Thanks for the Crepes

Sorry, lazy parents, but your out-of-control "darlings" have no place even in a burger joint or kicking the back of the booth abutting mine in an IHOP. I used to go out to dine in some really nice places with my brother, SIL and their eldest son, who is now stationed in Key West. He was an infant then, when we started this, and grew up around me. SIL was very good about taking the baby outside almost immediately if he was fussy and noisy. It is a sacrifice good parents who are respectful of others trying to enjoy their dining dollars and experience sometimes have to make. My nephew is a fine young man, in no way diminished by not allowing him to run around like a hellion, and infringe on others. He will be getting married soon to a very fine young lady, and I fully expect that they will raise any children in the respectful manner that my nephew was raised.

@Okanagancook and others who have ever posted here, including myself. One of the advantages of experience and age is that we can often go into autopilot mode. This allows us to not have to fully engage our mental capacities while performing familiar tasks. There is a downside though. Sounds like you were on autopilot when the garlic massacre happened. Seems like you were lucky to have a relatively small loss. That's a blessing. Recently, I stirred up a batch of fluffy dumplings to top a batch of chicken gravy. I have done this hundreds of times. My dumplings would not have been very fluffy if I hadn't realized at the last second, after scooping four dumplings into the boiling gravy that I had forgotten to add the baking powder, and that was only because a thought of looking forward to their fluffiness flashed into my otherwise disengaged brain. I was actually able to salvage them by quickly scooping them out of the gravy and back into the mixing bowl, adding baking powder and rescooping them into the gravy. I got lucky on that one. A little earlier, I knew I was dealing with a weird 4-pound batch of grits, probably because it had more finely milled matter than any I had ever dealt with in 40 + years of cooking grits. I had read a tip here to stir grits or polenta into cold water against all package directions and granny advice. Unfortunately, the first time I cooked with my recalcitrant batch after reading this tip, I lapsed into autopilot mode and stirred them into boiling water as I'd done a thousand times. After fighting with the lumps which were eventually smashed into submission again, I made it a special point to try the cold water method. It worked like a charm. Why wouldn't it? When you make a slurry with cornstarch to thicken a sauce, you always use cold water and it never lumps. I take comfort in that youngsters, including me, when I was one, have so much to learn about many things and make many more mistakes. Autopilot can be a mixed blessing, though.

I made chicken and dumplings tonight with some leftover roast chicken and the drippings were incorporated into the gravy. I realized after I had scooped my fourth dumpling into the bubbling gravy, and was looking forward to the fluffy result, that I had made a rookie mistake. Doh! I forgot the baking powder! I hesitated a second or too, then quick as a bunny rabbit, I removed the boiling chicken fryer skillet from the heat, quickly fished the dumplings out and back into the mixing bowl. I added baking powder, stirred it all together, and returned the skillet to the heat and rescooped the dumplings into the gravy. I was thinking it was probably not going to be as good as usual, but would probably be edible. I'll be damned if my mistake really didn't cost me anything. The dumplings were just as fluffy and delicious as usual. I guess I was in the nick of time to rescue them. Do not try this at home. I served a salad with lemon tahini dressing and very nice corn on the cob slathered with butter for sides.

Well I did the boiling water method for 40+ years as I was taught, and pouring in the thin stream while whisking was always enough until I got hold of this 4 pound batch of grits that lump anyway. The lumps can be mashed out, but I have more fun stuff to do in the kitchen than fight with lumps. They don't lump at all when added to cold water, so I am a convert to the cold water method. There is no difference in the end product, so I figure, why not do it the easy way?

I'm with you @liuzhou. Our government allows a lot of leeway for big food business, which has them firmly in their pocket. Government does make concessions for people with life threatening allergies, and so God and Big Ag alone know what else is in that "garlic extract" besides soy, which of course, should NOT be there. Soy is a recognized allergen here. You just about cannot eat out in this country unless you are not really allergy prone, do a whole bunch of detailed research, or stick to mom and pop like places with proprietors and service people who actually know what they are cooking with. I guarantee you if you tell a minimum wage Taco Bell employee that you are allergic to X and ask if it is in an offering they have, they won't know. You won't be any happier reading what's in their seasoned ground beef that they use to fill tacos, burritos, etc. I read somewhere it's only 80% beef. From the Taco Bell website and linked upthread: "Seasoned Beef Beef, water, seasoning [cellulose, chili pepper, maltodextrin, salt, oats (contains wheat), soy lecithin, spices, tomato powder, sugar, onion powder, citric acid, natural flavors (including smoke flavor), torula yeast, cocoa, disodium inosinate & guanylate, dextrose, lactic acid, modified corn starch], salt, sodium phosphates. Contains: Soy, Wheat" I still get cravings for Taco Bell. I know it is crap, but when I don't feel like cooking and have little money, they still get my business at times. I'm not allergic to any food ingredients, and for that I am very thankful. If I went into anaphylaxis in reaction to a food ingredient as some people do, I would have to eat at home 100% of the time. As much as I love cooking, that might compromise my sanity, such as it is.

Hi @Auro, I enjoyed your post in the Ramen topic. I'm looking forward to seeing and hearing more about your adventures in food. I have learned so much on this forum, and you will too if you dive in and join us. Welcome to eGullet!

I couldn't read the ingredients on the packet photos linked, but I found this. It sounds much more up my alley than mayo-based anything with even Americanized Mexican food. "Border Sauce - Salsa Verde Water, green chili peppers, tomatillos, corn syrup, vinegar, corn starch, salt, dried bell pepper, onion, spices, sodium benzoate & potassium sorbate (P), natural flavor, lime juice concentrate, garlic extract (contains soy). Contains: Soy [certified vegan]" No mayo gook anywhere. Thanks, @Lisa Shock, @MSRadell and @DiggingDogFarm.

I'll take your share of Cinci chili and trade you a tuna sandwich any day. I like mine with beans, raw onion and the cheese a bit meltier too.

Hi Sylvia, I'm late getting back to you here, but I have made grits three times since your post here. The first time was on autopilot I guess, because I stirred my lump-prone grits into boiling water as I've been doing for over 40 years. As I was fighting with and smashing the lumps, I remembered your post, so the next couple times I made grits, I used your cold water method. Why oh, why, do all the packages and grandma lore say to stir them into boiling water?! Both times I have made grits with the batch of grits that wants so badly to lump by stirring them into cold water, there were no lumps in sight. Totally stress-free. Thank you so much for recommending this, and also thanks to @LindaKfor seconding the method. An old dog has definitely learned a new trick.

I don't know about any hard and fast rules, but I know I dislike an overhang of more than about five or so inches. I don't want it in my lap interfering with placing a napkin there or possibly setting up for the comedic gag where the tablecloth is inadvertently jerked, disrupting the placement of the dishes. This site disagrees with me, so your mileage may vary, especially if you're buying it for a special occasion. Also, of course if the cloth is for a table, such as a buffet, where no one will be sitting and dining, I agree with them that a long fall to the floor is desirable.

Vegetarians will be happy there are no anchovies in it. This also confirms what I have long suspected. English translations on many imported ingredients are not as useful as they could be. Some of the legally (US) required nutrition info is good for a laugh, because the math doesn't even come close in a lot of cases. I'm still delighted to get imported ingredients and use many of them. Allergy sufferers might want to use caution, though.

kayb, I'm so glad you managed to cook. Hope you mend soonest. ElainaA, Nice looking dinner. I have never had luck with purchased potato salad either and don't buy it anymore. Can you believe that down here in Cary, a mile from my house, I can buy Lupo's spiedie marinade here? The link is to a fuzzy picture of bottles of the sauce on Yelp.com for reviews of Roma's Italian. They only have chicken and pork spiedies in the restaurant, no lamb or beef. We had the last of the hickory smoked ham on biscuits with egg and cheese. I also served grits with butter and salt, and sliced peach, blueberries and Thompson grapes. There's a few packages of ham left in the freezer and the ham bone for flavoring beans and such, but I don't like to freeze ham for sandwiches and most things, because the moisture seeps out of it and makes it dry. I used the cold water method recommended here somewhere for the grits for a lump-prone batch I am working through. It's the second time I've used the method that goes against package instructions and all the traditional lore for grits cooking, but it worked so well for the recalcitrant batch I'm working through, that I'm going to go confirm it on the original thread too, if I can find it. More people need to know about this stress-free way of cooking grits. As usual, eG rocks!

Lisa, Do you remember what that green chili sauce is called? I have not encountered any non mayo green sauces at Taco Bell. They even have an Avocado Ranch sauce. I even perused the on line TB menu of several different items for customization options, and nothing seemed obvious. Now if Taco Bell had self-serve pump dispensers of this hot green serrano/cilantro sauce like the do at Aplaca Peruvian Charcoal Chicken in Cary, that tostada could be elevated with a capital E-L-E-V-A-T-E-D! I drink that stuff out of the cup. The photo is linked from Yelp.com reviews.

Yes, he was a very cheerful good sport about it, which made you pull for him and enjoy the video. Something I need to remember next time I am under pressure.

I have found an item from Taco Bell that I actually like a lot, and it's only a dollar. It is the Spicy Tostada. It consists of a flat crispy corn tortilla topped with their refried beans, red sauce, lettuce, tomatoes, and a little cheese. Sometimes I will add more cheese at home if they have been especially stingy. The default item also comes with Chipotle Sauce, but after the first time, I asked them to hold that. It's not the chipotle I object to; that would be welcome, but not in a mayonaise base! Much better without and then 4 or 5 packets of Taco Bell hot sauce added.

@rbda, This topic was recently discussed here. You may find helpful answers there.

Tuesday I made mushroom, zucchini and hickory smoked ham spaghetti with a "creamy" (2% milk) sauce and served it with a salad. The husband was happy to get the leftovers for lunch. Last night's dinner was inspired by Shelby's fried chicken, mashed potatoes and gravy with asparagus meal she posted on Tuesday, I think. We had roasted chicken wings with rosemary, basil and oregano, mashed potatoes, gravy from the drippings, Red Lobster Cheddar Bay knock-off biscuits and sliced tomatoes. It was really good, but would have been better with some homegrown asparagus. Tonight was gringa taco night for me with ground chuck cooked up with white onion, a whole large jalapeno with all seeds and membrane and plenty of mild but flavorful chili powder. I topped it with shredded lettuce, yellow cheddar, chopped tomato and Daisy sour cream. This was stuffed into Old El Paso "Stand 'n Stuff" store bought taco shells crisped in the oven. I had a side of refried La Constena refried pinto beans drowned in Taco Bell hot sauce and topped with more yellow cheddar. I made a couple of burritos for the husband with purchased flour tortillas, a layer of the beans, the seasoned ground beef, lettuce, tomatoes and sour cream. I do make my own corn tortillas and fill with more traditional Latin American stuff and enjoy them too, but sometimes I just crave a crunchy American taco, and this dinner really hit the spot.

@Shelby, I have no experience with this, but was going to suggest you at least try pastrygirl's advice to dissolve the sugar in the entire quantity of cream and see if that would work. Either that or you could try making butter and used the remains for making bread. I hate to see good ingredients go to waste.

I haven't tried it, but I wouldn't bet against you. Great idea.

@rotuts, I love the cinnamon roll bread! My strategy for keeping it from going to waste and to waist is to freeze it. It's a very rich bread and freezes beautifully for months. Just two delicious slices toasted up and slathered with butter like I do account for 500 calories. Yikes is right! A treat to be doled out judiciously over time with the assistance of your freezer.

There's absolutely nothing wrong with a well-made peanut butter cookie in my book, but has anyone ever tried peanut butter chocolate chip cookies? I have made these and everyone likes them a lot. My husband loves Reeses Peanut Butter cups so I made these cookies for him, and he loves them. I haven't made them or baked much sweet stuff in a while because he has gained quite a bit of weight, and I certainly don't need them around. I dug out the recipe from the back of an old bag of Hershey's Milk Chocolate Chips I saved for Double Peanut Butter & Milk Chocolate Chip Cookies. Here is a link from the website. This is what gave me the idea, but I believe I took a favorite chocolate chip recipe with brown sugar and substituted peanut butter for all or most of the butter. I don't use the peanut butter chips in mine, because I find them bland and waxy, and I prefer the dark chocolate chips to milk. Mine are more peanutty than the original inspiration because they contain much more than 1/3 c peanut butter. Sometimes I add roasted, salted peanuts as well. Very popular, and definitely not one-note.

Aww, baby asparagus! Asparagus is somewhere near the very top of my long list of favorite veggies, but this is my first glimpse of infant seedlings, so thanks, Wayne, and for the rest of the pictures of your lovely garden. If you are thinking of "Silent Running" 1972, cool movie. If not, and if you are into spaceship gardens, you need to see this movie. djyee100, I'll be looking forward to photos of your deck gardens.

sartoric, The dinner you ended up with looks great. If I were faced with a bunch of broccoli and no anchovies, I'd make broccoli pasta. You just slice a few garlic cloves thin and fry in some butter and olive oil until dark blond, and remove the garlic. Meanwhile, your chosen pasta is boiling, and in the last 4 minutes of cooking time you add the broccoli florets and chopped stems, if desired, directly in the pasta water, then drain in a colander when pasta is done. You'd be surprised how soft, but still bright green your broccoli will get in just those 4 minutes of cooking by the time it's plated. Dress the pasta with the garlic/oil and good parmesan. I love this simple dish.

Yes! I loved my first attempt at Imam Bayildi, and even my husband did, but he did comment, "It's just vegetables, but still it's really good." He is a dyed in the wool carnivore. Also some people look down on garlic powder and that is their prerogative. I do not. Their are some recipes or applications where I prefer it to fresh garlic, although there is always a bulb of fresh garlic in my kitchen stored at room temp along with my tomatoes. And yes, "oil from the jar" means the separated toasted sesame oil floating on top of my jar of tahini. I totally agree about the salt element. I know tamari is not traditional, but I'll be danged if it wasn't delicious, with a serious umami note to add with the saltiness to the nuttiness of the tahini. I think the water content in it allowed me to get away with not adding any additional water in my first batch.

Thanks, RRO! I am interested in ALL things tahini, and it just so happens that I have Trader Joe's frozen puff pastry in the freezer, lemons, tahini and sugar in the house. This will be happening at chez TftC soon. Would you say 400 F/205 C oven or a bit more? Also did you mean to mix the tahini with lemon juice and/or zest?