Shel_B

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.

I would think that all the expert cooks here would know enough to adjust the time according to the power of their microwave oven and their preferences. What wattage is your high powered oven?

ROTF,LMAO ... Tried it a few minutes ago with two ears of "expensive" (25¢ apiece) corn. Cut off two rows of kernels, which I ended up nibbling. Worked quite well, although there were a few silks remaining (five on one ear, six on the other), but far, far less than when the corn is prepared our usual way.

A friend sent me this link, and I may try it this evening. If you try it, let us know how it worked for you. Watch Ridiculously simple trick to cook corn on the cob without the mess @ Komando Video

There are numerous sweet Italian sausage varieties around here that include whole fennel seeds, and neither Toots nor I have found them to be an issue in any way. What do you mean by "unreliable?" Is the fennel, coriander, and cumin the only spices, with perhaps the addition of S&P, that you use in your sausage?

There was a sausage recipe in Bon Appetit (http://www.bonappetit.com/recipe/sun-dried-tomato-and-fennel-sausage-patties-with-creamy-polenta) that suggested using fennel pollen or ground fennel seeds. Never having used the pollen, I was wondering about its flavor profile. I suppose my butcher would grind the meat for me ... never thought about it as we don't eat meat very much, and it's not too often I get to the butcher. Doing it myself may allow for better control over the texture - I'd have to talk to the butcher about that - and I certainly don't mind the extra work.

Never would have thought to use orange zest. Ancho is easy to come by, and I'm quite familiar with it. I might also play around with Aleppo pepper, as it's not too hot but has a nice flavor (to my taste). No meat grinder here. I'll be dicing by hand or with the food processor.

Toots has been after me to make her some sausage patties, you might call them breakfast sausage, but in reality, she'll probably want them for dinner with eggs and potatoes. Now, I've not made sausage patties before, at least not pork patties, which is her preference. She also likes the taste of fennel in her sausage, and she doesn't like her food too hot. So, a mild fennel flavored sausage is the starting point. How might fennel pollen work? I've never used it - does it taste like fennel seeds, or is it milder, stronger ... ? Beyond that, I'm sort of stumped. What other spices might work well for this type of sausage? Would mace be a nice addition? It doesn't seem to be used that often, so might it add an interesting flavor component? I think we'd both like to stay away from sage, or at least minimize it's use - too much like Thanksgiving turkey stuffing - but it seems to be a somewhat typical seasoning for sausage, so I'd certainly consider it. What else might make for an interesting and perhaps complex flavor profile?

I stopped in at the Natural Grocery earlier today, and the troublesome almonds were marked as organic and unpasteurized. There must be something strange going on with them because the local organic, unpasteurized almonds do not cloud up the water nearly as much, and there is no slime or scum on the surface. I certainly won't buy them ever again.

Has anyone mentioned a goulasch? Goulash? What's the correct spelling?

What about beer? I've made a wonderful beef stew a couple of times using Guiness.