Shel_B

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!

I want to freeze patties, either raw or cooked. I might prefer freezing raw as I'm concerned that recooking, or reheating, the cooked patties may result in an excessivly dry or tough burger. Of course, I could cokk the patties to be very rare, and maybe reheating would give a better result. I'm going to pan cook the burgers, at least this time.

Sweetie brought home a small pkg of non-fat TJ's Greek yogurt with fiber the other day. I'll have to do a side-by-side comparison soon.

Well, FWIW, I prefer crunchy PB and OJ with plenty of pulp. Also, I usually grind my PB at the store and make my own juice.

I've not made this before, so I'm glad you reminded me about the water content of the zucchini. Thanks!

I'm going to make turkey burgers for dinner later this week. The burgers are made with the addition of finely chopped zucchini and crimini mushrooms. We like to cook with leftovers in mind, so I was wondering how long these puppies might keep in the refrigerator or freezer, and if they can be frozen without losing too much quality. Thanks!

http://www.ecrater.com/p/14083222/almond-seed-bitter-prunus-dilcus-10?gps=1

Well, Toots picked up a package of Trader Joe's English Muffins for a weekend guest. The guests are gone, but the muffins linger. They had a very interesting, and satisfying, sourdough flavor, but the texture and bread-like consistancy left much to be desired. I'm not sure that the good flavor aspects outweigh the other, poorer qualities, to warrant another purchase. However, my taste buds are strongly urging that I buy another package. What are your thoughts on TJ's Englsh Muffins?

Much more interesting than the recipes I've seen on the web. Thanks ... this one seems worth trying and has given me a few ideas. Thanks!

I have a few recipes that I use for pot lucks, picnics, and the like, which call for the addition of condensed Cream of Mushroom or Cream of Celery soup. The soups are pretty starchy and loaded with low quality items. Any ideas on how to make a home made version that has a similar (not necessarily the same) consistancy but with, perhaps, some more flavor. Thanks!

I made the soup using dry vermouth, and it was a big hit. A friend suggested marsala as an alternative, and I used marsala when I made another onion dish - the results were quite good.