CaliPoutine

I have the lunches set, now I'm looking at places for dinner. Our budget went up slightly( since my spouse won some $$ in Vegas). What is a good "red sauce" Italian place? As I said previous, we both dont eat red meat. I might have asked this before, but any good Indian?

I made a fabulous hot fudge that keeps for awhile in the fridge. It uses 2/3c. of cream. I know its not a candy per se, but it would make a great gift!! 2/3 cup heavy cream 1/2 cup light corn syrup 1/3 cup packed dark brown sugar 1/4 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped 2 tablespoons unsalted butter 1 teaspoon vanilla Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

I just heard Anna Olsen say that on" Fresh" eta: PB and Chocolate don't grow together, but they sure do taste good together!!

Roasted tomato soup w/ the last of the good plum tomatoes of the season!!

Sweating!!

I was too lazy to type it all out. Its Dec 05!!

I second that, they're amazing!!

You're not mistaken!!

My Seniors wouldnt eat it unless it was 170F and they'd still think it wasnt cooked enough ( sigh)......

The Recipe section should be back in operation soon and I'll get it then. Thanks. And thanks for always helping me navigate this amazing organization. ← I only called it Kerry's Buttercrunch because she made it for/with me last year.

Cheese, Evap Milk, Bread crumbs( Dont see the macaroni, maybe its already at the cabin). Could that be Mac and Cheese? Its so beautiful up in N. Minnesota. My ex's parents had a lake house on Mille Lacs where I spent time in my early 20's. I remember baking a Tomato Soup cake in their not too well equiped kitchen.

What about for ganache or say "Kerry's Buttercrunch?"

Isnt Shake Shack about 15.00 for a meal?

Looks like you had a great trip so far. Keep the pics and reports coming!! I lived in Phx for 2yrs so this is bringing back great memories.

This is a pretty popular way to use Habaneros. Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Yield: 3 half pints Hot 'N Sweet Confetti Jelly 1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead. 1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half. 1/4 cup Habanero peppers Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total. 1 1/2 cups white vinegar 6 cups sugar 1 3-oz. pouch liquid pectin (I used Ball, which I've decided I like better than Certo.) Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient. Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe. Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly. Yield: 6 8-oz. jars.

I have dual fuel also( GE profile). The convection bake feature automatically lowers the set temp by 25F and it also cooks a lot faster. I usually shave off 5-10 min off baked goods. When I lived in Cali, I had a gas stove/oven and never really had a problem with browning when I baked.

Glad you liked it!! I'll have to show my MIL next time she comes over as she gave me the original recipe. I changed it a bit, as its very forgiving!!

The menu is chosen. Arugula Salad with pears, almonds, goat cheese and dried Apricots Pork tenderloin medallions with dried cherries and a rosemary port pan sauce Served with whipped sweet potatoes and seasonal vegetables. Chocolate Fondue I might throw in a little amuse or appy. I'm going to make rosemary foccacia too. I'm excited they picked the pork since I have 4 of them that I paid 2.00( total) for.

Becca was right!! It was fabulous.

Black Forest Cake from Cuisine @ Home( for Canadian Thanksgiving) Its a great recipe because you have to make it the day before. The whipped cream is stabilized with a cornstarch/cream pudding mixture.

I got 6lbs of plum tomatoes at the grocery store( on clearance for 3.00). I made roasted tomato basil soup. It was amazing. I hate raw tomatoes, but love tomato sauce or soup.

Can't beat that for .25!!

Thanks for the advice. I was watching the new Cook's Country tv show( by the ppl from Cook's Illustrated)yesterday. The show was on Sunday roast!! They cooked a sirlon tip roast( on sale now for 2.99lb). The used tons of garlic( slivers in the meat, garlic seasoning and then a garlic paste). I know the seniors wouldnt go for that much garlic, but the method looked nice. Anyone see that show?

Great finds!! I love those glasses( I have some myself). I pick them up whenever I find them. They're called cornflower(I believe) and they're worth much more than you paid.

Since I dont buy beef, how would I know whether it was AA or AAA. Would they be labeled as such? Foodland has them on sale and they say the regular price is 11.99lb.