heidih

I was flipping through some magazines a friend gave me and did a double take on this print ad. Before I saw the Lays logo the packaging flashed me immediately to Pepperidge Farms cookies. ( they fueled my college studying) I thought "Hmm what is a crinkle cut cookie?". A cursory check shows Pepperidge Farms owned by Campbell Soup and Lays by PepsiCo so no affiliation. Am I a nutter? Does it bother you when they seem to be manipulating us like this?

Thanks for starting the 2014 season Jaymes. I did not bake last year but my 22 year old niece/god-daughter is here from Sydney and I promised her I would pass on the "baking secrets" so we will probably do baklava, amped up chocolate chip cookies, pumpkin spice bread, and Linzer Torte bars. Pulling the recipes out of my boxes and making sure I don't pack away the necessary pans.

Yes it must be at least 10 years old - from the knife guy "ex". OK maybe I'll give it a spin versus re-gifting - thanks!

Cleaning out the kitchen cupboards I stumbled on this "gift" from years ago. Never used. I googled M Carter and see the site but can't tell what my knife is and if it is worth keeping. Images all have horrid glare - sorry.

Another approach is to use the Glasslock containers. http://www.glasslockusa.com/%C2'> get them at the Korean market. No need to use the dishwasher as they don't retain odors and are an easy rinse with a bit of dish soap.

My immediate thinking is also Coquilles St. Jacques - they must be served in the giant scallop shells! A link to Saveur article by Jacques Pepin. Also Jamon Persille and Grand Marnier chocolate mousse as opposed to the souffle for ease of prep/service. So basically meander through Mastering the Art of French Cooking Vol 1 I think and be inspired.

Since it is related to millet I have seen suggestions to use millet flour. Here is the link to the King Arthur site discussing it http://www.kingarthurflour.com/recipes/injera-an-ethiopian-staple-recipe

A co-worker with a Meyer lemon tree recently discovered my fondness for the fruit and often brings me some. My favorite dish is a combo of potatoes and broccoli tossed in olive oil with salt and lots of black pepper and crushed garlic.The lemons are sliced thinly. Proportions maybe half as much lemon as vegetables. Roasted at high heat until broccoli and lemons are caramelized. The lemons are addictively chewy and flavorful. Should some nice shrimp happen to appear they are stirred in about half way through. Bits of pork tenderloin would be nice added at the beginning. The other day both lobster tail and shrimp were on deck as well as a huge super juicy Meyer. I tossed the seafood in basil infused olive oil, crushed garlic, salt & pepper, and cut the lemon into rough chunks exposing the oils and juices. Roasted at 425. The resulting juices were magic on rice. Note that the lobster was left in the shell and cut into pieces. In this case the lemon remained soft and was not eaten except for some small bits that got really soft - they got mashed into the rice with the juices.

Hard to respond since you do not indicate which spices you DID use

On 100ft Journey - I was waiting for it to be over. I love a sappy romance but this did not even hit Lifetime TV movie channel heights. I was hungry in the few Indian cuisine scenes, but the haughty classical French and the lame fusion - nope. What surprised me was that the other two ladies I went with really liked it. One said "Oh my gosh I think I never really taste/experience my food. How cool". So it opened her eyes/stomach I think.

You noted organic versus supermarket. In my experience the issues you bumped up against in terms of shape and conformity are frequently expressed by those who begin purchasing at farmers markets in general - not exclusively organic product. The buyer needs to know the issues you face in the kitchen and be more selective in the sourcing.

No. My simple response is that the red is a deep almost roasted chile flavor, the green a brighter flavor with perhaps fresh herbs and kaffir lime, and the yellow seems to me more spiced with warm spices that one associates with "curry powder".

Used also as a vegetable in a Thai salad. David Thompson has one in Thai Food where the other components are just shrimp and squid and the dressing is the standard fish sauce, lime juice, sugar, garlic, chile style. In the uncooked application I would taste it first to test fiber level. I have pickled it and have found that it has a lovely pink color when young. Huiray's suggestion s/f with beef was what first sprang to mind. I like the play of deep beef with super bright ginger. Though a fresh salad is not typical I like that combo with a bit of a watercress salad simply dressed with lime or lemon, salt, walnut oil and a few bits of toasted walnut. If nothing sugary is in the stir fry a hint of sugar in the salad works for me.

Leslie I don't remember - that is what I wrote in the 80's! I think I was experimenting and wrote down my first successful attempt. Probably repeated with the balance of the fruit. I was worried about the proportion of batter as I was playing with the recipe and recall being shocked at the success of attempt #1 as was the beneficiary whose taste memory I was chasing.

"It's a cookbook in which it's shown what sort of meals are most appropriate for each age - from the womb onwards" I agree with most of the above posts in general for cookbooks but what I quoted here from your post tells me your audience are not cooks. They are yuppie parentals. They want absolute formulas and clear direction to create a perfect child - sorry bit sarcastic but I find the concept irritating.

No - I did not mean to specify Laurie Colwin's recipe. You made me hunt down my recipe card (giant bump on the head now with ice-pack after crawling into the attic) Grandmother's Fruitcake (from Panama) In an attempt to reconstruct this cake from other people's memories I used the wedding cake batter from page 699 of the Culinary Arts Institute cookbook - no clue what version as book has disappeared Soak fruits up to 2 months ahead: (all fruits candied) 1/2 lb. citron, 1/2 lb. orange peel, 1/2 lb. lemon peel, small jar maraschino cherries (!), 1/2 lb. currants, 1/2 lb. raisins covered in mix of sweet port & rum. A week before use add a jar of mincemeat Batter: You will use about half of the fruits Cream 1 cup butter w/ 1/2 lb brown sugar and beat in a cup of dark honey and 6 eggs. Add aprox 3/4 tsp each ground cloves, cinnamon, allspice. Then 1 tsp each vanilla, rose water, and lemon extract. Sift 2 cups cake flour w/ 1 tsp baking powder. Add the fruit and pour into greased and floured pans.. Bake at 275 degrees about 3 to 3 and a half hours. When cool baste with the booze mixture from the fruit and wrap tightly in cling film. Continue to baste over time. Best enjoyed in very thin slices with strong black tea.

I linked our fruitcake topics earlier but the black fruit cake as discussed here is the one I used to make and really enjoy http://forums.egullet.org/topic/34244-black-cake-or-christmas-cake/

mm84321 - My lemon verbena is peaking right now and I thought of using it with seafood but worried about it overpowering with its floral side. How exactly did you treat the lemon verbena in your dish?

I must confess to never having consciously eaten it. This article about the history of pimento cheese caught my eye at Serious Eats - makes for an interesting read in food culture and evolution http://seriouseats.com/2014/09/history-southern-food-pimento-cheese.html

Are guests going to be able to sit down to eat? If not, I envision issues with make your own as it seems to require two hands to eat. Also folks tend to be indecisive at buffets and adding the assembly might create a log jam at the table. An array of cold or room temp salads (using the term loosely) might be more efficient, A small sign at each dish with a description is also a good idea. Baskets of interesting crackers and small breads to round it out.

Not to speak for Patrick but curry is an integral part of the cuisine in that region - many Indians worked the plantations and brought their food like curry, roti, etc

The broiler might be too quick and hard to monitor. I would let them semi thaw and then towel off moisture well and use the hot cast iron. The TJ product you note is quite good. It has been a while but it seemed their kernels were bigger than what one would find in regular frozen corn resulting in a char but still a discernible interior.

As I said on Sept 1 in the topic you started on Chartenais melons "Kim Severson discusses this in her memoir Spoon Fed "You have to build a catalogue of food memories. To understand good chocolate, you have to know bad chocolate and you should experience then side by side." She goes on to discuss , for example, how a Hershey bar next to a perfect Michel Cluizel chocolate tastes like sour, grainy earwax - BUT that she loves a cake her mom makes with broken Hershey bars and that for her fine chocolate does not work in that application. Sort of the same concept we discuss whenever someone posts a "top 10" sort of list. Taste is not a black & white simple formula as applied to different individuals. The chemistry can be formulized, but the experience incorporates memories that vary from person to person. "

I got it from the Master Garden Volunteer Training Program Coordinator at the University of California Cooperative Extension, Los Angeles County. Will be following it.

I received this link to the University of California food blog site and found it encouraging to see action regarding food waste rather than just lamenting. Is appears to be a compilation of current food news focusing on access and resource use. http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=15142