:45pm on 11/17/11
- They do now. ;-) [NT] - Curious1 - 4:38pm on 11/17/11
- :-) [NT] - Pat-NoCal - 5:25pm on 11/17/11
- ha! You're right! [NT] - MarilynFL - 6:44pm on 11/17/11
- via Forbes magazine: Facebook wants your face on ads to friends [NT] [LINK] - Traca - 9:37pm on 11/17/11
- 20928. This is the year! I'm solemnly swear to make stock out of the turkey carcass. [NT] - Amanda_Pennsylvania - 7:34pm on 11/16/11 (35)
- My "gravy/stock" turkey is tonight, thanks to CathyZ's brilliant suggestion. [NT] - MarilynFL - 7:44pm on 11/16/11
- Mine is in the freezer already, Marilyn. Glad you liked the suggestion. [NT] - CathyZ from Kauai - 8:05pm on 11/16/11
- Stock great (5 QTs), turkey over-salted/cooked AGAIN. What am I doing wrong? - MarilynFL - 2:14pm on 11/17/11
- Was your frozen turkey already salt-injected? I can't find a frozen bird that isn't. [NT] - Curious1 - 2:34pm on 11/17/11
- ah, did you hear that, C? That was the sound of me slapping my forehead. Thanks! - MarilynFL - 2:40pm on 11/17/11
- Marilyn, dumb question perhaps, are you basting it enough? That helps keep the breast morst - Joe - 3:49pm on 11/17/11
- All excellent suggestions which I will follow. I basted once at 90 minutes - MarilynFL - 5:18pm on 11/17/11
- Julia says to baste every 30-40 minutes. Also, I'm wondering if lowering your oven rack - Joe - 6:34pm on 11/17/11
- Oh, and did you let it rest 20-30 minutes after roasting? (while making the gravy) - Joe - 7:34pm on 11/17/11
- Joe, I'm curious as to what temp you aim for in the thigh? I just saw a Michael Symon recipe that - Curious1 - 9:55pm on 11/17/11
- I'm usually at someone else's house and on my second glass of wine, without a thermometer handy - Joe - 10:08pm on 11/17/11
- Thanks Joe, this is probably why many of us here in the USA eat dry turkey. [NT] - Curious1 - 2:24am on 11/18/11
- I agree with Joe. 160°F is sufficient to take bird out and tent. It will increase in temperature [LINK] - FloriSandy - 2:50am on 11/18/11
- Be reassured that salmonella is killed at 140*F. From what I understand most cases of food illness - Joe - 4:02pm on 11/18/11
- I agree Joe. Cleanups between prepping food is essential. However, I’d like to know [LINK] - FloriSandy - 1:47am on 11/19/11
- My source is Julia Child, but it's from the 80's.. I will look over my Foodsafe materials. - Joe - 1:52am on 11/19/11
- It's in the table I linked Joe - FloriSandy - 2:53am on 11/19/11
- Thanks for saving me the research! I think that if you manage to hit 160* at any time, - Joe - 3:30am on 11/19/11
- I start the breast with foil over it. I find turkeys too big for me to turn over safely. [NT] - Marg CDN2 - 5:29pm on 11/17/11
- Maybe don't dry-brine with salt but roast the old-fashioned way - CathyZ from Kauai - 5:35pm on 11/17/11
- I've never basted my turkey. Always start breast side down, turn for last 45 minutes. If I'm doing - Steve2 in LA - 11:35pm on 11/17/11
- Tell me more about "just use the sling to flip it," please, Steve... It won't just slide off? - ErininNY - 11:59pm on 11/17/11
- You hold down one side of the bird with tongs, pull on the other side of the sling which tips - Steve2 in LA - 2:46am on 11/18/11
- Ah, ok. It makes sense now. :) Brilliant, by the way! [NT] - ErininNY - 3:54am on 11/18/11
- I'm a big fan of placing evoo/herbs under breast skin like I do with Roast Chicken Provençal [LINK] - FloriSandy - 3:03am on 11/18/11
- Hmm, they've moved it but I found it again [NT] [LINK] - FloriSandy - 3:14am on 11/18/11
- Not nearly as good probably but I saw Turkey Stock in TJ's for the first time today. [NT] - Janet in NC - 8:05pm on 11/16/11
- My sister & I used to fight over who got to take home the carcass. - Melissa Dallas - 9:43pm on 11/16/11
- I ask for the carcass of the turkey served at work---also the ham bone. no one else wants them and - AngAk1 - 12:46am on 11/17/11
- I buy a ham half a couple of times a year, mainly for the bone. [NT] - Melissa Dallas - 1:33am on 11/17/11
- I save all my chicken backs. Wrap them in plastic wrap, then toss into zip lock bags - KarenNoCA - 12:18am on 11/17/11
- My butcher sells me the backs and necks for thirty nine cents a pound. Great stock! [NT] - CynUpstateNY - 11:21am on 11/17/11
- Wow, what a deal that is. And stock is fun to make. [NT] - Curious1 - 2:35pm on 11/17/11
- A butcher friend of mine pays $400/mo to have someone to take bones away. [NT] - Traca - 4:03pm on 11/17/11
- lots of stores carry turkey wings right now for roasting and then making broth/gravy. for those who - AngAk1 - 9:49pm on 11/17/11
- 20929. Bacon lovers..... click on the link. [NT] [LINK] - Lana in FL - 8:12pm on 11/16/11 (8)
- Or there's this one..... [NT] [LINK] - Lana in FL - 8:13pm on 11/16/11
- Oh my, this takes the cake... [LINK] - Lana in FL - 8:15pm on 11/16/11
- Ew, ew and EW!!! [NT] - cheezz - 9:34pm on 11/16/11
- Agreed. What REALLY takes the cake is that someone is making - Melissa Dallas - 9:45pm on 11/16/11
- A funny. - Michael in Phoenix - 10:53pm on 11/16/11
- Very cute. [NT] - Melissa Dallas - 10:57pm on 11/16/11
- 20930. On holiday traditions, I thought this was cute [NT] [LINK] - Melissa Dallas - 10:45pm on 11/16/11 (6)
- I like it! Thanks, Melissa. [NT] - Michael in Sarasota - 1:57am on 11/17/11
- Similar things went on when my wife and I were dating. It is an interesting aspect of life. [NT] - Michael in Phoenix - 4:02am on 11/17/11
- Wonderful. It's funny how I've only recently learned to love collard greens, and I can sympathise - Joe - 4:35am on 11/17/11
- Same here....but I laws are Japanese....sushi and turkey [NT] - cheezz - 6:35am on 11/17/11
- A lot of the things he talks about are pretty standard Southern - Melissa Dallas - 1:59pm on 11/17/11
- Thanks Melissa, I loved it, too. [NT] - Curious1 - 2:41pm on 11/17/11
- 20931. ISO online shopping list / receipe converter - MariaDNoCA - 10:59pm on 11/16/11 (4)
- Epi lets you do that with their recipes. [NT] [LINK] - MarilynFL - 5:05pm on 11/17/11
- Here's one called Pepperclip. [NT] [LINK] - MarilynFL - 5:08pm on 11/17/11
- And another called Ziplist. [NT] [LINK] - MarilynFL - 5:10pm on 11/17/11
- Gah, thanks but these aren't it -- it generated lists from here too! - MariaDNoCA - 10:25pm on 11/22/11
- 20932. Mexican Chicken Risotto aka Arroz Mexicano gone wrong. - Dawn_MO - 12:00am on 11/17/11 (12)
- That's a wonderful menu for someone who says their heart wasn't in it! - Joe - 12:07am on 11/17/11
- I agree Joe. I haven't had good luck with rice-type dishes when I double them. - Dawn_MO - 12:42pm on 11/17/11
- Amen. Lucky teachers to have you on their side. [NT] - MarilynFL - 1:10pm on 11/17/11
- conFusion Cooking? - Amanda_Pennsylvania - 3:04am on 11/17/11
- Hah! I love it! [NT] - Michael in Phoenix - 4:01am on 11/17/11
- LOL, thanks Amanda! [NT] - Dawn_MO - 12:38pm on 11/17/11
- oh, good one---perhaps CathyZ can use this for her lamburger dinner [NT] - AngAk1 - 9:57pm on 11/17/11
- What a great name. I think I fit into the conFused cook-group :-D [NT] - EvaN - 10:32pm on 11/17/11
- Thanks--I made another pun joke today. - Amanda_Pennsylvania - 3:32am on 11/18/11
- Nice one! He was probably too tired to get it. Passionate stamp collectors... - Michael in Phoenix - 6:06am on 11/18/11
- LOL :-D [NT] - EvaN - 9:29pm on 11/18/11
- Perfect. [NT] - MarilynFL - 11:38pm on 11/18/11
- 20933. Our local paper featured 8 pages of T-day recipes. Inspiration here? [NT] [LINK] - Traca - 5:31am on 11/17/11 (1)
- bacon peanut brittle. [NT] - AngAk1 - 10:12pm on 11/17/11
- 20934. Fresh pumpkin question?? When making fresh pumpkin it never is as thick - Barbara in VA - 1:59pm on 11/17/11 (6)
- I wonder if putting cheesecloth in a sieve and letting it strain for awhile would help? If your - Curious1 - 2:48pm on 11/17/11
- Yep, that's what they say in Ohio too. Overnight is best. [NT] [LINK] - MarilynFL - 5:02pm on 11/17/11
- I drain my pumpkin puree - judy-mass - 1:46am on 11/18/11
- Mine always seems thick enough. How do you cook it? [NT] - cheezz - 5:06pm on 11/17/11
- Thanks ladies! I always roast pumpkin sections, uncovered as to not collect more moisture.. - Barbara in VA - 5:19pm on 11/17/11
- I make apple butter in the crockpot with that method. pumpkin should work as well. [NT] - AngAk1 - 10:13pm on 11/17/11
- 20935. ISO: Cost of Trader Joe blister peanuts? [LINK] - MarilynFL - 2:26pm on 11/17/11 (21)
- Hey, I just happen to owe you :-), so I'd be happy to get ya some. Sending you - Pat-NoCal - 2:58pm on 11/17/11
- Thanks, Pat!! [NT] - MarilynFL - 3:41pm on 11/17/11
- Will mail them out to you today. [NT] - Pat-NoCal - 4:26pm on 11/17/11
- [happy kisses!] [NT] - MarilynFL - 5:14pm on 11/17/11
- But on the bright side, perhaps there will be a TJ near you soon. Rumor has it they're coming to - Curious1 - 2:59pm on 11/17/11
- Honey, we can't even get a Cracker Barrel next to the new SuperWalmart. [NT] - MarilynFL - 5:01pm on 11/17/11
- WHAT??? Sarasota??? Where? When? I know one is opening in Naples but Sarasota? - Michael in Sarasota - 8:44pm on 11/17/11
- Michael, not sure where I saw it, but googled and found some references to it. Here's one. I guess [LINK] - Curious1 - 9:36pm on 11/17/11
- P.S. Michael and Curious1 SRQ: Viking's new culinary center and retail store's [LINK] [IMAGE] - FloriSandy - 2:11am on 11/18/11
- Here's the main website for Viking. You won't find many of the retail store's basic kitchen [LINK] - FloriSandy - 2:16am on 11/18/11
- We were in the store a couple of weeks ago. Great setup! I want one of everything. [NT] - Michael in Sarasota - 11:29am on 11/18/11
- [whimper....whimper....] [NT] - MarilynFL - 1:37pm on 11/18/11
- Thanks for the heads up. [NT] - Curious1 - 4:14pm on 11/18/11
- I'll call TJ's and get their prices when they open in 1/2 hours. They gotta be cheaper! [NT] - Michael in Phoenix - 3:27pm on 11/17/11
- Thanks, Michael. And I'm betting you're right. Berties is a peanut farm so I know - MarilynFL - 3:43pm on 11/17/11
- I don't know about you, but in my world I often have to ask myself if the cost... - Michael in Phoenix - 4:03pm on 11/17/11
- That's 26 ounces for just under $4 at TJ's. [NT] - Michael in Phoenix - 4:03pm on 11/17/11
- whoa, now that's a major savings! Thank you for checking, M. [NT] - MarilynFL - 4:59pm on 11/17/11
- Blister Peanuts are now availabe at Costco in Cleveland - Julia - 9:23pm on 11/17/11
- I meant available [NT] - Julia - 9:24pm on 11/17/11
- Thank you for checking, Julia. [NT] - MarilynFL - 11:52am on 11/18/11
- 20936. Can I make the batter for a cake (cream cheese pound cake) and hold it overnight in the fridge - deb-in-MI - 4:06pm on 11/17/11 (11)
- I would avoid adding any rising agents until the next day. Bring the batter - MarilynFL - 4:17pm on 11/17/11
- Thank you! Makes perfect sense... [NT] - deb-in-MI - 4:42pm on 11/17/11
- Deb, you may want to hold back 1/4 C of flour to mix in with the rising agent. That - MarilynFL - 4:59pm on 11/17/11
- Or make a true poundcake with no leavening. My favorite doesn't have any. [NT] - Melissa Dallas - 5:29pm on 11/17/11
- This one doesn't either - but now I also feel confident to make a regular cake and 'hold' overnight: [NT] - deb-in-MI - 5:47pm on 11/17/11
- Pound each of butter, sugar, flour and eggs, right? Gotta try that some time. [NT] - Steve2 in LA - 11:21pm on 11/17/11
- The one I usually make has 3/4 of a cup of milk in it, but - Melissa Dallas - 12:14am on 11/18/11
- Mine is 3 cups sugar, 3 flour, 6 eggs, 1 brick cream cheese, vanilla! [NT] - deb-in-MI - 10:58am on 11/18/11
- Think we've discussed this before but nowadays, I try to measure baking ingredients by weight rather - Steve2 in LA - 9:52pm on 11/18/11
- Me too...I consume 14 oz and when I step on the scale it magically becomes 16 oz! :( [NT] - cheezz - 8:09am on 11/19/11
- Coffee on the keyboard, ;-) [NT] - Curious1 - 3:34pm on 11/19/11
- 20937. Anyone think there would be a problem with reheating the Creamed Onion Gratin? [LINK] - Melissa Dallas - 5:41pm on 11/17/11 (3)
- No- I think this will reheat very nicely Melissa [NT] - CathyZ from Kauai - 6:04pm on 11/17/11
- If you want a different corn dish here is Julia's fabulous Corn Timbale - CathyZ from Kauai - 6:10pm on 11/17/11
- Oh Ina's corn pudding will deflate?! Good to know, I was going to make it for TG - MariaDNoCA - 7:36pm on 11/17/11
- 20938. help with roasting a goose - daricem - 8:55pm on 11/17/11 (1)
- Julia Child's method of steaming first to render the fat works pretty well [NT] [LINK] - Joe - 9:08pm on 11/17/11
- 20939. Any fans of Nadia G's ******** Kitchen? I'm always the last to know everything - Joe - 9:01pm on 11/17/11 (6)
- I've offended the censors. Here's the link. I assumed when you all posted Spotted Dick above [LINK] - Joe - 9:04pm on 11/17/11
- Not easily entertained, Joe. Over here we just call it being a "man" ;-D [NT] - EvaN - 10:35pm on 11/17/11
- I don't care for that show, her style, her decor. Only my opinion, however... - KarenNoCA - 3:51am on 11/18/11
- Like I said, I'm easily entertained, lol. And I prefer a show that's obviously a put-on - Joe - 7:26pm on 11/18/11
- Come' on, Joe...you know both you and I would rather be making out with George Clooney. [NT] [LINK] - MarilynFL - 11:54am on 11/18/11
- Yeah, but we'll settle for cherry stilettos and a zebra-print floor. [NT] - Joe - 3:56pm on 11/18/11
- 20940. Michelangelo's David Is To Be Returned To Italy [NT] [LINK] - Meryl - 9:05pm on 11/17/11 (7)
- ROTFLMAO!! He got bigger everywhere except his Wienerschnitzel. - Michael in Sarasota - 9:11pm on 11/17/11
- I can't believe you got away with that while I got censored for Bit chin Kitchen [NT] - Joe - 9:44pm on 11/17/11
- They wouldn't let you post about a Chinese Restaurant? What the . . . !? [NT] - Steve2 in LA - 11:26pm on 11/17/11
- You'd think it would've become a schnitzengruben! - Michael in Phoenix - 11:51pm on 11/17/11
- LOL :-) [NT] - EvaN - 10:25pm on 11/17/11
- Lol! [NT] - Lucegoosejoanie - 10:50pm on 11/17/11
- I saw this before somewhere but it's a scream! [NT] - FloriSandy - 12:43am on 11/18/11
- 20941. I just saw the Voltaggio brothers make these Caramelized Brussels Sprouts with Bacon - Joe - 9:53pm on 11/17/11 (3)
- I saw that special (although it was more of a Williams-Sonoma ad, don'tcha think?) I DID like what - Steve2 in LA - 11:23pm on 11/17/11
- Yeah, I thought it odd that the Voltaggio brothers needed a roasting pan and other utensils.. - Joe - 11:28pm on 11/17/11
- No, you go ahead. I'm still pretty happy with the one I've got. [NT] - Steve2 in LA - 11:29pm on 11/17/11
- 20942. Doesn't this sound good - but you need a 'whip' - Lucegoosejoanie - 11:19pm on 11/17/11 (9)
- I've had a big one for about 20 years. Used it once. You have to have a large volume to make - Marg CDN2 - 5:34am on 11/18/11
- The recipes in the book all suggest a litre whip...I am returning the one I have just bought - Lucegoosejoanie - 11:54am on 11/18/11
- Couldn't you whip them in two shifts? [NT] - Joe - 4:03pm on 11/18/11
- So they said when I went back, but some recipes say they need a long cooling time.... - Lucegoosejoanie - 2:58pm on 11/19/11
- I am biting my lips trying not to respond to this post the way I want to. [NT] - MarilynFL - 12:01pm on 11/18/11
- LOL! [NT] - Dawn_MO - 12:44pm on 11/18/11
- Amen! I got... - Michael in Phoenix - 3:06pm on 11/18/11
- Lol...I see it now...all innnocence, I tell you! [NT] - Lucegoosejoanie - 2:57pm on 11/19/11
- Great, now I'll be seeing Devo's "Whip It" video in my head all day! [NT] [LINK] - cheezz - 8:15pm on 11/19/11
- 20943. Went to an olive oil tasting tonight. That's the way I like to decide on oils, instead - Marg CDN2 - 5:41am on 11/18/11 (10)
- LOL! So, your favorites? [NT] - Michael in Sarasota - 11:21am on 11/18/11
- Yes. These are all estate oils, some bottled by distributors but still the same - Marg CDN2 - 9:39pm on 11/19/11
- LOL!! You're a party animal Marg for - FloriSandy - 3:37am on 11/20/11
- Wow, thanks Marg! [NT] - Michael in Sarasota - 3:50pm on 11/20/11
- ok, you lost me at the "vertical and horizontal" tasting. waiting for Steve to chime in. [NT] - AngAk1 - 7:09pm on 11/21/11
- A vertical tasting is a chronological sampling of a specific oil from a specific orchard usually by - Steve2 in LA - 10:05pm on 11/21/11
- I was waiting for the "lying down" explanation :) [NT] - AngAk1 - 1:05am on 11/22/11
- I'm trying not to swing at the lobs anymore. [NT] - Steve2 in LA - 7:04am on 11/22/11
- hahahaha... [NT] - Lucegoosejoanie - 11:48am on 11/18/11
- It's fascinating how different olive oils can taste, eh? You nailed it -- like wine, varying - Traca - 2:10pm on 11/18/11
- 20944. I made the short-ribs from - emtd - 2:23pm on 11/18/11 (4)
- Is this the one? I've saved several of her recipes. [NT] [LINK] - Curious1 - 4:24pm on 11/18/11
- No this one: - emtd - 10:01pm on 11/18/11
- Thanks, it does look wonderful, especially right now, I'm hungry. [NT] - Curious1 - 10:13pm on 11/18/11
- oh, The Glass Castle---riveting. comfort food was the perfect choice. [NT] - AngAk1 - 6:07pm on 11/18/11
- 20945. Brussel sprout recipe help please - CathyZ from Kauai - 5:48pm on 11/18/11 (18)
- Cathy, I watched Michael Symon Make Fried Brussel Sprouts with Walnut and Capers - here is the [LINK] - GayR - 6:13pm on 11/18/11
- I saw that too, and they really sounded good! I grew some at the - DawnNYS - 8:33pm on 11/18/11
- Cathy, Here is the Roasted Version from Michael Symon [NT] [LINK] - GayR - 8:34pm on 11/18/11
- From Jamie Oliver: golden brussels with sticky dates and sherry vinegar - EvaN - 6:15pm on 11/18/11
- I have this on my menu: Rec: Bumped-Up Brussel Sprouts (I think you can make w/o the pancetta) [LINK] - barb_b - 6:41pm on 11/18/11
- My favorite way to do brussel sprouts is. . . - ms in or - 6:57pm on 11/18/11
- Not roasted but this is our favourite. Brussels Sprouts with Raisins - Marg CDN2 - 7:06pm on 11/18/11
- Can you add the carrots, parsnips and onions in the same pan with the brussel sprouts? [NT] - Marianne - 3:35am on 11/19/11
- How about sautéing them in brown butter? I've had bitter roasted sprouts too, - Joe - 7:31pm on 11/18/11
- I'll try this, Joe- thank you [NT] - CathyZ from Kauai - 7:24pm on 11/19/11
- I bet it wasn't your cooking method. Sometimes there just not as fresh, small and firm as they [LINK] - Curious1 - 10:10pm on 11/18/11
- Sigh, they're instead of there. [NT] - Curious1 - 10:11pm on 11/18/11
- I do something similar to many of these suggestions . . . - magnoliainchicago - 11:20pm on 11/18/11
- Thank all of you so much- I decided to try ms in or's method- but I will try the others later. - CathyZ from Kauai - 12:30am on 11/19/11
- This is my tried & true way - I could the bacon & onions seperately (but at the same time) [NT] [LINK] - deb-in-MI - 1:24pm on 11/19/11
- "Cook" them... [NT] - deb-in-MI - 1:25pm on 11/19/11
- Looks delicious, Deb. Thank you [NT] - CathyZ from Kauai - 4:51pm on 11/19/11
- I forgot about this one in which the leaves are pulled off the sprouts. It's different and likeable [LINK] - Marg CDN2 - 7:47pm on 11/19/11
- 20946. How about a slice of Gold Stilton? Stilton, made with real gold, that is.... [LINK] - EvaN - 8:17pm on 11/18/11 (4)
- Does gold have flavor? I wouldn't know. I'm picturing a mouth full of metal shavings - Joe - 9:17pm on 11/18/11
- I picture gold tasting the same as my fork does when in my mouth: Nothing! [NT] - EvaN - 9:27pm on 11/18/11
- I picture people feeling really special serving it. Oy... [NT] - Michael in Phoenix - 3:52pm on 11/19/11
- Only a man like [IMAGE] - FloriSandy - 2:58am on 11/20/11
- 20947. I think my request got lost in one of my other posts. What is the difference (in preparation) - DawnNYS - 8:38pm on 11/18/11 (4)
- Let me see if I can answer. I've made applesauce, apple butter, spiced crabapples and apple jelly - Steve2 in LA - 10:06pm on 11/18/11
- Very clear and thorough explanation...thanks! [NT] - cheezz - 8:16am on 11/19/11
- Yes, Steve, a very thorough description. I didn't realize that I put a star next to - DawnNYS - 4:12pm on 11/19/11
- I just took a look at a couple recipes for Dutch Apple Jam and they are different beasts entirely. - Steve2 in LA - 11:41pm on 11/19/11
- 20948. If you have a Sam's Club near you, be sure - DawnNYS - 8:48pm on 11/18/11 (1)
- Are those events the same at all stores? I know with Costco they are region specific - KarenNoCA - 12:01am on 11/19/11
- 20949. ISO recipe for Butter Chicken! Folks online keep raving about it, has anyone here made it? - Heather_in_SF - 3:30am on 11/19/11 (3)
- Try looking up "Chicken tikka masala?" (nt) [NT] - mistral - 5:51am on 11/19/11
- REC: Chicken Tikka Masala (I knew I had a recipe on my machine. . . ) - mistral - 5:57am on 11/19/11
- Butter chicken is different that tikka masala - here is a blog I have used that has both [NT] [LINK] - Music City Missy - 8:00pm on 11/19/11
- 20950. Humans vs foodies - EvaN - 9:38am on 11/19/11 (12)
- In all seriousness, many people just don't taste what we taste when we gobble up... - Michael in Phoenix - 3:46pm on 11/19/11
- Sense of smell... - DawnNYS - 4:03pm on 11/19/11
- There's more to being a foodie than "taste" . . . - magnoliainchicago - 2:54pm on 11/20/11
- I'm with you magnolia, (except for the shopping, which I hate) I love the process... - Joe - 5:24pm on 11/20/11
- I wish I didn't love the shopping. But I do, which means a weaning of the pantry for the food bank. [NT] - Curious1 - 1:44am on 11/21/11
- I also dislike the shopping part. Luckily, my husband does that for me. [NT] - Amanda_Pennsylvania - 4:03pm on 11/21/11
- I volunteer to be your personal shoppers! [NT] - AngAk1 - 7:27pm on 11/21/11
- I definitely agree. A foodie friend and I are currently debating whether there is more pleasure in - Marg CDN2 - 5:35am on 11/21/11
- I like searching for recipes & planning 10x more than actually doing. - Traca - 6:18am on 11/22/11
- I like the planning too. - cyalexa - 1:34pm on 11/22/11
- Me too! Dinner tonight = appetizers I've had my eye on. :) [NT] - Traca - 9:30pm on 11/22/11
- Lol and yes...agreed...and it all gives me pleasure to eat and prep and eat my own and others food. - Lucegoosejoanie - 11:59pm on 11/29/11
- 20951. Help!! I am losing it for TG. I can't decide which sides to do -anyone have a T&T .... - elaine - 11:37am on 11/19/11 (7)
- Sweet Potatoes and Apples - rhoward2va - 1:17pm on 11/19/11
- Elaine, we love, love, love this butternut squash soup from Michael Chiarello [LINK] - Barbara in VA - 1:41pm on 11/19/11
- Rec: Orange Praline Yams (Marlene Sorosky) - barb_b - 1:46pm on 11/19/11
- I love her recipes. I'm doing these this year...thanks, barb. [NT] - Michael in Sarasota - 3:31pm on 11/19/11
- I am a fan of her recipes too. Creative, solid recipes. I have some of her cookbooks. [NT] - CathyZ from Kauai - 7:31pm on 11/19/11
- Another fan here! Love her cookbooks and recipes. [NT] - Richard in Cincy - 10:04pm on 11/20/11
- Thank you, thank you. I am calm again and thanks to you all I have my soup and side. [NT] - elaine - 10:46pm on 11/19/11
- 20952. I bought a "broiler chicken" at Trader Joe's last week, it is a whole, small, compact - KarenNoCA - 2:57pm on 11/19/11 (8)
- How small is it? Thomas Keller's famous roast chicken recipe calls for 2-3 lb chicken. [NT] [LINK] - Curious1 - 3:31pm on 11/19/11
- Yes, you can roast any size chicken. But it doesn't work the other way around--you wouldn't want to - Joe - 3:45pm on 11/19/11
- Thanks, I've roasted a lot of chickens, however have never seen this small broiler type - KarenNoCA - 4:02pm on 11/19/11
- You're welcome, It's hard for me to find chickens that small, I've only used 3+ lb birds. [NT] - Curious1 - 4:18pm on 11/19/11
- Yeah, small chickens are hard to find. It used to be that. . . - mistral - 6:51pm on 11/19/11
- Broilers used to be called that because you split them and broiled them - CathyZ from Kauai - 7:29pm on 11/19/11
- Personally, I love broiling as I think it imparts such a great flavor. - KarenNoCA - 12:23am on 11/20/11
- I've butterflied and broiled larger chickens too, but you have to finish them off in a regular oven. - Joe - 6:21am on 11/20/11
- 20953. Long story about my Kindle fire :(... - Lucegoosejoanie - 3:04pm on 11/19/11 (7)
- Where is "here"? [NT] - Michael in Sarasota - 3:29pm on 11/19/11
- Copyright issues? [NT] - Curious1 - 3:33pm on 11/19/11
- Only on the Fire? - Lucegoosejoanie - 3:45pm on 11/19/11
- Good point, hopefully you'll be able to work it out. [NT] - Curious1 - 4:12pm on 11/19/11
- Crisis over...my clever sprog (anyone younger than me is cleverer with gadgets, me thinks)... - Lucegoosejoanie - 4:58pm on 11/19/11
- If you ever need a dose of humble pie, kids are always happy to oblige :) [NT] - cheezz - 8:02pm on 11/19/11
- one thing I found out after having my Kindle for awhile, it just goes to sleep if you click the off - AngAk1 - 9:36pm on 11/21/11
- 20954. Something fun & light for T-day: Cranberry Salsa - Traca - 4:00pm on 11/19/11 (2)
- Ooh, this looks good and different. Thanks Traca! [NT] - DawnNYS - 4:05pm on 11/19/11
- I may go this way! Toss it up a little! [NT] - Glennis_NoCA - 5:35am on 11/24/11
- 20955. ISO different shrimp appetizer rec... I always make shrimp cocktail, which is devoured, - barb_b - 4:40pm on 11/19/11 (23)
- This is my recipe, and it is in the Tried and True section, and it is amazing! - KarenNoCA - 6:31pm on 11/19/11
- barb_b - Here is one I posted before - Have a look - Upside-Down Marinated Shrimp Bowl from BH&G [LINK] - GayR - 6:39pm on 11/19/11
- Shrimp in Green Mayo [LINK] - Meryl - 8:02pm on 11/19/11
- Yep, this is a winner. [NT] - Joe - 6:29am on 11/20/11
- This was a close runner-up for the wedding. Charie's Shrimp in escabeche [LINK] - Joe - 5:06pm on 11/20/11
- Coriander Lime Shrimp - rhoward2va - 8:08pm on 11/19/11
- Here's a whole shrimp thread... [NT] [LINK] - Joe - 10:24pm on 11/19/11
- Rec: Shrimp Cakes (Asian style) I made these since "the shrimp thread" last year and really liked [LINK] - FloriSandy - 2:31am on 11/20/11
- Tell us, what else is on the menu, Barb....for guidance in a flavor profile direction. [NT] - Pat-NoCal - 3:50am on 11/20/11
- We are having 35 for Thanksgiving. We have hosted for many, many years, and seems to go - barb_b - 3:39pm on 11/20/11
- What, no turkey? LOL, what a wonderful menu. and what a wonderful hostess - Joe - 5:10pm on 11/20/11
- LOL; for me, the turkey is not the main attraction. I get up early, head to mom's and then MIL's - barb_b - 8:02pm on 11/20/11
- Dueling MIL turkeys! In some families that could be dangerous. Sounds like a great day [NT] - Joe - 8:10pm on 11/20/11
- Yowza! Terrific menu. Make that creamy chicken liver pate the day before - Traca - 7:00pm on 11/20/11
- Shrimp and Sesame Sticks with Apricot Dipping Sauce [NT] [LINK] - Traca - 7:02pm on 11/20/11
- Ina's Roasted Shrimp [NT] [LINK] - Traca - 7:05pm on 11/20/11
- Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil [LINK] - Traca - 7:18pm on 11/20/11
- Ooh! This one has my vote: Ina's Baked Shrimp Scampi [NT] [LINK] - Traca - 12:23am on 11/21/11
- I can vouch for this one--it's excellent! [NT] - MoNJ - 1:57pm on 11/21/11
- I've been meaning to make this forever: Potted Shrimp - 4 Stars on Epi [NT] [LINK] - Traca - 5:22am on 11/20/11
- I just tried this. - cyalexa - 12:33am on 11/22/11
- Good to know, thanks! [NT] - Traca - 6:19am on 11/22/11
- Thanks so much for the ideas! Really appreciate it! [NT] - barb_b - 11:38am on 11/21/11
- 20956. What's everyone's Saturday Six: Thanksgiving Edition? - MariaDNoCA - 10:23pm on 11/19/11 (6)
- Why wouldn't it be potluck friendly? We love corn pudding and have it often...although not Ina's - cheezz - 3:56am on 11/20/11
- Someone mentioned it would deflate/get watery or something (corn pudding doesn't have bread in it) [LINK] - MariaDNoCA - 4:21pm on 11/20/11
- Not this recipe, you can make ahead and bake day of--this is the - MoNJ - 1:47pm on 11/21/11
- My weekend six - Music City Missy - 4:09am on 11/20/11
- My Weekend Six [LINK] - EvaN - 9:04am on 11/20/11
- my weekend six - AngAk1 - 9:32pm on 11/21/11
- 20957. ISO TG Corn Pudding advice -- can it sit or be reheated? Help... - MariaDNoCA - 1:21am on 11/20/11 (9)
- Advice - Music City Missy - 4:04am on 11/20/11
- thanks for this advice Missy, I needed it too. This damn Yankee was - Janet in NC - 2:41pm on 11/20/11
- I do have a thermal bag but are we talking corn pudding or casserole? (Need pudding advice) - MariaDNoCA - 4:34pm on 11/20/11
- You are right in that it isn't the same [NT] - Music City Missy - 5:54pm on 11/20/11
- The PD recipe is definitely denser than corn pudding, more like casserole. [NT] - MoNJ - 1:57pm on 11/21/11
- T&T REC: Corn Pudding. The best! Leftovers re-heated beautifully - Marianne - 7:10pm on 11/20/11
- aw sweetie, anything with 1.5 C of heavy cream is going to be good. You could have - MarilynFL - 2:35pm on 11/21/11
- hahaha, so true [NT] - AngAk1 - 7:43pm on 11/21/11
- ROFLMHO! Thanks! [NT] - Marianne - 10:56pm on 11/21/11
- 20958. my first heritage turkey - cyalexa - 1:48am on 11/20/11 (3)
- My method - Music City Missy - 3:59am on 11/20/11
- I don't carve at the table either. - cyalexa - 1:13pm on 11/20/11
- We don't carve at the table, it is kind of messy and I think putting a pretty - KarenNoCA - 6:33pm on 11/20/11
- 20959. Any suggestions for a "salt-free" diet? Reading labels like crazy. I'm amazed. Everything - Elenor - 2:43pm on 11/20/11 (5)
- Low salt diets are difficult in the beginning. You will notice it less and less as time goes by. [NT] - Michael in Phoenix - 3:33pm on 11/20/11
- Just learned that I must adopt a low salt diet, too. Doctor's advice was... - Marianne - 4:44pm on 11/20/11
- If you rinse canned beans, doesn't that help with the sodium content? [NT] - ErininNY - 12:54am on 11/21/11
- I THINK that I read on one of the low sodium sites that rinsing doesn't remove the Na, the beans - Marianne - 1:16am on 11/21/11
- Oh, darn. And here I thought I was being health-conscious, making hummus with canned beans. - ErininNY - 1:33am on 11/21/11
- 20960. Who posted this recipe? Search isn't coming up with anything. They're great! [LINK] - Barbara in VA - 3:35pm on 11/20/11 (1)
- Could it be filed under one of the T&T categories? The recipes there don't show up in search. [NT] - EvaN - 5:30pm on 11/20/11
- 20961. Help! Have one 13.5 lb. turkey. 12.5 people coming. I need to buy a (spare) turkey breast, right? - ErininNY - 4:57pm on 11/20/11 (31)
- We always throw in extra Legs, because that is a favorite around here. [NT] - barb_b - 5:08pm on 11/20/11
- I think that should be plenty of turkey for that many people. You wouldn't need a spare breast - Joe - 5:19pm on 11/20/11
- Joe, gotta say I think that it cutting it really close - CathyZ from Kauai - 6:18pm on 11/20/11
- Not at all. Maybe in my experience there are so many side dishes and extras - Joe - 7:55pm on 11/20/11
- And on second thought an extra breast will give you a second pan of drippings for gravy - Joe - 7:58pm on 11/20/11
- True- I am from the Midwest and also Hawaii where appetites are big - CathyZ from Kauai - 8:05pm on 11/20/11
- That's 5.25 lb. per person,lol. How long are they staying? [NT] - Joe - 8:07pm on 11/20/11
- Only 2 nights. I love having turkey meat in the freezer. Good thing, huh? [NT] - CathyZ from Kauai - 8:13pm on 11/20/11
- Yep, having any roast meat in the freezer is a blessing. [NT] - Joe - 8:15pm on 11/20/11
- I agree it's cutting it close. I always planned on 1.5 lbs per person for TG (BH&G guide) [LINK] - MariaDNoCA - 8:05pm on 11/20/11
- Don't forget that the best part of a turkey are the leftovers. Which is why I get a 12lb bird for 2 [NT] - Michael in Sarasota - 9:08pm on 11/20/11
- Don't forget that the best part of a turkey are the leftovers. Which is why I get a 12lb bird for 2 - Michael in Sarasota - 9:09pm on 11/20/11
- It will be fine. I put 2 turkey legs over the original turkey legs since our majority like dark meat [NT] - elaine - 6:20pm on 11/20/11
- Here's a handy guide from Good Housekeeping [NT] [LINK] - Traca - 6:38pm on 11/20/11
- Funny; that chart says plan on 12 lb. for 12 servings. :) [NT] - ErininNY - 10:54pm on 11/20/11
- Erin, I'm no pro, but the 12 pounds/12 people factors in loss from the - Traca - 11:30pm on 11/20/11
- Yep, I planned to cook the extra turkey breast the night before and warm with gravy in case of emerg [NT] - ErininNY - 12:48am on 11/21/11
- Hmm. Ok. Thanks for the insight, all... Ordered a turkey breast; not returning the bird >> - ErininNY - 10:58pm on 11/20/11
- Erin, I panicked when I read that you chased the bird down for an hour. - Joe - 11:29pm on 11/20/11
- Ha! Yes, might as well have been, frankly. ;) All's well that ends well (or begins well, I hope). [NT] - ErininNY - 12:51am on 11/21/11
- Erin, how are you cooking your turkey? [NT] - Traca - 11:35pm on 11/20/11
- Compiled the advice of everyone here and elsewhere and came up with this: - ErininNY - 12:53am on 11/21/11
- You will have a great turkey, Erin. Check the timing though. - CathyZ from Kauai - 1:41am on 11/21/11
- Thanks, Cathy--good point; there's about 30 min. difference b/w 15 and 18 min./lb. - ErininNY - 2:39am on 11/21/11
- Thank you, Erin (and Cathy and Traca and Steve and Joe and Sandy)... - MarilynFL - 12:16pm on 11/21/11
- I'd season your bird the night before and stick it in the fridge overnight. Also, [LINK] - Traca - 6:12am on 11/21/11
- this makes a wonderful moist turkey---and faster, but, the stuffing gets way too moist, I think. - AngAk1 - 8:01pm on 11/21/11
- Agreed. Super moist turkey. I never cook stuffing in the bird. Too impatient. :) [NT] - Traca - 9:58pm on 11/21/11
- Good point on the seasoning tip; thanks! Haven't seen the bags here. As long as it's cooked, I'll be - ErininNY - 3:20am on 11/22/11
- Ya just never know... Caution is needed for the .5 child!! ;) [NT] - FloriSandy - 2:27am on 11/21/11
- Brine and Martha Stewart Cheesecloth method--works like a charm! [NT] - MoNJ - 1:45pm on 11/21/11
- 20962. My silly for today.... - barb_b - 5:28pm on 11/20/11 (6)
- Ah Man! Just realized that my cart sharing friend has my slab bacon and I have her onions! [NT] - barb_b - 6:17pm on 11/20/11
- Oh golly, I think she got the better part of the mix-up! LOL! [NT] - KarenNoCA - 6:21pm on 11/20/11
- Better cart than dh, I always say. [NT] - MarilynFL - 11:34am on 11/21/11
- I had a friend who used to put random items in other people's carts... - Michael in Phoenix - 7:49pm on 11/21/11
- One of my room-mates from college would do that. She would put - barb_b - 1:17pm on 11/22/11
- I think I knew her too... [NT] - Michael in Phoenix - 2:02pm on 11/22/11
- 20963. First batch of Christmas cookie dough just went into the freezer. - Melissa Dallas - 9:59pm on 11/20/11 (10)
- Would you share your recipe, Melissa? Please? [NT] - Michael in Sarasota - 11:20pm on 11/20/11
- Rec: Pepparkakor - Melissa Dallas - 11:54pm on 11/20/11
- Thanks!! [NT] - Michael in Sarasota - 1:12am on 11/21/11
- HA! Beat you by one day :) Have to get my turtle ingredients next week...so much to do ... [NT] - cheezz - 12:36am on 11/21/11
- I spent $110 at Aldi this week-mostly on baking stuff - Melissa Dallas - 12:41am on 11/21/11
- Notice how all the baking ingredients have gone up in price?! [NT] - cheezz - 12:50am on 11/21/11
- That's why I went to ALDI. Everything is high right now. [NT] - Melissa Dallas - 1:34am on 11/21/11
- We don't have ALDI - first I've heard of it. We do Trader Joes :) [NT] - cheezz - 7:11am on 11/21/11
- Aldi and TJ's have the same parent company, I believe, A German co. [NT] - Janet in NC - 5:36pm on 11/21/11
- Yep. Same stuff, different wrapper. ;) (Although Aldi's reputation in Europe is very different from - ErininNY - 11:31pm on 11/21/11
- 20964. Traca, a friend served us Dorie Greenspan's Marie-Helene's Apple Cake last night [LINK] - Joe - 10:28pm on 11/20/11 (10)
- Ooh, it's lovely, isn't it? I'd be tempted to serve it w/ breakfast w/ a side of sausage too. What - Traca - 11:26pm on 11/20/11
- I don't see why not. But does that mean I couldn't have whipped cream too? - Joe - 11:32pm on 11/20/11
- Exactly. I struggle with calling it a "cake". [NT] - Traca - 11:36pm on 11/20/11
- i bought an 8 in" springform pan to make this, it was worth it. [NT] - Curious1 - 1:53am on 11/21/11
- Still trying to figure out what makes it different from Balzano apple cake--has anyone tried both? [NT] - MoNJ - 1:41pm on 11/21/11
- Mo, I've made both, both are great--the Marie-Helene cake has rum; Bolzano cake doesn't. - ErininNY - 3:19pm on 11/21/11
- Ah, thanks!! :) [NT] - MoNJ - 6:07pm on 11/21/11
- And then there's Judy in Mass's Pear Cake - Marg CDN2 - 7:27pm on 11/21/11
- For either apple cake replace part of the flour with almond flour for a different take. [NT] - Sylvia - 10:59am on 11/22/11
- This was heavenly! Loved every morsel! [NT] - Glennis_NoCA - 5:44am on 11/24/11
- 20965. Oh my - I don't think this woman will ever hear from this company again [LINK] - EvaN - 11:33pm on 11/20/11 (21)
- Hahahahaha! [NT] - Joe - 11:43pm on 11/20/11
- Still laughing. And I have eaten a lot of those dishes.... [NT] - Melissa Dallas - 12:09am on 11/21/11
- They stole my mom's quilt club cookbook!!!!! Honestly, I think I own TWO of these [NT] - cheezz - 12:43am on 11/21/11
- BTW, this should go in Tried n True potluck dishes....my DAR ladies group would love them [NT] - cheezz - 12:44am on 11/21/11
- My mom's big in DAR & DRT [NT] - Melissa Dallas - 1:32am on 11/21/11
- Send her the cookbook link...she'll probably get ideas for the next tea :) [NT] - cheezz - 7:10am on 11/21/11
- This is a HOOT! Loved the ivy. Thanks for posting ; ) [NT] - Marianne - 1:09am on 11/21/11
- Funny!! How thoughtful was the employee's Cheese-filled - FloriSandy - 2:05am on 11/21/11
- and how about that whole tomato in the middle of the plate [NT] - cyalexa - 3:44am on 11/21/11
- Indeed, it is very profound. [NT] - FloriSandy - 4:11am on 11/21/11
- Does this mean I should feel guilty for eating. . . - mistral - 3:37am on 11/21/11
- I like the hash brown one with sour cream too. And Velveeta Salsa Mac & Cheese with hamburger.... - Melissa Dallas - 3:45am on 11/21/11
- Yup, we all have our comfort food. Velveeta was a staple in our household...and spam. [NT] - cheezz - 7:11am on 11/21/11
- I'm still slightly queasy. [NT] - MarilynFL - 3:11pm on 11/21/11
- one of the comments mentioned this lampooning of the old WW recipe cards from the 70s. Hilarious [NT] [LINK] - AngAk1 - 9:51pm on 11/21/11
- Ang, those recipe cards are d i s t u r b i n g!!! LOL [NT] - EvaN - 9:51am on 11/22/11
- Of Ang! The bean and mushroom salad would be perfect for Halloween!!! Ugh! [NT] - cheezz - 1:37am on 11/23/11
- Oh! The bean and mushroom salad would be perfect for Halloween!!! Ugh! [NT] - cheezz - 1:43am on 11/23/11
- Y'all know what I mean....darn auto-correct [NT] - cheezz - 1:44am on 11/23/11
- Laughed myself silly over this! My roommate: "Are you okay?" LOL!!!! [NT] - Traca - 4:42am on 11/24/11
- I actually remember, and cooked from, those early WW books and cards. gahhhh. but it worked. - AngAk1 - 6:42pm on 11/28/11
- 20966. ISO Meryl, found McCormick Smokehoue Ground Black Pepper in my new Publix today. $3.59/can. If you - Marianne - 1:03am on 11/21/11 (1)
- Marianne, thanks so much for thinking of me! A member here sent me two containers a month or so - Meryl - 12:52am on 11/22/11
- 20967. Made this Whiskey-Soaked Dark Chocolate Bundt Cake [LINK] - Melissa Dallas - 1:37am on 11/21/11 (5)
- [tee-hee] I dyslexically read this as: "Whiskey-soaked, I made this dark chocolate bundt cake." - MarilynFL - 3:09pm on 11/21/11
- A comma does make the world of difference to the meaning. LOL! [NT] - Sylvia - 3:17pm on 11/21/11
- That could be good too! (nt) [NT] - mistral - 5:16pm on 11/21/11
- Would've had to be the brandy because it would be really hard - Melissa Dallas - 10:59pm on 11/21/11
- Come to think of it.... - SallyBR - 5:53pm on 11/22/11
- 20968. Anyone have experience baking with bicarbonate of ammonia? Nick Malgieri's book... - Michael in Phoenix - 2:18pm on 11/21/11 (8)
- Michael, I used it for a Swedish/Norwegian? cookie. It was hard to find and didn't seem - MarilynFL - 2:32pm on 11/21/11
- No, it is a classic leavener used in lots of old recipes, especially European ones - Melissa Dallas - 2:43pm on 11/21/11
- Ok, but it seems extreme to use such a toxic chemical in a home-baked item. - Michael in Phoenix - 3:06pm on 11/21/11
- Michael, just wikied bicarbonate of ammonia--not toxic or smelly. . . - mistral - 5:14pm on 11/21/11
- My mom made these for Christmas every year and they were delicious. REC: Princess Gems - Dawn_MO - 4:01pm on 11/21/11
- Yes- I used to use it all the time when I baked a lot of cookies - CathyZ from Kauai - 5:44pm on 11/21/11
- my Mom also used this in some German/Russian cookies. we would get it at the pharmacy. now [LINK] - AngAk1 - 9:21pm on 11/21/11
- Used it to cook in Prague and Israel--it was sold in little packets. Sold in Italian delis in NYC.:) [NT] - ErininNY - 10:20pm on 11/21/11
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 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 |