heidih

Duck at what temp?

The whole Hatch branding annoys me. I go to Latin markets with turnover, smell deeply, and buy the chiles that appeal depending on proposed use. The good ones you can smell through the packaging. Cist = ridiculously low considering the flavor punch.

@Norm Matthews Not a ham fan but the type you mention I think I'd like. But what got me was the dried apricots. Genius twist.

@chefmd As noted all looks tasty. The not so attractive but probably delicious green puree? Broccoli?

"Honey normal is just a setting on the dryer".

It gives you a base and then customize with your own. I woud get a structural icing on board as well. Then "ready, set go"

I am a bitter lover so might give it a go though none of my friends are- so it would be just me.

@blue_dolphin Those clips were hilarious. I have tears in my eyes. Then channeling them I went to the kitchen, cleane=ed off a knife with mayo on it, somehow got mayo on my finger which I used to brush my bangs out of face....

Wow when that was a novelty. We forget. Thanks!

Wow Campari in the cranberry sauce - genius. Tell us how went over

What a great future story! One year we had a new oven. My sister kept futzing with the turkey, not realizing that it shuts off if door open for more than a few seconds. You have to push start again. I was gathering greens outside for decor and walked in to NO turkey smell. Bit of a delay there. Oh and the time the old oven gave up the ghost half an hour in and we had to take the beast to a nearby relative to cook. Hhmm - an oven issue trend... Last year the hostess had someone pop the Costco mini quiches for appetizer in the oven and when the helpful guest went to take them out she dropped the pan and of course they landed face down. We embraced the 3 second rule - her floor was kinda clean and not too much filling was lost. But in all these situations we laughed so "all good"

The ice cream cone thing was a trick I got when I did a castle cake for my sister eons ago - from Betty Crocker Boys and Girls Cookbook

Friends have requested spiced cookies like gingerbread. . I'm thinking more along the lines of pfeffernusse. Will play.

Yes fumble fingers though you do see those ginormous pizzas and such on the internet

I used to edge Sabra and Maraska into everything. It was a time when food information exploded. I'd have the news guy downtown LA call me when Gourmet came in!!! I worked near. Wow when there were news sellers. https://en.wikipedia.org/wiki/Sabra_liqueur https://www.theliquorbarn.com/maraska-wishniak-cherry-750ml/

Y'all scroll down and you will see the image that links Mama's cranberry salad https://food52.com/

@kayb And yours is front and center on Food52 this whole week! Wow

Today was not the first time someone asked a cooking or general food question with a bit of desperation. Today was baklava. She knew I'd done it for years. She took a class. She was overwhelmed with the complexity. I was able to share chefcrash's post and she calmed down and began to breathe again. https://forums.egullet.org/topic/105592-baklava-baklawa/ Anyone have such stories?

@Norm Matthews Your post made me find my late 70's experiments.. I tended to overcomplicate then -. Perhas this will evoke a chuckle. They were really good. I was not someone who wrote down their recipes but my husband got really irritated and said "could we have the same thing I loved twice please?". OK so I tried...

Wow that is like the plastic food one sees in Japanese restaurant windows. All we ever had were found items, usually from outdoors. We "cooked" up a storm. From wiki oIn Japan, (shokuhin sampuru (食品サンプル), taken from the English "sample") are widespread

Thanks David -- I like the gummy trees and wreath. Had not seen that before.

Oh I always liked it. I grew up with well cooked vegetables in an "einbrenn" sauce - so a light roux with just water. http://www.dvhh.org/cooking-donauschwaben-style/sauce/Einbrenn-Sauce~vetter.htm

But then it won't taste the same. Frozen at a minimum if going classic. If sinking to Campbells Cr of Mush ya know go all the way or go home.

Yes I think recalls are generally more legal PYA than medical...

Patience - breathe. Some people are just food menu clueless as you note. I try to look at it (after gently tryng misdirection) that at least they are cooking and trying. Unfortunate;y not an item that would freeze well. With my big gatherings I just let them bring non food items and desserts. Control freaked the rest - I can be forceful without unpleasantness - at least I think so.. "Oh gosh I already have all the stuff prepped". "oh that sounds good- maybe next time" "maybe at Christmas?" Oy