Tropicalsenior

I remember when the microplane became popular. One for the kitchen would have cost me four times more then my husband paid for one for his shop. I ordered mine from his shop catalog.

So sad to read this article on the passing of Diana Kennedy. She was an amazing woman.

Damn! I wish I had gone with my instincts. I kept thinking that all it looked like to me was a glorified can opener. Do they mean under counter or under cabinet? I have no upper cabinets and not a single counter with an edge that I could attach it to.

Thank you for the great story and for the even more interesting recipe. It sounds like a great alternative to the tomato overload you get from many Mexican sauces.

I agree with you. I love rutabaga and it was my daughter's favorite vegetable when they were growing up. There are so many different ways to fix rutabagas and turnips and I really miss them. I have never seen them here in Costa Rica so I tried growing them myself a couple times and it turns out that the insects love them as much as I do. That's probably why they're not a very popular crop here.

I'm not a great fan of Curry but your naan always look so beautiful. I know you told me once how you made it but I seem to have lost the recipe. Could you please repeat it for me. Thank you.

Norm, would you please give us the address for your website again. Somehow I lost it and I do so enjoy reading about your cooking Adventures and trying some of your specialties. Thank you!

Yup! For some of us, all we have to do is eat it.

That would be great for a dressing that you are going to use immediately but I would be pretty wary about keeping it for any length of time.

This is a dressing that I always have in my refrigerator. I've used it for three bean salads and it also makes a pretty good coleslaw. It's good for green salads and the traditional Greek salad. The oil quantity could definitely be reduced to suit your need. Fabulous Greek/House Dressing 24 servings 1 1/2 cups olive oil 1 1/2 tablespoon garlic powder 1 1/2 tablespoon oregano 1 1/2 tablespoon dried basil 1 tablespoon pepper 1 tablespoon salt 1 tablespoon Dijon-style mustard 2 cups red wine vinegar In a large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Seems I'm a little late to this party but I wanted to contribute a cooked fruit salad dressing that I have used for years. Cooked Fruit Salad Dressing Serves 6 1/2 cup pineapple juice 2 tablespoons lemon juice 1/2 cup orange juice 2 tablespoons honey 3 tablespoons cornstarch 1/2 cup sour cream Stir everything, except the cornstarch and sour cream, together in a 2 quart microwavable bowl and reserve 1/4 cup of the mixture in a small bowl. Microwave the larger mixture for 2 minutes on high. Meanwhile add the cornstarch to the reserved juice and stir well. Stir the cornstarch slurry into the hot juice and microwave for 1 minute more stirring well after 30 seconds. If the mixture has not thickened microwave it until it does, stirring every 30 seconds. Let the dressing cool and add the sour cream. Refrigerate it until you are ready to use it. Add to 4 cups of any diced fresh or canned fruit. This is better if it is made a few hours before it is served so that the flavors can blend.

I had to laugh when I saw that picture. In the 70s, I worked in a restaurant that served all their dinner salads in bowls that looked just like this. They were a real PIA!

I had a yearning for pizza tonight and I was just too lazy to make pizza dough so I had seen this thing on the internet called Popover Pizza and I decided to give it a try. I was a little skeptical when I took it out of the oven because it looked like something that had crawled out of the green Lagoon. Even on the plate, it kind of looked like the dogs dinner but it sure turned out to be good. However, I did make a 'few' changes to the recipe. I didn't have any pizza sauce so I made my own, couldn't use onions or bell peppers so I went a little heavier on the seasoning, used ground beef and Italian sausage, and I used mozzarella and provolone in the filling. In other words it's a whole different recipe but it's something that I will be making again if I can remember what I did the first time.

The only thing worse is an ice cube tray with one ice cube in it.

I have that same problem. Half a tomato, half a cucumber, half of anything. If I put them in the crisper drawer, I forget them. My solution was to buy a plastic drawer the fit in my fridge just for the things that have been cut into and need to be used up first.

Try ordering one in Costa Rica where they have absolutely no idea what a Caesar salad is but they have to put it on their menu. I have been served some of the worst abominations and finally just gave up. Probably one of the worst was made with cabbage, bacon, and a creamy tarragon dressing.

It must be served on black beans and rice.

If that makes you a bad person I must be horrid because I am terribly jealous. The hot dogs that we get down here are no texture and no taste. They are terrible. I once saw a package of 8 Hebrew National hot dogs and they were $16. Right now, I would give my first born for a package of good hot dogs. That may sound terrible but you don't know my first born. It would be a great trade.

You've got that right! If I made that for anybody that I know, they would throw it at me.

BBC News: The robot chefs that can cook your Christmas dinner An interesting concept for the future. Unfortunately I don't think they're available in Costa Rica yet.

Okay, okay, I finally got it! My Italian is just too rusty.

She has The Knack for turning anything into amazing looking food. BTY, @liamsaunt, welcome back. I've missed seeing your fantastic repertoire of dishes everyday.

Mine just went on to bigger and better atrocities. One of the great joys of divorcing him years later was getting rid of her.

My mother-in-law did that while I was in the hospital with a new baby. I threw a royal hissy fit, made her put it all back and stuck her on the next bus out of town. After that, there was a lot less interference from that quarter.

And they detail every minut step in the recipe! From chopping onions to heating the frying oil, they don't give you credit for knowing anything. More and more, if they don't have a jump to the recipe button, I jump to another site.