Shel_B

Yesterday I called the local Dominos and ordered their thin crust pizza. It ain't great, but I liked the crunchiness of the crust and the (seeming) lower carbs. However, the pie was expensive. Has anyone who has tried the thin crust pie suggest some sort of commercial cracker or bread that can be toasted in the oven to give a similar crisp, crunchy result? Thanks!

Are they the same as the triple ginger snaps except with the addition of a chocolate coating?

Would Trader Joe's ginger snaps work? Their triple ginger snaps are super, but are they acceptable for Sauerbratten?

A couple of great ideas here I'd never have thought of. Will definitely look into the Penzys spices. Thanks!

I need some recipe ideas that fit into the subject catagory. Any thoughts beside salad and veggies?

I guess you don't find the roasted flavor a detriment. Sometimes I appreciate that flavor, but mostly I want something less intense, a background flavor, a subtle overtone, or "fresher" or "cleaner" flavor than when using roasted chicken.

I make it both ways, and, frankly, I cant tell any significant difference in taste between skin on and skin off. Chicken has fat in it anyway, and it seems to me that there's enough for carrying the flavor.

TJ's Rosemary Italian Crackers ... mmmm! Very good. Toots loves 'em, and we are very pleased to serve them to guests or enjoy them ourselves.

Thanks!

Great! That's one that I found on line that looked good, and I added it to my recipe collection. Thanks!

Just though of something: Quesadillas ... what could be simpler? Add a quick salad if so inclined, pop a Negra Modelo ... bada bing!

Oh, I'm familiar with the pasta shop. Been going there for many years, although I've not been there for about a year. Thanks!

THANKS!

Anyone have a good recipe for a galette dough, for both sweet and savory uses? There are a few on line but I'd love to get some eGullet recco's. Thanks!

Andiesenji mentioned that Rancho Gordo beans could be purchased at a store in Berkeley. I was about to buy some on line, but would much prefer purchasing locally, especially if the beans are fresh. Where in Berkeley, or other nearby communities, can the beans be purchased? Thanks!

Last night I poured some chicken stock into a small saucepan, added some chunks and shreds of rotisserie chicken, a handful of orzo, crushed and diced some garlic, and chopped a few vegetables. Bingo! Chicken vegetable soup. Sometimes I'll take a handful of pasta and throw it into the same small saucepan, get it to where it's just about done, and then add whatever veggies are around and which seem apropriate. Dress it with sauce of some sort, and there y' have it. It's easy to make a meal of salad and a baked potato ... likewise, whipping up some eggs is a no brainer.

I've been thinking about buying a slow cooker. However, I was wondering what approximate temperatures these slow cookers cook at. Perhaps instead of buying a slow cooker, I can use a Le Creuset or Staub in a slow oven and get a similar result. Any thoughts on this idea?

I've never used sheets and have no idea where to get them, or how they'd convert to powdered gelatine.

Yes ... coconut water. Worked just fine. What's konjak?

Never mind. I remembered that I tried doing that once before, and it didn't work out very well ...

I want to make a panna cotta, and instead of using water in which to dissolve the gelatine, I'd like to use a light coconut milk. Will gelatine dissolve well in coconut milk? Has anyone tried it?

I've disliked Domino's for the longest time. I felt the crust was flacid, the toppings, at best, mediocre. Lately I've tried a few of the local places that deliver, and was very disappointed with their product, so, reading this thread, I tried Domino's "Brooklyn" pizza last night. It's not very good, but it's a bit better than the local delivery places. I'll try 'em again, especially because their prices are better. Why pay high prices for mediocre quality?

We've grown potatoes for three seasons now, and the results get better each year. We have an 8 x 4 box about 3 feet deep. We've had better luck with the 'taters in the box than when using the barrel technique. Toots' SIL got very good results using the barrel method, but he lives in a much warmer climate.

Thanks for all the suggestions. Much appreciated!

I'm in a soup makin' mood, and want to make a nice black bean soup. I've made a simple version of my own creation a few years ago which included chipotle peppers which was pretty good. Looking through EG, I coudn't find any discussions on the subject, so I thought I'd mention it. What suggestions or ideas have you for black bean soup? Have you a favorite recipe? Do you even like it?