scubadoo97

Tried this the other day. Used a custard cup and covered the egg in water. I am having a time getting the timing or heat setting down to get a runny yolk. 1 min on high and the yolk blows. Tried 70% and 60% powers for less than a minute and get over cooked yolks and runny on the bottom whites. I must admit the shape is a nice perfect round. This will take some time to get right in my oven.

Cilantro. I buy a bunch and use some for a dish and before I know it what's left in the fridge is black and slimy

There was an article in our local paper today on making a vinaigrette. It gave the standard ratio of 3-4:1 based on the different level of acidity. I use 1-2:1 on average. I agree that more oil makes the dressing too oily for my taste and I try to dress the salad lightly.

I have the Apex model. I am thrilled with my EdgePro. I don't have knives that are show pieces so I don't care if they get scratched up a little. The one great thing with this system is that you don't have to worry too much about maintaining the perfect angle since you will get consistant cuts with each pass. I can easily do multi bevels and my knives stay very sharp. It was expensive but not a moments buyers remorse. You can get good results on your first try. Highly recommended.

I can eat most any soup cold and enjoy it. I recently made a vegetable, lentil and kale soup that was wonderful hot but I've been eating it for lunch cold and like it just as much. Even had it for breakfast the other day. Cold.

Like most things we embrace it's over done to the point of exhaustion. I've been wraping food in tortillas for many years. I really like corn totillas but the flour ones and whole wheat ones make good wraps. I've never tired the flavored wraps with the bad after taste that's been mentioned.

Bruce, the shrimp were marinaded in kecap manis, soy, Thai sweet chili sauce, a chili paste of chili flakes, oil and peanuts, a touch of lime juice garlic and ginger. I grilled the shrimp on the gas grill and heated the leftover marinade to drizzle over the shrimp.

Great score!! A bronze medal winner premium rum, 2006 International Sugar Cane Spirits Tasting Competition Ybor City Here is some information on that rum you just bought from our own Ed Hamilton the Minister of Rum http://www.ministryofrum.com/rumdetails.php?r=551

Everyone's food looks so good. This is a great place to get inspiration and ideas for dinner. Tonight I made grilled shrimp, cucumber salad and rice with Asian flavors

The biggest obstacle to the family meal was my daughter's dance schedule. She danced 6 days a week. She is 18 now and just finished her last competition and recital although she is still taking classes and assisting in teaching dance until she goes off the college. It was important that we try to eat together and it was easier for me to adjust my schedule to hers. We usually eat between 7:30-9:00 PM when she gets home. A little late for me but it allows us to spend time together. My son now 20, never had such a demanding schedule. In our busy lives we don't get too much time to spend with one another. This is the only time where we are together as a family each day. Selfishly I enjoy feeding them and seeing the look of satisfaction on their faces when they are enjoying one of my meals. I got a kick out of a comment my daughter threw at me. She said when she is at her friends house she finds it weird to see the moms and not the dads cooking dinner. One should not feel guilty for not having dinner together. We all interact in different ways and there is too much to worry about in life than this.

I would add some lemon zest. I hate tossing this wonderful flavor enhancer. It's perfect for a pasta salad

Rebecca, wishing you a blessed Shabbat and better health. Glad to see you back.

My mom use to be a compulsive buyer and we had two freezers in the garage growing up that were full of meats and all sorts of things. It was not unusual for her to have kosher chickens that were several years old. I can assure you that it is safe. I'm sure it has acquired at least some freezer taste if not burn. I say defrost it and smell it. What do you have to lose.

The thread on restaurant sanitation in the restaurant life forum got me thinking about a recent episode at my local grocery store. At the fish counter whole pompano were on sale and I asked if I could smell the fish before purchasing. The guy behind the counter lifted the fish barely over the counter but sternly said "if you touch it, Ill have to throw it away. I immediately thought about all the hands that touched that fish from the fisherman that caught it to everyone involved in the processing and shipping of that fish to market. I understand that people might be uncomfortable about someone touching the food they are going to buy but the fish needs to be cooked. What harm could come from someone touching it with their bare hands? I feel that we are going off the deep end on certain issues that have to do with perception only. Do you get to touch the fish before you buy it?

I have never been to Maryland but I love crab cakes. Unfortunately I had an allergic reaction, my first, from my crab cakes last year and can't eat them anymore.

With the severity of peanut allergies mixed with the higher chance of litigation these days, I understand why they don't allow outside food.

So true! This is one of the 1st steps you can take to better coffee.

I have to admit that my first attempt has been my best. The wheat and the most recent wheat/rye did not rise as well and were too dense. I didn't add any sweeteners which are common in wheat and rye breads. I will go back to using the white flour and maybe some herbs for flavor.

I found duck easy and fun to work with. I worked with one for the first time a few weeks back. I bought a whole duck and used almost all of it. I carved the breasts off and pan roasted them in the method that has been described. The carcass and neck went to the freezer for stock. All the fat and skin was removed and rendered for making confit with the legs, thighs and wings. The skin became some very good cracklin. The liver was sauted to make a wonderful chopped liver. All in all I had a lot of fun with this duck and it was a great bang for the buck when used this way.

These are times to remember ones heritage and food is a big one for helping us do that. At our hoidays we are more likely to have hummus and stuffed squash and grape leaves. Some of these dishes are labor intensive and are not made a lot during the year but others I make year round. I have to admit that I really don't know what Jewish food is. Jews have picked up the cuisine of their native countries. Sure one can categorize foods like chicken soup and kugel as Jewish foods but they really are an expression of where the majority of American Jews are from.

I do veggie omelets or frittatas but sometimes I'll eat the brussel sprouts or string beans left over from the night before. A fine breakfast indeed.

I've recently started making this bread. First one turned out great with the addition of rosemary. 2nd one had rosemary, roasted garlic and olives. The 3rd one was half whole wheat. I want to try a rye bread using this method. My first attempt looked great. Just like most of the photos posted. Round, brown and crusty with nice big holes in the crumb.

That's been my take as well.

My wife read that dried herbs like mint, rosemary, bay leaf would drive them away. Save the herbs for your cooking, it does nothing for moths except may attract them

Could be Basa or Vietnamese farmed catfish. I remember growing up in Clearwater Florida and this little place near the bridge use to serve all you can eat fish. Way back then it was grouper which was not a popular fish at the time as everyone wanted snapper.