elyse

Anybody seen DNA? Something I saw a couple of years ago. It was bottled water with alcohol. Unless my memory fails me.

Elyse - are you, the Lord? I am as a matter of fact.

When I was a teenager, we had a big renovation which lasted for months. We cooked in the bathroom (it was quite large). I think we only had an electric skillet, so we had a lot of chicken cutlets. That's the only thing I remember as far as cooked stuff went. Sorry I'm no help.

On the hot pepper front, I hear that if you rub olive oil into your fingers, it will take most of the heat away. I'm a pepper whimp, so I can't attest to it. But it's worth a try for safe eyes and good sex, no?

If you're on the foodtv and epicurious track, you might want to check out Martha's at marthastewart.com. I have more but have to do some digging. Scottish Chef, you joined on my birthday. BBC what?

Tap.

Can I ask where this bread thread is? I tried to search it, but no luck.

Thanks, nightscotsman. Promise you'll get back on the pineaple issue?

I'm in NYC, and think of macarons or macaroons as the French things, and the coconut macaroons as coconut macaroons. I don't travel much these days, so I don't have any idea what's happening in the rest of the country. Why am I vehemently opposed to not trying to save mistakes? Because I think there is too much waste in the world, and excess it too easy to acquire. Plus I hate hearing that I CAN'T do something. I don't really mean that futzing with the mistake will give you the same results, or something fabulous, but in my book, it's worth a try. Of course in a professional capacity, it makes no sense unless you're in the kitchen specifically for these futzing purposes, but I was under the impression that kit was at home, and she HAD asked for advice on what to do with it rather than tossing it. Kit, was your reputation at stake? I'm glad you liked the crunchy outsides. That's why I would have made them smaller-more crunchy edges. Actually, I probably would have cut it up (the one you made) and put it back in the oven. Am I going to be kicked out of eGullet for this? I hate my coconut macaroons. Over the summer, I tried three different recipes in one day, and don't like any of them. One was Fred's, one was Cook's Illustrated, and one was the sweetened condensed milk kind. Nothing came close to the kind I'm trying for. I'm trying to make some that are very chewey, and buttery tasting. Bruno Bakery used to make these. Last time I had them there, they were awful, but Biagio (owner) told me to come in and try again, on him. Any comment on the coconut front? Or is that a different thread. And Bux, thanks for the quote info. I'll use it next time! Edit: Lou, I'm pretty sure someone else suggested it before me. May have read it on a different thread though. Has Laduree cornered the market on macarons? Am I missing something?

DANG! Recycling bins... For the 8oz guys, they also come in some kosher (Mehadrin for example) yogurt, and sour cream containers.

I've been using empty yogurt and soup containers for years. Mum too. I put cut lemons limes and small stuff in the small ones so I don't have to use cling wrap or other superfluous materials, and the large ones for freezing bananas and other fruits for shakes or bread, or storing cut vegetables in the fridge. Actually, I use them for all leftovers and taking food out of the house. I have a couple in my tool box for hardware and brushes etc. But yeah, I mise en place and use the lids to catch stuff too. I also use them for pudding and custard and er... jello (don't even have to dirty a bowl). I recently bought a large amount of ground beef and separated it into pint and quart containers. Working well, so far. If my milk is on the brink of spoilage, I portion it out for whatever recipes I may use it for and freeze it. If I'm going somewhere in a car in the summer, I freeze water for myself and the cats. Plus, the frozen containers keeps their carriers cool. I like Stonyfield Farms for the small ones, the large one can be anything.

Can you? What would you fill it with then? I don't know, it just sounded like a natural.

Foodman, can you post your orange blossom ice cream? Schielke, can you post your blue cheese ice cream and fig compote, and your pineapple maple? Maybe the chocolate malt too, but if you get tired, the first two REALLY interest me. You are all entirely too brilliant. Thanks for all of the information.

>>A note of caution to American readers here who are interested in making >>macarons or macaroons. "Macaroon" is the translation of the >>French "macaron," but there is no resemblance between what is sold as a >>macaroon in the states, and what it sold as a macaron in France What is the difference? You're not talking about coconut macaroons, are you? Kit - I'm glad you tried to ressurect the mistake. I would have tried a smaller version or a souffle sort of thing (I would strain out the chunks and see if it would re-inflate [probably wouldn't] or whip some new whites and fold the old ones in?), or mixed it into a cake batter. I am vehemently opposed to throwing out food unless it's seriously spoiled by age. I hate when teachers say that there is nothing to be done. Something can always be done. It may not be what you wanted or expected, but it may become something fabulous. Don't anyone jump on me for the souffleish idea, it's just off the top of my head, and I'm no expert. I say, never say never. I just lost this and re-wrote it, so if it posts twice, sorry. Also, can someone tell me how to quote a SECTION of a post? I can only quote an entire post. Thanks. >>I have a lovely recipe from Gavroche book for Pralines Roses tart Willing to share it?

There are only a few of these that I haven't done. But what a good laugh I had reading them! This may be obvious, but ice and water in a bucket chills things faster than ice alone. Levyme wrote: >>i think i was about fifteen when a friend and i found a bottle of dom >>perioign 62' at my grandmother's house. only knowing that it was good >>from the mention of it in "You only live twice" i immediately suggested we >>put it in the freezer to cool it down. I returned a month later to defrost >>and scrub the freezre down the contents of a bottle that i will probably >>never come in contact with let alone be served chilled I would have licked the freezer clean.

Are you going to brush the phyllo with the fat?

Huevos, Sammige sounds delicious, but I eat nothing from the water. (I know)... Can you suggest something else to take the place of the sardines?

How disappointing! I recently had the same problem with...cumin? One of the "C" spices. I tend to pour spices in my hand first most of the time, so I can catch it before any melding happens. I'm fine picking critters out of flour, but wet stuff, no way. I'm a down the toilet kind of girl.

For shame!

When I was living in San Fran, I used to eat at "Little Italy" on 24th St. in Noe Valley. I've been trying to recreate it ever since (12 yrs.). Not very good at red sauces, it seems. They used to sell it bottled from the restaurant. Really good.

>>What you need is something quite heavy that can take >>heat without softening. Something that can be used >>for cooking in a microwave, perhaps. A regular >>sandwich bag would certainly NOT do -- too flimsy. Sorry I can't answer your question Bloated, but I wanted to throw out a word of caution about microwaving in plastic. Chemicals leech out into the food from certain plastics (I don't trust any of them) and cause all sorts of maladies. http://www.google.com/search?as_q=&num=10&...ch=&safe=images Jeez, that's a long address, but if you want to read about it, copy and paste. I know microwaving isn't the point of this thread, but it may be importantish to someone. For some reason, before this was posted, the address was endless. On the board, quite short. If it doesn't work, I went to google, advanced search, and wrote "do not microwave in plastic" in the exact phrase section.

Good! More ingredients get me closer to the Rosengarten experience. Maybe I'd throw in some sirloin. Did you find out what shoulder clod is? How nice that your butcher gives you bones. Scubadoo, what's the difference in chuck and chuck roast? I imagine chuck roast is what they cut the steaks from etc.?

Thank you Dave for that thorough explaination. And now guajolote's explaination makes sense too (thanks guajolote!). Just needed to dumb it down a bit. Not really, but the more specific, the better I can grasp it. I didn't think you were condescending at all. Better to cover all of the bases in plain language than have me post yet again!

Dear Dave (t C), Just read your study of the cane and beet, and thank you for taking the time. Very clear. Can you explain my previous question on why liquid malt smells and tastes more like molasses to me? I read guajolote's method of making it, but still have little idea of how the two products (liquid and dry) can be so absolutely different.