Darienne

You do make the most wonderful salads.

I must admit that I hear the great compost in the sky calling....

I've been a fan of Lea & Perrins my entire life. My mother used it in salads and I use it in salads and other dishes also. And I had never heard of this white wine sauce. Interesting side note: we always called it 'wooster' sauce, what the locals call it: 'Why is Worcestershire pronounced Wooster? The reason Worcester is pronounced as "Wooster" is because that is the original pronunciation of the name. The town was named after Worcester, England, and the English pronunciation of Worcester is "Wooster"." And we have no British background at all. I never asked my mother why.

I give up.

Ditto from me...one of the oldest members of eGullet. Almost 82 years to be exact.

One has only to think of the many commercial products that people seem to love...or why on earth would they buy them ?...that others...like me...think are horrible. I could name a bunch off the top of my head...but then some of you love these products that I think are well,.....just went to thesaurus to find a more politic word for the one I am inclined to use but won't...unappetising.

That was my first question also. Where are you? Florida? Oregon? India? France? Canada? Makes a huge difference I would think.

I'm with liuzhou on this one and have never encountered any problem getting the tamarind out of its shell and mine would have been from the Caribbean seeing as it's been purchased at a Caribbean store...lots of those around the Toronto area. And we also have bottle tamarind sauce on hand always. I use it with purchased samosas.

OK. I don't understand why this is funny. Please explain...

I like it.

I'm with you in this one.

Because the spaces between the plastic bits are much narrower on the later model.

I think my mouth is actually watering. Do they look delicious!!!!

Menudo...the very word gives me the heebie jeebies....

Just accidentally came across this thread now. My apologize to Sobeys for blaming them for no longer stocking Poblanos when the reality is that Ed misunderstood what the produce manager said. The manager said they couldn't get them a lot of the time, and so it is. I went in with Ed a couple of weeks later and the local Sobeys had a goodly lot of them....and we scarfed them all. They're cut, roasted, and in the freezer awaiting some energy on my part for the next step.

Me too on this one. Of course. we can't get them in the hinterland of Ontario, Canada, but I've ignored them on visits to the Southwest on more than one occasion.

I was thrilled last summer to be given a brand new Cuisinart ICE-100, the Commercial Quality Ice Cream & Gelato Maker by a friend who knew she would never use it. Thrilled, until I realized what its limitations were. And for me, the worst of these was getting the finished product out of the machine and into its storage container. I'd had one of the earlier ice cream makers with the canister which you had to freeze separately to use but at least it was relatively easy to get the churned ice cream out of the canister and the dasher. This new machine has two dashers which are a pain to get the ice cream or even worse, gelato, out of...for me at least. And I see that other newer models of ice cream makers also have dashers that I'd rather not have to deal with. This is mine: Does anyone have any good ideas of how to accomplish this feat?

They look like fun, but I must admit my teeth were hurting just reading the list of ingredients. Peanuts and dark chocolate for sure. Maybe skip the marshmallow creme altogether.

They don't usually have them in Peterborough. I have yet to see an anaheim pepper ever in Peterborough. We went into Sobeys a few days ago and they had a lot of poblanos. We took them all. Yes, I know. But I don't really care at this point. Cut them up, roasted them, put them into the freezer. Chile Rellenos casserole is next. The manager said that Ed was mistaken, thinking that they were not stocking them any more. They take them whenever they can...which is not regularly any more.

Love smoked salmon and I am so lacking in sophisticated taste buds that I seem to enjoy it all. Ed doesn't care for it. He buys me one of those Costco Norwegian brands and I eat slowly and by myself. Sometimes it's good not to be a connoisseur. Also I like making my own Gravlax, which while it isn't smoked salmon, is still delicious salmon. As for the separation of slices...sorry, I can't help you.

We love peppers. Use them, all colors, in our salads every second supper. I've made Pepper Soup a number of times. And they, of course, end up in all kinds of dishes. I'd never heard of Pepperonata before. Your recipe, please.

Wonderful news. I'm not coming, of course, but I'm so pleased that you are planning to go back to these get-togethers.

I did look up DDL in a number of ways and found nothing useful. Please define.

Induction stoves are brand new to me and I've borrowed a unit from a friend to see if I can become accustomed to it easily. It's only one burner, bought for a daughter in an Armed Forces dormitory and allowed to be used in her room. The unit is a Midea, 1500 watts and learning how it works is next on my to-do list, so to speak. It's unpacked. I read the incredibly badly written manual. I've already had some help from chromedome, the epitome of generosity and others on another topic. Next to plug it in and try it out. With luck, tomorrow.

Who fills your stocking with all these lovely products?