Darienne

What is crispy cabbage??? How do you 'crisp' it?

As always, dystopiandreamgirl, your desserts are exquisite.

Thank you. Cream, yes. Egg, no. What about putting out some Greek yoghurt to spoon onto the Matoke? Or pickled something or other? (In case you are still there... )

Thanks, PanaCan. I'm plumb out of green plantain chips and all, but I appreciate the ideas. Fufu next time... Do you by any chance have a recipe handy? No, not for today. For next time.

A bit late in posting this question... Finally made the Matoke yesterday and it was a huge success, so successful that now DH insists upon giving it to our Easter guests (South Africans) today. Yes, I know it's from Uganda, but they love anything delicious. Carl is 96 years old, born in Samoa, has lived everywhere, full of fascinating stories. My question: what to serve as an accompaniment to the Matoke, to put on it? to put beside it? Yes, I know it needs nothing really...just my hostess-y concern. It's on a bed of Jasmine rice and I do have a greens salad and a fresh loaf (still baking) of Challah. Dessert is a Margarita pie. So we are very International. Any one out there who has an idea? Or should I just stand back and let it go? Thanks.

PanaCan, you are a cooking artist.

Finally got the Matoke made today and DH announced: This is what we are having for Easter dinner with the guests. With rice. And salad. OK. New plan. DH is doing the vacuuming. Hey! I made the dinner. Margarita pie is made. Made one for the neighbors too. Oh my, it is scrumptious.

Wonderful post, Jaymes. It was so much fun reading it. Best part: I hadn't thought about pimento cream cheese in decades. As I recall, my Mother used to buy it premade. I loved it in sandwiches. With chopped walnuts on it.

Hello MunchyMom Looking forward to a blog from a woman who calls herself 'MunchyMom'.

Adorable, Kim. As usual.

I can personally attest to Kerry's excellent hand dipping. Confectionery partner, Barbara, her sister and I had a wonderful afternoon two summers ago at Kerry's new chocolate lab for an afternoon learning session. Kerry showed us her personalized dipping fork and taught us her method for tailless dipping. Great teacher. If you ever get the opportunity to learn from Kerry...go for it.

Hi Sandra. About the 500 grams thingy...would you also use 500 grams of rhubarb. I am thinking of trying it for the Easter weekend and don't want to mess it up time #1. Thanks. ps. My DH just pointed out to me that I am somewhat lacking in sense. It's only the 5th of April and we live in the far frozen north. There is no rhubarb ready to eat. It snowed here just last week. Oh well...Margarita pie it is.

Thanks for posting this one. We have hundred year old rhubarb patch near our house and I forgot about it this year. Will go out and check this morning and try the cake for Easter dinner.

How do you trim the tails, please? What's the best way? Thanks.

DH says my folks had it before they left for San Diego in 1962. That's my timeline. The writing on its underside says "West Bend. Penguin. Hot & Cold Server". Who knew West Bend was manufactured in West Bend? Neat.

I have one of those that I bought probably 10 years ago at a yard sale. Use it all of the time!!!!! And I have my Mother's and use it!

DH and I were just discussing Easter dinner (noonish). We have two South African friends coming, a daughter and her 96-year old Father (he was born in Borneo) plus their three BC dogs. So, current decision is that Ed will do most of the cooking: beef roast, gravy, mashed potatoes, cooked vegetable. I'll make a greens salad and dessert is till up in the air. Maybe the Margarita Pie. With homemade ice cream? Oh, and homemade bread. Our guests won't care what they are fed. They just love to visit here at the farm. The other idea, which probably won't happen, is either Mafe or Matoke. Hmmm... Lots of time still to futz about with it.

This is, to my mind, the best single piece of advice in the bunch. While it's true that there are many poorly written recipes out there, that's exactly why it's important to read through the recipe before you start. That way you'll know if there are any potential problems or screwy instructions. It's not about deciding if the recipe is good; it's about figuring out everything you need to do before you start. Would that I could. I try, but the old brain has apparently slipped a few cogs in the last few years. I do perform the second best. When I fail to add the vanilla, or cream the sugar when it is supposed to be mixed with the flour or can't recall what pan size I used the last time or that the baking time doesn't work for my oven or me...I note my errant ways clearly and in large caps, often starred*, so that next time around, my eye will be drawn to my earlier mistakes. Second time around, I do get it right.

You two do have the most fun eating out. I, along with hordes, envy you both. Our one experience at Pacific Mall was quite confusing. No surprise. However, accidentally while looking for a 'kitchen' type store on what I think is the west side, I found the most incredible Chinese bakery and we stuffed ourselves with the best Chinese type pastries I have ever eaten.

Went back to look at your fridge door after reading RobertM's post. What kind of magnets are these and where do you get them please and thanks.

That chart looks useful indeed. Thanks.

I'm with Rico about reading the recipe through ahead of time. Just can't seem to absorb it all before I actually follow it in the cooking. Don't know why. Unlike many of you, I am not an experienced cook and so I did like reading the list and many of the items were new to me. Thanks for posting it, Chris.

One Cake: One Hundred Desserts is the source of the recipe for the bombe. I do change it slightly each time of course (what else is new?) but it's our go-to special occasion dessert.

Now that's a brilliant idea. Never thought of that. I am a very disorganized cook in some strange fashion, unlike the rest of my life. (I am an engineer's daughter.) I think I would like to get brightly colored buckets or something like that. For the joy of it.

Hooray. Obviously you are a mind reader. I asked myself...I wonder if PanaCan will be on this forum. She knows her bananas. Yes, I would love a primer on the peeling of plantains. I did find one last night on YouTube where the plantain was peeled, with a sharp knife, in the cook's hand, as if you were peeling a potato with very thick skin. Very thick. [interesting: our daughter's BF is a cook and from Grenada. When they come to visit, he always cooks a lot and I serve as sous-chef which is a hoot. He peels and cuts everything right in his hands as his Grandmother taught him to. He's amazing to watch and one really good cook. He doesn't like North American type food...except for fast food and Lasagna...he's crazy about Lasagna...and so I am trying to learn dishes he would accept. He liked my Mafe. Perhaps he'll like the Liboke...or whatever they call it on Grenada.]