Darienne

Although I remember my own Mother's Macaroni and Cheese recipe with great fondness, I have no idea how she made it. Not like any other I've ever tasted. And the very first thing I ever learned to cook at age 7, taught by my long-time friend, Rosie, was Kraft Dinner. That was 1948. Ed is the Macaroni and Cheese maker in our family and here's his Mother's recipe: Mom's Macaroni 2 1/2 cups elbow macaroni 2 large onions 1 large can of tomatoes (he likes diced) 2 1/2 cups shredded cheese (26 oz) Ed usually uses sharp Cheddar (Canadian) crushed saltines (I don't know the amount) salt & peppers Saute onion to clear. Cook macaroni. Good heavens that's the end of the recipe. I know he bakes it in the oven, but there are no instructions here. I'll get back with the rest when I can wrest it from him. Talk about like Mother like son.

Welcome. Welcome. We love Indian foods of all kinds. Fortunately we live in Canada where there are Indian restaurants. The Indian food section of eGullet is always very quiet. With luck, you will contribute to it.

Lots of food connections here: Macdonalds, Dunkin' Donuts, Starbucks, Kentucky Fried Chicken, a grocery store, Dairy Queen...fits right in. I think this is one of my all time favorites.

Absolutely. Watched him when he was on TV and have recently watched him again on YouTube. Very droll. Also take a look at John Wing, his early stuff anyway.

OK. Here's the Scottish Breakfast from Danny Bhoy. Again a warning of unbridled profanity. Not his best, but pretty good.

I first saw him in 1990-91 when he took over from Howard Hesse in "Head of the Class', an American TV show. He's funny just standing there. Have followed him since then. Lucky you to have met him. Do you know Danny Bhoy? Do look him up on YouTube. Of course, my other big favourite is the late John Pinette. I am not what you would ever call a 'fun' person, but these three are my kind of comedian.

Thank you dear man. I have never seen those two. I have loved the #*%() Billy Connolly...now Sir Billy Connolly...since I first saw him on TV lo these many years. And someone coming up behind him, Danny Bhoy. The only two comedians who actually make me laugh out loud.

Consider the OMG! button hit.

There's a need for an OMG! button obviously.

As for 'winging'...I find that I never have the exact ingredients called for, and some ingredients I simply never have in the house, like chocolate chips. So I constantly 'wing' it to some extent. OTOH, I have just joined a group in our small regional library, the Library Cookbook Club, mostly because of the library friends to show support, and now I must make something out of one of the library cookbooks, and here I am again...without this or that...and winging it with apologies. Oh, we live in the middle of nowhere so to get the missing ingredient always means another trip to town...unless we are already heading there.

I actually have one favorite recipe that I have always been asked to share. The treat is so unusual and delicious. It's called Tostitos Kakimochi and it's a westernized version of a Japanese sweet snack. We first tasted when Ed and I gave our first gourd workshop at the farm to a group of Japanese Canadians. One of the ladies brought the treat and gave me the recipe when of course I asked for it. I've taken it to a slew of pot lucks and workshops and gourd festivals and I always simply print out a few dozen copies of the recipe and leave them with the bowl. They are all always taken, both the Tostitos Kakimochi and the recipes. ...hmmmm....I think I'll make them for the Annual Dog Weekend which is coming up on the 16th....

Absolutely. I share as you do, Kim, complete with notes. And I have made a few of your recipes. But then I've only been at this for ten years now. Oddly enough, I joined eGullet ten years ago this August. What a wonderful bunch of people you all are! And good sharers.

My late Mother-in-Law would 'sort of' share recipes...but never actually give me the entire recipe. She'd hem and she'd haw. Give me part...but no measurements. Leave out important ingredients. I didn't want them for me...but for my DH who has strong opinions on the cooking of certain items. Just like Mom made. His Mom. Not my Mother. Well, Mom died many years ago now and I have only a not too useful idea about how to cook certain dishes. And so DH doesn't want me to make them And so I don't. Oh well...that's how it often goes....

I will definitely keep the advice in mind.

Oh boy. I remember my first Moussaka. I didn't know about letting dishes like that and lasagne rest for a few minutes. That was an embarrassing learning lesson.

Such fun! And we can always count on something new happening in the world of food recalls.

Watched the video on the Peanut Butter Icebox Cake and if anyone wants the actual recipe for this cake, here it is: https://munchies.vice.com/en_us/article/3d4m3k/chocolate-cookie-and-peanut-butter-icebox-cake I'm certainly considering the idea although I haven't heard of the thin Oreo cookies before...but I might try to find them. The recipe is by Farideh Sadeghin.

If I can return to heidih's post of July 4th with its suggestion of Karen's Peanut Butter Pie https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797 . I just realized that this pie calls for only 1/3 cup of sugar. On the other hand, my Epicurious Recipe , https://www.epicurious.com/recipes/food/views/peanut-butter-pie-51192420, which has almost the identical list of ingredients and amounts, calls for 3/4 packed brown sugar. I don't have enough experience to be able to figure out why this great discrepancy in the amount of sugar called for. I've made the Epicurious recipe and intended to make Karen's pie until I noticed the strange sugar difference. Has anyone made Karen's pie? Was it satisfactory? Thanks.

It's almost August and I need to make Barbara her peanut butter/chocolate pie. I looked back at HeidiH's suggestion and I think I'll go with this one. Thanks HeidiH. I'll report back on its reception...although Barbara is not the type to tell the truth if she doesn't like something which is a gift. Who amongst us is? And still has friends? ps. Should add I'll skip the topping as posted and add a dark chocolate ganache over top.

Enjoying this thread but nothing new to add at this point. I've posted all my salad makings elsewhere. We eat our big meal at noon in our home and evening is supper which in the winter is two nights soup or other light meal and the third night is always salad...just salad. Summer is two or three nights various salads and one night soup or other light meal. In the winter salads are fairly traditional in a bowl romaine, other diced /sliced vegetables and a olive oil/lemon dressing. Summertime salads are far more adventurous and there's often 5 or so set out to pick from. Why I don't make the summer salads in the winter I have no idea. I just don't. I'm always looking for new salad ideas. I've yet to find a pasta or rice salad that I like much. Our Annual Dog Weekend is coming up in August and I do try for one new salad each year. Yep, we do put out a lot of salads...mostly ones which are good for a few days. This year I have two additions: marinated thin cucumber salad and a cooked carrot/raw cauliflower salad which is terrific. Nothing new...but new to me. If anyone can give me a delicious (to me) rice or pasta salad, I would be indebted to them.

Since childhood I have found commercial marshmallows to be somewhat revolting. Might add that I did have a bad marshmallow experience in Grade Two. Then after joining the ranks of the 'love-to-cook' ranks...after spending 65 years hating doing it...I progressed from making this...and making that...and the other...to trying homemade marshmallows one day, for the fun of it of course. , Huzzah! They were wonderful. So that's what a marshmallow can taste like! I was delighted. (I was also a life-long ice cream 'I can take it or leave it alone' , mostly leave it alone, until I made it at home and said the same thing...the huzzah! bit.) The epitome of my marshmallow making, as noted in a previous post, making orange-flavored ones and dipping them in dark chocolate. Oh my goodness! Paradise on earth. So, kayb, give it a try.

I think you are correct about 98% of the public. I don't like commercial marshmallows and so I won't buy your mix. But I'm just one marshmallow snob plus one more unnamed person and the other 98 will. Too bad. I do like homemade marshmallows...orange...dipped in dark chocolate...yum...but that's another thread. Go for it, pastrygirl.

I could say the same about Poblanos, except that I've continued to prep them bare-hands. One session with them I was in agony for hours and nothing was relieving it. I swore...never again...but then went right back to it. Pain from Poblanos???? Ridiculous!

Well, sort of sad...but in a laughing way. What a mess to clean up.

Ed bought me a 12-cup Cuisinart food processor a couple of years ago. It weighs a ton. A ton. I have to keep it in a cupboard which means gearing up the muscles to take it out. And it's SOOO big that storing the pieces takes three spots on my somewhat shallow shelving unit (which was fine with my last food processor). Also the 'pusher assembly' is not something I would ever pick to own in a machine. This is a photo from my unit. This rod is skinny and plastic and you have to fit it into a larger part of the unit. If it breaks...you are out of luck. I haven't broken it...yet...because I treat it with the care I would use on fine crystal. Unbelievable! It has 'on' and 'pulse' and 'off'. And while I don't like 24 choices for speed, I could have used more than the allotted ones. No, I am not really enthusiastic about it. But you guessed that one. ps. Make that four places.