Margaret Pilgrim

I have one kinda like AlaMoi's. Never use(d) it. $1 at a garage sale. Only time I need to weight something is "chicken under a brick" for which I use a....foil wrapped brick.

Not prescribing this, but a friend who wears a size 0 has a simple regime. She eats ONLY when she is hungry, never just because it is some normal meal time. That means she seldom has more than tea in the morning, eats a normal lunch and a late dinner, or sometimes a very light dinner. She has a very healthy appetite when she does eat, and shies away from nothing. She makes me aware of the number of times I eat when I'm really not that hungry but just because it seems like mealtime and/or the food is there.

Then I'll take mine "to go" and throw it back in the oven for a bit...Thanks for the warning.

I'd eat that last slab.

Are you talking fresh anchovy? Never had them cooked, only as divine boquerones.

I repeat, for white sauce, veloute, Allemande, hollandaise, bernaise, beurre blanc and friends, i depend on the coiled wire whisk shown above. I literally could not cook without them.

I have an Oster I was given as a present in 1958. Weighs a ton. Works great. Doesn't boil water, but hardly can I.

THIS shaped whisk. With it, lumps haven't a chance. Without it, I can't boil water.

Impressive!!!

Interesting. For me, a pan is much easier to clean than a blender. i have no problem making emulsified sauces using a coiled wire whisk. Funny story. D-I-L dropped by with their new Italian au pair. The young woman told me how she loved to cook but was having trouble in the US finding the jarred bechemel sauce she used in Italy. Boggled, I told her how easy it was to make. She was dubious, so we made a batch in just a few minutes. She was ecstatic!

I'll add to this good collection BETTY CROCKER IMPOSSIBLE PIES. There are several dozen versions, each with a taste twist, all based on Bisquik and pantry staples. For instance Cheeseburger impossible pie. Google for variations. I remember the pizza one to be particularly winning

I seldom buy or even then enjoy ice cream shop ice cream. For me the best is stiff churn followed by an hour or so ripening in the freezer. Then serve. I.e., dinner party. Worry about the leftovers tomorrow.

With stock or anything in a semi-opaque, labeling is, er, rather mandatory. With thin plastic wrap, Saran, even several layers, pork is pink, beef is red. Or kind of...

Listen up and learn. Never name your dish until it is finished. i.e. cook, season, cook, season, cook, taste, name.

This discussion really brings into focus how different our individual definitions of ice cream are. How different our goal as well as our equipment. How difficult to perceive much less solve posters' problems. Even and especially whether ice cream is being made for immediate service, service after a period of ripening or for storage/stock.

Was actually thinking about how I kind of use a scoop in the way you make a quenelle, i.e. a toward you, then away from you, then back toward you movement. Like that makes sense...

I have found that coffee is the most reliable, i.e., most likely to be satisfying, of all flavors.

Quite amazing flavor assortments! More choice than I need, but would love to do some taste testings. Thanks.

Usually, "someone" = "me". I need to say that I have been amazed at our samsung dishwasher's ability to handle tall stemmed glasses with nary a tinkle or clink.

Describe?

Those are indeed quite beautiful and surprisingly decently priced. If I had room, I'd pick up some. My annoyance with wine glasses is that there seems to be a style shift every few years that makes your last "forever" purchase passé. These are, however, both sensibly described and classically beautiful. Thanks.

Exactly. Nothing to apologize for.

McConnell's is my choice when I buy store-bought. Their "Sweet Cream" is my go-to for fresh berry accompaniment. Clean, marginally sweet, just goodness. About $12 a pint locally but worth it. Otherwise, Strauss Organicis a quality product also. Again, clean flavors and very short ingredient list. A lot cheaper than McConnell's, sometimes available at Grocery Outlet for around $3 s pint. Am now working on their vanilla chocolate chip and Dutch chocolate, both excellent pure flavors. Strauss has a slightly icy texture which we rather like, i.e., it is not back-of-throat-coating cloying.

Within the plastic wrap? FWIW, I have never used frozen finfish, but have great success fast-defrosting frozen prawns in cold water, in their shells.