whatsup1

About Jag..

. . . and the beans were boiled poetry . . . Awesome!

I don't know how I missed this thread. I've been addicted to Rancho Gordo's beans for several years now, especially the Good Mother Stollard beans. I just received my order for eight pounds, in fact. I love them best with just onion, garlic and a bay leaf, but they work well with just about any bean recipe. Sometimes I soak a couple of ancho chile peppers, puree them and stir them in when the beans are just about done. Yum, especially with a squeeze of fresh lime. But shhhh, don't tell anybody, they ran out of my favorite bean last year. Thanks, Steve, your beans are the best.

Has anyone smoked beans?

Thanks for all your replies. I have tried cutting the sugar in half. As I said, the cake is dry. Baking it for less time has merely yielded me an underbaked cake. I am thinking that the amounts for other ingredients need to be adjusted, as I have heard that cakes require somewhat precise formulations. I haven't hit on anything that works as well as the texture of the cake as written.

I have a cake recipe that calls for these ingredients. I would like to make it less sweet but when I just use less sugar, it comes out very dry. Can someone help me make it less sweet but retain its moisture? 2 1/4 cups flour 3 cups sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons almond extract 1 cup oil 1 cup buttermilk 4 eggs, beaten

South East Cutlery in Ft. Lauderdale sharpens many southeast Florida restaurant knives. I don't think they have a website, but their phone number is 1-800-842-4707.

Great blog, and I love your website.

Wonderful blog, Abra. Peg

I am at a loss to see where this comes from. According to Merriam Webster, a chef is the head of the kitchen; a skilled cook who manages a kitchen. Can you point me to some authority to support what qualifications you believe are necessary to call yourself a chef?

I am glad to see you blogging again, Abra. As always, I am awe of your food. Peg

On my counter: Kitchenaid stand mixer Cuisinart food processor VitaMix blender Toaster Oven Coffee Grinder Coffee maker In the cupboards: George Foreman grill Immersion blender Electric teakettle Crockpot

Perhaps those expectations have developed due to the foodblog guidelines and rules of the road. That is not to say that I am not enjoying the blog, as hard to understand as it may be.

Here are some recommendations I made back in March for Islamorada restaurants, and I would still make the same suggestions. Enjoy your stay down in my neck of the woods.

Great blog, a most entertaining read. I wish I was coming to your houses for dinner. As for the mystery basket, I vote with varmint and snow angel. Both Sam and Marlene have said several times that they are not inclined toward vegetarian, nor are their families. Yet readers persist. Edited to add that I also agree with ruthcooks, who was posting as I typed.

Can someone point me to the recipes, please? I have been check Recipe Gullet often, but haven't found them.

eGullet

Great blog! I love the presentation of the samosas. How do you get the edges sealed? My filling always leaks out. And sometimes my pastry rises too much. How do you prevent the over-puffing?

Yea, our very own forum. This is exciting indeed. Thanks, Susan, for taking on this task.

Stunning. Really stunning. I've enjoyed your blog very much, Wendy. Thanks for taking the time.

I've really enjoyed your blog, Tammy.

I am really enjoying your blog, Tammy. I had no idea what a cohousing community was, and find the concept fascinating. Thank you for letting us view a slice of your life. You said that each adult volunteers about 8 hours a month to the community. Do you cook or assist in the kitchen for all of your volunteer hours, or do you do other things as well. Along the same lines, do most of the volunteers gravitate toward one task for their volunteer commitment?

I loved the class and the photos, Chef Tony. Thanks for taking the time. Are there any good books with plating inspiration that you could recommend? What do you use in culinary school to "teach" plating techniques?

Hmmm -- the last three meals I cooked -- Monday night: Panko crusted yellow tail snapper, homemade tarter sauce, spelt berry pilaf, steamed baby tatsoi, red chard and arugula, sauteed baby patty pan and zucchini squash with onions and tomato. Sunday lunch: Mixed greens salad with red pepper, cucumber and avocado dressed with lemon thyme vinaigrette, grilled rib eye steaks, sauteed kale and mizuna greens with garlic and ginger, baked sweet potato with cinnamon butter, homemade chocolate chip cookies with Ben & Jerry's Vanilla Ice Cream. Saturday dinner: Chicken vegetable soup to please a cold, apple cinnamon muffins, tossed salad with lemon thyme vinaigrette.

I made the Rick Bayless Mole Poblano last month. It was delicious but was 6 hours of solid cooking one day, and a two hour simmer the next.