ElsieD

I just bought Kevin Belton's Big Flavors of New Orleans, Kindle edition for $2.99. It is the same price on Amazon.com

Last time out at Costco we bought 770ml jars priced at 2 for $12.99.

I have no idea. I do know that for me, when I make coffee cake, the structure and look of the thing looks like the Drake one, only bigger.

That, in my humble opinion, is exactly right.

I don't know the answer but when I think of coffee cake I think of a denser cake, no icing, with a crumble type top. It should be spiced with "warm" spices, such as cinnamon.

The link didn't work.

I have these also. They're great!

I have really tasty peaches that I froze last summer and I would like to use some to make a peach pie. I assume frozen peaches for pie purposes might need to be treated differently from fresh peaches. I have done some googling but from what i've seen, but treatment varies wildly. Some say thaw first, some say don't. Some say add extra sugar, some say no need. Etc. Etc. Can someone advise me? Oh, and would the same treatment apply to a peach crisp? Many thanks.

Beautiful!

The write-up suggests that the judging panel will also include a former Top Chef competitor and a nationally acclaimed chef. It is not clear to me if there is a different Top Chef competitor every show or if it is the same one each episode. We did not particularly enjoy last season with the different former contestants.

If I take my pan off the heat, that burner stays on for 1 minute and 30 seconds then shuts off. I just timed it. Mine has never shut itself down, but that is not to say it wouldn't, under particular circumstances. If I have something cooking on a burner and I put something anywhere on the cooktop but not on the control panel, nothing happens. If it touches the control panel, it will get excited and beep until you move it but the burner stays on. It's possible that if the foreign object stays on the control panel for any length of time, the unit could shut down. It has never happened to me. If you are interested, I can check the manual. When we lived in our house I had an Electrolux Induction stove and loved it. When we moved into this condo, it had one of those horrible radiant heat flat cooktops. I hated it which is why we bought this one. I have also had gas, and there was not a single burner that would go low enough to simmer. I love induction.

I should mention that if my pan is considerably smaller than the burner, that burner will not come on. I don't have a problem searing meat, it sears evenly. If I make say, pancakes, I do need to move the outside rim of the pancake to the inside to get 100% even blowing. My induction unit is a Thermador, if that makes any difference.

@LocalHeroNo, that wasn't on the highest setting. I don't remember what the setting was, possibly 8? I've posted another picture when it was set around 6. My cooktop goes from 1 through 10 and also has a booster function for if you are in a hurry or have a big pot of liquid to bring to a boil. It also has a keep warm feature. The levels run from one through ten and you can increase/decrease any one of those levels by 1/2. So 22 settings?

I have an induction cooktop so thought I would test this out. Mine does not "auto-size". I did it in a non-stick pan and again in a cast iron pan.

On-line classifieds?

I found both of your recommended ones on the website of an Asian store. I could not see the entire ingredient list. Is it enough that a bottle says Chinkiang or Zhenjiang or should I also make sure that the ingredient list is the same as your list?

Thank you. I was making a soup with fresh Ramen noodles. I'm going to try to find the brands you recommended and pick one up. We do have some Asian groceries so I should be able to find some now that I know what to look for.

If I had access to strawberries like that I wouldn't care how much they cost. I'd be standing right next to you in line to buy them.

Those strawberries - oh, my! They look amazing!

Are you able to tell me if one of these is better to use than the other? I'm making something that calls for black vinegar and when I went through my vinegar cupboard I found these. I recognize that neither of these may be anyone's first choice but right now, it's all I have to work with.

What is the New England version that makes it different?

Thank you. I'll be giving this a read.

We talked about that and we didn't notice any difference in the taste. But then, these were eaten with hot sauce so that may be why.

All I can say is that I have never had baked wings that were as crispy as these.

Want some sauce?