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Franci, to me, that looks like a soft boiled egg out of the shell. What's your technique, if I may ask? TIA!

Wow! I used to adore that Danish Dessert Junket stuff, reading this I could almost taste it! To me, as a kid who HAD to have whole berry cranberry sauce (thenkyewverymuch)with turkey, even left over T'giving sandwiches, this was PERFECT! But it was a hell of a lot cheaper back then!

Andrew, that French toast has nothing to do with breakfast OR dinner, that's all dessert! Given that, I'd happily eat it, day OR night!

If you like Scotch, there's always a Rusty Nail to be considered. Sorry, no proportions, it's scotch and Drambuie, served on the rocks or just served up.

As far as statements being misinterpreted, isn't that why emoticons were invented ? Yeah, I'm a wiseass, but you may not be able to tell when I'm making a joke, cause you can't see me, so I put in a smilie just to show you how I mean the remark. I have said lots of stuff that would be considered incindiary without the , , or to tell you how I feel.

Kim, one of my favorite dishes is those ribs, braised with Barvarian sauerkraut (a bit sweeter than regular kraut, and has caraway seeds processes with the cabbage)and thin sliced onions. I love garlic, so I add avery generous dose, scattered throughout, s & p. Throw in a glass of white wine, smallish, cover and cook low and slow on the stove or in the oven, in a heavy pot, irritate them around every so often, adding more liquid if needed, and after a couple of hours, just turn off the heat and let them set. Go out with friends, have a drink or three, come home, reheat and serve with mashed potatoes, your onions and applesauce. Yum! Add a green veg of your choice, or a salad.

Ask your wife if any of her friends make pot pourri at home. They'd probably love to have them! I love thr scent, so I'd probably dry them in the sun, gently, and put them in a mesh bag with my unmentionables.

Fat carries flavour, don'tcha know ?

IIRC, most stack cake receipies call for a 'rest period' before serving so the filling can soften the crisp layers back to a cakey consistancy. HTH!

If anyone from the US has access to a Publix grocery, please try their house brand of soy sauce, to me it's amazing!Strong umami hit, and not overly salty at all. YMMV, naturally!

Most recipies that call for ground beef and onions say to add the onions to the ground beef as it is browning, then drain the fat after the beef is done and onions are translucent. Save THAT fat for use in this application and you'll have all the wonderful flavour of the onion that usually gets dumped. Just my .02. P.S. I usually drain 90 %, then add onions, garlic and other aromatics and proceed with recipe. No wasted flavour for me!

Chris, we'll miss you where you're gone from, and rejoice in you where you are! I'll miss your quick answers when I holler for help! Katie, CONGRATULATIONS!

Mjx, I think you can find a similar, and hopefully better, recipe if you google 'stack cake'. They have long been an American favorite, I beleive because the thin layers could have been cooked in a dutch oven or even an iron skillet over an open fire, spread with jam and 'stacked' into a passable cake. HTH!

Well, bless her heart for THAT! To me this seems like one of the BEST reasons to keep a pet around! "Oh, Mom, Max ran under my feet and I tripped and..." Poor little critters, they can carry a wide load of alibis for putupon cooks!

Scotty Boy, why so late? Weather, micro climate, late start...? I live in south Florida, so my veg schedual is totally off from most people. Is this the norm for you? I grew up on Long Island, in NY state, and our tomatoes came in around July, iirc. This time of year was for the last of the corn, and the start of the hard squash and pumpkins.

(ahem) All the more reason to make this at home...

Nice! brand garlic valencia almonds, from Walgreens, of all places! Apparently Nice! is their house brand, and it ain't bad! Good garlic flavour, not too salty and the almond flavour comes thru well. Be good with sherry, maybe.

(sorry, edit function does not work for my o.s.) Are you planning to freeze raw mix, raw patties, or cooked patties? I think I'd do the salt, drain and wring process for the zukes no matter what. The moisture in the squash will stew the patties if you pan cook them, though it might be beneficial if you grill them. Just my .02.

Do you squeeze the zucchini dry in towels before you make the burgers? They have a huge amount of water in them, and might result in an ice crystal problem if used as is.

Surprised the food police haven't had a fit and fallen into it over the uncooked egg whites in the meringue on the coffee s'mores pie...

Here in south Florida, we have a dried whole milk product called Klim. It says it has a 35 % butter fat content, iirc, and is extremely rich. I used to keep it in the house, along with powdered skim milk, to mix together, for cooking. (Regular fridge milk would spoil before I used it up.) Maybe if you could toast that on the stove top or in the oven, you could get the creamy dairy and the inherent sugars both? This is totally off the top of my head, you understand. I'd try it myself, but I don't have a kitchen right now, much less any Klim..

Too wonderful! Any chance for apicture of 'my' skunk? Love em all!

What steaming technique, please?

When eggs are steamed to cook to a "boiled egg" state do you folks put them on a rack to steam, or what? I can't quite grasp this... TIA !

What is the single head garlic? Never heard of it before! Thanks in advance!