Shel_B

I just received a box of Dulce de Leche filled alfaores from Argentina. These are a gift for Toots - they are her favorite. They arrived much earlier than anticipated. I need to store them for several more weeks. What would be most appropriate; freezer, refrigerator, a cool, dark place ... ? BTW, each alfajore is individually wrapped in foil.

Testing results from PG&E, our utility company. My first, quick read shows an improvement in efficiency. http://www.fishnick.com/publications/appliancereports/rangetops/Eneron_Pot_Testing.pdf

Cornstarch works wonders. Sprinkle straight cornstarch liberally onto a greasy spot of cloth, rub it in with your fingers. Let it sit for a few hours (or even a few days), and the cornstarch will absorb the oil. Brush away the cornstarch and launder as usual. Works great for silk, too. Any thoughts about making a slurry with cornstarch and detergent?

Do you know when paper napkins and towels came into use? The boroughs were created around 1898 during what was called "consolidation," when the city's current boundaries were established, so your time line is right.

The cold months are coming, although it's not yet too cold here. Still, winter vegetables are appearing in the markets, and my thoughts are turning to soups and stews. We're growing some Kohlrabi in our garden, and I'm going to make Grandma Bessie's Winter Vegetable Soup, which is heavy on root vegetables. Looking up her recipe in my files, I wondered how many people are using "Grandma's" recipes in their cooking routines, and what those recipes might be. My grandparents are Eastern European and Russian, so grandma's recipes reflect that heritage. What about your grandma ... care to share any recipes, ideas, or stories? I'll post Grandma Bessie's Winter Vegetable Soup in Recipe Gullet later today or tomorrow. From Grandma Bessie I also learned about Kugel, how to make split pea soup with flanken, got my first introduction to home made chicken soup, and Grandpa Jack taught me how to make Matzoh Brei. What did you learn from your grandparents?

I've seen baking in salt done with other food as well, but Ive never tried it. Trying it with a baked potato seems like a good place to start. Would you be kind enough to explain your technique? Thanks!

For myself, after baking the 'taters are split, I add just a scosh of oil, butter, or now ghee, throw on a sprinkle of S&P, and that's it. I may mash the meat or not. If mashed, the skin is eaten last. If not, then I cut off a piece of potato with skin on and enjoy it. Now, for Toots, who likes her potatoes with an egg or two, I'll bake her some variation of an "Idaho Sunrise," and one for myself as well.

Don't do it ... you'll be adding to the salt content and will achieve little, if anything, in the way of flavor. You may also risk mushier meat, but I'm just guessing on that point.

That is interesting to know ...

I'm from "ages ago," and I'm from NYC, and spent many hours and ate many meals in Jewish delis. In all my years in NY, and with all the deli I ate, I never saw that done. Never saw it done in Montreal, San Francisco, Berkeley, St Louis, San Francisco, or Chicago. New one for me ... learn something new every day.

No, napkins aren't tissues, certainly not cloth napkins. The poster was, IIRC, talking about paper napkins, and he was describing a situation with his wife. Couples who've been together a while needn't stand on ceremony. OTOH, such behavior at a dinner party might be considered rude or boorish, but then again, it depends on the people involved. One thing about eGullet that's so nice is the ability to glance into people's lives and preferences. There's such a wide diversity of people here. We all have different customs since we hail from different backgrounds. I love it. I'm from NYC, and I wipe my nose on my sleeve. Don't need no stinkin' napkin. Ya got a problem wit dat <LOL>

No napkin rings at either house.

Nope - all my things go into a large hamper and are washed by color and material, and I use different detergents appropriate to what's being washed. Don't really have room for separate laundry bags anyway. Shirts are professionally laundered ...

NSF - National Sanitation Foundation. Certifying authority that covers many different areas regarding health-related categories of products. California Unified Retail Food Facilities Law (CURFFL) calls for most equipment and kitchen tools used in commercial operations be NSF certified. It is not necessary for home kitchens. The reason it appeals to me is that the certification means that if you clean the item to the MFG standards and do that cleaning in a 3-part sink (wash - rinse - sanitize) that the construction of the item will allow it to be properly cleaned and not harbor bacteria and such. This is my layman's explanation. Where this really comes into play for me is in the volunteer renaissance feast kitchens my DW and I lead. While we have no legal requirement to follow CURFFL (we don't sell to the public, we feed volunteer re-enactors) I figure that for the health and well-being of the re-enactors following these laws as best we can helps keep down the prospect of ever being the source of food poisoning. Also, by and large, NSF items are easier to clean up because of the attention in the designs to not having crevices and such for food bits to get trapped in. The fibrox knife has no real places that food can be harbored in, whereas the clad-tang handles sometimes can have them. Going back to the ren faires issue, I supply the cooking gear we use and so I have personal control over whether that gear is NSF-rated or not. In my home kitchen I am not as hung up on NSF but most of my pots & pans and my mixing bowls are NSF-rated. Knowing what I do now I also am more particular about my hand-held kitchen tools. I look for construction that looks like it probably could pass the certification process. Subjective, I know, but still important to me. And with the arthritis in my hands, anything that is easier to clean is a bonus and of course that is in keeping with the topic at hand. Thanks for the great explanation. Looking at the fibrox and the rosewood knives, the difference was clear. It's a difference in knife construction. But that doesn't mean that the blades are different, or does it, and if so, in what way are they different. After all, I want to do right by my arthritis ....

It's been a while since I've shopped at WF, but no because of the pricing. Since moving a few years ago, it's no longer very convenient to shop there. However, in my general area, there are at least two supermarkets that are substantially more expensive than WF, so I agree, the "whole paycheck" thing is, at least in my area, inaccurate. Further, WF does carry some items I can get nowhere else but on line. I believe that a lot of people shop and look for the lowest price. That ain't me. I look for the best value - sometimes that equates to the lowest price. Some people opt for convenience as a matter of course, regardless of price.

<LOL> You're a stitch! No, if I'm at her place and she has a few things for me to launder, I'll just throw 'em into my bag and take 'em with me. No extra driving, no wasted gas. In fact, we live close enough that it's not at all difficult to walk to one another's house. Often I take public transportation. A bus stops right in front of my place and lets me off right in front of her place. And, when the mood strikes me and the weather's nice, I'll ride my bike over to her place. No wasted gas, no extra trips in the car. As for reusing napkins, many people use 'em more than once. Just read some of the recent postings in this thread. The preoccupation people have with germs is difficult for me to understand.

I hadn't noticed that difference. OK, what's NSF and why should I care about it? How does it make the blade different than a non-NSF blade?

I have a few Victorinox Fibrox knives. I just bought a 6-inch chef knife from Swiss Knife Shop, but I couldn't help myself; I got one with a rosewood handle. Same blade as the Fibrox, though ...the rosewood looked so nice, I just couldn't pass it up.

Another interesting tip. As it happens, I have an almost unlimited supply of nitrile gloves, and they're free. Want some?

Just wondering why not? Philosophical reasons? Environmental reasons? Other ....?

Very cool idea! I'm on board with it ... definitely my style!

We use cloth napkins. I have a couple of sets with matching place mats as well as some odds and ends napkins accumulated from who-knows-where. Sometimes I use small hand towels or dish towels (when eating by myself). Toots has a variety of cloth napkins, some of which she made. Cleaning them has never been an issue for me, and Toots, like you, sometimes has problems, but then she'll give me her napkins to launder. I'm much better at doing laundry than she is. I suppose getting them clean depends on a number of factors: what you ate, their material, how well you handle laundry tasks, choice of detergents, etc. I replace the napkins after a couple of meals, depending on how much they've been used. Sometimes after one meal, sometimes after several. With guests, always fresh, clean, pressed napkins and place mats. The idea of using paper napkins or towels seems so wasteful, especially around the house. Just throw 'em in the laundry with other things you're washing.

Saw some in the local Goodwill less than a week ago ...

This afternoon Toots asked me if we could cook and eat the uncarved Halloween pumpkins to which we have access. I recall having been told, or read somewhere, that these pumpkins are not very good eating, although the seeds are nice when salted and roasted. What's the deal with the meat? Is it good to eat? How might it be cooked to best advantage?

Why "expensive" knives? What is an expensive knife? Can you provide examples? How does using such a knife reduce pain and discomfort in my hands?