Pam R

Is it typical to precook the chicken? Do you chill it before adding it to the other birds? One day I will try this. You sort of need an appropriate occasion for it, don't you?

And it's hard to come up with good titles.

I think I'd go chicken stock over beef stock. I think beef would add too much . . beefy flavour.

Do you think it's like canola oil? Some people can taste an off taste with things fried in canola oil -- others can't. Maybe some of us can taste the plastic and others can't. At home (and work) I have the big roll of food-service plastic wrap, and I've never noticed a plastic flavour on anything.

Sure they're still in business. That's where people send the tourists. We had fun when we were there - good time with our server. And there were other people eating. But, again, all we had were the stickies. And, umm, aren't they the ones that make the stickies?

This seems to be a sort of obsession... I could FedEx you some... I'm not much of a sugar fiend, so they don't do anything for me. What can I say? We really enjoyed them. Part of it had to be the atmosphere. We didn't try anything else in the diner, though. Does the diner have real diner food?

And then get a sticky for dessert.

I don't think it's the plastic wrap. I've never known it to leave a taste on anything. Maybe it's just their products.

Rona, I would warm it up with some extra stock or cream and then take the immersion blender to it again. I think it looks salvageable.

I thought that was what the RecipeGullet was for! You are correct! That is what RecipeGullet is for. Everybody is encouraged to add their recipes to RecipeGullet, then post a link in this topic. It will work better than a recipe topic because it's searchable by recipe name, member name, course or key ingredients.

I ask this: How many extra cakes do you have to sell to pay for that monthly fee? And will it bring in that much extra business plus some more so you actually make something out of it? I think the suggestions of making your own network locally sound like a better option.

Great idea! Here are the guidelines for swapping or exchanging items. Anybody interested in participating should contact Troy Sidle via PM (personal message). All of the arrangements and thanks should also be via PM. But once you get the bitters, please post and let us know what you think!

Yeah. I don't remember where, but when I was a kid a restaurant served it hot. I thought it was great. I haven't had it in a few years, and before that only a few times, so I'm not vouching for it now, but it was good then.

We're happy to announce that Helen Hanae ("helenjp") has joined our hosting team. Helen will be working with the team in the Regional Forums. Society volunteers donate their time to create topics, support members and help make the eG Forums the vibrant place it is. Please join us in welcoming and thanking Helen by sending her a PM. Thanks, Helen!

Because of your post Randi, when I saw the chocolate cherry Dr. Pepper at a gas station last night, I grabbed a bottle. I'm not a fan of DP generally (unless it's served hot), but I liked this. It did remind me of the chocolate soda we got when we were kids (Canfield's?) - but it might even be a little bit better.

Hi thecuriousone, I'd start by taking a look at the guidelines that we use here for posting recipes in RecipeGullet (click). Basically, a list of ingredients is not copyrightable. It's the instructions and descriptions that are copyrighted -- but you should read through all of those guidelines.

Due to some technical difficulties, the following post by Chris Hennes appears as a quote. All of the content in the post is his.

Or spend a little time over in the Pastry and Baking forum. All you've ever wanted to know about sourdough can be found there . . Good luck!

Thanks ChefCrash. Is it just a general term for pudding then? Is it the same as kashta?

Don't forget the allspice muffins that I loved.

I've been working on a few menus with some Israeli chefs, and I thought our 'coconut mahalabi' course was a play on a coconut panne cotta. One of the chefs I'm working with has a recipe that uses gelatin. But now the other chef has requested corn starch for his coconut mahalabi. To add to my confusion, one of the updated menus has 'mahalabi cream' on it, and another lists 'dates mahalabi'. Googling doesn't help me much (Lebanese rice pudding?). What is this dish?

Are you supposed to provide a specific course? Meatballs Salad Chocolate Truffles Fruit Platter (or Salad) What kind of dish do you want to bring?

I've never left the skins on, but I know that lots of people do. I've never given the colour a lot of thought, but I am sure that more carrots in the pot will add colour (and a little sweetness). It's important to skim all of the grey scum off as it foams up, and as it simmers gently and reduces, the yellow colour intensifies.

I don't think you have to pay for shipping. I supposed it depends where you are shipping to and from, but I have a food store and I have to pay for shipping on everything I bring in -- and I bring in about 99% of what I sell.

What's it stuffed with? Any pictures of it cooked?