Shel_B

I understand your point, and it's something to consider, certainly for some situations. Some years ago I had a housemate who was very thrifty (as a student he was on a limited budget, and so he watched expenses carefully) and he impressed upon me the value of not leaving the refrigerator or freezer door open longer than absolutely necessary. I suppose that approach would have an effect similar to using an LED bulb, which I may consider at some point. Just about every other bulb in my apartment is an LED, so why not the reefer bulb? In the FWIW and Who Cares, Dept, the bulb in my fridge is pretty small and doesn't seen to put out any noticeable heat during the short time the door is open. One of the sites I checked to get tips for running a refrigerator efficiently suggests that "when opening the doors to your refrigerator and freezer, make sure you've already got a pretty good idea what you're looking for. Keeping the door open while you 'take inventory' is a bad habit that you should try to break." Knowing what's in your refrigerator, and where it's located is a good idea.

Thanks! I guess I was just over thinking this ...

My first reaction is to add some Aleppo or similar dried pepper to the recipe, but do you think that is what the recipe calls for? http://www.foodandwine.com/recipes/spicy-carrots-parsley-and-cilantro

Isn't the light off when the refrigerator door is closed?

That's what my thought has been. So, does the large mass really keep interior temps from fluctuating, or is that a myth? Many people talk about it but, as yet, I've not come across anything definitive, such as a test done by a reputable organization or individual. Personally, I believe it to be true, but have yet to see something that proves it.

The fridge is moved and cleaned every three months or so. The last time I pulled it for cleaning it showed no obvious dust or dirt.

That doesn't make sense for me. While I usually don't keep a lot of food in the fridge, there are times when the space is needed, such as when I may be having dinner with friends and have more and different food than usual on hand. The refrigerator is already not very large.

I recall someone telling me that a refrigerator will run most efficiently when filled with food, leaving as little "free space" on the shelves and in the bins as possible. Is this correct? If so, since I don't like to keep lots of food around (I sometimes forget or lose what's in there and end up wasting food) I was thinking that I can fill some empty milk cartons with water and stick them in the back to fill the shelves and maybe something similar for the bins. Does that make sense? Thanks!

I'd like to thank everyone for their input. I know that my sweetie has learned a few things ... I'm looking forward to her next batch of soda breat, which, scored or not, is very satisfying.

The slash ... thanks!

Not sure if the subject line really reflects the situation and my question. Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS. However, the pattern or cut mark didn't show on the finished loaf. I don't know much more other than she said she made the cut "pretty deep." What might be the cause of the cut mark not showing on the finished loaf? Thanks!

I am about to reinstate the Monday Morning Coffee and Pastry Group here at my apartment building. Here's the issue: We have a fair number of Asians living here as well as a number of older people with restricted diets. I need to find some Chines or Asian style pastries or cakes that go well with coffee or tea, as well as being able to be stored easily. For this situation, picking up items at Costco or TJ's would be fine. I just need to get some ideas on what kind of goodies to look for. Also, it would be nice to find low-carb or sugar free snacks, like muffins or a simple cake that can be sliced into serving sized portions. I'm sure such things are available, but I've never seen them (never looked, really). Anyone know of such things at Costco or TJ's. Thanks!

Nice looking find. Is that a disk bottomed pan or a tri-ply, clad pan?

A friend sent me THIS LINK describing the new Le Creuset non-stick cookware. Has anyone tried it? Does anyone know anything about the construction or the coating? Thanks!

Thanks to everyone who jumped in with a suggestion. Much appreciated.

Is there some simple way to enrobe lemon curd in chocolate? Perhaps by freezing the curd first? Could it easily be wrapped in a ganache? Maybe injected into balls of ganache? Thanks!

I'm not saying that, just essentially repeating what was told to me. Since the chips hold their shape, and my SO was expecting them to melt into a gooey mass, it's easy to understand why she felt that they didn't melt, or get soft. Thanks for your input.

Sweetie commented to me the other day that the chocolate chips in her brownie mix didn't melt when baked. I have a very vague recollection of reading somewhere (King Arthur catalogue?) that chocolate chips are made so that they don't melt, that they retain their shape in cookies, etc. Is this correct (can't find the info in any of the KA catalogues I have here)? I was thinking that it might just have been the chips in the particular mix she used. Is it true for all chocolate chips, or just some chips? What about white chocolate chips, butterscotch chips, and other flavors? Thanks!

When following the directions on the box, the crust on all frozen pizza that I've tried leaves something, sometimes a lot, to be desired. However, by playing around with different pizzas over time, I've found the ideal baking technique / time / temp that gives me a very good result. Rarely will following the directions on the box result in an acceptable pizza for me. FWIW, I make the frozen pizzas in the Breville oven. Host's note: click here for the next segment of this extended topic.

I liked it reasonably well, although there are other TJ's frozen pizzas that I like better. I'd buy it again ...

I just found out about this Lebanese soup or stew, and am starting to learn about it. It looks like it will fit perfectly into our style of eating. Does anyone have any tips or techniques, or even a recipe +/-, for this dish that they'd care to share. Thanks!

Local TJ's Does Something Nice A few days ago I stopped by the local TJ's, and on the way out encountered a staff member standing by the door next to piles of boxes filled with various products. These were holiday items, many of which were pumpkin flavored, although some were not. They were being given away to any shopper who wanted them. I didn't care for anything, but grabbed a couple of items to give to some people in my apartment building who I knew would enjoy them. A nice gesture to the community, IMO. I should also point out that this same local TJ's gives away a lot of food to one of the nearby senior centers: prepared salads, breads, vegetables nearing the end of their display life, bakery goods, etc. Again, a nice benefit to the community. While more and more stores are donating food in this manner, this particular TJ's (I cannot speak from experience for other TJ's stores) has been doing these give aways for years, long before it was as common as it is now. I just remembered that, a few years ago, the store would bring seniors in from the local senior centers and give them a tour of the store. On the tour they'd point out where foods that were good for diabetics were, what foods were low salt, low fat, high in fiber, etc. I don't know if they still do that, but it was certainly a nice service to the community.

No! No! No! Don't buy this. Flavorless and poor texture.

Interesting about the amount of coffee required. I suspect it's because of the size of the grinds. I don't mind that it may take a little more time to brew some pour over ... I like taking my time in the morning, and, of course, I have the time to enjoy the process. My companion often buys her coffee pre-ground for a Mr. Coffee setup she has at home, and sometimes she'll buy or bring me some coffee as well. Having the option to brew coffee more than one way, and knowing the best way to do that, is a nice option. Of course, I can always grind my own beans for the finer, pour over grind. I'd like to find a non-plastic cone and a good quality gold filter instead of using compostable paper filters. Any suggestions for an excellent quality gold filter? Is there something other than paper and the gold filters?

What are the benefits and drawbacks to making coffee using the pourover method, especially, but not limited to, using a French press? How might some of the drawbacks be overcome?