Marlene

It's just me, myself and I for dinner tonight, and I'm in the middle of making a roast pork with mashed potatoes. Since I plan on consuming a large quantity of the pork, I shall follow the WW commandment of using margarine and 1% milk in my mashed potatoes. Not as good I know, but it makes me feel virtuous somehow

HW uses half and half for mashed potatoes (and sometimes cereal) Heavy cream for mashed potatoes. Well yes, if it's in the house. I only have it in the fridge when I'm planning to bake though. Half and Half we always have

HW uses half and half for mashed potatoes (and sometimes cereal)

DAMN! That's one big baby! My son was 9.5 and I thought he was huge. he was 10lb .6oz. Ack That's right, I remember that. And I agree. HW likes whole, I like 1% and the dr. said 2% for the lad, so I wasn't buying more than one kind of milk. For the longest time, we all drank 2%, and now we've switched for the most part to one percent.

Ok I have a question. Are all the recipes in this thread kosher? I honestly don't know, not being Jewish. I'm going through and adding the recipes to the archive as I come across them, and if they are, I'd like to add them to the right category. thanks for the patience with a dumb question!

Here is a recipe for Toby's Fish Dumplings in Turmeric Sauce.

Here is a recipe for Aunt Ida's Sponge Cake. From Sandra Levine

That's true. I drank gallons of the stuff during pregnancy because I thought mistakenly, the baby needed the extra fat. Maybe that's why he was 10lb+ when he was born . Seriously, if you only drink it a little, then go for the whole stuff if you like it. As far as children go, they say whole milk until age 12 usually except in the lad's case, because he was always off the growth charts, they said 2%. The kid's 10 and he's as tall as I am.

Whole milk does taste too fatty for me. We usally drink 1%. Occassionally HW goes on a 2% binge I drank whole milk during my pregnancy like it was going out of style. I gained 70lbs. Your wife is right

Mark- Wouldn't that render the bacon soft and "uncrispy"?? I like my bacon slightly crispy and I imagine the microwave would sort of "steam" it. Correct me if I'm wrong. I like the idea of using it to partially thaw meats for thin slicing. I use mine to: - melt butter or ghee - reheat certain items (never meats or especially chicken which I think gets a nasty "chickeny"taste . Mainly reheat rice, mashes, soups, chilli, coffee -quick "steam" vegetables in a bag -re-heat breads (normally pita or other flat breads) I don't believe I ever used it to cook anything though. FM Actually, bacon gets quite crispy in the microwave. I use mine for partial defrosting popcorn baked potatoes (finished in the oven) Kraft dinner for the lad reheating pizza (my microwave has a crisper pan to make crisp pizza crusts) warm milk (when the lad can't sleep) melting chocolate

Here is a recipe for Trish's Sauteed Carrots.

When I get really adventurous (or perhaps bored to death ) I'll try and copy some of your recipes to the archive with your permission of course! I did notice that I couldn't copy them over either, so I may have to try pasting into word and then go from there. Or of course the good old fashioned data entry way.

I see a TDG article in the making

I have found that the convection broil in my new oven works much better than my old conventional oven. I've broiled steaks several times in it when the weather was really too awful to grill, and I get a nice crust on the outside of it. I alway use my broiler to carmelize the sugar on creme brulee, even though I have one of those kitchen torch things

We don't have chicken over here as far as I know. But as for weird flavors... roast beef is WAY weirder than chicken. Lay's occassionally trots out a Roast Chicken chip which is great, except it never stays around long. There's another brand, Napa Valley that makes Roast Chicken, but that brand is practically impossible to get in Ontario. Old Dutch made a short run here, but Hostess, Lays, and Humpty Dumpty more or less ran them out of town

What about using a hand mixer instead? I find that works better with drier ingredients than the blender

That's ok. I don't know what day they actually received the package, so I'm not sure how long they sat at room temp even though they are vacumn sealed. I'm thinking this time, I'll heat both of them, just in case! Thanks so much. I can't wait to try them!

I received my brisket and pork whie I was away. Fortunately, my neighbours who were picking up my mail, had no idea of the delights inside the package. They are both safely stored in my freezer now for eating later this week. Should I just thaw them and eat them cold? Reheat them?

Here is a recipe for Cream Sauce for Lobster. Awbrig, you're offically in the archive! (I'm everywhere folks.) Put your recipes in the archives and post the link in the thread!

I have to chime in on the chilling the dough part. It works everytime to ensure cookies don't spread as much.

Here is pixelchef's recipe for Chewy Chocolate Chip Cookies. I'm back............

Sorry if I implied that it was. My mother, who is a *no joke* good cook, made something from it last week. Heck, I consider a glossy, decenty written food mad a good way to spend alcohol tax maoney! That's where I got my creme brulee recipe from, that everyone raves over. Unfortunately, it's only published quarterly and you'd better be there when they come out. They go like hotcakes. (where DID that expression come from anyway?)

Patience is a virtue, patience is a virtue, patience is a virtue, patience . . . I want my pork NOW!!!!! I have to wait until I get back from Mexico to get mine (pork and brisket that is )

Here is a recipe for Peanut Butter Burgers. Ok, you asked for it. A really spicy mustard works well with these and of course, fried onions!

Day from hell... Spent way too much time on e-gullet Running around, trying to get ready for vacation on Sat. Weather is miserable with freezing rain on and off all day Thursday is Tutor night for the munchkin, and since they study in the kitchen, it's dificult to get dinner ready. I finally gave up and ordered the munchkin a pizza, and I convection broiled a lovely rib-eye steak for myself accompanied by a tossed green salad with a garlic vinegrette, complemented by Basildog's awesome walnuts (which I hid from everyone else in the house. HW is flying in from NY tonight (maybe) so I've saved a steak to broil up for him because he'll be tired