judiu

Wow! I'm a sesame seed junkie; wish we had that here in the States!

Has anyone made kale chips? They're seasoned with soy sauce, I think, and maybe garlic and baked to crisp. I've eaten them, but wish I had a recipe! TIA!

Sorry, never been to China, have no clue if any familiar brands are available there, can only suggest what I know. Forgive my ignorance, please!

I posited a similar topic years ago; fat carries flavour, so why do ( at least American ) recipes have you cook the aromatics in the meat fat, and THEN drain it? I have much better luck by cooking the meat (ground beef, sausage, etc) first, draining most of the fat, then adding aromatics and spices. (Herbs go in twords the end of the simmer-braise step to steep in the hold-over time) Recipes like this are known in my home as "Let's go to the bar" dishes, when all you need to do is reheat the main dish and make the starch. Oh, yeah, and the salad, if any...

The wax paper problem might be solved if you looked for "Kut-Rite" brand. I've also had luck keeping onions in the fridge hhere in hot, humid south Florida by wrapping a cut onion in cling film, then in aluminum foil, and keeping it in the fridge door. Not a suitable idea for a wheel of Parm, but a chunk, maybe. Again, if I find mould on cheese, I've been known to trim it off thoroughly, wash it off with anti-bacterial soap, rinse exceedingly well and wrap as above. HTH!

Those chive pancakes look delicious; is there a recipe, or is it just beaten eggs and chives? I dearly love scallion pancakes from the Chinese restaurant, but they're SO oily!

Tanstafaal2, what is the Jim Bean Ghost? I'm a Bourbon fan, but I've never heard of it! By the way, that's one HELL of a hobby! ETA the hobby.

Shel_B, you frustrate me; you live diagonally opposite in the country from me! I can buy the broom-dust pan combo at Publix all day for less than $10.00. Problem is, Publix is reagonal to the Southeast! Then again, you've got Trader Joe's ... %)

Shel, try Nassau Royal liqueur if you can find it; that'll solve the vanilla problem AND the alcohol question at the same time!

I don't know if they are still made, but there used to be a gadget called a Flame Tamer. Ithad a perforated plate that went on top of the burner, with a high lid that fit over it to make a stovetop oven for baking potatoes, reheating rolls, etc. Generally I could find them at country stores, non-chain hardware stores, five and tens and the like. Handy little gadgets, and cheap, too! ETA: AHA! Go to the webstaurantstore.com; they appear to not have the lid anymore, but for less than 4.00, what the hell!

Steve, unless I've GROSSLY misununderstood you, I believe that you have done huiray a disservice; he has a good sense of humor, is's just about as dry as the Gobi!

Anna, I'd kill for that liver, not die of it! Yum! How long and at what heat did you cook it? What did you season it with prior to cooking? TIA!

heck this out: http://www.leevalley.com/US/garden/page.aspx?p=52305&cat=2,40733,44734 If you'll follow the link you'll find a cute little dumpy Mortar & Pestle, made from green granite (?) or maybe marble. The pestle is wide, to keep spices in the mortar, so they won't jump out on your counter. Works like a charm!

Grand Central Oyster Bar. YUM!

Ah, the ol' "furniture polish" effect... Yuck!

Component parts can be put into an electric oven on the self clean cycle. Be sure to rise extremely well after using stainless steel scrubbies; they've been known to leave splinters in whatever you're scrubbing...

Just the thought of peach buttercream has me drooling, as does the salted caramel... OMG!

Was the fish paste bought or made? If you made it, could we get the Rx, please?

Ann T - thank you! Here's a link to where I "stole" the Loaded Cauliflower recipe - http://www.genaw.com/lowcarb/loaded_cauliflower.htmlThanks for the link, robirdstx! Looks incredible!

Or double the filling recipe...

Ann_T, is that liver-y looking thing under the fork a slice of Black Krim tomato? Or is the colour just an illusion?

Do you have a similar dislike for "maple" flavoured syrups (not the real thing, obviously, but the Aunt Jemima type corn-syrup based "alternative")? I ask because fenugreek is the main flavouring agent in fake maple everythings. No. I'm not nuts about the flavor; it's SO fake, but not to gag on. I never knew fenugreek was in that! OK, if fake maple syrup doesn't make you gag, maybe it's the asafoetida rather than the fenugreek in common yellow curry powders that's producing the "ick" reaction. It's not a pleasant spice on its own, and it's one of the ones I leave out of my masalas because I have issues with its flavour. Fenugreek to me is just sort of sweetish. (Then again, that's me - and I actually do like most masala-based foods.) Aha! Another suspect! I've never had the opportunity to smell asafoetida on its own, but given that the name is related to the word fetid, it stands to reason...

Do you have a similar dislike for "maple" flavoured syrups (not the real thing, obviously, but the Aunt Jemima type corn-syrup based "alternative")? I ask because fenugreek is the main flavouring agent in fake maple everythings. No. I'm not nuts about the flavor; it's SO fake, but not to gag on. I never knew fenugreek was in that!

I beleive that in the "curry haters club" it might be the fenugreek that gets me. I've had cumin, cilantro, and various other herbs and spices in different things, some I liked, some were meh, but fenugreek only, I think, in curry. Maybe it's the grocery store curry powder that I object to. Who knows?

Are the potatoes in this raw, or did I miss something here?