Katherine

Keep your eyes out, you might be able to find a second hand old-fashioned hand crank somewhere.

Vanilla ice cream and Moxie.

What states would this be legal in? I know I can't import that quantity of liquor to my state.

During the process of marinating raw fish (not while making seviche), I have become personally acquainted with a number of long, thin worms, so I myself would hesitate to use anything but shellfish, regardless of how fresh it is.

I made a batch myself. I recall I used a plain meringue, chocolate buttercream, and smeared the top with ganache. They were tasty, but thanks to the humidity, within 12 hours they were soggy. I suppose I could enjoy one with a cup of tea once in a while, but since the recipe ended up making a dozen (with lots of leftover French buttercream), it didn't seem like anything I should bother pursuing.

Maybe you can ask to see the bottle before it is served. When you "look" at it, you're handling it, so you can tell if it's warmer than it should be. This will give you the opportunity to pass, or ask if they have any that's not so warm.

Gee, you folks up there north of the border do things lots differently than we do down heah. In the middle school I teach at, students get one 10 minute snack break, which they're considering taking away (Let them eat at home...they don't get snack breaks in high school...) and one 20 minute lunch. It's totally inhumane, but it keeps the costs down I guess. It's hard for the teachers, too, because if any little thing comes up, you miss lunch.

There was that time I decided to steam my regular brownie recipe in a springform pan, just to see what happened. It came out like a really dense and rich chocolate cake. I mentioned it to my daughter, who was unenthusiastic. Regardless, I served it to her and her boyfriend that weekend anyway, warmed slightly, with whipped cream and barely defrosted homegrown raspberries. They were taking tiny bites, moaning, and saying, ...This is good....

When somebody asks for a custard filling, maybe you should ask them what kind of a custard filling they're expecting, so there are no surprises.

The common grapevine of the Old World is Vitis vinifera, and is a native of Central Asia. Another variety is that yielding small seedless grapes commonly called Zante currants. So it is a grape after all. I think it's sulfites that keep golden raisins golden.

This is the first time I've heard anyone say that Walmart has a corporate strategy of opening in a particular location solely in order to run small local stores out of business, then deliberately closing their big box. My observation is that Walmarts are located so as to do maximum business, and I have never seen one shut down. Local stores I have seen shut down have been badly run and/or marginal to start with. When a Walmart opened in the next town, a hardware store in my town closed up, blaming it on the opening. The owner then opened a computer consulting business, which he had intended to do all along. All the other hardware stores in the area seem to be doing fine, thanks to the fact that knowledgeable customer service at Walmart is nonexistent. The local Vietnamese grocery (that sells mostly Western foods) just moved into a larger space, and is busy constantly, in spite of the fact that it's within 3 miles of 5 supermarkets. If I had my druthers, I'd just as soon shop closer, but when Walmart has something that closer supermarkets don't stock (it's the only department store in 1/2 hour's drive), I brave the traffic. It's the only place to get packer briskets ($1.48/lb) or veal breast ($1.38/lb) at any price.

Several times (though not lately) I made fusilli al ferro, which are small pieces of pasta dough wrapped around a piece of metal like a #2 double-pointed knitting needle (which is actually what I used), and rolled into tube shapes (easier done than said). The tube is somewhat larger than the metal piece, and releases easily. Depending on how large the dough piece is, the resulting tube can be rather long. I believed I stuffed them with a pastry bag once. It's a fun pasta to eat, and as far as hand-shaped pastas go (big caveat here: definitely slow food), not all that time-consuming to make. Which means that you can make enough to feed two before you get bored, but a party of eight is totally out of the question. Now if you want time consuming, try trofie.

Just as the majority of American coffee drinkers are satisfied with the preground coffee they buy in the supermarket (which type sells more, really?), so drinkers of Italian-style coffee beverages seem to be overwhelmingly happy with imported preground coffee. I don't understand it, myself. When I was still able to drink coffee ( sigh...) I roasted my own twice a week and ground it fresh when I brewed it. There is no comparison. The beans may have been of the highest quality, and vacuum packed coffee will stay fresher than non-vacuum packed, but it's still coffee that was roasted and ground overseas a long time ago. And after you open the can, it loses its vacuum and deteriorates rapidly. Of course, if the standardized roast you want is a higher priority than freshness, that's the way to go. But I recommend either finding a local roaster who can supply you with coffee roasted fresh daily, or investing in proper equipment to roast and grind your own, which will save you money in the long run.

I'm sure I saw a recipe somewhere that called for rolling the raw meatballs in fully soaked short-grain sweet rice, followed by steaming. I can't recall if I tried it. It certainly never became part of my repertoire.

I will never eat sushi at a Cambodian restaurant.

Sure, pasta quills.

I have a manual grinder hanging on the wall in my kitchen. It grinds well, but it's a little slow. As I am a person who never drank more than one cup at a time, it was sufficient, but I would think that someone who brewed more than one pot a day might find it tedious, especially if they had the money to buy a good electric.

OMG!! Lucky he lived.

C'mon, tell us how you really feel.

At this point it really doesn't matter whose fault it might be. When you walk out, especially if you intend to try to hurt the person walked out on, you'd better take your stuff right away, or it's fair game. Like yard sale.

"right feel"... For a person who wants to make their own, but has never had access to the real thing, how would you describe the "right feel"?

THOU SHALT NOT OVERLAPE!!! Thus spake Schneich

Pasta dough can be made without eggs. I suppose semolina flour is necessary to exactly duplicate the exact effect of this recipe, but hand-made pasta can be made from all-purpose flour. Semolina flour pasta will be harder to work with, so you're better off starting with a recipe that uses only regular types of wheat flours. Bread flour will be harder to knead, too, especially if you don't have a stand mixer. Start with all-purpose flour for the easiest initiation.

You didn't give the Grey Goose back did you? That would make some killer drinks at the party you could have. Yeah! You got rid of his nasty ass! Frankly, this sounds like a time to celebrate if you ask me. Better yet, throw a "Cinderello" party. They guy who fits the shoes gets the vodka.

yeah. i think most of the planet knows what i'm talking about when i say "ice cold beer" and "frosty mug". sorry for the confusion. I have nothing against a good, cold bud at the right time and place. That has nothing to do with the original topic of discussion. My rant that started this was against ice crystals in beer. If somehow your use of the phrase "ice cold beer" was intended to either change the topic under discussion or the nature or acceptability of ice crystals in beer, sorry I missed that.