beccaboo

I don't know--we always eat most of them right up, then microwave the leftovers for lunch the next day. One time I was out of lettuce and used wax paper, and it stuck terribly.

I use lettuce leaves--they get all soggy and disgusting, but they peel right off.

Here's an article about what to drink with your haggis.

So does mine (it's Kenneth Lo's). After the first rise, you knead in the baking powder. I've forgotten and left out the baking powder, and it didn't seem to make much difference.

Dalmatia is a district in Croatia, I think. Maybe that's where the dogs are from, and they must grow sage there, too.... Fresh sage goes well with squash--I often include it in squash soup, and put sage butter on my squash gnocchi.

Chiffon cakes hafe oil and egg yolks, and angelfood cakes don't. Angelfood cakes always seem kind of dry to me, and chiffon cakes are more moist and springy.

I made this pie once, and we all liked it.

So do you use springform pans? My Betty Crocker (!) cookbook tells how to make a chiffon cake in a 9x13 pan, but I've never understood how you would get it out of the pan without having greased the bottom, and it doesn't seem like inverting would work if the bottom's greased.

We're having a fake haggis, with mushrooms, lentils, and kidney beans in place of the liver, lights, and heart, all wrapped in a nice yuba (bean curd skin) bag. We'll have clapshot, too, but I haven't decided on the rest of the menu yet.

I've made green pork baos using fake lamb that I got from the freezer section of a Chinese grocery. There are lots of fake meats now in the Asian stores, and some of them are pretty good.

Matalauva's anise.

Thank you! It looks like you just prepare everything (stem the figs, toast the almonds), then grind it all up together (there's a little brandy to wet it as well as the honey) and form it into little loaves. Then I guess you just let it dry out. I don't speak Spanish at all, thou, so I may be missing something. I'll have to try it, and see how it turns out.

Does anyone know how to make this fig bread? All it has in it is figs, nuts, honey, and spices. It's really good, but expensive at the store I go to, and I thought it'd be fun to make it myself. My store now carries Matiz apricot bread, too, but I haven't tried it....

Tonight we're having roasted beet, blood orange, walnut, and lamb's lettuce salad.

also, i've been unable to pinpoint these books on amazon... i've love to check them out, but i'd need a title or author. (if anyone can supply either :) ). hc ← The Millennium Cookbook

In the winter, farro-bean-and-kale soup is nice (you can throw in some pumpkin chunks, too, to add color), and borscht (has no one mentioned borscht?). For a summer cold soup, try ajo blanco!

That's what we're having, too! Last year on 30 December I went all over town looking for blackeyed peas, and all the stores were out! I finally thought, on New Year's Day, to try the 23rd and Jackson (Seattle) Red Apple, and they had big display bins in the middle of the aisle, filled with bags and bags of blackeyed peas.

I've seen that in the tea aisle at Uwajimaya's.

This recipe is really good--it's from "Rancho Cooking," by Jacqueline Higuera McMahan Puerquitos Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces butter 3/4 cup dark brown sugar 1 egg 2 teaspoons vanilla extract 3 tablespoons dark coffee 3 1/2 cups unbleached flour 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 1/2 teaspoons baking soda 3/4 cup molasses 1 egg beaten with 2 t water -- for glaze Beat the butter in a mixing bowl until fluffy, adding the brown sugar, egg, vanilla, and coffee. Stir together the flour, salt, ginger, and cinnamon till well-blended. Stir the baking soda into the molasses, which will become a bit foamy. With an electric mixer, beat the molasses into the sugar mixture. Add the flour mixture, 1 cup at a time, until the dough is well blended. Divide the dough in half and flatten each half into a disk and wrap in plastic. Chill for at least two hours. Preheat the oven to 375F. Roll a portion of the dough to 1/2-inch thick. Cut into piglets with a large cookie cutter. Remove the dough scraps and rechill before rerolling. Carefully place the cookies on a parchment paper-lined baking sheet. Brush with glaze. Bake for 10-12 minutes. Don't overbake, as the puerquitos are meant to be soft. Cool on racks. Yield: "18 large puerquitos" NOTES : Variation: Around the holidays these cookies are frosted with bright pink icing. To make the icing, combine 1T soft butter, 1 1/2C powdered suger, and 2T boiling water.Add a droplet of red food coloring. Frost the pigs after baking and cooling. Give each a chocolate chip or raisin eye.

There's a yummy Vietnamese drink I used to order in restaurants that's just soda water, condensed milk, and beaten raw egg. They don't mix it for you, so it cames in cloudy layers. I've switched now to the salty preserved lime drink, so as not to worry about salmonella.

These sound just like the fadge I make (an Irish thing) except that I use self-raising flour.

I think single-acting baking powders have baking soda plus an acid like cream of tartar which reacts with the soda when liquid is added, and double-acting baking powders have two acids--one that reacts when wet, and another slower-acting one like alum that releases gas when heated.

I usually use Rumsford (right now I have a thing of Royal to use up, then I'm going back to Rumsford), and I just use the same amount as the recipe says and it always works fine.

We have a little fruit basket (real basket, plaster fruit), some glass walnuts, tiny copper pans, a little white teapot, fake gingergread.... Probably some others, but I haven't put up the tree yet.

Here in Seattle there's both Dreyer's and Breyer's.