Darienne

But we are really talking about two different issues, in a way. What can you make at home which is cheaper than what you can buy in a supermarket...where the food isn't as tasty or as nutritious or as healthy? You can buy a pizza for just a couple of dollars at the supermarket when they are on sale. Can't beat the 'price'. But what are you getting? Can you tell me where you could find a store-bought pizza with radicchio, artichokes and buffalo mozzarella for a few dollars? You could buy one in an upscale pizzeria...I guess...but then it WOULD cost you a lot more than making it at home.

Lots of good and interesting replies. Add to them chocolate truffles and just about any other confection you could dream of making or eating. And also salad dressings. Never been able to figure out why folks would buy that awful supermarket stuff. Never found one I liked.

I NEED this recipe. Please.

Enstrom Copy-cat chocolate-coated toffee. Delicious. Gift packages to re-cement important relationships: vets, Laser Therapy staff, butcher, etc. Confectionery partner, Barbara, and I had a candy-making day. I also made Spiced Candied Nuts a la Szechwan variant. So good. So hot. The toffee was poured into 'Perfect Brownie' pans which have removable grids which you put down into the brownie batter to make perfectly uniform brownie squares. None of that nasty tiring cutting brownie cake into squares... But it worked well with the toffee.

Reporting back. The pans worked very well. Nothing stuck to them anywhere. The pieces are all the same size and the chocolate all stuck. Off to re-cement friendships tomorrow with gifts of chocolate-covered toffee.

Oh my and also with smoked salmon...

As far as I can see, we didn't mention nuts. Re-found a recipe for Candied Nuts with a Szechwan variant this morning. Found it on line here, near the bottom of the page. If you like hot pepper, Szechwan and Human food, etc, you will love theses.

Oh my, oh my. I have just come upon this recipe, which I found in my binder while searching for something else, for spiced candied nuts with a Szechwan variant. Made them. If you like hot stuff, Szechwan and Hunan food, pepper on just about everything, you will love them. :wub: but just found it online here. I know this is not where I originally found it!! But here it is, down almost at the bottom of the page. If you do try it, here's a couple of post-making hints. First to use a candy thermometer I had to go for a small pan, but then it was better to put the nuts into a large-bottomed pan and pour the syrup over them for the next step. The crystallizing and remelting before adding the spices et al.

Thanks for the excellent information and advice, Lisa. Really appreciate your taking the time to answer my questions. I haven't had a chance to get one of those bulbs yet, but the DH is into town tomorrow and I'll put it on the list.

Sounds good. I have to make quite a lot to feed the entire gang and I could try that. Maybe little flags to designate the particular liqueur used. Thanks.

Had the Piping Hot, Protein-Packed Portabello Pizza, posted by Anna N for lunch today. Worked quite well. Thanks, Anna.

And moreover, what food is it?

We've tried fish and chips in a number of places in the USA and found none of them satisfactory. Now this is starting at Indiana and heading west...hardly fish country in Utah. Long John Silver's is terrible. In Ontario, Canada, we have Joey's Only chain. It's decent. Not incredible. Crisp, not greasy. I like it.

Have not done so and am very glad that I live in an area where I can't get a long list of things I love to eat. Safer that way. If I want something yummy...I make it. But good luck to you. You say you are crazy. An interesting kind of crazy I think. And welcome to the list. Now driving out of one's way to get to certain food. This we have done.

Remove the "S" from the site search to get a few more ideas : http://www.tastespotting.com/search/lollipop/1 Thanks for your help, David

Dessert started with thawed extra frozen whipping cream and ended up as Creme Anglaise with Floating Islands with blackberries. The little meringues were so good. And with less sugar than I have seen in a recipe...but then I have little experience. Here's the dessert. Took a bite before I remembered the eG credo: First we photograph; then we eat.

The puddles, pepper and bread part I like. I always liked pepper (and salt) on my sour cream, cottage cheese and pumpernickel. We are talking some decades...many...ago when you could get good pumpernickel easily. Oh, I lived in Montreal then. I was an early pepper lover.

I saw the word 'cupcake' and thought...Kim Shook. All hail the Cupcake Cueen!!

Finally found the Perfect Brownie pan in our area, Canadian Tire. $20 each and that's on sale. (Sales in Canada are not what they are in the USA.) Bought two. One for me and one for confectionery partner, Barbara. Monday we make Enstrom copycat toffee and I'll report back how the pans work. Am returning the more expensive one bought from Hendricks the restaurant supply store. It's better quality, heavier, but has only 12 sections. The Perfect pan has 18 sections which is better for our purposes. Hmmm...wonder it marshmallows would work in those dividers...or whether I'd be left with one awful sticky mess. Of course I would oil them but...

We never drink before the yard arm is over the whatever it is supposed to be over. I'll put booze into it for the Dog Weekend. For the humans...not the dogs. What do you suggest? A cream liqueur? Grand Marnier? Chambord? I love Chambord. But then I love almost all liqueurs which aren't mint.

Looks delicious. The Challah French Toast.

Here's an interesting lollipop website sent to me by dhardy. http://www.tastespotting.com/search/lollipops/1

Thanks for all the excellent suggestions, Mitch, and your analogy is perfect.

Thanks for all the answers. A new can of coffee is now in the cupboard. DH is not completely happy...but we'll see.

No doubt I should not even have the temerity to post this question but I do and here goes: We buy pre-ground canned coffee at the supermarket. OK. Cut off the top or rip off the seal, put on the plastic lid sort of thing. We use one can of caffeinated coffee in about two weeks -- and one can of Swiss-water decaf about every four days. And we have been keeping them in the fridge for years now. Now I learn at Costco of all places, that coffee in the fridge is THE worst. :shock: And here on this topic also the same as I attempt to wend my way down all the info. You can look down on me all you want , but PLEASE someone tell me the best way to store my coffee without segueing into beans or grinding or whatever...just the best way of storing 'cheapo' store-bought pre-ground coffee.