Marlene

Caramel Sauce This recipe is from Really Nice! 1 c sugar 1/2 c butter (1 stick) 1/4 c water 1/4 tsp salt 1 tsp vanilla extract In a large saucepan add sugar, butter, water and salt. Cook about 10 minutes; stirring constantly to prevent burning. You want the mixture to start turning a light brown. When this happens remove mixture from heat, add vanilla and stir. Careful, it will bubble up. Allow to cool to near room temperature for it to thicken up. Keywords: Dessert, Sauce ( RG514 )

I'm such a sucker for this type of stuff I wonder if they ship to Canada. They do ship to Canada, but you have to call them to order: click on "Customer Service" and then "International Orders". these arrived today. I also got the port decanter port while I was at it

Has anyone bought one of these? I'm in the market for something like this. My kitchen Aid ovens do have temperature probes, but the problem is, the temperature doesn't show on the oven display until it hits 130. If I'm taking beef out of the oven at 135 for example, that gives me about 10 minutes to get everything else together. And it doesn't beep when it gets to 130 either so all of a sudden, the meat hits 135, the oven shuts off and now I'm really scrambling!

BA has the best meals I've ever tasted on a plane. I've generally given up on airplane meals, and bring something for myself. Not because the meals are so bad (even though most of them are) but because of my mushroom allergy. Airlines have a dismaying tendency to put mushrooms in every main dish they make. No matter how often I tell them about the allergy, it never fails. Something arrives on my tray with a mushroom in it. Special meals are no good to order in this instance either, since most of them have mushrooms in them too. BA was the single exception to this rule. I told them, they paid special attention to what I got. Since an airplane would be a bad place to die of an anaphalactic attack, I generally avoid their food.

Sometimes a martini before dinner. Usually filtered water, or a glass of red wine for me, white for hubby. Never soda of any kind.

I've been picturing myself having the same conversation with my husband: "Sweetie, let's fly to Raleigh in October for a barbeque with a bunch of peoplle we've never met, but are very nice"

Even worse pixelchef is when Tim Horton's put it's prices up last year. Now a medium coffee is $1.14 and a large is $1.29. Couldn't they have just rounded up the penny? How many pennies do people leave at Tim Horton's now? Lots I'll bet.

Pixelchef, unlike Jason and Rachel, we were very lucky with our kitchen reno. Even though they ripped everything out, floor to ceiling, wall to wall, they were more or less done in three weeks. I had been apprehensive about how long it was going to take because I'd heard horror stories from lots of other people about delays and stuff, but we got really lucky. Our major delay was that the contractor ordered the wrong pot light trims and we had to wait a couple of weeks after the kitchen was done for them, but it was not a big deal. It was however, very inconvenient even for three weeks, and if I'd been without a kitchen for 6 months like Jason and Rachel, I might have been prepared to kill someone. It was pretty expensive and dusty!. But it was soooo worth it.

We just re-did our kitchen (pics can be found on tommy's bio thread). For the most part, I think we got everything we wanted in it. We did hardwood floors, directional pot lighting and granite counter tops. The cabinets are cherry with the shelving inside is birch stained to match the cherry. The doors are Danish Louvre, which match the lines in the sunroom and the cherry is stained to match our cedar sunroom. We got a triple sink, with a garburator in the middle, it's been invaluable. We have moen faucet, which also has filtered water. The island is large, with pot drawers on one side, cuboards on the other and one of the ovens at the end. I did not put a sink in the island as I wanted it all for work surface, and the other end of the island is the breakfast bar. The whole one side of the kitchen is floor to ceiling cupboards. They include, pull out spice racks, a pantry with shelves on the doors, pull out bar, and an appliance pantry with pull out shelves (this is the best. No more moving things to get at my blender, food processor, toaster etc). We have two convection ovens and a side by side 25 cubic food fridge. Every corner has rack storate for hold cookie sheets, cutting boards, racks etc. One of the cupboards is a lazy suzan cupboard. Most drawers have dividers. The cutlery drawer is two tier. Pull out garbage can. We went with a Thermador cook top with a bridge burner. I like it, but it's not as fast as gas for sure. The ovens are kitchen aid, and I love the convection. We have two extra fridges downstairs and a large freezer Would I do anything different? Yes, if I'd had more room I would have got a huge gas range with multiple ovens.

hate sprouts. unless of course you are talking about the human kind.

every once in a while, my son demands a sip of my coffee. I drink it with cream, but no sugar. He hates it. And still every now and then, he wants a sip of whatever alcoholic beverage we are drinking. He hates it. I love youth. I can't believe this will last much longer

And it has been added Rasam

No that's ok. I just wanted the clarification before I put it into the archive and no one said that it had been modified. The Suvir said the recipe was from the book so I wanted to ask. It's fine as it is then Thanks!

I don't want to rain on anyone's parade her, but we need to be careful about copywrite folks . is this recipe verbatim from the book?

Recipes captured from this thread for the archive Jaymes' Baby Back Ribs Mark's South Carolina Mustard BBQ Sauce Klinks dry Rub ok, this one was already in there

Cool! (Does he play banjo? ) (If not, can he learn? He's got five months, you know.) I''ll tell him that He does pretty good Karaoke though

That happens to be the Canadian Thanksgiving this year, so I could probably make it of course I'd probably bring my non egullet accountant husband too

Steak Sandwich This recipe is by JJ Goode. Hungry college student 1/2 lb trusted skirt steak, 2/3 inch thick -Two slices of good peasant or Tuscan bread, 1/2-inch thick 2 T whole grain mustard -Small handful of arugula, mustard greens, or another pungent green -Thin slices of raw red onion -Salt and pepper Preheat oven to 450 F Wash greens, blot dry with paper towel, and set aside. Trim excess fat from and rinse room-temperature steak. Dry thoroughly with paper towel. Sprinkle ample salt and pepper on both sides. Heat non-stick skillet on medium-high. Add steak to skillet and brown painstakingly and evenly, about 2-3 minutes on each side. Transfer steak to foil. Place on oven's top rack and cook for 2 minutes. Remove steak and let it sit 3 minutes. While the steak sits, warm bread in oven -- far from the heat source -- until barely toasted. Assemble sandwich however you wish and serve with roasted portobello and garlicky wilted spinach Keywords: Main Dish, Beef, The Daily Gullet ( RG501 )

Marlene! Girfriend! Me & thee, si? Me and thee, three! Oh man - is THIS gonna be fun! Oh yeah. Can't you just see it?

Here is the Hershey Bar Cake recipe

Um, it's hard to cook in an airplane. What could I bring/do?

Marlene! Girfriend! Me & thee, si? Si, Senora. Mas recipes por favor

If Jaymes is there, I'm there.

I don't suppose Raleigh is anywhere near Virginia? Hubby has to be in Virgina Sept 8 & 9 on a course, so I could just find a way to "hop" over. Ok, I flunked Geography

You have your own tennis court? If it was far enough in advance, I might be able to swing a trip