Darienne

Absolutely lovely! I am in awe.

Will do. Actually I received that same advice from two other eG members in my correspondence. Thanks for your help.

Can't speak for the scientific veracity of this article and video on blueberries but it won't improve your morning.

Ditto for me.

Do let us know how it goes. And what kind of ice cream you make with what ice cream base you use.

It's easy to make ice cream with coconut milk. And delicious.

I finally disposed of my Mother's three Salton trays about 10 years ago and then needed them big time. I've been able to buy two at second hand stores. We often use crock pots to keep stuff hot, especially for Chinese feasts. Perfect for soup and other liquidy dishes.

Good thread on ice cream machines here. I have an ICE-20, not the newest or the biggest (1 1/2 quart)...I got it for $5 at a second hand store in Utah...and it works just fine. A friend just bought an ICE-30, a later model, same size, and is happy with it. I guess the size of the machine depends upon the number of folks you have to feed at one sitting and how often you want to make ice cream and how much room you have to store it. I make at least four different batches for our Annual Dog Weekend. But then I have enough space to store it.

Well done, Pierogi. I had never heard of canneles and so thank you for sending me off on yet another search. Wonderful. So you have to buy a pan in which to make these little cakes it would appear. Is yours silicone or other? Where did you find your recipe? Thanks.

Yesterday I made some Poblano soup: roasted Poblanos, chicken stock, roux, cream, etc. It was delicious but it was SO hot. I have never tasted such hot Poblanos. So I added some more cream. And some yogurt. And more chicken stock. And some sugar. And finally a large can of tomatillos, brought back from Moab. Finally we could eat it. What other ingredients could I have added to this too hot soup? Yes, I know...taste the chiles before you use them. We're having the soup for supper tonight.

Bravo, ET. The marshmallows look lovely and what's not to love about home-made ice cream, particularly with cacao nibs in it?

How much do I make? Yes...we could be talking about vastly different sizes of batches. Normally 1 1/2 cups at a time. Looked at your candy again. Looks superb. Was in such a tizzy earlier...visitors for Chinese lunch, etc...didn't notice your lollipop. Beautiful. You don't by any chance live in Ontario, do you???? That would be great. We could make candy together with my confectionery partner, Barbara. (This week we are doing filled chocolate shells.)

Love it!!!! :laugh:

One or two answers of a sort: I have never measured the LorAnn oils but certainly don't use anything like a teaspoon and a half and I make mine for kids. I might use a half teaspoon. Never used peppermint. Hate peppermint. NO!!! Don't add the flavoring until the boiling has stopped. And after the coloring. The flavoring will flash burn off if the candy is too hot. And DON'T ever breathe near the flavoring when you put it in...or suffer. If the candy recrystallizes it will be all grainy or have grainy portions in it. You have done really well, especially taking on two colors for your first batch!!!

So we actually have a)hoarding (which has been defined above as an insane disorder) b)collecting c)buying stuff in great quantities for a number of reasons: - you are outside your region and can't get ingredient 'X' back home - it's one of those stores which carries ingredient 'X' once and you will never see it again - it's an ingredient which the store has warned you that they don't know when it will be suspended Only folks who are subject to 'a' need feel any chagrin. The rest of us are just full of virtue. (Oh, the virtuous includes me, of course)

I'd like a 'nice tomato pie'. And I'd like your nice tomato pie recipe. Thanks.

Just dipped into your cookbook and now see that you have enough cereal to make Cap'n Crunch Peanut Butter Crunch Treats for your entire neighborhood.

Welcome Old Cook to eGullet. And welcome also to those of us who are at 'advanced age'. You are not alone. Chocolate on china sounds good to me. You don't want to hoard your chocolate past its prime.

Poblanos. I am hoarding Poblanos right now. I have never hoarded Poblanos before. They have never been for sale in my area and every week I go into the grocery store which carries them to see if they are still stocking them. The produce manager says he'll carry them as long as they are available from the central distributor. Yesterday's lot was sort of puny...but I bought some anyway. I have frozen Poblanos to last a good long while, and still I buy more, fearful that each time will be the last I ever see them in Peterpatch. Tonight is Poblano Soup.

Exactly.

Almost a song: The Twelve Days of April... I have to say that for the first time in my life, my freezers contain no surprises at all. They are organized at last. Amazing!!!!

Never thought of tipping a butcher, but like many in this topic I do bring boxes of confections to the butcher...and the computer guy and the vet staff and the chiro staff and the dentist and staff and a lot of others I could name. Just like to do it. And it gives me the opportunity to indulge my need to make goodies...and then get them the heck out of the house right away. This weekend I am making a big batch of Deensiebat's chocolate topped coconut goodies. They'll go out as soon as they are done.

Adventurous eating at breakfast? No, thanks. Just sitting with someone eating Huevos Rancheros or even sausages gives me the willies. Give me a couple of hours and then lay pretty much anything on me. (But never jellied meat stuff.)

That is brilliant!!!!

There are so many vegetarian cookbooks out there now that you can't help tripping over them. My current favorite is: Habeeb Salloum. Classic Vegetarian Cooking from the Middle East & North Africa. New York: Interlink Books, 2000 (2009) ISBN 978-1-56656-398-7