Darienne

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.

Just walked into my kitchen and gave a small shriek. Sitting on the counter was this: (12" ruler for size)

Found this thread while contemplating posting 'Least favorite aromas'. Hard-boiled eggs. Least. Gagghhh.

Oranges in any form.

I do love the price of the MagiMix 5150. From $30 - $549. Now that is unusual. Also congratulations on the 'clothes that are now too big for me' issue. Not many of us can say that one. Moab has these two main second hand store. It's a little town of about 5,000, hard scrabble and tourist mainly, and where all the stuff comes from I can't imagine. So I can manage with only a little processor for 26 more days. Oh, Moab, here we come!!!!

Thanks all for the information so far. It's either Cuisinart or Kitchen Aid. Considering the amazing finds we had while in Moab last time...maybe we'll wait and see what we can find there. Do people really buy food processors and not use them?

This kitchen creature, which I have owned for I can’t remember how many decades, my food processor, Sunbeam Chef de Cuisine FM 101, finally died this morning making its last batch of hummus. And my DH who looks everything up in Consumer Reports before making any purchases, is frustrated because CR hasn’t done a feature on food processors since 2006. And no one has posted on this thread for some time now. I do use a food processor reasonably often, but still am not buying a Thermomix or anything in that price bracket. I could use some advice on this one. Thanks.

Thanks for all the answers. Good stuff.

A dear friend who makes doggy cakes sent me a link and asked me if I knew what I thought the topping was. Go to bottom of the web page, lower right hand side and click on "Cupcakes". Unfortunately, I'm not much of a baker. I thought it might be a piped meringue of some sort. Experienced baker, Kerry Beal, thinks it's butter cream. Any other ideas? Thanks.

Your second hand stores are much better than our second hand stores in Peterborough. I think I have found decent cookbooks two or three times only in many visits. Mostly microwave and low fat stuff. Lucky ladies. Soon we head to the land of incredible second hand stores...Moab, UT. But no lunches out. Dreadful restaurants.

There have been many good salad recipes on eGullet this summer, ones which don't need fragile greens, which guys would like. I'd do some of those: Naturally, I can't find anything when I want it...however, I do have several salads downloaded and can send them to you if you like. What Would Cathy Eathas some of these salads and others on it and is a wonderful source for hearty salads. Corn is good always. Have a great weekend! Bring booze. Then no one will care about the food.