andiesenji

It's a mystery. However the eggs can hitchike on any kind of fruit or vegetable. I purchased a bag of potatoes a month or so ago and left it in my van overnight. When I pulled it out of the van the next morning there was a swarm of tiny fruit flies in the bag, only a few had escaped. There was nothing else in the van which had recently been detailed. Fortunately I opened the bag outside. I have several of these in my kitchen and pantry. They work very well.

I've had one of these for a couple of years and wrote about it in an earlier topic about coffee. I even bought a second one to keep as a back up, just in case this was discontinued. I use it all the time and love it. I have also given 4 or 5 as gifts and the recipients all have found them very handy (and safe to use). It is not a single-purpose item, it can be used for many things other than just frothed and heated milk. I gave one to one of the women who works in my office after she fractured her jaw in an auto accident. With her jaw wired shut her diet was very limited and she found she could mix soft custards, cheesy mixtures as well as frothy cocoas, and etc.

I bought several small-to medium sized squash (Hubbard, Kuri, Turban and Calypso) on my way home this afternoon, cut them into chunks and roasted them in that pan, long and slow, I am going to prepare squash soup for a neighborhood party Halloween night and wanted to get started early. Tomorrow I will roast some other vegetables, carrots, parsnips, sweet potatoes (the white kind) and will also roast a pumpkin. I often use this pan when I have company on the weekends because I can do breakfast for a bunch. It makes the best cottage-fried potatoes - I can shake the pan using one handle or pick it up with both handles and actually toss the potatoes - I can't do that with a big batch of potatoes in any other pan. I think the last time I used it was for frying pork chops and making gravy after the chops were removed. It produces a beautiful fond. I use it often because I like to cook enough for a couple of meals and freeze the extras. Saves me a lot of time when I have less time because of my long, long commute.

I used to love my old KA and..... I agree that the KAs made by Hobart are superior. They have metal gears and except for servicing every 8 - 10 years by anyone who works with small appliances (I can recommend one in Woodland Hills, CA) and having the electric cords replaced when they begin to crack, they work well practically forever. The one I bought at White Front discount in (I think) 1967 was used by me for 11 years then given to my step-daughter who is still using it several times a week. I have had 3 of the newer type (5-qt) and have burnt out the motor on two, trying to mix cookie dough in one case and Struan bread dough in the other. As I said in my first post, I use it for light mixing and beating egg whites and whipped cream. Twice I had to take the mixers back and exchange them. Fortunately I bought them at a store that will exchange "faulty" appliances and not require that you return it to the manufacturer. I ended up with a cobalt blue, which I detest, the first one (of this new bunch, was an emerald green which matched the kitchen fixtures I had at the time (Kohler). Now it doesn't match anything. (The second one was red and I liked that but they only had the blue and the white when I took the red one back.) I understand that the newer ones with a screw-type dough hook are better for kneading soft doughs but the ones I had all suffered the "dough-climbing-up-the-dough-hook-syndrome" which annoyed me no end. having to stop the mixer and scrape the dough back into the bowl was a pain in the neck. Hobart KA on ebay. One ebay vendor has a KA listed as a "10-quart" model. It is not- it is a 5-quart. I had a 10-quart Hobart and none of the 10-quart bowls had a handle on the side. And they did not come with the white coated beater and dough hook. The flat beater and dough hook were silvery, bare metal. KA never marketed a 10-quart machine. This KA looks like a good deal.

I've done this successfully with each onions and kale, so why not leeks! ← I cut them crosswise (actually at a slight angle) cut the resultant discs in quarters, wash very well to get rid of all the sand, dry as much as possible in a salad spinner then place in the dehydrator and dry them. They retain a great deal of flavor, in fact it even concentrates somewhat. I vacuum pack them in 1 cup portions and store in the freezer. I have reconstituted them in water, chicken broth, milk(for potato soup) and coconut milk, simmering them gently which seems to bring out the most flavor. I got the idea to try this when I saw a package of (very expensive) dried leeks in a gourmet shop. I also dry garlic chips (sliced garlic) and chopped red onions (dried white and brown onions are easy to find).

No, only prudent to be early.

One that has been around a very long time and has a extensive archive of recipes is The Kitchen Link/Recipe Link If you click on "More Options" you can search by ingredients or type in one word that is part of a recipe title. The web site is very intuitive and you can also search the forum archives by year, month and week. For instance July 1-7 in 1997 shows this list of recipes: archived recipes July 1997 I just happened to come across this a year or so ago and bookmarked it under "Unusual desserts" for the #11 listing, Orange Cheesecake/better than candy pie. while not as vast as those above, I recommend you check Mimi's Cyber Kitchen.com Mimi also posts a bunch of great links that are very helpful. As well as PlotzWorthy gifts.

Have you considered one of these. I have one, it is one of the older Calphalon anodized aluminum but looks just like this one. You do not want any pan that is Non-Stick. You simply can't develop the fond that is desirable after searing, browning meats and poultry. I use this one quite a lot because it is not as heavy as my copper pans, and it is very versatile as it will go into the oven, under the broiler much easier than a fry pan or sauté pan with a long handle. The lid fits tightly enough that it will retain steam and is deep enough that I can use a round bamboo steamer in it - even though mine has the older type flat lid that is slightly recessed into the pan. this new type slightly domed lid is even better. For 100.00 bucks, this is a pretty good bargain, but you may be able to find one for less. Amazon has it for the same price and you can get free shipping. I also use it for making stew, chili, oven roasted vegetables and when I have several guests, a huge brunch fritatta that uses 2 dozen eggs! Started on the stovetop and finished in the oven.

We bake different things. I bake a lot of bread, artisan loaves, multi-gran and seeded breads, also angel food and sponge cakes, and regular fruit cakes, which she doesn't - we trade. I have to be forced to make cheesecakes but she makes about 6 different varieties, including a lemon/lime "chiffon" cheesecake that is out of this world. The closest she gets to fruit cake is a cranberry nut bread that is delicious. However she likes my fruitcakes.

It should never be sour. The uncooked sweetened condensed milk is extremely sweet to begin with and never sour at all. Was the can damaged? Dented? The seam damaged?

I just broke both my Mason cash bowls this summer and have been Keeping an eye out for replacements, I was just in a high end kitchen store in Canterbury that had all the sizes up to 12" but they were to heavy to bring back with me ← Fantes has all sizes of Mason Cash bowls, the traditional yellow ware bowls. Scroll down about 1/3 of the way on the page. Their prices are pretty good, in fact, they are better than some of the ebay vendors who are selling these as "vintage" but they are brand new - no scratch marks on the bottoms.

The Hamilton Beach 700 should be a good mixer. From what I understand it is built on the old Kenwood Chef design. Which was well known in the UK but was only available in the US for a very few years and had to be converted to our different electrical system. From what I have read, this one was designed for our system so it should work more efficiently. I have had several KAs - Since the late 60s, always the bowl-lift models. The newer ones simply don't handle stiff doughs well. I do use the KA for egg whites, meriungues, because I have a copper liner for one of the bowls and it seems to make a significant difference. I had an ancient 10-quart Hobart but sold it last year. I haven't tried one of the newer 6-quart models because I bought a different type of machine because I needed one that would handle stiff bread doughs (and cookie doughs) without stalling. Plus, it had a much greater capacity. It is an AEG or Electrolux Assistant and is probably too large for your needs. It does do large batches of cake batter nicely - will fill a 14-inch cake pan plus a 9-inch. One of my friends has the Bosch Concept 7 machine, which has a smaller capacity than the Electrolux but has the direct drive and open top design which is really handy for her as she is very short, barely 5'1" and simply could not use a KA unless she placed it on a wooden chair. She bakes constantly, cakes, cupcakes, cheesecakes, quick breads, etc., in fact, I have a pumpkin/walnut loaf, one of 14 she baked on Tuesday. Today, she is baking banana nut bread. She does a lot of baking for fund-raising bake sales for our local charities and simply has to have a reliable machine.

My reply is too late also, however for future reference, I use the one of the "muffin-tops" pans, with six depressions, I cut discs from parchment to line the bottoms. although I used the "Release" foil on one occasion when I made somewhat sticky pecan pies. I wanted the pies very thin. I have not had any problem with the sides of the cookie crusts holding together when sliding them out of the pan.

Turkish Delight or Lakhoum The preparation of Turkish Delight or Lakhoum in Turkey dates back to more than 300 years, so Turkish Delight is one of the oldest sweets in the world. The story goes that a Sultan of the Ottoman Empire had his confectioner develop the candy to please his many wives. Whatever the truth, the sweet has been known for a long time as Lakhoum (and variations of this name in other middle eastern countries) and has been mentioned in stories, songs and was a featured song in the stage and screen musical, Kismet. I personally will never forget the number with Dolores Gray and Howard Keel singing "Rahadlakum" in the Grand Wazir's harem. Lakhoum, also known as Turkish Delight Rind of 1 medium lemon finely grated 1/4 cup lemon juice 3 cups sugar (superfine) 1/2 cup (4 oz) water 2 tablespoons gelatin/agar agar or guar gum (for vegetarian candy) 1 cup (8 fl oz) water, extra 2/3 cup cornstarch 1 tablespoon rose flower water or one teaspoon rose extract/food grade red food coloring - couple of drops only. 1/2 cup icing (confectioners) sugar (for coating) For orange flavored candy, substitute for the lemon and rose flavors - rind of 1 medium orange 1/4 cup (2 fl oz) orange juice concentrate 3-4 drops of orange flower water. Or you can use other liquid flavorings such as cinnamon, clove, anise. Line base and sides of an 8 inch square cake tin with aluminum foil, leaving edges overhanging. Brush or spray foil with oil or melted butter. Remove white pith from citrus rinds. Combine rind, juice, sugar and water in large heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Brush the sugar crystals that form on the sides of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms long threads, or if using a sugar thermometer it must reach 221 F. Combine gelatin (or the substitute) with 1/2 cup (4 fl oz) extra water in bowl. Stir over hot water until dissolved. In separate bowl combine cornstarch with remaining 4 oz. water, mix until smooth. Add gelatin and cornstarch mixtures to sugar syrup. Stir over medium heat just until mixture boils and clears. Remove from heat immediately. Stir in flower water (rose or orange) and a few drops red food coloring or yellow and red to make orange. Pour mixture through a fine wire sieve into the greased tin; refrigerate over night. When set peel off foil and cut into squares. ( I have been using the silicone baking pans and they work very well.) Toss cubes in confectioner's sugar. (If you have stored a vanilla bean in the sugar it gives it a very nice, subtle, extra flavor. You can also add coarsely chopped nuts to the mixture after adding the gelatin/cornstarch mixtures. Pistachios are traditional but cashews, pecans, walnuts any slightly soft nut, will work but they have to be very fresh. You can also chop the nuts and steam them for a few minutes to gently soften them, but not too much. ( RG1840 )

I love Mason Cash. I broke my largest mortar a couple of years ago and couldn't find one to replace it. My daughter was in Scotland for 6 months and also in England and was unable to find one there. I don't know when they stopped selling the 12-inch one. I still have the 8, 6 and 4. I also have two of the pudding basins and one of the "Cornish" blue stripe, which I found at a yard sale for 50cents.

The biggest one is 5 1/2 quart. The biggest in the 4 bowl set is less than 4 quarts. I just pulled it out and poured in water using the 2 quart Pyrex measures and the bowl won't hold 2 full measures. I bought them as a 5-piece set last February but apparently the big one is now sold separately. Sorry! I actually got them from Target. Yesterday I couldn't find the Target link. This is it. You can also get them in white, only without the spout. And multi-color like these.

And I can estimate a few pounds and inches added to my girth.........

There are specific ingredients that retain moisture in quick breads. Sugar is one, and odd as it may sound, oatmeal is another. I used to use this Oatmeal scone recipe from Bon Appetit until I lost it several years ago. While searching for another recipe I discovered it on SOAR, now RecipeSource and have used it several times. Whole wheat pastry flour has very low gluten as does White Lily, Red Band and Martha Washington white flours. Check at your local health food stores if you can't find it in a regular market. Otherwise just use one of the "soft" wheat flours I named. One of them should be available where you live. You can toss the oatmeal in a blender and pulse it a bit to pulverise it a bit to make it easier to blend. If you use any regular flour, which has gluten, even if you mix it with cake flour, you have to be careful not to work it too much and develop the gluten, otherwise the scone will be tough. This explains some of the chemistry involved: ABCs of baking. gluten/fats/sugars/leavening a bit more info. and some more about functions of various ingredients.

Do they have to be clear glass? I have a set of these and I use them for pudding basins, they are oven and microwave proof. I love them and I have a huge collection of bowls but these are among my favorites.

Just reading the recipe is causing me to salivate. I agree that pork fat is essential. One reason I love to shop at the Mexican markets and carnicerias here is because they have lovely pork fat and unsalted pork belly, etc. Last year we had a rather lively discussion about the various types of empanadas in Latin America, Empanadas

But you haven't answered my question about why you wouldn't be without one--is saving one trip back-and-forth to the sink with a full pot of water so valuable? Maybe my kitchen just isn't large enough to need the convenience (it's only three steps from stove to sink)? ← I am 67, I have arthritis, fairly severe, especially in my hands, both knees, and my right shoulder isn't doing so well and I have a fractured lumbar vertebra and ruptured discs above and below it. I can't lift a full 16 quart stockpot. There was a time when I could lift 100 # flour bags and lift full, much larger stockpots but that time is long past. There is an island between my main sink and the cooktop. The other sink is further away. Walking back and forth with containers of water, lifting them above the rim of the pot repeatedly would cause me problems, and probably significant pain, if I could even do it. I was much younger and stronger when I had one put in my first remodeled kitchen, however I was catering and regularly used 26 and 30 quart stockpots as well as a large oval pot that covered two burners on my Garland. It would have taken two men to lift those big pots, the 30-quart even has a spigot on the side at the bottom so it can be emptied without moving it. If there is going to be significant remodeling, why not put one in? I can tell you that if you ever sell your house, it is a great selling point and impresses buyers. It can add many times its cost to your selling price. Regarding pasta, I don't pour it into a colander in the sink. I use a scoop colander and dip it out of the pot and transfer to a bowl or another cooking vessel. I use a wider, shallower pot because I have difficulty reaching over the top of a tall pot.

My neighbors, who are from Durango, Mexico, used to use a hand-cranked meat grinder. Now they have a Rival that I gave them. First, She soaks the dry corn until the skin softens and begins to split, then dumps it into a bag that looks like burlap and lays the bag on an outside table and sort of massages the bag to loosen the skin from the kernels. She then dumps it into a big pan and washes and loosens the remaining skins, which float to the top and are skimmed off. She dumps the corn into a big colander and starts putting it through the grinder with the large-hole plate. When the batch is finished, she switches to the plate with the small holes and grinds it again. She gave me a bowl full yesterday - when I get home I will take a photo so you can see the consistency.

I knew you would have the answer, Rancho gordo: I suggested Gabriel PM you because your info in all the earlier threads that discussed tamales was so helpful.

Use this method. I guarantee it will jell anything. Including wines. You did not add enough lemon juice.

I recently purchased the book "Convivial Dickens The Drinks of Dickens & His Times" by Edward Hewett & W. F. Axton. Published in 1983. On page 144 is an illustration titled: "Sharing a Cobbler" It depicts a young man and a young woman drinking with long straws from the same glass. "One of the New World's most popular gifts to the Old was the Cobbler, a sweetened wine drink served on ice, that got its name from a Hudson River Valley Dutch dialect work for a heap of rocks.......... The drink was much favored by romantic young couples. The couple pictured are at "The Casino" in Holborn, one of the new dancing salons that became popular about the same time. On page 154 is this recipe for Sherry Cobbler 2 tsp. powdered sugar; 2 or 3 small pieces lemon; crushed ice; 2 wineglasses Sherry; 1 tbsp. brandy; 6 strawberries. Into a tumbler three-quarters full of crushed ice put sugar, Sherry, brandy and lemon. Pour back and forth between a second tumbler to mix. Add strawberries and drink through a straw. Provide a long-handled spoon to get the strawberries. On pages 156-157 it is noted that Dickens discovered this drink on his visit to America in 1842 and included a mention in his book when this drink was served to Martin Chuzzlewit after he discovers the property he had purchased in Illinois was swampland. About Dickens himself is written, on page 163, "Everywhere he was pressed to sample what to him were novel mixed drinks. The Sherry Cobbler, which we have already met, was becoming the rage in London in 1842, along with that new dance sensation, the polka. The dialect of Dutch America seems to have supplied the name: a "cobble" was a lump or a stony hill - in this case, of broken ice. When young Chuzzlewit is introduced to one Major Pawkins - " 'One of the most remarkable men in our company, sir!' " - he holds the private view that the Major … could hang about a bar-room discussing the affairs of the nation, for twelve hours together; and in that time hold forth with more intolerable dullness, chew more tobacco, drink more run-toddy, mint-julep, gin-sling and cock-tail, than any other private gentleman. . . Note: the reference to "powdered sugar" in the recipe does not mean confectioner's sugar. At that time sugar was sold in "loaves" that were cone shaped with a rounded top. A grater or a rasp was used to remove the desired amount from the loaf and was then pounded in a mortar to "powder" it so that it would dissolve more rapidly. The sugar contained a large percentage of molasses and had a stronger flavor than the refined sugar of today. A comparable substitute would be the light brown sugar, or if you want to be truly authentic, you can get jaggery in a chunk and grate off the amount you need. jaggery