Shel_B

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?

That's worth thinking about. How does roasting effect the flavor/texture of the shallots ... similar to what happens with yellow onions and garlic?

I usually buy the non-fat, which is surprisingly good for non-fat. However, there was a time or two when the local TJ's was out of the non-fat, and I purchased a full fat ... very nice, almost decadent. A local newspaper does taste tests for food items, and TJ's Greek yogurt took top marks. The result was that, for a while, stocks of the yogurt were depleted and it was impossible to find the yogurt (in our locale, a least) for a while.

Fruit flavored yogurt really turns me off. I don't like the excessive sweetness and processed fruit in any of the brands I've tried. Much prefer plain yogurt and fresh fruit. I do like some of TJ's plain yogurts, as well as Nancy's. Safeway's Lucerne brand is awful.

No wonder I've never seen them. Didn't know they were more of an east coast item. We hit the Farmers Markets a couple of times a week.

That should be easy enough to do. Never thought of going that route.

No particular reason except that I was wondering what other members of the alium family might be workable. I don't know too many "onion" varieties, and was thinking there may be some suggestions that I could get more info about and use to make my stew a little different and, perhaps, more interesting. I've been happy using onion and leek in the dish, but it's always nice to learn about a new ingredient.

I had some Lay's chips a couple of days ago. They were the regular chips - not thick cut, no flavorings. I found them to be somewhat greasy and overly salty tasting. I suppose some people - maybe even most - like, or even prefer, that flavor profile, but it doesn't cut it for me. Plus, the thinness of the chip gave little substance - no real crunch and very little mouth feel.

I'm looking for something as an alternative to onions and leeks to use in a vegetable stew, specifically a version of Three Sisters Stew, which I make with Kabocha, Acorn or Butternut squash, corn, and beans - usually lima beans. I'd like something that might compliment those main ingredients, or offer a flavor profile that might enhance them in some way. What are ramps like? Thanks!

I'm guessing that would be unsweetened cocoa powder?

You've brought up some interesting and, for me, unusual ideas, cocoa powder being the most unusual and intriguing. Using only the outside skin is also something that never crossed my mind. I was goingto thinly julliene the zucchini (using Romanesco if I could get it) and then dice the strips, heat them lightly in the skillet along with some finely chopped leeks and the mushrooms cooked with a scosh of garlic. Let that cool and mix it with the seasoned meat and maybe a hit of Worcestershire sauce for the "meaty" flavor. I like using smoked paprika, so I'll try adding a little to the mix. If I have time to grab some cocoa powder, I'll try using some in one or two of tonight's burgers, and compare the result to the ones with the Worcestershire sauce. Thanks!

As it turns out. I just discovered that I already have one. No need, now, to buy any more. I found it along with two other Pyrex pie plates in the back of a cabinet. I'm set!

I saw those. They look pretty nice. I may bid on one.

I have read about the issues surrounding the new Pyrex, however, my intent is to find some vintage glass. I like my old Pyrex items and good quality, older glass is not too difficult to find. Thanks!

<LOL> Somehow I missed your message. At the time of my original post, I'd forgotten about eBay. Today I bought the very same carafe on eBay, and I'm one very happy fella! BTW, that's exactly the one I had.

Not quite ... cook 'em rare first, then freeze 'em, and finally finish cooking them as leftovers.

I'd like to get one or two glass pie plates to use for quiche and a few egg dishes, panna cotta, clafoutis, and the like. I've noticed quite a few variations in design and color - for example, I saw a nice, blue vintage Pyrex that got my attention. So, does the color make much, if any, difference when the plate is used for baking? Is there any type of glass that's stronger and more resistant to poor handling? Should I look for thick glass - how thick? I imagine that most of the older Pyrex would be just fine. Is that a reasonable assumption? Thanks!