Darienne

OK. I searched under +rice +salad, posts, topics found 42 pages. Help! Does anyone have a rice salad that they like? With not too many esoteric ingredients and for vegetarians. DH made a huge pot of rice for lunch. He likes roasted Ratatouille on rice. I just love roasted Ratatouille. So now I have about 8 cups of cooked Jasmine rice and I could really use a delicious recipe. It will be added to the coming Dog Weekend's fare. (Sorry, I don't really like rice salads, but then I had never tasted a bean salad like Randi's bean salad, so perhaps somewhere out there there may be an equally scrumptious rice salad.) Thanks.

To Randi and her M-i-L, That bean salad, eaten only two hours after being made even, was the BEST bean salad I have ever eaten. Now, I have to admit that I used only two instead of three cups of sugar in the dressing, but the result was incredible and we ended up eating a great whack of it for supper instead of just tasting it as was our first intention. Now it is time to add more beans, onions, dressing, et al. Thank you, thank you.

I have no salad cookbooks. Once I found a lovely salad cookbook at Value Village but the photos in it were SO beautiful that I gave it to an artist friend who fell in love with it. This is a vital topic to me as we eat salad, and salad only, every second night. * keep weight down * eat enough raw * eat lightly at dinner time (heavy at breakfast, medium at lunch, light at dinner) I loathe pasta salads (so far). Our salads are mostly greens...but they are a tad repetitive. So I'll watch this thread with interest!!! Thank you fooey for starting it.

I think I feel better already. Thanks, Blether.

Well. Thanks for that lesson in ginger growing. 55degrees Fahrenheit is 13 Celcius and so yes, nights have already been that cold. This is the summer which wasn't. Except right now which it really is for a few days. As for the low humidity fears. Low humidity never happens in Ontario. Never. That's why I love Moab UT. As for the rest of it. I was an English major and I think I'll print out your post and hand it to my very erudite scientifically oriented gardening friend and just ask her to tell me what to do. It's like carburetors. I don't really want to know how they work. Sorry. I know. My Father, an aeronautics engineer was disappointed in me too. Thanks again.

I just did it. Ten minutes ago. The first ever time I have used a spring-form pan and I am making a wonderful Raspberry Cream Cheese Coffee Cake, a recipe given to me this morning by a generous eGulleter on another thread. I am taking my time. Reading carefully. No mistakes made. AND I go to put the cake in the oven and NOOOOOOO!!!!!! the clip on the spring-form pan...which I had carefully checked...suddenly slips and the cake falls through the collar and I am undone! I managed to save much of it and it's in the oven baking right now but gone are my dreams of finally having a photo of my very own to post. Pride 'wenteth' before my fall.

That is one of those...'Rats, why didn't I think of that?' Brilliant. Thanks very much

We have a brand new Costco in the city ( 35 mins) but I haven't been in it yet. Still HOW does the garlic come? In a bag? bottle? in oil? I really haven't seen it. As for the waste. We don't eat the skins or hard parts...oh I misunderstood what you meant. You meant...cost per pound is higher because of the waste. Duh! Forgive me. Today DH was sent to local grocery store to buy some bottled eggplant in oil amongst other things. They don't carry it, this straight from Clint, the owner. The pros and cons of living in the middle of nowhere and shopping locally. They don't carry eggplant either. But they do know your name. And butcher Dave...yes, a real butcher...will cut you the nicest piece of meat if he likes you. (Yeah, I make him candy.)

Hmmmm.... For those of you who have made ice cream sandwiches: DL says simply: At what point in the making of said ice cream would experience tell to be the most useful point for sandwiching.

Never heard of peeled garlic. How is it sold? Or maybe it's just the small city thing. Also what waste is there when you peel your own garlic? I don't follow this. Thanks.

You're on. Tomorrow.

It's been a busy day. The highlight I just had to share...and who else can you tell? I just finished making DL's Chocolate Ice Cream Sandwich Cookies, but instead of rolling and cutting into rounds, I made them into rectangles. Covered my cookie sheet with a silicone and used another to roll the batter into the entire 11x17 pan. Precut the cookies 2.2"x4.25" to make 20 equal rectangles or ten sandwiches when they are finished. When I make Fleur de Lait again tomorrow to fill them. Easy to wrap and store. Anyhow, it was a big thrill for me and thanks for reading.

Actually, DH and I are probably the closest to vegetarians you'll find in this bunch. We were vegans for about 30 years until Ed's blood tests showed a deficiency of Vitamin B. Meat is still not a big food item, especially for me. And no, we have no vegan dogs in attendance. I'll look up the website. Mostly I'm curious. I love the cornstarch/ milk based ice creams and wondered how coconut milk would fare. Not for the dog weekend though...too much of do to take on any new stuff. Thanks.

I looked up this title on Amazon and must read it. Memories came flooding back...my Mother who hated to cook getting a huge freezer with the 'freezer' plan. Tubs of really awful ice cream...which explains my lack of interest in ice cream...until this summer and my Cuisinart machine. Frozen peas and carrots. Yech. Dried out meat every night. My Mother-in-Law who had not so subtle or silent contempt for my Mother because my M-i-L cooked everything from scratch for 'her' family, including puff pastry and mayonnaise. She was the Good Mother. My Mother was the Bad Mother. And so on. I shake my head to recall it all. I couldn't cook anything when I got married...not anything. My DH taught me how to cook. And then until a couple of years ago I spent as little time as possible cooking much of anything. We ate in a fairly healthy fashion, but not interesting at all. Of course, now my world has exploded and I love this new world with a passion.

Looks delicious, but unfortunately for my current needs doesn't look like a candidate for freezing. But so yummy. Thanks, Merstar

When did you plant and put yours out? I just wish I had planted mine earlier and put them out. Next year.... Hmmmm...now I recall wondering just where I could put them. Our male dog will pee on anything that sticks up, even a blade of grass.

What a lovely story and what a good granddaughter and daughter you are!

Hello Merstar, Unless I am mistaken, something is amiss here. There is no Raspberry Cream Cheese Coffee Cake at this URL, just a repeat of the Cranberry cake. ...or was this a test to see if I was paying attention or not?...

Dear Gulleters all ... CanadianBakin for the Greenspan recipe. Have printed it out. RWood on silicone. Interestingly enough some of the pans have been altered somewhat. The loaf pan has a ribbed pattern on the bottom (cake top) but the bottom of the pan has been reinforced with buttressing and extra bottom. The bundt pan also has a pattern but I think the patterning material on the pan bottom is sufficiently strong to hold up. I'll let you know after I use it. Merstar, Wow! That's a lot of coffee cakes. I'll look them up ASAP. Answers all to a Maiden's prayer. (and I am making a chart about how long how much batter cooks in what size pan at what temperature. Learning the system behind the recipe, instead of simply following the recipe. )

Speaking of such like issues...I receive the monthly Kraft what's cooking magazine, thanks to a misguided friend. One fancy dessert after another with lovely seasonal fruits...and Jello Instant Pudding or Jell-O jelly powder and to top it all off: yes! Cool Whip! Aarrgghh. Is there anything that tastes more of Crisco than Cool Whip? Sugared Crisco, that is. At least, go buy some real whipping cream I want to shriek!!!

Thank you. ps. I even have a brand new bundt pan. A friend was given a set of various silicone pans and she has re-gifted them to me. Nice friend. I'm not crazy about using silicone except for the sheets which are such a boon.

Well, I don't know about the profit part, but it is fun. Andie's tutorial on how to candy ginger "Candied or crystallized ginger, my method" in the RecipeGullet section contains information on how to grow your own ginger. Of course I had to try. Now keep in mind my reputation as a gardener is on a par with that of Godzilla. Andie's instructions were very easy to follow and I obviously got them right. Drilled some holes into one of those 6" under the bed plastic containers and planted 9 pieces of ginger which had little buds on them. Now I have 14 shoots growing in my southern-facing office. One shoot is even 3 feet tall. Now I did plant them too late and also I am in Zone 4 and so I don't really expect a bumper crop. But I shall have something to candy late in the fall. I should add that I have to turn the container every few days or they all grow towards the sun. My gardening friend, Winnie, told me it was too late to put them out so I have kept them inside. Oh, I also have a few little Calamansi/Kalamansi/Calamondin/Kalamondin shoots growing in the window. As always, my thanks to my candying mentor, the Ginger Lady, Andie.

Sorry that I incorrectly attributed the recipe to you. Of course, the correct attribution is printed right on top of the recipe in eGullet. I'm just a tad overwhelmed at present and didn't notice it. I will try it this afternoon. I could try a 9x13 pan and then I would have to find out the difference in baking time, yes? I'll definitely add nuts to it. I have fresh cherries, oranges, bananas and fresh frozen blueberries and raspberries. I have this pan with 8 small loaf sections in it. Perhaps the batter would fit that pan plus a regular loaf pan. Nothing ventured... I just have to be realistic about how I reach with each new venture. Maybe I'll buy a second 8 loaf pan. Hmmm...I see what the recipe can entail in solids is not only 2 cups of flour but also 1 1/2 cups fruit, etc and 3/4 cup nuts giving a total of over 4 1/4 cups of batter. Quite different from only 2 cups of flour and no additions. I know it's elementary to most of you, but I thank you for your forbearance as I work it into my brain.

Thank you. It's not just not knowing the answers; it's not even really knowing the questions. But I am learning quickly. At this rate, I'll stay quick of mind forever.

Hi Tri2Cook, I take it that you mean Migoya's book. Which I don't have. However, I do have some various vegan recipes which I have scrounged from here and there. Thanks.