Darienne

Major OOPS. We use corn oil for very few things. What we use for Chinese cooking is, of course, peanut oil. Which we buy at the Asian market and I don't know if I could get it anywhere else.

I should have added my smaller ice cream machine. Willingly ate ice cream for the first time in about 50 years.

We use it a lot, but then we eat Chinese a lot. However, we buy it in an Asian market only because we are there buying other ingredients. Haven't looked in a regular market so I don't know its state in Peterpatch.

No I can't help at all because I do exactly the same things as you do, except that my mixer (Cuisinart) is in my studio and not taking up counter space. I was talking about that very issue this morning, wondering if I would use it more if it actually were in the kitchen.

Insta-read thermometer gun was a great boon. Trudeau silicone 9" spatulas (I have no idea why...I just love them!) And mostly the Stove Guard which means that there is far less chance my right-brained DH will burn down the house, especially considering that we live in the middle of nowhere in the country.

That apple fritter in the man's hand...oh...oh...oh. I'd kill for a good apple fritter. Well, not kill really...but something drastic.

Pulled pork with B-B-Q sauce and fried onions on a bun and Asian Cole Slaw. My Sister-in-Law arranged her plate and thought I should take a photo of it.

Made Smitten Kitchen's Strawberry Cake. Luscious. Had no whipping cream so I used a sauce of yogurt, cream cheese, homemade strawberry jam (a friend made it, not I), and the end of the Strawberry Cream Tequila that another friend gave me at our Mexican meal.

I would go in a heartbeat if such a thing were available and doable. Just the few cooking classes I have taken locally, and the chocolate classes from Kerry Beal and her protege, Mari, have been so worthwhile.

Good Eats was my introduction to food on TV. I was able to watch it for 6 months while we lived in Moab a couple of years ago. Really enjoyed it. I know it's on at least once a week where I live in Ontario, but it's at some wretched midnight hour that I can't do. Alas. Oh, if you think American food networks are bad now...you just haven't tried the Canadian one!

Very nice. I do like your packaging.

I think we must have been related in some former life. I haven't tried to kill mint, but I bet I could. And I do have chives by the carload and use them all the time. The photos of your Hispanic ingredient type stores brought tears of sorrow to my eyes. In our small nearby city, we have nothing more esoteric than Jalapenos and El Paso boxed 'stuff'. Oh, now one chain carries Poblanos and I keep wondering when the manager will tell me...so sorry...

It all looks great! It reminds me of having the in-laws for a visit...which we are this week...gets one to do a great clean-up and fix-up job. ...not that I am suggesting that your cupboards don't always look this great!

Ed and I have never had bubble tea. I've seen recipes for it...but then I wouldn't know what it is supposed to taste like anyhow. Can you purchase a glass of mediocre or poor bubble tea? I'm sure we could get it in Toronto.

Because I am curious and because I will not be near a store for several days to even look for this milk...which I had never heard of...somebody please tell me: how does it compare with the cost of regular milk?

Not that I have a lot to contribute to this topic, but I am confused. What is the actual problem with onions and garlic that they must be omitted or left on the side? I have reread the entire topic and can't find exactly why they are a problem? Allergies? Cultural? Religious?

Thanks so much for taking the time to give such detailed answers. I have yet to make Alfajores although from what I understand there is pretty much a variety of this cookie in every South American country...and all different from each other. And OK. Tres Leches...here I come. I know there are a lot of variations of cakes and I'll pick one that looks as foolproof as I can. I must look up Ecuador on the map and get a good fix. Thanks again.

OK. Had to look up 'manjar' and 'paila'. And did you make your helado de paila in a copper kettle with ice and straw? Or in an ice cream maker. Please feel free to translate the names of any dishes you make for me at least, a gringo from the wilds of Ontario. I do love Mexican food, and the desserts, and am learning to make some. Do you have a particular cookbook from which you make your Ecuadorian desserts? If so, is it in Spanish only? Thanks.

Is that your copy of My Sweet Mexico and have you been making items from the cookbook? And what is your impression of the recipes? And the origins of your avatar name?

life-long ice cream hater and now confirmed home-made ice cream lover, I have to say: "Oh my"!

Sister-in-law and her husband coming next week for a couple of days. Made DL's Vietnamese Coffee Ice, a real favorite and about as easy as falling off that there log. Then started on the Butterscotch Pecan Ice Cream. Did the pecans first. Then decided on the strength of a current Piloncillo topic in Cooking to use it instead of brown sugar. But came upon a package of Organic 100% dehydrated cane juice in last summer's care package of Mexican goodies from a friend in NJ. Good? Amazing. Never tasted panela before. So I subbed the panela for the brown sugar. And then subbed Mexican vanilla for the usual Tahitian (or whichever I have on hand), and then decided to go the next step and sub Tequila for Scotch Whiskey. Oh yes, it is good. I am sure DL will forgive me.

Not following WW or any other plan, but reading this topic with great interest, especially on the topic of Hispanic dishes... One of my best and favorites is Ratatouille but roasted in the oven instead of cooked on the stove. DH has his on rice and I just eat more vegetables. I'm also following down low-carb-cal salads with some interest...salads that taste good. My best currently is a mixed broccoli, cauliflower, colored pepper, sweet onion combo with a vinegar, dry mustard and poppy seed dressing. (Yes, I've left out a number of ingredients.) Lazy and tired.

I'm looking at the inclusion of My Sweet Mexico in the stack of cookbooks and thinking about the folks I know who own it and cook from it......... OK. What about Kalypso, Theabroma, Andiesenji or EatNopales? These are the four folks who have helped me with recipes from the Gerson book.

I decided to use Piloncillo in today's Butterscotch Ice Cream, but found in my NJ care package of 'Mexican' ingredients, some Organic Canamelao, 100% dehydrated cane juice. Opened the package and chunked off a small piece and ...went to sugar heaven. Never tasted sugar like that before. Now this is SUGAR as it was intended to be.

It's a hard choice. My DH said he'd go for wall-to-wall Napoleons, but I think I'd pick Cheese Blintzes with really good sour cream.