Lisa Shock

Um, it comes in 12-packs of 12oz cans, and 20oz bottles, for the same price as the other Pepsi brand soft drinks in the store. I got much of my stash this past summer just before July 4th, when Safeway ran a sale on Pepsi products at 5 12-packs for $9.00.

Pepsi & Mountain Dew Throwback are in stores for another 6 week test period, so if you're interested grab some now!

You can always start by decorating the top with powdered sugar sprinkled over a stencil or doilie, tat will give the entire top surface a pattern.

Good luck! Give us a report on how they turn out!

If it happens after shaping, then yes. A proof-box-like setup will give you better rolls.

-When you wish that silverware/barware manufacturers made higher quality cocktail spoons, in sterling silver.

I know this is an older thread, but, I was wondering if someone can give me the name of a type of rice I had at a Persian restaurant. The grains were long, really long, maybe three times longer than 'long grain' -so long they sort of looked a bit like noodles.

Creme caramel is flan, which is the one generally made with less cream and the addition of milk. I recall having pots de creme with raspberry jam back in the 1960's at some fancy french place. Chocolate is one possible flavor, but, this dessert is very old and predates commercial chocolate production (mid-1800's) It also predates commercial cocoa production, which started in the 1500's in the west. It's thought to date way back in history, if you accept honey instead of sugar, since cream custards were fairly easy for wealthy Greeks and Romans to have made. (you need an oven, which, only rich households or bakers had) Careme made creme brulee and it was an old, classical dish for him. Other flavored custards appear in his books, no chocolate. Escoffier, in Le guide Culinaire, refers to them as Creme Moulee, and states that they are molded in petite pots. He recommends infusions of nuts, liqueurs, and flowers in addition to the vanilla bean. He warns that fruits do not work as well unless the flavor is very concentrated. No mention of chocolate.

Make certain that the recipe has weight-based measurements. Doubling or tripling volume-based recipes can lead to huge measurement errors. For example, you'll find equivalents printed all over the place for a cup of flour. One 'cup' of flour can weigh anywhere from 2.5 ounces to six ounces. If what a recipe needs is 4 ounces for a single batch, and the author writes that as '1 cup' then you triple it and really pack your flour in the cup, your triple amount of flour will wind up being 18 ounces instead of the 12 that the recipe author intended.

Yes. Creme brulee has the burnt sugar, pots de creme are exactly the same thing just no sugar on top. (But, maybe some fruit jam at the bottom, or fruit compote, or an additional flavor to the custard, etc.) Pots de creme made with raspberry jam at the bottom are very, very good. (as long as the jam is high quality)

You may be able to bake off large pans of quiche and then cut out portions with a round biscuit cutter to make pretty rounds. You could then top with a dollop of cheese spread to hold on the garnish.

Are you using weights? Something like dry beans, or pie weights helps keep the dough down.

Was it a cast iron dutch oven?

I found an explanation in The San Francisco Chronicle Online Edition.

About the peanut allergy it appears that most people do not react to commercially produced peanut oil, but, that said, I wouldn't try it without an epipen and the hospital on speed dial. I'd like to know how this adventure ends. Does she get served? Does she get turned away? Does she get sick? Please keep us updated.

Did you by any chance wash it in a dishwasher?

Yeah, for a while there, I was pretty immersed in reading studies involving hand sanitizer and petri dishes, whose goal was complete eradication. I'll also admit that there may be an effect from temperature that hasn't been examined. I agree with the pre-hydration and stick blender for making drinks. I haven't tried it, but, I have made icings and such with powdered egg whites, and they can be a challenge if not hydrated properly.

Bananas were on the list too!!! :-) This just isn't Chris's day! *hands him an artichoke*

Generally, vegetarians don't eat seafood....

Looks like rice and wild rice are ok, as are the onion family, mint family of herbs, tomatoes, potatoes, and most vegetables. Here are some ideas, I don't know what type of place you have, so please pardon any wild missteps: * root vegetable confit with a side of wild rice * fried rice, fried in oil, with assorted vegetables (although no soy means no shoyu, celery for some reason helps me think Chinese food) maybe, garlicy? * Chinese style curry noodles made with rice noodles, sides of stir-fried veggies * A veggie pulau dish, essentially fried rice with chopped veggies and Indian spices (could be done with part wild rice) I like to chop my veggies very tiny for this, like the size of a lima bean, so you can get several bits on a fork. * baked vegetables, eggplant, tomato, fresh chile peppers, bell peppers, etc. stuffed with a veggie rice/wild rice mixture roasted vegetable plate: potatoes, cauliflower (check out the eGullet thread on this), turnip, parsnip, sweet potato, etc. * Soup: tomato with basil and onion (saute an onion, add a 28oz can of tomatoes and some fresh basil, heat, puree, done) curried potato and assorted vegetables (made with veggie stock) broccoli or other vegetable puree (see the Gordon Ramsay youtube video) veggie pho (several recipes online, use rice noodles) * Seasonal desserts: baked apples (no butter, of course) poached pears sorbets

Since my husband and I are vegetarians, were are very aware of how difficult it may be to find food en route. Some things also hold up better in different temperatures than others. My tips include: * Pack drinks, soft drinks, whatever you normally drink plus some jugs of water, just in case. This way, you are less tempted to stop 'just' for a drink. On long trips, I put a 12-pack of soda pop in the trunk, just in case. This has saved me a fortune over the years. * We take a kettle for hot water, and two big ceramic mugs with us, since we are tea drinkers. We make hot tea in it, and I can make a jug of iced tea for the road with this setup -using a half-gallon cooler jug and motel ice. * Don't be tempted to start a new diet on the trip. You probably won't really want to eat those high-fiber, lowfat, bran bars when you're being inundated with ads for ice cream parlors and such. So, pack snacks you like and you know you'll eat. * I usually stop at my local healthy grocery, Sprouts, or Trader Joe's and get some nuts and dried fruit. They pack a lot of energy into a relatively small space and do not need special care. I avoid anything with flavors on the outside, in an effort to keep the car clean. * I do pack a cooler, which we take to the room, partly because we take vitamins every day that need refrigeration. In that cooler, I will pack a large container of pasta salad, a tub of almond butter, a sandwich spread/dip like hummus, some small apples or other seasonal fruit, and some prepared carrot sticks and celery sticks. I then also have a loaf of bread along with us. This will usually last up to 3 days and help us not pay for lunches. For a longer trip, we re-fill at Trader Joe's or a local market. * The big secret weapon is that I'll buy some snack that we don't normally eat much of regularly, like potato chips, and hide it in the car then pull it out when we are way out in nowheresville. It seems to satisfy the urge to splurge a bit, and keeps us moving. Mostly, I try to keep occupied with playing podcasts, or radio dramas and such to keep our minds off food. I also make certain that everyone brings a couple of books.

For those who are truly veg, and for whom the smell of bacon induces nausea and an urge to flee, any honest attempt would be appreciated. Mini pizzas don't have to even have cheese, the sauce and vegetables generally cook into an appealing flavor. This can veer off into focaccia territory as well: caramelized onion, sauteed eggplant, all make great toppings. Mini tostadas (get the round tortilla chips and dress them) can be made with beans, salsa and vegetables -onion, peppers, mushrooms and corn for hot toppings, tomato, lettuce and avocado for cold toppings. Fries Sweet Potato Fries Roasted Cauliflower (trimmed before cooking into smaller chunks) Check the EG thread on this topic. Stuffed Mushrooms, portabella or otherwise, possibly tucked into puff pastry if they eat dairy... Hummus plain or flavored Tabouleh stuffed into cherry tomato cups assorted olives and pickles Stuffed grape leaves, stuffed with rice & spices. Ravioli stuffed with veggies: eggplant, mushroom, purees of squash or broccoli. Served steamed or deep fried. Eggrolls, spring rolls, summer rolls, etc. Peanut Noodles Vegetable Sushi Finger sandwiches: cucumber sandwiches, watercress sandwiches, almond butter sandwiches, well, you get it...

I generally think it means 12-14 hours. I tend to think of it as something that gets prepped right before closing time and handled next after opening time the next day. Not too much longer. When you get to 24 hours, IMO, the instructions should read 'one day' -like say, for a sourdough starter procedure. (edited for spelling)

A lot of people lack perspective....or hope that they'll win by luck, or something... I suspect that they hadn't really contemplated the fact that episodes could be airing as reruns, or online, decades from now -bringing repeated humiliation. I am kind of weirded out that someone who doesn't like vegetables won. I know it's a personal issue but, IMO, most of the diversity in our food supply is in the plant kingdom. I also suspect that the reason he does so much with re-shaping foods is because he doesn't understand the pleasure of really good produce at its prime. -Like the tomato still warm from the vine mentioned a couple pages back....

When you bought the finished product, was it in a refrigerated cold case, or at room temperature -possibly for hours?