Darienne

I'm with MokaPot. Never heard of pinto beans, never ate them until maybe 20 years ago, but prefer them greatly to kidney beans. Still black beans are now my big favorite.

I wonder how many boxes of chocolates purchased on July 2020 are still in existence.

So sorry to read about your accident. We've all done it. Perhaps never again.

That ganache looks like my kind of ganache topping on a cake. And also welcome to eGullet.

I really need to go and live in Shai's home and eat all the amazing things he makes!!!

I think after all this talk about phyllo dough and puff pastry and Spanakopita, I have to put the ingredients on the grocery list. (Ed does all the shopping now.) And as a matter of fact, I'll add the ingredients for Moussaka also.

We've never lived with constant wind but from what I have learned, it is pretty awful. We thought some years ago about moving to Alberta and were warned to make certain that we did not move to somewhere where the wind blew constantly. It is awful to bear. Love Spanakopita.

Now I recall going way way back, my aunt Rowie made a kugel with raisins and apples and I didn't like it. I've only liked savory kugels...but I'll try it. It has been a while...

When David picked up this topic again on Monday, I could see my cake just above his post. So Ed bought me some oranges yesterday, smallish, from Spain, very tasty (which is always a wonderful surprise) and so I'm off to make that cake again. Maybe I'll add the glaze this time...

My first response is turning up my lip...but then...I think of what an accomplished cook you are Shai, and how I love and am impressed with almost everything you do...and so I stop and think...OK lady, give it a try. And so I will. Thank you.

What is that pale rectangle thing on top somewhat to the left? Is it actually food?

Ed was 80 in June but is in such good health that he seems like a 60 year old. He says they had bacon and eggs and toast and pancakes, but that if you got up earlier than the breakfast was served, you could have fried speckled trout in the kitchen. Added: Forgot the oatmeal. Ed added that the cook got drunk one night and simply didn't turn up to make the breakfast, but Ed knew how to cook. He also added that the cook threw axes into trees for entertainment. Oh, he got fired. That is, the cook.

I just realized that your father and Ed would be the same age. Oh my it's strange ageing in this society.

Ed worked as a junior forest ranger many many decades ago. Well more than 60 years ago. I'll ask him about the meals. What I remember his saying was that the breakfast were huge.

It is fascinating indeed. Moi aussi, I wanted to be an archaeologist but these things don't always happen, do they? But you two certainly do camp in style.

Sorry, I guess I'm really way behind in this topic, but which one of you has a Ph.D in Egyptology and where did that one work and when?

Never had a Doritos to test out that unstated theory. In fact the above-posted event was my sole response to perhaps MSG. No one else at the table felt the need to stand in the rain.

I've never thought of myself as allergic or even sensitive to MSG, but I do recall vividly one episode eating Hot and Sour soup in a Chinese restaurant in Toronto, being so overcome by some ingredient in the soup that I stood outside in the pouring rain while my head felt as if a band of metal were trying to crush it.

Phyllo dough and Spanakopita definitely. Potato and pea filled Indian Samosas. I rather keep them in the category of purchased rather than made. Buy enough for two lunches, freeze them...and there they are for those kind of days...no work...just defrost and eat with tamarind sauce.

Looked up the recipe and was stunned! Simply stunned!

A friend posted this menu and I thought some of you might get a chuckle out of one of the side dishes. This restaurant is in Ontario, Canada.

First thing I learned to cook at about 8 years old. Taught to me by my best friend, and we are still friends more than 70 years later, who was 9 years old. Kraft Dinner it was and I quit eating it when I was about 15 years old.

What's this thing I keep seeing...Mac and Cheese as a Christmas dish?

I need to mix the isolate into the chocolate before I fill the moulds so therefoe 25 x 4grams = 100 grams of chocolate to do the job. How simple it is once you get a bit of help and settle down. Thanks as always Kerry. How often you have been there for me. And so many others too.

I own a particular Tomric mold, Disc no# I-2023:.16" x 1.30 (dia) .14 oz/4g. 30 cavity. It's been so long since I actually worked with chocolate and this is for mixing in an isolate pharmaceutical and so I need to get it right. I'm not functioning as well as I would wish and am asking for help. I need to make 25 discs in this mold. Can someone please tell me how much chocolate I should use. Does the blurb after the disc number mean that each cavity holds 4 g.? Thanks. Oh I don't have a scale which registers much less than 4 g. It's an inexpensive Starfrit and we use it to weigh the dogs' food.