onehsancare

Eat them from my hand, still warm from the sun on the outside, still cool from the night on the inside. Sit in the sun, then get another one. Repeat as necessary. Heaven.

I'm with weinoo, except I've got hard-boiled egg yolks mixed in with my mayo. (Maybe that went without saying?)

I have one of these, too, but I find that I end up with more bitter oil in my juice than I do using a regular reamer-style juicer. It's a shame, because these are fun to use and fast.

Silly me! I kept looking for photos of the plates of food!! (Maybe that belongs on "You know you belong on eGullet when . . . ")

Salty. Not just a light sprinkling of salt to make them taste good, but a healthy dose of sea salt so you notice the salt.

That was fun! 15/20. Now I need to schedule a visit with the therapist, though, to talk about why it's so important that I score well, and then why I need to post my score for the world to see.

I wish I had a place like that to go to and a teacher to help me learn the nuances! We know that all the different dishes must taste, well, different, but without actually being able to experience them, it's all sort of magical. Best wishes for your wife's recovery.

Have her try Hideaway Bakery, 3377 East Amazon, behind Mazzi's Italian Restaurant. Phone number is (541) 868-1982. They've got an amazing wood-fired oven and bake beautiful organic breads.

I'm proud to say that I didn't just post for help without doing some research--I read Carolyn's entire "New Journey" thread, for instance--and came up with two ideas: Bix, at the top of the list, and Biscuits and Blues, which I thought might be too music-focused. Glad to see we're on the same wavelength! Thanks!

Where would you send a young thirty-something couple on a first date? They're going for drinks, so they'd like a nice lounge with good drinks and tables, AND would like the possibility of just turning it into dinner easily . . . . I'm told they'd prefer South of Market, but they work in the financial district, so I'm not sure how written in stone that preference is. I'm being consulted as the foodie-in-residence, so I'd like to give them good advice. Too bad I don't know San Francisco! But I told them that my eGullet friends would steer them in the right direction. Any ideas will be very welcome!!! Thanks.

The other day I took the dough out of the refrigerator. Part of the top was really hard and old-looking. I removed the dough I was going to bake off from the side that wasn't old-looking. I'm going to finish this batch tonight. My instict is to throw away the hard and old-looking part, but I'm wondering if it can/should be reintegrated into the dough. Any experience with this?

My experience was exactly the same as dockhl's. I got to "test" silicone food loops--I already had some and didn't like them to begin with!

I have a couple of friends who reported that they'd seen a great television show in Canada a few years ago. This is my third-hand lame report on a story about a husband (newly-retired?) who kept dogging his wife's heels in the kitchen. The show was about how to train animals, and used the same technique on the husband. (Maybe it was the Dog Whisperer?) Every time the husband set foot in the kitchen, wife gave him an errand. "Oops, I forgot to get cinnamon at the store--can you go pick some up?" "Oh, can you move the clothes from the washer to the dryer?" I think it was called the Send command. Eventually, he stopped coming to the kitchen! I don't know if your roommate is able to run outside errands, but are there inside things you could send him to do?

I've got the Waring at home, and I really like it--it is a workhorse. If I could magically change it, though, I'd love for it to be cordless. And, if I could grow a few inches, I think it would be a little easier to use. Of course, I can't really blame Waring for that!

This feels like one of those stupid kitchen questions you’re almost too embarrassed to ask, but . . . I’ve ordered my book, but it’s not due to arrive for a few days, so I started a batch of the recipe at the beginning of this thread (1.5 T yeast, 1.5 T salt, 6.5 c. flour) to tide me over. So far, I’ve made two SMALL boules. After the first one, I intended to cut off a bigger piece with my serrated knife, but ended up with about the same amount of dough. That would be okay, but I really man-handled it getting it out of the bowl, deflating it significantly. Do you dump the entire batch onto the cutting board to cut off today’s loaf, or use the knife in the bowl? How do you keep the part you’re removing and the part that’s remaining from deflating?

I have and love silicone spatulas of varying sizes, shapes, and colors. PINCHBOWLS are great! Microwave cover is very useful. Still experimenting with cake pans--haven't really found a reason to prefer them, but I keep trying. I also have cupcake and mini-cupcake "papers" which I thought would be wonderful. They're great for filling with batter--don't tip over, don't collapse in--but only okay for cupcake removal. The worst part, though, is washing them. I made some cupcakes for friends and didn't get back all of the (what are they called--molds?) silicone papers. I mentioned to Mr. Care that we should keep an eye out for more on sale and he immediately vetoed that idea. He says that they're incredibly fussy to clean; since he does 99% of the handwashing (and, of course, is the best husband in the world), I'm swearing off silicone cupcake things.

Huh. Night before last, I took out a bag of dough that had been in the fridge for 15 days, and it was green. I'd planned to make two pizzas, one with old dough and one with new, but that plan was trashed, along with the green dough!

Well, we do celebrate Pi Day, but not until March! We have pizza or quiche for lunch or dinner, and several fruit pies for dessert on March 14. It would feel . . . wrong . . . or something . . . to celebrate it today. (No insult to the American Pie Council intended!) (overlapped posting with Underfoot!)

It's time for a new range, but a remodel isn't in the cards. Our limitations include: *We've only got 30" to work with; *Must have downdraft (the idiots who built our house put an exhaust in for the downdraft, but the hood doesn't exhaust!); and *I want gas burners--an electric oven would be nice but isn't required. All of my research keeps coming down to one option: a Jenn-Air. (Really, only Jenn-Air makes a 30" with downdraft.) Does anyone have experience with these ranges? All models have sealed burners, which I was hoping to avoid. Actually, all I'm looking for is reassurance--since I don't have any other options, can someone tell me I won't be disappointed?

To put it generously, choices are slim in Salem. I rarely have dinner here (I work in Salem and live in Eugene), but my favorite place for lunch is Thai Beer, found in a shopping mall just off I-5 and Hwy. 22. I'm told that it's just as good at dinner. If you're not interested in Thai food, your best bet for dinner might be Bentley's, a standard American hotel restaurant, at the Grand Phoenix, 291 Liberty Street SE, where you'll be staying. Good luck! Carolyn

We had some really good meals this year, at clarklewis in Portland, Simpatica Dining Hall in Portland, Green Leaf in Seattle, Dahlia Lounge in Seattle, but only one meal that really took my breath away: the tasting menu at Rare, in Vancouver, BC in April.

1. A large granite mortar and pestle; 2. Four 8" and four 9" silicone cake pan liners; 3. The Pedant in the Kitchen 4. The Simple Art of Perfect Baking 5. The Advanced Professional Pastry Chef 6. Pizza wheel THANKS, Santa!!

We made candy on Saturday: filbert brittle (that's hazelnut brittle for you non-Oregonians ) peanut brittle pecan caramel plain caramel walnut bars English toffee Still to do: cinnamon drops

My parents were visiting. I was going to make some gingersnap balls for my dad the next day (his favorite cookies) and got some idea that it would be the perfect time to compare different brands of molasses. One new jar of Gramma’s, one new jar of Steens, a Brer Rabbit, some blackstrap . . . All but one were in glass jars. We tasted, replaced the lids, didn’t keep notes, and left to go out to dinner. Our two angelic Portuguese Water Dogs, who usually left packaged ingredients alone, assured us they’d be good. We returned to find Lama cowering in the “guilty spot”—just inside the door, where he’d wait for us when he’d been naughty, three jars of molasses smashed on the tile kitchen floor, and the plastic jar chewn open on the family room carpet. That’s the OFF-WHITE family room carpet. No ill-effects for the dogs (except for my screaming), but a hell of a mess to clean up. The dog groomer wasn't very happy with us, either.

I am making the Cranberry Upside-Downer right now. As we speak. I better turn off the mixer. I read the recipe and thought I'd be able to follow it without difficulty, but I'm stymied. The recipe says to melt the butter, add the sugar, and cook, stirring, until it boils. There was a lovely spot where the sugar and butter were all foamy and cohesive, but no big "boiling" bubbles, so I kept going. My sugar caramelized, the butter separated, and it's pretty ugly. (I just redid the process with a witness. Mr. Care said, "Well, OF COURSE that's boiling!" at the really nice foamy stage. I went with the second try and the cake is now in the oven.) I read the other comments about this cake. Some people had trouble keeping the cranberries on the top (bottom), and one suggestion was that they hadn't cooked the sugar and butter long enough to get a really "sticky" mixture. So, how long is long enough? (Edited to clarify my stupidity and describe rescue by the most reasonable man in the world--maybe I'll save someone else from the same mistake.)