BetD

Thank you, I wasn't quite sure where to start.... point taken on the tester!

I need to bake and freeze up some lamb meatballs, and having recently taken the plunge on a CSO, I wondered if there would be any advantage to steam baking them over doing them in the regular oven, and if so, what you might suggest for time and temp. I am planning to use the recipe for Beacon's Meatballs that FatGuy posted on the meatball thread once upon a time. I tried searching, but have not come up with any combination of terms that gets me anywhere. Any guidance is surely appreciated, even though I am a consummate lurker, you are all my trusted advisors in many matters of the kitchen... including the purchase of way too many books and toys.

It was the whole chapter on Cocktail Cookies that sucked me in.... I love savory over sweet most any day.

My best guess is that it is a big country and they don't have the sales force in place... But I have, upon ocasion, been known to be wrong. Canada is also a very large country. I would not be at all comfortable with that sales model, and am not entirely comfy with even the thought that I would have to call someone to discuss the purchase, which is the case here. No option to just buy online.

The cost info that they sent me follows: COST: The Thermomix TM5 is $1,299 USD. For non-California residents there is no tax. SHIPPING: Shipping to your home is included at no cost to you. It will ship from Dallas and arrives quickly in just a few days from the date of your order. (Price includes free shipping to all mainland United States plus Alaska and Hawaii. Shipping to U.S. territories such as Guam, Puerto Rico, etc., is not included. Please contact order desk for an estimate.) I

This is all such great feedback... for the amount of money involved, I would hope to see the amount of love and devotion garnered by the Instant Pot! Very helpful, thanks!

I got an email this morning that the TM5 is now going to be sold in the US, which, of course, got me to looking into them again. Are those of you who own them still in love with them and using them regularly? I have a couple other large counter top toys (Instant Pot, Airfryer) that have been added to my kitchen Arsenal and are being stored downstairs, as all are BIG. This would definitely fall into that category, as I just don't have room for them on my counters permanently. I guess the good news is that carrying them up and down stairs burns off at least a couple calories.

Meritage...... waiters love to "correct" this one, and, as Wiki puts it, "Frenchify the word" ( from Wikipedia - "Although many people, including many wine experts, have a tendency to Frenchify the word "Meritage" by pronouncing its last syllable with a "zh" sound, as in "garage," the Meritage Alliance specifically states that the word should be pronounced to rhyme with "heritage.")

Pink Slime......... I did a little googling after watching the show and am stunned. I am hooked for the season!!

I was given a book on Russian Cuisine and many of the recipes call for a dint of salt or other dry ingredient... can anyone give me some guidance on what this might be in US measuring spoon quantity? The only thing I was able to find by Googling creatively was one reference to an amount "on the tip of a knife", but that is not terrribly precise either Any direction would be enlightening!

I have been enjoying the Gourmet Live app for the iPad... it was free, the content is free and it is kind of pretty As I understand it, it uses a combination of new and archieved materials. While not, in itself, the most compelling reason to finally get that iPad (and there ARE plenty of reasons!), if you have one, check it out!

Yippee!!! After being on pre-order from Amazon since April, it has arrived and it is lovely. Although I have never really met a bean I didn't like, these look like dishes that I will want to add to my "YUM.....make again" list. Nice job Steve

Are we looking at cherries?? I have the books and see a recipe for Steamed Rice with Sour Cherries and Chicken.... might that be it?

As kids, we used to BEG Mom for blue frosted cakes, but she was steadfast in her refusal. Her reasoning revolved around her childhood in a copper mining town, where the leachate from the tailings was blue.... and toxic. That was her story and she stuck to it for years before her youngest child finally wore her down through sheer persistance. I, being the oldest, never had a ghost of a chance at winning that one

After a long time watching eBay, I finally got myself a full set and some answers about the screwy numbering of the issues. The magazine started out as a monthly publication titled "Cooking" and it was a small format (approx. 5 X 8). Issue no. 1 was March 1978, these ran through issue no. 10, Dec. 1978. The next issue was the first of the large format (8 1/2 X 11), bimonthly format with the "Pleasures of Cooking" title and was numbered Vol. I No. 12 Mar/Ap 1979. The last issue, to my knowledge, was Vol X No. 1 July/Aug 1987. I *think* this is right Betty

well...... YEAH..... it's just wrong to do it any other way! The very fabric of the universe is in danger of unraveling if we don't pay attention to details like this (I am so with you on this one) Once the bread is properly arranged, I am a diagonal slicer. I think it just is easier to eat this way, but it just might be leftover childhood rebelllion against my across slicing mother.

um...... a guide for slicing toasts in half for Melba toast?? ← Oh come on, you must have peeked at the original thread....... The Melba Toast slicer is demonstrated here. ← I plead Not Guilty to peeking.... although I must have seen it first time around I spose, because I was SO sure that is what *I* would do with this thing now I want one....... sigh

After you slice your Melba toast, you can flip it open and grate nutmeg with it!!

um...... a guide for slicing toasts in half for Melba toast??

In the spirit of creative usage, I use the "disposable" showers caps from hotel rooms to cover my bread bowl while the dough is rising... they have a stretchy elastic edge that handles BIG bowls and keeps the dough all humid and happy

Count me in the sacreligious camp too... I use a Cutco serrated knife for my slashing. (boy, doesn't THAT sound wonderful if taken out of context ) I make fairly "wet" bread and I always felt my razor slashes were more drag than cut, but the serrated blade works like a charm. It is true that confidence is a huge part of the process and I really should try my lame again to see if I could get it to work better now that I slash with abandon (... again.... context! ).

Mine arrived on.... Thursday I believe. So far, I have only flipped the pages. With any luck, I can actually delve a little more deeply tomorrow! Watch your mailboxes

Years ago, when I was less put off by poor "kitchen hygiene" then I tend to be today, I was still totally undone by the experience of looking over at a nicely set table while we were enjoying our drinks in the living room. In the middle of the table sat the family cat happily licking away at the stick of butter... we all have other images of cats and licking, right? Then the dilema... speak or be silent..... I chose silence and ate lightly that evening. Needless to say, I was never tempted to have another dinner at that friend's house!

I used to make an app of Parmesan and mayo on black bread triangles, quickly broiled then served. It was terrible how many one could eat, would want to eat, considering the high mayo content. But I've never heard of "river food". Does that mean "food you go and hang out by the river to eat"? ← yes.... River Food would include anything that can be served on the top of the cooler

ummmmmm, Velveeta, mayo, horseradish, hot sauce....... melted together and cooled....... on a triscuit pure "river food"