Shel_B

My understanding is the same as yours, likewise for Corningware. I do so love my Corningware and older Pyrex. If anything happened to those dishes I'd be very sad. However, the question remains: will the imperfections in the new Pyrex dish contribute to problems of cracking, breakage, or ... ?

I was gifted with a 9 x 13 Pyrex brand baking dish and I noticed that the glass on the bottom of the dish is slightly wavy and subtly undulating, and has some streaks running through it, not at all smooth like the older Pyrex dishes. Might these imperfections cause problems, such as cracking or breakage? I'm glad I didn't have to pay for this treasure ....

Who knows what we'll have. It's several days away, no plans have been made - we're recovering from last night's festivities. I think Toots and I will have a quiet evening at home, drink some French apple cider that I recently acquired, and maybe have some dinner ... something light.

No dishwasher here. I've no intention of freezing my curd. I'll just sterilize the jars in an appropriate manner.

Calphalon says that their Unison line is good to 500-degrees. I've been very happy with my Calphalon non-stick skillets ... just the other day I seared some chicken breasts and before that pan-seared a stead with good crust.

Thanks, guys ... did as Andie suggested and the sherry browned butter sauce turned out great. Added a little honey to it for some added flavor.

Is it necessary to sterilize the jars used for lemon and other citrus curds? Wouldn't the acid in the juice prevent the growth of any bad things?

And that is essentially the plan. Traditional whipped cream plus an experimental version. No one suggested it would be the same as regular whipped cream, and I certainly know the difference. But, in any case, it's an interesting (to me) experiment.

Just finished another custard this morning. It's cooling on the counter as I type. I used half-and-half as I wanted a rich custard, 2 eggs and 3 yolks, and the custard looked pretty good when I took it from the oven. It may be a scosh overcooked - if so, that's what I get for not watching it carefully. But, it did set up, and I can't wait to taste it. [time passes] Yep, it's just on the edge of being a bit overcooked, but for the most part the texture is where I want it. Next time a little lower oven temp and perhaps a bit more sugar and I should be pretty close. Thanks to all for the suggestions.

Thanks so much. I added your comments to the downloaded recipe. Enjoy your holiday at the beach ...

What's BPA-Free at Trader Joe's: Latest info that I could find - http://capturinginspirations.com/2014/02/26/whats-bpa-free-at-trader-joes/

This recipe sounds interesting. I poked around to find it - never heard of Bruni before - and am wondering if this is the recipe: http://www.foodandwine.com/blogs/2009/8/26/frank-brunis-eggplant-macaroni.mobi

And I cannot understand why anyone who is not familiar with the dynamics, preferences, needs, and desires of group of people totally unknown to them can be so judgmental and condescending about the choices they make regarding what to eat. No one here said anything about diabetics. No one said that "real food is bad." And since when is whipped low fat milk any less real than whipped cream? Sheesh! What I'd suggest is that you keep your negative, judgmental, and condescending remarks to yourself. They add nothing of any value to the intent of the original conversation.

Welcome to my world <LOL> Gelatin I have, and I know exactly where it is, so I'll try whipping this up with a little gelatin.

I attempted my second custard yesterday, and the result showed strong improvement in some areas, which is good. But, the custard didn't set. I cooked it to a temp of between 165º- and 170º-F in a water bath. Here are the details: 2 cups warm milk 2 eggs 2 egg yolks 1/4 cup sugar 2 tsp vanilla extract Mixed eggs, sugar, vanilla. Added some egg mixture to 135º-F milk, then added milk to egg mixture. Into cups set in a 160º-F water bath and baked, uncovered, @ 300º-F until internal temp was reached. Setout on counter top, in water bath, for two hours. There were some thicker areas in the custard, but it was mostly like the original batter, quite thin and liquidy. Do you think the internal temp was too low? I used 2% milk as that was what I had on hand. Would full fat milk or half-and-half work better wrt setting the custard? Would more eggs or egg yolks help? I am going to try another batch today using half-and-half, and it would be great to get some advice before I start the project.

Based on comments in the Bourbon Flavored Sweet Potatoes thread, I decided to make an alcohol infused browned butter sauce to use with the roasted and mashed potatoes. When adding the alcohol to the butter, would it be best to add it at the beginning, and cook it with the butter until the butter browns, or better to add it towards the end of coking, when the butter is nearing the point of optimum brownness? My first thought is to add the alcohol at the early part of cooking to be sure the alcolhol has time to evaporate. However, I'm unsure as to how the alcohol will effect the browning of the butter. Thanks!

It's great to see that the original thought has some merit. Your experiment answers the original question perfectly, and seems to lay to rest the comments of the nay sayers. Thanks! Coincidentally, I just returned home with a half-gallon of low fat milk and the beater is on the counter. I'll try the experiment myself with the ingredients I have on hand using my rudimentary tools and see what happens. No guar gum here ...

Just for clarity's sake, I'm not the host, rather, a participant who is doing a little of the cooking. Usually, there's some powdered milk in my pantry. Recently, Milkman http://milkmanmilk.com has reintroduced their low-fat powdered milk, an item that I used years ago and then disappeared from the markets. Having the stuff around again in part prompted my original question. Andiesenji posted a link that drove me to this link: http://smile.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=powdered+dried+cream

Thanks for the list, although none of those things you posted are anything I've ever made, except for eggnog. Bread pudding is on my to-do list though.

Maybe it's about time I jump in here. I've been reading the posts as they come to me via email, and have not been too interested in contributing to the conversation since, as has been noted, there is a condescending and judgmental tone running through this discussion. It's not poverty, or thriftiness, that prompted my question. Mostly, though not entirely, it was just a matter of learning more about what can be done with various ingredients. If a decent "whipped cream" can be made with low-fat milk, which I usually have on hand, that means I may not have to make a trip to the market to buy whipping cream should I decide to make a dessert requiring it and not have any on hand. In addition, we're having a big Christmas dinner later in the week - 18 people - and some are folks who have recently had bypass surgery. If by using an alternative to heavy whipping cream I can help their health a little, then a "light" version would be nice to have on the table. Finally, I just like to know things. Should something cross my mind that I don't know about, whatever it may be - cooking, cars, astronomy, the environment, etc. - I want to learn about it. Google is one option, as are my friends who are expert in various fields, and I have come to rely somewhat on the experts here for cooking and food questions.

I like that recipe - it's easy and quick. Thanks! I don't know what a blended bourbon is, nor how it would be different in taste from some other bourbons in the recipe. Thanks!

I like the idea of finding something at TJ's as I don't have to make a special trip to a liquor store. I saw a few brands at the local TJ's that have been mentioned here. I doubt that I'll be sipping bourbon any time soon. Tried a sip a few months ago and was really turned off by it. I'm making the sweet potatoes (using Garnet yams) because Toots' daughter requested the dish.

I'm going to make a bourbon flavored sweet potato (the orange ones - guess they're really yams) dish for our Christmas dinner next week. I don't know squat about bourbon ... what would be a good bourbon choice for this dish (Yams, butter, pecans, brown sugar or maple syrup are the main ingredients, plus the bourbon)? I'm guessing that an inexpensive bourbon would be fine. What do you suggest?

KA says (if I recall correctly) that a cup of their self rising flour is 4-oz. Is that the weight that you use? Thanks!

I'd like to try making these next week, and I have a question about the "heavy cream." There's the typical whipping cream, which is, I believe, about 35% fat, and then there's manufacturers cream, which is about 42% fat. Which cream do you use for these biscuits? Do you think there'd be much difference in the results depending on the cream used? Would crème fraiche work? I like the taste of butter in my biscuits. Would substituting some (25%) melted butter for the cream work? Finally, what is a self rising flour? Perhaps you can suggest a brand or a source for it. Thanks!