Shel_B

We both like red peppers, and enjoy them in salads and in other vegetable dishes. Maybe I can play around with peppers/mushrooms and come up with something enjoyable for both of us. Thanks!

When she drinks Lactaid milk, she has no problems, but when she drinks regular milk, she has some discomfort and needs to take her meds. I've not checked her medication to see just what she's taking, so maybe with that information I can find out what her problem is. Unfortunately, she's not very good about knowing or remembering what meds she takes for what problem. She just takes what the doc prescribes ... Thanks!

I made a clam chowder last night, for myself, and didn't add any milk. It was pretty good with just chicken stock, clam juice, and a splash of wine. The potatoes seemed to help thicken it ... I may play around and develop a recipe for it, getting a better grip on proportions and specific ingredients, i.e., choice of potatoes, onions or leeks, etc. Thanks!

Goat milk products do help her. She has none of the discomfort eating cheese and yogurt made from goat milk as she does with similar cow milk products. If she eats a cow milk product she must take medication to prevent her discomfort.

Thanks for the info about cooking with goat milk. I'll grab some this weekend and play around with it. Sheesh! The stuff is quite spendy though ... <sigh>

My GF is lactose intolerant and drinks Lactaid brand milk and enjoys goat cheese. I don't care much for the Lactaid and was thinking about using goat milk to replace cow milk in some dishes. Coming up is a fish chowder dinner and I'd like to try goat milk in the chowder. How might goat milk work in such a dish? Any suggestions on cooking with, or substituting, goat milk? Thanks!

Thanks to all for your thoughts and input.

This week I'm buying a new roasting pan, and I was wondering just how deep it should be for best results. I've read that a pan that is too deep, whatever that precisely means, might hinder browning. In the past, whenever possible, I've set the item to be roasted over the pan on a rack, or used a sheet pan to catch juices, rather than set the item into a somewhat deep pan (maybe a couple of inches?) So, what are your ideas for ideal roasting pan depths? Different depths for different items? Thanks!

Well, I'll have to play around a little with thermometers and measuring the amount of water in the pots (Mine most likely holds less water). FWIW, our altitude is withing a couple of hundred feet of one another.

When I boil eggs at home, I cook them by bringing the water to a boil, and then turning off the heat and allow the eggs to sit in the water for nine minutes. That gives me eggs exactly how I like them. When using that same technique and time at my GF's house, the eggs turn out soft and runny - coincidentally, the way my GF likes them. Any suggestions as to why there is such a difference in the results? The only difference that I can see is the pots that are used. I use a stainless pot woth a heavy disk on the bottom, she has a light-weight aluminum, non-stick pot. Thanks!

My GF has a minor allergy to tomatoes. I don't, and enjoy dishes made with tomato sauce. What can be substituted for tomato sauce in pasta, pizza, stews, etc., that might satisfy both of us?

http://www.bigtreebali.com/recipe.html Some more recipes ... not tried 'em yet.

http://www.thenibble.com/reviews/main/salts/long-pepper.asp I like this brand of pepper - they seem more flavorful and fresher than the long peppers I purchased from Frontier, which were recommended in another thread.

How is it made? Thanks!

Cherimoya: Had one at my GF's house and the taste/texture was fascinating. Toots said that it was a somewhat over ripe fruit, and that one closer to ideal ripeness would be much nicer. Discovered that they're grown locally - in California - so getting them should not be too difficult. Any preparation suggestions? RE: Black garlic Never heard of that. Is it a true garlic? How does it taste compared to regular garlic? USA grown? Thanks!

Thanks for all the good suggestions. Never would have thought of some of them.

We've done that and, thus far, haven't found anything worth buying. We'll probably keep poking around the sales until such time as we next need to use a pan, and if we've not found one by then, will buy a new one. Thanks!

Hi, I need to get another roasting pan, preferably one that's not too expensive, for use when cooking at my GF's house. We don't use her oven too often as it's small, but I do want something better than the thin, cheap pan she has. Any thoughts? Oh, I'd prefer stainless interior, maybe, just maybe, non-stick. That'll be easier for Toots to clean ... Thanks!

I recently moved into a place that has a newish convection oven. What is the advantage to using the convection feature? Do cooking times change appreciably? Thanks!

Toots is making her "secret recipe" walnut cake and I'm making a Meyer lemon panna cotta, an easy and delicious dessert. http://articles.sfgate.com/2010-03-14/food/18527284_1_meyer-lemons-panna-cotta-lemon-supply/2

BISHOP'S HUSHPUPPIES These are called "Bishop's Hushpuppies." Bishop was a maintenance man at Texas A&M and became sort of a minor celebrity for his hushpuppies. The story goes that he'd often have friends and co workers over for a feast of catfish, beans, coleslaw and, among other things, his famous hushpuppies. Latecomers were in danger of missing out on the 'puppies, so the guests ALWAYS arrived on time for Bishop's parties. 1 cup each water ground white corn meal and flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 tsp fresh ground black pepper 1 medium yellow onion, finely chopped (Texas 1015's are great when in season) 4 scallions, including tops, finely chopped 1 or 2 jalapenos, seeds removed, finely chopped 1 roasted and skinned sweet red pepper, finely chopped 1 1/2 cups buttermilk 2 eggs oil for frying Combine the first 9 ingredients in a large bowl. In a smaller bowl stir together the buttermilk and eggs until well mixed, and then add to the dry ingredients, stirring well. Pour some oil (1/2 inch or so) into a heavy skillet (I guess you can use your deep fryer) and heat until almost sizzling. HOT! HOT! HOT! Drop batter into oil by tablespoonsful and cook over moderate heat until browned and puffy then, if using a skillet, which is what Bishop used, turn and brown the other side. When done, remove with slotted spoon, drain on newspaper or paper towels. Keep oil hot and, if using a skillet, add more oil as needed to maintain depth. These are very good with catfish or 'cue. And here's another recipe from my Hushpuppy Collection, although I've not tried it yet. SMITHFIELD HAM HUSHPUPPIES WITH FRESH CORN This next hushpuppy recipe is a little different, using finely diced Smithfield ham and corn kernels. It's a little "busy" for a puppy, but the flavors and textures are pretty nice, and they'll go well with grilled chicken, salads, coleslaw and the like. I wouldn't include them in a menu with pork or beef, and probably not with most fish, either, but that’s just my preference. 3/4 cup yellow corn meal 1/4 cup all purpose flour 1/2 tsp Kosher salt 1 tablespoon baking powder 1 teaspoon cayenne pepper To 1 egg add enough buttermilk to make 3/4 cup total 1 tablespoon melted bacon fat or vegetable oil 1/2 cup Smithfield ham, diced fine 3/4 cup corn kernels (drained canned, fresh or frozen thawed) 1/2 cup chopped scallion Vegetable oil for frying (about 2 tablespoons) Sift together all the dry ingredients, including the cayenne, into a bowl. In a separate small bowl, whisk the egg and buttermilk until well mixed. Stir the melted bacon fat or oil into the egg milk mixture. Gently stir the egg milk mixture into the sifted dry ingredients until completely blended, but don't overmix. Fold in the diced ham, corn kernels, and chopped scallion. To cook, heat the vegetable oil in a skillet over medium heat until a drop of water crackles when dropped in the oil, around 375 degrees. The amount of oil you use will depend on the size of the skillet as you want the oil to come about half way up the sides of the puppies. Drop heaping teaspoons of the batter into the hot oil and cook until golden brown on all sides, about two to three minutes. The interior texture should be dense but not damp. Don't overcook or those puppies become dry and slightly bitter.

Toots like yams and sweet potatoes, especially roasted. I'd like to get a few new ideas to make her happy ... suggestions on what to do with these root vegetables greatly appreciated. To start off, here's my friend Meg's take on Yams with Lavender Butter Meg’s Yams with Lavender Butter 6 8 medium size yams the dark red type 1 tblspoon lavender buds 1 tblspoon sugar 2 3 dash cinnamon 1 cup raw pecans 1 stick butter 1. Baked Yams Wash and with a knife or fork prick holes in yams. In a shallow covered baking dish, bake yams in 375 degree oven till soft to the touch in my oven that's around 35 40 minutes. Let cool and remove skins keep warm. 2. Lavender infused butter In small pan on low heat melt the butter when melted turn off heat and stir in the lavender. Cover and set where it will stay liquid but no longer cooks. 3. Candied Pecans Rough chop the pecans. On a medium to low heat Dry Toast the pecans till crispy (Dry Toast is without oil) Remember to constantly stir the pecans or shake the pan so the pecans don't burn. Turn off the heat and add sugar and cinnamon stir well and set to the side. 4. Use a fine meshed sieve to strain the lavender infused butter into a bowl. 5. Add, per your taste, the butter to the yams and mash very smooth. 6. Gently fold in the pecans. 7. You are done!! May be made the night before and warmed in the microwave. Left over butter can be refrigerated and used on toast or ... Have fun!

The recipes look pretty nice, esp the onion ginger soup, although I love Joyce Goldstein's cooking ... might try her recipes at some point. Thanks!

That's a new one for me ... Thanks!

I downloaded your Roasted Corn and Sweet Pepper Soup. Plan on trying it at home over the weekend. Toots loves corn! I'll look at the other recipes later on. Thanks!