halloweencat

just to add...abbracci's is at the intersection of central and new dover (at a traffic light, just across from the brainyboro post office). cheers --

there's also abbracci's (small and cozy, slightly upscale dishes) on central avenue (just up the street from mr. pi's, if you're heading toward metuchen). don't know if they do lunch, 'tho. best to call. good luck

Admin: Threads merged. http://seattletimes.nwsource.com/html/nati...2_teflon16.html

lots of great replies. thank you all. what does everyone think of this one? it's caphalon contemporary stainless. i mention it because i have an amazon gift certificate. it's $99, and with the gift certificate it would be $74. http://www.amazon.com/gp/product/B0009W7ED...1010630-9227128 cheers --

i was the poster of the original "chocolate slaves" thread of about a year ago. perhaps these two threads should be merged so that any good information that is brought to the community is in a central place? does one have to make a formal request of a moderator for this? cheers --

Admin: Threads merged. hi i'm in search of the best roasting pan, or a really high-quality one. i'm primarily going to be using it to roast vegetables and if it's inducive to deglazing that would be great. regarding price: i'm willing to spend a couple of hundred or so, if that's really what's going to get me the best, most durable, usable pan (although i'm not on a +quest+ to spend that much). i think my preference would be for non-stick or stick-resistant, but that's not a requirement. i'm sure there must be a thread on this already, but i never have much luck with the site search, as the hits it returns are in such a broad range. thanks in advance. cheers --

hi just wanted to say thanks for all those who replied. i appreciate the information (and i didn't know that the bonito flakes in packets were not considered top-quality, i've not seen them otherwise...at least not that i've recognized). thanks and cheers --

while i appreciate the article, i think there is a nicer way of stating that you have never or hardly ever (the impression given from the article) had a pleasant meal with a vegan. it sounded more like an indictment of all vegans than just a casual observation about local dining experiences. there are lots of groups of people that have very specific dietary needs: buddhists, orthodox jews, etc. substitute one of those groups with "vegan" and perhaps that captures my point. enjoyable article otherwise. cheers --

wow. i'm tired. i called "kombu" "komba," and then i called it "kale." geeesh. cheers --

in the creation of miso soup, bonito flakes and komba are staples in creating the dashi (which is a term analagous to basic stock, i think...please correct me if i'm misinformed). my question is, if bonito and kale are used for flavor, can they be re-used in another batch (for example, one recipie for miso soup that i have requires both these ingredients to be added then removed from the soup during the making). thanks and cheers in advance -- hc

hi >>Yes yes, I realize there's caffeine in chocolate too>> just a quick note to add that chocolate (unless it's made with coffee or something with caffeine) does not contain caffeine. cacao has theobromine in it, which has a similar molecular structure. cheers hc

hmmm.... i definitely don't know what he meant , but, for example, the recipie on page 184 (honey-roasted butternut squash with avocado-lime salsa....etc.) calls for "5 bird's eye chilies," presumably whole. i looked for "bird's eye chili" in the index (under "bird's eye" and under "chili"), but nothing specific about the ingredient per se. he doesn't mention them in the introduction. i'm definitely confused. on edit: i checked john s's link (thanks, john s!) and it appears that bird's eye chilis are a type of thai chilli: <snip> Thai chile peppers (Prik ki nu). Also known as birdseye chile peppers, these are small and one of the strongest varieties available. Used in many Thai soups and curries (if you browse our recipe section, you'll find that almost every recipe calls for this product). Our chile peppers have excellent shelf life if refrigerated, and fresh green stems. </snip> i'm going to call wegman's to see if they have it by this name, or perhaps there is an asian market nearby that does. thanks to you both. thanks and cheers hc

in a number of recipies, the cafe paradisio cookbook calls for a "birds' eye" chili. the produce fellow at wegman's didn't know what this is. is this called by another name? also, assuming wegman's doesn't have it or won't get it, where can i get them, or what can be substituted? thanks in advance. cheers hc

tejon why don't you check out amazon.com's used books? i frequently purchase cookbooks from the used booksellers, and most of them have been inexpensive, remaindered books. so, they're brand-new, except for perhaps a black magic marker mark across the sandwiched pages (i.e., the closed pages of the book -- does not interfere with reading, and does not detract). in fact, my own copy of ph's chocolate book is a remaindered book. good luck cheers hc

i have no dog in the rachael ray fight. i don't watch the food network. i will say, whenever i flip past it or happen to see what's airing, either she or emeril is always on, and i seem to care for neither. i can say nothing of her cooking; i have nothing against her. i just find her voice a terrible, listener's burden. cheers :) hc

i wonder if that dam was the dam that still (i believe) has yet to be built...'round the watchung reservation. of course, since wayne and a lot of other towns near it are built on a floodplain, it could be a locale that has more to do with that area. nj is one of the most diverse states in the nation, per square mile. a bit of the appalachian mountains, estatuaries, the shore, 87 lakes, much maligned, much abused wetlands, mountains... the forbses, jaqueline onassis, richard nixon and the sultain of morrocco did not have houses here for nothing. cheers :) hc

< quote > It's got to be physical in some people, purely psychological in others, and just plain stubbornness in a few. < / quote > i think this is a sound statement ('tho i would add that even for the "stubborn" -- and how is an outsider supposed to delve into someone's soul to determine that? -- i think people are entitled to make choices about what they put in their mouths, so there's +nothing+ wrong with that). i'll also add that food is a control issue for many, even if they're not willing to discuss this openly with others. from just managing one's life or weight if one feels a bit out of control, to folks who have bullemia or anorexia, people make choices that may seem odd to others, or restricting, but are no less valid. i think it's best to let the "picky eaters" be, and not force or goad them into anything. a good tactic may be to assure them that any time they want to explore, one would be happy to make them something or help them choose. also, regarding "tasting everything at least once"...while this may be considered a virtue by many, i don't think it's intrinsically a virtue. lots of folks get by quite nicely and enjoy themselves quite thoroughly knowng that they would never voluntarily eat a variety of things that others might (organ meats, dogs, insects, okra, etc.). cheers :) hc

yes, just caught the "sorbet stabilizer." well, perhaps vanilla sorbet isn't in the cards tonight, but in a fortnight. thanks gg, for the stabilizer resource. cheers :) hc

gg :) ah, perfect. :) and the inn at castle hill is just icing on the (ice cream...errr...sorbet) cake. :) i've vacationed in newport a lot over the years, and have always wanted to give the restaurant there a spin. many thanks again! :) SO and i will be attempting the sorbet this evening (with our new ice cream maker, no less). thanks again! :) cheers :) hc

hmmm...i just looked at that recipie... aren't sorbets supposed to be sans dairy? this one has heavy cream. :? cheers :) hc

many thanks! :) my SO (who is comparatively young, considering), just got his chloresterol numbers back basically, the doctor said "immediate action." he's been very contientious and i really admire his turnaround. the vanilla sorbet request was for him ('tho i will make ample use of it, as i no longer eat ice cream, by preference). thanks as well on the book recommendation. many thanks and cheers :) hc

i will add another vote for earth balance "butter." it's just as sweet as butter, more or less, but it still tastes rich, and works well in my baking. it doesn't taste as heavy as butter (which i like, as i no longer like the taste of butter or cream). cheers :) hc

hello, and thanks in advance -- i'm looking for a vanilla sorbet recipie. i've found everything from chocolate to kiwi to spranglefussengugleberries -- but nothing for plain vanilla. also looking for recommendations for good recipie books on sorbet/ice cream. cheers :) hc

this has become a +very+ interesting thread, with a lot of thoughtful responses on issues i hadn't thought of yet. i'll forward the questions about this arrangement (which i cannot answer myself) to my friend. for example, i honestly don't know if the meals are supposed to be eaten same-day or are meant to last a few days. also, i don't know if they have access to reheating facilities (which are different than cooking facilities, perhaps). i got the impression that the folks she was helping were housed in a motel. be back soon with some answers. thanks and cheers :) hc

hello any and all :) a friend of mine is helping out with a program at her church which requires her to cook meals for families that have no access to fridges or freezers. she's feels very challenged, so i thought i'd ask here on her behalf, what nutritious meals might be made that can be left out? also, fwiw, she's cooking for a family of seven. many thanks in advance. cheers :) hc