Shel_B

I like Trader Joe's toasted sesame seed oil ... good flavor, very good price, readily available, and works quite well in the dishes I use it for. I've tried some higher end oils and just like TJ's better for my purposes. However, I'll be watching this thread to see what else might be interesting a worth trying. http://ecx.images-amazon.com/images/I/31z7Dn9HUZL.jpg

Tks! It's certainly a good starting point and it has given me some ideas.

I found that oil in my local TJ stores. For those who are not handy to a TJ's, here's an on line source: http://www.wholeheartedfoods.com/pumpkinseed-oil-shop.htm A couple of friends brought me a bottle of roasted butternut squash seed oil (not from the above source) and it's fantastic. Toots especially likes her squash, and the oil is a wonderful addition to many preparations.

We grew, and are growing, gypsy and Jimmy Nardello peppers, four types of tomatoes, basil, leeks, kale, chard, beets, rosemary, Italian parsley, zucchini, chives, Toots has a couple of beans, but I can't recall what - oh, yeah, some favas and something else, strawberries, arugula, butter lettuce, and I think we have some potatoes in the garden at the big house - oh, we have a small fig tree up there as well, and persimmons too. I may be missing something ... ETA: Yes, up north we have apricots, plums, apples, and Eureka lemons. They are not on our property but we do spend some time taking care of the trees. Toots made some great plum and apricot jam this year. And I have enough lemons in the fridge for a few more batches of curd and lemon pudding and lemonade. The apples aren't ready just yet ...

Since the sauce will be for Toots, mild chilies would be the best choice, something along the line of ancho/poblano, Anaheim, Coronado, Aji Panca, etc.

Buckwheat groats is the whole kernel, and what you bought is also the whole kernel, but cut, very much like steel cut oats. Kasha is the groats, but roasted, which is used often in cereals (porridge), the dish Kasha Varnishkas (mmm!) and as a filling in knishes, amongst other uses. Brings back memories of the Knish Nosh on Queens Blvd.

Very few things are inexpensive these days. Buying a can of chipotles in sauce and tossing the chipotles is terribly wasteful! However, there'd be no need to toss the chipotles as they'll keep forever, and I enjoy them. But that's not the point: I want to make my own sauce. When in the mood, I enjoy cooking and experimenting and playing in the kitchen. This is a cooking forum, yes? There are lots of spices in my pantry, some of which, I'm sure, would work well in an adobo sauce.

I'd like to make a batch of adobo sauce. Toots wants to use some in a recipe, but doesn't need or want chipotles, which are usually packed in adobo sauce. It would be nice if I could get some tips, maybe even a recipe or two, for making my own adobo sauce.

I saw something very much like that in a movie theater recently. It was called a "Chocolate Yum Burger."

Thought I'd bump this up. Toots and I will be spending 2 weeks in the Tahoe area starting 8/18. We will have a cabin and meals for most of that time, however, we'll be taking a weekend to explore the area. What are some decent, inexpensive restaurants in the area? I want to try Fiore's, but what else is recommended? Wine is unimportant. Good food, reasonable prices, good service, and, if possible, but not real important, a nice sunset or lake view.

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?