dans

Here's a question I've been wondering about for a while. Is there something special about cake recipes for a bundt pan? I have a couple but have never used them. Every time I have made a cake, i've used regular cake pans. I think I would like to try the bundt pan, but wonder if I have to change the recipe or baking process to accomodate the new pan.

This year we decided we wanted try try a heritage breed turkey for Thanksgiving. We always served local, but we've never seen the heritage breeds for sale. Does anyone know where we might be able to buy one in northern MA or southern NH? I would be open to a mail-order source as a last resort. Supporting the local farmers is important to us, but it isn't always possible. TIA

When we moved into our house a few years ago we bought 3 if the gelpro mats. They were some of the worst made things we ever bought. They curled on the edge so they were tripping people. The seams came apart and stepping on them with anything but a flat shoe would cut the surface.

At Cote D'Or we had a steamed potato with black trumpet mushrooms and a poached egg. It was so good we asked to have it again the next night.

They are stocking the frozen puff pastry again. I picked up six packages that should get me through Thanksgiving. Dan

Negative. mayonnaise, especially the commercially prepared ones are too acidic to be a growth medium (at least that is what I remember from my sanitation class in culinary school). Raw potatoes are not potentially hazardous - remember, we store them in cool dry places for long periods of time. However, cooked potatoes are potentially hazardous. The same hold true for tuna salad. The mayo may look horrible, but it is the tuna (or more specifically the protein). Dan

Holy moly Dan! How long does it take you to go through 10 pounds of meatballs six at a time? Not as long as you might expect. My wife loves pasta, so we have it once a week or so. Given that we have a stash of meatballs, it's a quick dinner. Then you have meatball sandwiches... Dan

I generally make meatballs from about 10 pounds of meat each time. I use a mix of beef, veal and pork and test teh seasoning by sauteing about a teaspoon of the mixture. Once I'm happy with it, I make up the meatballs then roast them, cool them and freeze a meals worth (generally about 6 per package) without sauce. Dan

There are a number of good places in or around Ogunquit. Top of the line is Arrows. One of the first restaurants to have their own garden. Inventive cuisine but a little on the expensive side. We plan a trip here at least once per year. Also run by Mark and Clark of Arrows is MC Perkins Cove. I heard a lot of good things about this place, but it has always been closed when I've tried eating there. 98 Provence is on the way to MCPC and is a pretty nice restaurant. We've eaten here a few times and like it enough to keep going back. Bintliff's is good. Better than most of the rest of the places. There is a newer restaurant, Joshua's, that we didn't care for. They do make their own bread. Other than that there are a lot of steak houses, clam shack (seafood), etc. that you can pick from. Most of them will have a steak or burger. Dan

I can't remember the last time I ordered a tuna melt, grilled cheese or most any other kind of grilled or hot sandwich. I probably won't have one made outside of my own house. When did it become acceptable to put any of these sandwiches into a panini press? This is not a good thing. When I make them at home, I spread butter on a slice of good, not too hearty sandwich bread and turn it over. I top that with a slice of cheese - my mood will determine the choice - cheddar and swiss are the most common. Tuna made with Helman's mayonnaise, not too wet, on top of that followed by another slice of cheese and bread with butter. That all goes into a cast iron pan and a sandwich press on top - not too much pressure. When it is golden brown, flip, repeat, cut and eat. Dan

The Hynes is right down the street from my favorite restaurant Troquet. Good wine list, good food, great service. We go here more than any other places in Boston. Other places we like are: Oh Ya for sushi. Morton's (at the Seaport) -pretty good steaks ask about the steak & seafood special (3 course $50). Number 9 Park. Dan

We've been buying San Marzano Marinara for a while at a small local market. Having moved, it is not very convenient anymore. We are trying to locate either an online source for it or, better yet, a more readily available alternate. Any help is greatly appreciated. Dan http://www.amazon.com/San-Marzano-Marinara-Pasta-Sauce/dp/B0001K5MGQ

We've used TJ's Puff Pastry for a while now. It is certainly quite easy to use, no unfolding, rolling, docking, etc. and inexpensive to boot. The problem is I can't find it anymore. I went o the local store and the stock clerk said they had run out of "last years" supply and they didn't know if they were getting any for this year. Now, once I got past the shock of learning I was using a frozen product with almost a year of age on it, I was disappointed that I wouldn't be able to find it any more. Anyone know if this is true? Dan

I have had good luck with Sunnyland farms as well. Good service and quick delivery. Dan

I just got an email from Amazon saying my copy has been shipped. Dan

I ordered a copy from a vendor on amazon.fr. It came yesterday and I'm glad I got it. Wonderful book. I wish I had bought it before it became scarce. Dan

We used to have a bakery near us that produced the best sandwich bread around. This place produce the "peasant white" bread daily and a regular schedule for the others they made. The "Cinnamon Apple swirl" was to die for by itself or as french toast. I miss them dearly. Unfortunately. the bakery was sold, the new owners tried to add cakes and pastries which they couldn't make to save their lives. I was once told a cake had "faux butter cream" on it. Yuch!!! Anyway, one loaf of bread was our favorite. They used the basic dough to make the "peasant white" and dinner rolls. Whenever we were having people over, we bought the rolls to serve. When we did Thanksgiving at our house, the "Peasant white" went into the stuffing, was available for sandwiches and the rolls were served with dinner. The peasant white was soft, the crust was not too hard, the taste was pure with just a touch of honey. I'd love to be able to make this at home, but everything I've tried either is too hard a crumb or too hard a crust. Can anyone help me reproduce this recipe. Thanks Dan

I took a class with him at Ewald Notter's school in Orlando. Was it worth it? YES!! I learned so much and had a blast. I'm seriously considering taking it again (but I'll probably take Schott's class instead). Dan

I always get concerned about the quality of the ground beef they are serving me when I'm told something like this. If they will only serve the burger well done, it usually means that they are buying a lesser quality product. I'll pass on the burger at these places. Dan

Right next foor to Lowell is Tyngsboro. In Tyngsboro is the Stonehedge Inn. They have a great restaurant and wine list. Being an inn, they could also put you up for the night. The cost is on the expensive side, but better than everything else in the surronding cities. It has been too long since I've eaten in the Worcester area so I can't help you there. The (123?) Chop house is reportedly good. Shrewsbury reportedly has a few good places (Willie's steak house but I've not eaten there). Dan

I've been usin gthis software since the CIA dropped support for the previous program (Pro chef). All I can say is that it is the single most frustrating software I have ever used. Entering five recipes caused it to crash about four times. It has the most limiting way of entering ingredients of anything I have ever used. Even then it does almost no checking of the imputs (you can't scale anything if you haven't entered either a yield or number servings (there doesn't seem to be a way to say this makes 1 loaf then scale it to 2 loaves). Forget about importing. It knows nothing about mealmaster, pro chef or even simple text files. I haven't found where it stores the recipes and suspect it is on some server in Florida somplace). In the past I have used mealmaster, and pro chef and one or two others. I am probably going to stick with my last update to pro chef unless this program gets updated in a big way. Dan

No way this is a song about food and drink. It is hard to imagine that it made it to this game... Dan ← Ooooh, now we're getting somewhere. A feast, with a beast and a steely knife. What do you think? Is it Ozzy's Mr. Crowley? Non-specific hedonism? ← That specific passage refers to injectable drug usage. The song aas a whole is about addiction and substance abuse. Dan

No way this is a song about food and drink. It is hard to imagine that it made it to this game... Dan

Thanks for the replies. I'm not near a WFM any longer so I didn't try there. I'll be heading to Bedford tonight or tomorrow to pick some up. Dan

I've been looking for some fresh morels to cook with and have struck out finding them I didn't expect to find them at supermarkets, but Idlywild doesn't have any (I'm not surprised at this either - they aren't much better than a supermarket). Does anyone have any pointers to where I can find some locally? I'll go from Concord to NH or online if you've got a recomendation. Thanks Dan