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Thanks, @blue_dolphin we're kind of on the same page here. I used a TJs crust product some yers ago and was pleased with the result, especially considering it was the first time using the product. For this project, the Pillsbury prodct came up as a good option as did the Wholly Wholesome pie crust product. Based on reviews I've read, I'll most likely choose from those three. Wholly Wholesome has the advantage of being fully formed which makes the first quiche a little easier for me, and "falure anxiety" will be reduced somewhat. That said, failure can be fun, too, and a spectaculr failure would have Irina and me laughing and enjoying the experience. Thanks for your suggestions ... very helpful

I've not thought abut a cracker crust' But I will now, but not for the first one that I make. The first one or two will be about the filling and getting comfortable with that. I have made crcker crusts before, twice, and I used lemon crackers/wafersof some sort because I made a lemon cheesecake. I remember not being very satisfied with the result. I'd have to look at my notes (if there are ant) to see why I was dissatisfied. I just remember it being OK and that it cold ahve been better. It was the first time I tried such a thing. The other issue for me is not knowing how fine the cracker crumbs should be, or how thick the crust should be, although Good advice can be had here, I'm sure. Thanks for jumping in.

I’m not @Smithy either but I recommend the Pillsbury pie crusts that are sold rolled up, in the refrigerator section. Two crusts/box, can be frozen for longer storage. Just unroll them, fit into your 9-inch pie pan, crimp the edge, and blind bake. Trader Joe’s sells a similar product but frozen. It’s very tender and made with real butter that you can taste but often has a lot of cracks that need patching. I usually use a 9.5 or 10-inch pie pan so I need to roll either of those crusts out a bit to fit the bigger pan. For that reason, my quiche ratio has always been 3 eggs and bring the volume to 1 3/4 cups with half & half.

Not Nancy, but have you thought of making a crushed cracker crust? This is a crust made with Ritz crackers that I have been thinking about making. I can make pie crust from scratch and I do have to say that it usually turns out well. But I have failure anxiety and I always think that the next one is going to be just like concrete. So I hate making pie crust. It seems like this would go well with the cheese filling in the quiche. It probably would also be good with crab or Lobster.

Is this the address to where the workshop will be held? 4850 Rue Molson, Montréal, QC H1Y 3J8, Canada

Chili a la Franey from “Chili Madness” book - made with a mixture of ground pork and beef, onions, green bell peppers, celery, garlic, red kidney beans, serrano chili, crushed tomatoes, oregano, cumin, ancho chili powder, bay leaves and beef broth. Topped with some sour cream and cheese

@Smithy I'll probably never make my own pie crust. Have you any bbrand or type of crust suggestions for a pre-made crust for this quiche idea? A lady friend, after hearing about the idea, asked if I could make her a lobster or crab quiche. that sounds like a great idea, crab is in season now.

At this end of the globe, it's hard to imagine "so damned hot" but I know it happens, and will again here! How did you dress that salad?

Miso eggplant on rice Things ina bowl with gochujang and minced pork Store bought ravioli, spinach and ricotta in a mushroom sauce. Salad because it’s so damn hot. Mangoes from our tree and tuna from a can. Things in a bowl stir fry edition Pad kra pow Another Saturday night with the Carolines. The dip is pesto, the cheese is smoked and the figs are divine.

Thanks Kerry! Booked my hotel! I will note that I was able to get better rates by booking through a third party travel site. Same generous cancellation policy and free parking. Your mileage may vary.

I am surprised to see Somali food in Amarillo. Looks good to me! Route 66 really is pretty interesting. On one of our trips out west we jumped on and off Route 66 a few times. Have you been to Rudy's Bar-B-Q? It is a chain based in Texas that we sought out for really good drive-through food when we were traveling out west when Covid was a larger consideration. Drive-through usually worked for the camper van but you might be a bit more constrained with your rig.

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane) GRiker Rajala Kate Jared A Kelsey Hayley Eat.Choui Audrey Brown

It's a reverse engineering of the Gutterpunk burrito from Juan’s Flying Burrito in New Orleans. I’ve never learned why they call it that, I'd theorized that it sounds like something that could be cooked together in a pot on the streets by Gutterpunks (a willingly unhoused subculture that has a presence in the city).

Dried. I was skeptical but I trusted the recipe and it worked out well. We do always have frozen grated coconut on hand, so it might be interesting to try the same recipe with that to compare and contrast.

Re: empty freezer ... I think she was filming in a studio set. While not particularly useful for me based on how I use vanilla extract, it's nonetheless usefu to know, and I'll check its validity on my other extracts at some point. I liked using the butter wrapper to grease pans and in the microwave, and the quiche tip is very useful. I'm expecting a house guest and it'll come in handy. Like you, I liked the taco trick but probably won't use it much, or maybe I will as it helps make the process simpler for me. And the smashed taco thing was simple and will be used regularly, as will the smashed fruit pie trick.

Did they mean refreeze it first? Otherwise, yeah, that doesn't make sense.

The collection of Bánh Mì Tacos cracked me up! - particularly the Creole Chicken Bánh Mì Taco!

Criminently! When I see menus like that I wonder why I bother to cook for myself, or travel except to places like that! Such creativity! Thanks for the link. We don't still have an explanation of the source, but there's plenty of inspiration here. 🙂

I could wish that she didn't use the descriptor "hack" so much, but that might simply be because I'm jaded to the hackneyed phrase. I agree that she has a good presentation style (except for that) -- very laid-back and easy-going. I especially liked the quiche ratio: break 3 eggs into a 2-cup container, then use dairy to bring the quantity up to 1-1/2 cups no matter how big or small the eggs are. I'll definitely try that one, as the perfect egg:cheese ratio for a 9" quiche. I also liked the use of muffin tins, turned upside down, as taco holders. Some others, like the jargarita and the use of store-bought waffles to make croutons, made sense to me although I'll probably never try those tricks. I did marvel at how empty her freezer compartment was, to allow the storage of a bottle of bourbon and still have empty space! 🙃 What tricks have you especially found useful?

Is the grated coconut dried or fresh/frozen?

Tonight I spun the vanilla ice cream i mixed on Saturday. When I opened the jar after the spin was finished, I found that the result was too soft around the edges so I stuck it back in the freezer for 15 minutes. That took care of the problem. We topped it with some toffee sauce and happily ate it. Tomorrow I'll spin the frozen peach yogurt and report on that. I think I didn't apply the pressure evenly so will try to be consistent in applying the pressure tomorrow. @weinoo We were happy with sharing the one cup portion. One other comment - I used vanilla bean paste instead of extract and while it was thoroughly mixed in, after freezing and spinning it kind of clumped together. You can see it in the picture. Also, the manual says to do a re-spin if the ice cream is too soft. That doesn't make sense to me. Maybe someone can tell me if it makes sense to them.

When I searched for gutterpunk burrito, I was directed to this place, Juan’s Flying Burritos, mostly in New Orleans with an outpost in Pensacola. If you scroll down the menu, they have several “punk” burritos. I didn’t see an explanation but I might have missed it.

Have never had Somali food, nor goat for that matter - it looks delicious!

After my shopping adventure, I perused the local tourist flyer in the laundry room. Thanks to the weather I may get another day to Get My Kicks on Route 66. I learned, from looking through it, that there's a LOT more ethnic diversity than I'd have expected. It's reflected in the grocery stores I mentioned above, and in the restaurants that I didn't even know about until I started spotting them while driving. Whaddaya know. I could eat myself silly around here and never eat the same cuisine twice!

There actually were a couple of "African market" listings with Somali food. I chose the one most nearly along my route home, that said "truckers welcome" although I'm not a trucker as such. One the way there, I turned into the wrong parking lot, that had this building: The building to the left of the Asian market is a Burmese restaurant; I also passed a Thai restaurant or two, and maybe a Vietnamese restaurant. But no, I was set on Somali food. I pressed on, and found the place in question. Err... yes, really. I half expected the door to be locked but it wasn't. I went inside. Nobody there but the proprietress, who at first thought I was asking for a "restroom" instead of the "restaurant". I thought about walking back out, but decided to take a chance on the place. They offered goat and rice. I don't get many chances at that. I'm glad I did. She packaged it up, complete with salad and utensils and a banana (tomorrow's breakfast!) and sent me on my way, $20 later. Inside, there was a gracious plenty of rice, goat, and a "salad" that will serve to augment other salads. It's a lot of food. The salad has a very sharp onion that will benefit from a good vinegar soak, but I have no other complaints. The rice is fluffy and delicious, and seasoned with something I can't quite identify: garam masala, perhaps? I'm not sure what the lime is for but I tried it on everything. The goat is very moist and tender, and seasoned similarly to the rice. It's advertised as "goat" rather than "kid goat" (or "cabrito" in this area) but it has nothing of the gaminess I've been told to expect. Maybe it's kid. There's a lot. I'll be making more than one dinner from it all. And yes, with all these groceries I already had, and those I bought today, I could have been cooking. But when will I have another opportunity at Somali food? Edited to add: I forgot to mention the red stuff in the little plastic condiment container. it's a nice, spicy, pepperish sauce, most reminiscent of peri-peri. I didn't think it necessary on anything I tried, but it didn't detract either. I'll use it on something.