Darienne

Thank you Chris Taylor for reviving this topic. Fun to go back and read it all. No idea why it didn't elicit more response. Samosas. Love samosas. And found this recipe which called for using egg roll wrappers instead of making your own dough. Now, I know that this is nothing short of disgraceful...but I did it anyway. And they were very good. I would also consider egg rolls and spring rolls in this category. Somewhere in one of the topics, someone (brilliant) suggested using cole slaw mix for the filling and simply adding whatever to this mix. Well, in the same run of cooking, in Moab to be sure, land of experimentation in cooking for me, I used said mix, although I hashed it up in the food processor. And they were delicious too. We, friends and I, put on this Chinese feast every year when we are in Moab and boy! do folks like fresh egg rolls which you can't get in Moab! Cheap heroics on my part.

Interesting. We are looking for such a pitcher also. For us I would add NOT thermos. And brightly colored, as in red or yellow.

I am quite curious about this candy floss machine. (Haven't had cotton candy in over 50 years.) What brand is it? Is it a home use machine? What are your plans for it? Can I come to your house and play with it? What else does it do? What does it weigh? Etc. Please.

Have yet to try anything out of Jeni's book although I bought it in December. Will do the Lime Cardamom this week. Maybe even tomorrow. Have extra yogurt still. And lime and cardamom are two of my favorites. Yumm.

The pair of Anna and Kerry elicit envy on so many levels. Your lunches, your friendship and your cooking partnership. I would give a lot to have a cooking partner. I do have a confectionery partner, Barbara, and that is wonderful, but a cooking partner would be a bonus. Perhaps I should advertise on Kijiji? Wonderful blog even so far.

Tabbouleh.

Hello Kerry and Anna, I'm looking forward to reading what the two of you cook up. And I'm curious about your new cotton candy machine. Used to love cotton candy when I was a kid. Should be a good week.

That photo could be just about anywhere in Ontario...land of a zillion lakes and rivers. It could be Peterborough for that matter on the Trent Canal. Could it be Tri2Cook, way up north?

Then nothing much has changed. DH and I were vegetarians...almost vegans some of the time...for about thirty years. This ended pretty much in 1990s and we have been 'Lessmeatarians" ever since (thanks, Mark Bittman). During that long period I sat on and chaired a number of different kinds of boards...another lifetime apparently...and like most boards, we had lunches and conferences and such like, and the food I got ranged from simply boring to really dreadful and awful. If you want to be a happy and well-fed vegetarian (or vegan), you have to eat food from just about anywhere else but North America.

Further north than MO?

The bridge and river makes me think St. Louis, Missouri. Way off, no doubt, but that's the way it is.

cavitating???

This blog has been wonderful. It's right up there at the very top of the eG blogs. Thanks so much.

Don't know if I missed it and can't find it...but did you make those muffins in silicone wrappers? I've seen them but not purchased them. If so, are they easy to clean? (Don't like cleaning silicone very much although I use silicone flat "silpat-type" things constantly.) Thanks.

Sounds wonderful. I had to look up a lot of the words. And disappointed with no photos, particularly for the Trajineras. How do you tie something with spring onions...or are the onions very long with tensile strength?

Thanks, dcarch. I'll save your method.

Wonderful photos as usual. I haven't seen a Cherimoya in our area for over 5 years now. Perhaps they come in and I've just missed them. No Latino population where we live. Please kind sir, walk me through how you make your Chicharrones. I just put a mess of pork skins and fat in the freezer cause I couldn't deal with trying to figure out what to do next and pick which recipe to use. Thanks.

Is it government policy that a restaurant can't change? Very curious.

Can you just pass from Monaco into France and back without going through a border process of some kind?

Did I miss it? Or just why is it purple?

I put aprons into a zipped mesh bag and then have no trouble with the long ties. ...but then I wash not more than two at a time...

We did have it for supper tonight and I added more shredded 2 yr old cheddar (Canadian) to it. Delicious. We have had "Dessert as Dinner" once or twice a month for years now. It means that you can have a large portion of dessert and not as an afterthought. Of course, the dessert has to have a certain number of ingredients in it. We don't have chocolate cake. Grains, dairy, eggs, fruit, nuts in some combination works perfectly. Sorry. I think I am proselytizing now.

Welcome to eGullet Marie-Ora and thank you for your pronunciation post. And do you cook Mexican as well as pronounce it?

From November 2010 to May 2012 without ever actually making the Capirotada. Shame on me. So today, for tomorrow, Cinco de Mayo and 1st anniversary of splitting open the back of my head...ouch...big time...I finally made it, and we have already eaten it, I along with Ed's assistant builder, Dawn, who loves to eat my cooking...whatever I make. Dawn hammers and builds. I cook. OMG, delicious. Scrumptious. Recipe by Pati Jinich, Going Nuts and Bananas for Capirotada with changes...bien sur...found in other recipes. Nothing dramatic. Well, except for the Hand of Buddha syrup ferried home from Moab in mid-January, used when I didn't have enough piloncillo syrup #2, having already tossed syrup #1 for too much cinnamon and cloves for DH. And the homemade Challah. And left out the prunes and added apples. And doubled the nuts. Whatever. We'll eat this again. It will be featured at the Annual Dog Weekend for our Mexican Feast on Saturday. :wub:

24 hours later, straight out of the freezer sliced...I think it might just taste better today. My recipe didn't say anything about 'time' or 'ripening'...?