Darienne

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.

Pulled pork on a bun with fried onions, B-B-Q sauce with suitable sides according to your preferences. DH and I were vegetarians for about 30 years until his B levels were unacceptable and now we are what Mark Bittman calls 'Lessmeatarians'. It suits us well. My parents were both vegetarians but fed me meat because the pediatrician refused to care for me unless I were fed meat. Every night, until I left home, a grilled T-bone or Porterhouse steak/ aka dead shoe leather. No, I still don't eat steak. No way. As for pork. I had never eaten it until two years ago. And then the heavens opened up. And it was good.

Bro-in-Law's Paul's 60th birthday cake half demolished...or why we didn't have pie for National pie/pi day. Five kinds of chocolate. Not too shabby.

Thanks, Trev. For next time maybe.

Good for all of you. I did not get a pie made. Sister-in-law and husband are coming today for a few days. It's his birthday so I made him a Double Mousse Chocolate bombe instead of making a pie. It has five kinds of chocolate in it, along with whipping cream and home-made Chambord (which a dear friend said tastes like cough medicine. Rats. Well, I think it's fine.) I'll make a pie when they leave and we'll celebrate out of sync.

Today Barbara and I made and dipped the Margarita ganache. Following Steve's directions, sort of, in my usual casual way: butter - 3 oz 54% dark chocolate - 9 oz (Lindt) Tequila - 2 tablespoons Grand Marnier - 1 tablespoon lime juice - 2 tablespoons zest - one lime Well, I used butter because I had no heavy cream. And Grand Marnier because I had no Tripe Sec or Cointreau. The Tequila is Sauza Silver. I originally made the ganache with only 6 ounces of chocolate, but it was so soft that I added 3 more ounces. Footed and dipped into 54% chocolate (Lindt) Delicious. No photos. The photos would be of no help and I can't dip worth a darn. Do keep in mind that I've had slushy Margaritas twice in my life and that, although I love the 'classic' Margaritas I make for myself, I have no idea of what they are supposed to taste like.

Nice score indeed, Kerry. I have missed out on that Candy book a few times and would love to get a copy. Well, done.

In the little crossroads town near to us there is still a butcher in the local chain grocery store. Dave. And why does this tiny store still have a butcher? Well, Dave owns the building. And Alas! He retires in May and then there will be no butcher again. Ever.

Thanks for sending me back to my own childhood. Whippets they were called, made by Viau Montreal. So luscious. And of course we had a perfectly revolting way of eating them too. Cookie base, jam, marshmallow and the entire dunked in chocolate. Here's Wikipedia's page on the confection. Great fun!

Don't know if the lunch confiscation thingy has hit Canada or not. We have no grandkids. Our furkids do eat fresh raw meat and bones twice a day all of which is carefully kept in the fridge. I'm late in this topic but wanted to add that ever since I read the earlier stuff on the 'pink slime', we have asked our butcher to grind a specific roast for us for hamburger (while we diddle and dawdle about which grinder to buy... ) I don't use hamburger meat for much. Never liked the texture much.

Do you mean as in roll the shortbread into a pan and cut it in the pan before baking it? Then it would rise upwards? I am not what anyone would call a seasoned cookie maker. DL has a chocolate cookie which I've made to make ice cream sandwiches. Maybe it would work under marshmallows?? The recipe calls for cutting cookie rounds, but I just rolled it across a half-sheet and scored the dough into rectangles. It made perfect rectangles and it didn't rise too much. It's all an experiment to me. I love short-bread cookies beyond belief but can't see the purpose of using them with marshmallows and chocolate. Perhaps I am missing something here??

Actually, Wednesday is National (USA) Pie/Pi Day. But it's also the day we are going to make something delicious in the confectionery arena. We meet at least once a month, but now we haven't done anything since...let's see...early November what with our being away and Barbara having to move two daughters in two different cities and March break and my right hip and so on and so on. Sorry about that. National Ice Cream Day is the third Sunday in July and National Lollipops Day is July 20th... Omigosh, March 14 is National White Day in Japan and some other Oriental countries and gifts include marshmallows (white). Who knew?