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Darienne

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Everything posted by Darienne

  1. a lot to think about and a lot to look up online. Thanks. Also I did look up a recipe for carne Apache to see what it is and found one on tostadas. The tostadas did not look like the ones we can buy in our local town. These ones are about 6" rounds and completely rigid. There's more than one kind. My confusion stems from how to eat anything on the rigid tostadas we can buy. Of course, I never could see eating anything in a taco shell either.
  2. Thanks, Jaymes. I have some sopa de albondigas in the freezer and I'll try them there.
  3. I am grateful for all the information, and just now from Pierogi, answering my question about actually eating on the tostados. The only thing to do is to buy a new package of tostados and try them out. The old one went into the bin...it was so old it had whiskers almost... If I can't make them work as described for some reason, I can always cut them up and use them for chips. Thanks.
  4. Thanks Stuart. I immediately dismissed the fritter notion, until I read the recipe. Sounds like a good idea and I'll try it. I don't do any deep frying at all...but these are not deep fried. Good one. Soups are good unless they are 'soupy'. We eat soup for supper (we eat our big meal at noon) and so soup for lunch/dinner is less than exciting. Make it thicker and you have stew. Thanks again.
  5. Thanks to all. I am overwhelmed by the response. I'll be cooking for weeks with all of this. Not to mention that I got out some of my Sainsbury cookbooks and found some lovely recipes to try. Merstar: all I can say is WOW! SobaAddict70: as always your photos represent your lovely dishes ElsieD: yep, downloaded it just fine. Thanks, as always, for your help. Glad you liked the pups. Lapin d'Argent: love your eG name. And thanks. And I don't avoid bread, pasta, etc. I just don't want them to be the center of the dish, as in say many spaghetti dishes.
  6. Thanks Katie Meadow. Lots of good ideas there.
  7. Forgot to mention it. We eat a lot of it, roasted I like best, with rice or quinoa or couscous.... Without eggplant, my life would have little meaning. Oh, and Brussels Sprouts too. Roasted summer vegetables and roasted winter vegetables too. Thanks judiu
  8. My exciting find was back a few months: kumquats in Peterpatch. Woo Hoo. Candied kumquats in the ice cream!!!
  9. Time to get back to Indian food. Ed loves curried anything. We used to eat a lot of Indian food. Had forgotten about it. And ya gotta love a dish for which you can buy the ingredients several days (weeks, sometimes) ahead of time. Thanks.
  10. Learn something new every day. Even two or five times a day. Thanks.
  11. We are not vegetarians nor vegans. We are Less-Meatarians (Mark Bittmanism)and I am on the lookout for delicious main dishes consisting of only or mainly vegetables. Hot, cold,lukewarm, whatever. Perhaps with a bit of meat...sort in the Chinese style. We eat a lot of Chinese food...but right now I am off this cuisine...Ed never is...and love Middle East, Mediterranean, North African dishes, Caribbean. Please: not too HEAVY or reliant on grains, rice, legumes, wheat products, etc, if possible. I do make moussaka, lasagna with cabbage (not too yummy), and a mishmash of this and that. And next I'll try Mark Bittman's latest recipes: grilled corn; roasted vegetables assembled in a springform pan (can't recall the name of the dish). Thanks.
  12. In another lifetime, before moving to the farm, we used to make a 2-week menu ahead of time, while allowing any changes that we felt like making within the time. We still eat breakfast, when together, according to a kind of menu. Ed is the short-order cook in the family and Wednesdays and Saturdays are bacon and eggs. As for the grocery list: I have worked out a grocery list over the last few years and it's on computer. I simply generate a bunch of copies, 'magnet' it to the fridge where there is a red pen hanging, and we circle what we need. It works very well.
  13. Flour tortillas very available. Thanks.
  14. How exactly do you eat these things? Does everything fall off the tostado as it breaks apart? Does it stay crunchy through the eating?
  15. Thanks for all the ideas. Some might work for me. Some won't work (DH). Some I know about. Some I didn't. I have been following the Mexican threads lately and giving it much thought, while drowning in an overload situation. It'll come clear as I apply myself no doubt. Thanks for the information.
  16. I'm pretty sure I can buy masa and thanks for the information.
  17. Yes but, yes but...do they have to stay crunchy and hard? I don't like that concept. Can you soften them and then use them? Like lasagna noodles? Etc? Well, I suppose you CAN, but do folks?
  18. Hmmm....I could ask. Also I know that things are available in and around Toronto, Hamilton, et al, but not around Peterborough. On the other hand, we don't have traffic jams...
  19. Living in the great frozen north as we do, we are confronted with a distinct lack of ingredients for making Mexican food. No fresh peppers except Jalapenos, no tomatillos, no Mexican cheeses except for Jack, and only flour tortillas. However, we have plastic wrapped stacks of corn tostados. Hard crunchy corn discs, 6" across. Please, some ideas of what one does with them.
  20. Good points Marmish. I would add as a proviso to beginners to make sure that the mixture is not frozen to the sides of the cannister while this extra churning is taking place. I don't know about the overrun time frame. I'll google it and see what I can find. I have seldom found the churning takes as long as the manual calls for...but then I always put my base into the freezer for a while before churning it. We live in a century farmhouse with no A/C in the kitchen, in the great frozen north's version of summer: hot and extremely humid. I think the humidity does us in.
  21. Is this the recipe? Sounds like it. http://www.cuisinart.com/recipes/desserts/96.html Darienne, I think your first impression is correct. The recipe doesn't clearly tell you to chill the mixture in the fridge, and it should. A line is missing from the body of the instructions. The Preparation notes at the beginning of the recipe are only a synopsis. It's not supposed to substitute for the instructions. Notice how the Preparation notes are missing from the online version. Unless, of course, Cuisinart thinks that a mixture of strawberries at room temp, plus milk, sugar, and cream that have been warmed by beating with a mixer can still be frozen in this maker. I've never encountered a freezer container type maker that could do that--not without thoroughly chilling the ice cream base first. I would expect results like the OP's with this recipe. Can you believe it? The online version is even worse than the printed manual's version. As I said...I never bothered with any recipes at all after making ice cream once. My first 'real' recipe was Alton Brown's Seriously Vanilla Ice Cream which is online...and I never looked back.
  22. After reading djyee100's post, I started to feel a tad uneasy about my remarks and went back again to re-read the recipe. OK. To be fair the 'Preparation' lines at the top of the recipe call for :"5 - 10 minutes, plus 2 hours for the strawberries to macerate. 20-25 minutes chilling time; optional 2 hours to ripen." I didn't notice that the first time around because I went straight to the direction section, which does not mention the chilling time at all and might well be confused with the prescribed 20-25 minutes in the machine. At best...just not well done at all on the part of the Cuisinart folks, particularly considering that inexperienced ice cream makers are very likely to be the purchasers of this unit. I know I was. I knew nothing about making ice cream. Made one recipe from the book and then switched to pestering eGullet folks for help and recipes. It worked!
  23. I've looked up the recipe in my little manual and it's rather poorly written. It says nothing about chilling the mixture before pouring it into the Cuisinart bowl. That by itself would explain the problem. I always make certain the container is frozen solid. I also often put the ice cream base in the freezer for 1/2 hour or even an hour in the summer. And I have also tied onto the outside of the Cuisinart housing two of those athletic injury ice bags to make sure the entire thing stays cold enough during the machine process. Better to ask some of the eGullet experienced ice cream makers for recipes instead of using the Cuisinart ones. However, as noted, even abysmal failures taste delicious! Good luck!
  24. OK. Looked up lambic and found that one. But I can't figure out TPS. I know it's not Toyata Production System or the Toronto Police Service... Thanks.
  25. You can make invert sugar very easily. Here's Chef Eddy's recipe to make it.
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