Darienne

Reporting back the next episode of deep frying Poblanos to blister them. Today I pulled out the old trusted deep saute pan and poured in the oil: 2/3 already used(filtered through paper, in airtight container) and 1/3 new. Lo and behold the oil spluttered and burbled and spat into the air. It was NOT the post. It may well have been what Blether first suggested: oil with water in it. Whether the moisture was in the old oil which is kept in the fridge or the new oil, I don't know. I've never thought about 'quality' of canola. Just bought what was there in Costco. Saporito Foods, product of Canada. Is there a difference in canolas? Or was it the fridge storage? (I did throw out the oil from the February 13th episode...but still have the pot.)

I have been using coconut oil for decades now for the carob/stevia recipes in Dr. Mercola's cookbook, Just what the Doctor Ordered. Also make 'Magic Shell' for ice cream. Yumm. Brings out the kid in me. For some frying. One note. One of our local health food stores carried at least two brands, including a really expensive organic you can't get any purer than this brand...which tastes awful. Sort of fishy. Lends a horrible note to everything. Not all coconut oils are created equal.

Thanks all.

Makes me think Mexican which could be Calypso, Theobroma, Jaymes, Rancho Gordo...plus a passel of other master Mexican chef types.

Our very ancient microwave lived for many years in the garage and thus was inconvenient to use. (Yes, I don't like the idea of microwaving anything and fear the whole concept after some early research on Russian use of microwaves and US army reports of illness during Desert Storm.) Now this old microwave still works perfectly and is in the kitchen once again for convenience of thawing, reheating frozen, tempering chocolate, making lollies, etc. However, it has a crack in the plastic door frame and I just can't bring myself to use it any more. What is the 'safest' microwave out there? Yes, I will check Consumer Reports and Amazon.com, but does anyone have an opinion on this?

DH and I are older folks. We have moved our big meal to lunchtime. I think that's about it. OK. Ed just reminded me that we changed it not because of age, but because it's logical. Therefore, nothing. Well, portions I guess. They would be somewhat smaller...but not much.

Water in plastic containers. I do keep one large plastic container of water, date marked in large letters, in the cellar in case of emergencies. Our water is dependent upon our having functioning electricit and if the power goes off and one needs water immediately, it's just too late. We have an emergency generator, but it does take a few minutes to get it all functioning. Then every 6 months, that water is relegated to only some uses...such as burns..., and never drinking. Eventually the water gets dumped outside.

This is probably way too simple a solution to anything to be included in this topic, but we tend to use crockpots to keep certain things warm while finishing others, especially when making a plethora of Chinese dishes. If the cook is going to eat with the guests at all while putting on a Chinese feast, then this is the only answer in our home.

Could this problem be related to the fact that red onions are no longer as sweet/benign as they were a couple of years ago?

Really late in posting this. Seville oranges have been available in Peterborough for some time now and still are there.

Thank you Kay. That was fascinating. The stuff we don't know... I wondered about my own crockpots, whether they all kept the same temperature or not. Never got as far as doing the line-up thing. I don't collect Rival crockpots, but I do have three old ones: two little ones with no temperature settings at all,one is a Fiesta Crock-ette version with a frieze of decorative peppers, the other is a Crock-ette with a frieze of blue leaves. The bigger one has low and high settings, is a Crock-Pot decorated in lined squares with flower motifs. (My huge crockpot is a newer Franklin Chef with more settings.) I think I'll do the temperature thingy this week. thanks.

Not something you hear too often. Only on eGullet. I've never heard of this brand, but if it can get HeidiH excited, then it must be good indeed. We pay just over $2.60 for a can of Mae Ploy. Is it that expensive Stateside? Plus in Peterpatch it has only recently appeared for sale.

Done in by all the talk of black pepper. Had same for supper on my popcorn with olive accompanied by my own version of Orange Julep.

Just saw all the amazing photos. I do salute you, sir. You have a brilliant future in the showpiece part of the chocolate world if you choose. I am truly awed of the entire process and for a first try, you were amazing. Thanks again.

It all sounds incredible! Alas, apparently I don't have permission to look at your photos and so that was the end of that. For the time being only, I hope. I am eager to see what you and your classmates managed to do. I would be terrified to attend such a class. Just the thought of going to NOTL makes me nervous. ps. And I am disappointed that you won't be there.

Tuaca. Learn something new every day. Can't get it in Ontario, at least not in Peterpatch or Toronto. But I see we can get it in Moab. Next fall, with luck.

I tend to cook my own unsophisticated version of Mexican for a group, using the pulled meat & poblano strips for enchiladas for the meatarians and said poblano strips & vegetables for the others. We've also done Chinese, but that was with two cooking. And that's quite a lot of extra stuff. We would be staying in a condo for at least a month or more to do that. And then I would bring stuff from home in the van. And Impossible pies work well for a group. I bring chocolate. Always. Ditto for breakfast custards, French toasts & pancake things which cover a whole sheet (no standing there for 3/4 hour dishing out stuff), etc. There are so many 'prepare the night ahead, store in the fridge and bake for 35 mins in the am' recipes.

Question: do you mean to say that for almost an entire week you cook and serve no meat? Surely the quasi-vegetarians would allow for two separate meals to be served on at least one occasion. It hit me because as soon as I see the word 'crockpot', I think pulled pork or pulled beef and all the things you can do with it.

Popcorn with olive oil and black pepper is one. Pepper ice cream is another. Both wonderful!

Thank you, Fat Sir. Propane will go into the bin marked 'things that are never going to happen in my lifetime'.

Just what lengths does one go to to put in propane?

What I hate about electric stoves is that it seems that in such a little time, the heat in the coils is so uneven. Perhaps I should be replacing my burners more often? Last week I was deep frying something and with my insta-read thermometer realized with dismay that the temperature of one side of my pan really was much hotter than the other side. Picked up the saute pan...looked at the coils...arrgghhh....

Thanks Pierogi. The problem is that I have not seen any Trudeau items of that kind in my locale. I was going to buy a pair from Amazon.ca (Canada). I love Trudeau's 9" spatulas and a woman can never have enough spatulas. I know I can find the Oxo tongs in a city about 50 miles from here, if not in the nearby city. We have here only a Stokes (not very interesting at all) and a Hendrix (caters to restaurants and high end equipment.) Was just hoping that someone would tell me of some pair of tongs which 'I just had to have'.

Andie: You are correct about not lifting anything from hot oil with tongs. Since then I have bought one of those Chinese lifting ladles and that should end those problems. Your basket is a good idea too. Judiu: I have a pair of tongs which are almost like that. I am still not confident of my ability to hang on. The fingers have no dexterity or strength. I guess the hand is better. Rats to it all. Which still brings me back to the Trudeau silicone tongs and has anyone tried them?

My friend from NJ brought me, the novice Mexican cook, a care package last summer, full of things I had never heard of. I know some of them now...but others are a bit of a mystery. We do have a thread, "Making Mexican at home", but it might be useful to have a topic devoted to just the spices and herbs that are used. For instance, today I opened a jar of Corrado's Adobo con Pimienta. Found some information on Google, but need some first hand ideas. I used it on Rajas con Crema that I 'threw' together at the last second for lunch today. It was good. List of ingredients: salt, garlic, oregano, MSG, mustard. (Yeah, so much for my MSG problem. ) Thoughts?