lindag

ATK actually recommends using the big jars of already-peeled garlic. That's what I'm going to do. According to their testing, they're just as good as the fresh.

Here's the recipe for those who'd like to make this now: Garlic Confit 1 cup extra-virgin olive oil or vegetable oil, or a combination, plus extra as needed 30 garlic cloves, peeled and roots trimmed In a small, deep saucepan to ensure that the garlic is submerged; garlic may float. Store the cooked garlic separately from the oil. use confit for mashed potatoes or pasta, spread it on bread for sandwiches, or puree it into dips or dressings. Combine oil and garlic in small saucepan (garlic should be just submerged. If not, add extra oil to cover). Bring to bare simmer over medium-low heat. Reduce heat to low so tiny bubbles surround garlic, but garlic is not actively frying. to cook, stirring occasionally, until garlic is soft and pale tan, 30 to 35 minutes longer. (Garlic should be soft.) Off heat, let garlic cool in oil for at least 15 minutes (garlic will darken slightly as it cools). Using slotted spoon, transfer garlic to airtight container. Strain oil through fine-mesh strainer into separate airtight container and reserve for another use. (Once completely cooled, refrigerate garlic for up to 1 week or freeze for up to 6 months. Refrigerate oil for up to 4 days. Do no keep in fridge longer than 7 days for safety reasons.

I've been reading about this at ATK. Says the garlic and the oil are marvelous for adding to many dishes. Anyone done this? I intend to as soon as I can source the peeled garlic cloves.

The Breville Pizzaola is now on sale at EverythingKitchens.com Maybe elsewhere too.

I'm somewhat embarrassed to admit that I have never mastered the chopstick. But part of the reason is that I fail to see the point, cutlery is ever so much more efficient and easy. Nevertheless, I'd feel better about myself if I could. I see it as rather like the game of chess, elegant but not necessary.

Yes, they certainly are. And around here they are quite difficult to find. I do have a couple in my freezer that I got about a year ago. What temperature did you use? I may have to give that at a try.

I have one of these for my SUV

@Smithy Speaking of crockpots....this (eG-friendly Amazon.com link)is the one I have and been using for two years. It is probably my favorite appliance. Incredibly versatile, easy to use and clean with a lightweight insert that's durable. If it died tonight there'd be a new one on the truck for tomorrow. I try to use it for everything!

My store (which I use exclusively because it's very nearby) doesn't use self checkouts for which I'm grateful. I think it's mainly to keep the store friendly and neighborly, a big Montana thing. People here are very kind and amiable.

@ElsieD Did you use creme fraiche? I can't find it here. One suggestion was to sub. strained plain yogurt.

I hope you left the windows open!

Ooh, I definitely want some of that.

Image from selfproclaimedfoodie.com

I see it's on Amazon. Cooper's

Vodka, Carolans and Kahlua for my White Russians.

Your photo has inspired me to make my own.

I've been reading about this at ATK and decided to order a jar. But I wondered if this is the same thing as Chile Crunch. Anyone tried it?

There was exposé in the paper recently about a woman who was on the city council in Portland who reportedly repeatedly stole merchandise at Walmart using the self checkout.

I quite like beans (but I like pintos rather than black) white rice, onion, cilantro, garlic, chipotle pepper and cheese. I especially appreciated the chili crunch added with the Pico Pica.

I feel a bit like an intruder here as it's always seemed that this was AnnaN's territory along with her partner in crime Kerry. However. Went to a new Mexican restaurant in Hamilton on Thursday where I had a favorite of mine, the veggie burrito. It was huge so I brought half home. Heating it up today for lunch I found that adding a lot of chili crunch, pico pica sauce, and hot salsa made it a lot better. I do love lots of heat and spice. Now it feels like I need to make my own version. I forgot to add that there was two flights of stairs to get the the restaurant and no elevator. (Only in MT) I will not go back.

Wow, meat lover's paradise.

@ShelbyYou posted a recipe, I think maybe a year or so ago for a loaf of bred that you'd made. I copied hat recipe, made the bread and swooned over it while baking. I loved it. Turns out I didn't know what I filed the recipe under in my cooking software. I've been searching for for a long while and was tempted to ask you for it again. After much scrolling (since I have hundred of bread recipes) I finally found it! I was thrilled had to make it immediately. I just wanted to thank you again for sharing it. (It was under 'Grandma".)

Any updates on the repairs?

That squash looks amazing, I've never seen it before. Judging by the rich color I'd imagine it having deep flavor.

I cannot take photo credit, the image is from the website. I am a lousy photographer.