decolady

That piece is gorgeous! I have most of the art deco Chase electrics, but I've never seen this Everhot roaster before. I do have a three art deco Nesco roasters. One is a small round one and the other is a bit larger and is oval. The third one is something like 18qts and sits on a cart. I love and use all these pieces. My regular crockpot is one of the Rival ones from the 1970s. It is the unfortunate colour of avocado green, but it is still going strong at 30+ years old. The three things I mainly cook in it now are apple butter, caramelized onions and the red beans for red beans and rice. I do use it for some other things, but it's really a workhorse for those three dishes.

Another planned use for our quinces will for my own pectin, rather than using commercial varieties. My great-grandmother always served candied quinces with goose. That's what I normally make when I find quinces here. I do think I may try one batch of membrillo with the bay leaves just to taste the difference.

Thanksgiving in the US = 4th Thursday in November.

I haven't made this, but have eaten it at a friend's house. She chops up broccoli and cauliflower very small and uses those, along with red bell pepper, caramelised onion, mozzarella cheese and tomato sauce. Very tasty.

So how did they turn out for you? I've prepared them most of the ways listed above and enjoyed them all.

I completely agree. My grandmother and her Mom taught me to always save the goose fat. There is some in my freezer right now.

Thanks so much! And many thanks to jackal10 for posting directions and photos. I rarely see fresh quinces in the market here, but have planted a couple of quince trees at our farm. Hopefully I will someday get to make membrillo from my own quinces. In the meanwhile, I'm going to see if I can get the produce guy to order some. Do you wrap your membrillo in bay leaves?

Sorry about the location. It's fixed now. I am 2.5 hours from the closest Whole Foods and 4 hours from a Trader Joe's. But I thank you for your suggestions. The next time I get to WF, I will get the cream top milk.

Anyone have a suggestion on how to go about finding this? I've not been able to find it in our local markets.

Could you share how you make your membrillo? I've always bought the packaged kind. After opening I store leftovers in the refrigerator.

When we're in Sedona we like to go to the Heartline Cafe. Fresh foods and lots of vegetarian options. For breakfast at least one morning we go to the Airport Restaurant. It's nice to sit out on the patio and watch the planes come in or take off. (We're talking little planes, here. Not big jets.) Serving sizes are quite large. For Mexican try the Javelina Cantina and El Rincon.

It depends. If it's a recipe someone has given me and wants me to taste as is, I try not to change it around. But if I'm just looking for something to try, I might combine a number of recipes.

That is a beautiful salad!

Liege waffles were mentioned earlier in this thread as being from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeekand. There is also a photo. It's in a post on the second page of the thread. Good luck.

red meat foie gras and any other liver products raw fish Those I just can't eat. Blech! Others I don't really care for: Jell-O chocolate ice cream