Margaret Pilgrim

I have no wooden spoon skills. I do use several wooden straight edge "paddles" that work as scrapers or pushers in non-stick pans. Somewhere, long ago, I read one of our favorite food gurus, when asked why she suggested using wooden spoons in her recipes, answered, "Because they don't make noise when you hit the side of the bowl."

We consciente promise to keep this secret.

Shoot you? Never. Will take the author's conclusions under advisement.

Tangential thought: deep frying at home is quite straight forward. Hot oil, fast fry, drain and serve IMMEDIATELY. BUT a home chef really can't cook for more than 4 people, 2 even better. Our home fry-ups are easily as good as what I've experienced at excellent seafood restaurants, even better because there is no time lost between pot and platter. And by the same token, the cook will not sit down to eat if trying to serve more than 2 people.

I use a dedicated Calphalon 3.5 q. saucepan (bought at garage sale for $.50). Over gas flame. It has become "seasoned" over time and just requires a gentle wash and left out to dry. Excellent size and shape for us.

(I still love cream and butter.)

Since I seem to use "boat"loads of chicken broth, lots more than I can easily create at home, I have been using Swanson's version of the OPs concentrate. Really handy, proper portions for us. And a pretty hefty but neutral flavor. ie., no extraneous spices or herbs. I like this product. re reliance on these concentrates, powder or liquid, while I rely on them, I have to agree that they can become the shadow flavor profile of your cooking if not used judiciously.

IMHO you can sub cornstarch or other non-gluten flour for rice flour without hazard.

I have found that Asian rice flour is a different product from Mexican rice flour. Asian is a powder; Mexican is a finely granular. I haven't noticed a difference as used in tempura batter.

@Maison Rustique and @TdeV: Simple and foolproof. from:

This, Dorie's rendition of herme's lemon creme, is my go to. Absolutely, without doubt, the best lemon curd/creme/filling I've encountered. It freezes beautifully if there is any not scarfed up as soon as it cools.

Paula has published several methods. I use a simpler one in which she advises cutting lemons into quarters, moosh with salt, pack in jars, fill with lemon juice and additional salt. Let molder for a week before using. I like the fact that I can extract a single piece of lemon when wanted, as opposed to having to deal with a whole lemon. Will look up the precise recipe if anyone interested. Host's note: for the rest of this discussion, please go here: Preserved Lemons

Which Maggi product, please?

Hmmm. I use whole bay, both Cal and mid-east. I like the control I have to remove the leaf/herb bundle when I determine their contribution is optimal,

The point we're ignoring is that it is not NTFS who called this condiment "French mustard" but Waitrose. Like French vanilla or French custard on ice cream labels, it is the manufacturer's nomenclature rather than a universally or even culturally agreed upon definition.

I don't see it featured locally (Bay Area). I've been bringing it home from France. In mayonnaise size jars. Also in the character jars for the grand-kids.

You might consider trying Savora. Ingredients are somewhat similar to your Waitrose product: Includes: malt vinegar, cayenne pepper, nutmeg, mustard seeds, cinnamon, curcumin, garlic, tarragon, cloves, celery, and thousand-flower honey

Waitrose website gives the ingredients of their "Essential mild French mustard" as "Water, mustard flour (13%), spirit vinegar, mustard bran (6%), salt, caramelised sugar syrup, acidity regulator acetic acid, sugar, colour ammonia caramel, cloves, pimento, chilli powder, cumin, garlic powder, dried oregano, salt, garlic powder, onion powder, flavouring". An interesting interpretation of French mustard(s).

My father started using MSG as soon as Accent came on the market. Never a problem in our family. I recently bought a jar. A single taste test of the pure product resulted in only an intensely sweet taste, like sugar. Don't know what that proves or says.

Reading Dave's instruction, it appears that the reason for rice flour is to diminish gluten totals. Garbanzo has no gluten so would probably work as a sub.

I LOVE Marshall store!

While (of course) I can't put my finger on the recipe, last year I made an extraordinarily elegant and delicious soup from a Fairytale pumpkin jack o-lantern. It was very simple, probably just pumpkin and chicken/vegetable broth, no spices, but seasoned with orange juice and zest.

Maggie was a trouper. I am very familiar with PSP as it took over the life of a close family member. A cruel diagnosis. Rest in well deserved peace, Maggie.

A show-stopping first course was an oyster tempura on a lightly curried cauliflower puree soup.

Bucatini all'Amatriciana