janeer

I am a lifelong devotee of wax paper. It sits side-by-side with the parchment paper, and I would say I go for the wax paper for most uses, including ALL of the ones mentioned above (favorites are separating layers, strips for frosting cakes,lining pans, wrapping hard cheese). I also make little cones out of it for simple chocolate decorations (like dots on a lemon curd tart)and use it always under racks when glazing or soaking cakes or for anything else likely to drip. You can wax leaves by ironing them between wax paper, too. One thing I like about wax paper is that it so easy to score with a knife or scissors to get it to the shape you want, and it lies relatively flat compared to parchment (the rolls anyway, the sheets are pricey). A great American product.

I'm curious - what kind of improvements do you see - in taste, texture? In the flavor, mostly; the tastes mature, while the textures are preserved.

I'm curious - what kind of improvements do you see - in taste, texture? In the flavor, mostly; the tastes mature, while the textures are preserved.

Whenever I've served it we just pull pieces off by hand--great for a cocktail party/finger food buffet.

I think Scorched Woman would be good. From the early days of hot sauces: Inner Beauty.

That is an amazing story, and hard to beat. I'm curious, did you provide evidence of a lifetime warranty?

I believe all cookies, and many cakes, should be aged (not cheesecakes or sponges or angel foods). I intentionally freeze many cookies immediately after baking for a few weeks, sometimes months; they improve tremendously. I prefer many cakes 1-2 days after baking. Date nut bread must be made a few days ahead and left, wrapped, on the counter. Pies and other pastries, however: eat immediately!

As someone who teaches ethics, I applaud you for not speculating on motive--therein also lies bias and "belief." But it is OK to ask: if salt, why not _____ (fill in any spice or herb associated with any undesirable condition); that would allow you to question motive if one, and not all, such herbs and spices were removed from sale. We can, of course, question the logic of some but not all salts. Anyway, I love salt.

Now that sounds nice. I bet it would be nice alongside frito misto, too.

No, don't eat them. But want them on. Don't ask me why. Looks? Completeness?

I remember him grinning into the camera while, without looking down at what he was doing, he chopped rapidly with his cleaver, defying fate (and showing off).

I think you used a different recipe (?) as RWoods's doesn't call for the ameretti. Yes, you need to be moderate with the ameretti. I like the idea of the goat cheese, but it is not, of course, traditional. I don't put sage in the filling itself, just in the browned butter sauce. I use nutmeg, salt, and white pepper in the filling.

In New England, under the assumption that people are unpacking and too busy and exhausted to cook, we always brought a meal--usually a casserole or stew and some homemade bread and a dessert, usually brownies or a simple cake, but if it was a really good friend,and summer, lobsters (already boiled) or lobster salad, French rolls, champagne, berries, chocolate truffles.

I used to eat at Lutece quite a lot in the 1980s. There was something very personal about the place, in addition to the food being the best there was at the time. So many restaurants now feel far more commercial than Lutece did.

I use venison shoulder/neck when I can get it, beef chuck roast when I can't. I simmer the meat, whole, then chop it and add some of the broth to the mincemeat. One ingredient that I can no longer find anywhere is seeded muscats; I used these in both my mincemeat and my plum puddings. I have looked everywhere, so if anyone has a source, please let me know.

Agree.

That looks fabulous.

Bumping this up because I am going to Tucson for 4 days and need recommendations, please. Will obviously look for EGC.

Many of the uses others have mentioned, particularly bread salads, but also I love pasta with browned bread crumbs and parsley.

I had a top-end 4-slice Dualit and hated it. It was excruciatingly slow, and uneven. I gave it away. It looked nice, though. The basic problem with modern toasters is that they seem to steam rather than toast. The bread gets flabby rather than crisp. Is it the heating elements? Are they wimps compared to those of old?

When I'm very tired or have a cold I always crave a burger or steak. It revives me.

Imported Italian plum tomatoes, natch--the many brands available, particularly the reliable Pastene, and the many others already mentions. But let's not forget the great sweetened condensed milk. Eat it off the spoon. Make flan. Fudge. Cajeta. Etc.

I think this is the key: a professional knows what can be "pushed" or "pulled" in a recipe--e.g., ratio of fat to flour, substitution of one thing for another and in what proportion--and still have it work--and achieve what she wants from that push or pull in terms of taste and texture.

I'd like to see it please. Here is how I have it written down, plus some parenthetical notes; I think it was from a "woman's magazine" in the 60s. Looking at it now, I might cut the sugar down in the filling. Cheesecake Bread 1 package hot roll mix 1/4 c sugar 1 egg 1/2 c sour cream 6 Tblsp melted butter 8 oz softened cream cheese 1/2 sugar 1 tea vanilla 2 eggs (back then, eggs may have been "medium") Soften yeast (in the package) in 1/4 c water. Combine roll mix and 1/4 c sugar. Stir in the yeast, egg, sour cream, and butter, Mix, place in greased bowl and refrigerate, covered, for 2-3 hrs. Roll out to 18" (this is all I have noted; for width, roll to fit into a standard 6-cup ring mold, I'd say about 8" w). Fit into ring mold (leave the sides overhanging). Beat the cream cheese, 1/2 c sugar, and vanilla together. Add eggs 1 at a time, beating after each. Pour in the mold. Fit the dough over (and, obviously, gently seal). Let rise 1-1 1/2 hrs, almost double. Bake at 350F for 35-40 min. Cool 10 min, turn out. Dust w/ 10x.

Yes, excellent. But the way I've had this is sort of braised, with honey and water.