Shel_B

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.

I recall some years ago that those who wrote for online publications were not considered journalists and that the media on line were not taken seriously. That has certainly changed. Perhaps bloggers will make the transition at some point.

That raises another question: What cooked items must be refrigerated? The issue of eggs is interesting in that frequently people trave with unrefrigerated boiled eggs, such as when going to picnics, pot lucks, and other events. Should these eggs be refrigerated (especially if still in the shell), and if it's not necessary, why must eggs in some cooked items, such as my kugel, be refrigerated?

No dairy - potatoes, eggs, onions, matzoh meal, S&P. I refrigeraqted the kugel soon after reading the comments here. Thanks all!

I made a potato kugel for dinner tomorrow, to be reheated before serving. Is it neccessary to refrigerate it? Under any circumstance?

Well, it's not a new idea, but, after thinking about it for two years and looking for some recipes and ideas, this year I'm making a Boca di Dama using Joyce Goldstein's recipe as a starting point. I'm not much of a baker, so this is a big deal for me, and since it's going to be the first seder I've been to in decades, it's important that I get it right.

Matzoh Brie is fried matzoh.

It's matzoh season, and time for a few breakfasts of matzoh brie. I've been making it for years, and have a few recipes in my files, but this year I'd like to try something different. So, how do you make yours? Any preference for a brand or type of matzoh? Or for other ingredients? Thanks!

Why is it important to prove him wrong? Some people embellish things, others outright fabricate stories, and others are modest and say little about their accomplishments, etc. So what? Why do you want to discredit this person? He is who he is, he does what he does, he says what he says. Some believe him, some like his stories, and others don't.