zoe b

I couldn't have said it better myself! I saw the trailer and it appears to show about the same level of character development as "You've Got Mail". This gives me the same icky stay far away feeling as the movie Iris did--I read some of the articles in The New Yorker that Baylor wrote and it looked to me like revenge against a wife who was more famous than he was--taken when she was weak and helpless. Zoe

I use this cookbook weekly--delicious recipes--it's by Eileen Yin-Fei Lo--and once you are comfortable with the way she makes the recipes low fat you can use her methods for almost any ingredients. http://www.amazon.com/Chinese-Way-Healthy-...42308107&sr=1-5Chinese Way--Healthy Low Fat Cooking

can't share it because it's from Beth Hensberger's The Bread Lover's Bread Machine Cookbook--and it's actually the italian chocolate bread with amaretto icing that i make the most often (probably because for some reason we have 3 bottles of Amaretto), although the Mexican chocolate bread is good, too. I don't think I've ever made a dog from this cookbook! I tried googling it to see if it shows up anywhere on the net, but no go.. Zoe.

What I've been doing the past few years is making a sweet bread in my bread machine--I have a Mexican Chocolate bread that is really delish. The bread is a tall round shape, and I wrap it in clear cellophane and tie with raffia or something pretty--it looks wonderful, takes about five minutes to make, and is always sold instantly. If you need a couple of breads, just start the day before.

ohhh, that sounds like it was fabulous. I've got two cauliflowers in the fridge & I'm tempted to try pureeing them after roasting--even a soup might be good. And isn't your wife lucky to have you preparing special dishes for her! Zoe

I think the murder with a leg of lamb was from one of his stories--so you could serve that.

oh, heleen, thanks for this recipe--i will try it out today--haven't had time to experiment yet with my own ideas, so I'll start from yours--although if this is a family favorite, i'm probably going to stop here! I was thinking--I've made recipes that have you save out a cup of the flour/butter/sugar mixture before adding liquid--you could probably try this with this recipe, too. Z

scotch will work very well in a marinade--I use it all the time.

yeah, a whole egg--that's what gives it such a rich flavor, i think. I decided I am going to experiment--using standard cake/cookie dough recipes--I'll make some guesses about ratio of flour to sugar & leavening--as that's really all the mix is--and some salt of course! I'll have time tomorrow to make trial run--will report back. Z

We have become addicted to this--went to some friends for dinner & they had it for dessert. http://www.oetker.us/en/product/cake-mixes...german-struesel I've made it a few times --the struesel is in between a shortbread and a cake in texture--has anyone made or read of something similar? Maybe the difference is the egg--struesel recipes don't generally call for one. Zoe

that sounds delish--maybe use some brown or Mexican sugar in the pastry cream for regional oomph.

that's pretty much what i do, too, but I dip the tofu pieces into cornstarch and saute--it comes out with a great crispy crust--this is the only way the Hub will eat tofu--I myself love it any way possible--I get cravings for it, in fact.

well, I think your wonderful find slapped us speechless for awhile--I know envy was a problem in my heart when i read your post.... Kitchen stuff is great, but booze is another category altogether! Z

ooh, you are so lucky--I have about 1/4 pound of jowl left from the last pig we bought--it is fabulous. I used it like guanciale and made this fabulous sauce for pasta from the NYT http://www.nytimes.com/2008/01/16/dining/1...uanciale&st=cse But I'm equally sure that it would be wonderful with lentils--and some roasted red pepper, maybe... Zoe

We went and had our free subs the other day--I had a Honey Bourbon Chicken Sub--it was decent--had a whole grainish roll, the sauce was not too bad, some tomato and lettuce--and i didn't feel sick afterwards--which I usually do after fast food. The Hub and I agreed that we will look for Quiznos when road-tripping and only fast food is available. too bad--the guyat Quiznos said they'd had a lot of customers with coupons--I hope they do it again... Z

just picked up a copy of Marcella's Italian Kitchen for a $--I love this book--the attention to vegetables is incredible--a dozen Zucchini recipes with variations. and the gelato section is wonderful, too--this book will be an education for me to cook my way through.... Z

I think marshmallows, okra and oysters would be even worse! how about... gorgonzola, grapefruit & gumdrops ?

this is timely, as i've been on a chickpea kick lately--tried a delicious recipe from the NYT-- Warm Chickpea & Broccoli Salad http://www.nytimes.com/2009/02/05/health/n...cipehealth.html I've made it three times already--and variations , of course--it was good with cauliflower, too. Something really clever in the recipe-- a suggested sub of 2 tbls. of the olive oil with yogurt--absolutely delish--and you don't miss the oil at all. Z

Would this be possible? I'm making jackal10's Serious Game Pate http://recipes.egullet.org/recipes/r728.html --and want to have some cornichons with it--I was thinking of marinating cuke slices in the elements of cornichon brine overnight--to get the flavor if not the crunch of true cornichons--or do you think I'd be better off making pickled pearl onions? Zoe

Haven't been there yet, but wanted to mention that my cuz's band plays there a couple of time a month--The CB Radios--so if you are planning a visit check them out-- and also, they love playing there because they get FED--and they say the food is pretty good--they are BBQ afficionados, too.

http://www.millionsubs.com/Reg.php?x=1 I've never had one, but for free, I'm there! Z

YES!! I think that's the cake--it looks so pretty--and even though I'm not a big white chocolate fan, it sounds like it will be delicious in this cake. Thanks a bunch, pastrymama. Z

It was posted in 2006--searched everything I could think of--I believe it was in a newspaper. It used a springform pan--the frosting wa.s white chocolate & whipped cream I thought I had it saved--but noooo, I didn't. I want to make it for the baby g-dau's first birthday. thanks---Z

Anna N oh, don't feel bad for me--it was my choice to experiment--and the bread is fine jackal10 I'll try these tips, thanks--the banneton is a really good idea--I've been proofing it on a silicon sheet with a towel over it--to avoid sticking--but somehow when I flipped it over it got a little squished. And the gentleness is probably the best of the advice--I do everything quickly and not as carefully as i should . Z

arrrggghhhh--well, it isn't doing any popping. looks pretty, though, doesn't it? Should have left it in the oven for five more minutes. it slices, but it has to be kind of scraped out--with the loss of a lot of crust, alas--and that dish is going to need serious soaking. I've been doing what Jack does with the no-knead bread--my problem has been that the dough always seems to get deflated when I put it in the baking pan--and the resultant bread is a little flatter than I'd like. Next round--I'm going to mix it in a big silicon pan I have--heat a pan in the oven and fit the silicon pan inside of the hot pan--or if i can't find pans that match up, at least a pizza stone underneath to get some crust. Z