Darienne

Wonderful videos. Watched them both in fascination. So good to watch professionals make it all seem so easy. Obviously you have to go there and visit them Minas6907. Probably not an acceptable site for a honeymoon. All best in your upcoming marriage.

Your egg recipe sounds delightful. OTOH, I have never understood why I can eat that kind of dish for lunch or supper. Absolutely adore Egg Foo Yung, made at home. Can't speak for local restaurants. And yet I can't even eat an omelette for breakfast. Absolutely plain eggs or nothing. I've never even tried Huevos Rancheros in the southwest. Follow-up to the ketchup remarks of the other day...I love ketchup on Tourtiere and hamburgers. Oh, and meat loaf which I haven't made in a couple of years. That's about it. As Huiray says, it's great on some things.

Many thanks for your thoughtful lack of addition in the photo. You are correct. Some of us more delicate folk would have been quite taken aback!

My Blueberry Cobbler Recipe 2 c. fresh or frozen blueberries 1 t. freshly grated lemon zest 1/3 c. sugar 1 T. lemon juice 1 t. cornstarch 1/2 c./4 oz/1 stick butter 1 c. AP flour 1 1/2 t. baking powder 1/4 t. salt 1/4 c. sugar 3/4 c. milk Preheat oven to 350˚F. Melt butter and pour into baking dish. (I used an 8" square glass dish) In a medium bowl, stir together flour, baking powder, salt and sugar. Add milk and mix into smooth, thick batter. Pour into dish and try to spread fairly evenly over melted butter. Mix berries, zest, sugar, lemon juice, and cornstarch until combined and spread on top of batter. Bake for 45-50 minutes It's not a diet recipe with that amount of butter, but it sure is good.

Big wonderful blueberries on sale today. Ed picked up two huge flats. Made my favorite Blueberry Cobbler Recipe. Delicious. Took three recipes and made my own out of them. So I guess I can safely call it My Blueberry Cobbler Recipe...which I did. The scrabbly little empty bottom left hand corner was my taste of the cobbler...just in case it was poisonous. I always look out for my family.

You are back and we await your adventures, cooking and otherwise. Wonderful.

Thanks for your reply. If my camera (and I) worked properly I could send you a photo. Alas, neither of us does. So, it has four blades: a short set opposite each other and a longer set at right angles, also opposite to each other. (Image from https://www.cuisipro.com/en/WhatsNew/Cordless-Herb-Chopper-plu74-7190.html) Here's a photo which I hope helps. What you can't see clearly is the second short blade (left side sort of) which is opposite to the visible short blade. Yes, we did the shaking thing. Wet stuff simply didn't move. Yep, like trying to mow wet grass. And dry stuff moved only when there was very little in the machine...which makes it useless. No real information is given about how to use the machine either online or with the item in the box. It's not that I'm determined to fit this into my life...I really want to know if anyone out there has made it work.

A gift of course. It does work when empty, so we know it works. But it doesn't work with herbs which are not completely dry after washing. And it won't work with more than a little bit in it at one time. Has anyone had any success with this item? Thanks.

Salmon we fry/poach in lime juice.

Hi Prabha, I flipped through the book looking at the storage information and the bars will keep at room temperature from 2 days to 1 week. (In the refrigerator from 1 to 2 weeks.) I owuld imagine that this is based on the ingredients. There are no preservatives in the bars so that's where the short room temperature storage lies.

The Clif bar substitutes are called Nick Bars and the nutritional breakdown per bar is: Calories 195, Fat 7.5 g (Saturated 1.8 g), Cholesterol 1 mg, Sodium 41 mg, Carbs 29.8 g (Fiber 3.2g, Sugars 19.8 g), Protein 4.9 g. The recipe does not contain soy. I have not made the Nick Bars. As noted above, I am stuck on the Citrus Bars and in fact, just made another double batch today, one of the variants, further varied by my own fair hand, of course. Good luck with the book. It's pretty good.

The posts above are so brilliant with the re-purposing of familiar kitchen items. Reminds me very sharply of why I love being on eGullet. The generosity of the members is outstanding, as always.

I should be exceedingly grateful for said salad. Please post either online or PM me. Not at all concerned about 1 tablespoon of sugar. Thanks.

Smithy, I should have mentioned that I have tried a number of bean salads with different vinaigrettes and I just don't really like them. The salad, while sweet, is very pleasing, especially as one of a number of salads to choose from. But it has a ton of sugar in it and the DH really objects to that. Thus the search... This is a regular summer supper for us: romaine or greens on the plate with a chopped tomato on top, and then a number of salads to choose from: cole slaw, broccoli and cauliflower salad, sweet potato, poblano, corn and black bean salad ( a combination of 3 recipes), tabouleh, a chickpea and grape tomato salad, a quinoa salad...etc, etc. Plus a dish of hummus, fresh bread, canned corn beef (a guilty pleasure), cheddar cheese, etc. Not a necessity. Just searching for this optimum plain bean salad. A 2014 goal.

Dear Smithy, I found myself nodding in agreement with your post. Your troubles are my troubles also. However, we don't use non-stick pans so that part is not serious. Our current problem is gritting our teeth and purchasing a second one of your 'Turner in the Center'. The good metal ones are not inexpensive and although DH has faithfully looked for one in our local second hand stores, the good ones are not to be found. So actually today is D Day for metal turners and we will buy a second one. I just can't manage with one with both of us cooking. Turner #1 is constantly in the dishwasher when I suddenly need it. A sad story I know, but that's life.

Thanks, Nakji, for re-starting this topic. Went back and found my earlier post. Totally forgotten about it. We haven't gotten all that far in having folks over for lunch, but we have made a start. And as for the Power Hungry thread. I see that I mentioned the Citrus-Seed-Fruit Bars. Well, they are so good that I have continued to make them regularly, and tried other bars only occasionally. Have to get back to that... Would like to add a couple of new salads to my repertoire. Salads which are not primarily greens in this case. Really need a good bean salad. Calipoutine's ex-M-i-L's bean salad is THE BEST...but it's pretty high in sugar and I'd like a bean salad without sugar. So far, I've not found one. They are all not to my taste, although I love beans and we eat them a lot. Just not in salads. Not lofty goals, but still mine own.

Tell us something about yourself. Male or female? Old or young? In school? Professional chef? New at cooking? Whatever.

annabelle, perhaps most restaurants where you live will serve poached eggs...I can assure you that where I live in East Central Ontario, they will not.

Although the contents of Delights from the Garden of Eden are wonderful, I'm afraid I have two more complaints to add to yesterday's complaint of weight. The size of the print is exceedingly small...and I am getting exceedingly old...even with glasses on and much of the text is fainter than I would like. What a shame. It just may be enough for the author to lose one sale. It all adds up to just a bit too much.

And most places won't do poached either. We used to order fried over easy as we traveled across the USA. Until over easy started to mean raw. Now we order over medium (to get what I consider over easy).

Interesting question and interesting answer. So many recipes instruct that you saute the onions, or whatever, for 3 minutes before adding the next ingredient. And I find that I am always sauteing the whatever for much longer before it gets to the correct point for adding the next ingredient. This suggests that my pan is not hot enough when I start out. Thanks.

If we are going to talk about silicone and spatulas, then I have to post a word about my favorite spatulas, the Trudeau one piece silicone in various sizes and shapes. Love, love, love them.

Delights from the Garden of Eden has finally arrived for me in my local library through ILL. (Never buy expensive cookbooks sight unseen.) But if Andie liked it, it should have been good enough for me. Wonderful book. So much history and tradition and color. Wonderful. Haven't tried anything yet, but I just got it yesterday. My one 'complaint' is that the book is SO heavy, I can't read it lying down in bed. Some complaint. Thanks for introducing it Andie. I'm going to think seriously about buying it (in my none-cookbook buying mode).

I'm with paulraphael on this.

WOW!! and Welcome.