elyse

OY! Sorry I hadn't responded, Pitter. The business was kind of on the crazy side. Currently the kitchen in NJ is gone, so all distributors are on hold. byoung, I have been in touch with Joel. He sent me some samples of sizes and styles. He was quick and efficient, so if anyone else is interested.... I do feel like an idiot though. Just after he sent the samples I lost the kitchen and can't place an order until I'm a bit more settled.

I accept.

I was going to suggest candy button mushrooms. I can't remember the name of the chef from... Oregon? He did a demo at the IHMRS Show. Tiny caramelly smelling mushrooms? I think they were candy button....

vengroff's da man. At least it might give you an idea of who might be interested in a discussion on the matter....

Yes. This seems to be becoming a 'nothing strange about this craving" thread.

Unfortunately, they come wrapped in a slice of bacon. I'll do some without the bacon if there is any interest. These need to be made in advance and just finished on the grill. Please let me know. Jim You can unload the extra bacon on me, please.

Have you seen the threads on foams? Sorry I can't help you, but you can do a search.... Welcome!

AND we have a new geek!

Good advice, fifi. I always have to say thi whenever the subject comes up: do NOT under ANY circumstances open the can until it is completely cool. You will regret it till your dying day.

Where are you coming from? That was for madziast

Are those incredibly strange cravings?

Suzanne, I'll rummage some leftovers while waiting for toast or tea, but I don't consider that breakfast. Although technically, it is breaking my fast. I had a roommate in SF who used to fry tofu in pungent evoo with garlic EVERY MORNING. it was repulsive.

I'm usually toast and tea or water. If I can afford it, cereal. Coffee has been keeping me awake lately, but I used to drink it with half and half and sugar. Yummy. When I traveled ij Europe a few years ago, I was surprised at the breakfasts being served at the hostles. There was a span of 10 days where I couldn't eat, so by the time I got to Swizerland, I relished all that was salty, sweet, or bizarre. I made up for lost time.

I've heard oil works too. Tell us what you did, and how it worked.

Sho' nuff! How many have I missed since last night? I am making pao de queijo samples right now. No muffins today.

Okay. I will be there if weather permits.

I will be there tomorrow, depending on how much it is raining. But I am planning on it. Should I continue to update?

That's interesting... I have always felt that pasta cooked in unsalted water tasted insipid. Mileage varies from person to person though, I supose. Does your mother avoid salt because she is concerned about the health risks (which only actually affect a small precentage of the population) or just because she doesn't like salty flavors? It's a health thing, not a taste thing.

So, how much salt is absorbed in brining a chicken? My mother won't salt her pasta water.

That's what I thought.

Nooo, I didn't mean you. It's just something I've noticed happens. I am planning on converting my recipes to weight, but don't have time at the mo.

Thanks, browniebaker, I'll try it out. For somereason, this is making me nervous! Dave, my measurements are by volume, so I just wrote down the parts, hoping that no one would jump all over me for not converting.

I was just given a clay mold in the shape of a rooster for shortbread, or whatever, and I have a couple of questions. 1. How do I clean the mold? I'd like to do this since it's been in someone's basement for a while. 2. Are there any tips for using a mold? My recipe is basically 1 pt. 10x 2 pts. butter 3 pts flour salt.

I might show you in person, but the UK's farther than I can toss a stone.

I won't paint for friends.