Shel_B

I found this site that describes the different types of sherry. Maybe it will be useful to someone. http://wine.about.com/od/winebasic1/a/SherryWine.htm

That I know ... Thanks!

OK, that's one vote for inexpensive being OK What's cream sherry? How's it different from non-cream sherry, like the Amontillado?

I've just recetly started to use sherry in my cooking, and thus far it's been to add flavor to soup, stock, and sauces, and to deglaze pans. I know there are different styles of sherry, and certainly a wide range of prices and, perhaps, even quality. However, for the described purposes, does the style, price, and quality make much, if any, difference. Rightg now I'm using a bottle of Amontillado that I picked up at TJ's for about $7.00 or so, and it seems to be OK. Any comments would be very welcome. Thanks!

I've a 1-quart saucepan that is my most used pot. The 4-quart All-Clad saucepan is probably next in line along with the 10-inch skillet.

Well, I was really only thinking of an occasional short time use. No, I'm not looking for long-term soljutions, and my question, while relevant, was as much out of curiosity as anything else.

It's a new, well-vented, gas oven. Would there be any greater danger of CO than when cooking, and if so, why? I have one of the oil-filled radiators, but it's in the attic now and there's no easy way to get it down.

This morning the house is very cold and I'm working in a little nook in the kitchen area that I use for an office. I didn't want to turn the heat on for the entire house as the furnace fan is noisy and I like it quiet in the early morning. So, in order to warm up the small area in which I'm working, I turned on the oven, and the area is getting nice and warm. Is there any downside to doing this? Is using the oven more economical than using the house furnace and fan? Thanks!

I tried it after seeing the videos. It worked for me, but it took a few tries to get the technique right.

From what I understand, a Reuben is made with corned beef and the pastrami version is called a Rachel, and it often substitutes cole slaw for the sauerkraut. Both are tasty!

I like to make brown rice and then freeze it in large zip lock bags. I flatten the bag so the rice is no more than 1/2-inch thick - often a little thinner - and lay it flat on a shelf. Then when I want brown rice for a meal, I just break off a chunk and warm it in the microwave or add it to whatever else I may be preparing, such as a soup or stew. It takes little space in the freezer and is very convenient.

Oh, wow! I likke the idea of using a microplane for preparing garlic for certain sauces. I've been slicing the cloves super thin with a razor blade or very sharp, thin-bladed knife, but this microiplane thing sounds perfect. Thanks.

Membrillo with Manchego, a classic combination.

I use emmantal, pepper jack, various Swiss cheeses, some cheddars work well, asiago, fontina, gruyère, havarti, gouda. I usually make small cubes or use shredded cheese - makes the melting easier and the cheese remains softer.

This afternoon I made a favorite cheese dish: I zap a bunch of cheese in the microwave - it usually doesn't matter what type as long as it melts to be nice and gooey - and then add plenty of fresh ground black pepper to it and eat it while still warm and soft. That's a real treat for me. Do you do anything like that? I'm always looking for new ideas and ways to eat cheese.

Butter - good quality, such as Kerrygold unsalted. And pepper.

Likewise - I have a 1-quart saucepan that is used for a myriad of tasks daily. It lives atop the stove on a back burner. The pot is used at least two-three times a day, oftem more frequently.

Although some of the new non-stick is advertisxed as dishwasher safe. Some new Calphalon pieces come to mind. http://www.calphalon.com/ProductSupport/Use%20and%20Care/UseCareDisplay.aspx?UseCarePageID=17

Hmmm ... Toots and I just recently joined Costco, so maybe on Tuesday, which is our day to run around, we'll take a zip over there. Thanks for the heads-up.

Your comment on the rotational speed of the blades is something I'd barely considered. I didn't realize that a regular blender spun so fast - 22,000 RPM. How does the slower speed affect the results? My daily blender is an older Waring professional bar blender, huge, heavy, and which can crush rocks. I wonder how fast that puppy spins.

Yes, it does look interesting, and were I not on a fixed income and if I was earning what I did before retiring, I'd buy two <LOL> I think I'm going to stick with something in the $50.00 or less range until I at least know what I want, both in terms of quality and features. Thanks for the link.

OK, thanks. I must have missed the manual at their site. I'll take another look, maybe see what else I missed.

After making my last batch of soup I decided that an immersion blender may be useful. I've looked on line and found good reviews for the Cuisinart CB-76, but thus far have not been able to determine if it is cordless. Does anyone know? I doubt that it is, but I'd like to be sure. If it has a cord, how long is it? It would be great if it could be used while the soup is in the pot and on the stove. Thanks!

Since posting my original questions, I searched and found a gelatine that listed the following ingredients: Ingredients: Gelatin (bloom scale 250), fumaric acid, sodium citrate, potassium sorbate (mold inhibitor), salt and dimethypolysiloxane (prevents foam) What is all this stuff?! Can someone explain the Bloom Scale?