Darienne

KatieLoeb mentioned Dr. Scholl's inserts but there are many varieties. You've got to try the blue gel ones. They saved my feet one fall when we had to walk endlessly on sidewalks pulling our 95 pound dog in a wagon. The pain went away immediately and never came back. True, that is not standing on your feet all day long, but it's a good start. Give them a try. I've used them in all my boots and shoes ever since.

I have always loved all kinds of fish, served all kind of way, in soups too. I even love canned salmon...red only. However, I hate canned tuna fish...always have...no doubt always will. I love the way my Mother cooked fish. Which I have tried once on DH, never to be even hinted at again. DH eats fish but only if breaded or fried, or even better deep fried. At least one step removed from original fishiness. Hates fish soup. Neither of us eats shellfish of any kind. We've both tried a variety of shellfish out of the home, but just don't like any of them. Also truthfully, they give me the willies. I don't know why. It would probably make sense to try some shellfish again, knowing that it was cooked properly. I'm in no hurry.

Hi there Chris...did the caffeine ever kick in? You never did get back to the thread with your photos and notes. And thanks, David Ross, for renewing what was such a fascinating topic. I really enjoyed it. And all best at your new venue. You have so much experience and obviously you are so well prepared that it should go well.

Makes me yearn for the good old days of the Dyno-labeler. My Father, I swear, had the entire house labelled.

To be clear...there is nowhere to find out what are the components in it?

Great ideas and almost sainthood also. We are NOT all really good. That's where my elaborate, a tad foolproof, system came from.

Best new idea for me. I have the most complicated freezer storage plan, but it actually works for us. A deep chest freezer...hard for a short old lady to use. OK. Multiple plastic square buckets bought from a store...original contents: their muffin mix. Square fits really well. A computer generated schema in which each area of food has its own place: cooked meat, uncooked meat and fish, vegetables, fruits, baking things, Mexican ingredients, etc. Then within each bucket are placed packaged foods, some in reused plastic containers with top sticky labels, and others in plastic bags, either with contents written on them or pieces of paper stored within with contents marked in pencil (that's because you can't write on some bags and sticky labels can fall off so easily). My schema is held on the adjacent oil tank side by magnets. Oh well, it works.

Who is a consummate cake baker with a yen for Mexican food, restaurant made? I am truly curious? Perhaps he/she lives in the southwest? Texas? Probably not Canada. More hints, please.

Imagine my surprise when I thought to myself...OK. I have a recipe to post here . It's in "The Kitchen > Cooking > Unexpected Visitors for Dinner…" #1840536, Almost Instant Bean Soup. (Sorry I don't know how to do that kind of internal link thing) And whose recipe is it? Why Emily_R, the very poster who is asking us all to post wonderful recipes here. This soup is terrific. We had the rest for supper tonight and it tasted even better the second time...well, I thought so. Incredible soup. Thanks again, Emily. :wub:

Maybe not this time....but we know sooner or later....

Hmmm... Hispanic and fancy cakes? I too think PanaCana.

Hmmmm...I tend to use frozen zest. Every time I peel an orange...which is quite often...I zest it first and throw the zest into a little container which sits on a little shelf in the kitchen fridge freezer. How would you classify that stage of zest? I use it as if it were fresh.

PhD in culinary sciences?

:laugh: Thanks. Now all I have to do is to get my DH to agree to eat anchovies, olives, and capers. I'm tellin' you, my wife is phobic of all of these as well, but she requests this frequently. Of course she doesn't mind salty stuff so maybe that's what wins her over. Dear Husband likes salty and so maybe I'll just make it without any announcements and see what happens.

:laugh: Thanks. Now all I have to do is to get my DH to agree to eat anchovies, olives, and capers.

Not to forget that different strains(?) /kinds of yogurt taste quite different from each other. And I am not including those fruit-filled, sugar-laden things. Some yogurts taste better with fruits than do others. Etc.

SL: Shame on me no doubt, but I know nothing about SV. I have just mastered shredded meats and they are our standby to date. Do recall that I was the world's biggest non-cook until just a very few short years ago. TOK: Shall look up a recipe for Spaghetti alla Puttanesca asap, but could you honor me with your ingredient list please?

It was hot and spicy enough with the ancho. Chipotle would have put it over the top for us. It probably rested in this case on the heat of the salsa. Thanks again, Emily_R and to you too, Jaymes.

I'd appreciate it if someone could post a link to that thread.

OMG. We loved it! Let's see what I changed. Well, it's in my nature. I used ancho powder instead of 'chili' and more cumin because I adore cumin, 2 full cans of beans @ 19 oz each, and turkey broth because it was the easiest to reach in the chaos of the frozen broth compartment. Oh, and dried cilantro because I couldn't face trying to find the frozen fresh. Anyway, it's still the same basic soup and we just loved it. It now joins the regular soup repertoire to be made from scratch when so inclined...or from cans. Thanks so much, EmilyR.

Actually, we're going to have it for lunch today. I always rinse the canned beans...or at least half rinse them...depends upon the beans. I didn't realize that chili powder could have salt in it. Might use ancho powder plus chipotle or some combo.

More good ideas for me to add to my growing list. Twyst and Sandra. Never even had duck confit. Never had duck for that matter. I could do the soup and biscuits. Bread and potato pancakes sort of defeat the purpose for me I'm afraid. EmilyR: I'm going to try that tomorrow night (tonight is salad). With cornbread (have to check my cupboard) or biscuits which is one of my 'with my eyes shut and one hand tied behind my back' goodies. Because we don't eat 'dinner' and most everyone else does, I don't often think about having the visitors fit in with our schedule...which as you might imagine makes for some problems for us. It's like having a dinner twice in one day unless we are very careful about how much we take on our plates which can make visitors a tad uncomfortable. Well, mostly females...not males. Oops. Not generally males. Have to be fair. However, extra carbs, like bread, potatoes, biscuits, can often fill in the holes I guess. We mostly have company for our noon dinner...my problems seem to crop up at the later hour: tiredness, not wanting to cook, not wanting to have a large meal...both physical and psychological hurdles. Hmmmm..... This topic has been so useful for me.

AAquesada Thanks for the recipe. Very generous of you and please thank your grandmother. The idea of using tomatillos is interesting. I made some Tomatillo/Lime jam and loved it. I would also definitely use piloncillo and not brown sugar. I am trying to convince our local outlet of all things hot and spicy to carry piloncillo but in the meantime a friend from NJ brings me a yearly care package. EatNopales. I am OK with raisins although not crazy about them. Might use dried cranberries which are scarcely authentic, although I sub them often for raisins. I would also use pecan, or even almonds. I love peanuts, but they don't belong in everything and to me they are not a case of one 'nut' versus another.

Love those eyeballs!.

Thanks EN. This old white woman, who is learning to cook Mexican and wishes she could speak Spanish, thanks you both for this video and for the website. Not to mention all the help over the past year. I tried a couple of years ago to start a topic on Capirotada to find a good traditional recipe for it and received no replies. So many of the recipes I found were simply bread pudding with eggs and milk and other inappropriate ingredients. Would you make it according to this recipe by Tina?