Tropicalsenior

Yes, Those, too. Even your leftovers look delicious.

Me too! But don't feel bad, your meals drive me absolutely nuts with Envy.

Absolutely gorgeous!

Having made these from your recipe, I can vouch for the truth of this statement. Thanks for reminding me. I'll probably have them sometime this week. And they definitely do need plenty of cumin.

By the way, @liuzhou's picture of the soy garlic is the one that sent me down the original rabbit hole.

A couple of years ago I decided to make pickled garlic. I wrote about it and recorded my efforts in this topic. Maybe it will help you if you decide to make your own.

You can take a good tweezer and pull them out or take a kitchen torch and burn them out. Just take care you don't char the skin.

I Googled the name and this is definitely our Heidi. Lawyer- check. Father, 100 years- check. Can only hope that it is some kind of a hoax, but I fear that it isn't. She mentioned a while back in one of her posts that her health had been deteriorating.

I'm so sorry to hear this. I too have been wondering about her since I had noticed that she hadn't checked in since November 29th. I sent her a couple of messages with no reply. If it is our Heidi I will definitely miss her. I do Wonder, though, if it is our Heidi, it makes no mention of her father

Do you actually heat the milk and let it cool? Seems to me that's a unnecessary action. By the way, thank you for the recipe and for the clarification. I'm going to give it a try.

@Kim Shook thank you so much. I love your recipe pages. So easy to share and there is never any second-guessing with your recipes. I think that the original recipe that I used had chocolate chips and shortening for the chocolate layer so that's probably what I will use. The fudge sounds great but we can no longer get Hershey's candy bars here. I don't know why but they've just disappeared. I asked a couple places and was told that Hersheys no longer made them. That's their standard answer down here.

Kim, would you be willing to share your recipe? I just went through the internet again and there are tons of recipes but not a one of them are like the one that I used. The peanut butter filling on yours sounds very close except for the brown sugar. And it seems like it would be a lot easier than trying to roll the suckers up into pinwheels. As I remember it was a real PITA.

@Kim Shook your Reese's fudge sounds very similar to a recipe that I made when I lived in Michigan. It was chocolate peanut butter pinwheels. You spread a layer of chocolate on waxed paper and then you spread a layer of peanut butter, powdered sugar and something else on top. You rolled it up into a pinwheel and cut it off in thin slices. The recipe was on all the powdered sugar packages and I didn't even think about it when we moved to Reno. Different sugar company, no more recipe. I've hunted for that recipe forever because it was so good.

I have exactly the same experience here. Almost everything is with the ring pull. Some years ago when I could no longer use the hand can opener I decided to buy an electric can opener. I bought three or four that just didn't work. A friend of mine, after listening to me bitch and moan, finally gave me her ancient Proctor Silex that does work, sort of. I might use it about twice a year so I figure it will last as long as I do.

Is that something that you would use with Swiss cheese?

That sounds pretty long to me, especially if you plan to use them in some other preparation.

Just use the defrost setting or 30% power and it should only take a minute and a half to two minutes. Check it after a minute and a half and turn it and put it in for 30 seconds at a time until it is thawed.

Have you considered using the microwave?

There's nothing ordinary about a thick corned beef sandwich on rye with Swiss cheese, mustard and maybe, a little bit of horse radish. I haven't been able to have one of those for years. If you make one, please don't post pictures.

I used to do that but stores down here like to change their layout frequently. It has something to do with impulse buying. The more you have to hunt, the more you grab as you go by. The store where I do my main shopping is a chain grocery store. They have one store 5 minutes from my house that changes its layout constantly. There is another one that is 20 minutes from my house that has had the same layout for the six years that I have been going there. That's where I go. My favorite store also has a carousel for shopping bags and the other one doesn't. I really like the carousel system because the checkers seem to be less rushed and by rotating the carousel to the different bags they sort and pack them beautifully. Going to my favorite store is a delightful experience and I always leave with a smile. Going to the other store is a chore and I just can't wait to get out of it.

Interesting. Do you use this with the cold oven method, too?

Me too. A well cooked lobster is one of the best foods in the world and an overcooked Lobster is one of the worst.

Love Nero Wolf. Started reading his books when I was about 10 and I can read them over and over. Aristology is an interesting concept. I can understand the science of cooking and food preparation but I always considered presentation more of an art. And at what point can one be considered an aristologist? Is it a learned science or can anyone become one?

I'm curious about this. Does it give you more oven rise? Is there a difference in the crust? Also, is this a sourdough bread?

No you're not. I know that you're just going to keep on posting those beautiful gorgeous desserts and cakes and making me miserable. But that's okay they are gorgeous. Whenever I see that you have posted I will just grab an extra towel to wipe the Drool off my telephone.