Kerry Beal

Here's the spiralized gratin after baking.

I have two bottoms sitting around that I've been thinking I need to find a new home for. I've sent you a PM - if you can forward me a picture we'll see if one might fit.

The raisins polished. The tastiest so far. I really, really like chocolate covered raisins!

Drizzle with, or mix in a bowl with some oil, salt and pepper - spread thinly on parchment - stir frequently.

Ah yes - autocorrect should have caught that!

Think I might have used my Benriner mandoline for that - not even sure where that is right now.

They stay crunchy - the chocolate contains no water so it keeps them from getting soft (as long as they are completely covered). I don't need to refrigerate - keep at room temperature.

My cuisinarts are currently in a drawer in Fiver McGee's closet - the discs divided into a couple of cupboards. I do have a DLC-X which allows for a bigger potato to be sliced. Not sure where the mandoline is - ever since the meat slicer incident I'm a little hesitant to find it - always did have a healthy fear of it.

Don't know if it's the best tool - but it sure is easier than hauling out the cuisinart discs. And doesn't put your fingers in danger!

The curry recipe I grew up with included apple.

I didn't peel my pears, I cut them top to bottom with a mandoline and FD'd the slices. Of course I did this so I could dip them in chocolate.

For me the extra mayo goes along each of the cut sides. And of course it has to be cut in 4.

It occurred to me that using the benriner spiralizer to cut the veg for a gratin would be a good way to go. I had 3 kohlrabi, a med sized celeriac and a couple of potatoes. Took out the shredding blade, cut each veg to the middle along one side so I'd get slices instead of a long ribbon. So half has the potatoes along with some kohlrabi and celeriac, the other hand just the celeriac and kohlrabi. Some cream with garlic, salt, pepper, dotted with butter - cheese on my side and it's in the oven.

I think that is correct - it may completely and totally fall apart - but if the enzyme is responsible for mealy - it won't be mealy. Of course an experiment may be in order to prove it.

I had colour left over from the raspberries - so decided to add a coat of colour to the hazelnuts because they were too soft and not able to be polished. A little bumpy - I should have made more coloured chocolate and run them a little warmer - but I was a little worried about the gianduja softening. This evening I finally got around to coating the really big fat raisins that Dandi-pak sells. Jumbo Thompsons - made even more jumbo by about 3 times as much chocolate. They are going to look like fat potatoes after I polish them.

I love a good Club House - I've always found that if there is nothing else on the menu that you want - it's a good fallback. However I was horrified one day in a family restaurant when they brought me one with ham instead of the chicken or turkey (I expect turkey - but will settle for roasted chicken). There was nothing on the menu that led me to believe that it would contain ham - waitress said 'everyone knows that's how we make it'. I nearly cried - and left hungry. Couldn't eat it - didn't taste right.

Don't see why not if it can hold a steady low temperature.

I prefer to think of myself as a Miracle Whip Brat! I think it was sugar and some extra lemon juice.

Franci - can you post a picture of the item you use to convert the shreds to rice? I hit all sorts of things with my new hammer today. I spiralized some zucchini and swede to put in the freeze dryer. I spiralized some cucumber and rainbow radish to make a salad for hubbies dinner. I put together a miso vinaigrette to dress it - and for the salad I'll take to work added some white turnip, jicama and zucchini. The remainder of the jicama is in the oven, some oil and dutch potato spice on it. (and totally out of focus apparently)

Except to mention that I spiralized a bunch of zucchini today and put them on a tray in the freezer to go with my next batch to be freeze dried. There was a little space at the end of the tray so I added some spiralized swede as well. I figure adding the raw FD vegetable noodles to the hot sauce will likely take the place of having to cook them. Hope I'm right! I should add a little blue cheese - perhaps I'll learn to like it.

Welcome Christopher. Your post got me thinking about how most of the stuff I use dry rather than reconstituted, but this morning I decided I wanted to make some imitation Boursin cheese, and didn't really want to go out to the grocery store for cream cheese. I knew I had a lot of freeze dried cream cheese - so pulled it out, added some garlic powder, salt, pepper, fine herbs and some water. I may have added too much water - it seems a bit soupy - but I'll check on it later and see if it's firmed up a bit before considering adding more of the cream cheese powder.

Found a large chunk of gruyere in the cheese keeper that had been ignored for too long. After refusing to pay $8.99 for a couple of small parmesan crisps today at Whole Paycheck - it seemed an omen. Gruyere Fricos.

I believe I was told that the ice cream sandwiches are more likely to explode if they are not frozen long enough and cold enough. I always make sure they come from the deep freeze and I give them at least 9 hours of freezing in Freeze Girl.

Got bored waiting for the potato spirals to brown in the oven - so hauled them out to a fry pan. Served to hubby with a side of sautéed baby cut carrots. Purchased the blade for bigger noodles - not sure how long it will take to arrive.

Took the opportunity to polish hubby's nuts before I leave the house this morning. Look at the shine on those babies. I had a worried minute or two when the third polish got dull again - I think if I'd done it a bit differently they would be even shinier.