Shel_B

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!

Indeed, but as I've learned more about making pudding, I realized I wasn't as close to what I wanted, and that what I thought was OK wasn't acceptable. Often, the more I learn the more I realize I have more to learn.

I like pudding. Toots likes pudding. The neighbor's little girl likes pudding. However, I've not yet come across a vanilla pudding recipe that really satisfies me. Some are too heavy on cornstarch, others are not thick and substantial enough, some are way too sweet without a corresponding strong, yet smooth, vanilla taste. I'm looking for some tips on how to make my vanilla pudding better, to make it outstanding! If you've got a proven, killer recipe, I'd like to see it, but more than anything, I'd like some ideas on how to make vanilla pudding with a great mouth feel and a rich, but not overly sweet, vanilla taste. I've tried the Betty Crocker recipe, this recipe: http://www.chow.com/recipes/27483-easy-vanilla-pudding (which is similar), and this recipe: http://allrecipes.com/recipe/homemade-vanilla-pudding/ all within the last 24-hours. Thanks for any help.

Another vote for the food processor. Worked great for the times I've made tapenades.

I make what I call smoothies a few times a week. The techniques is to use homemade almond milk, a ripe banana, and some fruit, such as strawberries, blueberries, blackberries, etc. No ice, but the fruit is refrigerator cold. I whirl the mixture in the blender for a minute or so, depending on the size of the banana, and that's it. The result is a frothy, airy drink, but I'd like to find a way to incorporate less air into it. How might that be accomplished?

I forgot to mention that the microwave is used to dry and sanitize my dishwashing sponges. Works great, helps keep the sponges looking like new. A few minutes on high and the job's done.

Very cool! Thanks for the tip.

My microwave heating device is a small, low-end model that I bought used from some guy in a parking lot. He was asking $10.00 for it, couldn't break a twenty, and ended up giving the thing to me. It's used for warming or heating liquids, warming leftovers, and it's a great way to quickly brown garlic and warm or melt butter. I can't think of much more that it's used for except occasionally cooking broccoli and pre-cooking Kabocha squash, making it easier to cut through the tough rind. Oh, yeah, I sometimes partially pre-cook potatoes that will be fried. It's also good for warming the Microwaveable Heating Pad that Toots has - something like this: http://cdn.shopify.com/s/files/1/0242/5165/files/HP-Collection-Page_grande.jpg?7502 and also for her microwaveable slippers http://www.amazon.com/Carex-Bed-Buddy-Warming-Footies/dp/B000KBLKTO/ref=sr_1_1?ie=UTF8&qid=1405800881&sr=8-1&keywords=microwavable+foot+warmers that warm her feet in the cold weather. Toots also makes oatmeal in her microwave heating device.

The grater ( http://ecx.images-amazon.com/images/I/312Sz19u%2BtL._SY450_.jpg) seems almost to be a ubiquitous item in the kitchens of every friend I know who cooks. Even Toots, who cares very little for cooking, has and uses one. So, my questions are, if you don't use one, why, and what do you use in its stead?

A friend of ours has more than fifty BBB coupons in her car, just in case she has to do major shopping (which in all the years I've known her, she's never done). Toots has a few in her car, and I always have a couple in each of my shopping bags, plus eight or ten in my "coupon drawer." I thought Linens 'n' Things was part of the BBB empire, both owned by the same company. There have been a few times when I've gotten the 20% off without having a coupon ... just asked for it.