Darienne

Did you start from fruit or from commercial fruit puree? I've never used a fruit puree but have a can of Goya Guava paste in my supply of 'not-used-yet' stuff and thought about making a ganache with it.

Minas, you are amazing. I am overwhelmed by your talent. Along with the rest of us I imagine. :rolleyes: (fainting smile here)

Well done, KS

Well done! Minas. Your work is wonderful.

Now, that's a gorgeous looking souffle, seabream. Yummm...

Hi JoNorvelleWalker, Sorry if it sounded as if I implied that you and/or your words were the reason for my question. Not at all. Your words simply reminded me that others have said they didn't like the taste of cornstarch. I've always wondered just what it was that they tasted that they didn't like. Egg taste I can understand. Too sweet. Too sour. But what are they tasting when they taste the cornstarch? Oh well...

I have a question about cornstarch in ice cream...which is what I use. What are folks tasting when they say...'I don't like the taste of cornstarch in my ice cream'. Apparently I can't taste it nor can anyone else who has eaten my ice cream and I have asked. Now when folks say...'I don't like the taste of eggs in my ice cream'. I do understand. I don't like the eggy taste in ice cream either. But what about the cornstarch taste? I might add that I wasn't raised on cornstarch puddings if that's of any consequence. Thanks.

Ericpo. I think possibly you are a figment of eG's imagination. Darienne...Thank you? I'm actually not sure if that was a compliment or insult... That was a compliment, completely. I am so in awe of folks who can whip up elaborate dinners for 50. Way beyond my level of competence...unless they are dog folks (with dogs) who really mostly don't care what they are eating as long as they are fed enough and have homemade ice cream (which I do make and quite nicely) and slushy Margaritas to follow later (which someone else makes, BTW). We mostly supply the place. No, it was all compliment.

Ericpo. I think possibly you are a figment of eG's imagination.

Welcome to eGullet Ericpo. You will no doubt enjoy your participation here. As to salad dressings. FrogPrincesse mentions olive oil/lemon dressing which is what I use almost all the time. I find that vinegar dressings are bit too...well, vinegary. But how about lime juice/olive oil dressings? Does anyone use this combination and on what ingredients? I have one salad - roasted sweet potatoes, black beans, poblanos and corn - two recipes I put together - which calls for lime juice? What else?

Well done, sir!

I can't answer your question, but would it not be better to try coconut cream, rather than milk?

Good story Jaymes. Now maybe I can do the same thing myself...when it starts fruiting.

Seconding Jaymes suggestion about growing the trees yourself. They are absolutely no trouble at all. I planted 14 seeds three years ago and gave away all but the biggest which is now one inch shy of 4 feet. It ought to start producing fruit...according to what I have read...this year. I also put mine outside during the summer. I've made only marmalade with the oranges I got the year I got the seeds. Delicious. Would be great in Cochinita Pibil.

Take them up on their offer. That's it. And welcome to eGullet.

Welcome to eGullet Rueben. I look forward to reading your posts.

One use for leftover chocolate with bits in it is to make Salami de Chocolate/Chocolate Log. There are dozens of different recipes on line for this confection. And, of course, it depends upon what you have in the house in the way of biscuits, cake, nuts, liqueurs, etc, etc. I've put a couple together and satisfied our need for a little bit of something sweet at the end of a meal. I put it into a square or flat pan instead of the salami shape, and then cut it into strips when hard. Most of the strips go wrapped into the freezer and one stays in the fridge for nibbling/satisfaction purposes. Not fancy, but useful.

With the holidays just over, it may be some time until the next fancy dessert, but I shall report back and thanks for the extra instructions.

Oh my goodness. Does this sound delicious. I read some of the original reviews about dipping the lady fingers in Kahlua and thought about dipping them in a Margarita mixture (my current obsession). Why not I ask. I think this is my next public dessert.

Oh my goodness. Does this sound delicious. I read some of the original reviews about dipping the lady fingers in Kahlua and thought about dipping them in a Margarita mixture (my current obsession). Why not I ask. I think this is my next public dessert.

Oh my! She is going to be overwhelmed when she sees that wonderful cake.

Went back on and fixed the URL. Sorry. My carelessness. Certainly, just use less of the Jalapeño (wow! it worked that time) or a milder chile, like the poblano. Try it, you'll like it.

Here's the Ortiz "de la Costa" recipe online. http://community.kin...om/node/2870 I don't know why it's on the King Arthur Flour site.

OK. Later the same day. I've been thinking it over and I do have a resolution. I am going to reorganize my kitchen. We now have a dining room and DH has become resigned to building a shallow-ish closet on one wall and into will go all my stuff. I hope. My kitchen stuff is now in the following: the kitchen, the dining room, my old studio, the garage, and the cellar (yes, cellar, not basement...this farmhouse is over 100 years old). I think that's it. And I hate it. Big time. But then is that more his resolution than mine??? But I'm making a start at it today.

I've been cooking Picadillo since before I began cooking. And long before I began cooking Mexican, although it was from a Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking, 1967. Why I bought that book, I have no idea. And like me, expert or not, I ended up combining two of Ortiz's recipes, Picadillo and Picadillo de la Costa, and we called it Picadillo de la Cabana (OK. I know the code now, but I can't make it work...that's a tilde over the 'n') or Picadillo from Cavan which is where we live sort of in Ontario. So my version has the raisins, and olives and almonds, plus the rest of the spices, etc, but also apples, pineapple, bananas (I never have pears on hand) and a large spoonful of cocoa. Not traditional in the least...don't tell the 'traditional chefs' on eG please...but we like it. Now I've never stuffed it into a poblano (which we can now get in East Central Ontario) for the first time, but I have some on hand and will try it at once. And also make the walnut sauce. Thanks Jaymes, as always.