Darienne

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.

I'd try that recipe with the habanero except that my DH doesn't really like sorbet or sherbet or anything which isn't rich-tasting ice cream. Maybe next time we have a group over at once. My favorite DL ice cream recipes are the Aztec "Hot" Chocolate Ice Cream and the Orange-Szechwan Pepper Ice Cream, both of which are currently in the freezer. However, I make them with a cornstarch base which nicely subs for whipping cream and eggs. At least it's enough for us.

No problem. Here is the actual recipe: http://mostlyfoodstuffs.blogspot.ca/search?q=Macaroons+with+Chocolate+Ganache .

Just looked it up myself at the source again to make sure I hadn't made a mistake. The recipe calls for sweetened coconut which is what I used. However, as to brand...I have no idea. This coconut came from my usual bulk food store and as for what I used before?...I have no idea. It might have even been some commercial brand from a grocery store. It was too long ago. The mixture did not seem dry at all when put into the oven, but I suppose that's what it was. Looking over the recipe again...no idea.

They simply came apart. It was as if you had put several small antagonistic magnets together...they simply came/fell apart. I was able to stick some of them back together again using two silicone spatulas to push the mixture, but even so, amounts of them came apart again. Never seen anything like it before. Very frustrating. No idea why.

OK. I'll bite and make this personal. We've never had Singapore Noodles in a restaurant that I can recall and I have no idea where I got my recipe. I've looked in several of my standard Oriental Cooking cookbooks and can't find it. I think I got it online from the days when I didn't save provenance of recipes. We love this dish. Ours has: noodles, bean sprouts, bell pepper, shredded cabbage, sliced onions, garlic, ginger, cooked pork (fried ground pork or shredded pork) chicken broth, soya sauce, brown sugar (omitted), salt & pepper and curry paste. The curry paste my DH likes is Red Curry Paste, Aroy-D brand. Our small Asian grocery carries a lot of Aroy-D brands. I could also add that we live outside a small Ontario city, very provincial, and all the Chinese restaurants serve the same lowest common denominator buffet style food. They pretty much each has a noodle dish which we usually ignore. Toronto, 90 miles north and east, would have excellent restaurants but we try to stay out of Toronto as much as possible.

Well, I would love to see your recipe, please. Either online or PM. My macaroons, which I have already made successfully 4 times, were a disaster this time. I'm going to start a thread to see if someone can help me with whatever I did incorrectly.

Amazing, merstar. That's exactly what I have planned to make today. My recipe comes from eGulleter, Deensiebat.

Thanks Ruth. I can always fall back on my old standard large rounds. And no, you can barely get all the candy mixture out of its container before it simply hardens inside around the walls. It helps to work with someone who can reposition whatever sticks need resticking.

Watch out, gweb. They'll get you for that!!! Thanks rajoress. It's never exactly what you want, but it's a good start. Have you ordered and used any of these lollipop molds yourself? The problem can be can that they really aren't formed quite correctly to take a lolly stick. I've had that experience. Except for the paw print mold, they do look as if they might well be correctly formed to take the stick. Thanks again.

I make lollipops for local organizations to sell to made some money. And while I do have a goodly number of hard candy molds, I've been unable to find suitable dog molds and would dearly love to buy some. I've checked a number of online sites and found nothing that I can use so far. Any help out there? Please and thank you. Sorry. Should have been more specific. Hard candy dog LOLLIPOP molds only.

Eat part of the cookie dough. It's why I don't often make cookies. It's so yummy uncooked. Especially shortbread dough.

Thanks for all the help. I'll look for one of those Ateco bowl scrapers locally. Never thought of 'banging' the paddle. As for lickers, I've been forewarned not to mention them but they have four legs each. Great helpers. And me, of course. And as you say, paulraphael, it's still scooping stuff out in the end and I tend to be a lone cooking type except for the aforementioned licking buddies. DH helps do this one when he's around.

Thanks paulraphael, ice mentor supreme. The mix is not hard...it's like soft serve, but the dasher thingy is a pain to scrape off with all the bits and pieces sticking out. And I'm not much good with my arms and hands anymore getting stuff out of a straight-sided bowl. I figured with all the engineering types on eG that someone would have some clever idea of how to do this thing easily and with grace. I already don't spin it as long as the suggested time prescribed and goodness knows, soon the problem will be keeping it cool long enough to get it churned. I usually bungee-cord two athletic-type icing packs around the outside of the machine to keep it cool in the humid heat (which we haven't begun to get yet.)

Might have missed something, but could someone tell me about the black shirts?

Since I found a Cuisinart ICE-20 ice cream machine several years ago in a Utah second-hand store for $5, our lives have changed dramatically. Well, maybe not dramatically, but definitely for the better. From an ice cream 'distainer', I have become an ice cream lover and am quite popular in my neighborhood, especially with the children. Ice cream is constantly on the menu. The problem remains though: how on earth to get the churned mixture out of the inner bowl and off the dasher with any ease. I use a large and a thin silicone spatula and a plastic putty scraper. When my DH is around, he helps get the mixture out with his superior forearm strength, but then this morning the task was mine alone and I muttered rudely as I struggled to get all the mixture out. All shared tips and tricks for this job greatly appreciated. (Am waiting for the lilacs to bloom to try dcarch's Lilac Ice Cream.)

What beauties those chocolates are.

So, in keeping with my solemn promise, I made a brand new recipe from Power Hungry: Morning Maple Bars, p.68-69, using the maple syrup given to us by maple syrup producing neighbors just on Friday. Followed the recipe pretty religiously except, of course, leaving out the salt (high blood pressure dictates) and using peanut butter instead of another seed butter which would have been preferable. Alas we live way out in the middle of nowhere and if you don't have, you don't get. The results were very nice, except, as warned in the 'tips', the maple syrup was somewhat overwhelmed by the peanut flavor. I even did the prescribed toasting which the tips said you could ignore. Not nutty or seedy enough for my taste, although very nice. Still useful for breakfast.

Finally did a variation on the Citrus-Seed-Fruit Bars, Cardamom Fig Bars. Did not toast the walnuts (how lazy can you get?) and added a whole teaspoon of ground cardamom. Delicious. Great. Loved them. The only problem is that the cheapest figs I can buy cost double the best dates. And as for the basic Citrus-Seed-Fruit Bars, I process only the pepitas. Don't bother with the smaller seeds. I really do have to try something completely new.

Thanks very much, dcarch. I will have to translate that into my own ingredient and cooking method, but you have provided what I needed and I am grateful. Our lilacs are not in bloom yet so it may be quite a while until I get a chance to make the ice cream, but I'll report back when I do. Thanks again.