judiu

You might want tp send a PM to Panaderia Canadiense; she's In Equador, but she may be able to suggest a person/place to contact. She's in the Members list.

RONCO!

Shades of Eileen Lin Fi Low (I'm not sure I have her name correct; she is/was married to Fred Ferretti, who wrote for Gourmet magazine, years ago) and her bicycle pump!

Hidden Valley Sweet Onion Ranch (I think...) Great on damn near anything!

Toliver, try the Pensey's Mural of Flavor blend, too. It's excellent!

The small baking tray looks like it just fit in my toaster oven! I love it!

If you skewer your (unstuffed) chicken closed at the cavity and neck, you don't have the dry breast problem and you avoid trussing altogether. Just thinking...

Jaymes, At it? Cookbook collecting. Really like the Southern Cooking Bible, but there are a few kinda things that strike me as a little, er, gross, like some of her hot salads. It might just be a matter of terminology, though. Like if she called a hot macaroni salad a casserole... Being she IS Paula Deen, there are some great sweets, also sweet & salty combos, which I personally LOVE. If you can find it at the library, do so, read, then decide. Personally, I like it, and her pimento cheese, too! Oh, yeah, good dips...

Oh dear! That's three in a row, Marcella, Charlie Trotter and now Judy Rogers. Good bye, and Godspeed!

Who knew that gold(en) fish had guts like that!

The Whale's Rib in Deerfield Beach. It's the next town south of Boca, a nice casual joint, where $150.00 will certainly pay for a nice dinner for 2.

I like the grilled bacon ranch salad, but they're chintzy with the chicken!

Thanks, Patrick!

How old is the "good" Pyrex? I have a few pans from the 80's and 90's; are they ok, or do I need to duck and cover when using?

Just ordered the 2 items, the mandolin and the food mill. Will report; YMMV, naturally! For less than $100.00, I call it merry Christmas to me!

dcarch, love the carets! Your creation, or a borrowed idea? How did you keep the purple in the asparagus? It usually fades to yuck green!

Patrick, what is the chichpea dish, chole, like? I love chickpeas and onions, but not chilies. Very tender tongue!

Paula, where are you living? Do you get your butter in pound blocks, or packages with 4 individual sticks? Needless to say, I believe the recipe was written for 1/4 pound sticks, but to an inexperienced baker, that might not be obvious. HTH!

...drool...

Our squirrels are definitely larger than small red squirrels - and do have bigger ears. Although I suspect this mold was produced in Belgium or Holland. More of a prototypical squirrel than an actual one!Um, Kerry, I hate to say it, but that's an Easter Bunny, not a squirrel. Just sayin'.

If a cat doesn't do it for you for whatever reason, get a daschund. They're bred to hunt burrowing critters, and death by doxie is quick; they flip a mouse in the air and it comes down dead, with a broken neck.

Oliver, judging from the picture, Grape Nuts cereal is what was used. I've never heard of grape seeds called grape "nuts", either! HTH!

I received The Southern Cooking Bible by Paula Deen, a Clementine Paddleford volume (of which I think little) and a dozen community cookbooks, all but 1 of which have good things to offer, so that's 12 new ones for me and 2 for the library when I get there! I'm at it again... %)

PanCan, do you get meyer lemons there? I LOVE the lemon-dark chocolate combo...

And the next step? A mini, maybe, for the perfect creme brulee?