Shel_B

I'm just the opposite ... dislike corn any other way but raw (if it's really fresh and good quality) or very lightly cooked. Toots likes her corn simply cooked as well, so this technique works well for us. We've used the technique four times since posting the original message, and we've been very happy with the results.

I haven't read all the posts here, but many of the ones I read suggest snacks that are heavy on sweets and generous with sugar. Not always such a good idea, but definitely welcome by the youngsters. Perhaps those sweet treats can be supplemented or alternated with good, fresh fruit., or make something simple and easy that includes fresh fruit. When I was a kid, I loved it when grandpa came to visit, carrying bags of oranges,grapefruit, and similar treats.

I was unable to find Crosse and Blackwell locally, but I did get Sarson's, have used it several time, and have been very pleased with it. It is a nice, smooth vinegar and offers plenty of flavor, so thanks to FauxPas for the recommendation

Is "toasted" sesame oil like this one http://cdn1.viewpoints.com/pro-product-photos/000/015/335/300/1214384691-03182_full.jpg the same as "Chinese" sesame oil, like this example http://4.bp.blogspot.com/_nHmPeVSdyk8/Sk1025ghA8I/AAAAAAAADfw/yHsFq1yd858/s400/Sesame+oil.jpg Can they be used interchangeably?

I don't need a large pan or griddle ... mostly just for me and sometimes Toots. I didn't see the single burner reversible grille. It may even be a better choice for my situation than the grill pan. Certainly easier to store, although that's not a big deal. The grill pan/reversible griddle allow the fat to drain away from the meat, which is a factor I'm considering, and the grill marks would be a nice addition as well

I thought about the cleaning aspect, and noticed this little gizmo on the Amazon page that had the grill pan: http://www.amazon.com/Lodge-Manufacturing-SCRAPERGPK-Scraper-2-Pack/dp/B0073E3Q7A/ref=sr_1_2?ie=UTF8&qid=1406748770&sr=8-2&keywords=lodge+grill+pan

I don't have an outdoor grill in my apartment, and have been thinking about getting a grill pan to use on my electric range. How well do these pans work on electric burners? Any caveats? What are the pros and cons of this pan style http://smile.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1406739734&sr=1-1&keywords=lodge+grill+pan vs this style http://smile.amazon.com/Lodge-Pro-Logic-P12SGR3-Pre-Seasoned-12-inch/dp/B0001DJVGA/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1406739734&sr=1-3&keywords=lodge+grill+pan vs this one http://www.webstaurantstore.com/lodge-ecsgp33-10-square-caribbean-blue-color-enamel-grill-pan/530ECSGP33.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CIO9za_D7b8CFcI7MgodeEIAqA Thanks!

I DL'd the recipe a few weeks ago because it did look like it might suit my needs and preferences. It's the one I'll try making next week.

Shel’s Tuna and Bean Salad This recipe idea came from a salad I had tasted from a local Italian deli and a recipe copied from a book back in 1972. It reflects my love of chick peas and good quality canned or jarred Italian or Spanish tuna. While a ventresca tuna is a nice touch for this salad, a somewhat less expensive tuna will be fine as long as it’s packed in good quality olive oil. There is a brand found in the US that’s available at Trader Joe’s and some supermarkets called Genova - that’s not recommended. Some people like it, but I find it to be a pale and insipid version of a quality Italian or Spanish tuna packed in good olive oil. From what I can tell, the tuna is packed/marketed by the people who bring you Chicken of the Sea, not one of the quality brands of canned tuna. Look for Ortiz as a good choice. 1 can (15-oz) cannellini beans, other white beans will work 1 can (15-oz) garbanzo beans (chick peas), peeled 1/4 cup or less of extra virgin olive oil (Tuscan or Spanish) 1 Tbs of fresh squeezed lemon juice, maybe add a few pieces of lemon zest as well, diced fine a little bit of your favorite sea salt some fresh, coarsely ground black pepper 1/4 cup finely chopped scallions, spring onions, red onions, or even shallots (I like red onions) 1/4 cup finely diced mild red peppers - bell, gypsy, Jimmy Nardello, etc 1 to 4 Tbs finely chopped fresh Italian flat-leaf parsley, to your taste - 2-Tbs works for me 1 can or jar (about 7-oz) Italian or Spanish tuna packed in good olive oil Add a sprinkling of your favorite fresh herbs to the mix Rinse, drain, and dry the beans and chick peas. You can dry them on paper or clean, lint-free, cloth towels or warm them in a dry skillet over low heat. When dried, put the beans and chick peas in a small bowl that will easily hold them Take the tuna and drain it thoroughly, saving the oil. Add the saved oil to some EVOO to make no more than 1/4 cup total - a little less is ok, you can always add more EVOO if the salad is too dry for your taste Mix together the lemon juice, lemon zest if using, the salt and pepper, and then add it to the olive oil, whisk well, and pour the mixture over the beans. Add the onions, peppers, and parsley and gently mix together with the beans. Put the beans on a serving platter, then break the drained tuna into chunks and put over the beans in a nice pattern. 　 Tuna & Garbanzo Bean Salad 1 can drained garbanzo beans 1 can drained cannellini beans 1 jar / can tuna, preferably ventresca tuna in oil 2 - 3 tbs capers & juice ½ cup finely diced celery ½ cup red onion, diced small Very roughly chop ½ the cannellini beans and some of the garbanzo beans. Lightly break up the tuna leaving bean sized or smaller pieces - don’t mash! Gently mix all the ingredients together.

CI has been wrong about many things in the past. I wouldn't base any major decisions on their cooking recommendations.

I was over at Cook's Illustrated earlier, and read a review on Microwave Pasta Cookers. These are plastic containers in which you put water and pasta, zap in the microwave, and cook the pasta. I've always believed (and have read numerous articles and posts on the subject) that one should not cook food in the microwave oven in plastic containers because chemicals from the heated plastic can leach into the cooked food. Whenever I cook or heat anything in the microwave, I use glass containers. I have heard the term "microwave safe plastic" and always though that meant that the plastic was safe from melting, not necessarily safe for the food. So, is cooking pasta in a plastic container a good idea? Is cooking anything in a plastic container a good idea? Do you cook in plastic containers, and if so, why do you think it's safe?

Probably a non-issue. Two refrigerators on site, one at Toots' place, and another, plus two freezers, at my senior center.

I like the idea of making a small, personal cake and something else for the rest of the guests. Transportation is a non-issue. I have a large (new) kitchen in the community room in my apartment building. The party will be in that space.

I volunteer at a library, and it's right next to the senior center where I teach. I'll look up what a genoise is.

What kind of pans should I use if I want to make thicker layers? Do I want to make thicker layers? Is there a down side to doing that?

with the exception of the Hi, Shelby ... I used this recipe http://www.mamaslebanesekitchen.com/salads/fattoush-salad-recipe/ with the exception of the purslane and adjustments to the amount of mint and parsley to accommodate the tastes and preferences of my guests. I didn't use green bell peppers, rather, some red peppers that I grew (and I forget what they were - I am growing three varieties - but they were a little spicier than red bells). I also three varieties of cherry tomatoes from our garden - mmm! Nice and fresh and ripe! I accidentally found some pomegranate molasses at the last minute, so there was no need to make my own - a big time saver! Everyone loved the molasses flavor in the salad, and the sumac was a BIG hit as well. This is a nice salad ... it lends itself well to adjustments.

Maybe I'm nuts, but I want to make a birthday cake for about forty people. A close friend is having a MAJOR birthday in a few months, and I'd like to try making a cake for her party. The problem is that I've never made a cake before, but not having done something has never stopped me from trying. Fortunately, there's plenty of time to experiment, try, fail, and try again. So, where do I start? My thought was to make a sheet cake as it seems easier than one of those round, stacked cakes, but then it occurred to me that I could stack sheets. I want to make a lemon cake, as my friend is a big fan of lemon flavors. Is there a way that I could incorporate lemon curd into the cake (I make very good lemon curd, and it would be a snap to make) although I'm not wedded to the idea. What about icing? Buttercream doesn't seem too difficult to make, but what other options are there? Is it possible to make a lemon buttercream? What about the cake itself? What equipment might I need to make it? I suppose a stand mixer would be a handy tool to have, and I do have access to one. What else? I'm used to doing a lot of things manually, so getting major gear is not where I want to go. My oven can accommodate half sheets. Any suggestions, other than to tell me not to attempt the task, would be welcome. I am going to at least attempt it.

Potato starch flour is easy to come by. I'd like to see your recipe, but I may not get around to playing with it for a while. No hurry to post it. I've got a number of cooking projects in the next couple of weeks, and then we're off on holiday for a couple of weeks. I may take my laptop with me, so I can stay in touch, and I'll have a commercial kitchen available to play around in.

Why do you think the article is fiction?

Do you think this may be a hoax or an exaggeration?

Based on what I've seen at restaurants in my area, I'd say it's not uncommon. Toots and I go out to eat together several times a month, plus separately with other friends, and we see this sort of thing happen frequently.

I can't help but wonder how many eGulleteers are guilty of this based on the number of food pics taken at restaurants that show up on these pages.

Hmmm...I'm not really looking for a vanilla panna cotta. I'll look further into the Bavarois ... never heard of it before today. Thanks! ETA: I see that Bavarois is essentially Bavarian Cream ... not really what I'm looking for.

OK, that gives me a good starting point. I'll pick up some more vanilla beans in the next couple of days and give the recipe a try. In any case, you've opened my eyes to a new approach that may at least bring me closer to what I want. Thanks!

I've never worked with leaf gelatin. I'd have to learn something about it. As I recall, it comes in different strengths, at least here in the US. Is that the same as where you are? What strength do you use? Your recipe is quite a bit different than the recipes I've been experimenting with, and that seems like a good thing and a good direction to go. Thanks!