Shel_B

There's a recipe that I'd like to make that calls for charring ears of corn and then cutting the kernels from the cob http://www.myrecipes.com/recipe/chile-pork-tenderloin-50400000137205/. I don't have a grill at home, so I need to find another way to char the kernels. This time of year, frozen corn kernels may be the easiest and best choice. So, what may be the best way to char these prepared kernels in my apartment kitchen? I was thinking about heating the cast iron skillet, very hot, and adding the frozen (or fresh if I can find 'em) kernels until they blister and char a bit. Might that work? Or what about under the broiler? FWIW, TJ's carries frozen, charred corn kernels, and I may try using them, but I would rather do the charring myself. Thanks!

This morning I was cleaning out and reorganizing Toots' spice cabinet and came across a small jar of McCormick Italian Seasoning. I thought of this thread, and decided to post the ingredients here, FWIW: Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, and Basil I may try this in an Italian dressing of my own, just to see what it's like.

This morning I surfed around looking for some decent cooking shows that are available on the internet. I found a few sites that looked interesting, such as: http://www.tv.com/web/category/food-and-cooking/ http://www.huffingtonpost.com/2013/10/07/online-food-shows_n_4045927.html In the Huffington Post list of shows I came across this one which had some resonance as I'm trying to teach myself some Indian recipes: http://showmethecurry.com/ What shows do you watch or recommend that can be found on the 'net? Any favorites?

Well, Toots used the baking soda / vinegar technique and, according to her, it worked very well. I'm going to her place in a while with instructions to "put [my] nose into the cupboard to see if agree with [her] nose." Thanks to all for your help!

This is just the sort of thing I'm looking for. Poking around, I found the Frieling, which is similar http://frieling.com/product/french-presses#.VAoXgGd0yDM One of these will be my next purchase. Right now I'm leaning towards one of the Frieling models, but it will be a while before I make the final decision. Thanks for posting the info.

Toots mentioned that she used shellac to solve an odor/mildew problem, so if Leslie's solution doesn't work - and she's trying that now - shellac may be next up.

This thread got me thinking about what I like and dislike about making my morning cuppa joe, and I started Googling around to see if I could find a solution to my main concern, that being the coffee getting cold in my French press and in the cup while I'm working at my desk in the morning. This article turned up in my search, and it seemed appropriate to link it here: http://www.theatlantic.com/magazine/archive/2014/03/java-script/357562/ So, what solutions do you use to keep your coffee warm? I like the idea of the Soft Brew, BTW. What else that may be similar is available? I'd like to be able to brew in the carafe and then pour from the carafe to the cup, and hopefully the coffee remaining in the carafe would stay warm. I don't want a coffee maker with a carafe attached, and I don't want electronic stuff, either.

Thanks so much for your help and suggestion. Toots now has everyone's ideas thus far, and she's started working on the problem. We'll see how it all comes out.

How does it work with smells?

Thanks, Edward. I sent your reply to Toots. Most likely she'll try Leslie's technique first as the ingredients are already at hand. However, the shellac option does sound reasonable. Appreciate your helping out.

OK ... seems like it's worth a try. I sent your comments to Toots .... Thanks!

Any suggestions? Not specifically. Just check around and see what's available. Dagoba comes to mind - I believe they use exclusively LA chocolate, and they have a variety of styles. http://shop.dagobachocolate.com/?gclid=CL2ioIudycACFScV7Aod4QMATA Endangered Species chocolate is another possibility: http://www.chocolatebar.com/ To be honest, although I love chocolate, I'm not real fussy about it. I like just about all real chocolate, from the highest of high-end to Hershey bars. I've proffered a start ... the rest is up to you. Google is your friend.

Toots had a kitchen accident and asked me for advice, and I, in turn, am asking here. She wrote: I have a jar of unopened Herring in wine sauce ... which, instead of putting it in the fridge, I laid it down on it's side in my wooden Lazy Susan ( under the counter in the kitchen) and sure enough, it leaked it's fishy smell. I emptied it all, washed the wood with soap and water, dried it with paper towels, washed it again, put a fan to dry the interior, and it still smells. Probably the wood absorbed the fishy wine, as there is no oil in the ingredient list. Now, the professional consultation: how can I get rid of this smell? Any suggestions?

Now you should start tasting the many chocolate options from Latin America, including Venezuela. There are many, many options for far less than $9.00 a bar, and many can be readily purchased through local markets and mail order. http://www.bbc.com/news/world-latin-america-22733002 (Home to the world's best chocolate?) Perhaps now you should consider what you liked about the chocolate that put it above other chocolates that you've had, and look for other varieties that have similar characteristics.

Yes to the Ethiopians! http://www.sweetmarias.com/store/coffee-list/africa-and-arabia/ethiopia.html for example.

There are many, many roasters, beans, and roasting techniques, as well as a variety of palates and brewing techniques. Personally, for example, I find Jamaican Blue Mountain rather insipid. Here's a site that may be helpful on your "quest for the best," http://www.sweetmarias.com/store/ which is only one of many similar sites. I am familiar with the company and many of the bean varieties they sell. The site is well worth a visit if you're a coffee drinker and aficionado.

I read in CI that the addition of a little mayonnaise makes a good emulsifying agent. I tried it, and it does work well. For a long time after reading the CI suggestion I resisted using mayonnaise, but I finally tried it, and it works very well. For those with access to CI's site, here are the links: http://www.cooksillustrated.com/recipes/4887-foolproof-vinaigrette http://www.cooksillustrated.com/videos/393-emulsifiers How does salt, or the lack of salt, cause a vinaigrette to fail?

Thanks for posting the link. I didn't know about this site. It seems to contain info about which I'm interested.

Would browning the butter add any deeper, richer flavor to the blondies, or is it a step that wouldn't do much?

Wow! You grow watermelon! I'd love to try that next year. How much space is needed? What kind of heat/moisture do they need?

RWood ... would you be kind enough to provide the recipe for that luscious looking dessert? Toots loves figs, and I'd like to try my hand at that. Katie ... may I get your buttermilk ice cream recipe? I have one but have not been truly satisfied with it.

Why not use fresh herbs?

Here's an idea - why don't you tell us where you're located?

Toots recently gifted me with a Breville smart oven, although it was a few months ago. And my dear friend Tree made me a lovely utility crock with which she surprised me when she came for coffee one morning. And while it may not be considered kitchenware by some, a couple of years ago Toots gave me a laptop which I frequently use in the kitchen and which is a repository of all my recipes and cooking info.

In one article/recipe I read, it was suggested that making mayo with an immersion blender results in a too thick, or stiff, mayonnaise. For those who have made an immersion recipe, how do those characteristics compare with your favorite commercial mayo or homemade mayo made in the traditional way? Is there a way to adjust stiffness or thickness?