natasha1270

I'm sure there is a whole host of corporate/economic issues at play as well. 'Big Milk' is very much in charge of the US milk supply. In my area, I can purchase Trickling Springs at Whole Foods or Lewes Dairy cream with no additives (pasteurized) at Balduccis. I can't remember if the Horizon Organic brand has any or not.

Perhaps you are overlooking the physical size disparity of the US vs UK or Denmark in regards to time to market? The ultra-pasteurization that is so common here triples shelf-life. It is always worth it here if you can to pay the premium and support the smaller regional dairies. I'm jealous of all the wonderful dairy products the UK has on offer - double cream, single cream, clotted, etc. There is a huge tradition of these in the UK, I'm not surprised that you would be surprised at our relative lack of the same. eta. because u-p process 'cooks' the milk, I assume many of the additives are there to compensate for any lost properties (ie reduced whippability, etc)

Not sure but maybe starting it in a cold oven helps to minimize/eliminate splatter because I never notice any issue with the oven bacon. I assume the rack must be fairly well lubricated, any baked bits usually just wipe off. fyi, I prefer my bacon to still have some life left in it (ie. not shatteringly crisp) maybe this is more of a problem for those that prefer it more crispy and it gets more baked on?

If your lemons are too big, Amco makes a larger size for oranges.

Could you reserve some of the bundt cake batter and use it in an upside down bundt cake pan to bake a core/plug for the center (with any opening closed with foil of course)? or just bake extra in a muffin tin?

yes. would love to have some bacon and a slice of lemon chess pie.

It is a lemon flan (as in open pie/tart) but if you think that is going to through people off why not just call it a lemon tart? Either way it sounds tasty. It seems to be an enriched lemon chess pie (minus cornmeal I guess makes it a lemon custard) topped with lemon curd & meringue.

I have the wooden reamer, press & juicer but 8 times out of 10 for small amounts I can't be bothered and just fork the lemon or lime.

Ever since I started cooking bacon in the oven, I have rarely made it any other way. I use the Alton Brown method (I think) - sheet pan of bacon (on a rack if I'm feeling virtuous), cold oven, set to 400. Check every 5 min or so once oven comes up to heat and remove once bacon reaches desired crispness.

Wanted to add that my vote for one of the most brilliant, interwoven product placements in film would be Lost in Translation. "For a relaxing time, make it Suntory time."

Surely that honor should go to Sandra Lee?!

Recent discussions of TG made me curious so I did a little online digging and found this regulation (dated 2001) http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/01-016DF.htm Which leads me to suspect that TG can probably be found in any meat product labeled as containing binders or enzymes.

I think it is more for separating the fruit from the peel.

It is probably installed 90 degree off because there's not be enough clearance for back/hot, front/cold set up.

grapefruit knife

I use the waffled-type liners in drawers because I don't like stuff to shift around.

Probably looking for the Mary Jane Peanut Butter Kisses that come out for Halloween in the orange & black wrappers. The regular ones have always been taffy-like. Here is a link about them: http://www.candyblog.net/blog/item/mary_jane_peanut_butter_kisses/

The first time I ever persuaded my dad to buy me a chocolate easter bunny I was so shocked when I bit into it and found out it was hollow!! Such disappointment! Right up there with that first youthful taste of bakers chocolate. These days I like to buy the Godiva or Lindt bunnies for the next generation. Hollow but they don't seem to mind.

I am not organized enough to be a couponer (although I secretly wish I was) and have never witnessed any extreme couponing. In fact, I can't recall the last time I saw anyone using a coupon at the grocery stores in my area but I know they must be out there! On the rare occasions I find and use a coupon. it is almost always for an item I am already using - either snipped or affixed to the product packaging or in one of those store coupon dispensers. Occasionally I happen across a coupon on the product website. TLC just started airing a show called Extreme Couponing and I wonder if this will spur people on. http://tlc.com/extremecouponing Stores fear and cash registers cringe when my friends wife hits the aisles. I get the impression that she has somehow parlayed 1 purchase of toothpaste, razors, etc into a coupon fueled closet busting lifetime supply.

I have no experience in any of these modern techniques and this might be a huge stretch but I have read about honey calcium alginate wound dressings and assume you could somehow translate this into creating something edible (of course not the bandages but the idea of them: honey + alginate).

It's funny you mention the couponing show becuase I was just mentioning to someone that I had seen one of those shows and someone had filled practically their entire driveway with boxes of cereal for some ridiculously low price. I was astounded but then they also mentioned that they were donating it all to a local food charity which was great to hear about.

With all this sugar, why do I still have treacle and cane syrup on my shopping list? Maybe I should add some jaggery in there for good measure? I don't think your jaggery supply is hoarding, in my family we call that having 'back-ups' and 'back-ups to the back-ups'!

Ditto &etc., and I'm a diabetic. Add in some turbinado, demerera, panela, palm sugar, swedish AND belgian pearl sugars, lt & dk muscovado, golden syrup, sub caster for superfine and include the 4 lbs of brown and white sugar cubes that just got delivered from amazon.com yesterday and I guess you could say I'm a hoarder. It's a hazy memory but I think I ordered some sugar from Rancho Gordo this week-end, too. I go through phases and am finally working my way through all the different kinds of honey I've amassed by bringing a bottle to work for use in my afternoon tea (I also hoard my leftover raw sugar packets from the coffee station in my desk drawer even though I bought a box of the stuff that I also keep there - eek!). Had to stop buying so many different varieties of salt because I'll never get around to using them all. eta: I acknowledge my sugar packet vice as hoarding but the rest I always just thought of as a well-stocked pantry LOL! At what point do you consider the line crossed? 15 varieties of honey or 15 jars of the same?

Andie - Will you be trying it out? Would be very interested to find out if the canned product lives up to its promise. I have had nothing but good experiences with Chefshop so I expect it should. I happened to make sticky rice with the frozen coconut milk and it was pretty great! Just the pure coconut flavor came through. I think the brand at the market has a slightly higher fat content but my math could be off (57.5g/50g from fat). I stocked up on a few packs the last time I was there and if I recall correctly the price was $3.59 or $3.79 per 16 oz pkg.

My understanding is yes and with most of these home extruders you will not be able to use a stiff enough dough. I recall you are very active in the Charcuterie topic, maybe this link will interest you: http://www.ehow.com/how_7359366_use-sausage-stuffer-pasta-extruder.html