Darienne

Interesting, or rather distressing. The 'old' one was metal and glass...the 'new' one is plastic, and therefore will break more easily.

I put the word 'nut' into the search in Kitchen Consumer and found only two unrelated headings. It seemed safe. Can anyone point out the recent thread?

Unless there are some really good nut choppers out there that haven't been mentioned so far, I'll probably spring for a small food processor. I'll get my DH to look at the local second-hand stores. They're the sort of thing that people get and then get rid of...too small to be of much use really.

Thanks all for the information and suggestions. Perhaps I wasn't very clear about what it was I wanted. I don't want to grind the nuts, just chop them into small pieces.

Good Heavens, sir! They are beautiful. Today I gave away chocolate-coated toffee in which the chocolate had come away from the toffee. Now that is cause for embarrassment...if I were so inclined.

Chopping nuts this morning in my latest style Pampered Chef Food Chopper which I got at a second-hand store in Moab, I thought my arms (used both hands) would fall off before I managed to get the ruddy almonds chopped finely enough. What do other folks use for nut chopping. My food processor is way too large. (I was chopping one cup of a few different kinds for a breakfast dish called "nutolla", a sort of granola without grains and sweetener.) I suppose I could try the Bullet which someone gave me which is somewhere in my life. Never could get the 'hang' of the thing. What about finding one of those one-cup food processors? I had one and gave it away because it was so small. Never thought of nuts. And I was much younger then and could pound away on the chopper handle with no problem. What to do?

My feelings exactly !

Wonderful, Dave. You may be new, but you will certainly catch up quickly, being so prolific.

Thanks for going to that trouble on my behalf. They look delicious. What's not to love about cheesecake?

I would love to see a photo of your cheesecake lollipops. Sorry about your problem. Can't be of any use to you there.

Lunch today was a breakfast dish - or supper, for that matter - and I didn't think about photographing it until we had eaten most of it and the remnant looks a mess. How it would ever feed 12-14 people as noted on the recipe is beyond me. W, two, ate more than half and we did not 'pig' out. It's a Blintz Souffle and not incredibly rich. It puffed up beautifully...and then fell down soon after. Still, with yogurt and raspberry sauce in stead of the called for sour cream and fresh fruits, it was delicious. Quick to make. Could be served easily as a brunch dish. Couldn't possibly have it for breakfast in my life because it baked for 50-60 minutes. Perfect for a light lunch.

Excellent idea. Presented in this light, the thought of weighing ingredients is not in the forefront. DH weighs the dogs' portions all the time. But then we own several sets of scales and they are constantly used. Wonder how I ever managed without scales????

Thank you tino27. Looked at both websites and then went back and read this thread again. It sounds like a wonderful weekend. I'm looking forward to coming now. ps. Voted OK for both dates, because there was no 'prefer' choice. Would prefer the earlier date.

Is there a description of what goes on at these gatherings that I could look up? I might be able to make it to Ann Arbor in August. That would be incredible to take part in an 'eGullet' event at last.

Lovely cupcakes with swirly and generous icing and they look so nicely presented on your cupcake stands.

No photos, but I had smoked salmon and fried eggs. Yummm.

Strong agreement from me. I wouldn't even suggest scales to your friend at this point.

Wow Tracey...thanks for helping me waste about half and hour. I loved the brownie pan with with the divider especially.

I have put a hold on the Taubes book at our local library. Doing my duty, sir.

Gotcha. Of course.

llc45. Merci mille fois. Shall show this to the DH and then go back to making yoghurt.

Slowly I am trying to work my way through this immense and interesting file. Unless I am mistaken, I don't see any reference to using flax oil instead of ground flax. Is this not a useful item?

Terrific stuff, dhardy123!

I can appreciate that you don't want to get into all the theory behind this, but I just don't get this about yoghurt. Is it somehow different when made commercially? It's no problem to make yoghurt and the creme fraiche/soft cheese stuff either and I would be glad to do it.

I would like some crockpot recipes. I have three and they are used for candying everything I candy, and for large potluck kinds of meals and they keep everything warm. And for Chinese feasts where they hold the Hot and Sour soup. Never cooked a single recipe in one yet.