highchef

Check the exp. Date, it should not be so hard that working it with your hands, kneading, can't bring it to a rollable consistancy. If it refuses to be rollable, call the co. And bitch. They'll probably send you some fresh stuff.

I was going to try to sub out the cream in my caramel with boiled cider, then pour onto some milk chocolate to melt. It's an icing recipe Found here: http://fromourkitchen.blogspot.com/2006/06/chocolate-cake-with-milk-chocolate.html. Boiled cider is available on line at kingarthurflour.com The icing recipe is much more stable for our heat (no butter) but I wanted the apple flavor so was going to attempt it this weekend, and use it on an apple cake. It's really a ganache, so it should work as a filling...if it works period! I worry about the lack of cream, but the chocolate give it some creaminess. Like I said, it's on for a weekend test run if we don't get a storm.

You've heard the phrase "like water for chocolate"? It refers to the ability of boiling water (I just use a hot water dispenser, another reason I LOVE the thing!) to bring out the flavor of chocolate, as opposed to milk. I know this is a standard thing to do with cakes, although they are baked, the flavor differential is definitely there...

I've read this twice, and I just keep thinking that that's a lot of toothpicks...

Capers..I've just found them again...gotta be 15 at least. They're still intact, and used a bit this weekend in a wet rub, no one got sick, so I guess they're ok.

First thoughts.. Were the berries frozen? They aren't packaged in a vacume, because they are flash frozen to keep them separated from each other and not be a glob. If stored next to seafood, they will pick up on that. I keep flour, in it's bag in a heavy duty zip loc on separate shelves in the freezer. I also put all seafood in the bottom basket just in case it accidentally thaws. Since it's packed in water it just drips to the bottom of the freezer and not onto anything else. Butter stays in freezer in zip loc as well, right next to flour. You can rule out the canola in a heartbeat...just smell what's left in the bottle. It will be easy to tell if it's rancid when your nose is right there at the opening.

I cut them off to a leaf cluster and put them in a vase. Use the leaves, and the original plant keeps producing without going to seed.

That ecplains a lot. Yhank you. Still curious about all the recipes that have you go all night...maybe thats one of those things that you really have to be careful of when you read the recipe, and just go for an hour or so like you said. Would't have even really worried about it except for the reviews.

the article is about health benefits of grilling with red wine, the toughness issues came from reading reviews of specific recipes...like this so is there a formula that allows for use of the wine, without messing it up? less time, more time,more oil,no vinegar (seems redundant)? edit: typos

Half a bottle of red wine sitting on my counter insist that I do something with it. Since we're grilling all weekend, I sent dh out to buy some ribeyes and hit the web, checking out recipes and reading some reviews. Surprise! A good many writers claimed tha marinade, instead of tenderizing, toughened the meat! Whether this was do to the addition of red wine to the marinade isn't clear, but seems to be the main variable. I know time in the sauce is important...always thought more the better. All I can imagine is they either had piss poor meat to begin with, or the tannins somehow affected the meat. I think I missed that episode of 'good eats'...... When I decided the risk to the ribeyes was not worth it, I came across this. Which might just tip the balance if I knew the culprit for the tough meat. Anyone know about this stuff?

Dinty mores got some raves around here somewhere....beef stew

I think im gonna get me one! Even if I just use it for football season, I think its probably worth having. Its one of those you need when you need it things. Thanks for the pics.

There you have it, a fresh tomato soup, the original question remains. My mil had to have a bitch about something, but the other 2 are beyond me. I know it's a short season, but 24 tomatoes are a lot. I've had them sit, but there's only a short time before they start sprouting... Edit. Btw tomatoes show on the skin when they are 'over' ripe

I heard the same, its the contamination from knife thru flesh thats the problem. That is disturbing about the peaches, the Ruston peaches should be available really soon, Is the peroxide solution good against incectacides (sp?), does it clean them off or just good on the beasties?

That reminds me of the Bride, who was asked why she had curlers in her hair at the altar, replied "because we might go somewhere later" Are you sure they weren't kidding? I mean, dude! Have you ever gone back?

I knew I wasn't being paranoid! Mil was a control freak. I think she just liked us to eat them in front of her and offer constant praise for their taste, size and beauty...and compare them endlessly to the supermarket varieties. The other 2 are just gentlemen farmers who perhaps just grew too attached, spent too much time with them I guess.

This began with a really pissed off mil, who claimed I wasted the tomatos she brought us by making soup. First, it was a really good fresh soup, with my basil, and served with fresh bread and good cheese. But she determined that it was a disgrace to homegrown tomato farmers everywhere, and we never saw another tomato from her again. They were nice tomatos...basic big boys and such, but geeze. But twice since we've been given creoles, and some heirlooms and were admonished for making brushetta (sp) and a chunky pasta sauce with the herbs from my garden. What is one supposed to do with 20 tomatos? There are only so many sandwiches you can eat, that and cold salads (which makes the brushetta bitch a little odd) seem to be the only acceptable way to honor a gift of homegrowns. So now I just keep quiet and do what I want but is this common? Has anyone else been roasted for tomato abuse? Louisiana gardeners are almost as passionate about their gardens as ones I knew in New Jersey, but I don't recall anyone up there complaining when I cooked with produce they gave me. Maybe this is like having children and when we finally harvest the mystery heirlooms we're growing (right now they are solid green with deep dimples..some are getting quite large. I'm thinking they're going to be yellow) I'll become fiercely protective and enforce strict eating restrictions on lucky recepients of our bounty. Is this a common thing?

Vinegar and water maybe an 8/1 ratio. The vinegar smell goes away within an hour (it does not bother me) it leaves no residue and takes the doggie dirt smell with it.

No, it's pretty basic, they simply let the consumers shoot themselves in the foot. Eventually we'll give them an economic reason to not supply the bags because of 'misuse' and cost and have a little more on the balance sheet.

Thank you, those things are what I needed to know...I assume they come with 2 larger baskets? The problem is, there is no place to go see one, you have to special order them here (guess it's more of a commercial thing) but I cannot see that just having another regular size kettle will help much. My first thought is I'd use twice as much charcoal than just getting the big one to begin with. The andiron Andie suggested seems reasonable, but are a fixed size and bricks I have plenty of. How is the air control? It looks like maybe its not that big when you consider that it offers space to have separate heat zones....direct, indirect and further away for keeping things warm. Is there anything special I should order with it besides extra long tongs? I would really appreciate hearing any tricks you've learned when you transitioned to that big boy. Thanks! Edit: you have to special order the big green egg too, so I'veyet to meet one of those in person either.. Is it cheaper by any chance? The ranch is going to run 1200$ or so.

So it's not a big deal when you're just cooking for 4, that's pretty clever. I'd prefer not to have 2 grills but the sheer size of this thing makes me wish they'd make it just a midge smaller. It's like a choice between cooking for the ranch hands or a family of five....

When you got free will, you also got a conscience (sp?) As an adult, it's better known as discretion. When people ignore the discretionary option, it's usually greed that has an easy excuse. But you should look at this from another aspect as well. There is a corporate mentality that fosters this freebie Attitude. I have, for example, dozens of packets of catshup, mustard, soy sauce, sweet and sour, forks, sporks,napkins s&p etc That were only prized when I was a college student. I'm stuck with them, because I just can't stand the idea of throwing them away. I try to recycle as much as possible, so this is a crazy waste to me. Why don't they just ask at the drive thru? Poor training from corporate, put the money to quality, and I'll let you know if I need extre catshup!

Charcoal.

I've had 3 weber kettles in my life, one a 'table top' for camping. I really know their limitations, but its only a problem when I'm trying to do 2 things at once and feed like 20 people....but in the summer thats half the week. I'm looking for functionality (?) over looks. So I've checked out a ton of charcoal grills lately and they're all over the place. Seriously, do you think the ranch kettle is oversize? I've seen it described as the answer to feeding the team, but what if I'm only feeding half the team? Is there a lot of wasted space with this grill, or does a little room to move make it worth the price? Check it out Here. I've seen it run up and down of 1200$ Edits: insert link

Mint. Julip. Tea.