Darienne

We have beef liver all the time and it's often on sale. Our dogs eat it. DH won't touch it. Occasionally we have calves liver although I don't buy it even for us. The concept still bothers me.

That compliment coming from the recipe meister is very nice.

It may be time to update this topic. I've just read through the entire text and found two soups I might try...actually they seem almost identical...and am still looking. Chana Punjabi, a favorite, was not mentioned. Nor were any vegetable stews. I have recipes for both Moroccan and Indian roasted vegetable stews with chickpeas. And a recipe for Chickpea Tofu Stew which I got from 125 Best Vegetarian Recipes which I borrowed from some library somewhere in my travels and never saw again. I still have the recipe and make it quite often. It's a whole new decade and I am looking for some new chickpea recipes. Thanks.

For $1.99? On sale only, of course. Chicken leg quarters ($.99 Ed says), pork butt with bone in, lean ground beef, inside round roast, beef liver ($1.25)

Candy day for partner Barbara and me. Uncooked Tootsie Rolls...sickeningly sweet I thought but the kids at the library will love them. Original purpose was to find a recipe that the kids could make. And a newly posted recipe by Deensiebat: Macaroons with Chocolate Ganache and Almonds (aka Almond Joy Cookies), not quite confections, but more than half way there from cookies. Oops. These photos are not the same scale. The Tootsie Rolls are quite small and the Macaroons much larger.

I don't have a wood-fired oven. That's a problem

I find the entire subject of bagels extremely depressing. When I was growing up in Montreal and then later when we lived again in Montreal in the 60s, we bought bagels. Toast them? I don't think so. They were NOT toasting items. Today's 'bagels' for the most part are not bagels and not worthy of the name. They are simply circular bread forms with flavors and stuff stuck on them and of course you can toast them. There are 'ethnic' bakeries in cities like Montreal, New York and I don't know where else, where bagels are still made and sold. And you still wouldn't think about toasting them. Peterpatch is a culinary wasteland (sorry, very repetitious on my part) and so bagels are not available. End of my story.

I like the wire basket idea used by wholemealcrank. When we were in a rented condo in Moab with almost no cupboards, closets, etc,...I kept a lot of stuff on the top of the kitchen cabinets, such as they were. Mexican in one plastic basket, Chinese in another, chocolate in another. It was very handy. It was also very ugly. The baskets didn't match. Hey! We didn't 'live' there. The cupboard tops were very low. I didn't care what it looked like. At home, our cupboards are too high for me to store such things safely, assuming I bought all matching containers. I have to stand on a stool to get anything down from there and a basket of any kind would be too dangerous. So my spices are all over the place, as is my entire kitchen.

The confection Sorry. Maybe this one will work. OK. Works for me.

Thanks cteavin for all the information. The basic concept of the nougat being sticky and the need to refrigerate/ cool/ solidify the stuff is not the consideration here really. The question stems from the fact that my partner in crime and I have only one day to work at any given project. She lives almost an hour away (almost 2 hours return) and whatever we do, we do it in one day. Therefore in the interests of getting whatever the confection done in one day, the idea of the soft nougat being dipped in chocolate is hereby scrapped. Deensiebat posted this incredible coconut/chocolate ganache half-way between a cookie and a candy yesterday and we'll probably go for that instead. I really like the fact that this cookie/candy can be sent in the mail without problems.

Thanks for the answer. I should have thought through my question. There was no way we were going to dip freezing cold nougat...I know about the cracking. I just wondered if a short stay in the freezer might somehow mirror the overnight process in the fridge. Why 8 hours? Why not just three or four? What does the extra time buy you? We were going to make bite-sized pieces. I think. Thanks.

Oh my! That's gorgeous!

Confectionery partner, Barbara, comes tomorrow and we are making some delectable item to give away. And she takes home two cooked cottage rolls. DH has apologized. No, of course, he didn't ask anyone about it before he bought it. Never again. End of story. Thanks for the help.

Another thing to do if you have any free wall space at all is to remove the wallboard and build into that small space in the wall interior. This is what my DH has done. (Contents are currently in transition and of course, this little cupboard doesn't begin to hold everything.)

Are you asking how to freeze them? If so I just put them in a zip bag and seal. If I had a FoodSaver I'd use that. My error. Nope, I want to know how to dry them. Thanks.

Indian curries and other dishes, as noted above, which are based on rice, lentils or legumes. Can't pick just one. Current favorite is Chana Punjabi.

Ooooooohhhhh. Now I know what I am making tomorrow with confectionery partner, Barbara. They look scrumptious!!!

Anita Chu (aka Pastrygirl) in Field Guide to Candy has a recipe for Chocolate Nougat dipped in chocolate later. Confectionery partner, Barbara, and I have decided to make this tomorrow. For fun. And because we haven't made it before. It's fluffier than European nougat, which we have made a few times, and serves as the center for such goodies as 3 Musketeers and Mars Bars. OK. Chu says to refrigerate the nougat overnight and then dip it the next day. We don't have overnight to work together. What if we put it in the freezer for an hour or so instead? I often do that with ice cream bases; why not with nougat? If if doesn't ripen to its full flavor, we will live with that. Any thoughts? Thanks.

Assuming I can still get my northern frozen hands on some chile worth the freezing, just how do I do it? I can look it up, of course, so I should say, how do YOU do it? Thanks.

For two decades of research I lived on ILL (Inter Library Loan)and it's there in my two libraries. I still do use it on occasion. I think the salient word was 'lazy'. Not to mention that the list of what I have never made is so long that I literally do not have enough time left in my life to make it all. Thanks.

A good idea Jaymes. I have access to two libraries, but neither is very up-to-date and I am probably lazy to go one step further. My goal was probably less learning...than it was the idle time of watching a bit of TV...which to me has become a wasteland anyway. To me the cooking shows have become unattractive (I really mean something worse) contests or of the Drive-ins, Diners, etc which could be fun now and then, but a steady diet??? No. The drama shows we used to watch, which are still on, have become nasty and violent. What is there left. But I digress... So my answer is probably Andie's suggestion of looking up videos when I want to make something. That's how I found the delectable Puero Pibil recipe. Thanks again.

Tuesday morning, early. It looks like ham, it smells like ham and it tastes like ham. And I loathe ham: looks, smells, taste, texture, and sorry...childhood memories of too much ham, and yes, with vegetarian parents. (long and confused story). No decisions about what to do. I've cooked both rolls. We might give one to friends. We might just cut it up and give it to the dogs although it's way too salty in my opinion. No, I think the neighbors are the answer. Maybe Ed will eat one. :sad:

Say no more, say no more. (shades of Monty Python). All is understood. And the chocolates are more important than the photos. Keep up the good work...but I do want to see what they looked like.

Yes-ish. Oh.

I like pork, but I loathe ham. Is this going to taste like ham????