Shel_B

Glad you posted that. I saw them at the checkstand today and might have purchased a bag had I not read your message. Thanks!

Sizewise, the small Breville is OK. The price is a little more than I'd like to pay for such a tool, but it is workable. The Cuisinart is better WRT price and size, but more than 30% of the reviews were low and at least somewhat negative. I've never had good luck with B&D products, so I tend not to consider them However, I'm in no rush to make a purchase, so there's ample time to do a more complete investigation. I like the idea of being able to toast more tha two "standard" slices of bread as th Breville does, although I usually use more artisnal styles of bread, and some of those produce large slices. It would be great to see more pics of toast. Thanks for all the suggestions ... Shel

I'd like to find a rich, dark, cocoa powder to be used in puddimgs, brownies, and cakes. In the past - quite a few years ago - I used Bensdorf (sp?) and Droste. What's available these days? I made a pudding last night with TJ's cocoa powder because that's what we had on hand, and it was a spur of the moment decision to make it, but the TJ's powder seemed pale in color and lacking the rich chocolate taste we were looking for. Thanks! ... Shel

I've alway brought them something, even if only an empty can or box. I've never tried just telling them about a product I didn't like. ... Shel

I'm going to be moving to an apartment in a few months, and I'd like to get a toaster oven. Having used them at a friend's house, I know I can defintely get some good use from it. I never owned one, so what features should I look for? What size works best for you? And what brand or model has been satisfactory, or not? Ideally, I'd like to be able to bake a few potatoes, broil some chicken breasts or thighs or fish, have enough room for at least an 8x8 Pyrex dish, two or three slices of pizza ... Ideally I'd like to keep the cost to a max of about $100.00 or so. Thanks! ... Shel

You might want to check out FedEx and similar carriers. In the past, when I travelled a lot, I used FedEx to ship much of my luggage, always with good results. These days, shipping fees are higher and, quite possibly, restrictions are tighter. But a couple of phone calls should give you the info you need. ... Shel

No, I didn't. Totally forgot about it ... your reminder will make it less likely that I'll forget again. Thanks! ... Shel

Yeah ... I'm going to get her a plastic board. For her needs it's convenient, lightweight, and cleans up well with a little bleach. All of that means that she'll be happy, which means that I'll be happy. I have a nice sized end grain board stored at her place, so if I need a bigger board, it's there for me. Thanks to all who've made suggestions. ... Shel

Well, FWIW, I'm not intereswted in minced garlic, just the whole cloves. I've always been disappointed with jarred, minced garlic. ... Shel

I don't want powder ... I'm not "worried" about water content, just aware of it and would, if I could, minimize it. But I want to use fresh onions rather than powder in several dishes.

Got a few questions about using garlic. In no particular order, Can roasted garlic be frozen? Is roasted garlic available in jars or frozen? How long can home made roasted garlic be stored (refer, freezer, on the counter)? I've seen, and once or twice tried, jarred, peeled garlic. It didn't seem to taste as fresh, intense, or as flavorful as good bulbs from a head that is peeled at home. Was that my imagination, or does prepared, peeled garlic loose something along the way and with passage of time? Is it processed with chemicals and additives? Thanks ... Shel

Good point about the liquid. I was planning to cook the onions down a bit and driving off some moisture.

Recently Toots bought a package of Trader Joe's Roasted Vegetable Multi-Grain Lasagna which we tried last night. We were disappointed. There was a dearth of vegetables. The flavor of the sauce was acceptable, and the noodles were OK ... the item definitely needs more veggies. ... Shel

I live surrounded by bay laurel ... no need to buy the leaves should I want them. I would like fresh Turkish bay leaves. Does such a thing exist here in the US? ... Shel

Yeah ... most people seem to buy from Penzys, but ... are their bay leaves fresh or dried out? I want fresh leaves, or as fresh as possible. I guess I wasn't clear in my original post. ... Shel

I'd like to get some good quality Turkish bay leaves. I've not purchased them online before, so I'd like to know which supplier provides good, fresh, quality leaves. Some pics I've seen from a couple of shops show leaves that look, to my mind, pretty dried out. Any help? Thanks! ... Shel

There's a nice lentil soup simmering on the stove as I type. I'll be adding some butter to the soup, which I usually do shortly before removing it from the stove and serving. However, this batch is going to a pot luck tomorrow, and will be reheated. So, do you think the butter should be added now or tomorrow, when it's reheated? Is there really much difference in taste or texture of the soup depending on when I add the butter? Thanks! ... Shel

All of these flavors linger on the palate long after the last bite is done.A wonderfully satisfying apple, high flavored after the manner of Ribston and Cox. What a wonderful resource! Thank you .... Shel

Thanks for the links. Much appreciated .... Shel

Great! That's a good starting point, and I can adjust from there. Thanks! .... Shel

I came across a recipe for baba ganoush that I'd like to try. It calls for 1 tsp of onion powder. I'd like to use real onions, probably sauteed or even caramelized. How much onion might be a good starting point to make the onion powder / onion substitution? Thanks! ... Shel

What apples may be similar to the Reines des Reinettes in flavor, tartness, and texture? I haven't been able to find them around here. Thanks! ... Shel

I'm away from home a lot at irregular intervals, and fresh vegetables are sometimes in bad shape by the time I get around to cooking them, so there's plenty of frozen around.

I was thinking that getting the veggies very dry would be a key. Desides draining them, additional drying, such as with a towel, might help. What prompted you to try roasting frozen veggies? In my case, I'm away from home a lot at irregular intervals, and fresh vegetables sometimes have a tendency to be in bad shape by the time I get around to cooking them, so there's plenty of frozen around.

I accidentally made a batch with half & half and it was quite acceptable. The group of people to which I served the dessert were all happy. Thanks for your comments.