Emily_R

Many thanks to whoever brought this post up to the fore... Can't wait to give these a try soon! Emily

I am so in awe of all the posts and pics here! Dinner tonight was a golden beet salad with beet greens and lusciously creamy feta, with olive oil and lemon juice: And then green pozole, with shredded cheddar and extra cilantro on top: Desert was a snickers ice cream bar! Yum! How do they manage to get the caramel to stay liquid in those fabulous thing? :-) Emily

Lilija -- They are a little eggy, but not dense, at least not the Times recipe I used... It was quite light -- like a popover but a little less eggy. Certainly should in no way have pure egg veins running through it -- that diner meal sounds terrible! I added a little vanilla to the Times recipe and one Tbs of sugar in the batter... Definitely give it a try, as the whole thing is very simple and quick to put together.... Mmmm. Just writing about it again may mean I have to make one for lunch today! Emily

Yep -- that article in the Sunday Times, along with having seen this thread, actually inspired me to make the Times' recipe this morning -- it was GREAT! I reduced the butter from 4 Tbs to two, but it actually didn't even absorb all 2 Tbs... Added a little vanilla to the batter... So good, and husband loved it as well. I made it in a 12 inch cast iron skillet... And think I will make it again soon! Emily

Shalmanese -- The marbling on that beef nearly brought me to tears! Gasp! I'm drooling! Emily

Hey Chufi -- Those meatballs look fantastic! How were they? They look like they are pork or have some poultry in them? Mmmmmmm Rhubarb. :-) Emily

Kerry -- Oooh! I'm not the original poster, but I'd LOVE to know how to make it... Could you link me to your favorite recipe? Tanks! Emily

Hey -- Was wondering if anyone out there had tried making an extra fruity batch, by substituting extra strained fruit puree for the water used in the blooming part of the recipe? Think I will give this a try but was curious if anyone else had... Emily

Hi all -- Had to post about a new marshmallow aid -- Reynolds Release (the non-stick aluminum foil). The first time I made these and just greased regular foil, pulling the foil off was quite challenging despite the fact that I had greased it to high heaven. This time, that wrap came off like a dream! I am actually going to write to Reynolds and thank them! Now hummingbirdkiss -- do tell -- how did those margarita marshmallows turn out?! Emily

Hi all! No photo, but last night I made Cauliflower Risotto with Spicy Pangrattato from one of my favorite food blogs, The Traveler's Lunchbox. This risotto was STUPENDOUS! So fabulously good! I cannot even say how amazing the combination of the cauliflower risotto was with the browned, crunchy, spicy, anchovy breadcrumbs. Here's the link to the recipe... http://www.travelerslunchbox.com/journal/2...table-love.html Note that I used 4 anchovies for the cup of breadcrumbs (rather than a whole tin!) and thought it was the perfect amount... Emily

Okay, so I made (and ate) Larb Gai for the first time ever last night... Used the recipe from Hot Sour Salty Sweet... It was good, but.... I just didn't get a whole lot of chicken flavor from it. Is that normal? I used chicken breasts, would chicken thighs have made an appreciable difference, or is the chicken just bound to be overpowered by the lime juice and fish sauce... Emily

Bison moussaka -- pure genius!!! Sooooo... How was it all? What scoring system did you decide on? And what treacherous ingredients do you have planned out for your wife? Emily

Tzatziki Hi all -- while there are many recipes for this Greek dip out there, snowangel asked me to post this one, which received rave reviews at a recent dinner party. Note that you can also modify the recipe by adding maybe 1/2 a cup of very finely minced fennel and fennel fronds... Note also that Fage is a brand of greek-style yogurt that is becoming available throughout the country -- the Ready To Eat forum has a whole long thread of people waxing rhapsodic about it... 2 c greek-style yogurt 1 large cucumber 1 T freshly squeezed lemon juice 2 garlic cloves, pressed through garlic press 1/2 c fresh finely chopped dill 1 T extra virgin olive oil lots of fresh ground black pepper salt Peel, seed, and then shred the cucumber on the large holes of a box grater. Place it in a colander in the sink and lightly salt it, let sit for 1/2 an hour to drain. Then put it in a clean dishtowel and squeeze all the water out you can. Mix it with all the other ingredients, and let sit for a bit in the fridge (but not more than 3 hours as the cucumber will start giving off more water.) Emily Keywords: Dip ( RG1954 )

Wow -- looks amazing! What a haul of vanilla beans for an incredible price! Where is smell-o-computer when you need it! Emily

Ooops -- posted this on the other thread you started, but it fits better here on the Cooking forum... I just had a greek-themed dinner party last Saturday night... I highly recommend the Fage greek yogurt for the tzatziki -- available at Wegmans... Recipe I used was: Tzatziki 2 cups greek yogurt 1 large cucumber 1 Tbs freshly squeezed lemon juice 2 garlic cloves, pressed through garlic press 1/2 cup fresh finely chopped dill 2 Tbs extra virgin olive oil lots of fresh ground black pepper Peel, seed, and then shred the cucumber on a box grater. Place it in a colander in the sink and lightly salt it, let sit for 1/2 an hour to drain. Then put it in a clean dishtowel and squeeze all the water out you can. Mix it with all the other ingredients, and let sit for a bit in the fridge (but not more than 3 hours as the cucumber will start giving off more water.) Guests and husband loved this recipe (I don't like yogurt so not for me...) Emily

Thank you for my first morning laugh! Love the fun dip plastic surgery! Hysterical!

I'm with slkinsey and with snowangel on the marcella sauce with half an onion and butter -- it is incredible how good that butter makes it, and I never would have thought of butter rather than olive oil had I not read the recipe... I also have to add my raves about Marcella's bolognese recipe -- minced onion celery and carrot cooked with butter, then meat, then add milk and simmer until it is cooked away, then white wine simmered until cooked away, then tomatoes... Whole thing simmered for three plus hours... Beyond divine, especially when made with a combo of beef, pork, and veal... Emily

Chiming in here with my total looooove for coke zero! For those same reasons everyone else cited -- tastes more like regular coke, no aftertaste! It is constantly stocked in our house... Emily

McAuliflower -- margarita marshmallows with salted dusting powder is pure genius! You must make them and tell us how they turn out!!! On a side note, doesn't kiwi fruit have the same type of gelatin-breaking enzymes that makes pineapple a problem for fresh marshmallows? Emily

Hmmm. I cooked my beans at 300, which must have been a mistake (I forgot the original recipe said 250)... But they were cooked in time -- perhaps a little higher temp would help? Emily

Thanks for the explanation Russ -- very clear and helpful. I did go out and get some Beano, so we'll see how that goes! Emily

Had one the other day (they are normally my summer treat, but had a craving), and just had to post here, as it was so divine... The true miracle of the things is how they manage to keep the caramel totally liquid while at the same time being paired with frozen ice cream. Every time I eat one I am just awestruck with how fabulously gooey the caramel is. And the fact that they didn't cop out and make the ice cream vanilla -- the ice cream is actually nougat flavored... Insert deep contented sigh here... I think I will have to get another one today... Emily

Okay... On a slightly indelicate note... Has anyone else noticed increased.... Gassiness... with this method versus the soak overnight method? Because I think I have, but need to do the soak overnight method soon to directly compare... Then again, may just buy some beano... Emily

I believe BeJam said he added mustard powder, which wouldn't have any vinegar involved... The only thing I can think of is old beans? On a happier note, I just made cannelinis again with this method, and once again, worked great. Brought to a boil, hour and forty minutes in the oven, then I left them in the water but out of the oven for another 10 minutes or so... Mixed with olive oil, lemon juice, lemon zest, garlic, lots of pepper, and a little feta -- mmmmmmmmmm. So good! Emily

Gasp! How is it possible no one has mentioned Genevas? They are my favorite, though I agree that Sausalitos are by far the best of the chocolate chip cookie category... Emily