Marlene

That's a hell of a lot of liquid. Are the ribs completely covered? if so, take some out. About halfway is about right and turn them every 30 minutes or so. Oven or stovetop shouldn't matter but the temp does. Definately covered..

Certainly too much liquid will make for a tough short rib. I'm not sure I would have defatted after two hours. But fro starters, turn your oven down. If you don't have enough liquid add some or take some out. I assume they are covered? If not, cover them. Braise them for another couple of hours at 250. Low and slow is the way to go here. At 325 you're basically roasting.

The King Edward also does a really good high tea if you wanted to experience that.

it's classified as "salad dressing". There are actually some things that I like Miracle Whip on although sandwiches are not one of them. There's a potato salad I make (there's a topic around here somewhere, where I convinced hordes of eGulleters to go out and slink home with some Miracle Whip) that the Miracle Whip just works better. And it was a great substitute when I was on WW.

I never melt fat in mine (I've got a waring pro) but that's more for lack of availability than anything else. I use peanut oil almost exclusively for deep frying in my fryer and it's not a problem.

Picnic items. What would you pack to go on a picnic? Sandwiches, devilled eggs, pick up some fried chicken (yes, you could make it, but we're trying to save time and labour here right?). Salads. Cookies. Wine.

Sorry, I'm with Anna. I like this magazine and I've used several recipes from it in the past. In this issue I can see the Beef and Bhajias, the sesame chicken negimaki, the roast beef with double horseradish creme, and a few others that I'll be interested in trying.

When I used the hand mixer, I only added say two cubes of butter at a time and worked that until they were just about disolved. Then two more, etc. It took a while, but I ended up with a pretty lump free dough. There were a couple really small lumps, but I didn't notice that they affected the crust.

quick question about blind baking a crust. I have beans so I can use those. What temp do I bake it at and for how long?

I fear pie crust too. I can tell you that this recipe is damn near foolproof. it's the only one I ever use now. I've also used my hand mixer, as the last time I made this, my KA mixer was otherwise engaged. It worked just fine.

I doubt that Anna! I don't have this one yet, so I'll make sure to pick one up and have a look.

Are brownies cake? If so, pie hasn't got a chance.

Anna, is this the issue with the lemon marscapone cheesecake on the front or is there a newer issue? If the former, I haven't seen much to jump out at me yet either, if it's the latter, I'll have Don pick me one up tonight!

Edible Arrangments has a store here in Oakville. It looks like they do fruit and chocolate arrangments, no vegetables.

Cake, most definately cake. My brother and I are in opposite camps as he prefers pie, raspberry to be specific. My mother always made pie, never cake. If I wanted a cake growing up, I made it myself Cakes can be elaborate structures, four layers of light airy goodness and frosting. They can be cupcakes and mini cakes. I choose cake.

Every year for the past 10 years, I have chaired the Staff Appreciation Day at my son's school. Fortunately, he is graduating from Grade 8 this year, so perhaps I can take next year off. (no he's not a slow learner. The school has a daycare attached to it that he attended for the first two years I was on Council ) Parents bring tons of food, some of it good some of of it outstanding. We provide morning coffee and treats, break treats and lunch. We also take care of their playground supervision duties that day. I made clafoutis, quiche in phyllo and beef tenderloin canapes. The theme this year was country and western. We set the tables, and this year we bought enough catcus' (cacti?) for each staff person to take one home with them. My son set the tables, can you tell? Note the elegant placement of the knife and fork Notable foods included, Red pepper-pinapple cheeseball: Salmon: Perogies: A huge meat and cheese platter Samosas (at least I think that's what these are!) We had a couple of crockpots of meatballs going as well as a few other sandwhich trays and fruit trays. Desserts are something we are never in short supply of so a small random sampling of desserts include: Baklava Chocolate chip marble brownies: And this show-stopping fruit arrangement: Of all the events I participate in at the school, I think this is my favourite one.

Why not use a mini springform pan for single servings?

My vermont castings has a rotisserie with an infra red gas burner. I do spit roasting all the time and it's wonderul. There's a sort of reasonable picture of it here

I'll weigh in here for gas and say if you go that route, you can't go wrong with Vermont Castings. They come in both natural gas and propane models.

No goose fat, but I do have beef fat!

I have a question Jack. I'm making the rosti tonight, but you don't note whether the rosti is cooked in oil or butter or nothing?

I think her 25th Jubilee was last year. Although Queen's day is also the day Beatrix ascended the throne. (I told you I was a royals geek!) Chufi, is it just you or are the Dutch particularly intent on celebrating birthdays? I'm looking forward to learning more about the foods in your country!

I'm guessing "Royal Celebrations" has to do with Queen Beatrix' birthday on April 30, which is not really her birthday, but Queen Julianna's? (sorry, I'm a royals geek).

The majority of our cruises have been on Royal Caribbean. They do have a "limited" room service menu, but they are generally pretty happy to try to help you out whatever your order. Because they have printed menus for each evening, including the formal nights, you can always ask your Maitre D' to let you see the formal night menu, explain that you would prefer to eat in your room that night, and give him your order. He'll make sure you get it.

I did Maggie, I did. Flour. 3 T of it. Still the taste was right and the crust worked, so I'll attempt this again.