Emily_R

Alinka -- carrot coffee cakes looks and sounds delish? Could you post the recipe? Meredith -- that cinderella cake is amazing! You are clearly a very talented artist! Emily

Thanks for posting that recipe Marcia -- Am looking forward to giving it a go soon... Have been eating too much broccoli lately -- time to turn my attention to some zucchini! Emily

Purplewiz -- Those calabacitas look amazing -- would you share the recipe you came up with? I'm drooling! Emily

Tonight was spaghetti and meatballs, and I will say, I am thrilled, as I have discovered the secret to perfect meatballs... I used to make my meatballs with dry breadcrumbs, but recently I have switched to using soft bread (white or light whole wheat) that has been crumbled and then soaked in milk. The difference this makes in the texture of the meatballs is amazing -- both times I've done them this way they have turned out phenomenally moist, tender, and flavorful. Actually, one other new development in my meatball making has been the addition of a good handful of parsley... On its own I can't stand parsley, but I am finding that it really makes a big difference in the meatballs...

Chufi! That looks DIVINE! Man, this thread is just killing me today! I'm stressed with work, so every part of me is already wanting to gorge myself... Sigh... Emily

Darn it Percyn -- that looks so good I now have to go downstairs and make myself a few pieces of bacon! Emily

So funny bucktown, as I was literally just thinking about this very same question last night. I have a cake cooling rack from a restaurant supply store, and while I certainly think it is sturdy enough, I do wonder about whether the metal finish could take the heat of a high roasting oven... It has kind of a shiny metal finish on it that I fear might flake off... then again, they are pretty cheap at the supply store, so I'm guessing you could pick one up there and give it a try -- be sure to report back! Emily

Blissful Glutton -- The lack of salt was my thought on the no-knead bread too... Tell me -- how did it work with 2 tsp? How did it taste? I was worried to up the salt so much since I know it is a yeast retarder... Emily

Oooh MiFi! That looks fantastic -- where did the recipe come from?

Guess I'm not understanding why you wouldn't just pour it down the drain in the privacy of your own home? Why struggle to use up a product you hate so much? And for sure, if you're going to bother to eat whipped cream, which pretty much defeats the whole diet nature of the soda, then you might as well mix the whipped cream with something you love!

The only one I can think of at the moment is my spinach lasagna recipe... And I don't even know where it came from -- possibly from an aunt... But it is so divine that there is just no reason to mess with it... How something so incredibly fattening can taste so light and thereby allow me to eat so much of it, I'll never know... Emily

Hmmm... I also had heard that one could freeze ripe bananas, and in fact did so for several years. However I often found that when I made banana bread with previously frozen bananas the final product wound up leaden with not the best texture.. In fact, I've been dissatisfied enough with the frozen banana approach I'm just not using it any more.... I think it might have something to do with the fact that when thawed the frozen banans lose almost all of their texture -- turning very liquidy... Anyway, just my 2 cents... Emily

Hi all -- Apologies, as I botched the copyright issues with respect to the Lemon Garlic Chicken with oregano I posted earlier. Here is a link that contains the recipe -- the recipe is about three quarters of the way down on the linked page -- or you can search that page for lemon garlic chicken. http://ths.gardenweb.com/forums/load/cooki...2046474409.html Emily

Love it K8Memphis -- and what a relief that I have a carpet threshold between the kitchen and dining room! (Mind you, when I moved into this house the kitchen itself was carpeted -- and that was VILE! Let me tell you, the first time you drop an egg on kitchen carpet, motivation to put a new floor in goes WAY up!) Sorry for the off topic! Emily

Anna -- That three-tiered hanging fruit basket for towels idea is genius!! I will have to keep my eye open for one!! Emily

JAZ -- so so true! I thought I was the only one out there who wasn't fond of silicone potholders... I bought one and actually returned it because it just didn't stay cool at all when taking a le creuset out of a hot oven.... Emily

Hi folks -- Well lately it seemed like every television ad I saw featured a glistening plate of ribs... So a craving emerged. Last night made BBQ ribs (in the oven) and roasted green beans. My husband declared them the best ribs I've ever made... Though not the best picture I've ever taken -- need to get some software so I can tone down the glare!

I personally don't see anything wrong with ricing the bananas, and if I read the post right, its not that there is anything wrong with the flavor or texture of the bread -- she's just wondering from a scientific standpoint? Not that I can answer, but I feel like I have seen a similar phenomenon...

Also, in addition to the lime leaves -- maybe lemongrass to give some foods a little bit of tartness?

Hi Sarah -- I took hummingbird's advice and went for it an extra fruity batch -- yes, I subbed all of the water in the sugar syrup for a strained strawberry puree... And subbed all the water in the bloom for more strained puree... So basically subbed all the water in the whole recipe for strained puree and the result was amazing -- a serious strawberry burst in the mouth! Emily

Same way of artichoke eating here as Greekcook, except for me there is no substitute for butter with the lemon juice, and lots of salt in there... Mmmm. I could of course eat melted butter and lemon juice straight, but the artichoke leaves are a fabulous foil! Peter -- did you use a recipe for the cantaloupe granita? And just how ripe was the cantaloupe you used -- do I have to wait til summer for a super ripe one or can I ripen up a supermarket one now... Emily

I took from your original recipe that you didn't want something where you had to bread and fry a zillion breasts... Don't know if this is what you're looking for, but I have made this Chicken Paprikas recipe from Emeril that uses boneless skinless breasts, and thought it was delicious. Note that the first time I made it I didn't have hot paprika and subbed a smaller amount (maybe 3/4 tsp) of cayenne and that was just fine. http://www.foodnetwork.com/food/recipes/re...6_18332,00.html Emily

You two are the coolest! I love this idea! As for your ingredients this week -- they're tough. Maybe some type of cantaloupe sorbet? Perhaps with mint or lime or even cilantro as an accent flavor? Emily

On the subject of the KA minibowl, I have to say, one irritating feature is that I find I can almost never whizz something in there without it also getting the larger bowl dirty -- usually because stuff will splash up onto the lid and then back down into the larger bowl. I also have not been as happy with the blade for the smaller bowl -- find it is not as sharp and not as strong. Actually, if I had to do it again (I bought my KA about a year ago), I'd probably get a smaller machine like a 7 cup. In addition, if you're looking to do pie dough, a 7 cup could easily handle that. Its bread dough that you would need a larger machine for.... Just my 2 cents... Emily

Torakris --- GASP! That fridge is a masterpiece! I am now intensely intensely jealous! Pehaps a career as an import export specialist to desperate Americans is in order? I mean if someone is out there paying $15,000 for a fridge, you've got to figure you could sell yours for at least $10,000! :-) I have a side by side right now which I DETEST, for many of the reasons mentioned here, but particularly for its meager vegetable bin. In the summer, when my garden is producing like gangbusters, the veggie bin, cheese bin, and at least 3/4 of the rest of the fridge space was filled with zukes and cukes. Just imagine all zukes and cukes save for the gallon of milk and pound of butter I managed to squeeze in there with them. Before this year's produce hits I am getting a new one, likely a french door with freezer on the bottom... Though mind you I already have two other freezers in our basement, one for the 200 pounds of assorted berries we pick and freeze each year, and the other for all the veggies I freeze...