baroness

Hummus sounds delicious, as does goat cheese! Unfortunately, I will have to finish them by 9 AM. That's why I'm trying to think of sturdy breads and relatively dry fillings. Radishes are another good idea. I figure this will be a more 'conservative' audience than I usually serve.

I have just been asked to prepare tea sandwiches for a reception on Sunday -- 100 or more people. The sandwiches will have to be packed by 9 AM for an ordination service that begins at 3 PM, and no refrigeration will be available, though I do have insulated cooler bags. Someone else is planning to do tuna salad; I am making the vegetarian ones. I would like them to be colorful, tasty, and of reasonable cost as they are a donation! Ideas that I'm considering: Cranberry-orange-walnut bread with cream cheese Dark rye or pumpernickel with cream cheese and olives Whole wheat bread with shredded carrot salad More ideas and any tips would be very welcome; sandwiches are not my specialty!

Are you looking for these??? I have used them for many years.

You can trim after baking as well, if you desire the 'clinically neat' effect.

Another fan of How to Eat Supper here...but I think the Amazon gift certificate is an even better idea. After all, we don't know what is on her bookshelf -- or in her closet -- etc.

Since the leaves were still in the pot from last night, I tried another Western-style steeping (#3). The color of the brewed tea is considerably lighter now, as is the flavor. If I didn't know what I was drinking, I would guess it's oolong...not a bad thing. As far as parameters are concerned, I used Brita-filtered NYC water at all times. I find it interesting that the previous tea we reviewed was highly fragrant but very subtly flavored, where this tea was the opposite.

Wouldn't the freezing break down the berries enough? I hate the thought of cooking them and getting that jam-like flavor; YMMV.

I brewed the remaining 7 to 8 grams of tea Western-style today in a BeeHouse pot that holds about 22 ounces; water just at the boil and a 5-minute steeping. So far, I have re-steeped the leaves once with little loss of flavor. Nice rich, reddish brown color; flavor is very smooth and rounded, though not as hearty as the typical Yunnans. I didn't detect much aroma while brewing or sipping. These whole leaves drastically reduce the amount of sediment that makes it through the strainer and into the cup.

I saw slabs of this peanut candy in the produce(?!!) section at the market today. Ingredients were listed as peanuts, sugar, corn syrup, and salt.

I would make a butter layer cake and use good-quality strawberry preserves as the filling between the layers, frost as she wishes. Or make a fresh strawberry-whipped cream filling, add chopped chocolate to that and not frost the cake.

When you find a 'good fit' with an author, there is no substitute. And, paging through books often leads to discoveries (sometimes wildly unrelated, but inspiring for other dishes) along the way. Internet recipes are usually, as stated above, the same from site to site -- just with a new name or slight adjustment to an ingredient. I do search online, but rarely *use* those recipes...unless it's epicurious.com or the like and I've considered the recipe reviews.

I couldn't look at the recipe you linked to, but I use insulated (AirBake, I think) and heavy half-sheet pans for my cookies. The baking times for the 2 types of pans do not vary; if I'm using a Silpat as well I may need a minute or so of additional baking time. Have you checked your oven temperature for accuracy? It may not be as hot as you think!

Why would you charge LESS for your (superior) product?

Knives, without a doubt.

Emily's Lebanese Deli is tiny -- maybe 20 seats -- and very informal. The food is homestyle Lebanese; the tabbouleh is particularly wonderful and the hummus very creamy. The only thing I wouldn't recommend is the custard (overcooked). Call for hours before you go; I think they are closed on Tuesdays or some other time that is unexpected.

Gordon Ramsay's book "Three-Star Chef" is packed with photos of plates that are extraordinarily beautiful...when does appetite trump art?

Penzey's has real Ceylon cinnamon, as well as various cassia types.

If you want the whole wheat benefits WITHOUT the color and with a milder flavor, try using King Arthur's White Whole Wheat Flour.

I'm not making great claims for Mickey's food, but it is an experience!

To each his or her own, but I would NOT miss at least one breakfast or brunch at Hell's Kitchen -- unusual atmosphere and great food with an edge. If you do seek classic diner food (though your list doesn't hint of such), make a trip to the venerable landmark, Mickey's Diner in St. Paul.

← That IS a beautiful pan! I did a little web searching and found that Amazon has it as well through a third-party seller -- priced very close to W-S.

Some particularly good points above; I have a very similar Sanyo rice cooker and find it wonderful for many things beside rice. I'd also recommend "The Splendid Table's How to Eat Supper" by Lynne Rossetto Kasper & Sally Swift Click Here!!. It's eminently readable, and a great idea book as well as a cookbook with many very doable weeknight dinners.

I'll second this—I'm a fan of Goya's Extra Virgin for a lot of applications, and it is cheap enough that you definitely don't need to be stingy with it. ← Me, too -- particularly for Roasted Cauliflower!

Green?!? I would suspect the water has something in it that is reacting to the soda; try different water. As far as the softness goes, try rolling them thinner...but as this is a yeasted recipe, I think Alton is aiming for the soft, "mall" style pretzels here.

I've seen better reviews for the beaterblade, including this one by a pastry chef who replaced his sideswipe. ← I have the BeaterBlade and am quite impressed with it as well. Does a lovely job of creaming and mixing ingredients without having to scrape once. I've found that The Baker's Catalogue/King Arthur Flour staff really test the items before they sell them, and they've chosen the BeaterBlade.