Majra

This recipe is a real crowd-pleaser, with nice flavors for this time of year: http://www.epicurious.com/recipes/recipe_views/views/100314

I got these American style bento boxes for my kids for Christmas. Haven't put them into use yet, but they sure look cute and useful. http://www.laptoplunches.com/

I made the epicurious recipe, and also thought they were too greasy. They also slumped a lot. I was attributing both problems to the high humidity here in Florida, and my inexperience as a candy maker. I'd like to try again; I thought to wait until some cooler, drier air moves through. On the other hand, if you follow the marshmallow thread-- that recipe is foolproof, I tell you.

I baked my brown sugar-pecan shortbread cookies yesterday. The flavor is not quite as deep as I would have expected from brown sugar and pecans, but they are tasty nevertheless. These cookies are also quite soft, and I thought they would have a little bit of snap to them. My baking confidence is a little shaky after this recipe. I chose it because the photo is so striking, I like a plain-ish cookie, and I thought these would make a lovely addition to the Christmas cookie boxes I am assembling this year. I followed the instructions to the T--directing more time and attention to rulers and precise cut marks, etc. than usual--and didn't get the picture-perfect result that I wanted. I know that I am not a food stylist, but I did everthing possible with the cuts and tines and watching the oven, and my cookies did not turn out like the photo. I even re-chilled the squares before putting the cookie sheets in the oven, and still they oozed a bit and swallowed up my lovingly poked tine marks while baking. My experience looks very similar to the one that Lori in PA showed on page 1 of this thread. I did buy more pecans so maybe I'll get back on the horse.

Thank you for responding, I do appreciate it. The pecans incorporated just fine into the dough, which is resting in the fridge now. Won't finish the recipe until tomorrow, but so far, so good.

My daughter is a poet, twice-published at age 10. She's written a couple with food themes. This first one she wrote at age 7, the others were within the past year. Enjoy. I Am A Mouse I am a mouse I live in a hole, A packet of cheese Lies in a bowl. I am hungry, Do you mind? If on your table A mouse you'll find? How do you think I could give up this time Of nibbling on cheese And scribbling a rhyme. ----------------------- I Want To Go I want to go to Cuba Ham and cheese toast for breakfast And I’ll sit there for a Minute or two Doing absolutely nothing Then Step out through town to the Humid papaya smelling air To stretch my legs. I want to go to Germany in the Winter The chill will work its Way through The deerskin coats of many As you walk to the Frozen lake. ----------------------- Haiku Trees look like little fingers Trying to grab my Blueberry muffin. ------------------------ (This untitled poem, while not food related, was inspired by William Carlos Williams' This Is Just To Say, and Elizabeth Murray's paining, Jazz 2001.) I have broken The jar Which was Probably an antique For I have dropped It onto the Hardwood Floor Forgive me, It was so wet So glassy So slippery. It seemed the Armlike handles Yearned to Be grabbed And the vibrant, lusterful Yellows and blues and magenta were welcome to the Floor.

I just started putting together the dough for brown sugar-pecan shortbread cookies. My first step was grinding the nuts, and what I ended up with is pecan butter, rather than pecan flour. I have no more pecans (in fact my measure is scant). Should I proceed in making the dough, or will it not work now? Thanks for any advice.

My brother uses Ming Tsai's "Mt Fuji" method for cooking rice, explained as: "Flatten the rice with a palm and without removing your hand, add water until it touches the middle and highest knuckle of your hand." It does work, but I just use the lines on my rice cooker to measure the water.

I too chose the applesauce spice bars as my inaugural recipe from this book. Add me to the list of fans! Besides their delicious homey-ness, they were fun to make. I agree that the glaze is super, in fact I may double it next time. One question for Patrick: how did you achieve such a clean cut on these bars? I tried all sorts of knives but couldn't make anything but a rough and rustic edge.

Don't forget eggs as a delicious way to keep costs down at mealtime. We feature them as the main course about once a week. An omelet and a salad makes an elegant dinner. And no one ever complains when it's huevos rancheros night around here. If you are already cooking a lot of Chinese and Japanese foods, I assume you are buying large bags of rice at the asian market. Also consider Indian cuisine. Some of our most delicious dinners start with a cup of dal, and a cup of rice. Even when you add the seasonings/tomato/dollop of plain yogurt, it is still pennies per serving.

I use mine for strawberries.

I have a Magefesa and I love it and recommend it. It is easy to use, not frightening at all.

When measuring corn starch, do you pack it like brown sugar, or dip-n-sweep like flour? What about other dry ingredients, like baking powder, soda, spices? Do you pack or fluff into the measuring spoons?

I made tonkatsu last weekend at my kids' request. It was a real treat--I used pork tenderloin, and the result was nothing even close to dry or chewy. Quite juicy and tender, in fact! I seasoned the meat with garlic salt before breading. Served with bottled sauce, grainy mustard, thinly sliced cabbage, and steamed rice. The family was psyched. Unfortunately my gallbladder was pinching quite fiercerly after the fried food...no tonkatsu for me for a while.

Another vote for peanut butter. Crunchy, salty peanut butter. And a splash of milk. A pat of butter makes it even more moist and delicious, but I usually resist the temptation. My husband makes his oats with peanut butter, banana, and honey.

Curry ketchup is standard here when we have beer-and-onion-boiled-then-grilled bratwurst. Usually served with tots. I have never seen bottled curry ketchup, though. I just mix it up myself using a generous amount of premixed curry powder from the Indian grocery, ketchup, and a pinch each of salt and sugar.

You're welcome! I mostly lurk on eG, but while we were eating lunch at Ming's today, I told my husband that I couldn't wait to post about it.

After reading this review, http://www.orlandosentinel.com/entertainme...mostemailedlink I ventured down to Ming's Bistro today for lunch with my family. Wow, we were very pleasantly surprised! We had some dim sum, as well as a panfried noodle dish, congee, and Chinese broccoli. This was the first authentic Chinese food that we have had since leaving Mountain View, CA almost 3 years ago. Besides the delicious food, the restaurant was spotlessly clean and the service was pleasant. We may go back to Ming's again tomorrow!

I like to cook limas together with rice and onions and handfuls of fresh dill.

Tell me about it! Man, I loved that place. I will also second the recommendation for Evvia in Palo Alto. We also used to enjoy Gambardella's in Menlo Park. Santana Row has a much different vibe than downtown Palo Alto. Santana Row has that "fresh off the laser writer" feel to it; Palo Alto is a real town. I'd stick with Palo Alto, personally.

I recommend Blue Bistro and Grill, which is located on Mills Ave. between Orlando and Winter Park. A bit farther from the convention area than Sand Lake Rd, and worth the drive. I am always surprised that this restaurant doesn't get noticed on eG! The food is always outstanding, the atmosphere is so pleasant and understated, the wine is always wonderful. It's a small woman-owned and operated place. Website is here: http://www.bluebistroandgrill.com/.

I used to buy Mario Batali's basic sauce in a jar at Trader Joe's. When I moved away and loss access to TJs, I began making the Batali sauce from scratch. To my amazement, the homemade tastes exactly the same as the jarred!

Here's a silly question about seasoning raw meat before cooking it. I wash my hands, then I sprinkle with salt, pepper, etc., rub it around, turn the meat over to season the second side. Now I wash hands again, before grabbing the pepper mill with my raw-meat-hands. Then season the second side, and wash again when I'm done. Any way to avoid that middle step hand-washing without getting gunk on the pepper mill???

This is the best news I've heard in a long time!!!! I'll be first in line when TJs comes to central Florida.

Don't know if it would work on your le creuset, but when I have burned things in my all-clad pans, I have had good luck using oven cleaner. Take the pan outside, spray liberally with oven cleaner, let sit several hours or overnight, then wipe and wash clean. Always works for me.