Marlene

This should be a riot

For everyday use, I use Corelle, plain white. It comes in open stock usually, so I don't end up with endless cups and saucers. In addition, they have luncheon plates which are nice to have. They don't break easily, and the plain white can be used for guests as well, although I use my china for guests. For everyday flatware, I use either Onieda or Lagostina. Both of those also have accompanying server sets as well.

If I'm wearing white, I'll spill something on it. Everytime. I was under strict instructions from everyone not to eat or drink or even think about it, on my wedding day.

If we bring the RV, I won't need to borrow a kitchen to make the butter tarts.

Oh didn't I say? I used vanilla hazelnut beans from Second Cup. The coffee was excellent. You can set the grind to be finer or coarser. I used the factory set grind (medium). It really was a great tasting cup of coffee. No oily residue, not bitter at all. 3 hours later now, and the coffee is still hot and fresh.

Ok. I bought this one Cuisinart today. I really wanted either the Capresso MT500, or the Dualit Cordless Percolator or even the Farberware Cordless Percolator, but Canadian Stores being what they are - not. WS in the Eaton's centre possibly has them, but I don't have time to go into Toronto at the moment. Anyway, i was quite pleasantly surprised by this Cuisinart. The machine grinds the beans just before brewing. You can set it to do this automatically if you like for fresh brewed coffee when you wake up, but I prefer using cold water. Left to sit overnight, I don't think the water quality is as good. Brewing time was reasonably quick, and after grinding, pretty quiet. I forgot to preheat the thermal carafe with hot water, and still the coffee was pretty hot. An hour later, the coffee was still hot. I'll let you knnow what happens after 4 hours . There is an option to turn the grinder off if you want to use ground coffee as well. The filter basket comes out for easy cleaning and is dishwasher safe. The grinder is in the back of the machine and also comes out easily for cleaning. It has a pause and serve feature, but I didn't try it. I did notice that even after the beeps sound to let you know the brewing cycle is complete, water still drips into the carafe for a few minutes afterwards. I noticed it dripped on the hotplate a bit. The carafe is stainless steel and seems to be pretty solid. The machine shuts itself off after the brewing cycle is complete. The only drawback I've noticed so far, is that the water reservoir is on the right hand side, making it a little awkward for us left handers to fill the reservoir. But all in all, not too shabby! It isn't as big as I thought it was going to be either on the counter.

I'd be interested to know as well. I'm looking for a new thermal carafe machine.

We have an extra pantry in the laundry room where I keep items I use a lot and one downstairs as well where bigger items such as paper towels etc are stored. For when the big one hits my husband keeps says. (He could barely restrain himself from saying I told you so, during the blackout yesterday). We have more books than I can count. Since my office shelves hold mostly cookbooks, we have six Ikea shelving units downstairs under the stairs and 3 more units in my husband's office downstairs. We were just saying we have room to put several more bookshelves in the living room. Anything except clear out the books we have

Dave, thanks so much! I used this method today with outstanding results. I also used an electric mixer instead of a blender, and I used canola oil since I didn't have any pure olive oil on hand.

Yes, and I've discovered counter space is at a premium! I do a lot of the prep work at home too. Marinades for ribs etc and finish them off at the campsite. Clean up can be interesting especially if you aren't connected to water and sewage. Then you're off dumping and filling every couple of days. Still, I've fallen in love with RVing. I think we've narrowed it down to either a 24' Gulfstream or 24' Forest River.

I can't see the lastest images, but I loved the design previously. We are definately going to take two, and yes, it would be wonderful if we could get them in black!

For dessert, Simple Chocolate Mousse or Simple and Elegant Strawberries or Deadly and Decandent Chocolate Torte

Couldn't you have english on the front and french on the back?

Hi there. This would be better posted on the cooking thread. I don't think there are any recipes in the Recipe Archive yet, but you could check there as well. Good luck!

Jaymes' Chilaquiles for easy reference I too would like to see the two of these people cook Mexican together

Well yeah I guess.

Maybe that's it. When the ribs are smoked, they don't need the membrane removed. Marinaded, and plain grilled they really do. Otherwise they tend to be burnt

Yes. I do too.

I have both peugot and trudeau. The peugot is better by far.

What kind of difference? I find the ribs easier to eat. It's tough trying to chew threw the membrane. And that goes double for kids. I don't smoke ribs, just,marinade, slow cook em and grill em, but I do find the marinade soaks into the ribs better without the membrane barrier being there. I did like the papery crispness too, but they're just easier to eat this way

I remove it now although I never used to. It makes a big difference in my opinion, and I use the paper towel method as well when the ribs are cold, although I use a knife to loosen the membrane.

Chocolate Torte Very decandent For the Torte 10 oz bittersweet chocolate, finely chopped 3/4 c unsalted butter, cut up 5 large egg yolks 1/4 c plus 2 T sugar 1 T dark rum or espresso 1 tsp vanilla extract pinch of salt 3 large egg whites For the Glaze 1/2 c butter 8 oz bittersweet chocolate 2 T light corn syrup Oven to 300. Grease bottom of an 8 inch round cake pan and line with parchment, grease paper and sides, dust with cocoa powder. Combine chocolate and the 3/4 cup butter and melt over low heat, stir until well blended. In a large bowl, beat together the egg yolks, 1/4 cup sugar, dark rum, vanilla and salt until pale and thick. Gradually pour in the chocolate mixture until well blended. In another bowl, beat egg whites until foamy. Add the rest of the sugar slowly, and beat until medium stiff peaks form. Put half the egg white mixture into the chocolate mixture and fold. Fold the rest in until no streaks remain. Pour batter into prepared pan and spread evenly. Bake the torte until it puffs lightly and the centre comes out moist but not liquid. Takes about 30-35 minutes. Run a small knife around edge to loosen cake. Let cool for 10 minutes, then invert onto plate and peel off parchment paper. Let cool completely, then chill at least 4 hours or overnight. Glaze the cake with the chocolate glaze and chill again until firm, at least two hours. Use a hot knife to slice cake. Glaze melt butter and chocolate over low heat, whisk until blended. Remove from heat and whisk in the corn syrup until smooth and glossy. Set cake on wire rack over cookie sheet or wax paper and pour the glaze over the cake. Keywords: Dessert, Chocolate ( RG588 )

I like the design and the words, I'd just like the words in English. I too, don't want to have to tell everyone what it says.

I know there horror stories out there, and this is not a pretty one, but there are some good ones. My kitchen was gutted and re-done in three weeks, inlcuding custom made cabinets. So it can be done. Darren, I am so sorry!

bacon, ham pinapple, extra cheese.