Shel_B

We're having a celebratory lunch this weekend, and Mexican food will be served. I was asked to bring an appetizer, and thought about a bean dip as it's easy and travels well. Any ideas? I've got a couple in my recipe collection, but nothing that's making me very excited. The in-laws are not very adventurous eaters, prefering plain, simple fare, and not too spicy, either. Ideas other than a dip would also be appreciated.

"The Great Mayonnaise Taste Test" ... http://blogs.ajc.com...ise-taste-test/

Thanks for the encouraging comments. I'm going to give it a try for this weekend.

Last night I did a taste test of the Best Foods and the TJ's mayo. I found the Best Foods to be rather bland and "greasy" tasting compared to what I'd describe as TJ's "lively" and fresher taste. However, the Best Foods came in a small, plastic squeeze container, and I've heard some people mention that it doesn't taste quite the same as that which comes in the glass jar. Any comments from Best Foods/Hellman's folks about that? A friend of mine preferred Kraft mayo ... any Kraft fans here? What do you like about it? I agree about home made ...

Oooo, that sounds very interesting. Will have to give it a try. Ilike TJ's regular, plain ol' mayo ... it's got anice, eggy taste that goes very well with the things I use mayo for. And the price is right.

Toots and I both like coconut, and we like lemon flavors as well. However, neither of us have tried coconut and lemon together, and I've been thinking about making a coconut meyer lemon panna cotta. Do you think this might be a good flavor combination? I'm having difficulty imagining it, and wouldn't want to waste the ingredients if it's a poor marriage of flavors. Any thoughts on the subject? Thanks!

Nice, but, as you say, way too much $$ for what I want.

How is the heat level of those peppers. I used to have access to canned chilis that were medium or hot but now all of my groceries only have mild. I consider them to be mild, however, Toots feels that they are closer to medium. In any case, I use them more for flavor than for heat.

I've rarely used canned chilies, so I'm not a canned chili maven, however, of all that I have tried, TJ's is the most satisfactory. Quality seems to be good, the chilies are from Hatch Valley, which is supposed to be a well-known and respected area for growing chilies, and the price is excellent. If you use canned chilies, try 'em. At the very least, they're a very good value.

Think about what? And have you reached any conclusion? Where does WF process their patties?

National chain? I never heard of it, so, thinking I missed something, I checked. Turns out, it's only in a few states on the east coast. Oh. well, I guess I can try it when I visit the NE ...

this, perhaps? is close, but this one? is not ... it doesn't have a lid. http://www.sears.com/shc/s/search=Bormioli%20Rocco%20Frigoverre%202-liter%20Handled%20Glass%20Pitcher?storeId=10153&yikes_prod=1680887753&catalogId=12605&autoRedirect=false might work.

Oh, not necessarily. I don't mind bright colors at all. The missing carafe had a bright yellow and orange pattern on it.

For Mjx: Glass And I suppose that I should add, like Darienne, I don't want an insulated, or Thermos-style, carafe. A nice color would be great - my old one had a pattern of citrus on it., but that's not too important.

I can't locate my favorite carafe and so it's time to replace it. I am looking for some suggestions as I can't seem to find what I want on the net or at local stores. Here's what I'd like: Glass; Tight fitting lid, preferably a stopper type; 1.5 liter or so capacity; Ideal for hot or cold liquids; Easy to pour; About 12-inches tall maximum; Handle unneccessary. Thanks for any pointers or suggestions ...

I caramelized onions a few times a year, and have never paid much attention to the amount of liquid they exude - maybe because the onions have all been moist enough. This thread has got me thinking about the moisture content. Is there some way of knowing how moist or dry the onions are when purchased, before cutting them? Mostly I use what are often called "storage onions." Will the age of the onion effect the moisture content? Which might be more most, young or old onions?

Interesting information. Toots doesn't like the organic, farmers' market celery - finds it too strong and bitter. Instead, she prefers the packaged, organic celery at some local markets, like TJ's. She says it's not as strong and bitter tasting. And generally, she likes stronger, bitter flavers such as arugula, broccoli rabe.

No. I found that when making chicken stock, the result is better (fresher and cleaner tasting, more chicken-like) without adding vegetables. After blanching the chicken, rinsing it, and cleaning the pot, I simmer it by itself until done (I always simmer, never bring the stock to a boil), and then, after the chicken is removed, I'll add the classic mirepoix trio, although often using leeks instead of regular onions (and perhaps other vegetables and herbs) and simmer for about another 30 minutes or so before doing the final straining. Works for me ... nice, clear,chicken flavored stock.

Thanks for the pointer.

Toots and I like coconut ice cream, and very much enjoy several brands of coconut popsicles - paletas. However, the ones we like are rather spendy, and most that we've tried we don't like very much. So, I thought I'd make our own. I've checked numerous recipes on the web, found a few that look interesting, and may incorportate several deas into my own creation. However, checking in here seemed like a good idea. Has anyone made this dessert? Any interesting ideas or recipes? Thanks!

Now that sounds very interesting. Toots makes the flan around here, but I'd like to treymy hand at it. Whit is Niagara Gold cheese? Never heard of it. Likewise Oka. Could you provide a recipe for this dish? Thanks!

Last week I enjoyed some sauted onions over fresh, grilled tuna on a pizza. Wow! That was delicious, and a new combination for me. What other interesting or unusual onion pairings do you enjoy? I'm looking for some new ideas ... Thanks!

How sad ... I loved the place, and Edsel was a great part of the charm. I first had chow fun there - tomato beef IIRC.

What's the difference if the container is ultimately placed in the recycle bin? By reusing the containers, you ultimately use less of them, thereby reducing recycling and waste.

Not if you're in a hurry, or if you just want to make something easily. Sometimes I'm just not in the mood to chop onions, carrots, celery, etc. What's wrong with making life a little easier sometimes? That said, I've never purchased or used a ready prepped mirepoix, but I have used other prepped ingredients.