Shel_B

Three people have suggested using butter, which I use butter when making this dish, as noted in the recipe. I think nutmeg was on my short list of additions to try, along with red peppers. A little bit of blue cheese (thanks, Jaymes!) sounds like a good choice, as does a little parmesan sprinkled on top. I don't think I'd try all of these at the same time, though.

Here's an old family recipe that Mom used to make for us kids. I sometimes make it for my own enjoyment, both of the taste and for nostalgia. However, I'd like to kick it up a notch, although without creating something complicated or too different. So, here's the challenge: What one or two ingredients can be added to this recipe to give it a little more interest? Thanks for any ideas. Mom's Noodles and Cheese 1 pkg Goodman's wide egg noodles (or comparable brand) Cottage cheese (large curd, full fat) margarine (or butter) fresh ground black pepper (optional, not in Mom's repertoire) Cook noodles according to directions on package, drain. Put some margarine 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 margarine if needed. Add as much cottage cheese as you like, stir to mix with noodles and margarine enough to warm the cheese to your preference, season to taste with some pepper and serve on pastel colored Melmac plates or in bowls.

What about eggs? Many (Most?) of the recipes I've read include eggs, although I was wondering how the cheesecake may turn out if only egg yolks were used. Thanks!

Long ago I learned that hands are of different sizes <LOL>. My GF's hand and my hand can hold substantially different amounts. Is Thompson a big guy, small, tiny? How big are his hands? OTOH, many early recipes that I have don't define ingredient amounts very precisely. When did precision start showing up in recipes?

For many dishes in numerous situations you're right. But, if the size of the cut adds something to a dish, such as maintaining a certain texture, or appearance, then the size may matter. It could also matter for cooking time. Just a couple of quick thoughts.

True, however, a recent example I came across was for mac 'n' cheese. The ingredient list called for a "package" of pasta. Well, packages come in various sizes, and over the past couple-three years, have been downsized. A 1-lb box of spaghetti looks the same today as one from a few years ago, bit the contents can be as little as 12-oz. On a similar note, what is semi-sweet and bitter-sweet chocolate? What is the cocoa or chocolate content? Sugar content? Thanks!

Thanks! Is there some place where these definitions can be found?

This morning I was reviewing some recipes and realized that there are a number of terms and descriptions that are not clear to me. Perhaps someone can help define them. How big is a "small," "medium," and "large" saucepan? What is the difference between mince, dice, and chop? How large are the pieces of a fine, medium, and rough or coarse chop or dice? When a vegetable is made into matchstick-sized pieces, how big are the pieces? Maybe there are others with similar questions. Thanks!

Thanks! As it turns out, Toots has a few springform pans - I should have asked her first. So, that issue is solved. I am going to try a goat cheese version next week, after gathering the ingredients. I'll let everyone know how it turns out. Thanks!

So, if using a water bath with a springform pan, how do you keep the water from getting into the cake? The springform pans aren't water-tight, are they? Goat cheese?! Hmm, my girlfriend loves goat cheese. Could I use just a regular cheesecake recipe and sub goat cheese, or would adjustments have to be made? Thanks!

Great to know about the cream cheese. I'd probably be using the Gina Marie, although there's another brand that's also quite similar that I've tried.

I’d like to make a cheesecake, and found a simple recipe that looks perfect for a first attempt. However, I have a couple of questions. First, is there any alternative to a springform pan? Since I don’t have one, and will have to buy something, I’d like to know what, if any, other options there may be. And is there anything I should know about these pans, what to look for, to avoid, etc? Second, I don’t care for the typical cream cheeses, like Philadelphia brand, that are made with gums, fillers, etc. Whenever I use cream cheese it’s usually one of the organic, natural brands. Their texture and consistency is different than the standard supermarket fare – creamier and not as firm. If using one of these natural cheeses, would I have to adjust the recipe in some way? Or might the cheesecake just come out a little lighter and fluffier, which is just fine with me. Thanks

Yes, a generalization. I like the taste of ketchup, and I like having a big bottle of the stuff around. I make a kicked-up ketchup that goes on meatloaf, and I use it in Russian dressing, and sometimes I like a big dollop on scrambled eggs. I like it on my burgers (no mustard or mayo, thank you!) and I sometimes add it to beans. Ketchup is Kool!

My GF's cousin was visiting from Argentina, and she made a locro. It was the first time I had the dish, and her's left something to be desired, probably because the ingredients were poorly chosen (she didn't know where to get certain items and her substitutes were poor choices) and the stew was watery and weak, although the flavor wasn't too bad. I checked a number of recipes on line and finally created one of my own. My GF thought it was pretty good, but we both agreed it needed fine tuning. So, I'd like some locro ideas - any interesting ingredients, especially sausage ideas or sources for a good, Argentinean-style chorizo colorado, suggestions for spices, etc. Thanks for any help!

You've all seen 'em - those sweet, chewey, oat and fruit and nut filled bars promoted under the guise of being good nutrition and healthful snacks. For the most part, Toots and I find them too sweet and too much like candy. We have several camping trips planned for the coming months. It would be nice to make some bars that we can carry while hiking, munch on in camp, and that will hold up well in the glove box or trunk of the car in warm, perhaps even hot, weather. I had a nice recipe that wasn't too sweet and gooey which included nuts, grains, and some dried fruit, but I can't find it and, my memory being what it is, don't think I can do a good job duplicating it. So, does anyone have a recipe or two for these bars? Preferably light on sugar and honey, and something that's simple to prepare (for last minute trips) and that can hold up well while traveling. I've ssen recipes that just call for the ingredients to be mixed, set up, and cut into serving-sized bars, and other recipes where a little baking in the oven adds a nice dimension. Either style, or a recipe that can be baked or not, would work. Thanks!

This morning I was boiling some water and was thinking about how convenient the glass lid on my 1-quart saucepan is. I use that pan 95% of the time for boiling water, heating a can of something, or rewarming an item from the fridge. It's nice to be able to easily see how the process is coming along, especially since I'm often doing something else at the time, like chopping vegetables or cleaning the counter ... Some people have objections to glass lids, although I've not had a single problem or objection with the lids for the two pots that I do have. Both are small and used only for simple stove top work. So, who likes, and who dislikes, glass lids, and why? Interested in hearing your comments, Thanks!

I don't care for big, heavy silverware. There's a tapas place near me and the forks and spoons are so big that it's cumbersome to eat the small dishes that are served. Admittedly, I'm sensitive to the heft and size of silverware, likewise glasses. Huge wine glasses turn me off. They are uncomfortable for me to use.

The strangest thing happened - I made a batch of Dulce the other day using Trader Joe's organic sugar - the same sugar I used in a previous batch, and a quart of the same milk that had been used before. The dessert never firmed up, even after refrigeration over night. The only difference in the way the Dulce was prepared was that I used a little more baking soda and had the heat somewhat higher during the early to middle stages of the process. Why might the Dulce remained liquid? The milk/sugar mixture reduced to about 12 - 16 ounces. It was very tasty, however, and might make a wonderful ice cream topping ... Thanks!

I've not been able to find the panela sugar, but can readily get the Piloncillo- Mexican Sugar. Are they similar?

My GF is Argentinean, and her cousin will be staying here for a few weeks. I'd like to make a few dishes from their home country, and have just discovered locro and have made my first batch of Dulce de Leche. I'm still experimenting with both dishes, trying to get them just right. Ingredients for the locro are not hard to come by, so there's a good chance I can whip up something pretty "auténtico". However, I'd like to get more ideas for Argentinean recipes. Any help? Thanks!

OK, Thanks for the ideas. y next batch will use the panela sugar, definitely, and I'll look into incorporating some of your other suggestions as well.

Comments: Yesterday I made the first batch of Dulce de Leche and, for the most part, was disappointed. Here’s what I did: 1 quart of fresh, whole milk 1 1/2 cups sugar (see comments below) 1/4 tsp baking soda 1 1/2 tsp vanilla extract I heated the milk on low and skimmed off the skin that formed. After skimming I added the sugar. I used Trader Joe’s Organic white sugar along with about ½ cup of regular granulated white sugar. That’s what I had on hand. I observed that the TJ’s sugar had larger crystals and was somewhat darker in color, with a slight hint of brown, than the typical supermarket sugar. I wonder if the coarser texture could have affected the sweetness and consistency of the dulce de leche. Might larger crystals mean less sugar per measure, just like when using kosher salt compared to regular table salt? While after cooking for so long, the sugar seemed to melt into the milk, the consistency of the dessert wasn’t as smooth as I’d hoped even though it was acceptable (except for a few pieces that were over cooked, perhaps scraped from the pan bottom). I added the baking soda after the sugar dissolved and the milk mixture cooked for a while, about 35-minutes into the process. Several recipes suggested adding the baking soda after cooking for a while, so that’s what I did. The milk-sugar mixture foamed a little and then settled down. Vanilla extract was added when the cooking process was about 3/4 the way done. The mixture reduced substantially, and the resulting dessert was only about 1/4 to 1/3 the amount of the original ingredients. That seems like a very large reduction, but not having made the dish before, I don’t know what’s typical. So, how might the dulce de leche be improved? Using a different sugar seems to be a good idea as the sugar may dissolve better and caramelize quicker. What about the cooking temperature? Low, med-low, or …? Stirring? I stirred every five minutes or so, sometimes every ten minutes, using a wooden spoon. Enough stirring? Not enough? The entire cooking process was about two hours. Does that seem right? Any tips from more experienced dulce de leche makers? Thanks!

I think I tried your recipe some time ago ... at least I found it in my recipe files. Tks!

It crossed my mind last night that a squeeze bottle would require a relatively thin product. Yes?

We get ours from Argentina - however, most of the Dulce in stores around here, including the Latino markets, pales by comparison. In fact, Toots won't even consider it. We just got a large tub from Argentina, and even that was poor quality compared to what we usually get. Making it is the best choice for us these days.