Marlene

The confit is almost done. It's been cooking away for about 17 hours. I used less demi-glace than I have before, and the texture is somewhat different, but not a lot. It does however, smell like french onion soup, which I think is caused by using the port

It isn't just flying. Try crossing the Canadian/US border in an RV No meat, dairy, or produce of any kind. We went through the border empty and shopped on the other side. Coming back, we had to throw out the meats and dairy we hadn't used before crossing. We've never been searched when crossing the border in our RV, although we have been asked whether we are carrying any of those goods. As I explained to my husband though when he was muttering about throwing perfectly good food out: "the first time we try to bring this stuff back, will be the first time they search us." And I'm already a marked woman at Customs because I forgot to declare something once

I keep reading this in many places, don't use a hand mixer for mashing potatoes. Why not? I have tried a ricer and assorted shapes of hand masher but the ones done with a hand mixer are always better. What is so wrong about using a hand mixer? It is, of course, always possible that my manual technique sucks, but I still think my mashed potatoes are better, much better, than most I get to try elsewhere. I've been known to use my hand mixer to mash potatoes and the results are great! I don't have a ricer

No I don't I swear. In fact I made a pancake breakfast for my entire neighbourhood once and everyone swore they were the fluffiest they'd ever had.

Woodburner. French Onion Soup recipe. I did not add any demi-glace to the soup itself when I used the confit. It was amazing.

Third batch of onion confit now in the slow cooker . This time I used: 7 med - large onions 1/4 cup port 2 T EVOO 2 T butter 1 T beef demi glace I didn't put bay leaves or Thyme in as I'm planning on using half of this batch for French Onion Soup later this week. I used less beef demi glace than the previous times, and more or less followed Toasted's recipe I'm going to cook it on high till I go to bed, then turn it down low over night. I'll report back.

I don't know about the rest of y'all, but I let out a most Homer-like "Woo-hoo!" when I read this. But now I'm curious as to details. Can you give a fuller description of it? Sad to say, I've never heard of such a course being offered so have no context. For me, cooking classes look like fun but not my kind, so to speak. OK. Just for you. The objective of this course is to present suggestions and solutions to challenges encountered when cooking as a person with disabilities, and cooking for persons with disabilities. Lessons will involve the issues of safety, methods, and equipment. Recipe links will accompany the lessons, as well as links to sites we have found helpful for understanding focus disabilities. We will make use of photographs for illustration; links to products available; and home solutions, that help ease the challenges concerned. Disabilities we will be targeting will include hearing impairment/deafness; mental retardation focus, which will cover in its scope other mental and physical disabilities, ie., care for persons in wheelchairs, Alzheimer's patients, people with mastication problems, grip and coordination problems; vestibular disorders, ie., balance and coordination problems, and vision impairments. We will also target some solutions and suggestions for dealing with problems encountered such as nausea; touch on some dietary restrictions such as suggestions for low sodium; low fat/cholesterol; adding good fat and nutritional elements for difficult appetites and abilities to eat, ie., color and texture issues, and problems with eating while on medication. We are looking forward to a Q&A on this course, to encourage open discussion and questions from the forum. I'll post a reminder announcement on this thread, shortly prior to the April 21st announcement on eGCI, for the course presentation on April 23. I have been monitoring the progress of the three instructors of this course as it has been coming together, and I personally believe anyone with a disability or who cares for someone with a disability will get a lot out of this

That's possible, fifi, especially as my demi-glace is store bought, not homemade. I have not quite progressed to the homemade stock/demi-glace making yet I'm going to throw on a batch today using port and some demi glace and see what happens!

I'm really liking the idea of using Port. Tomorrow is a good day to start a new batch of confit I'm thinking

Hey! We're not that isolated here

Well yes. I have both. I love my Bamix hand blender, but my hand mixer is just right for some things.

I only recently aquired a stand mixer (and immediately fell in love). However, I still use my hand mixer for a few things like mixing pancake batter and sometimes making Ceasar Salad dressing.

Now see, I learn something everyday here. I always thought that the only difference between a Roy Rogers and a Shirley Temple was gender. Boys would order a Roy Rogers and girls would order Shirley Temples. God forbid boys should ever be caught ordering Shirley Temples (except for my son of course )

Seems like a waste of good demi-glace, in that case, don't you think? (Or maybe I'm only saying that because my own supply is running low and therefore being hoarded. I should really get my act together and make up another big batch while the weather is still cool....) Never! The demi glace is the perfect touch as fifi says for that nice silky texture And unlike fifi, I did get a decidedly beefy taste with mine. Perfect for the French Onion Soup I used it for!

All of the recipes in the Leaf Salads course are collected in RecipeGullet, with a link back to the course in the introduction of each recipe for easy reference.

I don't think so. At least not in any search I tried.

I don't know. But the Star thinks it does. I'd really prefer to do away with "Hogtown" though

Toliver, would you get better soon so you can think of something other than more work for the eCGI? Just kidding.

psssst. RecipeGullet.........pass it on. English Cheese & Onion Pie (if the recipe is good enough to post here, it's good enough for the archive meaning in compliance with copywrite etc ) Please post your recipes in the Archive and provide a link in the thread. This has been a public service announcement.

Good luck. I googled to no avail and I also have a couple of "Why do we say it and expressions and their origins books, and I couldn't find it.

It come from My Fair Lady and was the writer's way of paying tribute to George Bernard Shaw's original Pygmalion from which My Fair Lady was adapted. (I think).

Member bio threads. This is where members post bios of themselves. Off topic gets a bit more free rein here as long as the subject is relevant to the member's bio. Since this is your profession, I suspect it has relevancy

A pound is a pound is a pound . However, a pound of muscle is smaller in size, so more muscle can be packed into one place. When replacing fat with muscle, that's basically what you are doing, which is why you may not notice a weight loss.

This is the recipe I use now all the time. I used to make it in the blender, but I found I continually had consistency problems. Using my hand mixer or immersion blender seems to have solved the problem. At least for me

Caesar Salad Dressing For those of us who are coddled egg challenged! 2 egg yolks 2 tsp dijon mustard 5 cloves, garlic, finely minced 1 T lemon juice 1 T lime juice 1 tsp worchestershire sauce squeese, anchovy paste olive oil or canola oil freshly grated parmesan cheese garlic croutons bacon bits, (optional) Using an electric hand mixer or immersion blender, beat egg yolks until pale and thick. This will take about 10 minutes or so. Add the dijon mustard and mix thoroughly. Add the oil in a steady stream until it looks like you've made about 3/4 of a cup, and it is nice and thick. And the garlic, lemon juice, lime juice, worchestershire sauce and anchovy paste and keep mixing. When tossing the salad in a wooden bowl, you can rub the bowl with additional garlic if desired. Taste. Now is the time to adjust for flavour, thickness etc. Add more oil for more dressing. Add a touch of lemon juice if the mixture becomes too thick. Keywords: Salad ( RG914 )