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Darienne

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Everything posted by Darienne

  1. After using a Salton dehydrator on and off for years, one day I just began using the oven when I had run out of room in the dehydrator. Now I use only the oven. Much easier I think.
  2. My first response may be already covered and I just haven't quite understood what you are asking: Baileys for her and a non-alcoholic sauce for him. What about making David Lebovitz's Vietnamese Coffee Ice Cream? No alcohol here but it is very tasty and we have friends who order it each time they come. It might taste very good with Bailey's on it. And perhaps a chocolate sauce...or even Magic Chocolate sauce for him? ....if he has a 'fun' side...
  3. DH and I are both retired and we both cook. He does the short order stuff and I do the other stuff. We do used canned beans (oh, I know, I know - I used to cook beans), tomatoes and canned sockeye salmon. DH will eat canned sardines. Oh and we buy crackers and corn chips. We buy frozen pizzas to have on hand for unexpected folks who don't like our normal food, much of which is not typically North American or European. And what we call 'guest' bread for guests, naturally. And One Buns from Costco, a weakness of mine, and Kirkland Vegetable burgers, which I love. And almost all condiments. That's about it. Some frozen vegetables because we live so far from the city. I used to make yoghurt...now we buy it. We don't eat a lot of meat. We either cook every lunch, our big meal, or we defrost something which I've already made and frozen. Supper is either a big salad or soup, again frozen by me. We eat out every now and then. Fish and chips, which I adore, and on the road we usually eat at Subway for lunch. Mostly we make huge batches of whatever it is that we are making and freeze what we don't eat on Day One: tourtiere at Christmas, spaghetti sauce, umpti-one kinds of soups, shredded meats, especially pork, casseroles like Moussaka, Spanakopita, Lasagna, Bobotie (thanks John T), Ed's Mom's Macaroni and Cheese which Ed makes, Ratatouille. I could go on. Oh and we make Chinese food together. He does the 'mises' and I do the cooking part. My hands are shot so Ed does almost all the chopping and cutting. Dinner once every few weeks is 'Dessert as Dinner'. The year we lived in Moab, I made a difference Dessert as Dinner once every week for 6 months and we had guests over to share. That was challenging and fun. And you can't eat chocolate cake for dinner. The meal has to have fruits, and dairy and grains or some combination which won't send you into a sugar fit. I might add that Ed taught me how to cook when we got married 57 years ago and I hated it mostly until I found eGullet and discovered cooking was actually an incredible thing to do. I still can't do North American very well. I love cooking with chocolate and citrus. If vegetables live long enough to wilt, then they get roasted and go into combination dishes or enchiladas. Life is different when you are old, retired, with the children long gone from home, no grandkids and two big dogs for company. (Oh, they eat raw.) I keep thinking about going back to cooking raw beans. Have enjoyed being on this incredible forum for almost 10 years now. Thanks to you all.
  4. Darienne

    Portioning Parmesan

    No doubt I should know why...but I don't. Please enlighten me.
  5. First laugh of the day. Wonderful. Thanks.
  6. And what kind of pine trees were they, please?
  7. Pine needles. Pine cones. What kind of pine tree? We have red and white pines on the farm. And spruce trees by the hundreds where the eastern boundary of the farm was replanted in three sessions. (Don't know anything of the spruce history...must try to find out.) But still. What variety of pine tree is recommended?
  8. Thanks lindag for getting back. I was just thinking about you and your new toy this morning. Alas, if I have to cut the vegetables into correct portions before the final dicing...then it's not a good fit for us. But thanks for the report.
  9. Watched the video again with DH, chief slicer and dicer, and noticed more clearly this time that the pieces going into the hopper for dicing were already cut into strips...which I can't do...which leaves me wondering...etc...etc... DH, Ed to name him, is a terrific slicer and dicer, and maybe for the time being, we'll just leave it at that. No, we don't have a mandoline...fear for fingers. We are both accident prone in our old age...me because I am naturally badly co-ordinated and now ill-handed, and Ed because he flies by the seat of his pants which could lead to chopped fingers (if I might mangle my metaphors).
  10. Answer: How about arthritis and carpal tunnel syndrome and just old age for that matter, all of which I have in spades? Found another electric mandoline in my search today. GForce GF-P1158-572 On Amazon.com and Amazon.ca (Canada). Right. Same model. The American one is regular $89.99, special at $49.99. And the Canadian one is...wait for it...$233.95. Yes, it is the SAME model. Canada USA Going to lie down quietly for a bit now....
  11. I have read a few pages of the reviews and you would swear that the posters were talking about two completely different machines. I await your report, lindag. Thanks.
  12. Yes, I would kill for one of those ...if it works...if it works for more than 2 1/4 weeks. My hands are gone and I press my DH, who is willing I must say, into chopping everything for the cooking. Please report back. Oh my, I am actually excited about this appliance. And...even if this one is not a complete winner...it's on track I hope. A Godsend for the handicapped among us. Thanks.
  13. Maybe there should be a button for 'Wow'. So much work and dedication.
  14. I'd like the Italian Wedding soup recipe also.
  15. Another Canadian (who does eat eggs now), living in Ontario. Plus DH. We used to order Over Easy, both in Ontario and across the USA on our way to Moab, Utah. However, over the years Over Easy got less and less well cooked and now we order Over Medium. Sad story. We sent too many back Elsie before giving up.
  16. That's a really clever idea. I'll think about it. What's the red sauce? I can't stand ketchup...which I know that is NOT...on eggs.
  17. Arey, you are correct, sir. And how does the story end? Well, the lady forces the child into eating said egg, which the innocent child promptly throws up again and never eats another naked egg until somewhere in her forties. Or maybe even 50s. I can't recall. Oh, I lived in Ottawa, Canada, at the time. One of my few memories from that time was the ration coupons my Mother used.
  18. Soft boiled egg would be least favorite. Scrambled...BY ME ONLY...would be favorite. (I didn't even eat eggs, per se, for decades. Had a run in with a British woman and a soft-boiled eggs at the end of WW II. I was all of 3 or 4.)
  19. Thanks for all the replies. Still not sure if I'll be able to make anything or not. Might just hand out those IOUs as suggested by ChromeDome. For January goodies. Can't really give flavored vinegars to the recycling guys or the veterinarian's office. Thanks for the help. DH is finally getting back on his feet...and I am still living on mild tenterhooks. And not touching anyone.
  20. Thanks, blue_dolphin. No, seeking advice from anyone. Sorry, I did not make that very clear. Strange that the first site did not even mention protective gloves at all and the second one just mentioned it once in a graphic.
  21. Actually DH is in the kitchen almost as much as I am. We share the cooking although we each have areas of expertise (so to speak). And he actually taught me the essentials of cooking lo these many decades ago. I'll go for the gloves, etc, etc. as noted in your post and I think the idea of the "IOU" is an excellent one. One friend is a care worker for elderly and hospice patients. (We are not elderly. Yet.) Sorry about your honeymoon and the bride's kidney stone. I wrote a term paper on our weekend 'honeymoon'.
  22. Never had to face this one before thank heavens. But here we are on December 7th with Christmas quickly approaching and my food-related gifts must be distributed early in the week of the 18th at the latest. Which is 12/13 days away. Now DH is just out of bed today after three horrible days of Norovirus. I don't have it...yet?...? With luck I won't get it. But DH is supposed to be contagious for up to two weeks more, and who knows if I will catch it say in a week or so? Is making and distributing foods, in this case an Enstrom copycat Chocolate coated, Almond topped, Almond English Toffee, wearing protective gloves safe enough? My products are given away...but can I chance passing on this horrible virus? Wear a hairnet and mask also? No, I don't think I want to. Might it have to be a confection-less Christmas this year? What do businesses do? You can't predict when you or an employee are going to come down with something like this virus. And moreover in many diseases the afflicted is contagious for two days or so before the disease actually hits. Employees wear gloves, masks and hairnets, wash their hands after using the toilet and you hope for the best? And what do other folks do? Thanks. And I hope all of you remain well into this season.
  23. I have two in two sizes and they hang as decor on our dining room wall. I am enamored of baskets, collect them, display them, wish I could still make them.
  24. Scales arrived and are excellent (so far...). End of report.
  25. Good heavens, I can just rerun last year's post...
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