judiu

Nana did it with in-house eggs, Ma did it with store eggs, and I do it with supermarket eggs. We all had cracks and blowouts, I seem to be most cursed with the bad peelers, but its tradition, and I do it.

Stainless steel is magnetic, nickel and tin are not.... just a thought...

Bovril, if you can find it! Yum, and yum again!

Are these seeds what made the office of every cheap, er, sorry, INEXPENSIVE , motel in Texas smell the same, when I was on the road 30 years ago? I never could figure out the cause of that , except currypowder, which my mom loved, and I despised. Like Kim Shook, I never really GOT Indian food, other than naan and ghee.

Mjx, don't see why you could not pickle them, brine time should soften them to edibility and kill off any nasties. Maybe add rosemary for a resinious zip, like a caper berry? Just a thought...

Fireball is a plague on the market here in South Florida right now, it's everywhere, with distributors offering free bottles to bars and clubs to push. Years ago there was a trend for shooters using cinnamon schnapps and tabasco sauce (erk!) called fireballs. Of course, the more tabasco you could do, the bigger the "man" factor. Thank g-d that went away!

I never understood a dislike for eggplant, really it's just there as a flavor sponge and bulk giver, sorta like tofu. No real flavor of its own, soaks up sauce and fills you up. Can't give it too much oil, or it willproduce a grease slick, but it loves garlic as much as I do!

Kim, looking at your post and looking back, I don't think I've ever had a turnover that DIDN'T blow, even the frozen ones from Pepperidge Farm that come in the 2 pack. Maybe the "outside fruit" counts as a nostalgia factor to some folks ? You know, just like Gramma made them?

There are different thermometers to measure different sorts of heat. An oven thermometer will measure heat in the oven, up to (usually)about 500 degrees f. You'll generally bake @325 degrees. A probe thermometer, as shown in your link, measures the heat in the food being cooked, such as roast meat at 125 degrees. Unfortunately, one size does NOT fit all !

Microplane graters make "grate" stocking stuffers, they're cheap! You might want to look at a Mouli Julienne, which is an inexpensive, hand powered food mill. I've had two, and loved both. (Long sad story, #2 ended with a house fire) The microplane is a wonderful tool, especially for bakers who end up with a "half knuckle" of meat with the lemon zest for the cake.

Kim, what means this phrase too goopy ? Do not understand, no refferent. Too goopy?

Giardinia, spicy pickled veggies, Italian style, right? puree with juicy tomatoes for a zippy gazpatcho, no? Just a thought... A dab of the puree on a deviled egg; strain out the liquid, mix with vodka and give it a cool name? I don't much like it when it's the whole megillah, but oh do I love the cauliflower!

Top eggs with golden caviar, or salmon caviar, maybe?

Maybe treat them to an anchovy-like flavour profile? Fish sauce, lots of salty soy, capers, preserved lemon, thingd like that? HTH!

Thanks, guys!

Pana Can, Bottom is tops! How can you forget him?

Oooh, Lior and I thought I had a handle on Shakespere! Thanks for the reminder !

Pan Can, may I beg for just one tiny little skunk ? Please!

I have a friend, who while a good cook, has little imagination. He makes a great dessert cheese cake, and also wonderful mushooms in burgundy for a meat garnish, but can't quite grasp the idea of a savory cheesecake without sugar, garnished with the mushrooms in sauce. Can anyone help with an idea, recipe, anything? Please!

How ever I'm in the mood for it. I love cottage cheese with canned fruit and a drop of vanilla (maybe), or seasoned with Old Bay with lemon and garlic, or mixed with tuna, oe eaten with beautiful ripe tomatoes, oe with leftover pie filling... You get the idea, I hope. See what looks good, then add cottage cheese! Darn, I wish I had some apple pie filling, now, and maybe a Ritz...

Katie, weird how? Needs zip? Hot sauce. Needs onion, but no crunch? Microplaned Vidalias to taste. Needs crunch, but no additional flavour? Finely minced waterchestnuts. Crunch AND flavour? Minced celery. Add at your pleasure! My yankee gramma used to stuff it in celery and top with toasted pecans. Yummy!

About how large are the sugar pieces going to be, or will they just vary wildly? Tiny dragons, bumble bees, bunnys, small fawns, fauns for the fairies, pan pipes,Celtic harps... More ideas? ETA: questions

Pan Can, how about unicorns, the Green Man, fire flies, flying pigs, little houses with chicken legs (might be a bit too big...) butterflies, flying butter, a golden goose, and you've GOT to have a red maple leaf in there just for a label!

Ooooh, recipe PLEASE ! My eaters would go nuts!

(I realise that this is a bit OT, sorry )Do parents, teachers, authority figures in general, ever explain to kids that they have an "inside voice" as well as an "outside voice" and that the inside voice is approiate for inside almost everywhere? I more or less live in motels, and for some reason, kids seem to feel that if there is a lot of room, its outside, and they are free to run and scream. ARRRRRGH! (close rant)