Shel_B

Sorry that I'm about a year late in responding. Thanks for the suggestions ... I like your idea even better than a steamed omelet.

Good tip about the comb. Didn't see mention of that when I quickly looked at the Amazon listings. If I decide to get a pair, I'll definitely look for one with a comb. Thanks!

This morning I was cutting up some parsley and, since a pair of scissors was handy, I snipped the leaves rather than chopping them with a knife. I liked the ease and simplicity of the technique, and I can snip the herbs directly into the dish I'm making, avoiding some cleanup time. So I poked around Amazon and found herb scissors: http://www.amazon.com/s/?ie=UTF8&keywords=herb+scissors&tag=googhydr-20&index=aps&hvadid=35123260829&hvpos=1t1&hvexid=&hvnetw=g&hvrand=17442007941968704989&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_5i80dz4d05_b On their face, they seem like a good idea. I'm wondering if anyone has used these things and how well they worked. What, if anything, is the downside? Is it worth spending $$ for them? My scissors seemed to do a pretty decent job. Thanks!

Thanks! I'd been to the site but didn't see that page. You're right, of course, about starting with the basics. I was more curious than anything, and I already have a "traditional" recipe to start with. Just waiting for a pan, of which I have none. Hmmm ... just got an idea for a pan, which I may be able to use this weekend.

This year I am going to learn a bit about baking, and will start by making popovers and an English muffin loaf, and I want to perfect a bran muffin recipe I started playing with a few years ago and let languish. Not much, but it'll make me happy. In addition, I'd like to develop some more vegetarian recipes, and work on creating low fat versions of some of my favorites.

Do you think kefir can be used successfully instead of milk for popovers? What about buttermilk? What, if anything, might have to be changed in a given recipe?

I'm not sure it's the same pan. Amazon is frequently light on clear and complete descriptions. It's the same pan that I have. I just weighed mine - 1 lb. 13 oz. so the shipping weight (2 pounds) shown is correct. And as I mentioned earlier, if you look and feel of the interior of these cups, it will not seem like "non-stick" coating. I have a lot of Chicago Metallic bakeware, including some cake pans that are at least 30 years old - had them prior to moving up here 25 years ago and I still use them, same with my sheet pans and 1/2 size sheet pans. Just returned from BB&B, disappointed. The BB&B site said my local store had the pans in stock, but that wasn't the case when I got to the store. None were on display, none were in the stockroom. Salesman said it would be two weeks, +/-, before the pan was in stock. So, it's good to know the Amazon pan is the same, and I'll order from there tomorrow. Thanks!

I'm not sure it's the same pan. Amazon is frequently light on clear and complete descriptions.

I've decided to buy a popover pan, and I'm looking for this style: http://www.bedbathandbeyond.com/store/product/chicago-metallic-professional-popover-pan-with-armor-glide-coating/1041651469?device=c&network=g&matchtype=&mcid=PS_googlepla_nonbrand_cookware_&gclid=CM7th5zZ27sCFUpBQgoddW8A2g although not necessarily this brand or model. All the pans I've looked at have been nonstick, and I wonder about using a regular pan for popovers. Will nonstick be a problem at high oven temps over the long run? Are there any regular pans in this style? Is a heavier, thicker metal an advantage with popovers? What's a good depth/width to get good, tall results?

Have you thought about making the pasta in the microwave? I never did until I read the comment about reheating in the microwave. So, I did a quick Google search on the subject, and sure enough, there are directions available for doing this sort of thing. http://www.wikihow.com/Microwave-Pasta http://www.youtube.com/watch?v=2CjSb_jX9s8 http://www.youtube.com/watch?v=64KCqUxZh_g There are other sources, too. Now, I've never tried this, and don't know how well it would turn out, especially for a nice dinner party. But, since you have a small kitchen, it might be something worthwhile to know. And, since I have a small kitchen, I'm going to try this myself, and have a bowl of microwaved rotini for lunch.

I wouldn't do that ... again. I found that a spoon works well for me. However, there is a somewhat more high tech device that many people seem to like: http://www.amazon.com/s/ref=nb_sb_ss_i_1_13?url=search-alias%3Dgarden&field-keywords=peanut+butter+stirrer&sprefix=peanut+butter%2Cgarden%2C312 Just be sure you get the right size for your jar.

I'm not cooking a thing! NYE we're going out to dinner with friends, and afterwards to Toots' place for dessert and coffee, maybe a game of Scrabble or Quiddler, maybe play a few hands of poker. NYD, Toots is going to visit a long-time friend, and I'm going to stay at home, watch a movie or two, and organize my sock drawer <LOL>

Thanks for the links. I had the http://avidinkling.com/2013/01/27/english-muffin-bread/ link, and one of the reasons I'm interested in making EM bread is because of the CI / ATK shows on the subject. Another reason is that I received my new loaf pan recently, and I'm anxious to put it to work.

Lately I've been on an English muffin kick, and have found the commercial EMs pretty bland and lacking any nice crunchiness. However, the Cheeseboard bakery in Berkeley makes fresh EMs daily, and I like those pretty much. I've been studying EM recipes, and plan to make my own after the holiday season slows down, but I want to make an EM type loaf in a standard loaf pan.

My parsley looks pretty weak. We planted it late - might that be the reason? I misspoke earlier. The frozen parsley I used wasn't frozen in water, just small, frozen cubes of parsley.

Thanks for posting the recipe. Your popovers looked great in the pic you posted. In an earlier post you commented that the muffin cups should be heated before adding the batter, but that step was not mentioned in the posted recipe. Is that because, for some reason, the recipe requires a different technique, or did you just neglect to include that step? As for shortening - are you talking about something like Crisco? What other options are there for shortening? Thanks!

Saw a cooking show yesterday in which a couple of popover recipes were made. Popovers look like something Toots would love, and I'm thinking a New Year's Day brunch with popovers would be a nice treat for her. However, I never made popovers before, so, some questions, and please be mindful of the fact that I'm not much of a baker, rarely have baked, and am ignorant of most baking techniques: Is a popover pan necessary, or does the pan just produce "better" results, or different results? What should I be looking for if I decide to buy a popover pan? If adding herbs or other flavors to the popover batter, does the baking time, or anything else, need to be changed from whatever recipe I'm using? I've got a few popover recipes from on line sources, but does anyone have a nice recipe or some techniques that they'd like to share? Is a general, AP flour acceptable for popovers, or would some other type of flour be a better choice?

Likewise, until I found that there are times when they'd come in handy.

Yes, and no ... for some people who have the time, and even those who like playing in the kitchen, there are other factors, as has been pointed out here more than once. Some people have physical limitations that get in the way of prepping certain ingredients. When I have a bad arthritis flare-up, I won't be doing any prep. Heck, there are times when I can't even open a can, and I'm grateful for the frozen items, whatever their source, that are in the freezer, and am just as grateful for the microwave oven, and now the Breville.

Chicken for 99¢ a pound? Not around here. Even the Asian and Latino markets have significantly pricier chicken. I can't recall when I even saw it at that price on some BIG sale advertised in a newspaper. It would take me a lot more time than five minutes to cut up a chicken ... much less bag it and freeze it. I'm so slow wrt such things <LOL>

I can't accept that, at least considering how I make stock. Let's see, first I have to get the stock pot, which, because of its size is not handy in the kitchen. Then, vegetables have to be cleaned and cut. The stock has to be watched and skimmed, at least in the early stages. After draining and straining, the debris has to be composted, the pot cleaned and put away, and the stock put into containers and refrigerated. At some point the fat needs to be skimmed off and dealt with. And lets not forget cleaning the prep tools such as knives and cutting boards. For me, that's a lot more than ten minutes of my time. It's a lot closer to an hour by my rough estimate. And then there's the cost of energy for heating and cooking the stock, heating the wash water or running the dishwasher ... and my time for all this has some value. There's a time and place for prepared stock, or prepared anything. I have only come across one person in all my years on cooking forums who claimed they used no prepared foods, that everything they consumed was made from scratch. Frankly, I don't believe that. I'd like to meet one person who never uses at least some prepared ingredients to effect time savings or make preparing a meal more convenient or easier.

The double batch of lemon curd turned out pretty well. Each time I tweak the recipe a bit and work on refining the technique. now I know a double batch will work out. Thanks, pastrygirl!

TODAY IS THE DAY! After searching almost a decade for a particular bread pan in a smaller size than I have, it, and two mini loaf pans, were delivered to my apartment this morning. I am so freakin' happy - this was my holiday gift to myself. Back in the late seventies, I had this pan, but when I got divorced, the ex-wife took it, and I was bereft of my favorite pan. I had a hard time finding the pan as I didn't know who made it - another company's name was etched into the bottom as they were distributing the product. Many hits on eBay turned up poor quality, used pans, nothing that I wanted to pay good money for. And then, just a few months ago, I discovered, quite by accident, Tufty Ceramics (http://www.tuftyceramics.com/), the actual maker of the pan, and contacted Karen Tufty to order the pan I'd been searching for. It was several months before she replied to my purchase request- illness, computer problems, and some technical glitches prevented her from getting back to me. Then, unexpectedly, Karen called me a couple of weeks age and wanted to know if I was still interested in the pans. Yes, indeed, I was, and today they arrived. I am so happy! Oh, I said that already ... http://forums.egullet.org/topic/144857-copco-loaf-pan-wanted/

I am going to make some lemon curd to give to the guests at our holiday dinner tomorrow. I've only made the recipe, but for tomorrow I'll need more curd. Can I double - or triple - this recipe? Any problems with so doing? Thanks! Machrina’s Lemon Curd 1 lb (about 2 cups) sugar 1/4 lb (1 stick) unsalted butter juice and zest (finely grated rind) of 4 lemons (about a cup juice) 6 eggs Melt together the sugar, butter, juice and grated rind in the top of a double saucepan over simmering water. Stir to mix. When all is melted, remove top pan and allow to cool. (I use a single saucepan and just watch it carefully- this stage is melting, not cooking.) Beat the eggs lightly and strain into the pan of cooled lemon mixture. Return the pan to the stove and cook over low heat, stirring frequently, eventually almost continuously, until it reaches a thick, creamy consistency. Pour into clean, warmed jars, and when cool, cover and store in the refrigerator. This can keep for months. Makes about 26 ounces.