lindag

There's this recommendation: Non stick pans I have a couple All Clad non-stick sauté pans which are my personal preference; both are about ten years old and have held up well. The newer All Clad, however, is now hard-anodized. I haven't tried that but had Calphalon hard-anodized many years ago and it was just okay.

I happened to spot my sourdough starter while digging around in the fridge for something. It's been there a while but I brought it out and will start resurrecting it today. It may take a number of feedings to get it going good again since it's been put away for quite a long time. My favorite Raisin Bread recipe is here.

I think I got it right this time! Vegetable Turkey Meatloaf with Balsamic Glaze

I can't remember ever turning down a spud of any kind with the exception of those whipped into oblivion by my husband's niece; those were beyond glue.

Way too much faucet for me unless I were planning to hose down my driveway.

At Amazon US prices that would be less than $1.

You're right, I goofed and copied the wrong recipe!!! I will make a correction when I get back from town. DUH!

I was mistaken when I mentioned upthread the Turkey Meatloaf recipe that I thought was super good. It was not a Tyler Florence recipe but is was by Bobby Flay. Turkey Meatloaf with Balsamic Glaze It really is wonderful.

I do remember the burner on our range could be lowered or raised depending on usage. I'm thinking that it had to have been a GE or a Hotpoint for that timeframe.

A lot like the one my folks had in the late fifties, don't remember what the make was but I do think the deep-well was on the right in the back. Mom made some mighty fine meals on that stove. chexking photos of these stoves on Google tells me my memory is off; the deep wells are all on the left side.

I often crave tuna salad sandwiches. I have some Genova yellow fin canned tuna and some very nice honey wheat bread from my favorite bake shop. I may have to mix some up today. I like mine with mayo, white pepper, sweet pickle relish (Steinfeld's, preferably) minced onion and celery. Yum.

How did it compare to other con broths you've made? Would you use that process again next time!

I'll post the TF turkey meatloaf recipe first thing in the A.M.

I can get ground veal here at most markets but it's almost always pre-frozen. Like you probably do, I usually just sub with more beef/pork,

Watching Ina Garten today and she's making meatloaf: Chef Kevin Penner's meat loaf I looks SO good!!!

I will check when I get home.

I've used a Turkey Meatloaf recipe from Tyler Florence that forever changed my mind about meatloaf, it is superb. Unfortunately I don’t have it here right now.

Your spelling is correct, it's just not in the M-W dictionary because it's French.

I went back to this thread to try to understand how to make fizzy wine (MR) with the equipment I have and I,'m still confused. If I chilled my ISI (liter size), chilled my white wine thoroughly, would I then add the wine to the cold ISI, charge it, re-chill thoroughly, then drink? Do I have it right? I 'm eager to try this.

Today I drove South to Hamilton to meet a friend for lunch at the best local hamburger joint where you can still get your burger cooked to order along with the best onion rings I've ever had. Also Picked up my prepared taxes and stopped at the Cornish pasty shop to bring home some to stock my freezer. Looking forward to trying the Bisto gravy with a nice hot pasty soon. The Bisto is in transit to my house but The earliest estimated date for delivery is the 29th.

How are the rolls? I copied the recipe, it looks good.

I've had mine for several months and Haven't really found it to be very useful. I thought I'd use it outside on my deck for deep frying but I find electrical appliances to be more effective. Now it's in storage in the garage.

My order is coming soon from Amazon. For a little over $2 USD I just had to try it out for myself. I'm thinking it’s be great to have on hand for Cornish pasties and meatloaf. Wait, now I need to put meatloaf on my to-do list.

I'm not Thomas, the OP, but I would love some simple, easy to prepare cocktails recipes that I could make with the basic liquor store ingredients...(where I live there is no access to the exotic). The only liquor I don’t much like is Scotch. I have a very good assortment of the others in upper-mid range. I particularly like Gin, Vodka , Canadian Whiskey and Rye. Your suggestions would be much appreciated.

Needed to just get out of the house today so I went to Great Harvest Bakery for a loaf of honey whole wheat bread, Irish Soda Bread and a turkey sandwich on their multi grain bread. Stopped at the car wash for a much overdue wash and then to the liquor store to stock up on vodka, Kahlua and Irish Cream.