Shel_B

Yes, it's the ground vanilla beans. I don't expect to use it for everything I cook, but I can see the advantages for some things. It's just another option to consider. Black pepper and vanilla - yes, that is a nice combination. Thanks for your explanation and info. It has been very helpful.

No, I have no interest in synthetic vanilla.

As I continue my exploration of baking and making desserts, I came across mention of vanilla powder. There are some features of the product that seem useful for me, and I'd like to look further into this product. what should I look for in vanilla powder? Any brands that are recommended? Pluses and minuses compared to good vanilla extract? What might an equivalent amount be for a teaspoon of extract? Thanks!

Yes ... however, the OP described replacing eggs, which have practically no carbs, with flaxseed meal. I'd better understand the use of flaxseed meal if it was replacing bread crumbs

What gave you the idea to do that? You say that the flaxseed meal worked better than eggs - in what way? By tasting great, do you mean that you could taste the flaxseed mixture?

I took no offense ... we're just discussing concepts, ideas, and clarifying our thoughts.

Just because someone has difficulty with language skills does not mean they can't bake a cake. One of the best home cooks I know can't speak English very well, mispronounces many words, but I bet you'd have similar problems trying to converse in her language - Armenian - and I bet your tabouleh and stuffed grape leaves fall short of her's Toots speaks a few languages, and English is not her best. Sometimes she just can't find the right word in English, or pronouncing it is difficult. Sometimes she runs through several languages in her mind before coming up with the correct - or close-to-correct - English word. My favorite example of this is the word inversion. I have back problems, and use an inversion table http://www.energycenter.com/ec_graphics/ep-550_cvb_2.jpg to help stretch my back and reduce pain. The word inversion is, for some reason, strange for her in this context, so she calls my inversion table an "upside down table." And you know what, I think it's a better, more graphic description than inversion table. Perhaps you're painting a generalization with too broad a brush ...

And there are those, scholars included, who contend that the correct spelling of the letter H is "aitch." Mirriam-Webster on line says there is no such word as "haitch" and that "aitch" is the correct spelling. Just saying that for different regions and cultures, there are different dialects and ways that people use language. Is there always but one correct way to pronounce a word, and by whose standard? Maybe, in some cases, technically there is, but reality contains many shades of grey (or is it gray?).

And Toots, being from Paraguay and Argentina yet with European parents, pronounces it MYonaise ...

For me it's writing "alot" as one word, when meaning, of course, a lot .... Arrgh! But you're write, there is regional accents and cultral influences at play here, at least in some instances.

I failed to mention in my earlier post, those plastic bags are no longer used in our counties. They have been outlawed since Jan 1st. In any case, we haven't used such bags for years as we always carry our own reusable shopping bags

No, I had not considered it as I couldn't find a bamboo board this size. I'll double check my measurements, but I think this size will suffice. If so, I'll order it when I get home tomorrow evening. This may be perfect for my needs. Thanks!!!

Only 20th Century has a store ... Eastside (the popup) is located who-knows-where right now, and the bagels they sell, day-olds from Russ and Daughter, are far from my NYC favorites. 20th Century sounds interesting, albeit VERY spendy for a bagel. I'd have to be in the neighborhood to try 'em, although the description of their knishes may motivate me to be in the neighborhood. Shmendricks sounds like it might be worthwhile, but at this moment they are not doing business and don't have a location.

Right now, even though they are pretty expensive, I'll give Beauty's a try when I next go out bagel hunting. Not as expensive as one of the SF based bagel places, though - $2.50 a bagel! Gimme a break .... I'll pass on Manhattan as they are part of the group that owns Noah's, and I'm not too interested in supporting a Colorado-based company for what I feel should be a local product.

I know it's not a great board, but I already have a couple of end grain boards, and this board is perfect wrt size and price for the task I want to use it for. I cannot afford a Boardsmith in this size for its intended purpose.

A 12 x 18 board is too small for the task for which I'm considering the board. I've thought about the heaviness associated with a board of this size, and it does concern me somewhat. I have found a company that will ,make a lighter-weight plastic-or-some-such board that they'll cut to my specs, so that's an option.

The description of a cutting board I'm considering says the board is electronically bonded. What is electronic bonding, and how might it be better than boding done with glues and adhesives? Thanks!

This is the one that interests me http://www.webstaurantstore.com/18-x-24-wood-cutting-board/40711824.html and I was wondering if anyone has done business with the store, or have had experience with this cutting board - durability is paramount for me and I've read of other cutting boards coming apart.

I've been on a bagel quest lately ... it comes over me every 18-months or so. Even though I have a favorite place for bagels in Berkeley, they're not the best I've had in the area. My favorite place closed some years ago and moved to Palo Alto <sigh>. So, does anyone have a recommendation for a good, NYC-style bagel in the bay area. That's a chewy bagel, with a subtly crunchy crust, not large and pillowy (like white bread with holes). Places like Noah's and The Posh Bagel are examples of bagels that don't cut it.

Thanks ... Toots has one that's similar, and I've used it a few times. I could never figure out how the up-and-down motion worked with stirring and mixing curd. Toots uses her whisk a lot, so maybe I should get a lesson from her ...

Where? Define good - price range? Type of food? Décor (neighborhood joint, upscale, Star-rated) ... a little more info would be helpful.

Glad to see some suggestions for tea kettles as I'm now in the market for one. A 2-quart capacity will suffice, although 3-quart is acceptable, and a large opening for filling is important, as is a lid that won't leak. The kettle has to be easily carryable from stove to table, i.e., no dainty handles. It must be of good quality stainless steel, and, finally, have some system for making noise when the water begins to boil. The kettle will be used on an electric range, should that matter. Price should be under $100.00, although around $50.00 would make me VERY happy. Quality is important.

Thanks for the ideas and comments.

This afternoon I tried something different being inspired by Thai or Asian ingredients to make salmon croquettes. This was a first batch, first try kind of thing, so the final recipe still needs work. However, the concept has promise. I used fresh lime juice, lime zest, finely diced jalapeño, finely chopped green onion, Red Boat fish sauce, some Sriracha sauce, fresh ground black pepper, and a pinch of cayenne, and would have used some cilantro and lemon grass but I didn't have any handy. Mixed those ingredients into the salmon with beaten eggs and some panko bread crumbs. First tastes were pretty good, but I feel I left out some key ingredient(s). Any thoughts on additional or other ingredients for this concoction?

I use this one it breaks up the clumps and give a smooth result without introducing air - as happens with a regular wire whisk. I've used it in a pan with a flat bottom (double boiler) a round glass bowl over simmering water in a pot for larger batches and it gets into the "corners" of a regular pan and follows the contours of any bowl. That's the strangest looking whisk I've ever seen ... you do have some interesting things ... Thanks for the suggestion!