lindag

I have had five so far (not local yet) and all of them were too firm and pretty much lacking in flavor. Worse this year than before.L

So, I've never eaten Spam, either (and no plans to change that), does Scrapple taste anything like Spam?

Mom, who was from Pennsylvania Dutch country, loved scrapple but Dad did not, so I've never had it to this day. I should change that.

'The Cabin'... I see this topic is now closed, the last post was made in '08. I'm so curious about what's been happening since. Is the SnowAngel still around? Please forgive my hijacking but I can't post to the original thread.

Yes, it is. This is not my recipe but from a source I trust. The majority of the marinade is saved ahead and later turned into a sauce (with the cornstarch) for the meat and veg.

yes! me too. I'd love to know more. When I saw the photo, I thought to myself, 'I want those'!!!

When I was a child, living in East Detroit, the ice cream truck (complete with the bells) came around our neighborhood in summer. Ice cream treats then were .07 cents. What are they today?

My goodness!!! How on earth did I miss 'The Cabin'? I just pulled up the topic and can't stop reading. The stories are wonderful, just the kind of stuff I love. Thanks, Porthos, for mentioning it, or I'd never have seen it.

I'm no expert and I don't make a lot of stir fries but from what I've observed it seems many use flank steak. I don't know about the marinades but here's one that I understand is good with flank: Beef Marinade 1 cup soy sauce, low-sodium soy sauce 6 tablespoons sherry or cooking sherry 2 tablespoons cornstarch 4 tablespoons brown sugar 1 tablespoon ginger, peeled and minced fresh

BTW, in case you can't get any of the www, some folk use a few Tablespoons of orange juice in recipes to counteract the bitterness of the regular whole wheat. It does work.

I hope you can find a source for it since, to me, it works much, much better than the more bitter ww. I know you'd be pleased. Here it is common even in our small towns

Have you tried white whole wheat such as KAF makes? I use it exclusively to replace regular ww and I like it a lot. Still in certain recipes I cut it with AP.

I'd go look but I don't currently have a box in my freezer, I portion them out into food saver bags and store that way.

Have you ever tried the egg rolls in Costo's frozen section? They're very good.

Our favorite ice cream was always Starbucks coffee ice cream. Don't know if it 's still available since there's none near where I live. I was able to buy it everywhere I used to live, even Costco.

4. tablespoons unsalted butter, cut into 4 pieces 2 tablespoons heavy cream ½ teaspoon table salt 1 teaspoon granulated sugar 2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices pinch ground black pepper

Thanks, I fixed it.

I saw this product while browsing Amazon. It gets some really good reviews...has anyone tried it yet? Bioreal Yeast

Had lunch last Monday with some friends at our favorite local diner. They had the veg. soup as a side and it looked so good I had to get a container to take home (I had ordered breakfast). The soup was much like that which JohnT spoke about earlier in this thread, lots of veg and not so much liquid....it was very, very good. I so wish the weather would cool down here since I'm really wanting to make a pot of soup but can't even think about it when it's in the mid 90s, not to mention how dry and smoky it is!

That's close to how I learned to make mashed sweet potatoes (from CI)... Potatoes in a pot with cream and butter and seasoning, and simmer til done, then mash. VERY easy and good; I like them this way better than baked.

I'm curious what your plans are for the mini...what will you make in a 3-at. might be a good item for a singleton like me.

Gotta love those watermelon planks!!!

Jo, the roll I have is 750 sq. ft. but I've no idea what cost (bought from Costco). here's their current online offering... Stretch-tite

That really is a good looking loaf, mine don't usually rise up that nicely, they tend to spread more. What's your secret?

We have a locally owned place a couple towns over in Hamilton that serves award-winning burgers made from Montana beef they'll cook any way you like. their onion rings are the best I've ever had and the place is busy every day, sometimes with a wait. Out of town guests always want to return.