Darienne

One of the surprises about the salad I listed is that the broccoli is not steamed at all...thus saving the harried cook one step...particularly if she is harried at the time...but it's still perfect. I didn't expect to be carried away by it.

By accident I found this wonderful Marinated Broccoli and Cauliflower Salad on line. ...but then we are salad eaters every second night...

Thanks for the answers. I revisited your posts on the ice cream and mole. I don't have the book, but can get it by ILL when I hit Moab. I went to the library catalog and they carry a fair number of Mexican and southwest cookbooks. Kennedy's Mexican Cooking is in our local library and I own Bayless' Mexican Kitchen. This is deepest Canada where I live. I see that Bayless has a recipe for 'Modern Mexican Chocolate Flan', p. 390-91. Calls for Mexican chocolate. I assume that the type I have is what he is talking about? And a later recipe, 'Crunchy Amaranth Tart' calls for piloncillo in the crust. Got it. Could fill the tarts with the Aztec Hot Chocolate Ice cream. Still have some in the freezer from last weekend. It's not everyone who appreciated this ice cream...although those who liked it really loved it. I'll try these out. I'll find what I need no doubt...just wanted some eG feedback and encouragement. Thanks.

A friend brought me two huge 'care' boxes of Mexican ingredients, including several small hexagonal boxes of Ibarra chocolate and some piloncillo by San Patricio and some dehydrated cane juice by Canamelao. Hot chocolate is made from the chocolate, but what else can I use it for? It's certainly incredibly gritty in texture. And the brown sugars. There would be specific desserts to make with them? Thanks for the help.

There's something here I don't understand. You can certainly cross the Canadian border with alcohol in the car. I can't give you the exact amounts right now because my computer cannot access the Canadian official site. (really ticks me off that government sites appear to call for quite sophisticated software and programs.)

I am curious as to what are good beans versus not so good beans. This is a bit of a puzzle.

OK. I'll find out. I know it's illegal to have it on the seat beside you but I didn't know about having it in the trunk or something. Let's get this one nailed down, please. Here's from the BC liquor board: Open liquor in a motor vehicle must not be readily accessible to anyone in the motor vehicle (stored behind the seat, in the trunk, etc.). Passengers are not permitted to consume alcohol in a moving vehicle. Kansas ( a state we pass through every year) has the strictest laws in the USA according to some sources (don't know how good they are): Laws Concerning Automobiles # Open containers are prohibited inside any private moving vehicle in Kansas. This includes the passenger area as well as unlocked glove compartments or other easily accessible area of the vehicle. All alcoholic beverages are covered by this regulation, including beer, wine, hard alcohol, and any spirits that contain one half of one percent alcohol or more. This law applies to vehicles on all public roads and even on highway shoulders. As of June 2010, first-time violators of the law can expect to pay up to $200 or spend up to six months in prison. Second-time violators face one year license suspension in addition to other penalties and fees decided by the judge. Back again: from the Ontario official site: Conveying liquor in vehicle, boat 32. (1) No person shall drive or have the care or control of a motor vehicle as defined in the Highway Traffic Act or a motorized snow vehicle, whether it is in motion or not, while there is contained in the vehicle any liquor, except under the authority of a licence or permit. R.S.O. 1990, c. L.19, s. 32 (1). Exception (2) Subsection (1) does not apply if the liquor in the vehicle, (a) is in a container that is unopened and the seal unbroken; or (b) is packed in baggage that is fastened closed or is not otherwise readily available to any person in the vehicle. R.S.O. 1990, c. L.19, s. 32 (2).

We often bring open bottles across the border from the USA to Canada. They are always packed away in one of our kitchen containers at the back of the van. We have never been asked if our liquor is open. But I would be glad to know. We have never taken an open bottle INTO the USA. We are always very careful about what we take into the States: no vegetables, no fruit, no meat of any kind...we buy the dog's food in the States.

Thanks Kerry. Forgot to say in my last posting that it was your direction which led to the cocoa dusting and success.

A question about timing: I'd like to make the trays of toffee a day or two ahead of the chocolate & nuts two-sided toppings. Have not had any further troubles with chocolate separating after blotting and gentle dusting with cocoa. I am now making the toffee in two Perfect Brownie pans which turn out each 18 perfect little rectangles. Should there be any problems if the toffee rectangles are made ahead of time?

Cacophony but not of beeps. The Revolation chocolate tempering machine makes a terrific noise, as does the dishwasher, the dehydrator, and the ice cream machine. The Revolation does make a few beeps but they are scarcely audible over the noise. Our appliances are SOOO old that only the Microwave beeps. The rest have the good taste and manners to keep silent.

Thank you for your reply. The jar was only eggplant, and not pickled. I realize I forgot to specify that I didn't want pickled...I don't really like pickles...but marinated, with a 'softer' taste. I tried Marcella Hazen's recipe, but settled on another one which I liked much better...less 'pickled'. Right. Found the recipe; lost the attribution. Actually, I combine what I like best out of three recipes for my eggplant. My prime focus has to be less Italian per se right now, than basically salad oriented. We eat salad every second night for supper and my salad repertoire has expanded greatly this summer, particularly thanks to a blog called What would Cathy Eat www.whatwouldcathyeat.com and contributions in the salad threads by other eG'ers. So I was looking for a marinated mixed salad ingredient Giardiniera I guess. Took me a while to figure that one out. Thanks for helping. ps. Can't seem to get the URL in correctly this morning...

Life took a whole new twist when a friend gave me a bottle of marinated eggplant. I made it for us and we both eat it with salads now. I found a recipe for Giardiniera online hereand thought I would try it although it sounds more pickley than just marinated. I'm wondering if this is a typical recipe for this dish or if others have different recipes. Italian cooking is almost a complete unknown to me. Thanks.

This sounds like a wonderful concept. Will try it soon. Thanks, Andie.

Finally got started on the Boston Terrier lollipops for Boston Terrier Rescue's next do. Confectionery partner Barbara, with the help of the Boston Terrier volunteer Brigette, overseen by Filo, a little Boston Terrier female. Somewhere in Barbara's house lurk the silicone head forms we were supposed to use. In the interim we used the flat, aluminum shaped ones Barbara made. Here are the lollies partly done. Head, plus muzzle.

We live on a dirt road and have two large dirty dogs and often other doggy visitors. We clean our fridge coils from time to time and I am always stunned by the amount of dust on them. Hmmm...would probably be better if the cleaning were noted on the calendar for the first day of each month, along with change or furnace filters, septic treatment and DH's change of blades (he does change them more often...I don't know his schedule ) Good note about the styrofoam although I can't recall the last time our fridge was half empty.

Oh my, that sounds so good. Never heard of Tinga before. I could make them into a sort of enchilada format for ease of eating, couldn't I? Not traditional, but I find eating large crispy loaded things a bit difficult. Could put the mixture onto strong chips like a plate of nachos???

A photo from the top would have been even more dramatic. What will 'I' do with it? Nada. DH, Ed, says he'll fry it and freeze it. But this morning it is still sitting there. Is it still there? Can you weight it? Too late. Too bad, I never thought of weighing it. Most of it is fried, frozen and packaged. The rest he says he'll take care of tonight. Right.

That's good news for me as a novice. I have Mexican Kitchen and have made a few recipes from it. I've followed this entire thread with great interest and am indebted to all, and especially Chris Hennes. Thanks, Chris.

Just able to read all the replies. Thanks guys. Of course, the conflicting advice remains, but I am so much more knowledgeable now.

Glass containers...and thus airtight...I can do. Mole for 2,000 will not work.

Googled 'dried pepper storage' and got lots of conflicting advice: freeze, refrigerate, air-tight containers, paper bags, etc... A friend brought me an embarrassment of riches last weekend and I can't possibly use the dried peppers in under a year. In fact, I'll probably give some of them away. What to do, please?

dystopiandreamgirl, you are my hero!!!!

A photo from the top would have been even more dramatic. What will 'I' do with it? Nada. DH, Ed, says he'll fry it and freeze it. But this morning it is still sitting there.

Homemade cheese as in you made it yourselves and have this wonderful recipe which you would be delighted to share....? Thanks.