Shel_B

Genco Pura Olive Oil Company .... we were just talking about that in this afternoon's film class.

I second CIA, and have always enjoyed Bistro Don Giovanni, although it's been a couple of years since I've been there.

Sounds a lot like a crock pot (which I have heard described as a slow cooker). ETA: Whoops! I saw that was already mentioned ....

TJ's Kalmata olive oil is pretty durned good. It recently scored very high in an olive oil tasting, and tested out as unadulterated. For the price, it's a bargain.

I put all my recipes into Word files, and they are searchable on my computer by title or even words within the file. I have more than 10,000 files (collecting recipes since 1967) and have always found what I needed. The drawback is that they are not searchable if I'm away from my computer, but I've solved that by having duplicate copies of the files on flash drives and SD cards, which can be used on any computer. Since I rarely need the recipes when not at home, and when I do it's only at one of two other places, this works very well for me.

I never used Splenda. Do you use it measure for measure in the syrup?

Butter, EVOO, Grapeseed oil mostly .... for most cooking using olive oil, I buy a reputable California oil, but one that's not too expensive. I use the real good stuff mostly for finishing.

I sometimes enjoy a cold glass of chocolate milk, and I usually make my own. I use Dutch process cocoa, sugar, vanilla, sometimes a bit of espresso powder, and often a pinch of salt, plus, of course, milk. How do you make yours? 2 Tbs hot milk or water 1 Tbs Dutch process cocoa 1½ tsp granulated sugar (don't like the milk too sweet) ¼ tsp vanilla extract ⅛ tsp espresso powder 12-oz cold milk I mix the cocoa, sugar, vanilla extract, salt, and espresso powder (if using) into the hot milk and mix well until the result is a smooth, thickish mixture. Then the cold milk is added, a little at a time, stirring well between additions.

Ain't that a kick <LOL>. I believe I recommended the masala burgers (if we're talking about the same thing - http://forums.egullet.org/topic/144746-trader-joes-products-2012–/page-6?hl=%2Bmasala+%2Bburgers#entry1928679 ) ... love 'em, as do some of my friends and Toots.

Well, I tried one of these a few minutes ago, and it was terrible. Following the directions resulted in a soggy, not crisp, crust, and the interior was also mushy. The package goes back for a refund on my next visit to TJ's.

Based on your comment, I bought a box today and popped it into my freezer to try when I return home. How are they cooked? Don't have the pkg here to check.

I'll have to give it a try. Usually when buying tofu, I purchase from Hodo Soy at the local farmers market http://hodosoy.com/ They make some great soy products, but are a bit spendy.

That's akin to peeing in the shower ... yes, most everyone does it at some time.

McD's = Great Tasting Food? I don't think so. What McD's has done is reduce taste and quality to the lowest common denominator, and over time, the greater public has come to accept the food as the norm, or average. Paraphrasing Mencken, "Nobody ever went broke underestimating the taste of the American public." The Germans may have a higher standard ...

FWIW, Red Boat has a 50°N, never tried it, can't ever recall seeing it except in the taste test that was linked above, likewise for New Town, which claims a 60°N

Yes, at the nearby Indian "spice bazaar." The owner has it in, for lack of a better term, small pouches, not bins as you may be thinking, and one may buy whatever amount is desired.

Bingo! Particularly the mushrooms and saffron.

The answer can be found in the taste test article referenced above: http://ourdailybrine.com/fish-sauce-taste-test/

January 23 is National Rhubarb Day Amsterdam has a Rhubarb Week.

Toots and I use Red Boat 40N, but neither of us can recall what we paid for it. I'm thinking around $9.00, yet that seems high. Is $6.95 a good price for you? I was surprised to read the comments about Megachef, which the TheCulinaryLibrary thought was very good. It was TCL's comments that got me searching, and I was surprised to read that the sauce had added sugar, etc.

Have you tried Blis? http://blisgourmet.com/home/products/fish-sauce-barrel-aged.html While Googling around looking for info on Megachef, I came across this taste test: http://ourdailybrine.com/fish-sauce-taste-test/

In a small bag ... no need to run.

Thanks to all for the warning about my possibly being mistaken for a drug dealer. Without getting into a lot of details that have nothing to do with cooking and food, I'm not overly concerned about it, but I will consider your admonishments. As for needing precision in grams, well, I don't need to be extremely precise, but I do have a need to fairly accurately weigh small amounts of what can sometimes be rather expensive (for me) ingredients. Grams does a better job for me and some of the things I'm starting to experiment with, than ounces. Plus, I like to fool around with new ideas and ways of doing things. Since I know the stores quite well, I know where and when I can weigh the ingredients in quiet ... I am not concerned about weighing "on the run."

I found a scale there that looks just about perfect ... http://www.oldwillknottscales.com/proscale-simplex-500.html I love the "Olde Tyme" look of the site <LOL>

Thanks for the tip about Harbor Freight. You'd think that there would always be a good, accurate scale by the bulk bins, but such is not the case at three places that I shop. In order to get an accurate weight, I have to go to the checkout, and that's a PITA as it means I may have to go back to the bulk area and adjust my purchase. One store just completed a $5,000,000 renovation and addition, but still uses old fashioned, spring action postal scales in the bulk section, and they are not at all accurate, especially when weighing items of just a few ounces.