natasha1270

here the ingredient label listed on the chile gallery website: Ingredients: Mustard, pineapple juice, papaya puree, scotch bonnet peppers, cider vinegar, orange juice, canola oil, spices, molasses, honey, and brown sugar. The puree vs juice specified must account for the difference in thickness of the sauces. Also, some more clues re: use of canola oil and cider vinegar vs white vinegar in the original recipe. N.

Chris, I feel your pain. I got hooked on coyote cocina fire roasted salsa a long time back and then it disappeared from my local source. I mail-ordered for years after but felt ridiculous spending so much on jarred salsa and eventually gave up. Making your own is easier but there is something about that salsa I can't let go. So enough of my problem. I found these links with the Inner Beauty Recipe straight from Schlesinger's desk: http://www.seriouseats.com/2007/02/chris-s...gets-saucy.html http://www.seriouseats.com/images/20070215schlesipe.jpg If this doesn't match your ingredient list, maybe you could list what's on the jar and we can all help sort it out. Good Luck on your quest!

Here is the William-Sonoma recipe: http://www.williams-sonoma.com/recipe/reci...7BB2E701A26393D It's been a while since I made them but I recall that they did turn out fairly similar. I bought the WS "cream boat" pans from the outlet a few years back and had no problem with release. eta: if the link dies, go to their website and search the recipes for Cream Boat Cakelets

Andie, I hate to do this to you but I saw it last week at Bloomingdales and must say that the Sur la Table pictures don't do it justice. If it is the same color I saw, it's not as light in person. More intense. Jewel-like. But it may just be that the pieces I saw had heavier applied enamel. Or my monitors. If I wasn't so firmly invested in the dune and black satin, the fiesta bright color would have had me whipping out my card in nothing flat... or well, maybe just one piece would be nice? N.

The oven was hot. I had the chocolate. So I made some impromptu brownies last night using the Ina Garten recipe I posted earlier. Half recipe. Half with nuts/half without. I cut back the instant coffee by half because I'm sensitive to caffeine and in this recipe, it puts me over the edge but most other people tell me they can't tell the coffee is there. In her cookbook, Ina recommends using Ghirardelli (I think) so that is what I use for these, too. Didn't really get that nice glossy finish this time but they tasted great all the same. Dense, intense & fudgy. Normally, I am in favor of simplicity but last night I was wishing I had some homemade marshmallows to add with the chips and walnuts for a rocky road variation. enjoy! N.

I think I already came clean about my white bread, mayo & potato chip childhood habit. However, the regular or ranch flavored doritos also make a good substitute. And I have a vague memory of smooth peanut butter, sliced bananas drizzled with honey sandwiched between whole wheat bread. Why, I think the whole wheat just about makes it a health food snack. Also, there is some coconut toast spread thing out there that we used to get at Stuckeys that tastes mighty fine between two slices of bread. N.

I'm a fan of Ina Garten's Outrageous Brownies recipe with or without nuts. Sugar & cold eggs to hot butter & chocolate for glossy top. I have also read this advice in an article quoting Alice Medrich. Rapping the pan midway is essential! "Shocking" the pan by placing it in the fridge or atop a pan of ice water is also supposed to produce a crispier/denser texture but I haven't played around with this much. True? N.

I really like the idea of the galley-style layout you have. Is there a special need to have the cabinets set back from using the full length of the walls? I'm speaking to that foot or so left of the walls, dangling on the bottom of your galley picture. Have you given any thought to moving the fridge to the end in that space on the side of the sink? You would have to lose some of the counterspace along that wall but you still have the island which seems to have a bit of work surface and you would have a workable fridge, sink, stove triangle. In place of the fridge on the upper right, I would continue the storage for an entire wall of floor to ceiling storage. ::swoon:: very modern too. N.

Pepperidge Farms used to make this "cookie" that was total chocolate death... and I mean that in the nicest of ways. Creamy chocolate "mousse" sandwiched by two thick, buttery chocolate cookies and drenched in milk chocolate. I only remember seeing them sold individually, two to a plastic tray... For years after their mysterious disappearance (I think late 80's/early 90's), I would look for these in the cookie aisle even though they had something like a thousand calories per pack. But I can't recall the name. Anyone? N.

This might not be quite what you are after but peanut butter is banned extensively at schools and prisons. edit to add: schools for allergies and prisons because people hide things in it. N.

I bought an item that was advertised as a manual pasta extruder several months ago but must admit I yet to use it. It is made by Tamboli, is brass and came with several dies. Here is a link for a similar auction on ebay: Tamboli A quick search also turns up this Torchio Pasta Hand Press that looks like it would be able to handle a stiffer dough very easily. N.

Beautiful houses everyone! I hope it is ok to post this here as it is not my creation... last year we spent Christmas in Maui and I took these pictures of the hotel's gorgeous gingerbread house: My own attempts have been more along the lines of kit houses but I hope to find time some day/week to design one from start to finish. Thanks for the inspiration! N.

Just some more info to confuse... The Epicurean refers to punches and sherbets served after the entree and before the roast but states these items are not given an extra heading on a menu. and this page simply refers to it as sorbet. N.

another for entremet... from webpage on service à la française: N.

I have a bowl thing too... My dream is to complete a set of vintage Fiesta mixing bowls. I think the re-issued Bauer 2000 also has a very nice bowl set. Cuisipro, Le Creuset and Rosle all make deep mixing bowls, too. Perhaps a search of Amazon.com, Cooking.com or Kitchen, Etc online will help you find a style you are comfortable with? Also, Mason Cash makes wonderful mixing bowls and the pudding basins make great (smaller) mixing bowls, too! N.

Kristin, I would love to see the variety you have, too! I must not be looking at the right places... As for the hazelnut/chocolate pocky, I can only eat 1 or 2 sticks at a sitting whereas with the original pocky, I could practically eat the whole packet! These were interesting because I have never seen the packaging for Pocky with the LU brand before. Apparently, they are now marketing for Glico in the US. I tried to find out more info on the LU/Glico connection but instead found out that they also market "Pocky" as a product called "Mikado" in Europe. Wouldn't it be great to see some of those "euro-pocky", as well? enjoy! N.

hazelnut milk chocolate pocky a little goes a long way... N.

I haven't seen the shows you mention but they sound very similar to the bodum super bowls I have. I love them! They come in two sizes, have plastic lids and the big one is huge. I purchased mine from bodum.com but I couldn't find them on the website now. Here is a link to one on amazon: http://www.amazon.com/Bodum-Superbowl-Purp...e/dp/B00005LM1B good luck! N.

Last weekend, we had a good time at the Graves Mountain Apple Harvest Festival. They were making and selling fresh pork rinds, caramel apples, apple slices with caramel, apple cider, fried apples and apple butter doughnuts (really good!) along with the usual suspects: funnel cake, ice cream, etc. On the way out, I picked up some local wildflower honey and a few jars of graves mountain apple butter, applesauce, red pepper jelly, quince jelly, cantaloupe/peach jam and watermelon rind pickles as well as the bag of apples we picked. All in all, a good time. N.

"And the Winner is... Tasha Callister, 26, of Jacksonville, FL, whose Puttin' on a Ritz would consist of vanilla ice cream, caramel and Ritz crackers." enjoy! N.

+3 more... Everybody Eats Well in Belgium by Ruth Van Waerebeek for some very good waffle recipes and much more, The San Francisco Ferry Plaza Farmer's Market Cookbook: A Comprehensive Guide to Impeccable Produce Plus Seasonal Recipes by Peggy Knickerbocker & Christopher Hirsheimer, and... Anybody Can Cook by Gwen French... a nostalgia buy. My oldest sister has the original, very worn and yellowed copy that my mother used when we were growing up... Missing its cover, a few index pages and with all of her very neatly written comments and notations, it was the very first cookbook I ever made anything from and I thought I would get my own copy. It won't be the same but I am looking forward to trying some of the recipes again. N.

I have also been very interested in this system and am thisclose to breaking down and buying it. Looked around and found a website where someone has documented their Aerogrow experience. It seems very low maintenance which sounds about perfect to me. Hopefully some other herbs will come available soon. I would be most interested in sage and thyme since I can never get them (mainly thyme) to grow well in pots. From the rainyday website...they first tried the lettuce kit: http://www.rainydaymagazine.com/RDM2006/Ra...rowAssembly.htm http://www.rainydaymagazine.com/RDM2006/Ra...rowPlanting.htm http://www.rainydaymagazine.com/RDM2006/Ra...roGrowWeek1.htm http://www.rainydaymagazine.com/RDM2006/Ra...roGrowWeek2.htm http://www.rainydaymagazine.com/RDM2006/Ra...roGrowWeek3.htm http://www.rainydaymagazine.com/RDM2006/Ra...roGrowWeek4.htm http://www.rainydaymagazine.com/RDM2006/Ra...GrowUpdates.htm http://www.rainydaymagazine.com/RDM2006/Ra...GrowCleanup.htm and then the herb kit: http://www.rainydaymagazine.com/RDM2006/Ra...erbAssembly.htm http://www.rainydaymagazine.com/RDM2006/Ra...HerbUpdates.htm enjoy! N. edit to add: I just remembered my local Sur La Table store had set one up instore that was a few days old the last time I was there so I will probably go this weekend to check it out.

Tonight I made liege waffles: The recipe is from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeekand and is the best I have found yet. Alot of people have mentioned fermenting their waffle batter overnight. I think I will try that next time to see what it will add to this recipe. For quick, no fuss waffles, I use the golden malted mix but am interested to try some of the other recipes everyone has mentioned. N.

They've got it down to 5: http://www.benjerry.com/scoop_shops/dousaflavor/index.cfm "Robin Thorneycroft, 25, of Richmond, B.C., who suggested a flavor she calls Italian Renaissance, made of amaretto liqueur ice cream, cherry chunks and sliced almonds. Timothy Link, 36, of Troy, Idaho, whose suggestion was Mojito, a lime-based sherbet with mint, brown sugar and rum added in. Kerstin Karlhuber, 25, of Boston, whose Wackie Chan would be sweet cream and ginger-flavored ice cream, with chocolate-covered fortune cookie bits and fudge swirl. Tasha Callister, 26, of Jackson, Fla., whose Puttin' on a Ritz would consist of vanilla ice cream, caramel and Ritz crackers. Reina Chilton, 26, of Tempe, Ariz., who recommended "ApricotAbra," a mix of apricot chunks, dark chocolate, vanilla ice cream and tart apricot preserves. " The Italian Renaissance combo sounds very good. I think it would be good with either cherries or apricots. enjoy! N.

+3 Tartine by Elisabeth Prueitt and Chad Robertson Baking: From My Home to Yours by Dorie Greenspan Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard ...and a few more I'll have to add later. enjoy! N.