Darienne

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????

Interesting stuff. Thanks, EN

Lovely victory. Photos, please!!!

Thanks Elsie. I'll pop them in the slow cooker and let 'em go on low all night. Normally you don't have to put water in a slow cooker...I wonder if I should add the water or no?

Thanks all. Canada is a food television wasteland for the most part I fear.

The ingredient list: pork, water, salt, sodium erythorbate, dextrose, sodium nitrate, sodium bicarbonate. So...DH did the shopping tout seule this morning and bought two of these things: cottage rolls. Neither of us has ever cooked one nor eaten one nor nothing nohow, and the information online is not to satisfactory. What do I do with it? It's been brined, yes? Ed wants me to do it overnight in the slow cooker. Good idea? Yes? No? It's meat so I don't thing they'll take it back. Help, please.

It's only 9:30 am where I live and already I feel a certain exhaustion simply from reading about all the great dishes you made yesterday. Surely you don't work at that pace all the time??? Or maybe you are a Kerry Beal clone. That woman is indefatigable. And you are too it seems. I think I'll go and have a little lie down...

Good one, James.

Good point. Thanks for the input, gfweb.

The cake looks lovely, Robin. Chocolate, pecans, espresso...all good things. And the chocolate is "GOOD" chocolate. Because friends know I work with chocolate, they often give me chocolate for presents...and then I give that 'chocolate' to someone who doesn't care. I invariably make my own birthday cake and last year our 50th wedding anniversary cake too. As you say, I get something I like that way. I wonder how many others make their own birthday cakes???

Interesting...normally we have always had to clean our coffee makers more often that we have so far with this new one. Twice since Christmas is quite a record. Maybe it's because it's new and maybe it's because of the filter. I'll see if I can get them locally. Thanks for your reply.

Now why didn't I think of that? Thank you muchly. I have watched some videos from time to time, but never thought of making a determined effort to look at one for each thing I wanted to know. Of course!. Thanks again. ps. Strangely enough I cannot seem to watch any of the US Food Network videos.

Our daughter gave us a Cuisinart coffee maker DCC-120 for Christmas and it came with a little filter doohickey. We have unfiltered, untreated, hard lime water to drink straight from our well...the rest of our water is salt treated or we'd be cleaning and replacing everything constantly, but to drink we have the real stuff. Needless to say, the little filter bit the dust quite early. Is it worth trying to find replacements? Order on line? Fuggadaboutit? Your take? (Right. We are fussy about HOW STRONG we make our coffee, and not about what it's made in. Right. Completely unsophisticated. )

Thanks Linda. Could you please tell me the Boston day & time? We have a new satellite provider and I still don't know the stations we get for PBS...arrghhh...but I'll go now and try to figure out where it comes from. Our provider provided about 5 different PBS stations...but we don't get them. And we haven't worked out our so-called favorites list...are there any favorites to have on television anymore?. I'll get back if I can figure it out. Thanks. ps. Don't bother, Linda. Apparently, for some reason which I'll never fathom, we, living in east central Ontario...that is, east of Toronto even...get our PBS from Seattle. I'll try the Seattle listings next. pps. No luck. Rats.