highchef

I think all packaging should assume the consumer will recycle. That said, WHY don't they put resealable bags in the cereal boxes? I can't recycle glass here, so I buy plastic when I can, and really like it when jars I buy have measuring marks on them...the only ones I've found though were preserves.

I ask them to double bag some things...but you're talking the thin produce bags, yes? I'll hold some of them out of the recycling bin because they're easily tied and useful for controlling odors from things like dirty diapers and cigarette butts, so I really see the uses, but how many do you really use? Thats the trick, don't start trying to pad your stash to have for the rapture or we'll see you on t.v.!

Omg, I SO agree!

We use a lot of Tony's, but there is a latin spice mix that I use on pulled pork That is Here . It has sugar, use turbando (sp) if grilling. Smoked paprika is something you should seriously play with, When I'm doing scratch...ALMOST all the time, it's for some sort of bbq.. The smoked paprica, used judiciously (please forgive my spelling, i pad does not have a spell check) is a wonderful thing. Just be careful with it at first, like a lot of things, there are places it presents too much of a smokey flavor, like potato salad. The trick I think is to pan roast your spices first, it really will open up the flavors for you. If you use a sugar, do not add until you've roasted the spices, but put them into a blender together in the end. At this point it's just adding what you like!

I use another tart pan pressed down on the dough in the original works well...but for double crust mini pies, you need 5 inch pans like they have Here You have to be able to crimp.

boston, that's amazingly well put, thank you. I bought the flavor bible, and am using it a lot. It's well done.

Heavy cream drip........ Ah, an i.v., that'll go straight to the old circulatory system! Guess you woulden't have to worry about clogged arteries, just a blocked line....

I'm going to bring it back today. I guess I should look at the kitchenaids, after all, my mixer is my best friend. Thermomix as well. I think its odd though about this model that the same thing would happen twice. Mark, your model is nasically mine, with 2 extra cup cap.,and I have issues with that production gap as well. It doesn't matter how hard you press on the pusher, there's always a slice left spinning on top. The instructional dvd does not address much about any of this, I'm going to go on line and see if theres been a product recall first as I'm really bad about sending the warranty stuff back. Thanks

For Christmas I got a large silver cuisinart from bb&b. By feb. I had returned it because I'd be in the middle of something (pulsing, a bit) and it would just stop. I called the hot line, went through a litany of questions and the co. Told me to return it to the store. They in turn sent me a new one. It did fine at first, but then today it shut down just as I was adding ice water to a pastry dough. I finished by hand, but not until I had taken the thing apart, cleaned around gaskets, checked for proper connections, and that all was locked into place per usual. Question? Has any one else had a problem with this? Its the pro with the 14, 11' and 4.5 cup bowls. I think they sell one larger at Williams sonoma, but besides that one, this was the largest model I found...I'm sure they make larger commercial models, but certainly a top of the line home machine should be able to handle a pie crust, yes?

Hmm, maybe thats why turtles are shaped like that? They tend to spread? Are you looking for the crisp squareness of a piece of chocolate? I think you're going to have to lose the Peters, and make your own and bring it up a bit harder before you add the cream. Peters and merkers tend to be soft, you need a stiffer caramel.

The unidentified heirlooms that we've planted are 2feet tall. I think theY are yellow. Just not sure, but it lwas interesting that about 25 plants, very vigerous, are thriveing. They all have flowers, I'll attempt to send pics if I figure out how to get pictures onto the ipad. Anyone who can help with that? Maybe I can send them to myself from my cell. You know computer literacy is a lot easier if you were raised with it...and my kids are like "you want me to do what?" Edit: regarding creoles, they are an ugly, crusty looking thing, and what they sell in the roadside stands here. I only use them if I peel them first, but the shoulders are always nasty looking. Taste is ok, but I'dprefer the cherokee purples I can buy for a short period here are beautiful and tasty.

We did save one deepfreeze that year. Cleaned it out with bleach, rinsed, then vineagar. Then, thanks to an overworked repair man we got the advice to close it up with a bowl of coffee grounds. Worked, but coffee is sooo expensive right now, sorry!

The little young green beans, just blanched crispy, tossed with good olive oil, shallots, tarragon vineager and salt and pepper vinagrette. Serve cold or room temp. Yummmmm Btw, I say tarragon, because it has a thing for seafood anyway, might as well encourage the relationship!

You're looking to photograph the cookies to sell on your web site? Then I'd show them freshly decorated with bits of chips and a fresh egg in the background. Or, probably a better idea is to show them how beautiful they are in the packaging they'll come in....do both and you're covered for quality and beautiful presentation. After all, you really don't want to misrepresent yourself, so showcase the quality, and be careful that the package is as pretty as the picture. I hope you have great success!

It would make 2 following the box recipe and directions thoat come with the pan, but that giant cupcake silicone pan comes with an insert that makes a depression in the center (bottom) pan, but as I said, you'd have enough batter to make smaller cakes. Go to the as seen on tv sec. Of any Walgreens...they're cheap.

Thank you for the link, there was also a further link on a color changing film that darkens as food spoils. This would be lovely used on that 25 bucks a pound lump crab meat.

Did not know that (herion), but looks like he's survived ok....sometimes you have to go through hell to get to heaven. Edit: I'm not being naive here, the vast majority of my friends and family are recovering somethings. I prefer them to the ones that should be. Better sense of humour maybe.

I must not be listening close enough, I think of him as more of a try anything (once...or twice) midnight toker kind of guy. Of course, I don't think pot is addicting either, and always smoke cigs when I drink (honestly, weekend nights on the porch with the fan on with good company). I can relate, way to easily with that lifestyle!

elmers. Seriously. I mean I'm not going to bake with it, and the taste is pure yellow chiffon dresses, petticoats and flowered headbands.

i think this may be too avante guard (spelling?) for me, does require trust on a molecular level. Maybe if I was writing a cookbook I would invest, but I'm not near that.... chris, you are very brave. I'm content to read and speculate!

Is anyone familiar with this site? I was looking for a flavor pairing chart (along the lines of the one in "the sweet kitchen") and came across this site. First reaction was "wow!, looks like a site for serious foodies!".... Then I realized that's what we were! Check it out Here

Puff pastry Dulce de leche...nestle can boil the cans of sweetened condensed milk. Might reconsider if I had access to fresh a cow and was curious enough to see if I could do it better from "scratch"!

Last year I bought some beautiful heirlooms from whole foods. Yellow, orange with stripes, purple....they are available now at the farmers market, but varieties are limited. I sprouted some from the store bought, and they are beautiful, sturdy plants.....of unknown parantage unfortunatly as the seeds got mixed up. Should they produce anything, I'll let you know, maybe you'll be able to identify them. I am afraid they'll be sterile, it would seem that heirlooms would be harder to grow than this!

Chef Besh has ongoing projects to benefit N.O., one of them is detailed Here. There was a fundraiser for it in city park last month. The resturant in the Windsor Court is the Grill Room. glad to hear it's still good, haven't been to N.O. With any free time since Katrina...just soccer matches and a couple of family weddings where the whole weekend is planned out. I plan on trying to catch a few of the chef moves fundraisers in the future, now that I'm aware of the effort, they look like a blast!

You can use almost a pound of it here. http://www.epicurious.com/articlesguides/bestof/toprecipes/bestcakerecipes/recipes/food/views/Deep-Dark-Chocolate-Cheesecake-236209 I think thats a mild bittersweet you have?