Marmish

Thanks for starting this topic, FryGuy. I have wondered about this myself, although I have no plans to do it in the foreseeable future.

Definitely a late lunch. I used to eat 7th period out of a 9 period day. Only two classes left to teach after lunch! Although it is late for the kids, they adjust pretty quickly.

I also frequently burn myself, following by much swearing and lots of ice water. The most recent was after buying new fancy pants silicone pot holders so I wouldn't burn myself. They have this nice little hole so you can hang them up. Of course, if you put your finger over the hole and pick up the cookie sheet, they don't work so well.

When I used Total as a starter, it didn't set. I let it set about 9 hours wrapped in towels and then refrigerated it. The next evening I checked it and it hadn't set. I left it on the counter another day because I was too irritated to throw it out. It still hadn't set by the time I poured it out. Maybe I'll try again. I currently have some Krino homestyle yogurt. I might try that, too. I usually use the Dannon plain. Was it completely runny? Or was it semi-set? I add 3/4 cup of dried skim milk powder and that's the best way to get a super thick yogurt. That, and allowing the yogurt to sit for at least 24 yrs to get that characteristic Greek Yogurt tang. The only other thing I can think of was that perhaps your milk was either too cool or too hot when you added your starter. I used to work in a micro lab and some bacteria need specific temperatures for optimal growth. I used an instant read thermometer like I usually do. It was completely runny. Not even slightly set. I have been satisfied with the tanginess in the past after about 9 hours. I follow the directions from my Greek friend's mother (see upthread for the post), using either the paper towel method, or straining. In two weeks, when school is out, I will try again. It just seems to be a frustrating thing to do consistently. Nobody seems to get the same batch twice. I also have been trying to make larger batches others seem to be, so this summer, I will cut back to 1-2 quarts at a time.

When I used Total as a starter, it didn't set. I let it set about 9 hours wrapped in towels and then refrigerated it. The next evening I checked it and it hadn't set. I left it on the counter another day because I was too irritated to throw it out. It still hadn't set by the time I poured it out. Maybe I'll try again. I currently have some Krino homestyle yogurt. I might try that, too. I usually use the Dannon plain.

Since you mentioned Total, I thought I'd mention that last time I was at Trader Joe's they only had 2% in the smaller container. I usually by the full fat. I thought the 2% was a bit chalky in comparison, although I don't remember it being like that before. I found Krinos at my new local ethnic - which here means mostly Italian and Polish - grocery. It is excellent. Very thick and creamy, with a good sour tang to it. I was very happy to find it as the last batch I tried to make never set. I used some of the 2% Total as a starter. The small container of plain Dannon is impossible to find here. It may have been too warm when I added it, but I didn't think so at the time. (used a thermometer).

Since we seem to be including frozen fruit as well, nothing is better than the mixed berries at Costco. I made a pie with them and the last of the cherries from our tree (also frozen) last weekend that was outstanding. We also eat them with a bowl of yogurt, or just by themselves.

I love the stories about their travels, too. I also really appreciate the pretty comprehensive list of synonyms for the different cuts in that handy chart. I think I have only made one thing from it that I didn't care for, and I am sure that was personal taste, not the recipe.

I really learned a lot from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. It also has a recipe for the best coleslaw. We can eat the whole bowl. That's 5-6 cups of cabbage between the two of us! Obviously, no sense of portion control and no regards for the potential aftermath of all that cabbage!

I have noticed signs posted on the doors at several groceries here (Chicago burbs)that pictures and video are strictly prohibited without prior permission. I don't really understand why either.

I've never had, nor have I seen, Greek-style yogurt. What is its consistency? Greek style is very thick - similar to sour cream in texture and density- and pretty tangy. It is what I prefer, and usually make. Generally, it is strained. I make a gallon at a time. Once it has drained, it is reduced by about 1/3 to 1/2 I would estimate. I follow the directions given to me by my Greek friend's mother. If you have a Trader Joe's, they import Total yogurt from Greece. I have also heard that there is a Krinos brand, but I have not found it. I haven't looked very hard either since I figured out how to make my own. It's good to know that there are people as obsessed with yogurt making as I am. I have been following all your experiments and as soon as all my boxes are unpacked from moving, I'll start up again. As it is, I can't find anything!

I made chocolate chip cookies from the book last week and I did not like them either. They tasted ok - edible, but not good. But they were flat and ugly. I like a nice round lumpy, bumpy chocolate chip cookie. I also use the chicken cutlet variations, pancakes, chicken under a brick and some others I can't think of now.

I also began yoga because I strained my back. After I finished a summer of physical therapy - yep, I sprained it good - I started yoga. I have been doing it off and on for three years. I can always tell when I have been away too long. Like now, unfortunately. We are moving in just under 3 weeks and I will look for a new class then. I agree about the healthy eating too. I took a 4:30 class, and went home after to prepare dinner. I also tended to want simple clean flavors after yoga, and not too much of anything. I wish I could be more whole grainy vegetariany nonsugary. Edit to add: What do you feed your dogs?

I finished some yogurt yesterday following my Greek friend's mother's directions. It took me awhile to figure them out - translation issues, as my friend does not cook - but I like the results. Basically, heat 1 gallon milk (2% or whole) to 180 or so degrees. Cool to 120-130 degrees and stir in 1 cup yogurt (I use Dannon plain) that has been thinned with a little water and strained. Cover tightly, wrap in a towel and keep warm for 7 hours (I put it in a very large pyrex bowl with lid, warm the oven beforehand, and leave the light on). Skim off the water with paper towels and refrigerate. Keep skimming the water off the top with paper towels. (I found the paper towel business a bit messy, so I lined a strainer with a paper towel and drained off the liquid for an hour or so instead.)

Yep, too late Bushey. But I appreciate your suggestions anyways. The software co. that was providing the training had a sign up for dinner each night. They went to all the places you recommended, so they must know what they are doing. We weren't in the mood for German and my companion didn't care for Indian, so we ate at Spaghetti Freddys which is adjacent to the Marriott. It was pretty good. Then we went Thursday to Cafe Lebanon. We enjoyed that very much. I really liked the spinach pies. We ordered a variety of appetizers: falafel, one of the rice dishes, a salad, Fattoush maybe, a ground beef fried item, haloume, spinach pie, baklava and Arabic coffee for dessert. I liked the spinach pies so much I ordered two for the plane ride home. We didn't really see anything else of Springfield, but everyone we encountered was very pleasant.

Looks good! Thanks. Keep em' coming.

My boss and I will be staying at the Springfield Marriot downtown (Boland Way and Columbus) for 3 days next week attending training. We will not have a car, and need recommendations for nearby dinners, moderately priced, please. TIA.

This chipotle roastis one of the best things I have ever made in the crockpot.

That's where our Korean friends took us for dinner. We had one of the little private rooms on the side. I liked it very much.

I was watching last night while working on a project. Without looking, I couldn't tell the difference between them. I hope Singh begins to make this her own.

I don't think you ever told us what you ordered for lunch at the seafood place. Inquiring minds want to know.

I did, Ohio. We also didn't eat much seafood when I was growing up. I now eat lots of things I didn't like as a kid, and still test the seafood waters (har har ) when I am feeling brave, or there is a good opportunity. So far, though, not much luck.

Bozic, Wow! Thanks for posting all that info. And Al Dente too, for the pics of the roasting. I think I'll wait on those cevapcici, but am making sarma this week. I picked up some cabbage from the Greek store. I would have some from the inlaws, but theirs spoiled this year. No sarma for their slava.

HEY! That's what I always bring to our Christmas breakfast. Because they wouldn't let me in without it. And it's cream of chicken soup for the record. Aside from that, I usually make something on the edge of the middle of the road, or I bake. Probably the least appreciated was cranberry sauce and brie in little puff pastry cups.

I don't like fish or seafood either. I will occassionally eat tuna salad in the summer. I will eat crabcakes, and have made them at home. I made fish cakes once with cod. But that's about it. Just Saturday night, The Mister ordered paella. I was curious about the mussels. So I tried one after interrogating him on the taste and texture. Popped it in, chewed ever so gently, so far so good, then, SQUISH that icky seafoody taste. Shudder, swallow, rinse with iced tea. Do not repeat. You are not alone.