Darienne

My goodness, this topic is so old, I had no memory of ever contributing to it or even seeing it before. 2011 it was. Probably my first year on eG. And my two spoon rests, which I still have and use constantly, and was using this morning while making tomato sauce, are not quite like that of @Tropicalsenior. Mine are larger, softer, and completely flexible. And here they still are and I still celebrate them!!!

If I were going to redo our kitchen, one of the things I would go for is a deep "double" sink in which one part was large enough to lay a half sheet down in rather than two equal sized sink which I now have.

I've never seen that item before. We've been using Better Than Bouillon for a while now. It certainly doesn't take up any room. Mostly I keep an assortment of chicken pieces in the freezer and make broth.

Welcome indeed, Yulsam. Lovely to live in Montreal...I am Montreal born and raised. However, young man, as to being ancient...you have quite a way to go yet.

Perhaps I've missed it, but what exactly is your 'regularly scheduled programming'? Are you following some cookbook? Or? Your salads always look so lovely. And each one is a new one.

Alas...there is no appropriate icon for me to use to reply to your post.

Hey! Some of us out here love black beans and chickpeas...and might take umbrage at your tone of voice!!!!! A day without legumes is a day without sunshine.

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.