Darienne

We have used shredded cabbage in place of noodles. Just about pulls it off...not quite, of course...but close. You can use cabbage leaves for lasagna also. This topic being raised again today s a kind of do-do-do-do do-do-do-do(singsong voice). I really need to lose a chunk of weight and my DH is in my face about it now. My recent MRI is saying some very unpleasant things which might result in back surgery...I hope not...but losing the weight would sure help. Not to mention that being unable to walk or stand, and hating, hating, hating, getting wet in the middle of the day makes exercise difficult. So caloric reduction has to be it. I'm going to go back over this thread and download all the recipes, look up all the noted cookbooks. And try to come up with some of my own to share. I should add that learning to make delicious homemade ice cream using only milk and cornstarch can only be a plus!

Do not give up. I am just beginning to cook seriously at the ripe old age of nearly 70 and after a lifetime of trying to cook as little as possible, finding just about anything else to do instead of cooking. My Mother did not teach me to cook and I did not teach our daughter to cook. My DH did much of the cooking and both our sons cook. One son has a wife who does not cook. However, I have always enjoyed darning socks and would not dream of feeding my dogs canned or dry food once I learned what goes into it. Our dogs have eaten real food for over a decade now. And they eat a variety of foods too. Different strokes et al...

Fascinating thread. What was that strange looking 'spatula/scraper' thing that the Callebaut gentleman was using in the Thermomix video demo? Thanks.

It certainly is appropriate with me and I shall make it at some point, if not for that weekend. Thank you. You are probably correct about this crowd though. They are great folks but more of the cole slaw and potato salad bunch. Hamburgers and corn on the cob. Great stuff.

I can't give you advice on the heat problem, but I can tell you about the cold problem and perhaps that will help a bit in some way. Our oldest son lived with us for an extended period as an adult and we put a second fridge in our garage. In the winter, the enclosed garage gets very cold and so the fridge did too. We put a separate light bulb in the fridge on 24/7...cannot recall the exact wattage...and the problem was solved. Good luck!

Thanks to you, Ruth. I am feeling much more 'in control' about the whole affair with the bean and slaw recipes.

WEEKS???? Omigawd I can hardly believe it. I'll make it today!!! Many thanks.

You are so correct. I think I am very tired. I was looking at the date that you joined the list, not the date of the thread. If I currently had the energy, I'd be very embarrassed.

Well, I sure wouldn't pay extra to watch any show I can think of. We get it as part of some package.

Just watched the Grocery Bag show last night and now I see that it is the one referred to in the first posting on this thread in 2003: the Mexican cooking show. They were really out of their depth on that show and the chef made it quite clear. This is a VERY unusual cooking show. It was delightful to watch, but it might wear a bit thin after a while if this is their usual level of expertise. Still I'll watch again because the entire food network stuff is new to me.

No, No. I never meant they were mutually exclusive. Just that these ones are not foodies. Good one about the dijon. There will be some last minute stuff going on, but the supervision will have to be done by others, namely the head nurse/girl scout leader of an earlier message. The fact that she is coming ahead of time and is offering to take over means that things will be fine. Thanks for the reply.

Bless you for your wonderful reply. The horde is 16 people and what makes it hoard-like is also 15 dogs...6 of which are puppies!!! We haven't had puppies in years. That's a lot of folks, most of whom stay in our farm. The really good news is that two people have announced are coming ahead of time to help. The Mother is a head nurse and a Girl Scout leader and can do anything and quickly and well and with one hand tied behind her back and loves to work. This changes everything. I would love to have your 7-day slaw recipe. DH makes the slaw. Our meals are simple but we need a lot of salads. I make our dressings. And bread. Good bread. I am not a bread maker. We'll buy it. And rolls. Yes. Thanks so much.

.....BUT....BUT....How far ahead????

Try David Lebovitz's Orange-Szechwan Pepper Ice Cream. It's like nothing you have ever tasted before. Well, I tried. It was like nothing I had ever tasted before.

We have a horde of dog lovers and dogs descending upon the farm for the August 21st weekend. They are not 'foodies'. They are 'dog lovers'. It is critical this year to get as much done ahead of time as possible...casseroles and coffee cakes in the freezer, that sort of thing. I know that cole slaw can be made a few days ahead of time...goodness knows you can find remnants at the back of the fridge weeks later which are still edible. But what other salads can be made ahead of time and how long ahead of time? What about mixed beans salads? What about some kind of salad in which you might make part of it ahead of time and then add ingredient(s) X at the last minute? Thank you.

I'll check out the channel tomorrow - Toronto - and also the French Laundry. Anything would be less irritating than the Chef at Home.

I will never again cook a sugar syrup mistaking the Fahrenheit numbers for the Celsius, that is I was trying to reach 230 on the Celsius scale instead of realizing I needed that heat on Fahrenheit. Burnt the daylights out of the syrup before I came to.

Haven't tried that one yet. We have a horde coming August 20th to 23rd and I have promised ice cream for all. That might be a good one. Of course, I'll have to try it ahead of time to make sure I can make it properly. Yeah. Right.

I'm with you here. Our youngest cannot eat eggs and I am trying to convince him to make ice cream with eggs. He's 1200 miles away so I can't do much from here.

Excellent idea. With a constant 100% humdity in eastern Canada, making chocolate is asking for trouble. As for ice cream: I don't think I have ever had quite so much fun. There are a few very active ice cream threads going on as we speak. And David Lebowitz's The Perfect Scoop is such a good place to start for low volume production.

That darned cat!!! It's the cat's fault. Welcome to eGullet, This Redhead.

Many thanks, Randi

I know we get Viva, but what is "W"? I guess I can find out... Looked today at the FN line-up. The entire day given off to grilling! Entirely too much grilling going on on FN to begin with! This is TOO much!! PS. We get W. Just found it. Thanks. I'll try their line-up.

Thank you, O Ginger Lady. I really needed that information. I used some premade ginger syrup with my Clementine oranges and I guess I used too much. Not a good idea.

I am closest to the Toronto area. Is it on the FN coming out of Toronto? I have never encountered it.