Marlene

An update on the Cuisinart Grind and Brew Thermal Carafe Machine. I've been using this machine for quite some time now. This is generally a great machine. It still grinds and brews terrific coffee and the coffee stays hot for hours. It sounds kind of like a rocket launcher when grinding, and the worst thing about it is the grinder sticks sometimes when I'm trying to get it out to clean it. Damn near broke my shoulder this morning trying to get it out. I don't know if that's a flaw of the machine in general, or just the one we have. I'm currently in touch with Cusinart to get a replacement to see if it's any better. We've been experiementing with different beans. Currently we're trying Kenya (a little bland for our taste), Gutamalan (one of our favourites), and still to try are Nicaragua and Sumatra. Any other good grind and brew machines out there?

I forgot, I do corn in the microwave too, although I shuck it first and wrap each in a paper towel.

You can cook in microwaves? I used to have a convection microwave and occassionallly would broil steaks in it when it was too yucky to bbq. Mostly these days, I use it for softening butter, starting my baked potatoes and re-heating things. Defrosting when I've forgotten to to take something out of the freezer in time. Occassionally popcorn, although we now have a hot air popper so I use that more often than not.

Bravo! I must confess, I don't always add the sugar either. It depends on what I might want to use the confit for.

You don't drink much do you Pan?

Isn't that the truth. Ryan will eat cookie dough forever if I let him.

The better the wine is the less likely a producer is to put it in half-bottles. It is well known wines mature better in larger bottles. Some obsessed producers will bottle some small productions from great vintages only in magnums (1.5L) bottles. So considering the best wines are not (and should not) be put in half-bottles the offering better wine argument is out the window. True. Anything I have in half bottles is not the really outstanding stuff. It's more an everyday wine rather than something special. I have a few Shirazes in half bottles, and a number of wines from the Carmenet winery in California. My good stuff, (the Amarone's etc), or anything I have that is being cellared for a while are all full bottles - on the other 3 wine racks. Well, hubby does get one wine rack for his wines

Um, no Pan they're not I have a whole wine rack downstairs, devoted to half bottles just for me

It's becoming more common here in Ontario. For example, hubby likes white, I like red. I don't really want to drink a whole bottle of red by myself. Ok, maybe I do, but I shouldn't. The half bottles are wonderful for that sort of thing. And here, the business lunch never seems to be complete without a little wine, but not too much. Again, half bottle to the rescue.

If you're going to use Amazon.ca , maybe you could use the eGullet link to purchase them, thereby helping to support the site. The details on how to do this are amazon.ca egullet link

I never leave my cookies out overnight to cool. I don't know if maybe they're getting to much air? On another note, I saw the title of this thread and it reminded me I had some peanut butter chocolate explosion ice cream melting slowly in the trunk of my car! I rescued it. Thanks!

Don't you just hate that? I'm not a fan of Hangar One myself. However, I do adore Belvedere

I've always assumed it meant to use a double boiler or some such. I must confess, I almost never do.

Ok. Here's what I put in the archive. Onion Confit Feel free to make suggestions or changes and I'll make them. Thanks everyone

aw shucks fifi. Tell you what. I'll put mine in the archive with special credits to you and woodburner who started the whole thing. Now I gotta make some more confit!

That's really weird. Mine takes about 18 hours using the same method. I don't know if it had anything to do with the lack of EVOO, but I can't imagine why it would. Although I don't think I've seen anyone use spanish onions either. Maybe they are "drier" than other onions? Darned if I know. It should have worked fine!

Onion Confit this recipe is really a collaboration of some of the finest of eGullet, including fifi and woodburner. I am indebted to both of them. For without them, I should never have known the joys of confit! 1/4 c butter 1/4 c EVOO 1 T demi glace 3 T sherry and or port 1 T brown sugar 7 large onions sliced, enough to fill crock pot optional, thyme, bay leaf Throw everything in the crockpot and stir it up. Put crock pot on high till you go to bed. Stir before going to bed. Turn crock pot down to low for overnight. Turn crock pot back up to high for another couple of hours when you wake up. Time about 18 hours all told. Note: Onions may vary as to water content. The onions used in this recipe are regular cooking onions. Keywords: Side ( RG1010 )

Onion Confit this recipe is really a collaboration of some of the finest of eGullet, including fifi and woodburner. I am indebted to both of them. For without them, I should never have known the joys of confit! 1/4 c butter 1/4 c EVOO 1 T demi glace 3 T sherry and or port 1 T brown sugar 7 large onions sliced, enough to fill crock pot optional, thyme, bay leaf Throw everything in the crockpot and stir it up. Put crock pot on high till you go to bed. Stir before going to bed. Turn crock pot down to low for overnight. Turn crock pot back up to high for another couple of hours when you wake up. Time about 18 hours all told. Note: Onions may vary as to water content. The onions used in this recipe are regular cooking onions. Keywords: Side ( RG1010 )

Noooooooo! How long in total was it on for. what did you use for ingredients? No help for it. You'll have to try again

Manitoba Goldeye Ontario: Octoberfest sausage or Ontario Pork.

Canada - Maple Syrup Canadian back bacon

I got my love of them from my mother. Every night, mom and dad's ritual was to sit down when he got home from work and have two drinks before dinner. During this time, kids were not allowed in the living room My mother always had a Manhatten, and today whenever she visits us, it's still her drink of choice. We normally make it with Rye Wiskey, but I'm going to ask hubby to try one with Maker's Mark since we have some of that in the house!

Same way you'd thicken gravy itself. Use a roux. Mix equal parts flour and butter (oil or crisco if you prefer) and brown in a little pan. Lighter colored rouxs give you thicker gravies and sauces. A roux is equal parts butter and flour? Who knew? Apparently everyone but me To be utterly technical, a roux is the cooked version. The uncooked version of equal parts butter and flour, uncooked, is a beurre manie. another way to thicken the sauce in stews that doesn't resort to rouxs or slurries (or reduction, if reducing too much will make the sauce bitter), is to take out some of the vegetables (you may wish to add a few more to begin with), puree them in a blender, then add the puree back into the stew. ok, then here's another stupid question. Do you melt the butter first and add the flour to it and mix together, or do you add each part to the sauce separately?

It's not that they're uncommon in the States or in Canada. It's finding the right one. I have five or six, but there's only two I really use that feel just right.