Lisa Shock

I need info on how to get one, my case arrived cracked and I worry about it simply falling to pieces one of these days. I did not bother trying to return it as I purchased it early on, and they were sold out for a long time. Anyway, a steel replacement case would be great!

Copyright law covers the instructions, not the ingredient lists. The thing to ask yourself is, who is your audience? Would they pay for recipes that are the same as, say, the red & white check-covered cookbook, barring changes to an ingredient or two? If you look at members here who have publish books successfully, they all have something in common: their books offer unique recipes or techniques.

Thanks! I have been reading up on these noodles, as I want to learn to make a variety of Chinese and Japanese noodles. I feel weird that I know how to make so many types of Italian noodles and almost nothing about other cultures' noodles. For anyone looking for a recipe in English, THIS blog entry seems pretty good. I am still contemplating getting a noodle knife, if only because some appear to have blades which are longer than my cleaver.

I know this is an older thread, but, can anyone show me the proper knife for making these noodles? I have seen regular Chinese noodle knives, but I had heard that the knife for these noodles is specially curved to help with the cutting/shaving off the loaf of dough.

A canning jar lifter?

Honesty, I think they changed the crust formula about 15 years ago and I haven't been able to eat them since.

Donkey Sauce....

Well, the generally accepted solution is to butcher the bird into parts and control the situation by having white meat on a separate sheet pan (and separate thermometers) from the dark. You don't get a picturesque whole carcass to carve at the table, but, you do get precise cooking of the meat.

What cavity? Looks like you butterflied the bird....

You try putting some (intact) desiccant packets into your containers. Even the ones that come packed with new shoes are actually food safe. -And, reusable! Just place on a sheet pan and bake on your oven's lowest setting for about 20 minutes, cool and seal in an airtight package.

Thanks, TftC, I do know a bit about asafoetida. I have a friend I have known since my early 20s who practices an Indian religion where it is eaten instead of onions and garlic, etc. It is interesting that the ancients thought of it as a low-quality replacement for silphium. But, yeah, anything possibly in the same species group is very interesting. -Especially with the hybrid theory.

The containers seem kind of small. The price is cheap, but it makes me wonder... I can do almost all of that with my Kenwood mixer and attachments. The catch is, some attachments cost about $99. That said, the Kenwood has a powerful motor. It is also kind of modest in terms of space, seeing that I'd have a mixer anyway for bread and such, having a few attachments in a cupboard isn't a huge deal.

Picked a pristine, like new, copy of Charlie Trotter's 'Seafood' complete with a very mint dust cover for $1.50. I will probably read it and pass it along to a friend. I also got a heavy crystal vase made in Finland which looks like a large, thick walled beaker. (useful for Halloween!)

Yeah, it probably does. I purchased a bunch of cheap ones online. Eventually, I'll get around to buying a jug of quat.

I wish the NPR article had looked at sanitizing with bleach. I don't have a microwave. I also wish someone would look at the green scrubby thing, the thin kind without a sponge attached. They dry out fairly easily, at least here in AZ, and should be less of a problem. I am now a couple of weeks in on an experiment. I purchased 36 bar mop towels. I am washing them by themselves in the clothes washer on all the hot settings with bleach. They get dried on high heat. I keep clean ones in a couple of plastic drawers I purchased that fit next to my sink. I use them pretty much just like a restaurant: in a red sani-bucket with water and a little bleach. I put soap on the dishes and wash with the towel. For counters, I just wipe with the sanitizer solution. I also have one of those flat plastic squares for scraping pans. I drain the bucket and wring out the towel to dry at the end of the evening. In the morning, I toss the mostly dry towel into a tiny flexible mesh hamper under the sink. It's tough to get started sometimes, when all I really want is to grab a sponge and wipe something quickly. It is starting to feel a bit more natural than it did a couple weeks ago. I am probably going to bring back some form of thin scrubby sponge, like the green ones, just because I am having trouble scrubbing a few things that the plastic square doesn't get to very well.

The recipes MUST be tested by responsible people at the website prior to being published. This is what makes the best food websites (ATK, Saveur, Food & Wine, Martha) appealing is that there is an editor who can answer questions. On the ATK site, they have a team of about a thousand readers try a recipe out and comment on it before publication and after the test kitchen staff runs it through its paces -generally testing it in-house 50-100 times. And, dry measurements by weight. I have seen several sites over the years dedicated to using up leftovers. As people have mentioned, they can be frustrating when you don't have the other items. I also tend to think that about a dozen flexible recipes solve the problem for most people. Cold salad items: make sushi or a composed salad. Cooked meats: enchiladas or burritos. Rice: fried rice.Italian pastas: timpano. Fritattas for almost everything else.

It' closed now, but, my heart will always belong to Encounter which was in the old tower at LAX. It was UFO themed, and had custom dinnerware. And, at lunchtime, fresh, hot potato chips just kept coming to your table!

I was kinda surprised that Goodwill had put it out on the shelf.

Just came back from visiting several shops. I picked up some cups and saucers that match my everyday china, and, for a big $2 a sixth edition (1954) copy of Bottoms Up by Ted Saucier. No pics because the book is full of saucy pictures of topless and nude ladies. The dustcover is clear plastic with a cup image printed on it -which only covers a small portion of the cloth covered hardback with the repeating image of a nude, front, back, and spine. Inside, there are full page color glossy pin-up type images, plus every page has tiny drawings of people, mostly topless ladies, in compromising positions. The recipes seem to be pretty basic, though. (sample recipe: a couple cubes of ice, enough gin to make the ice float, a dash of bitters) The art may be the actual highlight of this volume.

Usually one would flip the proofed loaf over gently onto a peel or on a hand, then flip right-side up in the oven. I have never seen anyone put a couche in the oven to bake. And, I have seen a lot of different people bake bread.

Forty-seven mice divided into three groups isn't a very big sample size. I am also suspicious that many studies nowadays are funded by industry -like all of those studies of tobacco done by the tobacco industry which kept showing inconclusive results.

Thanks for the encouragement! Growing up, my father worked in the commercial side of botany. I recall visiting some of the first cloned plants in 1972. I was being fairly broad in my statements above. I wouldn't just start watering some seeds, I'd try to do all sorts of examinations (well get labs to do it for me) for a long time first. I am hoping for some DNA clues. And, like they said in the article, this plant may have been a hybrid. -If this is so, we can attempt creating some the old fashioned way, or perhaps be able to clove it by inserting genetic material into some living plant cells where the nucleus has been removed or altered. I'm not really up to date on cutting-edge lab work. I guess I should start researching various labs to see who out there has the capability (and desire) to run some sophisticated tests on ancient plant matter.

I have been curious about this for a long time. If anyone reading this has serious interest, I have a plan (but no funding) to do a serious archaeological search for some seeds. My thinking is that someplace, somewhere, are some old seeds which have been overlooked at previously worked archaeological sites or hiding inside of artifacts sitting inside museums. The heart shape of the seed should make it a bit easier to identify. The plan would then be to do as much DNA research as possible and, if we can find enough, to try and grow some. I have seen encouraging stories of people growing plants from seeds found in 2,000+ year old sites. There might also be a change to get some information from cooking vessels which were discovered with food in them. It's rare, but it does happen. (Mesa Verde, e.g.) My reasoning for thinking that seeds may already be in museums or readily available in sites that have already been worked and cataloged goes back to a lecture I heard once by Stephen Jay Gould. He was invited to visit the Leakys at Olduvai sort of middling-late in his career, after publishing a few books. And, while he was there, the Leaky family was finding fossilized hominid bones all over the place. But couldn't find anything. At one point, someone standing near him bent down and pulled a fossil up from right next to Stephen's shoe. He was a bit sad about this for a while, but, he started finding snail fossils. Snails were his main area of study. During the brief time he was visiting, he managed to discovered several previously unknown types of prehistoric snail. But, the Leakys had never noticed them, despite having been working for decades in the area. The lesson here? -People often see what they are trained to look for. Heinrich Schliemann could have ignored seeds strewn everywhere on the floors of Troy VI or something. If anyone runs into grant info that would be useful, please let me know!

I have lived without a microwave since 2010. I only miss the quick baked potatoes. I have a Japanese water kettle for tea, and I just heat leftovers up on the stove. Right now, my kitchen is pretty small. Until I remodel, I can't see carving out space for a microwave. Most valuable appliance is my refrigerator. Without it, meals would be a lot more boring.

I made some good red raspberry wine as a teenager. I am working on sprucing up my yard a bit. Because AZ is so dry, I am thinking about growing my vines like THIS. (but maybe using tempranillo)