andiesenji

It works okay. Lawry's uses this method. I have tried it and gotten pretty good results but it still slips and occasionally you have less than optimal coverage because it slumps early in the roasting period. I like the wrap the way I do it because it works, especially on a large prime rib. It is difficult to keep the salt covering on the bones, even with the egg whites.

This Australian website Food Down Under has a lot of recipes for chickpeas and other pulse. Is one of my favorite places to search for new recipes to try. If you go to home page, you will see that they have quite a few categories from all over the world. I have found quite a few interesting and unusual recipes in several different categories, especiall the pastries. I learned many years ago, when I had a visitor from Australia, that in Oz there is a tremendous love of desserts, especially pastries.

I have made this chickpea cake several times. I came across the recipe when searching for a recipe for bean pie a few years ago. I have made a couple of minor modifications to the recipe on a couple of occasions, trying some different flavorings, spices, etc., but the basic recipe is very good.

This is commercial carpeting designed for heavy traffic areas, restaurants, casinos, airports and etc. I want padding for me, in case I fall and an absolutely non-slip surface. It actually is designed to arrest the growth of molds and spores, is hypoallerginic.

My housekeeper, who had never tasted cornbread until she came to live with me, likes to split it, slather it lavishly with butter then run it under the broiler until the surface is actually bubbling. On top of this goes a slather of sour cream and she daintly eats it with a fork. She says the flavor combination and the cold sour cream on top of the hot, buttery cornbread is a wonderful taste treat.

With your dogs' love of cornbread maybe there's some truth to one of the 'hushpuppy' stories then... that is, that the name come from throwing a piece of corn pone to the dogs to keep them quiet, saying, "hush puppy"! ← Since we began letting the dogs into the kitchen again (I didn't renew my certification at the end of January), they park themselves in front of the oven waiting for the cornbread to come out. I always bake a small pan for them anyway. I have to separate them when they get their treat because it is the one food item over which they will fight. Well, fight isn't exactly the word. Poor Player is a very laid back dog and his daughter Teafer bullies him terribly. She will actually snatch his treat right out of his mouth if I don't keep them apart. I don't know what it is about the cornbread (maybe the lard or bacon drippings) but they really go nuts over it.

It has been almost 44 years since my daughter was born, nearly two weeks late. I had been putting off doing much housework but finally one evening got disgusted and scrubbed the floor, on my hands and knees, then waxed it and polished it by "skating" around the floor on a couple of old T-shirts. I sat down for a cup of tea and realized the pressure I felt in my back was from labor. Four hours and 12 minutes later she was born.

I rarely have leftover cornbread because whatever we don't eat goes to my dogs who demand it. They love cornbread too. I also like cornbread crumbled in milk, sweet as well as buttermilk. Sometimes I do make it ahead and simply cool it completely then store in a ziploc bag in the fridge. When ready to eat, I simply open the bag and heat the cornbread right in the bag, to retain moisture. It only takes a few seconds to heat. Cornbread is used as a base for stewed pork in verde sauce, sliced pork in spicy gravy and this evening is going to be placed on a plate and covered with creamed asparagus and some crispy bacon crumbled over the top. Great combination of flavors.

You can substitute anise hyssop, which is a less intense flavor. This is often known as the "root beer plant" because of its flavor. It makes a very pleasant tea which is good for the digestion. It is also extremly easy to grow in pots or in the garden. It self-seeds but doesn't spread or become a pest plant like some.

Another warning. Do not set any pots like this on a highly polished surface, glass for instance, and scoot it around. You will find scratches in the glass or ??? I have ruined a lot of glass (and other) tabletops over the years with the many pottery pieces I have. I have glass polishing equipment because of my glass artwork but if you don't, this can be expensive. Now for the wood ash substitute. If you have any dried corn cobs, such as the ones used for decor around harvest time, or simply buy an ear of corn (or more than one), cut the kernels off the cob and roast the cob in the oven or on the barbecue grill, if you happen to be using it, until the cob chars. You can even cut it into chunks to roast it in the oven until it chars. Indian potters in the southwest use charred corn cobs when they fire pottery directly in coals, setting the cured "green" pottery on a bed of corn cobs then heaping more around and inside the pottery so the heat is even around and inside the pot. For your purposes you can crumble the charred cobs in a mixture of oil and salt to rub onto the unglazed pot.

This is the carpet I have chosen for the kitchen. The top one will be the main carpeting. The bottom one will be edging and cut-in design elements.

You might have better luck with a larger strainer like this miso strainer. I have seen larger ones also. I have isolated things in my deep strainer by clamping it to the side of the pot with a spring clamp, (looks like a large closepin, just made out of metal, found in any hardware store.) similar to these. I have several sizes as they really come in handy in the kitchen. Mine are not as fancy as these as they are older and simpler but you get the ideat........

Wonderful blog, Daddy-A. I have to type rapidly or the drool will be on my keyboard. Waiting with bated breath for the gingerbread - - - whatever its age. And the sordid tale of the kolachy has fascinated my housekeeper. She is from Hungary and they have something similar. We have strawberries from Oxnard - every morning a truck drops off a man with a stack of strawberry half-flats, bags of oranges, boxes of mangoes, sometimes some pineapples, at the crossroads a mile away and there he stays all day or until he sells out. Right now the half-flats are selling for 8.00 but if one buys two it is 14.00. They are not yet at peak but aren't bad. At least they are red almost all the way through.

Jim's products are awesome. The flavor is exceptional and I agree about the habanero powder. I have my "I survived "The Bread" pin here on my desk from a hotluck in which we had a loaf to sample. Incredible. I like some heat but not the extremes. I like flavor as well as heat. The manzano or rocoto peppers are my favorites for using fresh because of their fruity flavor. I save the seeds, dry and grind them to add to some rubs as they have a different but interesting flavor and being black, are easy to keep track of. They also grow very nicely here in the desert.

I still think someone should bring this to the attention of the governer. He comes from a place where people turn out by the hundreds to pick wild mushrooms in season and they are on the menu at every restaurant. I am sure he would see how ridiculous this is and he has stuck his fingers into a lot of pies, why not this one......

I agree with everyone else about using a scoop or "disher" as it is know in the trade. They come in many sizes but the smallest are perfect for drop cookies and if you scoop, draw the scoop against the side of the bowl to compress and remove excess dough, you will have uniform-sized mounds of dough. It is also much faster than any other method, except for using machines. One of my friends is a cook/baker at a private school and mixes up huge batches of cookie dough. In particular oatmeal/bran/raisin cookies which are a favorite. After mixing the dough, she uses an electric food grinder with the long sausage stuffer tube to extrude a long, continuous "rope" of cookie dough which she then cuts with a bench knife into uniform pieces. However she is making hundreds of dozens of cookies at a time. She says she got the idea when watching one of the Food Network shows where they showed how some snacks were produced. She tried it and it worked, particularly with very thick or dense and stiff doughs. I have not tried this myself, I do not bake huge batches of cookies, however it seems like a good idea to me.

I buy direct from Scharffen BergerScharffen Berger I think their product is superior and consistent. I have tried just about every premium chocolate out there and keep coming back to this one because I get consistent results with their products.

It wasn't my intention to imply that the clay comal was inferior, only that SOME of the ones being produced nowadays are not meant for real use in the kitchen but are produced strictly for the tourist trade, just as are jugs, bowls, plates, mugs and many have been made with clay or with glazes that are not safe for food because much of it has a high lead content. I doubt that would be a problem in an unglazed comal but one has to know what one is buying. The Mexican people that I count as good friends like to do some things in the traditional manner but they are touchy about being thought to be uneducated, primitive or unsophisticated. Many of my friends have lived in places frequented by tourists and ex-pats looking for "native artifacts" and understandably feel insulted if these strangers imply that they are inferior in any way. They want modern conveniences the same as we do. One of my Mexican friends owns three mines where Mexican fire opal is mined. He also owns a clay mine and the clay contains a lot of mica and the resulting pottery is exceptionally beautiful. Years ago he used to sell all of his clay to local potters but most of them have moved away or no longer do the work so now the raw clay is crated up and shipped to the U.S. and some to Europe. He has no market for his product in Mexico, which is sad, because this clay would make beautiful and very strong cooking vessels, including comals.

I just asked my neighbor Joe Obregon why they preferred the metal comal and he said it heated faster, didn't break and was much larger, as the clay comals are too small for a big family and his wife did not want to spend all day in the kitchen. He said the only people still using the clay comals in his area of Mexico are Americans and poor people who can't afford the iron ones. The soapstone one they found for me was made in Taxco sometime before 1932 which was when his aunt got it.

For most herbs, I use fresh 2 or 3 to one, depending on how much punch the fresh herb has. They vary a great deal so I crush some, smell and taste.

I have several neighbors who are from Mexico. They all use cast iron or heavy steel comals. I have a very old soapstone comal that one brought me from Mexico but she said that few people use them now as they prefer the metal and most aren't even flat but are shaped like a wide, shallow dish as they put them over a fire in a cut down 55 gallon drum and use them for blistering chiles as well as cooking tortillas. If you ever happened to see Mary Sue Milliken and Susan Feinneger's show about one of their trips to Mexico, you could see one of these in use. My next door neighbor has one that is simply rectangular, a thick slab of black steel that fits on one of his barbecues - they use it all the time for cooking big batches of tortillas. (They are from Durango, Mexico and still own a ranch there and go back several times a year.) The red clay comals sold in many Mexican tourist places are not for cooking - they are really for decoration only and made for the tourist trade. I don't know anything about the ones from El Salvador as I don't really know anyone from there personally.

Me too! However I add lime juice and sometimes a little hot chile. The rocoto peppers that have a lot of heat, plus a little apple flavor, "marry" very well with mango and other tropical fruits. It might not be traditional but I like it.

I have a habit of cooking barefoot. Nothing bad yet but I'm sure it's only a matter of time before I'm firing up this thread . . . ← I was glad I was wearing something this morning when I opened the fridge door and a jar of cherry peppers jumped off its shelf and exploded on the floor. I KNOW for sure who was the last one to have the peppers out so left it for her to clean up. I crunched through the shards of glass that were all over the floor, stepped out of my mocs at the door where the carpeting ends and left them to be cleaned also. Yet another reason to consider carpet in the kitchen.

They look nice but I want something with no seams. I sometimes use a power chair and need something that the wheels will roll on without pulling up edges of tile. I have a large commercial carpet machine that will steam clean any kind of carpet but might pull up the edges of carpet tile.

Did you connect via the "Chile Database" link and scroll down to the section where chiles from various areas of the world are listed? That is the hyperlink to his home page. Also you can send him an email at gcaselton@gmail.com with questions or information. The web site itself is vast and has changed quite a bit over the several years I have been on the Chile-Heads digest and first was introduced to this site.