Shel_B

Not quite ... cook 'em rare first, then freeze 'em, and finally finish cooking them as leftovers.

I'd like to get one or two glass pie plates to use for quiche and a few egg dishes, panna cotta, clafoutis, and the like. I've noticed quite a few variations in design and color - for example, I saw a nice, blue vintage Pyrex that got my attention. So, does the color make much, if any, difference when the plate is used for baking? Is there any type of glass that's stronger and more resistant to poor handling? Should I look for thick glass - how thick? I imagine that most of the older Pyrex would be just fine. Is that a reasonable assumption? Thanks!

I want to freeze patties, either raw or cooked. I might prefer freezing raw as I'm concerned that recooking, or reheating, the cooked patties may result in an excessivly dry or tough burger. Of course, I could cokk the patties to be very rare, and maybe reheating would give a better result. I'm going to pan cook the burgers, at least this time.

Sweetie brought home a small pkg of non-fat TJ's Greek yogurt with fiber the other day. I'll have to do a side-by-side comparison soon.

Well, FWIW, I prefer crunchy PB and OJ with plenty of pulp. Also, I usually grind my PB at the store and make my own juice.

I've not made this before, so I'm glad you reminded me about the water content of the zucchini. Thanks!

I'm going to make turkey burgers for dinner later this week. The burgers are made with the addition of finely chopped zucchini and crimini mushrooms. We like to cook with leftovers in mind, so I was wondering how long these puppies might keep in the refrigerator or freezer, and if they can be frozen without losing too much quality. Thanks!

http://www.ecrater.com/p/14083222/almond-seed-bitter-prunus-dilcus-10?gps=1

Well, Toots picked up a package of Trader Joe's English Muffins for a weekend guest. The guests are gone, but the muffins linger. They had a very interesting, and satisfying, sourdough flavor, but the texture and bread-like consistancy left much to be desired. I'm not sure that the good flavor aspects outweigh the other, poorer qualities, to warrant another purchase. However, my taste buds are strongly urging that I buy another package. What are your thoughts on TJ's Englsh Muffins?

Much more interesting than the recipes I've seen on the web. Thanks ... this one seems worth trying and has given me a few ideas. Thanks!

I have a few recipes that I use for pot lucks, picnics, and the like, which call for the addition of condensed Cream of Mushroom or Cream of Celery soup. The soups are pretty starchy and loaded with low quality items. Any ideas on how to make a home made version that has a similar (not necessarily the same) consistancy but with, perhaps, some more flavor. Thanks!

I made the soup using dry vermouth, and it was a big hit. A friend suggested marsala as an alternative, and I used marsala when I made another onion dish - the results were quite good.

Trader Joe's Soy Sauce: Yesterday I purchased a bottle of TJ's reduced sodium soy sauce, a product we've been using for years. This time there was a new label, and the ingredients indicated the sauce contained vinegar! What's the deal with vinegar in soy sauce? Never heard od such a thing.

Mom's Noodles and Cheese 1 pkg wide egg noodles - good quality eggy-flavored noodles are ideal Cottage cheese (I prefer large curd, full fat, additve-free) butter fresh ground black pepper (optional, not in Mom's repertoire) Cook noodles. Put some butter in the warm pot while noodles are draining, add the noodles back to the pot, turn heat up to med or so, and add a little more butter if needed. Add as much cottage cheese as you like, stir to mix with noodles and butter enough to warm the cheese to your preference and coat the noodles, season to taste with some pepper and serve on pastel-colored Melmac plates or in bowls. You could add a little blue cheese, sprinkle with some Parmesan, or maybe add ahint of fresh ground nutmeg, some lemon zest ... lots of interesting additions can be made.

I'd like to try making a clafoutis or two, and I've seen recipes for the batter calling for milk (low fat to full fat), half-and-half, cream, or combinations of those ingredients. How do these different ingredients effect the texture (and taste?) of the final custard/pastry? Thanks!

I generally use cheese - whatever's left over or hanging around in the refrigerator. I love Trader Joe's shredded pepper jack which is made with habanero peppers. Vegetables like onions, tomatoes, corn, are added, along, sometimes, with beans, once in a while fried potatoes, and often I'll add leftover chicken or pork. Nothing very exotic ... usually just what's hanging out in the fridge. I've used salsa, both home made and jarred, tried zucchini both sliced and diced. I use both flour and corn tortillas, some regular store bought, sometimes locally hand made. Never used a machine ... that sort of defeats the purpose of making something quick and easy, and often spontaneous. Actually, I never heard of a quesadilla machine ... seems like a real waste of money, time, and space. But I guess some peoplelike gadgets and tools ... I was thinking of squash, and Toots and I have been talking about gettng some goat and also some rabbit. She's eaten goat many times, but I've never tried it. Not tried bbq pork either in a quesadilla, either, but I love - and make - 'cue, so that's a good idea. Thanks for some good ideas!

Well, the subject says it all. I'm in a quesadilla rut. Anyone have a good and unusual idea for making these treats? A special spice or herbs, maybe an unusual meat preparation ...

This sounds more like an opinoion rather than any substantiated fact. How did you arrive at this conclusion? I don't believe that the tea analogy is particularly useful - tea and plastic are widely different materials, and are used in entirely different ways.

Thanks!

That sounds like good information. Thanks!

Hmm ... never thought of that. I have some nice sherry on hand, too. Tks!

I came across a recipe for caramelized leek soup which I'd like to try. It's made with vermouth. I don't know much about vermouth other than it can be had as a sweet or a dry variety. In the recipe below, which style of vermouth might be best, and are there any brands that might be well suited to this purpose? Thanks! Caramelized Leek Soup 2 pounds leeks (white and pale green parts only; about 2 bunches) 3 tablespoons unsalted butter 1 1/4 teaspoons sugar 1/4 cup vermouth 3 1/2 cups chicken broth Garnish: 4 teaspoons finely sliced fresh chives

Thanks for the pointers ...

Puddings are a favorite treat here, and I make several different kinds. However, even though I like tapioca pudding, most recipes I've tried are overly sweet and gooey. I'd like to find a nice, not-too-sweet recipe made without any (or much) extra thickeners. Any suggestions?

We have a couple of barrels filled with emergency supplies. They are stored away from the house in a secure, protected area of the yard. Amongst the canned goods we have canned fish (tuna and salmon), canned soup, beef stew. We also have a few gallons of water. The barrels also contain other emergency supplies such as a battery powered radio, toilet paper, flashlights, medical supplies, and sleeping bags. I can't recall everyrthing that we have, but we're pretty self sufficient for about a week or so, maybe more. We are also members of CERT, and have gone through emergency and rescue supplies disaster training with the fire department. As a result of that experience, we also have rescue supplies so we can help our neighbors and the community.