andiesenji

It was more than a year ago and they no longer carry the item. I'll see if I can find the model. It was very similar to this one: Professional panini grill (I have a Russell Hobbs that is no longer sold in the US)

Sate or teriyaki strips, right out of the fridge, just like candy.

I rarely visit my friends in Yorba Linda without having at least one meal at Blue Agave. This has been a local favorite for a number of years and the food has always been excellent. It is much less busy on a Tuesday night than later in the week and the weekends, when there is usually a waiting period for a table. I have never been in the bar but have been told it is very comfortable and the drinks (I do not imbibe because of an allergy to alcohol) are generous and the service is excellent. There were four of us, but two had the same so there are photos of only three plates. First, the Arrival! Just inside the door, a welcoming mural. My friend's margarita 'on the rocks' The (slightly decimated) basket of tortilla chips. My platter of Carnitas, braised pork wrapped in a banana leaf, cooked and served with fresh pico de gallo, guacamole, cilantro, Texas beans, rice and tortillas. 8.95 My friend Carol had Banana Leaf-Wrapped Chicken Medllions, Chicken breast medallions served on a bed of Cuban white rice (she had thinly sliced grilled zucchini instead of the rice) topped with a roasted tomato salsa, sweet red peppers and orange relish. Served with fresh vegetables and borracho beans. 13.95. Her son had Tempe Tacos. Large flour tortillas stuffed with grilled steak, grilled chicken breast or fresh Mahi-Mahi served with a fresh quemada salsa and Texas beans and rice. 9.95.

Regarding unconscious actions that could impact the health of others............ On the 6:00 news last evening, there was a segment showing a hot dog vendor picking his nose, then using the same hand to prepare a hot dog and hand it to a child. It is practically impossible to perform the nasal reaming task while wearing gloves.............

No, I posted in the one to which I referred in my earlier post. I'll have to try a search under related topics. Found it! Herb butters, looking for inspiration. By the way, I make a compound butter with one of the Indonesian sambals, Sambal Badjak, which is amazing with rice (or couscous) and on roasted "winter" vegetables. I sometimes make my own, when I can get all the ingredients, and this recipe: Sambal badjak is excellent.

If it is the one with the 4-inch x 5-inch footprint and is 9 inches tall, you can damp the sound by covering it with a 1-gallon Tupperware pitcher, which is 6 1/2 inches in diameter and the interior depth is 10 1/4 inches. My neighbors have a Pavoni Pa-Burr and use this method. They also have it sitting on a rubber mat (actually it is one meant for standing, but she bought a new one -marbelized green, almost the same color as their granite counter- and had her husband cut it into squares on which she could place noisy appliances) which also dampens the sound.

That's an excellent price. The local independent health food store will sell me a case at a comparable price, no shipping charges. The endocrinologist that I consulted, after being diagnosed with Type II diabetes in '03 or '04, recommended that I use it because of the "glycemic index" or something to that effect. I find that I use much less, not because it has a greater sweetening effect, like the artificial sweeteners, but it seems to enhance the flavor of the foods to which it is added.

The combinations for compound butters is virtually endless for sweet, savory, salty or sour, from the most delicate flowers (borage for instance, or violets) to the many types of peppers, curry spices, and so on. A previous topic, a couple of years ago, had some great ideas. also, you might try looking through the ideas Here, at MelindaLee.com. Melinda is a talk show host on KNX am in the L.A. area and has been for many years.

On one occasion I used a metal spoon and the pureé had a metallic 'tang' which was rather unpleasant. I had always used a wooden spoon/paddle with a square end, to both mix the puree and press it through the sieve - my ricer is enamelled and the sieve screen, while SS, is not in contact with the puree for a prolonged period. I would rather be safe than sorry...... I get a very fluffy texture, very smooth. I use the ricer for parsnip pureé, as well as squash, sweet potato, chestnut, etc., essentially the same technique, and they all turn out much nicer than when simply mashed.

I am driving down to Orange County this weekend for a week of visiting with my best friend in Yorba Linda (I usually spend the holidays with them but not this year due to illness) for a belated Christmas and to see her new basenji puppies. If I feel up to it, I will try to visit the market. We have a TJ's in the Antelope Valley, but as yet no Whole Foods, although there is a rumor that a Fresh & Easy may be opening a store in Palmdale sometime in late '08. O.T. - I am giving away my Bron mandoline and if anyone in the area, or along my route (210, 57, Imperial Hiway) wants it and can meet not too far from the freeway, or can come to my friend's home, please PM me. It is old but I take very good care of my things and it has new blades!. I will have it in my van in any event. Everyone I know, who is a serious cook, already has one.

I oven-roast it, usually cut into fairly large chunks, until it will fall off a fork (chef's fork, with straight tines), then put it through a ricer, add the seasonings I want to taste, along with a little cream and/or butter and mix it well with a wooden spoon (no metal). Then I force it through a fine sieve. I have never tried beating it with a mixer - this is the way I learned to make it 50+ years ago and it still works for me. And it produces a lovely creamy pureé.

Using some of my gift "cards" I have ordered: one of these which appears to be a bargain as other vendors are selling it for $29.95. I think this is a very clever design and wonder why no one thought of it before now. I also decided to spring for the De Buyer Mandoline and will now retire my ancient Bron, which still works just fine, but the position has become a little awkward because I seem to have developed arthritis in my right shoulder and keep getting twinges in my right elbow. I borrowed one of these to see how it "feels" in use and I like it. I am also considering adding a couple of cookbooks to my collection but have not made a final decision. (It's not for the kitchen, but I just got a new van.)

Anna, do you have a soufflé dish? I used one (8-inch) and it worked beautifully, just deep enough.

You are going to love it, Anna. There is no guessing as to when the grill pan has reached the desired temp. I even use mine to see if my marble pastry/candy counter is cool enough for a particular task. I finally got my microwave thermometers (3 as they are breakable) that can be inserted in food (they come with a "probe" to make a guide puncture into the food that is going into the microwave. So far I have had to stop the microwave so I could see the thermometer- haven't yet trained my eyes to catch it as it revolves past. But at least I don't have to open the door, insert a probe and wait for it to read the internal temp. A friend and I have been tinkering with an idea for microwave containers that change color as the contents reach a certain temp, however we have decided it would be too easy to knock off and recovering the development costs would be rather iffy.

Don't forget Zabaione or Zabaglione as it is usually spelled in the US. I first came across a mention of it while reading a story, probably in the late '40s or early '50s, when one of the characters asked for "that creamy, Marsala pudding stuff, that tastes so much better than the bland stuff we get in England."

When you began this topic, Steven, I just knew that something sounded familiar and from time to time I would casually survey my cookbooks to see just why I kept getting a sense of deja vu. Yesterday I stumbled (litterally) over "The 60-Minute Bread Book – and other fast-yeast recipes you can make in 1/2 the usual time." Authored by Nancy Baggett and published by G. P. Putnam's Sons in 1985. She states the secret is the new fast-acting yeast, "which rises twice as quickly…and a host of modern preparation techniques that simplify and streamline the bread-baking task." The recipes are "specially developed for making the fastest and easiest breads ever!" She notes that using warmer than normal liquids, dry milk powder, skipping one rising period, using an electric mixer, and there is one chapter using the food processor. Also there are separate chapters on no-knead batter breads, traditional breads, whole-grain breads. I thought you might be interested in comparing this book to the one you have. The book is out of print, but I'm sure there are a plethora of used book stores in your area and it is, of course, available via ABE books. First, I am going to try an oatmeal bread. I love bread made with this grain but my other recipes take far too long.

Depending on the strength of the liquor, you can begin using it after a month or so if you use a high proof alcohol. You get more extraction with a greater percentage of alcohol. I usually start it with Everclear then cut that with a less aggressive spirit to get a mellower blend. 100 proof will give you an acceptable product in two months and it will get better and better as time goes on, up to a maximum of 24 months. You don't have to remove the vanilla beans then, they simply won't give up any more flavor. "Test" or try it every month or so, adding a little to a custard (rice pudding is also a good way to test it) and you will be able to distinguish the increased strength in the extract and the eventual mellowing. Simple syrup is the best thing to use, corn syrup is not a good additive. If you want to try different compounds, agave syrup is an excellent (although expensive) sweetener which seems to have a great affinity for flavorings, especially vanilla, almond and citrus extracts.

Have you had your oven calibrated recently? I routinely bake bread at 450 F. and have no problems, either on the stone or in pans.

To prevent curdling, mix the extract with a teaspoon or so of simple syrup (everyone should have some on hand anyway), then add it to the milk or cream. When making eggy things with milk, note that in most recipes, one is instructed to add the vanilla or other flavorings to the Eggs or Egg yolks, mix well, then add the milk. There are strong proteins in the egg yolks that keeps the alcohol in the extracts from reacting with the milk. Try putting a drop of any kind of liquor (easier to see with the dark-colored ones) and see what happens. One of my ex-husbands often drank "Highalnd moose milk" and it always looked awful when the scotch was poured into the milk.

Sounds like salmonella from the timing of onset of symptoms (6 to 72 hours). If symptoms persist for more than 48 hours, with no relief with palliatives, he should see a doctor. Dehydration is a problem, keeping hydrated is more important than anything, and it is especially important to keep the electrolyte balance. Pedialyte is actually better than the adult sports drinks.

I just learned that it actually is a pickle/olive "fork" but is defective. It is supposed to extend but the telescopic shaft was frozen - I say was because it is now broken apart and in the trash. My neighbor was sure it was supposed to extend and pried it apart and found a mass of rusted metal inside the thing. When I received it, it was still sealed in a plastic clamshell so the exposure that caused the rusting was prior to packaging. The only name on it is Danesco.

I don't use them in the kitchen, per se, because I like my ancient flour sack and Starrite cotten (made in No. Carolina in the 1950s) towels. I buy these microfiber towels to use on my antique and vintage electric appliances, of which I have an extensive collection. They will not scratch the fine chrome from the '20s, '30s and '40s.

It's possible, but I'd love to see some research to back it up. A lot of things that seem like common sense fact end up being false upon closer inspection. ← There have been numerous clincial studies of cultures taken from scrapings under nails of surgeons after they had scrubbed with antibacterial soap for 5 to 10 minutes. The number and variety of pathogens that survived included some very nasty bugs, E. Coli, Beta Hemolytic Strep, Staph, as well as Candida albicans and other yeasts, molds, etc. (They didn't list the viruses found). Slightly OT, I mentioned in a post a few years ago, that at one restaurant I had refused to be served by a server who had very long nails. After she took our order, I observed her while she was talking to another server at the beverage station, scratch her scalp, then turn and pick up three plates from the pass through and carry them to another table. This was disgusting. The thing that bothers me is that many people do similar things unconsciously while they are handling food and if wearing gloves reminds them to think before they cross contaminate foods, then I think they are a good idea.

I toss them into a mesh laundry bag that hangs on the inside of my pantry door. It has a heavy plastic frame at the top with a hanger loop. These were designed for gym clothes specifically so the contents can be "aired" and avoid mildew. They will just fit in a gym locker so are fairly compact. Of course, except for during the rainy season, this desert area in which I live does not allow much of anything to retain a lot of moisture. I simply dump the contents into the washer and throw the bag in also. You can also get the pop-up type at Wal-Mart, K-Mart, etc, but they take up floor space.

I mentioned in another thread about my adventures with a batch of quince jam that turned out far too sweet and while I could have used it in baking and cooking, I wanted something that could be more versatile and would taste good on its own. Knowing how good "burnt fig" jam is when served with just about any kind of cheese or yogurt, I considered treating the quince jam thusly, but then had a brainstorm and brewed up some super-strength Lapsang Souchong tea, which I stirred into an equal amount of the jam until well blended. I then reduced it over low heat until it was fairly thick but not solidly jelled. I tried it with a very "assertive" cheese and it was delicious. I repeated the process with the remainder of the jam, jarred it and processed it as I would any other preserves. Since then I have served it with cheddar, brick, mozzarella (the kind with the cream center) and a couple of others, even stirred into some cheese type yogurt (from Trader Joe's). I sent a jar to my daughter who also found it to be a terrific combination of flavors, she didn't even bother to pair it with cheese, simply spread it on toast.