ElsieD

Care to share the recipe?

Metro carries it as well if you have one of those.

Anna, are they crispy cookies?

Thanks for clarifying this. I have no problem with either measure - I just wanted to make sure. I am totally making this as soon as I can get my hands on the right size pan.

Thank you for posting this. I just want to clarify one thing - the butter is listed by weight while the other ingredients are listed by volume. I am used to recipes being in either all weight or all volume so just want to make sure that this is in fact a mix. It looks delicious and I look forward to making it.

I too would like the recipe for this. It looks delicious!

I made mayo for the first time this week using the Serious Eats method. I couldn't believe how easy it was.

Trying to post the picture again. I'm so VERY new at this.

It don't know if this will work or not, but I made this tonight. Basically, a base of puff pastry spread with basil pesto, topped with smoked mozzerella, heirloom tomatoes, more of the same mozzerella, parm and chopped basil. Just before serving it I will drizzle with some extra virgin olive oil.

After seeing the picture of the spice, I went up to our local Dutch store and bought a bottle as well. Have used it so far on small roasted potatoes. It is dry tasty stuff. Thanks to you and Anna for posting about this; I would never have known about it otherwise.

I am picking up some peaches at the market on Saturday. I am pre-ordering them as I want "seconds" because that way I know that they will be perfectly ripe and juicy. I have ordered "seconds" from these same fruit farmers before and they are of excellent quality with very little waste. I would like to freeze them. And so, I have a few questions. Is it necessary to blanch them before freezing? Can I simply cut them in half, remove the pit and freeze them with the skin on? I know with tomatoes the skin slips right off when they thaw but I don't know if the same thing applies to peaches. Should sugar be added to them when freezing? Thanks for any advice you can give me.

Thanks, all. We have ordered a frost free one.

Yes, it's true.

I am bumping this up as we are planning on buying an upright freezer and wondered if anyone else would care to weigh in on this topic. We too were told by a salesman at an appliance store no less, that we would be happier with a manual freezer due to freezer burn. However, I always double wrap food and then place it in freezer bags so I am hoping this will not be a big problem. We are currently looking at the Electrolux Icon model which has an enclosed shelf in the door to protect ice cream from (supposedly) developing ice crystals. We currently have an upright manual that needs replacing and I believe that I would prefer a frost free one.

Kerry, that looks wonderful. Is that puff pastry you are using or pizza or other yeast dough?

It don't know where you live, Tri2Cook, but I am in Ottawa and I also eat my apple pie with old cheddar cheese. And I too get weird looks.

It have some cheeks in the freezer. Can you tell me at what temperature you cook them at and for how long? And how big are they? Thanks!

I agree with Andie. I have had my Thermomix since 2011 and after an initial flurry of activity, I didn't use it much save for risotto. We have recently moved and I now store it where it is easy to get at and have begun using it again. I am kicking myself for having neglected it for so long. To give but one recent example, making bread in one of these things is a snap. Weigh the ingredients into the bowl, set the knead function (2 minutes for the brioche and focaccia I made) and presto, the dough is done.

I like pushlinch garlic which I can only find at farmer's markets about now. It is nice and assertive.

This is a response by the Wolfgang Puck folks to one irate purchaser on Amazon.com: Wolfgang Puck's Pressure Oven says: The Wolfgang Puck Pressure Oven utilizes a low pressure environment, only reaching only 1 PSI, much lower than an traditional pressure cooker, as you stated above. It's easy to clean your oven. The interior of the oven can be cleaned with a damp soapy cloth. For stubborn stains, apply a small amount of oven cleaner to a damp sponge or cloth. The following parts are dishwasher safe: * Baking/Drip Pan * Baking/Broil Rack * Rotisserie Rod * Roasting Pan * Crumb Tray * Rotisserie Removal Tool * Rack Removal Tool If we can address any of your concerns or answer any questions, please do not hesitate to contact us. KitchenTek Customer Service E-mail: wolfgangpuckoven@kitchentek.com Phone: 877-359-9747 Website: www.puckoven.com

I want one of whatever is in the picture.

We very, very seldom do this. I clean everything up AFTER I have everything done (read: make a big mess) while my husband cleans as he goes along. He also splashes a lot as he washes up and I can't stand having water flying around and landing on whatever I am prepping. So, rather than getting all snippy with him, I would rather do it myself. What he often will do, though, bless his heart, is clean up the kitchen after I am done and have vacated the kitchen. He is a great chopper and there are times when he will come in and do whatever chopping needs to be done (no cleaning) and we work separated by the cooktop. Works for us.

I just watched it and then I went to Amazon and read the reviews of this product. Looks like a good thing to stay away from.

Safe trip home.

Lovely looking dinner you have there. Beats sausages and pasta salad. Thanks for posting a picture of the seasoning. I'll have to see if I can find it at the Dutch store here. Thank you for sharing your time with us. I really enjoyed it. Elsie