onehsancare

LOVED The Three Junes ! Off to reserve The Whole World Over ! Thanks for the alert!!

How are the two recipes different, both from each other, and from Ah Leung's version?

I use RLB's recipe for lemon chiffon, reducing the water by 2 T. and increasing the lemon juice by the same amount. I double the amount of zest. I bake it in my angelfood cake pan, because I like how the feet let me invert it to cool. I torte the cake, then fill it with Pierre Herme's lemon cream. I make a lemon whipped cream (just using lemon extract instead of vanilla); sometimes I add some sour cream, too, then cover the cake with it. (Sometimes I make a pool of lemon cream around the center hole.) Very yummy, very easy, full of compliments. My husband has begun complaining about washing the pans, though--I washed them yesterday and they really are a pain, even after hours of soaking in hot soapy water. Any hints on washing?

I will never again make two lemon chiffon cakes, two batches of Pierre Herme lemon cream, and run the disposal filled with 28 eggshells only. Although it always is interesting to see how plumbing works, up close, and personal!

WOW!! What a wonderful response! Thanks, everybody. I've forwarded the laser-cut ones to the bride, so we'll see if they meet her vision. I hadn't found the Australian ones--they're great colors, but the really dark one is green, not black. Still, a site worth keeping! I found New York Cake, and though they had liners I hadn't seen elsewhere, no plain black. I'm still on the hunt!

Has anyone had any success? I'm looking for black liners or black and white, but haven't found any. Custom ordering isn't an option. Help?

Have you tried, "You guys are doing a great job planning all this (!), and I know you'll make a good choice for dinner, but one thing all my friends on eGullet have been saying . . . for God's sake, don't go to (your choice!)" They'll love to veto the foodie vote!

A thousand years ago, we honeymooned on Kauai, where we discovered fresh mangos and ate quite a few. We didn't have a kitchen, so we were slicing the mangos open and eating them off the skin. I came home with a huge rash around my mouth that my (really, very loving!) family still laughs about. I wasn't laughing.

Daniel, is that the Panurat Poladitmontr Thailand the Beautiful Cookbook ? Non e-Gullet Amazon link

Or, do both: a few ideas off the top of your head, and a reminder about searching. Sometimes it's hard to think of what the title of a thread might be. I didn't start using the search function frequently until I found that the "Search" on the top of the screen is much more useful than the "Site Search" option. Other thoughts: I always choose to have the results by Post, not by Thread--that way, you don't have to scroll through 200 posts to find the one that references your target. Also useful, sometimes, is searching for posts by specific members about their areas of expertise: +restaurant +"santa fe" and Ludja (in the member box) Going to Santa Fe for the first time in October myself, for a conference.

Sounds just ducky!

I'm not doubting the answers, but I'm curious--why would mussels suffocate in water in my house, but not in the ocean?

Did you replace the 1 tsp vanilla in the cake and in the frosting with 1 tsp coconut extract, or did you add an additional 1 tsp of coconut to each? Can't wait to try this--it sounds wonderful!

Nobody likes me Everybody hates me Think I'll go eat worms! Big fat juicy ones Little tiny squirty ones Watch the little ones squirm! Bite their heads off Suck the juice out Throw the skins away! Nobody knows what a girl can do with worms three times a day!

When I hear of a friend travelling, even on business, my first question is, "Where are you going to eat?" I love to research the different options, and then when I'm the traveller, I'm not hit with the 7:30 pm gotta-get-some-fuel blues--I have a reservation at x, which was recommended to me by my friends on eGullet. But food is just not that important to most people. We see people at OG with wasted money, calories, and opportunity--they see themselves as getting a night out, not having to cook, eating ethnic (!). I'm just grateful they're not at x, making the line go out the door!

I'm pretty sure it started during my brief flirtation with the South Beach Diet. I think peppers were essentially "free"--I love the flavor, they're very filling, and they don't count much in terms of calories or the dreaded carbohydrates! (I know that South Beach is where the thought of having a daily breakfast vegetable came from!)

It was JAZ's blog, "Shop and Park."

Love my KD-600!!!

Fresh bell peppers, red, yellow, and orange. Every day. During the week, three at breakfast, three at lunch. (I eat at my desk.) Other elements of the meals vary, but not the peppers. (Thank goodness for Costco!) Sweet, crunchy, juicy, good for me . . . I just don't get tired of them. (Now, my hands and feet are yellow, but that's a price I'm willing to pay.)

1. Why do I keep hearing "Chouxbie dooby doo . . . exchanging glances . . ." in my head? 2. How did you resist choosing Chouxbie as a screen name?

Marked down from $953! A bargain!

I say "b"

Now, the crass question --how much was the tasting dinner at Babbo?

This has been WONDERFUL!! I have been entranced--and, like many ahead of me, feel like I've just spent a week with a friend. Thank you!!

A chiffon cake will collapse on itself if it cools rightside-up. Most of the chiffon cake recipes I have call for a tube pan, which has "feet" to lift the pan above the counter, or which you can hang upside down on a bottle. I don't always want a hole in my cake, though, but still want my cake to cool upside-down. After taking a round cake pan out of the oven, I put six or eight toothpicks around the edge, then stand it upside-down on the toothpicks. That way, the cake itself, or most of it, is suspended above the counter. I'd like to find toothpicks that are 4" long, though--the 3" are a little short. I've tried cutting wooden skewers in half, but that didn't work for me. (They weren't perfectly even, and they ended up skewing until both the cake pan fell and the sides of the cake were damaged by skewer-tracks.)