Darienne

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.]

Recently found a recipe for Ugandan Matoke which calls for Plantains. Knowing nothing much about plantains I went Googling to find out more and to see just how ripe the plantains are supposed to be. One recipe said 'ripe', another said 'green', others said nada except for 'plantain'. I also know nothing about the dish 'Matoke' and am seeing that it's not one dish, but dishes which contain steamed plantains???? She asks??? Here are my plantains bought yesterday. Do I use them now? Wait until they are yellow? Black? Arrgghh. All help is appreciated.

Thank you, kind Rotuts for reposting that brilliant tip from Andie. Never thought of it. Wonderful. I have a newer bread machine now...got it second hand for $5 in Moab, UT, king of the second hand stores...and have not learned all the tweaky bits yet. And thanks for that conversion chart. I'll print it out and use it. I have my own bread recipe from bread days about 15 years ago. I must find it again. It used Maple Leaf whole wheat flour and apple juice concentrate and I can't remember what all else. I'd make up 12 cannisters of the dry ingredients at once and then just dump them into the old machine and add the wet (I think... ) Lord, I am getting on in years. We don't eat much bread, but I do make Challah fairly often using David Goldfarb's machine Challah posted recipe (OK, I can't go on. I can't find it no matter what words I post in search.) but if anyone wants the recipe I'm sure David would tell you where to get it.) It's useful for so many dishes.

Making more than enough for one meal and freezing is how we have always lived. Most stuff freezes very well, even without proper freezing equipment, and although I wouldn't serve defrosted stuff to guests, it works well for family. (And some stuff even works with guests. )

If I get a ride there, then residence for me too. This is unlikely alas. If I come with DH and the two dogs, then it's Motel 6 for us.

Just heard on the noon news that 3 large plants are discontinuing the production of pink slime. YES!

I'm with Jaymes big time.

Please put my name down for next year and I will try my best to come. Thanks.

I think I have been rendered speechless. This is my favorite bunny mold, my first mold purchase and I just love it.

Interesting. Wouldn't bet on the 'strainer' part of the set-up, but maybe the Silpoura will soon appear at a store near you....or me...

This sounds like a good way into an unknown subject area. Thanks.

Again my thanks to all for the advice and information. I'll look up that meat store in Oshawa for our next trip west.

Thanks Norm and Rotuts for your answers. I haven't begun to learn much about meat yet. We were vegetarians for about 30 years and now are Lessmeatarians (Mark Bittman).

Yes, but store bought Chambord tastes like cough medicine, too, so you did just fine! Seriously, sounds fabulous! :laugh: Just did a taste test. In the interests of science only, of course. My homemade liqueur has a slightly sharper taste than the store-bought, but I like them both. And mine was much cheaper. We live in Canada where the price of liquor is matched by the price of gasoline and cigarettes.

Please. Are you talking about pork ribs or beef ribs. I found the word 'pork' several times in this thread, but never the word 'beef'. My cooking of spare ribs...and they must have been beef...goes back a long time and never since the early 70s. Can someone give me some thoughts to go on. I'd like to cook some ribs, but DH says he didn't find any beef, just pork the other day. Thanks.

Last post here for me I hope. Made the cookies. I subbed Panela for dark brown sugar...didn't have any. Omitted the chips...did not have any...and double the sliced almonds. Baked for 30 minutes only and that was enough. Really enough. Topped them with 54% dark chocolate ganache. Ed said use 54%, not 70%. I think he is correct. Sorry the squiggles look like toad poop. Yes, really. The cookies taste good but I can't say I'll make them again. Thanks for suggesting them Shel_B.

Oh. I didn't read that one too well. I see there are chips in it. Well, I never have chips so I'll still think about a ganache topping or a dipping of some sort.

Of course, the first thing that occurred to me was to add chocolate in some form. :wub: I might just try them this afternoon. Should add that I read all the remarks following the recipe and several said the baking time was too long...should be more like 25 mins and not 40-50. Also a number of the responses were pretty negative about the cookies period. Yes, I think I will make them but cook them a shorter period.

Thanks so much for your reply.