cyalexa

Thanks, I'll google these places. I enjoy a good craft brew, especially malty ales. Most likely I will be in ABQ for lunch unless I decide to spend an extra night on my way home.

googled and found: "Russells Truck & Travel Center Located on Historic Route 66, Russell's Truck and Travel Center is a State of the Art Facility. Offering multiple services, we invite you to come and see why we're the #1 stop for all of your convenience needs. A complete grocery store, an authentic Route 66 Diner, a classic car and memorabilia museum, a chapel, and the best showers on the planet." "The Taste Of India - American _Restaurant Located on Inter state 40 between AmarilloTX (93 mile) & Albuquerque NM (199 mile) on Exit No 356 on west bound I-40 2405 State HWY 469 SAN JON NM" Looks like the samosas are highly regarded at this establishment. and Several Mexican restaurants in Moriarity, the two most highly rated are La Salita andEl Modelo

I have the same scale and it has served me well for quite a few years.

I'm planning a road trip and expect to be in Flagstaff around lunch time. I have skimmed most of this thread but am hoping for some current recommendations. Thanks!

I'm planning a road trip from Oklahoma to Phoenix and back. I've read through this thread and noted Little Miss BBQ, Pizza Bianco, and Binkley's. Any other suggestions?

I'm planning a road trip from Oklahoma to Phoenix and back. I will probably take the more northerly route outbound and expect to spend my first night in Tucumcari. Any recommendations for food places between Amarillo and Tucumcari? I read the recommendation for El Bruno's in Albuquerque, any other suggestions? How about in Gallup? On the way back to I will take the more southerly route so I can dine at the Curious Kumquat.

It is a very good cake, I hope you try it and report back especially re. a half recipe in a loaf pan. I had a lot left over so froze a large chunk. Thanks for the info re. the distribution of the leavening agents. I'll keep it in my KA next time. Re. taking liberties with the spices, I left the rosemary out - it just didn't sound right.

I understand your point although I must say that using volumetric measurements would only add to the imprecision. As I tried to explain above, I converted to weights because I buy whole seeds and now the measuring and grinding will will be quick.

Thanks for the input. My replies are typed within the quote boxes in blue.

Looks rather like the bottom of a pill counter. Ask in your pharmacy, they probably have lots as they are common freebies from reps.

I recently tried a new recipe, http://www.foodnetwork.com/recipes/alton-brown/apple-spice-bundt-cake-with-rum-glaze-recipe.html . It was delicious but the prep took me much longer than reported in the recipe. For one thing, other than the ginger, all my spices are whole. I had previously recorded weights per volume for ground cardamon and black pepper but for all the others I ground them individually and weighed the volume used in the recipe so next time I can just weigh all the whole spices then grind them together. I have Hemphill's the spice and herb bible, and while I find it an excellent reference, I have found the weight per volume of several ground spices to be highly inaccurate (at least for the grind in my repurposed coffee grinder). I imagine I would find several conversion charts online but wonder if anyone has one that they have found useful. The batter is extremely thick. Chopped nuts, apples, and crystallized ginger are mixed in after the flour and I found this step difficult. I finally resorted to using a flexible bowl/bench scraper and sort of folded the batter in a big bowl. If care is taken to avoid breaking up the nuts and smashing the apples (both already chopped, btw) is there a reason they shouldn't be added before the flour? Lastly, the instructions call for cooling the cake in the pan 30 minutes before turning it onto a rack. I did it after about 10, as soon as I thought I could do so without burning myself. I have, on occasion, had baked goods stick when cooled in or on their pan. What do the trained and/or more experienced bakers say about this? Thanks, Cindy

I will no longer begrudge the relatively high price I pay for this treat.

http://artisancheesefestival.com/ I enjoy the whole weekend and highly recommend the Friday and Saturday evening events. I will be staying in SF for a couple extra days. Anyone interested in meeting? I have not yet explored the Castro or Mission areas as I'm generally by myself so tend to stay in more touristy (read: probably safer) areas, especially at night. I will have a car and don't mind driving.

If I knew how to pan and had the equipment I would make chocolate covered espresso beans.

Thanks Elaina. Was it a typical focacia dough or was it rich/sweet? Do you think frozen berries would be OK?

I'm intrigued by this - can you tell us more?

I would like more info on using tamarind in drinks. I have been experimenting, trying it in place of lime in cold drinks but have not really hit upon anything good.

I have never soaked nor seasoned my unglazed cloche. As mentioned by Lisa, above, it is made for bread-baking and I don't know if it is different in some way from the Romertopf or the product she uses. Occasionally a bit of a raisin or chocolate chip will stick to my cloche bottom but I have never had the loaf stick.

They were purchased frozen. I usually ask the clerk to get ones directly out of the freezer for me but did not do that this time as I was going to cook them that evening. I thawed them very slowly in the microwave (10% power). As soon as they were flexible I ran a bamboo skewer through them to keep them from curling then increased the power to 60% to cook them nearly through. Although I usually thaw them in the refrigerator, this is my usual cooking method and in my hands it is easier and just as good as boiling or steaming. When they were nearly cooked I split them in half lengthwise for a quick trip to the grill, mostly just for marks.

Mods, please move this if there is a better forum or existing similar thread. I bought 3 cold-water lobster tails yesterday. One was mushy and sort of degenerating. I buy this type of product frequently and have never seen anything similar. We didn't eat any of them. Any ideas on the cause of this?

I also slow-roast my pork shoulder, covered. I apply a thick coating of dry-rub the night before. Put the meat in a covered LC dutch oven. Next day, put it in a preheated 350F oven and immediately reduce the oven temp to 225F and cook to an internal temp of 190F, about 6 hours. What I do next depends on how and when I want to serve the meat. It can "wait" for me, either in the turned off oven or on the counter for up to a couple hours. One of my favorite things to do is put the rested roast on a rack in a shallow pan and put it in a 500F oven to get a nice crust.

If you are driving between Ontario and Utah when my tree is producing we will have to arrange a meet-up. I had many more than I could use this year and would be so pleased to share.

I made this today and it was by far the ugliest loaf of bread I've ever made. I over-proofed it so my slashes remained as deep ravines due to lack of oven-spring. Additionally, it was undercooked. That said, it tasted delicious and was such an interesting technique. I liked the way the yeast turned the rye gruel all puffy. I think we will be having a lot of sandwiches over the next few days. Better yet, I think I'll give most of it away so I can make another loaf right away.

I would like t try some drinks using tamarind - could you post some recipes/examples? Thanks.