Shel_B

I don't recall ever using prepared Hoisin sauce, and now I want to try making a Hoisin vinaigrette. What should I know about this sauce, what should I look for? Would Lee Kum Kee be considered a good choice for a commercial sauce? I notice that there are a couple of versions of Lee Kum Kee Hoisin sauce. I checked out some recipes for making my own sauce, but they differed substantially in the ingredient list. Does anyone have a recipe, or suggestions for ingredients, should I decide to make my own? Thanks!

Ahhh! So what I had was probably a rice salad. Good to know .... found lots of ideas. Thanks so very much!

I gotta admit, I just don't get it ... Nutella just doesn't do anything for me. Now, a warm (not microwaved) buttery croissant with good dulce de leche, that's somethin' else.

Toots and I went to a potluck a few days ago, and there was a rice salad that was enhanced with a nice vinegar flavor. I'd like some ideas on how to make a vinegar flavored rice dish ... never had one before. Maybe someone has a recipe or two that will give me some creative ideas. Thanks!

Wonderful to learn about Red Boat ... even more wonderful to discoverit's available in numerous local sops, many of them on my usual routes! Gotta give it a try.

Instructions often call for baking until set. How well cooked is that?

Do you add the curd while it's still warm or hot?

Which cheeses work well for this?

I'm just starting to play around with making Pot de Creme, lemon curd, flan, and other similar dessert dishes. Recipes sometimes call for the addition of whole eggs, egg yolk alone, or a mixture of whole eggs and extra yolks. What do the different egg combinations add to or detract from these treats? What might happen to a dessert if more egg of any combination was added, such as making the dish with six yolks instead of four, or adding an extra yolk or two to a recipe that calls for whole eggs? Thanks!

What do you mean by "plain noodles?" I've got a couple that I consider plain, but they are a little hot or spicy.

I found this site that offers vanilla beans: http://www.beanilla.com/vanilla/vanilla-beans?gclid=CMvJlfWJ8rICFYdxQgodyjIAfQ

Yeah, one of the reasons I want to start using beans is to make, and experiment with, vanilla sugar. Thanks for the other tips.

Do youknow what kind of beans they are? In any case, the price seems good enough that they may be a good place to start experimenting. Thanks for the tip!

I'm finally making the move from Vanilla Extract to real beans, which I've rarely used. So, what should I look for when buying beans? Do beans spoil, or lose flavor over time? How should they be stored? I know the beans offer a lot of flavor, but what about the pods? How can they be used? Any suggestions would be helpful and appreciated. Thanks!

Trader Joe's Eggplant Garlic Spread ... YUMMY! Even Toots loves it.

Yeah, I, too, was thinking that "big" would be a little too much.

I was thinking along the lines of a Pinot Noir or Merlot, or perhaps a Malbec. Are these reasonable choices with a buffalo meatloaf? Other thoughts?

Sounds intriguing. Haven't been to that area in quite a while.

San Diego is a bit far to go for a donut.

Yesterday I stopped into a donut place that I'd never been to, in a neighborhood that I rarely frequent. What struck me was the simiarity to every other donut joint I've been to, both in decor (and I use the term loosely) and the style and taste of the donuts. I like buttermilk and old fashioned donuts, and everywhere I go these donuts look alike and taste very similar. I was wondering if these little mom-and-pop shops use a standard mix to make their treats. I'm located in the East Bay of the San Francisco Bay Area. Are there any shops around that produce something different in the way of donuts, perhaps using their own recipes or ingredients? I don't grab a donut very often, so it would be nice to get away from the mediocre sameness of these typical shops.

Yes indeed for the 'shrooms! I tried making some turkey burgers with creminis and liked the result, and can see how something similar may help the buffalo loaf. Didn't think to check for game meatloaf. Good idea ... wonder what will turn up.

She can ...

We're having a couple of friends by for dinner soon, and I was planning to make a meatloaf. However, one of the guests can't eat beef, and I thought about making a turkey meat loaf. However, I'm not that crazy about turkey meatloaf, and thought about using buffalo meat, which is easy to come by here. I looked at one or two recipes, and it seems that making a meatloaf with buffalo meat requires a relatively short cooking time, which may preclude browning and getting a nice crusty crunchy loaf, which we all like. So, are there any ideas out there for making a nice Buffalo Meatloaf? Any thoughts about cooking time or additions to be sure the loaf doesn't dry out and remains juicy? Thanks!

So, what makes baked beans "Boston Baked Beans?"

This morning Toots and I had a brief discussion about how and why we store cups and glasses. She stores them rim side down in a closed cabinet and I store mine right side up, also in a closed cabinet. She's concerned about dust and dirt getting into the vessel, and, frankly, I never thought much about why I store my cups and glasses the way I do. I've always done it that way, perhaps because that's how my parents did it. In any case, I don't see much chance of debris getting into the glasses and cups in a closed cabinet. Additionally, she stores her bowls right side up. If something could get into the glasses, why not the bowls, at least the top bowl(s)? So, how do you store your glasses and cups, and why do you do it the way you do?