elyse

I make mine in a heavy bottomed pot, butter in a small pot. I've found that when I add the butter to the popping corn it comes out chewy. Maybe if you used clarified butter? I use canola and I hate it. It stinks up the house. Just trying to use it up, so I'm 1/2 & 1/2 with olive oil. I also do the three kernel heat test. Personally, I like some a little burned. The good thing about Jiffy Pop. I must remember the bacon grease. Duck fat anyone?

I used to visit a website quite often at www.expertgardener.com. Somewhat similar to eGullet in a nature way. Anyway, I hope it's useful to someone for gardening questions. Good resource, I think.

I copied your recipe from the 1/2 & 1/2 file which I think is also in the archives. It looks so wonderful. If you have other variations you like, feel free to post them. So far, I've also seen what you have to say about the mango puree etc.. Mmmmm. Thanks so much.

Thanks for the information. Looks like I was off base with the original question anyway, lol. Whole milk is the original dairy for the kulfi, but it's evolved into half and half, if I've got this right. Sounds like the percentages don't really matter that much then. So much to learn! Well, it all sounds so good, I can't wait to make it. Come, come summer!

Can't you just tweak a popcorn machine which has the rotating arm on the bottom? And you could use the butter/steam holes on top for frozen cubes of stock. George Foreman, my eye!

My mother was visiting a friend in Venice, and they were making risotto. The friend asked my mother to stir for a minute, and my mother took over. The woman stopped her immediately, and told her to only stir in ONE direction, as stirring in different directions will ruin it. I've never heard of this before, and neither has anyone I've asked. Any idea where this has come from?

Can someone please answer a question? I'm just going to copy my question from the Half and Half thread from Pastry and Baking. There's a discussion going on about how to make your own half and half regarding fat content, if half and half's not available where you are. Suvir's lovely kulfi recipe started it all. Thanks a mil.

Erm. Pasta is made with eggs. Yes, but it's usually intertwined with flour and water. Big gobbs of it make me unhappy. French toast is iffy for me.

Does e-bay help you at all? They have a couple of Le Creuset pages. Pretty good prices, I think.

No need to worry. I just don't wanna work at the mo. Simple needs, simple needs.

Cool. I'm out of work.

Sounds great. How did you come to decide on this simpler assortment?

My Le Creusets are all at least 40 years old, and clean, clean, clean. other pots and pans too. Not for looks, but because I want them to remain clean when stacked. My Le Creusets, by the by, are red/orange, pale yellow, and turquoise and grey. Possible those are not Le Creuset. I'll check. They're purdy though.

Well, that'd teach 'em right quick, wouldn't it? That's what I'm sayin'!

If I had an allergy to eggs that could result in my death, I would ask everytime I ordered food and wouldn't feel ridiculous at all. Regarding the egg question, my point was that every single ingredient in the dish was listed on the menu, EXCEPT the egg. All the bits,pieces, spices, herbs, everything. For a giant fried egg NOT to be listed was just stupid. I have no real food allergies, I just vomit immediately.

There are realistic expectations one may have of a menu. A seafood dish only containing seafood is one of them. A red meat dish only containing red meat is another. Unexpected combinations should be printed on the menu clearly or pointed out by the staff. If you have a severe allergy, yes, mention it, but only because you can't trust other people with your life. When I was in school in Providence, a woman died at a restaurant down the street who served her chili. Their thickening agent was peanut butter. How often do you encounter peanutbutter in chili? This should have been clearly printed. Spring rolls, you never know if it will be vegetarian, or will contain shrimp. I ask. I do not feel the need, however, to ask if my pasta with a dozen ingredients listed on the menu will ALSO have an egg cracked over the top. The ONE ingredient they didn't list. It went back to the kitchen. "Are you by chance going to crack an egg on my pasta?" What a rediculous question to ask under the circumstances.

Yes, but then it's not pie crust.

My grandmother had a grape trellis in her yard in Brooklyn. Incredibly fragrant. My grandfather planted them when they bought the house ages ago.

Very exciting news, bri. tell us what the final product was?

I've found Zabar's to be cheaper than Broadway Panhandler, but I don't know if they carry what you want.

I'd take the bacon in the pink lemonade if that was the way it came. drink the lemonade first, then obliterate the bacony lemon taste with the bacon. Mamster, skip the crust and line the tart rounds with bacon. But if you're dead set on a flaky crust, use shortening, and skip the fear.

I have an oval Le Cruset, and I love it. I took all of my mother's and grandmother's Le Crusets because they were too heavy for them. A friend too just had an apartment sale and was selling them for $10 to $20, so do try to keep an eye on yard sales etc..

Depends on what I have clean.

I'm in NYC, and rarely take it out or order in. BUT my leftovers uaually come in the cartons, and I always put them on a plate unless I'm taking one bite and putting it back.

I like the bleu, but have no advice.