natasha1270

Shel - I haven't tried them but I have heard very good things about June Taylor products. You might be interested in her apricot conserves and you might even be able to pick some up locally: http://www.junetaylorjams.com/conserves/conserves.htm

Tracy - Thanks for the awesome update! You are doing great research :-) I'm glad you mentioned the yellow extracted matter in case that happens I won't freak out and toss everything. I started my 2x extraction of grade b madagascar beans in Wray and Nephew Overproof as suggested by Kerry last week and it has already acquired a lovely color but is of course a long way from vanilla. Hopefully, my current batch will last until this one is ready. Last night I was looking up some information on sugar in vanilla extract and came across this question on the FAQ page of Nielsen Massey: http://www.nielsenmassey.com/culinary/faq.php I remember adding some sugar to my current stock of vanilla so I threw in a Tbsp to see if it will make any difference in extraction time.

I'll keep an eye out for that when my beans arrive. Do you dilute or keep it at full strength? eta. This time I've ordered the madagascar beans from vanillaproducts on eBay. I can't recall where I got the beans from last time but I have been very happy with my vanilla.

I'm coming to the end of my vanilla and just placed a purchase for some new beans. I'm 99% sure I used Absolut for my last bottle. From this thread, it seems like quite a few people experimented with different spirits. I am primarily using my vanilla in baked goods and just want the vanilla essence but was wondering if it would be worth the effort/expense/space to make several batches with different base spirits. Or maybe trying a non-grain-based vodka this time around. For those who have extracted in alcohols other than vodka or everclear, can you detect a difference in the final product (baked item vs unbaked) and do you find having the variety of vanillas useful? Tracy/thock - how is your experiment going? Do you find yourself favoring any one extraction over the others?

http://www.emiindustries.com/blog/bid/59971/Stainless-Steel-Tables-The-Feet-Make-All-The-Difference Comparing your pic to this website, it looks like its called a bullet foot: - Bullet Feet: These have a contact area to the floor that is only about the size of a quarter. They also have a hex configuration at the bottom so that even if there is a heavy load on the table, they can be adjusted with an open end wrench. Bullet feet come in plastic, base or 'pot metal,' and stainless steel. Have you tried adjusting/shortening the other legs to match the one that is stuck? Just a thought. Re-read and it sounds like you've already tried.

Thanks for confirming because the longer it steeps, the better. I keep it in the fridge just in case but I wasn't sure of the overall shelf life. Its very common Filipino condiment to use the vinegar for dipping.

Maybe I can post my garlic question here? I like to steep raw garlic in vinegar with salt & black pepper, sometimes red pepper flakes. I'm not boiling the vinegar like you would for pickling. Is this safe to keep for extended periods of time?

Just happened to be searching recently for some garlic info and this snippet from the Christopher Ranch FAQ may be helpful to include here: http://www.christopherranch.com/archives/3173 •CAN I FREEZE PEELED GARLIC? You can freeze peeled garlic but it changes the consistency. Frozen garlic can turn mushy when thawed, but the good news is that most of the flavor remains. It’s best used in sauces or dishes that don’t need chunks or pieces of garlic. Store in the Christopher Ranch bag or any airtight plastic or vacuum-sealed bag (get all the air out first) and freeze for 3 to 6 months. It may be necessary to double bag it so the aroma does not “travel”.

I think I've mentioned chocotejas (http://helenachocolatier.com/Orange-Chocoteja-OCT.htm) on eGullet before and I would definitely request some in a care package. My favorite is the orange.

Kirkland Ancient Grains Crackers & Cabot Seriously Sharp Cheddar are the only Costco sampled products I've ever brought home with me. I like them so much I've actually repurchased them many times. Stoned Wheat Thins used to be my go to.

That's great news, Dejah. I bought one last week and haven't used it yet. The crockpot website sells additional canisters for $5/ea.

Shel - I regularly make around 3-4lb of potato salad at a time and use a 3 liter sistema container to hold it. It is usually very filled. I'm gradually switching over to glasslock containers so even though you asked for stainless, I would recommend the glasslock. http://www.amazon.com/gp/aw/d/B001DYV574/ Eta: actually, I just realized that I use 3-4 lbs of potatoes to make it. Not sure what the final weight is but the volume fills the 3l container.

Jim - sorry, I just happened to have a loose roll on hand with no markings. Glad that Kerry was able to provide some more detailed research.

I just tried some medical or first aid tape and it stuck pretty well to parchment. Also, a bandaid stuck really well but not sure if that will help you.

SW, I happened to be at Costco this week-end and saw the extra heavy mayo for sale. Good luck on your search

Peanut butter (never smooth enough), curry paste (I like Thai Kitchen and another brand I forget the name of besides the jar is just too convenient), coconut milk (just buy frozen), grated cassava or coconut (ditto frozen), pizza dough (I love the frozen NY Pizza Dough at Whole Foods better/more reliable than my own), mozzarella. One thing to note in my non-eG world, no-one I know would even attempt to make any of these at home even once. Its kind of a given these would be purchased but I like to dabble.

I'm not a big TJ fan but have recently become addicted to the chicken tamallitos.

Even though you think it isn't the problem, I would try it with bottled water next time. The brita filter only reduces the chlorine and it may be interfering with the rennet.

I still can't forgive IKEA for getting me addicted to and them dropping those raspberry gummy drop candies so many years back. I used to by bags and bags and bags and store them in the freezer. Perfection. It's been ages since I last visited IKEA, sorry to hear they have dropped the daim bars, etc. Hopefully some of the foods have just been rebranded.

I'm ruined for all other chips! These are the best ever. The end.

Stopped by World market this week-end and was sad they had a sign up on the barren cadbury shelves that imports have been halted due to the recent Cadbury/Kraft sale Today's treat: KitKat Chunky - hazelnut cream.

I purchase Bonne Maman for everyday but if I remember correctly Smucker's Orchard's Finest preserves are pretty good. Our all time favorite splurge is from an Italian company - Prunotto. Their Blueberry/Bilberry is incredible!

Baked Spinach Cannelloni/Shells. Spinach, Ricotta, Parmesan. Cannelloni or other shell. Bechamel.

Dr Pepper Ten. Marketed to men. Is it really more manly to drink a soda with 10 calories than a Diet Dr Pepper with none?