Darienne

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.

Quoting from the first page of this topic: "Donna (curls) demoed how to flock her adorable flop eared bunny." Please, what exactly is this and how does one do it?

I'm just blown away by the conference, the folks, the workshops, the production...it's wonderful. (And I wish that Rob would come back to eG. He is still missed by me.)

Ditto for me.

Thanks MJX for the reply, although I'm not quite sure that the reading is very enjoyable. A few pages was enough for me right now. One of the google bits did speak of boiling the vegetables, something I have never done, or even heard of, but shall do from now on. Thanks for that good advice. I did take a food-handling course a few years ago and now am looking at the "Foodborne Illness Reference Chart". Arrgghhh! Thanks again.

Googled this heading but couldn't find a very satisfactory answer. Some say 'throw them out' while others say 'no problem'. For supper, Ed had put together one of his great pea soups which starts with Habitant French-Canadian Pea Soup (sorry Yankees) to which he adds a lot of fresh and cooked stuff. But he couldn't find a can of chick peas. Well, the master finder found some chick peas and the opened can was full of jelly, instead of just thick 'juice'. Hemmed and hawed briefly. Rinsed the peas and added them to my soup. Ed did not partake. Later last night...boy was I sick. No descriptions are needed or welcomed. This morning I still feel oogy. Could it have been the chickpeas? They don't smell. They look fine. They are also in the composter.

Thanks, Danielito. That's interesting advice. I shall try it next time.

Very nice, Quiltguy.