Shel_B

My GF loves corn, so this might be a nice hit for her. Thanks!

Good suggestion. I'd forgotten about Caldo Verde. I've a few recipes on file, so, even if not used for the soup party, I'll make a batch for home use. Thanks!

Hi Gang, In January we're going to a soup party. Everyone that comes has to bring a soup, and there are usually about twenty people at the party. I have many, many soup recipes, but by now they all seem old and cliché. Any ideas for an interesting,perhaps out-of-the-ordinary, soup would be appreciated, or a new twist on something more common would also be nice. This will be the first time attending, and my GF suggested that split pea soup, chicken soup, and typical vegetable soup, are all too basic for this group. Thanks

I like that idea. I'll give it a try and see how it works out ...

Hi Gang, Will citrus zest, especially lemon (in various varieties)and orange, take well to freezing? I got a great deal on lemons and would like to freeze the juice, which should be no problem, but what about freezing the zest? Kind regards,

I'm not much into baking, and I don't know what cake meal is. Can you help me out? What is it, where can it be purchased, and in what way is it different from matzoh meal? BTW, I already have the recipe that was linked in the earlier message. Thanks!

Hi, A couple of years ago I had a Boca di Dama for Passover which was purchased at a nearby bakery. This coming Passover I'd like to make my own and would like to experiment with a few recipes. So, if anyone has a good Boca di Dama recipe (made with matzoh meal instead of flour, or directions to substitute matzoh meal in a flour recipe), I'd love to see it. Thanks!

Thanks for the suggestions. I'll check with Spice House and also Penzys - I understand they have the Dutch Blue poppy seeds.

Thanks for all the help. As it happens, there's a nearby store that may be able to provide information and shelves.

I just took a look. I thought the shelf was solidly fixed, but it's not. It's secured with clips that fit into drilled holes in the cabinet walls. The shelf should be simple to remove, and that suggests a simple replacement. Adding a slide out shelf to the bottom of the cabinet should be a relatively simple task as well. Thanks!

My GF has an under-the-counter cabinet with fixed shelves. I was thinking of installing shelves that pull out to make things easier for her. She often complains about the inconvenience, but she's too "frugal" to replace the shelves. Can pull out shelves be retrofitted to such a cabinet? Would they be easy/simple to install? Do such shelves come in standard sizes? I imagine her cabinet is of a standard size, but I'm just guessing. Any thoughts/suggestions would be appreciated. Thanks!

I've a recipe for a lemon poppy seed loaf that I've been using for years. In the past I've purchased poppy seeds from the local markets. It's been suggested that there is a substantial difference between poppy seeds. So, what should I be looking for if I want the best, freshest, most flavorful seeds? Any on line suggestions for a good source? Thanks!

There was a Forever Yours bar which was available on and off, and which ultimately morphed into the dark chocolate covered Milky Way. When Forever Yours was available there were no other dark chocolate covered bars except Mounds. When I was a kid and a teenager there was a Van Houten bar, solid dark chocolate ... yummmmm!

My lady friend, an Argentinian, has introduced me to Dulce de Leche. I would like to make it and would appreciate some good recipes. I don't want to just heat up some evaporated, or is it condensed, milk, nor am I looking for some fancy "Martha Stewart" type creation. Rather, something closer to the original recipes found in Spain and some Latin American countries would be ideal. Ultimately, I'd like to make some Alfajores, but first I'd like some good Dulce de Leche recipes to play around with. Thanks!

I agree completely. Marie Sharp's is probably my favorite hot sauce.

I don't know anything about ceramic knifes. Having a knife that can shatter does not seem like a good idea for my GF ... what are the real advantages of a ceramic knife? I read: "Although ceramic knives are much harder than steel, they do not have superior strength. These knives are very rigid and inflexible. This means that you have to be very careful when you're using or storing them. The edge of ceramic knives will chip if you use them roughly. Ceramic knives may also crack or shatter if you use them for pressing, twisting, or prying. The knives may also shatter if you accidentally drop them. They are only meant to be used to cut foods that are unfrozen and don't have any bones in them. You will chip the edge if you cut into bones" My GF does not take very good care of her knives and I wonder of these disadvantages would make ceramic blades a poor choice for her. Yes, Forschner knives need sharpening, but my GF rarely uses her knives, so the sharpening issue is a minor one for her, and when I'm at her place, I don't mind sharpening her knives.

I am looking for an eight (probably) or ten inch chef's knife to use in my GF's apartment. Her knives are terrible, but she doesn't cook much any more, and doesn't need (or know how to use or properly care for) a good quality blade. I was thining of getting a Forschner because of price and because it's more than acceptable for her needs, and will be a BIG improvement over the junk she's now using. However, I was wondering what the next step up in quality might be. What would you recommend as a somewhat better knife keeping in mind that GF doesn't need a high quality blade. In fact, the main reason I want to get her a new knife or two is for my use - I cook at her house several times a week and would like to use something better than what's currently in her knife block (Chicago Cutlery and other no-name blades). Thanks!

Ahh ... that seems like a possibility. My GF often overcooks boiled eggs to the point that there's that green layer around the yolk. I'll look into this possibility. Thanks!

Nope - we had 'em for only a day or so. They were purchased from a store that had a good turnover and gets eggs several times a week. Thanks!

Last evening we made a batch of deviled eggs. When we removed the cooked yolk we noticed a small amount of water in the emptied whites. It seems to have been trapped between the yolks and the whites. How can this be (the shells weren't cracked and the water was in all of the emptied whites? What causes this? How can it be prevented? We had to dry the whites by hand using a paper towel to soak up the water. Thanks

I'd like make a batch of boiled eggs. Some questions: How long can boiled eggs keep in the fridge after cooking? Will hard boiled eggs last longer than medium boiled eggs? Can they be kept for any length of time when the shells have been removed? How long can they last in the shell but unrefrigerated? Thanks!

I'm looking for some vegetarian recipes from the Mid-East, Turkey, Pakistan, etc. It would be a bonus if you have any background on the recipe, such as where it's from, info on any hard-to-find ingredients, etc. Thanks for any help,

The problem was not in making a sauce, but the fact that the chicken was drowning in fat and the meat was greasy. Neither I nor my guests would enjoy such a dish.

Why? Because I wanted to see if the amount of chicken I was going to make would fit into the roaster, and to see if there might be any problems with the concept (which there was).

I'm making dinner for friends later this week and want to make Olney's Chicken with 40 Cloves of Garlic. This weekend I made a test batch using some cheap, supermarket chicken. The test batch was disappointing because there was an inordinate amount of fat and liquid discharged from the chicken (all complete legs). I cannot recall seeing this problem in earlier preparations of this dish, but it's been quite a few years since I made it, and my memory may be faulty. Is this abundance of fat and liquid typical of the dish, or might it have been the result of fattier and water-logged chicken? If the latter, might better quality, perhaps air-chilled, chicken help the problem? If typical of the dish, any suggestions to minimize the effect of chicken pieces swimming in fatty water? One thought I had is to put the chicken on a rack along with the garlic, and let the bouquet garni rest on the vessel bottom to impart flavor and aroma via the liquid. Comments?