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I've been looking this one over a lot lately. It's on my list. I was thinking of starting with the vietnamese baguettes. There are several breads that sound interesting to me. The quince bread is on my list for the next time I come across fresh ones in the market. I've never had a quince and figured that bread would be a great way to try it.

If this is what the show is like while it's still "green", I can't wait to see what comes when you settle and really get it cookin'. Great show! It's got a really good feel to it. Very enjoyable to watch. And practical. I have a friend that always runs around Vegas with an Advisor coupon book and he's taken me to Ellis Island. Some great deals if you know where to find them. Looking forward to the next one.

Cookies. Lots and lots of cookies. I want to go home right now (screw work... do I really need a paycheck? I think I need cookies more right now.) and work my way through the whole Christmas cookie thread. All damn 10 pages. (Hand over the sugar and no one gets hurt. )

When I'm being kinda bad, a DiGiorno's pizza. When I'm really bad, Pepperidge Farms raspberry turnovers. The turnovers are a must in my frizz at all times. And when I'm downright sinful, just ice for vodka and juice. Dinner of champions.

http://www.foodsubs.com/Apples.html Toliver, Pippins are also called Newtowns. I've seen them in the stores.

I was glad to see that they kept the tradition of the end segment of her eating out of the fridge in the dark. Great way to end a show. Love the ease of her dishes too. Not too fussy. (And Tejon, why on earth would you want to do that? Grow up? Nuh uh. )

The jar lifter and tongs are both brilliant! I'll have to try them both. I also use dental floss to torte (slice them into layers for non-cake folks) cakes.

Toasted white bread sandwich with cream cheese and canned deviled ham. Wheat thins, cream cheese and pepper jelly. Chips, salsa and a beer. PB&J on white bread. Spaghettios. Or just an old fashioned fridge dinner. You know, the kind where your head is in the fridge and if anybody came by, all they'd see is your big butt sticking out the back while you stuff yourself with a little of this, a little of that. Cold oscar meyer cheese dogs with ketchup, olives, pickles, first bread & butter, then dill, and anything in there that isn't green and fuzzy. (Unless of course, you like that kind of thing.) Tapas, small bites, ghetto style.

The difference between the two for me has to do with what I'm working on. I've only seen the lacquer in a spray can, so that I use to do something quickly and when I am covering the entire surface of something. I use it for attaching gold leaf. I use the confectionery glaze when I only want to put the gold leaf on a portion of something and I brush it over that spot. An example is a chocolate mold that I have that has a small star in the center. Sometimes I just want gold on the star and nothing else. The can is good for a quick sweep that covers all surface area.

The easiest bread I have done so far is the Pane Rustico from Suzanne Dunaway's No Need To Knead. I find I can do the starter before I go to work and finish it up when I get home from work. I can do this one no matter how tired I am at the end of the work day. It's my fave daily bread right now.

Here's the info that replaced it. "What is FDA's new consumer advice regarding the consumption of spinach? Spinach implicated in the current outbreak was grown in the California counties of Monterey, San Benito, and Santa Clara only. Spinach from the rest of the U.S. has not been implicated in the current E. coli O157:H7 outbreak. The public can be confident that spinach grown in the non-implicated areas can be consumed. Processed spinach, including frozen and canned spinach, is not implicated in this outbreak." From the same link as above.

I was curious too about how your cooking club works. I have someone here trying to put one together and we're tring to figure out how to do this. It would be great to hear about yours. Maybe it would be great to start a cooking club thread and share pictures if of what we're doing together and inspire others to do the same. Let us know what you decide to make. Tortelli or pierogi are the first things that come to my mind.

Anywhere from $40 to $225 depending on the place. Sounds like what you're talking about is a private class which would probably be more although we have someone local that did a class in a private home for eight or nine of us for $40 a piece if I remember correctly. There are these classes too. They're a little more spendy and one on one.

Buttered popcorn jelly beans? Surely you jest, Daniel! On my coffee table at all times is a candy bowl of Jelly Belly's with an extra scoop of buttered popcorn! Those and the peanut butter are my favorite ones. I've tried durian and wouldn't go back for it again. Not fresh anyway. The durian popsicles they have at a local bahn mi joint are not bad. The rotted shark I don't think I'll ever go for. The fetal duck egg? No on that too. Bourdain swayed me away from that when he said something like it's not too bad once you get past the beak and the feathers. I don't think so. Nope, not for me.

I'll mention it. Chef on Fire: The Five Techniques of Using Heat Like a Pro by Joseph Carey looks interesting! Might be a good one for me too since I have a bad habit of starting everything with my heat too low. Will this help me overcome my fear of cranking the heat up? Heat can be your friend, right? Baking I can do. Things on top of the stove, I'm a little more shy with.

I see your quote in the article, cinghaile, but I see the opposite info on the fda website. This is what is says on the FDA website. "As stated above, the FDA is currently recommending that the public not consume fresh (uncooked) spinach or salad blends containing fresh spinach. However, E. coli O157:H7 in spinach can be killed by cooking at 160 degrees Fahrenheit for 15 seconds. If consumers choose to cook the spinach they should follow these cooking instructions and also remember to take steps to avoid cross-contamination of the fresh spinach with other foods and food contact surfaces and to wash hands, utensils, and surfaces with hot, soapy water before and after handling the spinach. " http://www.cfsan.fda.gov/~dms/spinacqa.html

I counted 92 last night but I know there is more because I didn't see my 1912 tin cover Pillsbury that I picked up at a yard sale for $2. I'm missing a box of old ones that are probably got stuffed in the back of a closet. There's more, I'm sure but the count still makes me feel like an amatuer next to some of the folks here.

I was thinking of asking for a little more info about what type of book you're looking for, one with recipes or one for visual inspiration and technique. For inspiration, I go with Margaret Braun, Kerry Vincent, Nadine Hurst and Toba Garrett. For recipes, I have RLB's Cake Bible and Nick Malgieri's but would like a few others myself. I was looking at Dede Wilson and thinking of checking the library to scope it out.

I've been working from Bernard Clayton's Complete Book of Breads and haven't been thrilled with the stuff I've made from it, however my sister's vegetarian friends have loved the breads from it. Also been working from the Bread Baker's Apprentice and enjoying it very much. Dabbling with a bit of Beth Hensburger with really good results. Loving No Need To Knead by Susan Dunaway. Sunset book of breads is my old standby I've been baking from for over 20 years and I still love it. It has an incredible variety of breads from different cultures and you can get it dirt cheap online.

(heavy sigh) What doesn't go with peanut butter? Celery, yes, apples, bananas, chocolate, yes, yes, yes, my fave split grilled bagel with PB, crispy bacon and rasberry jam, the classic JUST A SPOON and then there is the famous Pammy's Peanut Butter Super Duper that I've been making since I was four years old. Take four saltine crackers and layer them up with peanut butter and butter and stack them to where you have to squish them a bit to even fit it in your mouth. In grade school the girls in my Campfire Girls group knicknamed me Peanut Butter Pammy. There were a couple that still called me Peanut Butter in high school. Chocolate is the food of the Gods? I think it's a tight race between that and peanut butter.

Steak Oscar was always my fave in the late 70's. This thread is making me want my mom's chicken and rice. You know, the one where you mix the rice with a packet of onion soup mix and a can of cream of mushroom soup and put the cut up chicken on top, sprinkle with lemon pepper and bake? Man, I'm hungry!

I'm with Christine007...when your mom knows who Fwed is even though she's never signed on...when all your friends have names like Fwed, Skwerl and bakerkel...when your vacation plan revolves around "am I going to Seattle to do lunch at Salumi with Fwed and the gang or to Chicago for a potluck at Ronnie's"...when you flip into the pastry section on autopilot when you meant to go to an excell spreadsheet to actually do some WORK while you're at work ...I could go on and on and on.

Put my hand on a burner to see if it's warm. I was about eight and didn't realize that Mom used to hold her hand OVER the burner and not actually touch it. I had a stripe across the top of my palm for years. I will never get distracted by turning to look at something being shown to me in the next room while quickly slicing a very juicy lemon either. They can show me later. (Oh, look...this lemon comes with a finger bone.) Just thinking of it makes me cringe and shiver. Your body never forgets something like that one.

I'll go with paste then. Hmmm...wonder where they get those clear tomatoes from? I think I'd be afraid to know how they get it clear. Some things just scare me. Thanks for the replies!

I want to make sure I get the right thing because it could change the thickness of this dish if I get the wrong one since it has gelatin in it. Maybe I should ask in the Australia section? I'll give it a few days and see what turns up.