lindag

Too much of a rigmarole for something that can be done so simply. Aren't we trying to reinvent the wheel here?

Based on those examples I think I'll be OK. Thanks for the help.

Can anyone say if the Indian ingredients are easy to find in stores?

I used to have a spice rack somewhat similar to this one. I used it for the most fragile of spices and kept it in the fridge. The fridge I have now has a bin in the door that I believe is meant for fruit but I use it for my spices. It's very handy and holds about 20 Penzeys jars, most are ½ cup, a few are ¼ cup.

I'll admit when I saw this topic pop up again I had a sharp intake of breath, thinking you were back in hospital. I'm thankful that you are not and that now you can look back it all, the good nd the bad with gratitude and humor.

Somehow my own dinner is now looking sad.

YIKES! That would be scary!

It's beautiful and since it was all eaten , we know it was delicious!

I'm glad you were able to solve that puzzle, it was clear that it had really gotten under your skin.

I just saw a recipe this morning for a similar bu Italian style pot roast. It was served over packaged (the kind sold in rolls) polenta that had bee sliced and broiled in the oven for about six to 8 minutes. Do you think that would work with your recipe? I haven't a lot of experience with polenta and thought this might be a good way to use it.

My favorite grocery is in a small town about ten minutes south of here. They just finished a major remodeling job with splendid results. It's a very large store for such a small town and it's open 24 hours!! The 'new' store has wider aisles because (as I heard one of the longtime checkers tell a customer) because people meet their neighbors and stop in the middle of the aisles to visit. Such is life in a small town. It's rather like traveling back in time.

I never had much luck with zip locks in the freezer. #1, it's hard to get ALL the air out. #2, Air seems to penetrate the bag while frozen and leads to frost in the bag and freezer burn.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. There's a lot of moisture in the ground turkey, so I think that's where the liquid comes from for the panko.

I know I mentioned this upthread but it bears repeating. Bobby Flay's meatloaf is insanely good. I've made it several times and it is every bit as any other meatloaf made with beef.

Ditto for W. Montana. It's been a very long, hot and dry summer and I'm done with it. I can't wait to cook soups, stews and braises and roasts!!!! It's my favorite time for cooking and I'm ready!

now I'm craving meatloaf...I mostly use one or another of the CI recipes that I'm very satisfied with.

That's the mixture I like to use but can't always get veal here so sometimes I use more beef tho I think maybe I might try a bit of ground turkey next time. One of my better markets does have 'meatloaf mix' which is the preferred combo so I buy that if I'm in that neighborhood.

I'd love to give Lexi a big smooch.

That's a big reason why I don't make my own stock anymore...it takes up too much valuable space in the freezer that I need for other items . However, if I cleaned out those freezers I'd have lots of extra room, but I can't talk about that.

Where do you get granulated?

More Lexi!!!

Penzey's Onion Powder doesn't clump...at least it never has for me.

I admit to being frustrated when sautéing with my IP. Maybe it's operator error but I have had difficulty . Once I ditched the whole process and reverted to my range and LeCreuset. For me, it's more fiddly than it should be. That's why I'm thinking about getting the mini..it seems to be able to adjust settings more easily.

Mine is similar...A long grill pan came with my GE it fits down the center but doesn't get the whole surface hot enough to cook anything. Pretty worthless,

Even MORE enabling!!!