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Pat W

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Everything posted by Pat W

  1. I have the Super 5000 and couldn't be happier with it. It's been a real workhorse. I got mine before Ebay (can anyone remember life before Ebay?) Now, I would certainly check there first, but unless it was a huge savings, I'd probably cough up the bucks & order it directly from the company. Pat
  2. Oooh those sound so good, I fear I'm growing faint from hunger. Thanks very much for the pointers. I'll give it a try.
  3. Andiesenji, while looking through your messages trying to find one on cream soups, I ran into Mrs. Obregon's dulce de leche recipe. Oh joy! Thank you for posting it. I've already printed out & made multiple backups of her enchilada recipe. Maybe you should start a Mrs. Obregon thread. Now back to the subject at hand. About 7 or 8 years ago, riddled with guilt over the price, I picked up the phone & boldly ordered a Vita Mix. I've used it just about every day since it came. Every morning I start out with a lovely, creamy smoothie. As someone else mentioned, it makes a killer cup of Mexican chocolate with a head of foam worthy of a pint of Guinness. I have occasionally ground wheat into flour & it does an excellent job. It hadn't occurred to me to make cream soups in it. I hope Andiesenji elaborates a bit more on this. Pat
  4. Thank you for one of the most enjoyable program reviews I've ever read! Please Sir, may we have some more? Pat W. P.S. The new Egullet portal rocks!
  5. Oh my.... what a cruel thing to do to a person who had to settle for a peanut butter & jelly sandwich for lunch. That looks scrumptious.
  6. Oh yummy! Thank you Sackville. I can't wait to try this.
  7. I'm sorry I can't help you. I have never had a problem getting my chicken to brown. Hmmmmmm.... I can only assume it has something to do with the Le Creuset tagine and the way it's made. ← I don't mean to belabor this, but do you drop the chicken breasts in on top of the onions or do you remove the onions & add them back later? I agree that the Le Creuset may not have been the right tagine to buy, but I've not had any problems browning chicken in their dutch oven.
  8. Smithy & Miss Wolfert, thank you for the answers. Smithy, I believe the onions were still a bit liquidy when I added the chicken, so it must have steamed rather than browned. Miss Wolfert, If unbrowned meat is more traditional all the better. What threw me off was that the recipe instructs one to brown each side of the chicken breast. If the end result is a little too pale for us I will try the end of cooking under the broiler method.
  9. Many Thanks! This sounds scrumptious. A worthy cause for the sacrifice of a bottle of Guinness if I ever heard of one.
  10. OK, I have a painfully dumb question. After becoming inspired by the previous couscous thread, I bought a Le Creuset tagine (although now that I've read this thread I wish I had held out for a crockery tagine, but I digress). I tried the Honeyed, spiced chicken tagine recipe that came with the pot. I lightly sautéed the onions & garlic & then added the chicken as instructed. I could not get the chicken to brown. It was delicious, but very white. The Chicken Tagine recipe Sackvill Girl posted sounds wonderful & I'd like to try it but it starts the same way as the first recipe I tried. Should I remove the onions after sautéing? How do I get the chicken to brown? Sigh, I did warn you that this was going to be a painfully dumb question.
  11. Chefreit Guinness Glazed Root Veggies sounds tasty indeed. Can you give me a little guidance on how to prepare this? Actually, your whole list sounds pretty amazing.
  12. Pat W

    Roasted Cauliflower

    How many times are you flipping them? The original recipe calls for only one flip at the halfway point. Overall, I agree with you because turning the pieces more often than that would be overkill as well as a PITA. I think that's part of the charm of the recipe/method in that it is relatively hands-off once it's roasting ← I flipped every 15 minutes because I wasn't certain how long they would cook. There has been quite a range of times noted. Next time, I'll turn them after 30 minutes & then let them go until delightfully brown & crunchy in the crumblies. ←
  13. Pat W

    Roasted Cauliflower

    Well gosh! This has been a world shaking experience. My whole life I've had an aversion to only two vegetables... cauliflower & brussel sprouts. After following this thread since its beginning, tonight I succumbed and roasted a head of cauliflower. I agree with the previous posters who don't get the french fry connection but.... Oh my goodness.... it was heavenly. Like really, really good. My 1/4" slices pretty much fell apart, but I tossed the piecelets gently in the 1/4 cup of olive oil & spread them out on a silpat lined pan. 375 degrees for about 50 minutes. In retrospect, I would have turned them over less. I'm not sure I needed to flip everything every ten or fifteen minutes... but the end result was scrumptious. The little crumblies (I forget the perfect name Fifi gave them) were incredible. I tried to restrain myself, but ended up eating most of the experiment right off the bat. I'm embarrassed to admit that by the time my husband got home, only a trifling amount remained. He looked at the pan skeptically, absentmindedly tasted one of the remaining crumblies and proceeded to polish off the rest. We will definitely be doing this again & again & again. Thank you to all who came before.... I never would have dreamed of trying this without your inspiration. So... like is there a comparable way to deal with brussel sprouts?..... Naaah, forget I asked. Again, thank you. This was a life changing event. (You have no idea how much I disliked cauliflower.)
  14. About 25 or so years ago I read Diet For A Small Planet by Frances Moore Lappe & stopped eating meat. Over the years I've added back chicken & turkey but still avoid beef or pork. This is partly because at heart I am still cow hugger but also because I think it's a healthier diet. I have to admit that once in awhile when we are in Mexico, for example, I find myself pretending that there really isn't any pork in that delightful green chile sauce or those melt in your mouth refritos.
  15. Thank you Behemoth. That was very kind of you. I'm off to buy my lemons tomorrow. (And I'm very happy to have found egullet.)
  16. OK, my question is so stupid that is has taken me two days to work up the courage to ask it... (I'm a new member, this is my first post). Being completely enchanted by a previous couscous thread, I threw caution to the winds & bought a tagine. My embarrassingly stupid question involves the making of preserved lemons. I understand that you cut them in quarters almost through the end & pack them in salt. What I don't understand is do you spread them out, salt them & stack them like daisies or do you pack them in salt & fold them back up like lemons and pack them in the jar. Like I said, it took me two days to ask this. I'm painfully aware that it's a stupid question. I'd be oh so grateful for a little guidance here...
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