Eat@ Recipe Swap & Recipes :

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Eat.at Recipe Swap

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

26479. I make this during the summer when the tomatoes are at their peak [LINK] - KarenNoCA - 11:57am on 08/09/14 (7)

What a gorgeous dish! It's on my to do list. Thanks for posting. [NT] - Sylvia - 1:49pm on 08/09/14
Sure you can Karen. Or bake it now and reheat later. Dishes like this are sometimes better reheated. - CathyZ from Kauai - 2:01pm on 08/09/14
I would make it to the point before adding the rice, refrigerate, then reheat and continue - Joe - 5:15pm on 08/09/14
I made it ahead of time and don't know why I was apprehensive - KarenNoCA - 7:01pm on 08/09/14

Wow. Will make soon. Do you cover it in the oven for the rice to get done? Then uncover - AngAk1 - 4:38pm on 08/10/14

Thank you Karen. I have a friend coming for dinner on Sunday and I think I will give this a try! - Barbara in VA - 12:45pm on 08/11/14

Amazon prime to the rescue! Keeps me from diving all over to find it..... [NT] - Barbara in VA - 12:48pm on 08/11/14

26480. Ha! Yesterday I was making Richard's Oatmeal Crispies (thank you Richard) [LINK] - orchid - 1:06pm on 08/09/14 (1)

I can smell them baking! Comfort [NT] - AngAk1 - 4:40pm on 08/10/14

26481. Salad dressing 101 -- I love easy charts :) [NT] [IMAGE] - cheezz - 1:23pm on 08/09/14 (15)

Is this how you all normally do it...2 parts oil to 1 part acid?? [NT] - cheezz - 1:26pm on 08/09/14

For me, it depends upon the acid. Most vinegars, we use 3 to 1. [NT] - Curious1 - 1:39pm on 08/09/14
Sort of, cheezz - CathyZ from Kauai - 2:10pm on 08/09/14

Moi aussi. I vary between about 2 or 3 to 1. But I don't measure now. My vinegar of choice is rice - Marg CDN2 - 3:25pm on 08/09/14

It all depends, as others have said, but I have discovered - Charley - 3:40pm on 08/09/14

That's odd. Julia Child, Jaques Pepin & most of the French cooking sites I see - Melissa Dallas - 6:44pm on 08/09/14

It's becoming an interesting question. When I think of salads in the So of France, they are - Marg CDN2 - 8:32pm on 08/09/14

Where do you buy that olive oil here in the US? Do you get the white, purple or green label - KarenNoCA - 9:54am on 08/10/14

This is the one I get Karen. I buy it at a very upscale Italian gourmet shop (in Canada) but they [LINK] - Marg CDN2 - 1:54pm on 08/10/14

There are so many to choose from, do you have a favorite? The orange infused one sounds lovely [NT] - KarenNoCA - 11:43am on 08/11/14

Yes, sorry, I should have said that it's the one that opens on the first page. [NT] - Marg CDN2 - 3:10pm on 08/11/14

So well said Marg [NT] - AngAk1 - 4:49pm on 08/10/14

So...not cut & dried ratios. Yes, I think it would very much depend on the acid, - cheezz - 10:02pm on 08/09/14
One thing we're doing now is using only a smidgeon of salt in the dressing and then sprinkling salt - Curious1 - 1:35pm on 08/10/14
Also, it just occurred to me that I have another favourite: Olivier (French) au Citron. A perfectly - Marg CDN2 - 3:13pm on 08/11/14

26482. Oh my gosh, how pretty is this? REC: Apple Walnut Tart with Maple Custard [LINK] [IMAGE] - MariaDNoCA - 6:07pm on 08/09/14 (12)

Goodness, that is absolutely gorgeous! (nt) [NT] - mistral - 6:17pm on 08/09/14
Lovely!! I've made apple roses a few times and don't understand the directions in your recipe. [LINK] [IMAGE] - cheezz - 9:55pm on 08/09/14

What part aren't you understanding?... - MariaDNoCA - 12:01am on 08/10/14

I had to read it again, slowly, to get it, but it seems more awkward than the rolling technique. - cheezz - 3:58pm on 08/10/14

Both ways are just lovely. I will bookmark for Xmas and book club night [NT] - AngAk1 - 10:44pm on 08/10/14

That is SO beeeutiful ! [NT] - Marg CDN2 - 1:02am on 08/10/14
Absolutely beautiful! [NT] - deb-in-MI - 10:11am on 08/10/14
If anyone makes this please post.about it. Just gorgeous! [NT] - CynUpstateNY - 6:38am on 08/11/14

Do you know that website.... NAILED IT? - SallyBR - 7:30am on 08/11/14

Seriously? I am surprised by your comment; I do not really eat sweets, but would attempt this if I - barb_b - 8:42am on 08/11/14

Beautiful! I also saw this similar recipe on Facebook [NT] [LINK] - Joe - 11:16am on 08/11/14
Is it not very awkward and messy to eat? [NT] - Lana in FL - 10:58pm on 08/11/14

26483. a different kind of restaurant [NT] [LINK] - Marg CDN2 - 1:05pm on 08/10/14 (4)

That's amazing!! Kudos to you, Toronto :) [NT] - cheezz - 3:54pm on 08/10/14
clap, clap, clap! I would go there in a second. [NT] - orchid - 5:31pm on 08/10/14
very cool! [NT] - deb-in-MI - 6:43am on 08/11/14
Marg thanks so much for sharing this. How wonderful. I shared on my FB page. [NT] - Barbara in VA - 12:35pm on 08/11/14

26484. Does someone have a peach muffin recipe that includes oatmeal? I was sure I - Marg CDN2 - 2:04pm on 08/10/14 (3)

I don't have one, but this one sure looks good. [NT] [LINK] - Curious1 - 2:28pm on 08/10/14

Trying these today. Thanks C. [NT] - Marg CDN2 - 1:08pm on 08/11/14

And another. [NT] [LINK] - Curious1 - 2:40pm on 08/10/14

26485. ISO: The slow-roasted tomatoes that everyone loved so much. I have so many - Dawn_MO - 3:00pm on 08/10/14 (8)

Here you go Dawn. Enjoy. - Steve2 in LA - 3:53pm on 08/10/14

Thanks Steve! [NT] - Dawn_MO - 5:04pm on 08/10/14

Dawn I make trays and trays of these. And eat very last one! They are so good. I mince some - Barbara in VA - 12:29pm on 08/11/14
You can also make roasted tomato sauce to freeze. It is - Charley - 2:23pm on 08/11/14
These are my favorite--soo good and easy [LINK] - MoNJ - 5:49pm on 08/11/14
And after roasting them if there's brown bits on the bottom of the pan - deglaze! I use that in - Tess - 1:01pm on 08/12/14

Great idea:) [NT] - deb-in-MI - 1:33pm on 08/12/14

Thanks everyone! Great ideas! [NT] - Dawn_MO - 3:43pm on 08/14/14

26486. Date night Friday. Saw The Hundred Foot Journey. We both Loved it. Go to dinner After [NT] - AngAk1 - 5:18pm on 08/10/14 (10)

We are really looking forward to seeing it. Looks like a fun movie. [NT] - orchid - 5:28pm on 08/10/14
Loved it! [NT] - Pat-NoCal - 6:52pm on 08/10/14
Here is an interesting article about Floyd Cardoz, the real chef behind all the food in the movie [LINK] - LisainLA - 8:00pm on 08/10/14

Lovely man. We were lucky enough to meet him when he was at Tabla. [NT] - CynUpstateNY - 10:16pm on 08/10/14

Geez, just the idea of a date night was enough for me. [NT] - Marg CDN2 - 9:35pm on 08/10/14

heehee....know what you mean :) [NT] - cheezz - 11:17pm on 08/10/14

[sigh] [NT] - MarilynFL - 1:34pm on 08/11/14

Good to see so many of you liked it--the NY Times gave a so-so review, I really wanted to see it! - MoNJ - 5:51pm on 08/11/14

it's definitely a feel good movie, but there were some hard parts to watch. I would take her. - AngAk1 - 6:08pm on 08/11/14

Read the book a few years ago ; can't wait to see the movie. [NT] - Sylvia - 8:57pm on 08/11/14

26487. Marilyn, I got good peaches at the FM, but it cost me. $27.50 for 14 (organic) for jam. [NT] - MariaDNoCA - 6:17pm on 08/10/14 (9)

14 pounds or 14 peaches??? [NT] - Melissa Dallas - 6:58pm on 08/10/14

14 peaches [NT] - MariaDNoCA - 7:02pm on 08/10/14

1.96 for a peach????? [NT] - KarenNoCA - 7:26pm on 08/10/14

Seriously?!! [NT] - Melissa Dallas - 10:33pm on 08/10/14

Yep, $3.85 lb...the non-organic didn't taste near as good at another stand was $2.50 lb.... - MariaDNoCA - 11:07pm on 08/10/14

WOW. They are 97 cents a pound here. And so so wonderful. Organics are $2. All local though.. [NT] - Marg CDN2 - 1:52am on 08/11/14

Local here too...food is expensive here for some reason though.. - MariaDNoCA - 12:00pm on 08/11/14

Remember to gold-plate those jam lids. [NT] - MarilynFL - 1:33pm on 08/11/14
We'll chat when you pay $27 for 4 fresh tomatoes in November. [NT] - MarilynFL - 10:37am on 08/12/14

26488. My produce man at the local market sold me 8-12oz packages of whole salted and roasted cashews - Dawn_MO - 12:10pm on 08/11/14 (21)

Here's something different: Vanilla Malt Layer Cake with Cashews and Salted Caramel [NT] [LINK] - MariaDNoCA - 12:22pm on 08/11/14
And you can make a cashew chicken stir-fry, one of my favorite dishes. [NT] - Curious1 - 12:31pm on 08/11/14
Rec: Hunan Strange-Flavored Chicken Salad uses a few. - Curious1 - 12:36pm on 08/11/14

Wow, that's some kind of name huh? [NT] - orchid - 1:09pm on 08/11/14

Makes you want to jump right in there and make it, doesn't it? Scroll down to see comments from book [NT] - Curious1 - 1:30pm on 08/11/14

LOL yea, right? I saw the comments but it's just such a strange name. - orchid - 5:14pm on 08/11/14

The strange is linked to the beauty of Chinese language... :-) - SallyBR - 5:46pm on 08/11/14

Ah ha. That's interesting Sally. Thanks for that. [NT] - orchid - 6:28pm on 08/11/14

Cashew Curry (with chickpeas) [NT] [LINK] - MarilynFL - 1:33pm on 08/11/14
Dawn, this recipe for nut brittle from Food and Wine uses roasted nuts. I have good luck with it [LINK] - AngAk1 - 2:13pm on 08/11/14
Cashew Butterscotch Bars. Addictive - Marg CDN2 - 2:39pm on 08/11/14
I posted this years ago, Cauliflower with curry and cashews [LINK] - Heather_in_SF - 2:50pm on 08/11/14
Rec: Spicy Pork and Cashew Stir-fry with Snow Peas and Red Pepper [LINK] - Pat-NoCal - 3:41pm on 08/11/14
I just did a stir-fried cashew chicken with broccoli last night...yum! [NT] - cheezz - 6:36pm on 08/11/14

Thank you everyone! [NT] - Dawn_MO - 6:12pm on 08/12/14

can you make pesto with cashews? [NT] - AngAk1 - 7:07pm on 08/12/14

why not?! I've seen it done with all kinds of nuts. [NT] [LINK] - cheezz - 9:13pm on 08/12/14
Yes! Here's one I made a few years ago. Rec: Basil Mint Pesto - Pat-NoCal - 10:35am on 08/13/14

thanks! I bet roasted cashews would work. that's all I have [NT] - AngAk1 - 1:49pm on 08/13/14

You bet, Ang, I'm sure they would. Recipes are just guidelines. Tweak - Pat-NoCal - 5:23pm on 08/13/14

AWESOME produce man you have! I think he deserves some cashew butterscotch bars :) [NT] - cheezz - 9:14pm on 08/12/14

26489. Reception hors d'oeuvres: Grilled Cheese & Tomato Soup Shooters [LINK] - MarilynFL - 2:18pm on 08/11/14 (2)

Love this idea! [NT] - CynUpstateNY - 5:56pm on 08/11/14
Last week, one of my tea friends served something similar... It was gazpacho in the shooter, w - barb_b - 9:00am on 08/12/14

26490. Gotta love this blog post...it gave me fresh, new 'perspectacles' [NT] [LINK] - cheezz - 6:35pm on 08/11/14 (6)

Thank you cheezz - I needed that. Keeping my perspectacles in a chain around my neck! :D [NT] - LisainLA - 7:01pm on 08/11/14
Great post! That's one healthy, happy Mommy [NT] - orchid - 7:05pm on 08/11/14
Yep, good one. I often think of my parents' original cottage: lake water by pump in the kitchen, no - Marg CDN2 - 8:09pm on 08/11/14
Love it! Thanks for posting [NT] - barb_b - 8:50am on 08/12/14
Best blog post I have read in a long time. It's so true! :-) [NT] - EvaN - 9:46am on 08/12/14

agree. great post. [NT] - AngAk1 - 3:22pm on 08/12/14

26491. Robin Williams dead! Gee whiz. Such an unhappy bunch. [NT] - Marg CDN2 - 8:12pm on 08/11/14 (14)

I think he has suffered from depression for years and has been treated for it . I guess to no avail. - Janet in NC - 9:33pm on 08/11/14

My friend used to bump into him at AA meetings too. Such a wonderful talent. Sorry to loose him. [NT] - Traca - 10:04pm on 08/11/14

Depression is a horrible and devastating disease, as a person who has dealt in multiple ways, it is - LisainLA - 10:43pm on 08/11/14
Hadn't heard till just now... - MariaDNoCA - 12:35am on 08/12/14

I so appreciate your sharing this Maria. Clearly much needs to be done to address this - Marg CDN2 - 1:32am on 08/12/14

This summarizes it all: What suicide isn't [LINK] - SallyBR - 8:05am on 08/12/14

While much of what she says is spot on, I am always saddened - Charley - 10:18am on 08/12/14

A bridge too far. well said. the only personal knowledge I have of suicide is right here. - AngAk1 - 2:56pm on 08/12/14

I have unfortunately had the experience of trying to comfort - Charley - 4:20pm on 08/12/14
It is concerning to learn just how many folks take their own lives and I heard - KarenNoCA - 9:40am on 08/13/14

Note that in one of the reports he claimed to be pretty upset with the state of the world. - Marg CDN2 - 1:57pm on 08/13/14

Yes, oh yes. I just watched the coroner's press conference as to cause of death... - MariaDNoCA - 3:02pm on 08/12/14
Thank you for posting this -- well worth reading and remembering those we have lost to suicide. [NT] - PatBastrop - 11:05am on 08/16/14

I had years of experience working with suicidal mental patients back in... - Michael in Phoenix - 3:24pm on 08/12/14

26492. Will everyone please stop and look around them...I seem to have lost my mind. - MarilynFL - 1:29pm on 08/12/14 (10)

I think it's in the same closet with mine. I'm now paying $30 for a small bottle of shampoo (and I - Marg CDN2 - 2:33pm on 08/12/14

now this made me chuckle Marg! picturing dollar bills swirling down the shower drain. [NT] - AngAk1 - 2:58pm on 08/12/14

It's a foodie thing Marilyn. I have done this type of thing several times - KarenNoCA - 2:37pm on 08/12/14

Marilyn, your justification was reasonable. Buying the ice cream at Target was cheaper than a trip - Sylvia - 6:26am on 08/13/14

I saw it in the store too and thought the price must be a mistake! - MariaDNoCA - 3:07pm on 08/12/14
I think Karen's right. It's a foodie thing. Especially when we're away from home and I want to - CynUpstateNY - 3:27pm on 08/12/14
I haven't seen it, but every time I buy cheese I think mine has gone a-whey. [NT] - Heather_in_SF - 4:13pm on 08/12/14

Heehee [NT] - cheezz - 4:23pm on 08/12/14

Better you spent $20 buying her book. After 80+ tried and true ice cream recipes [LINK] - Traca - 10:28am on 08/13/14

Oh ya...unfortunately, Talenti and I are Very Familiar With Each Other. [NT] - MarilynFL - 11:17am on 08/13/14

26493. lovely lunch salad: figs, proscuitto, lettuce, cucumber, green onion, blue cheese dressing. - AngAk1 - 5:06pm on 08/12/14 (4)

I don't mind dried figs but I cannot get past the texture of fresh figs, or the look of them - KarenNoCA - 7:16pm on 08/12/14
We always had fresh figs when available. The neighbors tree should be providing lots soon. [NT] - charlie - 8:41pm on 08/12/14
Oh! And I go sharing a fresh fig recipe, heh heh [NT] - Heather_in_SF - 9:18pm on 08/12/14
Ang, that would have been a lovely combo. Yum! [NT] - Sylvia - 6:19am on 08/13/14

26494. Whoa! I want these soon, REC: Fig & Cambozola Stuffed Pork Chops [LINK] - Heather_in_SF - 9:15pm on 08/12/14 (8)

oooh ya. Or just roll the stuffing up inside a tenderloin like I have in the fridge, waiting. [NT] - Marg CDN2 - 9:37pm on 08/12/14

and I have fresh figs and pork! [NT] - AngAk1 - 9:40pm on 08/12/14

I have some pork tenderloin and the cheese. The figs can be purchased this morning - Sylvia - 6:28am on 08/13/14

We really enjoyed the combination of Gorgonzola and fresh figs with the pork. Only wish - Sylvia - 6:55am on 08/14/14

I'm glad you tried it!! Maybe next week for me... [NT] - Heather_in_SF - 8:06pm on 08/14/14

Sounds divine! [NT] - deb-in-MI - 6:29am on 08/13/14
When you cook with fresh figs, do they sort of melt into the other ingredients - KarenNoCA - 9:37am on 08/13/14

This recipe doesn't involve braising so they will definitely hang together, esp with cheese. But - Marg CDN2 - 1:52pm on 08/13/14

26495. NFRC: One final positive update on Andrew's brain injury - MarilynFL - 9:55am on 08/13/14 (6)

Awww...I especially love that your'e able to donate vacation/sick time. Sounds like - Traca - 10:21am on 08/13/14
Our City has a program where the employees can donate vacation time to others in time of great need - KarenNoCA - 10:39am on 08/13/14
Great to hear some positive news! [NT] - CynUpstateNY - 12:16pm on 08/13/14
This is great news, so glad he's doing well. [NT] - Heather_in_SF - 8:05pm on 08/14/14
Just now came across this. What a journey Andrew has had & one will continue 4 him.Thx for posting! [NT] - wigs - 2:47pm on 08/28/14

edit/correction==>......& one that will be continuing for him. [NT] - wigs - 2:48pm on 08/28/14

26496. I usually use dried beans for most of my bean dishes, and depending on the freshness of the bean - KarenNoCA - 10:30am on 08/13/14 (11)

Cooking Dried Beans - sjs1952 - 11:13am on 08/13/14
I soak overnight if possible. The beans cook up quicker and I think more tender. - Joe - 11:38am on 08/13/14
You don't HAVE to soak beans, but it shortens the cooking time. - Charley - 11:43am on 08/13/14
Thanks all, I was doing it right all along it seems. I do find that all beans - KarenNoCA - 1:17pm on 08/13/14
And remember if you get old beans they may never get soft and tender. . . - mistral - 5:06pm on 08/13/14

I buy my beans from Rancho Gordo in CA and Purcell Mountain Farms in Colorado - KarenNoCA - 6:55pm on 08/13/14

I want Missouri Bill. [NT] - Joe - 10:12pm on 08/13/14

i would be happy to send you a one pound package. [NT] - KarenNoCA - 10:14pm on 08/13/14

I want Alaska Bill. He builds gardens. [NT] - MarilynFL - 8:46am on 08/14/14

LOL! and he makes an awesome pot of beans---his family had a Popeye's franchise.good popeye's beans [NT] - AngAk1 - 1:50pm on 08/14/14

Sure! I looked at those two online sources and didn't see them listed. [NT] - Joe - 5:17pm on 08/14/14

26497. Fascinating behind the scenes look at the Peter Luger steakhouse (aging & cutting room, etc.) [NT] [LINK] - Traca - 1:30pm on 08/13/14 (3)

Very interesting Traca. My husband used to be in the meat business - KarenNoCA - 2:29pm on 08/13/14
I remember eons ago when "E in SF" told us to age meat in the refrigerator - MarilynFL - 3:40pm on 08/13/14

my two favorite steak house experiences - pmassell_93 - 12:30pm on 08/14/14

26498. for all our Math geeks. pretend a few are wearing skirts. [NT] [IMAGE] - AngAk1 - 7:50pm on 08/13/14 (1)

I saw this in the paper the other day and it made me laugh. [NT] - orchid - 7:30am on 08/14/14

26499. Is there a trick to PMs? For me, it is so inconsistent & the necessary brevity seems rude. [NT] - Marg CDN2 - 9:37pm on 08/13/14 (4)

Basically, it's broken and can't be fixed. Sometimes I can use a short subject line only. Not always [NT] - MariaDNoCA - 10:33pm on 08/13/14

Yep. I was shortening and shortening the subject line and it still would not go. Finally picked up - Marg CDN2 - 12:47am on 08/14/14

PMS? All that works for me is a lot of chocolate ice cream and pulling a gun on idiots. [NT] - MarilynFL - 8:30pm on 08/14/14

HAH! So long ago [NT] - Marg CDN2 - 8:57pm on 08/14/14

26500. Help! I'm in the middle of Aleta's Peach Jam w/liq pectin - shouldn't it gel some before canning??? - MariaDNoCA - 11:51pm on 08/13/14 (21)

oh I wish I couild heop. My recollection is that when it starts to cool, the gel starts to form. - Marg CDN2 - 1:02am on 08/14/14
You should see SOME spoon coating but you'll also see more dramatic jelling as it cools. Have you - Steve2 in LA - 5:27am on 08/14/14
Maria, for what it's worth, I made Ball's Hot Pepper Jelly last night... - Barbara in VA - 11:51am on 08/14/14
texture does not change much and some jams look runnier than others. . . - mistral - 12:37pm on 08/14/14

Well, I have chunky syrup - so guess it's ice cream toppping now... - MariaDNoCA - 2:29pm on 08/14/14

muffin filling [NT] - Marg CDN2 - 2:35pm on 08/14/14

layer cake filling [NT] - Marg CDN2 - 2:35pm on 08/14/14

pork stuffing [NT] - Marg CDN2 - 2:36pm on 08/14/14

add cilantro and top fish [NT] - Marg CDN2 - 2:36pm on 08/14/14

add orange and sage and make margaritas [NT] - Marg CDN2 - 2:40pm on 08/14/14

add herbs and roast with chicken pieces [NT] - Marg CDN2 - 2:41pm on 08/14/14

curry, ginger, mango chutney for chicken [NT] - Marg CDN2 - 2:45pm on 08/14/14

chipotle and tomatoes for a grilled pork salsa (sounds like that one needs a recipe) [NT] - Marg CDN2 - 2:46pm on 08/14/14

lime juice and soda and gin and ice and blend for a "roger" [NT] - Marg CDN2 - 2:47pm on 08/14/14

yes please! [NT] - AngAk1 - 2:58pm on 08/14/14

Oh my!!! Thank you!!!! [NT] - MariaDNoCA - 4:20pm on 08/14/14
some day you'll have to paddle down the coast and have a drink with me [NT] - Marg CDN2 - 10:08pm on 08/14/14

I have a cousin who lives in Vancouver---will visit sometime, for sure [NT] - AngAk1 - 2:41pm on 08/15/14

And diid you know that you can re-process with more pectin. . . - mistral - 8:47pm on 08/14/14

I also remembered that if you are really desparate for some jam you can use Clear Jell. . . - mistral - 8:49pm on 08/14/14

Not sure it's fixable... - MariaDNoCA - 1:15am on 08/15/14

26501. I hate to admit being so untech savvy, but how do I find the recipes on "ROOST" blog? [LINK] - MarilynFL - 8:04am on 08/14/14 (8)

Here is her coconut cake recipe: [NT] [LINK] - MarilynFL - 8:05am on 08/14/14

I made this cake - all my GF friends thought it was wonderful! - cheezz - 4:02pm on 08/15/14

It's not the neatest way, but - judy-mass - 9:17am on 08/14/14

Thanks, Judy. I'm giving it a try. Love! her photography. [NT] - MarilynFL - 10:51am on 08/14/14

I'd email and ask her how to access the recipe section... - MariaDNoCA - 2:36pm on 08/14/14
Grr...I hate it when there's no recipe page. My friend has a blog with tons of - Traca - 11:47am on 08/15/14
All I see is art and travel...where do you see mention of food? [NT] - cheezz - 4:01pm on 08/15/14

Ah, never mind - I see the pics and got to the recipes as Judy mentions [NT] - cheezz - 4:04pm on 08/15/14

26502. Looking for a recipe site that has healthy, low cal foods and shows portion size by weight. - CynUpstateNY - 9:20am on 08/14/14 (46)

Thought I better clarify...I'm not depressed...just sad. He said bread, rice, pasta and - CynUpstateNY - 9:30am on 08/14/14

I'm not the expert, but most people make dieting too complicated - KarenNoCA - 11:12am on 08/14/14

I lost 80 lbs. years ago doing just that. It doesnt work when you have another issue. I [NT] - CynUpstateNY - 11:19am on 08/14/14

Right there with you missy...my cholesterol has jumped up to 252** and now I'm battling - MarilynFL - 9:31am on 08/14/14

Statins are not for everyone. I've taken two different ones and both caused - Sylvia - 10:19am on 08/14/14
It's horrible. The other day I was reading and it felt like bugs were crawling on my neck and - CynUpstateNY - 10:53am on 08/14/14

Cyn, hope something can be found to ease your discomfort. Hugs! [NT] - Sylvia - 11:35am on 08/14/14

Thanks, Sylvia...I'm fine. Just fat and bald ;-) [NT] - CynUpstateNY - 1:44pm on 08/14/14

Cyn, I've lost all my eyebrows. MAC is the only makeup that works to draw fake ones. - MarilynFL - 7:49am on 08/15/14

MAC is my go-to make up as well. It's expensive, but lasts a very long time. [NT] - Traca - 11:42am on 08/15/14
Have you tried that Smart Lash stuff? - Heather_in_SF - 11:51am on 08/15/14

Does it make them longer as well? [NT] - Marg CDN2 - 1:02pm on 08/15/14

I have no eyebrows left to get Smart with. [NT] - MarilynFL - 1:27pm on 08/15/14
Rx Latisse made my lashes longer - MariaDNoCA - 3:39pm on 08/15/14
It did make my lashes longer and thicker. - Heather_in_SF - 8:00pm on 08/20/14

I have eyebrows but they turned white last month. [NT] - CynUpstateNY - 1:15pm on 08/15/14

Another option: there are kitchen scales that you program with the food and it tells you [LINK] - MarilynFL - 9:38am on 08/14/14
Our son began a sort of VB6 "diet"--which is what Mark Bittmann - Charley - 10:58am on 08/14/14
Not to pry, but is he giving you any meds for the thryroid? [NT] - Charley - 11:01am on 08/14/14

Absolutely but it takes 6 weeks for a med change to fully be effective. Then you need - CynUpstateNY - 11:17am on 08/14/14

Also good to know: If you don't eat enough, you will find it hard to lose weight. . . . - mistral - 12:28pm on 08/14/14

Yes, that is how I gain weight. If I stop eating 3 meals a day, I gain. I miss breakfast - Marg CDN2 - 2:34pm on 08/14/14

Ah, I have wondered about the link to insomnia and weight gain - Heather_in_SF - 11:53am on 08/15/14

I discovered the 3-meal-a-day link when I was sleeping well. It's just now that I have rarely slept - Marg CDN2 - 1:00pm on 08/15/14
And sometimes a prescribed med can cause insomnia, weight gain or both. [NT] - Curious1 - 2:51pm on 08/15/14

My personal experience is that insomnia & not eating enough definitely interfere with weight control - LisainLA - 11:26am on 08/16/14

Our bodies are pretty smart. I've also read that once the body starts to realize that it is not - Marg CDN2 - 12:26pm on 08/16/14

(((Cyn))) Feel better.... [NT] - deb-in-MI - 2:48pm on 08/14/14
((((Cyn))) I don't have a website to refer you, but I do want to say I can sympathize! - LisainLA - 11:23am on 08/16/14

Thanks to all! I've found that just protein in the morning keeps me going for - CynUpstateNY - 1:58pm on 08/17/14

Yay (((Cyn)))) Yep - I neglected to mention that two eggs in the morning are my "magic" breakfast - LisainLA - 5:58pm on 08/17/14

Add 2 pieces of Dave's Killer Bread for another 12 grams of protein! [NT] - Traca - 11:14am on 08/18/14

love this. and we use the thinner cut of this bread. still very fine. [NT] - AngAk1 - 1:48pm on 08/18/14
This is a new one for me - I'll check in to it. [NT] - LisainLA - 5:17pm on 08/18/14

Hmm - looks like they carry it at Ralphs. Vons, and Sprouts, I will looks for it. [NT] - LisainLA - 5:19pm on 08/18/14

I like them all, but the Good Seed (in the yellow package) is my favorite. Makes excellent toast too [NT] [LINK] - Traca - 10:02am on 08/19/14

I use Whey Protein Isolate by Now Sports. 25g protein per scoop AND the only one [IMAGE] - cheezz - 7:01pm on 08/17/14

thanks! [NT] - AngAk1 - 1:50pm on 08/18/14
I also LOVE the Pure Protein Bars - they are a "go to" for me for a meal replacement if needed. [LINK] - LisainLA - 5:22pm on 08/18/14

I'm a big fan of tuna in oil. Eat the whole can? 22 grams of protein. [NT] - Traca - 11:23am on 08/18/14

Best for Salade Nicoise. [NT] - Marg CDN2 - 2:18pm on 08/18/14

biotin is a good supplement to take for hair, and hair and nail vitamins are good too. [NT] - AngAk1 - 1:51pm on 08/18/14

Have you actually noticed a difference after taking them? I bought some from Costco - LisainLA - 5:16pm on 08/18/14

I have to split them too. I think they do work after awhile. [NT] - AngAk1 - 5:43pm on 08/18/14

Thanks Ang! [NT] - LisainLA - 8:24pm on 08/18/14

I think biotin helps with the hair. I had hair loss after taking - Curious1 - 9:51pm on 08/18/14

26503. Does anyone know if the oats called for in the Texas I Cookbook Oatmeal Choc Chip recipe are quick > [LINK] - michelle - 9:34am on 08/14/14 (6)

I've used old-fashioned oats in cookies even when it calls for quick - KarenNoCA - 10:16am on 08/14/14

Reg. vs quick in baking - sjs1952 - 10:28am on 08/14/14

Yes you can say that. I make cookies that have lots of healthy ingredients - KarenNoCA - 10:56am on 08/14/14

I use them interchangeably. They yield slightly different textures... - Barbara in VA - 11:43am on 08/14/14

thanks Barbara. I do this too. I recently subbed a multigrain cereal blend and found it too dense [NT] - AngAk1 - 2:45pm on 08/14/14

Thanks for the advice! :) Maybe I'll do a bit of both. [NT] - michelle - 10:08pm on 08/14/14

26504. Intriguing: Herbed Pork Tenderloin in a Baguette [NT] [LINK] - Sylvia - 10:28am on 08/14/14 (16)

I've made a similar pork tenderloin in baguette based on a recipe [LINK] - Pat-NoCal - 12:02pm on 08/14/14
MMmm, thanks! I need to try both of these unusual recipes! [NT] - Richard in Cincy - 1:33pm on 08/14/14

Ditto for sure. Making both of them [NT] - CathyZ from Kauai - 10:38pm on 08/14/14

ISO Joe: this looks perfect for your next Hollywood Bowl picnic! easier too. [NT] - AngAk1 - 2:55pm on 08/14/14

Or make one with beef tenderloin and some fusion version of pesto/duexelle - CathyZ from Kauai - 10:40pm on 08/14/14

An excellent idea. - Richard in Cincy - 10:43am on 08/15/14

Probably pretty well. I foresee many versions of this idea in my future. [NT] - CathyZ from Kauai - 12:24pm on 08/15/14

I'd love to have feedback on how a beef version compares with a Wellington. [NT] - Marg CDN2 - 12:57pm on 08/15/14

Well, I suppose it would be the difference between using raw dough and baked dough, Marg [NT] - CathyZ from Kauai - 1:06pm on 08/15/14

One thing that was always a challenge for me was getting the bottom of the puff pastry to remain - Marg CDN2 - 2:04pm on 08/15/14

Marg, are you cooking down your duxelle enough? - CathyZ from Kauai - 1:18pm on 08/16/14

I've been thinking of breadcrumbs since this recipe was posted. Glad to know it works. - Marg CDN2 - 2:20pm on 08/16/14

If you are making Wellington you are not a "novice cook" and another idea - CathyZKauai - 2:56pm on 08/16/14

That is a really interesting method. I'm going to try it without making a Wellington. I am curious - Marg CDN2 - 5:39pm on 08/16/14

[NT] - Curious1 - 2:23pm on 08/15/14
The bread would absorb the bacon grease, either a good or bad thing depending upon your pov. [NT] - Curious1 - 2:26pm on 08/15/14

26505. A suggestion on how to eat a strawberry: push a straw thru from the bottom and pop off the stem. - Marg CDN2 - 2:53pm on 08/14/14 (0)

26506. The Gourmet Cookbook [IMAGE] - Richard in Cincy - 2:55pm on 08/14/14 (36)

I remember this book got sort of "canned" but I can't imagine why. [NT] - CathyZ from Kauai - 10:41pm on 08/14/14

It took critical reviews due to the yellow type used for the Recipe Titles making it difficult to - GayR - 6:47am on 08/15/14

Richard here is an article on the cookbook with remarks about the yellow titles..... [NT] [LINK] - GayR - 8:56am on 08/15/14
Someone, I think Sandi in Hawaii, posted that the first edition would be replaced if requested. I - Curious1 - 2:19pm on 08/15/14

I have it and used it with some regularity. - cyalexa2 - 8:12am on 08/15/14
I bought it--haven't used it. I searched for several basic recipes - MarilynFL - 9:35am on 08/15/14
The Gourmet cookbook isn't... - Richard in Cincy - 10:39am on 08/15/14

I have it, both the yellow & not (Amazon didn't want the yellow back) - MariaDNoCA - 12:22pm on 08/15/14

Maria, do you want to get rid of the yellow copy? [NT] - AngAk1 - 2:47pm on 08/15/14

I've been hanging on to it for my next bridal shower gift, but if I decide to get rid of it - - MariaDNoCA - 9:50pm on 08/15/14

Well, I guess that explains my issues with it. [NT] - MarilynFL - 12:40pm on 08/15/14
I have a copy that Meryl sent me with some notes in the margins. She liked it but - CynUpstateNY - 7:12am on 08/16/14

I love books with notes in the margins! Like reading a diary... [NT] - Traca - 11:11am on 08/16/14

Why don't we do this as a group project? Cooking through it, reporting on recipes? [NT] - Traca - 10:11pm on 08/15/14

I have Gourmet Today and would be willing to tr y some from that for a group project. [NT] - elaine - 5:26am on 08/16/14

The Gourmet Today book has higher reviews on Amazon. I'd be happy to work with either book. [NT] - Traca - 4:12pm on 08/16/14

I would like to do that, if someone wouldn't mind posting the recipes? - Dawn_MO - 12:48pm on 08/16/14

I bet you can find it at your local library! Also, I believe the index is available on Amazon - Traca - 4:11pm on 08/16/14

So true that many of the recipes are online, which is why my copy is in the "to be sold" box. But - Pat-NoCal - 9:22pm on 08/16/14

Which copy do you have Pat? Looks like I need to buy one. :) [NT] - Traca - 11:44pm on 08/16/14

I have the version which was revised with orange print -- much easier to read than the - Pat-NoCal - 12:26pm on 08/17/14

Is the the Gourmet book or the Gourmet Today? Elaine has Gourmet Today. [NT] - Traca - 1:22pm on 08/17/14

Mine is the same Gourmet that Richard linked to in his initial post (not Gourmet Today). - Pat-NoCal - 3:48pm on 08/17/14

Okay, we need to pick between the two books: Gourmet or Gourmet Today. Either is fine w/ me. [NT] - Traca - 8:22pm on 08/17/14

Mine is the yellow one. [NT] - MarilynFL - 10:26am on 08/18/14

me too - yellow cover [NT] - cyalexa2 - 1:03pm on 08/18/14

We could start with Gourmet (the yellow one, which I have also). How should we approach this? [NT] - Pat-NoCal - 8:24pm on 08/18/14

A good example might be the Cookbook of the Month on Chowhound. There people [LINK] - Traca - 8:56am on 08/19/14

Sounds good to me. What do others think? Do we have enough interest here to go - Pat-NoCal - 2:55pm on 08/19/14
good suggestions [NT] - cyalexa2 - 3:12pm on 08/19/14
My library has it so I would be game. I've never done a group - orchid - 3:35pm on 08/19/14

Great idea! [NT] - MariaDNoCA - 12:55pm on 08/16/14

I think so too. We should do it. [NT] - Pat-NoCal - 9:34pm on 08/16/14

One that immediately comes to mind is the Island Pork Tenderloin Salad which I've made several times [LINK] - Pat-NoCal - 9:37pm on 08/16/14

Oh, but only 681 reviews. Should I wait? [NT] - Marg CDN2 - 9:52pm on 08/16/14

LOL [NT] - Pat-NoCal - 4:00pm on 08/17/14

26507. Curious, you done did it again girl! I made the Country Leek & Potato Soup [LINK] - orchid - 3:12pm on 08/14/14 (1)

Orchid, you're welcome. I love the addition of ham, making a note of that. [NT] - Curious1 - 2:15pm on 08/15/14

26508. Every time I come here and read a great recipe I look for a "like" button. [NT] - CynUpstateNY - 5:58pm on 08/14/14 (5)

Nah, this board is too old-school for that! (smile) (nt) [NT] - mistral - 8:40pm on 08/14/14
Thank goodness! Never understood those "like" buttons, and have never used them [NT] - KarenNoCA - 10:47am on 08/15/14

It's easier than typing a happy face ;-) [NT] - Joe - 11:42am on 08/15/14

like [NT] - orchid - 12:54pm on 08/15/14

Levitatin', limber fingers of like! (nt) [NT] - mistral - 1:11pm on 08/15/14

26509. Does anyone know a store that sells organic peanuts? [NT] - cheezz - 6:04pm on 08/14/14 (16)

Do you also want raw peanuts? [NT] - KarenNoCA - 7:07pm on 08/14/14

Doesn't matter. I can roast them. [NT] - cheezz - 11:34pm on 08/14/14

one of these? - Charley - 6:56am on 08/15/14
Not a store, but an organic peanut farm in Georgia. [LINK] - MarilynFL - 9:36am on 08/15/14
My dad used to send us raw, organic peanuts from a place in Georgia - KarenNoCA - 10:45am on 08/15/14
I don't have time to get them online...need in-store source :) [NT] - cheezz - 3:56pm on 08/15/14

You could call Whole Foods to see if they carry them, or local health food stores. If they - Pat-NoCal - 4:05pm on 08/15/14
Have you called your local health food stores, well stocked supermarkets, speciality food stores? [NT] - KarenNoCA - 7:03pm on 08/15/14
Thanks ladies! I forgot about Whole Foods...have tried a few other places with no luck - cheezz - 12:16am on 08/16/14

I often get the best results by asking if they know who might have them (if they don't). Keep - Pat-NoCal - 10:03am on 08/16/14

Googled and found this. Don't know how far San Marcos is from you but Sun Organic Farm [LINK] - Pat-NoCal - 10:22am on 08/16/14

Here's another.... did you try the LA Nuthouse? They claim they're certifiable, LOL [NT] [LINK] - Pat-NoCal - 10:33am on 08/16/14
I was at the Nuthouse LONG ago...they aren't organic, though. I emailed Sun Organic! [NT] - cheezz - 3:28pm on 08/16/14

I think I should be there now. [NT] - Marg CDN2 - 5:30pm on 08/16/14

;-) [NT] - Pat-NoCal - 9:13pm on 08/16/14
Marg, I think most of us on this board would qualify...the Eat.At Nuthouse :) [NT] - cheezz - 2:28am on 08/17/14

26510. Since we have a bumper crop of local corn...I had to tr this polents from "Plenty" [LINK] - judy-mass - 7:03pm on 08/14/14 (10)

This sounds so yummy, I love his recipes. Picking up corn this weekend so I can try this - KarenNoCA - 7:20pm on 08/14/14
Must try - thank you! [NT] - deb-in-MI - 6:08am on 08/15/14

Made half a batch of the polenta last night. Very tasty, but very, very sweet. [NT] - MarilynFL - 12:15pm on 08/16/14

us, too - BonnieinHolland - 12:34pm on 08/17/14

and what wine did you serve?? [NT] - AngAk1 - 7:33pm on 08/18/14

Italian - BonnieinHolland - 12:26am on 08/19/14

I went to a "Plenty" potluck last week. I really liked the eggplant stew. One of my favorite dishes - Traca - 10:29pm on 08/15/14

You go to really fun events Traca....was this just a local group of folks who decided to - KarenNoCA - 11:59am on 08/16/14

Yep! I do something similar once a month but this one was hosted by a local spice shop. They - Traca - 4:09pm on 08/16/14

I have never had "fresh" polenta made from corn on the cob. I need to try this. Thanks for sharing. [NT] - EvaN - 2:24am on 08/20/14

26511. PSA: Costco is discontinuing the 25lb bag of Bakers Craft flour, BUT - MariaDNoCA - 10:00pm on 08/15/14 (7)

I've been buying this too. Making bread and pizza. Major difference - pmassell_93 - 1:10am on 08/16/14
How does this Costco flour compare to King Arthur's Flour? [NT] - KarenNoCA - 11:57am on 08/16/14

Organic Bakers Craft is a blend of hard red wheat, malted with 11.5% protein; KA AP is 11.7% protein - MariaDNoCA - 12:47pm on 08/16/14

I wish I knew why those numbers were significant. - pmassell_93 - 1:53pm on 08/16/14

Higher protien = more gluten = better rise. (nt) [NT] - mistral - 2:29pm on 08/16/14

. . . that's protein. . . (nt). [NT] - mistral - 2:32pm on 08/16/14

thanks for the info. quick search on red/white wheat [NT] [LINK] - pmassell_93 - 5:12pm on 08/16/14

26512. [$%%#$^&&$#@$*!!^&!!) Why did my batter-dipped fish get soggy??? [LINK] - MarilynFL - 12:20pm on 08/16/14 (14)

Here is my mom's tried and true tempura batter. - Dawn_MO - 12:45pm on 08/16/14
Was the oil warm enough? - EvaN - 1:18pm on 08/16/14
Was the fish too cold/not fully defrosted? (nt) [NT] - mistral - 2:30pm on 08/16/14

. . .and if it was defrosted, was it fully drained/liquid squeezed out? [NT] - mistral - 2:33pm on 08/16/14

Who knows- you probably cooked it right but try double-frying next time- like fries. [NT] - CathyZKauai - 2:51pm on 08/16/14

I love the double fry technique. Super crunchy! [NT] - Traca - 4:06pm on 08/16/14

Sounds like there was too much moisture under the breading. - cheezz - 3:31pm on 08/16/14
Did you pat them dry before dipping? Previously frozen fish holds a lot of water. [NT] - Traca - 4:06pm on 08/16/14

--especially when they add that tripolyphosphate stuff to the fish. (nt) [NT] - mistral - 9:21pm on 08/16/14

Thanks all. Fish was very dry. I had saved the thickest piece for this dish... - MarilynFL - 11:48am on 08/17/14

Marilyn,I suggest doing some reading on Asian frying techniques. I believe [LINK] - Traca - 11:56am on 08/17/14
I don't think it was the paper towels, Marilyn - CathyZ from Kauai - 12:50pm on 08/17/14
did you double fry? the recipe calls for that. [NT] - AngAk1 - 2:03pm on 08/18/14

No...I thought that was just for a large batch of pieces...so they all ended up hot. - MarilynFL - 1:12pm on 08/19/14

26513. OMG everybody I just looked at this week's Winn Dixie ad and - orchid - 12:46pm on 08/16/14 (48)

I make a chile relleno casserole using them instead of poblanos. I think you've posted one, try - Curious1 - 3:08pm on 08/16/14

Chile Relleno Casserole with Tomato Sauce - Curious1 - 3:14pm on 08/16/14
OK, so just use them where ever I would use green chili's? I can't - orchid - 3:28pm on 08/16/14

Oops, just noticed you said how much you pay. The price here is reasonable then. Thanks [NT] - orchid - 3:33pm on 08/16/14
That's the best price I've seen in Florida. Fresh Market in Sarasota used to carry them but they - Curious1 - 3:36pm on 08/16/14

LOL now I really have to try them. Cheez says they're hot you say - orchid - 3:44pm on 08/16/14
Also, the hottest hatch chiles are the slimmest pointiest ones if you are looking at them on a table - Melissa Dallas - 11:34am on 08/17/14

Our store always has them marked and in separate bins. Usually well apart for each other - KarenNoCA - 1:09pm on 08/17/14
Okay this is good to know. Not that I can get them here. But would the pointy/longy be true of other - Marg CDN2 - 2:55pm on 08/17/14

Yes, pointy jalapenos are hotter than "snub nose" ones. [NT] - Melissa Dallas - 10:17am on 08/18/14

I've only tried cooking with them once and they were SO hot, I couldn't eat them. - cheezz - 3:32pm on 08/16/14

Oh, I didn't realize they were hot so thanks for the heads up. I love, - orchid - 3:39pm on 08/16/14
They may hot or mild [NT] - Charley - 9:05pm on 08/16/14

I believe HeatherHAL roasts them and keeps a year-long stash in the freezer. [NT] - Traca - 4:02pm on 08/16/14

that's what I did too. we actually bet them up here for about a week. I still have some frozen - AngAk1 - 2:07pm on 08/18/14

Get all you can prepare and freeze. [NT] - Charley - 5:14pm on 08/16/14
I found them today at a BiLo store in Summerville for 89 cents a pound! - PatBastrop - 6:56pm on 08/16/14
When you buy Hatch chilies, there are mild, medium hot and hot - KarenNoCA - 7:11pm on 08/16/14

I should mention, that if they are in a store near you and you want them, get down there - KarenNoCA - 7:18pm on 08/16/14
That is exactly how we handle them. To the letter! [NT] - Michael in Phoenix - 11:50pm on 08/16/14
I must've got a hot batch! I should have read the can closer I guess :) [NT] - cheezz - 2:27am on 08/17/14

can? They have them in cans.....get the fresh, you will never go back to canned. - KarenNoCA - 10:00am on 08/17/14

Hahaha...this was a few years ago and I'd never heard of them before. [NT] - cheezz - 7:15pm on 08/17/14

What a difference! I roasted a mild one and it has zero heat! Glad I re-tried them :) [NT] - cheezz - 4:59pm on 08/20/14

Just don't try pulling the blackened peel off the frozen version. Frustrating! Do it when - MarilynFL - 11:32am on 08/17/14

Also, I do think it's an acquired taste. I wasn't that crazy about them when we first moved to ABQ, - MarilynFL - 11:34am on 08/17/14

I wish we had that heat selection. we only get in "hatch" with no heat index. I shouldn't complain [NT] - AngAk1 - 2:13pm on 08/18/14

'Round here I can get them about 1$/lb, roasting included. . . - mistral - 9:20pm on 08/16/14
For those here that have never had a Hatch chile, they have a flavor... - Michael in Phoenix - 11:56pm on 08/16/14

We love them on our cheeseburgers....just the best thing ever! Putting a few in our breakfast - KarenNoCA - 9:58am on 08/17/14

A caution about the big barrel roasters at the grocery store - Melissa Dallas - 10:48am on 08/17/14
Orchid, I just saw this recipe for Roasted Poblano Corn Chowder, bet it would be good with NM chiles [NT] [LINK] - Curious1 - 2:45pm on 08/17/14

Oh yah! [NT] - orchid - 4:48pm on 08/17/14

and your corn lasagna [NT] - AngAk1 - 2:11pm on 08/18/14

Oh they'll definitely be going in that! [NT] - orchid - 2:25pm on 08/18/14

Thanks so much for all your information everyone! I didn't know - orchid - 3:10pm on 08/17/14

OK, roasted, peeled and tasted. Delicious chili flavor and heat was - orchid - 4:40pm on 08/17/14

Hatch has exploded in my local Bristol Farms!!! Including a cookbook. [IMAGE] - cheezz - 7:12pm on 08/17/14
I need to check my Sprouts market - last year I got them for .68 lb. [NT] - LisainLA - 7:49pm on 08/17/14
This thread inspired me. I made green chile sauced chicken enchiladas along with beans, rice, and - Curious1 - 10:24am on 08/18/14

That sounds really great! How did you make the green hile sauce? I was thinking of - LisainLA - 11:18am on 08/18/14

~throws a 'c' up there to make 'chile'~ [NT] - LisainLA - 11:19am on 08/18/14

lol [NT] - Pat-NoCal - 8:21pm on 08/18/14

Yes please Curious, that sounds delicious. [NT] - orchid - 11:24am on 08/18/14
Rec: Sour Cream Chicken Enchiladas with Chile Verde is the one I used this time. - Curious1 - 6:37pm on 08/18/14

oh this sounds good! [NT] - AngAk1 - 7:32pm on 08/18/14
Thank you! This is on my agenda. [NT] - LisainLA - 11:37pm on 08/18/14
Thank you! That is one of our favorite ways to use leftover roasted - orchid - 9:30am on 08/19/14

26514. Today I made Mango Chutney in my Breville Bread Machine! - PatBastrop - 9:38pm on 08/16/14 (2)

Very cool! I guess the machine constantly stirs to prevent scorching? [NT] - Melissa Dallas - 10:51am on 08/17/14

Yep. And it turns itself off. Sorry for the late reply - Kids and Grands all here this week! FUN! [NT] - PatBastrop - 4:22pm on 08/25/14

26515. I was lucky to buy two gallons of lovely Guernsey/Jersey raw milk - Melissa Dallas - 10:43am on 08/17/14 (4)

What a gold mine! Once cream rises 2 the top, skim it off 2 make homemade ice cream! Other ideas - wigs - 1:46pm on 08/17/14

Creme Caramel or just a simple baked custard. [NT] - CathyZ from Kauai - 2:18pm on 08/17/14

This is one of the few times I might just drink it as is - s small icy cold glass of it. [NT] - LisainLA - 7:51pm on 08/17/14
Rice pudding using a short-grained rice. [NT] - MarilynFL - 10:24am on 08/18/14

26516. I made the pork tenderloin in a baguette Sylvia posted for dinner last evening [LINK] - CathyZ from Kauai - 12:35pm on 08/17/14 (21)

Printed - thanks for the report out:) [NT] - deb-in-MI - 12:42pm on 08/17/14
Thanks for the endorsement Cathy. [NT] - Sylvia - 1:41pm on 08/17/14

Thanks for posting it. The first recipe that has caught my attention in a long time. Pat's is next. [NT] - CathyZ from Kauai - 2:15pm on 08/17/14

Lucky DH. Thanks Cathy [NT] - Marg CDN2 - 2:53pm on 08/17/14
Looks great. Cathy, do you think a little sage pesto would work as well? [NT] - Joe - 4:58pm on 08/17/14

Sure, Joe and you won't believe how good this is. And it looks gorgeous too. [NT] - CathyZ from Kauai - 5:35pm on 08/17/14

I'm having my brother and SIL to dinner next week. They've tasted absolutely everything I make, - Joe - 6:58pm on 08/17/14

Yes, no doubt. Remember that the tenderloin will shrink inside the baguette - CathyZ from Kauai - 7:05pm on 08/17/14

I have lots of sage in the garden, but I'll go easy. [NT] - Joe - 7:08pm on 08/17/14

Sage pesto would be fantastic with turkey as well...mmm. [NT] - LisainLA - 7:50pm on 08/17/14

I wonder if it could be wrapped in bacon instead of Prosciutto? - orchid - 6:01pm on 08/17/14

I think bacon would be too greasy- pancetta maybe. [NT] - CathyZ from Kauai - 6:07pm on 08/17/14
Maybe half-cook the bacon first? (nt) [NT] - mistral - 10:56pm on 08/17/14

How do you think this would go with the recipe? [NT] [LINK] - KarenNoCA - 7:57pm on 08/17/14

Too much with the Herbes de Provence I think. [NT] - CathyZ from Kauai - 8:15pm on 08/17/14

How about bacon jam? - cyalexa2 - 9:15pm on 08/17/14

I don't know. Maybe try it and see. I don't make bacon jam. [NT] - CathyZ from Kauai - 9:33pm on 08/17/14

How far in advance do you think this can be prepped/baked [NT] - MoNJ - 7:55am on 08/18/14

It is not something I would prep in advance. It is so easy it takes only minutes to prep. - CathyZ from Kauai - 12:13pm on 08/18/14

I have a hard time believing the pork would get cooked enough. but it seems to work [NT] - AngAk1 - 2:28pm on 08/18/14

Believe it. [NT] - CathyZ from Kauai - 10:49pm on 08/18/14

26517. well....THESE were a disappointment: MS's Graham-flour and Jam Pastry Squares [LINK] - MarilynFL - 3:42pm on 08/17/14 (3)

They look pretty, though. :) Have you tried this recipe yet? [LINK] - LisainLA - 6:08pm on 08/17/14

Thanks...I'll give it a try [bless him for putting in weights!] [NT] - MarilynFL - 7:32am on 08/18/14

I hope you like it! [NT] - LisainLA - 11:23am on 08/18/14

26518. Totally NFR but boy did this make me laugh today. It's the 1st time I've seen it. [NT] [LINK] - orchid - 5:42pm on 08/17/14 (3)

my smile for the morning [NT] - AngAk1 - 2:30pm on 08/18/14
Love it! [NT] - deb-in-MI - 2:54pm on 08/18/14

Didn't have the phone with me so couldn't take a pic of the one - orchid - 4:08pm on 08/18/14

26519. Question about flour in frosting/icing - made some for the first time on Friday - LisainLA - 7:58pm on 08/17/14 (19)

The classic recipe calls for 5 tablespoons of flour & cools to a very thick paste. - Melissa Dallas - 9:31pm on 08/17/14

Thank you - I will definitely try it with all butter. [NT] - LisainLA - 11:04am on 08/18/14

Yes the flour is very important. Why would you cut the mixture??? - CathyZ from Kauai - 9:44pm on 08/17/14

I was going to cut it back to 2/3 c milk + 2 tbs flour so I didn't have the same volume - LisainLA - 11:06am on 08/18/14

Cream wouldn't eliminate the lumps. You could press it through a fine sieve. [NT] - Melissa Dallas - 9:53pm on 08/17/14

The flour here is what is olding it all together. You don't want to cut the flour. . . - mistral - 10:46pm on 08/17/14

Sorry, I was trying to respond to LisainLA. (nt) [NT] - mistral - 10:52pm on 08/17/14
Thank you mistral - I will try it with additional flour. The lumps came from the skin that - LisainLA - 11:12am on 08/18/14

The cream by itself as opposed to the cooked milk/flour wouldn't be lumpy. - LisainLA - 11:09am on 08/18/14

I always use cream when making a buttercream (the non-egg white kind) - deb-in-MI - 6:20am on 08/18/14

I will try that as well - I had never made flour based frosting before, so I usually do the liquid - LisainLA - 11:15am on 08/18/14
Oops - I'm not sure I was clear - deb-in-MI - 1:39pm on 08/18/14

Thanks - I did also mean cream by itself...my original explanation was not clear. :) [NT] - LisainLA - 1:47pm on 08/18/14

Lisa, my cooked mixture ends up thicker than "cream." I wonder if - MarilynFL - 7:41am on 08/18/14

Here are some old PB photos that got Munchkinized somehow. Shows the process - MarilynFL - 8:13am on 08/18/14
Thank you for the pics - my milk/flour definitely needed to be thicker. I will try again! [NT] - LisainLA - 11:16am on 08/18/14

Lisa, I would stick with milk and cook longer before trying it with cream/flour - MarilynFL - 12:56pm on 08/18/14

Yes, I did mean subbing cream by itself in place of the milk + flour - LisainLA - 1:53pm on 08/18/14

If you've ever cooked pate choux on the stove top...that is the thickness you're looking for. [NT] - MarilynFL - 11:57am on 08/20/14

26520. REc: Blackberry Upside-Down cake [LINK] - Lana in FL - 11:46pm on 08/17/14 (1)

This sounds really good! I was telling DD about pineapple upside down cake, and she asked - LisainLA - 11:22am on 08/18/14

26521. BuzzFeed's 25 Dinners You Won't be able to Mess Up [LINK] - Lana in FL - 11:50pm on 08/17/14 (2)

this is great! [NT] - AngAk1 - 2:49pm on 08/18/14
Ha! Don't tempt me :-D [NT] - EvaN - 7:26am on 08/20/14

26522. Mmm...Espresso Caramel Squares with White & Dark Chocolate Swirl [NT] [LINK] - Traca - 2:17am on 08/18/14 (1)

You're killin' me. Traca :-) [NT] - CynUpstateNY - 12:40pm on 08/18/14

26523. Anyone want to play? Weekend 6..... - Barbara in VA - 9:03am on 08/18/14 (46)

Glad to hear you tried and liked the SK bb coffee cake! All of your food - LisainLA - 11:24am on 08/18/14
my 6 - cyalexa2 - 1:26pm on 08/18/14

Mmmm, love your gravy! And great idea to simmer potatoes in milk/cream. I've done that with [LINK] - Pat-NoCal - 4:12pm on 08/18/14
That gravy sounds great - I love homemade Salisbury Steak, I usually use the recipe from - LisainLA - 5:25pm on 08/18/14

miso glaze - cyalexa2 - 9:29pm on 08/18/14

Thank you! This looks great. [NT] - LisainLA - 11:36pm on 08/18/14

my 6 - Pat-NoCal - 2:56pm on 08/18/14

oh how I love your Sunday afternoon! [NT] - AngAk1 - 3:14pm on 08/18/14
Oh no - breakfast tacos? That sounds so yummy! [NT] - LisainLA - 5:26pm on 08/18/14

Si, se�ora, mucho delicioso. So good it even improved my Spanish. ;-) [NT] - Pat-NoCal - 7:46pm on 08/18/14

I'll play too [LINK] - AngAk1 - 3:09pm on 08/18/14

and I picked a bouquet for you [IMAGE] - AngAk1 - 3:40pm on 08/18/14

So pretty, thank you. ;0) I don't use my chive blossoms enough. - orchid - 4:02pm on 08/18/14

chive blossoms: mostly as garnish and sprinkled in salads and over eggs [NT] - AngAk1 - 5:42pm on 08/18/14
I use my chive blossoms in iced tea, scrambled eggs, salads, baked potatoes, potato salads... - KarenNoCA - 7:05pm on 08/18/14

deviled eggs, on top of dips, on the table as part of a simple vase of flowers [NT] - AngAk1 - 7:20pm on 08/18/14

Traca's tomato tarte tatin sounds great. Thanks for reminding us about it. Was just eyeing - Pat-NoCal - 4:20pm on 08/18/14

I think your garden tomatoes would be outstanding in this! [LINK] - LisainLA - 5:27pm on 08/18/14

Oh my, that sounds rich and delicious. And others in that tomato thread sound good too. We'll - Pat-NoCal - 8:00pm on 08/18/14

I didn't have plum or roma toamtoes either, so I just cut big tomatoes in eighths and fanned them - AngAk1 - 5:39pm on 08/18/14

Thanks Ang. After reading some reviews that the tart was watery I was starting to doubt - Pat-NoCal - 7:56pm on 08/18/14

Pat, can you dry the tomatoes in the oven a bit? I've done that before adding them to the tart. [NT] - Traca - 1:11am on 08/19/14

Good idea. Thanks. [NT] - Pat-NoCal - 10:51am on 08/19/14

The Tomato Paella is a simple dish and what we like about it is that it is all about the delicious - KarenNoCA - 7:01pm on 08/18/14

This was supposed to go under the top Weekend 6 post, not sure how it landed here. [NT] - KarenNoCA - 7:03pm on 08/18/14

My 6.... - Heather_in_SF - 7:37pm on 08/18/14

this eggplant curry, yum, and I don't like curry [NT] [LINK] - AngAk1 - 7:51pm on 08/18/14

Oh this sounds fantastic! Thank you so much! [NT] - Heather_in_SF - 4:59pm on 08/20/14

My Six - SallyBR - 12:33pm on 08/19/14

lovely! [NT] - AngAk1 - 1:05pm on 08/19/14
Well hey! Did you see Tonto at the sushi place? ;0) Your trip sounds great. [NT] - orchid - 3:04pm on 08/19/14

Tonto had too many Colorado chocolates and was out chasing a squirrel... [NT] - SallyBR - 4:28pm on 08/19/14

Well, it is Co. after all. :0) Seriously though, did you watch The Lone Ranger - orchid - 4:47pm on 08/19/14

Yes, I did, with my Dad.... :-) - SallyBR - 10:06pm on 08/19/14

Oh good, I was hoping you would know what I was talking about. [NT] - orchid - 7:46am on 08/20/14
Kemosabe is what Tonto called the Lone Ranger [NT] - AngAk1 - 1:41pm on 08/20/14

Meaning "trusty scout" or "faithful friend". Or as Tonto himself - orchid - 3:28pm on 08/20/14

Fun link inside.... [LINK] - SallyBR - 3:40pm on 08/20/14

Ha! That is a fun read. I'm going with a boy's camp name.... [NT] - orchid - 5:03pm on 08/20/14

I thought Scout was Silver's friend, Tonto's horse. Thursday after school always with a chunk of - Marg CDN2 - 4:15pm on 08/20/14
I read this as "Crusty Trout." [NT] - MarilynFL - 3:34pm on 08/21/14

I'm beginning to think you're dyslexic...:0) [NT] - orchid - 5:00pm on 08/21/14

My weekend six - EvaN - 2:19am on 08/20/14

LOL, in fact the whole thing made me laugh! Thanks :0) [NT] - orchid - 7:53am on 08/20/14
your weekend six: Of mice and birds ;-) [NT] - SallyBR - 7:54am on 08/20/14

like! [NT] - AngAk1 - 1:43pm on 08/20/14

26524. Made a quickie lemon curd in the Vitamix: - MarilynFL - 9:30am on 08/18/14 (13)

Mar, is there a reason you take it out/put it back in the VM? - MariaDNoCA - 1:28pm on 08/18/14

Yes, you want the butter to emulsify rather than melt so it needs to be 140** or less. [LINK] - MarilynFL - 1:42pm on 08/18/14

Here's a good visual of how light Herme's cream will get. So if you want [LINK] - MarilynFL - 1:49pm on 08/18/14

OMG that looks so good, I think I might have to make it today/tomorrow. [NT] - MariaDNoCA - 7:24pm on 08/18/14

THANK YOU MARILYN! You just explained why my big batch of fudge . . . - mistral - 5:50pm on 08/18/14

You can thank Traca and Pat in NoCA. I believe both of them mentioned this fact and I've - MarilynFL - 8:19pm on 08/18/14

By the way, this is VERY TART. The lemon juice is the typical amount, but I - MarilynFL - 8:20pm on 08/18/14

Were they meyers? [NT] - MariaDNoCA - 10:29pm on 08/18/14

Bag-o-lemons from Target. They didn't claim to be Meyer's so I doubt they were. [NT] - MarilynFL - 10:03am on 08/19/14

Can you believe my neighbor has a meyer, doesn't like them and tosses all the fruit?! [NT] - MariaDNoCA - 1:30pm on 08/19/14

Yes I can. I see oranges and grapefruit rotting on the ground all the time here. [NT] - MarilynFL - 2:49pm on 08/19/14

There's a website where you can post an overabundance, or find some [NT] [LINK] - cheezz - 12:40am on 08/20/14

This is awesome! We have something similar. They donated 15,000 pounds of fruit to - Traca - 3:38pm on 08/20/14

26525. Simply Scrumptious Blueberry Pie (as my husband has deemed it) - deb-in-MI - 12:35pm on 08/18/14 (1)

Yum! I love lueberry pie and haven't made one in a long while - - LisainLA - 1:55pm on 08/18/14

26526. ISO Old School Sour SF Sourdough Bread recipe... - MariaDNoCA - 2:08pm on 08/18/14 (25)

Maria, I don't think it is the recipe.It is the particular bacteria in the starter. - Melissa Dallas - 2:16pm on 08/18/14

I'm in the SF area so, don't think that's it.... - MariaDNoCA - 2:25pm on 08/18/14

Tadich uses Boudin rounds and purportedly their starter is 100 years old. - Heather_in_SF - 7:17pm on 08/18/14

Hummm maybe I should switch to white from unbleached white?... - MariaDNoCA - 7:40pm on 08/18/14

No starter will stay the same after moving to a new environment - SallyBR - 9:23pm on 08/18/14
Here are his ingredients - Heather_in_SF - 2:18pm on 08/19/14

Interesting he uses a Type 85 Flour... - MariaDNoCA - 2:53pm on 08/19/14

He buys his flour in bulk, I use King Arthur white unbleached organic - Heather_in_SF - 4:45pm on 08/20/14

Side note: I wonder if Boudin now has Parisian's mother starter/uses it for Tadich? >> [NT] [LINK] - MariaDNoCA - 10:45pm on 08/18/14

I remember when Parisian closed their plant near 280, it used to smell SO Good driving by there - Heather_in_SF - 2:20pm on 08/19/14

Me too...oh the wonderful smells! [NT] - MariaDNoCA - 3:12pm on 08/19/14

Retarding the dough is not the same as with the starter. It's the - Charley - 7:54am on 08/20/14

You might try searching or asking at The Fresh Loaf [NT] [LINK] - cyalexa2 - 9:39pm on 08/18/14

Been there, done that... - MariaDNoCA - 10:09pm on 08/18/14

How 'bout asking someone at the San Francisco Baking Institute? [NT] [LINK] - Traca - 8:31am on 08/19/14

Maybe, but right now I'm trying this (link) I made a 50% starter last night. Pixs inside [LINK] - MariaDNoCA - 2:19pm on 08/19/14

Nope. I think professionals like puzzle-solving and if you could ask an instructor, they'd help you. - Traca - 4:38pm on 08/19/14
"cat who has taken up residence here" - cyalexa2 - 9:52pm on 08/19/14

The he is a she, and her owners are getting rid of their dog to bring her back in their fold. :( [NT] [IMAGE] - MariaDNoCA - 10:38pm on 08/19/14

they ALways bring me a big smile [NT] - Marg CDN2 - 12:29am on 08/21/14
She may continue to visit you. - cyalexa2 - 4:49pm on 08/21/14

I think she will still visit...she's asleep on the bed next to me now. - MariaDNoCA - 2:12pm on 08/23/14

now that's a look of love---the cat. the starter is love-ly too. [NT] - AngAk1 - 1:45pm on 08/20/14

wow, I find this very informative but mind boggling. My DH has his starter in a jar and feeds it - AngAk1 - 5:43pm on 08/19/14

They did, but one thing about SF besides the bacteria...is the cold... - MariaDNoCA - 6:02pm on 08/19/14

26527. PSA: Bottled Water Comes From the Most Catastrophically Drought-Ridden Places in the Country [NT] [LINK] - MariaDNoCA - 8:03pm on 08/18/14 (1)

I avoid bottled water as much as possible. Producing the plastic bottles is very polluting. So is - Joe - 9:23pm on 08/18/14

26528. Life changing pasta [NT] [LINK] - Traca - 1:47am on 08/19/14 (34)

I love it...I'd thought about doing this with soup in the past. :) - MariaDNoCA - 2:22am on 08/19/14

Love that idea. My friends have a soup party once a quarter. Bring your own bowl. There's - Traca - 8:20am on 08/19/14

Maybe come Fall. Doing a block party in 2 weeks. [NT] - MariaDNoCA - 2:12pm on 08/19/14

YAY! I haven't been to a block party in years. What are you guys doing for yours? [NT] - Traca - 4:33pm on 08/19/14

Still planning, but kid parade and pot luck bbq is what we normally do... - MariaDNoCA - 6:42pm on 08/19/14

Stuff of my fantasies. Truly! [NT] - Traca - 11:32pm on 08/19/14

Start one! I did. I got a bug up my behind and was the one that started ours. [NT] - MariaDNoCA - 11:52pm on 08/19/14

One day. I've been moving around so much lately, I barely know my address! [NT] - Traca - 12:22am on 08/20/14

I would love to reach the point where I use "entertain, relax, & enjoy" in the same sentence. - MarilynFL - 11:56am on 08/20/14

You gotta make more do-ahead food. It happened to me one TG I hosted - it was wonderful [NT] - MariaDNoCA - 1:49pm on 08/20/14
Amen, sister! By the time the party rolls around, I'm often so exhausted that I have - Traca - 3:37pm on 08/20/14

Starting Sunday dinner/supper with a friend - Heather_in_SF - 4:48pm on 08/20/14

Totally. You should write about it. I'm frustrated because to save money, I've been - Traca - 9:46pm on 08/20/14

(((Traca))) [NT] - AngAk1 - 12:28am on 08/21/14

((I second Ang's post)) [NT] - deb-in-MI - 6:03am on 08/21/14

(((I third it! Sorry that hugs can't help the $$ situation))) [NT] - MarilynFL - 9:10am on 08/21/14

I'm beginning to think the Universe is trying to tell me something. :) I've always dreamed of - Traca - 11:25am on 08/21/14

My major regrets have been what I didn't do and not what I did. - Marg CDN2 - 12:24pm on 08/21/14
Oh Traca, what a bummer - Heather_in_SF - 3:35pm on 08/21/14
Traca, my heart goes out to you! You probably already know these websites, but... - cheezz - 4:21pm on 08/21/14

My daughter lives in Sammamish, but not sure if you want to go that far [NT] - cheezz - 4:22pm on 08/21/14

It's a heartbreaking situation. I certainly understand the frustration. - Marg CDN2 - 2:46am on 08/21/14

Personal chef for room & board? [NT] - MarilynFL - 9:12am on 08/21/14
What a lovely note. Thanks Marg. I can truly relate to not having - Traca - 11:20am on 08/21/14

Traca, have you ever thought of getting a position with a wealthy family aboard their yacht? - KarenNoCA - 7:30pm on 08/21/14

ooh ooh. Great idea. I love planning Traca's life. We had friends who had a yacht in the Med with - Marg CDN2 - 10:04pm on 08/21/14

It's funny you mentioned this. One of the very first cooking classes I ever too, the woman - Traca - 6:24am on 08/22/14

Ha! Ever TOOK. [NT] - Traca - 6:24am on 08/22/14
Or a cruise line :) [NT] - cheezz - 4:52pm on 08/22/14

What happened to Joanie? Didn't her daughter do something like this? [NT] - Curious1 - 12:54pm on 08/22/14

Remember when the boat that Nan cooked on sank? [NT] - orchid - 2:38pm on 08/22/14

Yes! That's when she broke her leg. [NT] - Curious1 - 10:54pm on 08/22/14

I think Joanie's daughter was the captain of a yacht. [NT] - MarilynFL - 11:15am on 08/23/14

Terrible. :( The mom declining the cooking lessons for her son is just awful. - ErininNY - 8:57pm on 08/23/14

26529. Pat's Tuscan Steak. Seems every year since about 2004, I've posted an accolade re this recipe. I [LINK] - Marg CDN2 - 2:33am on 08/19/14 (5)

Oh wow, that's so cool. I'm glad you're enjoying. Funny you should mention it - Pat-NoCal - 10:57am on 08/19/14

That's pretty great Pat. And a very nice memory. [NT] - orchid - 2:56pm on 08/19/14
I catered a friend's sister's wedding a couple years ago. Your Tuscan Steak was on the menu! [NT] - Traca - 3:04pm on 08/19/14

Niiice! [NT] - Pat-NoCal - 3:33pm on 08/19/14

I've made it often. At potlucks in the community garden, when we have an overabundance of arugula, - Joe - 11:59am on 08/20/14

26530. Rec: Penne with Mushrooms and Turkey Sausage [LINK] - Pat-NoCal - 3:22pm on 08/19/14 (4)

Thank you for the recipe; it sounds great--saved! (nt) [NT] - mistral - 5:05pm on 08/19/14
Yum, does this ever sound delicious. Thanks, Pat! [NT] - wigs - 3:57pm on 08/20/14
Made this last night using pork hot Italian sausage, it is as good as it reads. We really enjoyed it [NT] - Curious1 - 11:16am on 08/21/14

So glad you enjoyed it, Curious. I liked it even more the next day for lunch. Just love how flavors - Pat-NoCal - 12:02pm on 08/21/14

26531. Trader Joe's recall on almond butter [NT] [LINK] - CynUpstateNY - 6:21pm on 08/19/14 (1)

Here is the full recall notice - in addition to TJs, also Whole Foods and Kroger/Safeway [LINK] - LisainLA - 11:21pm on 08/19/14

26532. NFR: Does anyone else have this issue with Google Chrome? - KarenNoCA - 11:13am on 08/20/14 (10)

For me, it opens a new window, which is why there's not back button. I still have - Traca - 11:31am on 08/20/14
I get a separate window for each new link and if I "right-click" within our page, I get BACK - MarilynFL - 11:53am on 08/20/14

Eureka! I didn't even know I could right-click to then click on BACK. Thanks, Marilyn! PS: I'm - wigs - 3:56pm on 08/20/14

I learned that too...very slick. My issue is when I click on links that have been added into the - KarenNoCA - 7:09pm on 08/20/14

most likely the page opened in a tab. so the page you were on is still there - pmassell_93 - 7:56pm on 08/20/14

Paul, I think you nailed it. I bet she's on full screen mode (which I didn't even know Chrome had.) - Traca - 9:22pm on 08/20/14

OMG, "escape" worked, I just click on the tab and I can return to the first page of the forum. - KarenNoCA - 10:37am on 08/21/14

I would have been thrown for a loop over that too. :) Thanks Paul! [NT] - Traca - 11:04am on 08/21/14

glad it helped. 50,000 hours working on a computer has to be good for something, right? [NT] - pmassell_93 - 5:17pm on 08/21/14

50,000 hours? That is very impressive! I have a son who is in the computer business - KarenNoCA - 7:42pm on 08/21/14

26533. Terrific read! Give Me Gratitude or Give Me Debt [NT] [LINK] - Traca - 4:09pm on 08/20/14 (7)

A lovely piece, Traca. Thanks for sharing it. [NT] - Janet in NC - 5:56pm on 08/20/14
Yes, this was wonderful. Cheezz posted this a week or so ago. I really enjoyed it. [NT] [LINK] - orchid - 7:01pm on 08/20/14

Awww. I missed it. Is ;perspectacles' a thing now? I've never heard of it. [NT] - Traca - 9:24pm on 08/20/14

heeheehee...it'll probably be in Webster's next year :) [NT] - cheezz - 10:45pm on 08/20/14

A few things bother me..... - SallyBR - 8:54pm on 08/22/14

For me the key to the article is being happy with what you've got. Or like you, - Traca - 10:17pm on 08/22/14

Undoubtedly the essence of the message is valid.... - SallyBR - 6:39am on 08/23/14

26534. Kitchen Related: We're having the existing cupboards refaced. Day 4 - Sylvia - 5:17am on 08/21/14 (2)

Sylvia, I hope you're taking photos along the way so you can sit back with a nice - MarilynFL - 7:45am on 08/21/14

Marilyn, thanks for the good wishes. We have videos of each day's progress.. [NT] - Sylvia - 10:03am on 08/21/14

26535. Thank you, Curious! We used your FC "Cod with Mushroom" for mahi last night. Delicious! [LINK] - MarilynFL - 7:40am on 08/21/14 (5)

So glad you enjoyed it. We did the first time I made it, the second time I wasn't as enthusiastic. - Curious1 - 11:13am on 08/21/14

I made it with 8 oz of baby portabellas--good taste, but not very attractive. I probably - MarilynFL - 12:04pm on 08/21/14

nice! it's an oldie---did you do a search for "cod" to find this? [NT] - AngAk1 - 2:16pm on 08/21/14

no...I was searching for MAHI since I'd never made it. And it wasn't until I was going - MarilynFL - 2:43pm on 08/21/14

gahhh! [NT] - AngAk1 - 7:34pm on 08/21/14

26536. Heirloom Tomato Caprese Tart (Looks delicious to me.) [NT] [LINK] - Sylvia - 10:17am on 08/21/14 (5)

I've printed out many recipes for tomato tarts and this one really grabbed me - KarenNoCA - 10:29am on 08/21/14

I'll bet drizzled creme fraiche would work in place of the mozzarella. [NT] - MarilynFL - 11:13am on 08/21/14

when she says " Use a paring knife to cut the folded edges and corners" does that mean to - AngAk1 - 2:24pm on 08/21/14

My interpretation is to cut the pastry so it will lie flat and not bunch up at the corners. [NT] - Sylvia - 2:27pm on 08/21/14
Not really a fan of mozz cheese, should I use the creme fraiche instead? [NT] - KarenNoCA - 7:15pm on 08/21/14

26537. Ack! Turns out the block party is this Sat. What to make that not everyone else will bring too?... - MariaDNoCA - 4:31pm on 08/21/14 (14)

Also, anyone have a good sangria recipe? It's warm here so that might be refreshing. [NT] - MariaDNoCA - 4:38pm on 08/21/14

This is great & from a very popular Spanish restaurant here [LINK] - Melissa Dallas - 7:22pm on 08/21/14

I've used this with the following adaptations: [LINK] - cyalexa2 - 5:06pm on 08/21/14
Rec: BLT chicken and pasta salad [LINK] - cheezz - 11:18pm on 08/21/14

Rec: BLT Potato Salad - cheezz - 11:19pm on 08/21/14

Rec: Garden Spaghetti Salad - cheezz - 11:20pm on 08/21/14

Rec: the fabulous caprese skewers [LINK] - cheezz - 11:24pm on 08/21/14

All of the above, please [NT] - AngAk1 - 11:45pm on 08/21/14

John Besh's Mango-Peach Sangria is awesome! [NT] [LINK] - Traca - 5:21am on 08/22/14
I'm utterly smitten with this Whipped Feta and Tomato Crostini [NT] [LINK] - Traca - 5:34am on 08/22/14
These Smoked Salmon Stuffed Eggs were a hit. Love the fresh herb component. - Traca - 5:53am on 08/22/14
Get puff pastry sheets and make this tonight/tomorrow morning: REC Easy tomato tart. . . - mistral - 12:41pm on 08/22/14
Maria, thought of you yesterday! What did you make? [NT] - Traca - 11:00am on 08/24/14

Me too. Curious minds yadayada. I find no matter what else a simple sausage/cheese/pickled something - AngAk1 - 10:51pm on 08/24/14

26538. Lunch, anyone? [IMAGE] - Steve2 in LA - 4:36pm on 08/21/14 (18)

Yes please [NT] - orchid - 4:46pm on 08/21/14
Steve, you are *evil* Ehhhvel.... [NT] - Heather_in_SF - 4:51pm on 08/21/14

yes [NT] - AngAk1 - 7:30pm on 08/21/14

Oh my....salivating here! [NT] - KarenNoCA - 7:16pm on 08/21/14
Oh hell yeah! [NT] - Melissa Dallas - 7:23pm on 08/21/14
Yum! Where's the beer? ;-) [NT] - Pat-NoCal - 9:16pm on 08/21/14
HOW COME YOU'VE NEVER TAKEN ME TO LUNCH THERE?! [NT] - Joe - 11:18pm on 08/21/14

Didn't know your papers let you out of Long Beach, pal. [NT] - Steve2 in LA - 6:00am on 08/22/14

I think his ankle monitor would go off. [NT] - MarilynFL - 10:28am on 08/22/14

When my parole officer is on vacation I can slip the ankle bracelet on my cat as a collar. - Joe - 8:19pm on 08/23/14

Good trick. I'll have to remember that one. [NT] - Steve2 in LA - 5:25am on 08/24/14

Maybe if our parole officers go on vacation at the same time, we can do this. [NT] - Joe - 4:28pm on 08/24/14

If that's the LA diet, bring it on! [NT] - Traca - 5:19am on 08/22/14
OH MY GOSH!!! I just ate breakfast but am drooling all over the keyboard.... [NT] - Barbara in VA - 9:31am on 08/22/14

Me too - forget breakfast: want! [NT] - MariaDNoCA - 12:01pm on 08/22/14

I've eaten at Langer's. Had the famous #19, the Original. It is quite good. [NT] - Michael in Phoenix - 12:05pm on 08/22/14
Dag nabbit Steve! Posting that pic is just cruel! I WANT some. . . of dat junk in my trunk! (nt) [NT] - mistral - 12:40pm on 08/22/14
That looks like a take on poutine. [NT] - Sylvia - 8:00am on 08/24/14

26539. Grrr�Just got done typing this up and hit something wrong and POOF! - orchid - 4:45pm on 08/21/14 (17)

It does sound as though you have a mix. Do you know if your peppers are actually from the Hatch - Curious1 - 6:00pm on 08/21/14

Oh no, this was blow your head off. I have no idea how it tasted. - orchid - 6:28pm on 08/21/14

They look like these [NT] [LINK] - orchid - 7:00pm on 08/21/14

There is myriad of pictures in that link. My guess is WD got in a batches of chiles - KarenNoCA - 7:13pm on 08/21/14

Yeah, I know. I just picked that photo because the 1st one is what - orchid - 7:38pm on 08/21/14

The Hatch come in hot and mild, I can handle the mild which is to my wimpy heat - Heather_in_SF - 8:17pm on 08/21/14

We can handle heat but this was beyond hot. This was in the habenero - orchid - 10:39pm on 08/21/14

I bought a habanero for a friend and he held it in hand for a second, - Heather_in_SF - 1:38pm on 08/22/14

Oh Hatch chilis, how perplexing. Read along and LOO [IMAGE] - AngAk1 - 11:57pm on 08/21/14

LOL that would be [NT] - AngAk1 - 11:57pm on 08/21/14
Ah ha! You feel my pain. LOL Well, at least it does say mild - orchid - 7:49am on 08/22/14

Try adding some to a cream sauce - it cuts a lot of the heat [NT] - cheezz - 4:49pm on 08/22/14

Good idea. I've recipes for enchilada sauce that have sour cream added, that would also help. [NT] - Curious1 - 6:58pm on 08/22/14
Yes, I thought of that right off and that recipe that Melissa in Dallas - orchid - 7:51pm on 08/22/14

Acid or sugar helps, too. Good tips here on how to tone down the hot chile flavor > [NT] [LINK] - cheezz - 7:55pm on 08/22/14

Just bought a 25 lb box of (labeled) mild hatch chiles (more) - daricem - 2:01pm on 08/23/14

You're going to be one busy person! I made Hatch chile crab cakes for dinner last night. [NT] - Curious1 - 2:13pm on 08/23/14

26540. What have I done? I clicked something on my mouse or my mouse clicked somewhere giving me HUGE type [NT] - Marg CDN2 - 10:05pm on 08/21/14 (10)

Are you smoking again Marg? :o) Your type looks fine here though. [NT] - orchid - 10:42pm on 08/21/14

Hah! I should have said that it's on this site that all is enormous. Orchid, what big "I"s you have [NT] - Marg CDN2 - 11:38pm on 08/21/14

You two are too funny :-D - EvaN - 3:30am on 08/22/14

Are you on Chrome? Upper right side of the page, you'll see three bars that look - Traca - 5:17am on 08/22/14

what is that "new incognito window" all about in that three bars section? [NT] - KarenNoCA - 1:19pm on 08/22/14

incognito is a sort of privacy mode - pmassell_93 - 3:29pm on 08/22/14

Well that worked. Thank you. It was worth asking always to learn more. I hate that magnifier thing - Marg CDN2 - 5:14pm on 08/22/14

YAY! Glad it worked. [NT] - Traca - 9:53pm on 08/22/14

what browser are you using? The two things that come to mind are: - pmassell_93 - 3:22pm on 08/22/14

Paul, this is awesome! Concise and it covers all the bases. :) [NT] - Traca - 9:55pm on 08/22/14

26541. Hey! Trader Joes is opening new stores in Colorado, Florida, Nevada, New York and Texas! - cheezz - 11:08pm on 08/21/14 (9)

SA Sonterra Village, that's for me! Can't wait. Only 15 miles away. [NT] - Curious1 - 11:44am on 08/22/14
Will be interesting to see how large the parking lot is, per a previous thread. [NT] - Curious1 - 11:45am on 08/22/14
Rat Bs$tards are opening a---wait for it---DISTRIBUTION CENTER 20 miles - MarilynFL - 11:12am on 08/23/14

Playing my violin for you. At least you have a few stores in state. Wahhhh [NT] - AngAk1 - 10:59pm on 08/24/14

The one here in St. Pete is just about finished. It's an entire block long. Part of the building is - Marsha tbay - 2:08pm on 08/23/14

I've been to 4 or 5 stores and none anywhere near that size. I didn't know they were ever that large [NT] - Curious1 - 2:17pm on 08/23/14

The new stores are much larger than they used to be. In fact, they're tearing down old TJs and - Traca - 4:01pm on 08/23/14

They must be taking away all the parking to do that! [NT] - AngAk1 - 10:57pm on 08/24/14

No, they're usually moving to a new space (no interruption in business) w/ more parking too! [NT] - Traca - 12:10am on 08/25/14

26542. I have been meaning to make this forever: Zucchini Tart (Terrific reviews. So pretty!) [NT] [LINK] [IMAGE] - Traca - 5:46am on 08/22/14 (9)

Why, why WHY is my zucchini sometimes--unpredicably--bitter? I've stopped - MarilynFL - 10:07am on 08/22/14

Simple: - SallyBR - 11:36am on 08/22/14

[pretend I'm using one of those emoticons smiling broadly] [NT] - MarilynFL - 11:08am on 08/23/14

Marilyn, are you a supertaster? I remember reading that people with the - Curious1 - 11:42am on 08/22/14

I don't think so...but then it might explain my super-size thighs. [NT] - MarilynFL - 11:09am on 08/23/14

With ya Marilyn--also my problem at times--with store-bought zuchinni/summer squash. . . - mistral - 12:37pm on 08/22/14

I agree, it happens when it's a bit on the old side. [NT] - MariaDNoCA - 12:42pm on 08/22/14

ah...and my first taste of zucchini were fresh out of a PA garden. Yep, that probably explains it. [NT] - MarilynFL - 11:11am on 08/23/14

This is on my short list! Thanks for posting! I included the rec as I had trouble w/ the link - barb_b - 8:53am on 08/24/14

26543. So bummed! The editor of Saveur is leaving after 16 years with the mag. [NT] [LINK] - Traca - 5:56am on 08/22/14 (9)

Well, that totally blows. Thanks for the heads up, tho. One less rag to subscribe to. [NT] - Steve2 in LA - 6:17am on 08/22/14
Saveur is a nice magazine, but.... - SallyBR - 7:50am on 08/22/14

I agree. I enjoy the mag and read some of the articles - but I never cook from it. [NT] - deb-in-MI - 8:29am on 08/22/14
That's me, in general. I rarely read the articles in food magazines. I have rarely cooked from it, - Traca - 11:48am on 08/22/14
I stopped my subscription years ago because I thought the quality tanked. [NT] - Heather_in_SF - 1:36pm on 08/22/14

And then it got really thin, and I wasn't about to shell out the $$ they asked for - Heather_in_SF - 1:37pm on 08/22/14

A subscription is available today (Friday) for $4.99 through this site. [NT] [LINK] - Curious1 - 1:37pm on 08/22/14

Thank you for this link--got three years for about $15. Nice. (nt) [NT] - mistral - 5:48pm on 08/23/14

Tee hee, I read it for the articles.... - DJM - 1:47pm on 08/22/14

26544. Does anyone else do this? I really like croutons but prefer smaller pieces. Years ago - Traca - 6:28am on 08/22/14 (2)

That IS a good idea. I've loved adding crunchy homemade croutons to eggs, ala Judy Rodgers. [NT] - MarilynFL - 10:05am on 08/22/14
I've been using oyster crackers for salad croutons. Hoping they have less fat [NT] - AngAk1 - 11:32pm on 08/24/14

26545. NFR-Wondering: Lar gave me a subscription to "In Style" and Julia Roberts - MarilynFL - 9:33am on 08/22/14 (5)

A 37 pound magazine? How does one handle that ? [NT] - KarenNoCA - 10:51am on 08/22/14

Great for bicep curls.... but that's about it for me ;-) [NT] - SallyBR - 11:35am on 08/22/14

Maybe her statement is her way of connecting with "the little people "! [NT] - CynUpstateNY - 12:07pm on 08/22/14
Don't forget.... - Heather_in_SF - 1:32pm on 08/22/14

Ha..I thought my list was a little short on the sticky. [NT] - MarilynFL - 11:07am on 08/23/14

26546. ISO a source for dried porcini at a good price. I used the last of mine on the wonderful mushroom - Curious1 - 2:03pm on 08/22/14 (0)

26547. Paul, is this something you could do? Relatively easy? Pretty please! [LINK] - Traca - 4:36pm on 08/22/14 (8)

OK it is added. When you are ready to add a book, let me know and I'll do it [NT] - pmassell_93 - 6:36pm on 08/22/14
I spent some time today going through The Gourmet Cookbook - orchid - 7:47pm on 08/22/14

I would also like to add that I think it would be fitting to name - orchid - 10:34pm on 08/22/14

Love it! [NT] - MariaDNoCA - 11:38am on 08/23/14

I'm good with that. [NT] - Traca - 11:57am on 08/23/14

I third that!!! So clever, orchid! [NT] - cheezz - 10:22pm on 08/23/14

I have this book based upon a recommendation here maybe 2 years ago? - pmassell_93 - 1:44pm on 08/23/14

From what I have seen so far most all of the recipes in the book - orchid - 2:12pm on 08/23/14

26548. I love this way to cut a watermelon. Why didn't I think of that! [NT] [LINK] - KarenNoCA - 7:29pm on 08/22/14 (9)

How 'bout that! Very clever. [NT] - orchid - 7:43pm on 08/22/14
DUH!! {slaps head} [NT] - cheezz - 7:52pm on 08/22/14
That is a good idea. Thanks for sharing. [NT] - MarilynFL - 11:07am on 08/23/14
Watermelon could be the only reason for my divorce... - SallyBR - 7:26pm on 08/23/14

Time to see the lawyer, Sally. [NT] - Michael in Sarasota - 11:47am on 08/24/14

Nah.... I am keeping him, watermelon mess and all... ;-) ;-) ;-) [NT] - SallyBR - 5:13pm on 08/24/14

And there's a really simple fix for this. Every watermelon has 2 half's! [NT] - orchid - 5:48pm on 08/24/14

That is no help... I don't eat watermelon, he eats THE WHOLE thing by himself... ;-) [NT] - SallyBR - 6:44pm on 08/24/14

Aha, neither does my dh. I've gotten some in my CSA, have to eat them all by myself. [NT] - Curious1 - 10:30pm on 08/24/14

26549. "Cook the Book" challenge: I've got my virgin copy right here...will try anything that - MarilynFL - 12:24pm on 08/23/14 (25)

I'm not sure exactly how this works. Do we all pick one book and then - orchid - 12:51pm on 08/23/14

We're still in the discussion stage for setting the framework. Here's some background [LINK] - Traca - 1:42pm on 08/23/14

Yes, I followed that discussion. I say you, Traca, should be - orchid - 2:02pm on 08/23/14

That's the rule we have for my meet in person cookbook group. Must be able to get it at the library - Traca - 2:16pm on 08/23/14
This sounds like fun, I'm in. [NT] - KarenNoCA - 3:14pm on 08/23/14

What cookbook would you like to do Karen? [NT] - orchid - 3:51pm on 08/23/14

I've also found that if you google the name of a book, then the word"recipes," most often you happen - KarenNoCA - 3:16pm on 08/23/14

Yes, yesterday I chose 6 recipes out of the book that interested - orchid - 3:50pm on 08/23/14

if it would help, I can setup a little uservoice type of thing where people could suggest a book - pmassell_93 - 6:11pm on 08/23/14

Oh Paul! That would be terrific. YES please! [NT] - Traca - 6:18pm on 08/23/14

OK it will be done. [NT] - pmassell_93 - 6:46pm on 08/23/14

In my mind, this is the framework I think of for doing this online. Cook as many [LINK] - Traca - 8:47pm on 08/23/14

From what I can gather, it looks like we should start with the Gourmet book (either edition). I - Traca - 5:03pm on 08/23/14

I'll throw this out there too...One of the things I sorely missed, originally I started - Traca - 5:12pm on 08/23/14
I'm on board! The Gourmet Cookbook...and the yellow titles really - orchid - 5:57pm on 08/23/14

Yes, that's it. I also like to discuss any new-to-me techniques I learned along the way. [NT] - Traca - 6:19pm on 08/23/14
So during the month of September, we cook recipes from Gourmet cookbook 1 or 10, our option..... - KarenNoCA - 7:27pm on 08/23/14
ops, sorry, I just read Orchid's question, she basically asked the same thing I did. [NT] - KarenNoCA - 7:39pm on 08/23/14

I will definitely join! [NT] - SallyBR - 8:42pm on 08/23/14
fun! - BonnieinHolland - 7:55am on 08/24/14
I'll play! Thanks for setting this up Traca! [NT] - GeorgiaRose - 8:14am on 08/25/14
Grrrr...I had just spent 30 minutes typing up a review of the recipes I've made... - Richard in Cincy - 10:44pm on 08/25/14

I can't wait to see that list when you're ready to give it another try! Esp. the ones you - Traca - 12:18am on 08/26/14

Me too please! I want to participate....this sounds like lots of fun! - Barbara in VA - 11:50am on 08/25/14
Oh, I actually have this cook book--will be glad to join in. [NT] - Amanda_Pennsylvania - 1:49pm on 09/08/14

26550. Hatch Green chile lovers, in Nor Cal Mollie Stone's are roasting - SusanKentfieldCa - 8:07pm on 08/23/14 (6)

Do folks stand in line to get their peppers roasted, or do they have several going? [NT] - KarenNoCA - 10:23am on 08/24/14

they had 2 roasters going - SusanKentfieldCa - 12:16pm on 08/24/14

That is so cool that some stores do that. The ones here do not, but we rather enjoy doing it. [NT] - KarenNoCA - 2:44pm on 08/24/14

And better to do it yourself. Stores with roasters here put them in plastic bags while they're - Curious1 - 10:32pm on 08/24/14

I always use paper bags, for that reason. [NT] - Marg CDN2 - 11:21pm on 08/24/14

I guess they can't sell them in paper bags but they should let them cool before bagging. [NT] - Curious1 - 11:48am on 08/25/14

26551. Elyria Schools Pink Cookie - Melissa Dallas - 9:54pm on 08/23/14 (7)

Well, good to know it will live on after the Obama administration�s food police ban [NT] [LINK] - cheezz - 10:26pm on 08/23/14

Yeah, I had to find the recipe when I saw that. They sound like a nice teacake type cookie - Melissa Dallas - 11:36pm on 08/23/14

Oooooh, that sounds good :) [NT] - cheezz - 1:56pm on 08/24/14

To be clear... - Richard in Cincy - 10:25pm on 08/25/14

Thank you Richard. My tongue is really hurting from biting it. [NT] - orchid - 7:39am on 08/26/14
Well said. My comment WAS tongue-in-cheek...couldn't find an appropriate icon :) - cheezz - 8:08pm on 08/26/14

The picture looks like the Lofthouse? frosted cookies [NT] - cheezz - 1:55pm on 08/24/14

26552. Sat Six .... - barb_b - 9:55am on 08/24/14 (6)

So glad you met up with Joannie! - judy-mass - 12:56pm on 08/24/14

anything coated in marmite is foul, I'm with you Judy! [NT] - Sandra in New York - 10:55pm on 08/26/14

I have to admit... - Sandra in New York - 10:54pm on 08/26/14

Happy to! We made a quick stop to see her. She is trying to come here in Oct. I had - barb_b - 6:29am on 08/27/14

Great, thanks! [NT] - Sandra in New York - 12:20pm on 08/27/14
Let me know too, if she comes this way! - judy-mass - 12:02pm on 08/28/14

26553. My Saturday Six - Sylvia - 10:27am on 08/24/14 (12)

My weekend six.... - SallyBR - 6:05pm on 08/24/14

Sally, recipes for the stuffed mushroom and jalapeno dip apps? I couldn't locate on your blog. [NT] - Curious1 - 12:16pm on 08/26/14

No, they are not there, I am pretty slow to blog on stuff.... [LINK] - SallyBR - 11:31am on 08/27/14

Thank you. [NT] - Curious1 - 6:08pm on 08/27/14

Weekend few.... - Barbara in VA - 9:01am on 08/25/14

Your triathlon sounds amazing! - SallyBR - 9:26am on 08/25/14

Sally a couple in our neighborhood did all the organizing. They have worked really hard - Barbara in VA - 8:43am on 08/26/14

That is really super nice! - SallyBR - 1:42pm on 08/27/14

wow Barbara---quite the amazing few. and your #4 is spot on [NT] - AngAk1 - 1:24pm on 08/25/14
I need to take a nap. [NT] - MarilynFL - 1:45pm on 08/25/14

maybe eat a protein bar---that Barbara probably baked in the morning! [NT] - AngAk1 - 6:09pm on 08/25/14

LOLOLOL!!! I do tend to cram the weekends and need to go back to work for a break! - Barbara in VA - 8:37am on 08/26/14

26554. I hope you're OK Heather in SF. Please check in and let us know. [NT] - orchid - 11:06am on 08/24/14 (2)

Think she is OK...she posted on my Facebook page within minutes of the quake. Hope - Pat-NoCal - 1:48pm on 08/24/14

Oh good. When I heard the Bay area I immediatly thought of her. [NT] - orchid - 2:58pm on 08/24/14

26555. If I make this cake into cupcakes, how many do you think it will make? [LINK] - CynUpstateNY - 11:29am on 08/24/14 (4)

From BHG - Melissa Dallas - 12:03pm on 08/24/14

I looked at the flour/sugar/fat ratio and this is closer to the Silver Palate carrot cake... - MarilynFL - 12:25pm on 08/24/14

I KNEW you'd know this one, Marilyn. Thanks!! [NT] - CynUpstateNY - 12:27pm on 08/24/14

Just saw your reply, Melissa. Thank you! [NT] - CynUpstateNY - 12:28pm on 08/24/14

26556. On the menu this morning: movers and shakers scrambled eggs. ;-) The 6.0 magnitude - Pat-NoCal - 12:01pm on 08/24/14 (18)

At least your sense of humor is intact. Hope you don't get all shook up by aftershocks [NT] - CathyZ from Kauai - 12:17pm on 08/24/14
Yep, that was a fun way too wake up! Not. I want to make some - SusanKentfieldCa - 12:18pm on 08/24/14
While playing versions of "All shook up"?--Glad you"re OK [NT] - charlie - 1:39pm on 08/24/14

Hubby asked if we could have a martini....shaken not stirred. [NT] - Pat-NoCal - 1:44pm on 08/24/14

Sounds good to me!!! :) [NT] - MariaDNoCA - 2:32pm on 08/24/14

Woke me too and then I couldn't get back to sleep. Haven't heard from friends in Amer Canyon yet. - MariaDNoCA - 1:42pm on 08/24/14

*A moment of silence for all the wine lost* - MariaDNoCA - 2:17pm on 08/24/14

Aw nuts! [NT] - AngAk1 - 12:27am on 08/25/14

Love the menu Pat! Pictures on news this morning showed inside of a house pretty messed up. [NT] - Curious1 - 1:50pm on 08/24/14

Downtown Napa suffered some severe damage to buildings etc. [NT] - MariaDNoCA - 2:30pm on 08/24/14

So glad everyone seems to be fine. [NT] - orchid - 2:53pm on 08/24/14

Amen to that. [NT] - MarilynFL - 7:19pm on 08/24/14

That earthquake woke me up and I could not sleep afterward, my screen room divider - Heather_in_SF - 7:39pm on 08/24/14

(((Heather))). Here's hoping for a much calmer night's sleep for all, than last night and that - Pat-NoCal - 8:18pm on 08/24/14

Happy to have heard from all you swapsters in California. Stay safe! [NT] - wigs - 4:58pm on 08/25/14

yes, good to know all are safe. poor Napa, or as our AK news spelled it Nappa. so embarrassing - AngAk1 - 6:08pm on 08/25/14

Ha! Do you laugh or cry? [NT] - orchid - 6:17pm on 08/25/14

I yell at the TV and I believe I will visit their Facebook page. journalists for goodness sake [NT] - AngAk1 - 6:20pm on 08/25/14

26557. I tried to find HOT smoked paprika at Penzy's, but only found it at Savory Spice House. Has anyone - Marsha tbay - 2:19pm on 08/24/14 (9)

I buy my Pimenton from La Tienda. [LINK] - KarenNoCA - 2:33pm on 08/24/14

You can always just add a little cayenne with the sweet [NT] - Melissa Dallas - 2:43pm on 08/24/14

I know that Melissa but it irritates me when you have a product that has a job to do - Marsha tbay - 9:59pm on 08/24/14

Savory Spice is far and away my favorite place for - Charley - 4:41pm on 08/24/14

Tell all Charley.... how is it better? Fresher, better service? [NT] - KarenNoCA - 10:12pm on 08/24/14

Fresh--not already packaged when you go to their store so - Charley - 1:57am on 08/25/14
Forgot to add--there is at least one nearby you in NoCA. [NT] - Charley - 1:58am on 08/25/14

Pimenton is my favorite as well. Have you tried SurLaTable, Marsha? Cost Plus World Market - Pat-NoCal - 5:42pm on 08/24/14
Thank you all, you are GREAT. I'm going to order from both SurLaTable & LaTienda!!! [NT] - Marsha tbay - 8:37pm on 08/24/14

26558. Evelyn/Athens...remember her? I used to enjoy her posts and boy did she have great recipes - KarenNoCA - 2:57pm on 08/24/14 (10)

I have made many, many, many of her recipes. Each one better than the last. [NT] - CathyZ from Kauai - 3:41pm on 08/24/14
Is it Briami? I love that recipe and it is perfect for summer tomatoes and zucchini. - Dawn_MO - 5:28pm on 08/24/14
Ha I was just going to post a question to Curious about Evelyn's - orchid - 5:38pm on 08/24/14

Recipe for Greek Potatoes, I love this method. [LINK] - KarenNoCA - 7:31pm on 08/24/14

I absolutely love lemon potatoes. Have you ever tried this recipe [LINK] - orchid - 4:29pm on 08/25/14

I have not tried this recipe, it is similar to Evelyn's but without water - KarenNoCA - 11:15am on 08/26/14

When I made this the first time I didn't think it was possible that - orchid - 11:20am on 08/26/14

Orchid, that's been a long time. If I remember correctly, it wasn't the cheese but the chunks I had - Curious1 - 10:28pm on 08/24/14

OK, thanks Curious. When we lived in the Seattle area we used to - orchid - 11:45am on 08/25/14

Evelyn/Athens' Falafel is the perfection of Falafel IMHO - Richard in Cincy - 9:28am on 08/26/14

26559. It drives me just a tad more crazy than I already am when... - MarilynFL - 7:30pm on 08/24/14 (3)

Marilyn, Pamela is one of my FB contacts. - judy-mass - 7:59pm on 08/24/14

Thanks Judy! That would be great. It's such an "aha" comment that I really - MarilynFL - 7:21am on 08/25/14
She's a friend of mine too. I'll be curious to hear what she says, but I suspect the - Traca - 10:51am on 08/25/14

26560. These were evil - Campfire Cones S'Mores [LINK] [IMAGE] - Tess - 9:06pm on 08/24/14 (6)

Satan and I are on our way over. [NT] - Joe - 9:27pm on 08/24/14

I think the temperature was a mistake. It should be 666 degrees. [NT] - MarilynFL - 9:16am on 08/25/14

Oooh! And from that same blog, this caught my eye. As in, heading to the store now! :) [NT] [LINK] [IMAGE] - Traca - 10:47am on 08/25/14

Minus the choc chips on top, this was formerly known as Sex in the Pan. - Anna_X - 2:32am on 08/26/14

hmmm, should I be worried that I automatically slow down when I scroll past this Subject line? [NT] - MarilynFL - 2:21pm on 08/27/14

What great pictures and two good reasons I'm staying away from that blog. [NT] - Curious1 - 1:01pm on 08/25/14

26561. Wild fennel seeds. I thought someone (maybe Traca) had recently posted needing wild fennel - Marg CDN2 - 10:07pm on 08/24/14 (2)

Here's a fun thread from a while back. We have wild fennel here and there, and the seeds are very [LINK] - Joe - 11:36pm on 08/24/14

Yes, exactly what I have been finding. And the seeds here are just about to turn yellow. - Marg CDN2 - 1:44am on 08/25/14

26562. Your favorite white or yellow layer cake. Making a surprise birthday cake for my 10 yr. old - elaine - 4:39am on 08/25/14 (21)

a 1,2,3,4 cake is easy and good. If you wanted a chocolate - Charley - 7:01am on 08/25/14

Thanks forgot about 1234. A good one. [NT] - elaine - 9:58am on 08/25/14

elaine, I found this on the net.....exactly what you want to do but it is a rainbow cake [LINK] - GayR - 8:12am on 08/25/14

Here is Grace Parisi's Recipe from Food & Wine Magazine for Yellow Layer Cake [NT] [LINK] - GayR - 8:51am on 08/25/14

This looks good also. Okay I will have to decide. Thanks ALL [NT] - elaine - 9:59am on 08/25/14

Have done many rainbows over the past yrs. They are great but needed something different. [NT] - elaine - 9:54am on 08/25/14

This oldie is good: Carole Walter's "Yellow Cake" - MarilynFL - 9:13am on 08/25/14

And this is an interesting take on "candy-filled" cakes [NT] [LINK] - MarilynFL - 9:15am on 08/25/14

This is the idea - the picture is for announcing a baby boy. I will use multicolor skittles. [NT] - elaine - 9:54am on 08/25/14
What a slick idea! Plus the baker will have something to munch while she frosts! Thanks 4 posting. [NT] - wigs - 10:49am on 08/25/14

Looks good. Thanks. [NT] - elaine - 9:58am on 08/25/14

My old standby is ancient from Betty Crocker Ckbk--a great way to use up leftover egg whites! [LINK] - wigs - 10:20am on 08/25/14
Bonnie Butter Cake--this yellow cake is another Betty Crocker never-fail! [LINK] - wigs - 10:46am on 08/25/14
Perfect homemade Yellow Cake - oli - 5:17pm on 08/25/14

oli, have you tried this? It looks good! [did you ever use the guava?] [NT] - MarilynFL - 9:09am on 08/26/14

I think I did some years ago, I can't recall how good it was. I think it wasn't a blow away kind of - oli - 11:03pm on 08/30/14

I like this method! easy peasy. I added the clickable link. [NT] [LINK] - AngAk1 - 1:43pm on 08/26/14

did anyone notice the chocolate icing recipe. it's a cooked icing, but with cornstarch [NT] - AngAk1 - 8:44pm on 08/26/14

I just LOVE the crumbs on that cake. It looks so moist! Must try this soon. [NT] - MarilynFL - 1:04pm on 08/27/14

Oli, it doesn't come out too heavy? [NT] - cheezz - 2:24pm on 08/27/14

You know I wish I could help and say one way or another but if was worth trying, just not earth - oli - 11:06pm on 08/30/14

26563. One more question (well, I hope it's my last ?) on the Cook The Book Challange. - orchid - 11:21am on 08/25/14 (5)

I'm my group, we stick to the recipe. No substitutions allowed unless the author says - Traca - 11:59am on 08/25/14

I've been wondering this too, but then I came to the conclusion that if we are cooking from - KarenNoCA - 12:30pm on 08/25/14
I think that's a good idea. Also, I'd like to note if the directions are comprehensive. A long-time - MarilynFL - 1:24pm on 08/25/14

I agree. That might be really helpful to some. [NT] - orchid - 4:19pm on 08/25/14
I have done this elsewhere and it is really interesting--a recipe - Charley - 7:30am on 08/26/14

26564. Has anyone made Meryl's Mexican Icebox cake >> NOT using unsweetened chocolate? - MarilynFL - 1:42pm on 08/25/14 (8)

I've made it, and I just used semisweet, as that's what I had on hand. It was great! [NT] - michelle - 2:20pm on 08/25/14

Sounds like you didn't adjust the sugar? [NT] - MarilynFL - 2:41pm on 08/25/14

I did not adjust the sugar. We did not find it overly sweet. [NT] - michelle - 9:33am on 08/26/14

Thanks for the input, michelle! [NT] - MarilynFL - 9:55am on 08/26/14

I've made it with TJ poundplus 72% using a scant 1/4 cup sugar. it's not much sugar to begin with [NT] - AngAk1 - 6:05pm on 08/25/14

Thanks...I wasn't sure whether to adjust the 1 cup of powdered as well. [NT] - MarilynFL - 9:53am on 08/26/14

I think you need all the powdered sugar for "structure". it's really not overly sweet [NT] - AngAk1 - 1:46pm on 08/26/14

Ah, point well taken. [NT] - MarilynFL - 3:12pm on 08/26/14

26565. Is anyone around that has made the Briami? I just got it out of - orchid - 6:15pm on 08/25/14 (7)

we dunk bread in the juice, or over potatoes/rice. good stuff. [NT] - AngAk1 - 6:19pm on 08/25/14

Oh thank you! John loves it and those are great ideas. [NT] - orchid - 6:29pm on 08/25/14

Evelyn serves it with a baguette for the juices--DEElicious. [NT] - Charley - 7:55pm on 08/25/14

I second the bread. Seriously good to dip that amazing juice. [NT] - Heather_in_SF - 2:01am on 08/26/14

Damn. You're going to convince me to buy [potentially bitter] zucchini, aren't you. [NT] - MarilynFL - 1:22pm on 08/26/14

I find the yellow crookneck nice and virtually the same in cooking. I also add eggplant to Briami. [NT] - AngAk1 - 1:47pm on 08/26/14
Actually I think this recipe is a pretty good use for zukes that - Charley - 9:32am on 08/28/14

26566. Has anyone here that has The Gourmet Cookbook made the - orchid - 6:36pm on 08/25/14 (15)

It is probably the less sweet of the liqueurs I have tried. I use apple schnapps - KarenNoCA - 7:02pm on 08/25/14
Info... - Richard in Cincy - 10:03pm on 08/25/14

Richard, I see that the heavy cream is optional. Is it traditional? Would you add it to [LINK] - Pat-NoCal - 10:32pm on 08/25/14

It is one method. Not common, but yes, definitely there is a - Richard in Cincy - 10:50pm on 08/25/14

Thank you, Richard. When I make it, - Pat-NoCal - 10:07am on 08/26/14

Pat, amazingly easy to make sauerkraut. Try the old-fashioned way first - CathyZ from Kauai - 12:09pm on 08/26/14

Thanks, Cathy. Gonna give it a try....after I play with making some pickles. - Pat-NoCal - 11:13am on 08/27/14

Of course, I guess I could always refrigerate it while it's fermenting. Anyone have a preference or - Pat-NoCal - 6:00pm on 08/27/14

You are best to wait until you can get the correct room temp, Pat - CathyZ from Kauai - 4:52pm on 08/30/14

Oh shoooot, I just bought 3 heads of cabbage, LOL. - Pat-NoCal - 1:19am on 08/31/14

Go ahead and try it if you are overwhelmed with cabbage- LOL and a recipe - CathyZ from Kauai - 3:58pm on 08/31/14

recipe sounds wonderful. we have 4 small heads of cabbage growing in the garden. yay [NT] - AngAk1 - 2:51pm on 09/02/14

my Mom always "creamed" her sauerkraut(stovetop method, not the baked/roasted) but used a slurry of - AngAk1 - 1:49pm on 08/26/14

I get the tinest bit queasy every time I scroll past "creamed her sauerkraut". [NT] - MarilynFL - 5:47pm on 08/27/14

Perfect information Richard! Thank you and Apple Jack has a - orchid - 7:52am on 08/26/14

26567. Sally, did you post this recipe on Fine Cooking a long time ago? [LINK] - KarenNoCA - 7:43pm on 08/25/14 (1)

Yes, talk about a flash back!!!! That forum is no longer active, unfortunately.... - SallyBR - 11:32am on 08/27/14

26568. Baked Herb-Crusted Chicken Breasts were a quick and easy dinner last night. [LINK] - Curious1 - 11:55am on 08/26/14 (1)

This sounds flavorful and fast for a quick night's dinner. Thanks, C1. I love the recipes you post. [NT] - Pat-NoCal - 10:23am on 08/27/14

26569. ATT: site updates [LINK] - pmassell_93 - 1:26pm on 08/26/14 (11)

copied and pasted in a word document [NT] - orchid - 1:46pm on 08/26/14
I'm buying Paul a "cup of coffee"! [NT] - AngAk1 - 1:50pm on 08/26/14
Thank you! [NT] - deb-in-MI - 2:01pm on 08/26/14
Funny, I have absolutely no idea what Paul just said, yet I feel very relaxed knowing we are in good - barb_b - 2:06pm on 08/26/14

Me either. OpenDNS...he may as well as said "Open Sesame!" [NT] - MarilynFL - 2:36pm on 08/26/14

...and, of course, LM is blocking it. Oh well, it's back to work I go. [NT] - MarilynFL - 2:36pm on 08/26/14

LM is such a party pooper..... [NT] - barb_b - 2:59pm on 08/26/14
Oh my, I hope we are not going to get lost in cyberspace again. [NT] - KarenNoCA - 7:23pm on 08/26/14

If I understand correctly, basically, when you visit a website, your computer takes a - Traca - 10:38pm on 08/26/14
so this is done. Those of you seeing this of course, don't have DNS issues - pmassell_93 - 7:08am on 09/05/14

I've been up all night debating whether to have a coffee now... 4 am PST - pmassell_93 - 7:09am on 09/05/14

26570. Traca... Any feedback on your rec: Spice Tomato Bourbon Jam ? [LINK] - barb_b - 2:17pm on 08/26/14 (1)

I don't remember it and haven't canned since! I bet it was good though. Hope's recipes are - Traca - 6:51pm on 08/26/14

26571. New to me: An air fryer. Anyone know anything about it? [NT] [LINK] - CynUpstateNY - 4:35pm on 08/26/14 (1)

You must be watching Master Chef. I saw it on the show for the first time and it seemed to do a real [NT] - cheezz - 7:46pm on 08/26/14

26572. Gourmet Cookbook Yellow Print Tip - GeorgiaRose - 5:24pm on 08/26/14 (7)

I found this article last week that was interesting to me as to how it happened. [NT] [LINK] - Curious1 - 5:48pm on 08/26/14

Thanks! What an interesting article. I was amazed at the difference the lighting made for me. [NT] - GeorgiaRose - 9:10pm on 08/26/14

Looking around the web today, I came across The Gourmet Project - KarenNoCA - 7:14pm on 08/26/14

The hope is that you buy the book. The Tuesdays with Dorie and French Fridays w/ Dorie - Traca - 11:06pm on 08/26/14

Oh my, one thing I do not need anymore of is cookbooks. That is why I am searching recipes from the - KarenNoCA - 10:21am on 08/27/14
oh, I thought it was a proprietary thing. Hooking you in to buy it is even better. [NT] - MarilynFL - 2:20pm on 08/27/14

I ordered a used copy off of Amazon. It appears to be a second printing as - Barbara in VA - 8:44am on 08/28/14

26573. Help...I can't find the post in Tips about how to post a photo - orchid - 6:42pm on 08/26/14 (9)

Is #119 under Kitchen Tips what you're seeking? [NT] [LINK] - Curious1 - 7:00pm on 08/26/14
Sorry Orchid, I think I added the link to your post instead of mine. I'm afraid to try to remove it [NT] - Curious1 - 7:04pm on 08/26/14

No, that's not it. It was a post on the link, password and everything - orchid - 7:46pm on 08/26/14

And no problem with the link, I'll remove it. [NT] - orchid - 7:47pm on 08/26/14

Thank you, I'm so sorry. [NT] - Curious1 - 9:17pm on 08/26/14

Here it is.... [NT] [LINK] - MariaDNoCA - 8:04pm on 08/26/14

Yes Maria, that's it. Thanks so much but where in the heck is it posted? [NT] - orchid - 8:33pm on 08/26/14

It's 69 in T&T Kitchen tips, second page [NT] - AngAk1 - 8:43pm on 08/26/14

LOL! I didn't even see that there is a second page. You don't see` - orchid - 9:02pm on 08/26/14

26574. 2000+ reviews: Paula Dean's Not Yo' Mama's Banana Pudding [LINK] - Traca - 11:14pm on 08/26/14 (15)

It is sooo good... - DJM - 11:44am on 08/27/14
In the same vein, we ordered Emeril Lagasse's Banana Cream pie and it came with a - MarilynFL - 12:12pm on 08/27/14

"A gravy boat of warm hot fudge"---gaaaaaaah---watching too much of The Simpson's marathon BG [NT] - charlie - 1:39pm on 08/27/14

Note to self: the puddling layer would be awesome as a cake filling. I'm thinking of a rolled cake. - Traca - 11:43am on 08/28/14

pudding. [NT] - Traca - 1:20pm on 08/28/14

True, you don't want any 'puddling' going on :) [NT] - cheezz - 4:32pm on 08/28/14

I made this a couple years back. - Richard in Cincy - 6:45pm on 08/29/14
Just made this to take to a neighbor's for an impromtu dinner get together - looks great! - MariaDNoCA - 8:01pm on 08/29/14

Everyone raved about this and went back for 2nds...after already having a Mexican feast of a dinner - MariaDNoCA - 11:40pm on 08/29/14

YAY! I gave half of it away. Two days later, I wish I didn't. :) So glad everyone enjoyed it! And - Traca - 5:30am on 08/30/14

Does this qualify it for T&T? If so, think you should add it. :) [NT] - MariaDNoCA - 6:13pm on 08/30/14

I just went for my pan of leftovers -- and they ate it all!!! More ravs from folks who had it today. [NT] - MariaDNoCA - 8:51pm on 08/30/14

How many bananas did you use? I had 5, wish I'd used 8, the max amount in the recipe. [NT] - Traca - 10:55pm on 08/30/14

I used 6, but they were huge so more like eight normal sized ones. [NT] - MariaDNoCA - 2:19pm on 08/31/14

Done! :) [NT] - Traca - 10:58pm on 08/30/14

26575. Back from New England vacation. - Amanda_Pennsylvania - 2:32pm on 08/27/14 (2)

great update! can't believe Liam is in school. [NT] - AngAk1 - 2:51pm on 08/27/14

I know. He's a big boy now... [NT] - Amanda_Pennsylvania - 10:48am on 08/28/14

26576. Ice cream cone cupcakes - janew22 - 4:43pm on 08/27/14 (6)

jane, are these going to sit outside? If so, you might want to consider the - MarilynFL - 7:48am on 08/28/14

I've attached the cooked icing that used butter. [NT] [LINK] - MarilynFL - 7:55am on 08/28/14

Here is Rosie's White Chocolate Cream Cheese Icing -- you can definitely [LINK] - MarilynFL - 7:58am on 08/28/14

ice cerem cone cupcakes - janew22 - 10:54am on 08/28/14

the blender chocolate frosting in this recipe is meant to be kept at room temp. scroll down for it [NT] [LINK] - AngAk1 - 2:28pm on 08/28/14

Oh YES! I forgot about this icing. It's great! Just keep blending. Don't stop. [NT] - MarilynFL - 9:26pm on 08/28/14

26577. In memoriam: Meryl's "Mexican Chocolate Ice Box Cake" [LINK] - MarilynFL - 5:40pm on 08/27/14 (12)

How Sweet! [NT] - Melissa Dallas - 7:16pm on 08/27/14
What a lovely tribute. [NT] - Traca - 11:55pm on 08/27/14
Kinda choked me up... :) [NT] - MariaDNoCA - 12:57am on 08/28/14

Oh me too (blinking rapidly) [NT] - Heather_in_SF - 6:53pm on 08/29/14

Aw....so sweet! [NT] - deb-in-MI - 6:48am on 08/28/14
Meryl is smiling upon you Marilyn:) [NT] - Barbara in VA - 8:40am on 08/28/14
so so pretty in that square pan. [NT] - AngAk1 - 2:15pm on 08/28/14

It's a square springform pan. Love it for cutting square rather than pie-shaped slices. [NT] [LINK] - MarilynFL - 9:23pm on 08/28/14

We think alike! I have a rectangle tart pan and prefer that to the round ones. [NT] - Traca - 12:15am on 08/29/14

Very pretty! How did you get the cocoa lettering on? [NT] - cheezz - 4:26pm on 08/28/14

Printed her name in a 150 pt font on heavy stock, then cut the letters out w/ X-acto. Laid the - MarilynFL - 9:22pm on 08/28/14

Really clever! Nice font, too. What a sweet memoriam. [NT] - cheezz - 10:53pm on 08/28/14

26578. Cathy Z and Sylvia, I made the pork tenderloin in a baguette. Wonderful! My baguette [LINK] - Joe - 11:58pm on 08/27/14 (15)

I was surprised when a local Italian restaurant said their hot baguettes are Sysco. [LINK] - MarilynFL - 8:32am on 08/28/14

Sounds delightful, Mar. A quick call to this number - Pat-NoCal - 10:19am on 08/28/14

Thanks, SP! [NT] - MarilynFL - 11:18am on 08/28/14

Good luck! [NT] - Pat-NoCal - 11:36am on 08/28/14

oh my! I think I need to move there for the winter [NT] - AngAk1 - 2:20pm on 08/28/14

I'll book reservations!! [NT] - MarilynFL - 12:13pm on 08/30/14

Oh, boy. Sounds wonderful. - Amanda_Pennsylvania - 10:54am on 08/28/14
So glad to have found a winner. [NT] - Sylvia - 11:01am on 08/28/14
Excellent, Joe. So glad you tried it. I made it again two nights ago. - CathyZ from Kauai - 12:09pm on 08/28/14
yay! thanks for the good report. I can see this at your Bowl picnic. - AngAk1 - 2:18pm on 08/28/14

It seems the LB birthday cruise is becoming an annual event! - Joe - 8:50pm on 08/28/14

I made it too w/ Italian blend herbs and garlic powder. YUM. The bread wasn't - Traca - 5:32pm on 08/28/14

Try different bread, Traca. Good, sturdy baguette. The bread is important and very delicious. [NT] - CathyZ from Kauai - 11:04pm on 08/28/14

I tried this, too. Loved the pork, not sold on the bread. - Amanda_Pennsylvania - 4:53pm on 08/31/14

I liked the bread better on the second day. [NT] - Traca - 8:14pm on 08/31/14