Shel_B

That sounds like good information. Thanks!

Hmm ... never thought of that. I have some nice sherry on hand, too. Tks!

I came across a recipe for caramelized leek soup which I'd like to try. It's made with vermouth. I don't know much about vermouth other than it can be had as a sweet or a dry variety. In the recipe below, which style of vermouth might be best, and are there any brands that might be well suited to this purpose? Thanks! Caramelized Leek Soup 2 pounds leeks (white and pale green parts only; about 2 bunches) 3 tablespoons unsalted butter 1 1/4 teaspoons sugar 1/4 cup vermouth 3 1/2 cups chicken broth Garnish: 4 teaspoons finely sliced fresh chives

Thanks for the pointers ...

Puddings are a favorite treat here, and I make several different kinds. However, even though I like tapioca pudding, most recipes I've tried are overly sweet and gooey. I'd like to find a nice, not-too-sweet recipe made without any (or much) extra thickeners. Any suggestions?

We have a couple of barrels filled with emergency supplies. They are stored away from the house in a secure, protected area of the yard. Amongst the canned goods we have canned fish (tuna and salmon), canned soup, beef stew. We also have a few gallons of water. The barrels also contain other emergency supplies such as a battery powered radio, toilet paper, flashlights, medical supplies, and sleeping bags. I can't recall everyrthing that we have, but we're pretty self sufficient for about a week or so, maybe more. We are also members of CERT, and have gone through emergency and rescue supplies disaster training with the fire department. As a result of that experience, we also have rescue supplies so we can help our neighbors and the community.

Ahh ... a great idea. Will try that very soon!

I don't use commercial PB, rather, I grind it fresh at one of the local stores that has a peanut butter machine. I much prefer the texture and non-oiliness of the fresh ground. I like it on country-style wheat or whole grain toast. Sometimes I like thinly sliced, ripe bannanas on it, other times my GF's home made apricot preserves ... not too much, though. When she makes marmalade, a little of that is nice with the PB.

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.