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  1. In searching around re the upsidedown pineapple cake thread, I came across a low-carb recipe for same: http://lowcarbluxury.com/recipes/recipe-cake21.html In fact, lowcarbluxury.com has a whole raft of low-carb recipes. The website's motto is, "It is an inequitable transaction to trade dreams for surrender." There is a whole page of low-carb desserts at http://lowcarluxury.com/lowcarb-desserts.html Cats
  2. Oops. Disregard my previous post. Obviously I haven't mastered the intricacies of the http code button. Here are the sites again. Vanilla Hazelnut Freeze: www.godiva.com/recipes/recipe.asp?=100 Chocolate Hazelnut Pots de Creme: www.godiva.com/recipes/recipe.asp?=453 Mystery Dessert: www.godiva.com/recipes/recipe.asp?=300 Cats
  3. Simon -- I found these three at the Godiva site: Vanilla Hazelnut Freeze: My Webpage Chocolate Hazelnut Pots de Creme: (Half-and-half is 10 carbs per cup) My Webpage And on the third, I forgot to note the recipe title, so it will have to be a surprise And you'd have to use a sugar substitute: My Webpage And congratulations on your 50-pound loss! Cats
  4. Catseye


    How's your butter? You want it room temperature, but not mushy. I don't speak from personal experience, as I'm not a big cookie maker, but somewhere in my stuff I have an article explaining the importance of this for successful cookies. If you'd like to know more, let me know and I'll dig it out and give you the skinny. Cats
  5. Well, that MHRViandes website I provided lists 27 vendors of andouille in France. If you get desperate, maybe one of them will ship you some. Or if you get *really* desperate, you can maybe make your own. I found a recipe for it at www.recipesource.com/main-dishes/meat/pork/andouille1.html. Cats
  6. You'll have better luck if you think of it as an offering from the realm of Cajun/Creole cuisine. It's a pork sausage, in casings, smoked ideally over pecan wood and sugar cane for 8-10 hours. It's flavored with garlic, pepper, cayenne and paprika, chiefly. It's thought to have been brought to the US by emigrants from Brittany and Normandy in the mid-18th century. I also found this website: www.mhr-viandes.com/en/recherche/recherche/php, which provides a search thingie for companies in France that sell andouille. Cats
  7. Agreed. (And if you haven't read her other, non-cooking books, especially her collections, 'I Wouldn't Have Missed It For the World' and 'Window Over the Sink', do keep an eye out for them.) But in the primer category, the best I ever came across is Craig Claiborne's 'Kitchen Primer'. I have the same one! Mine is horribly beaten up. It lived under the driver's seat of my old 1967 Plymouth Valiant for several months (unbeknownst to me; I went through serious mourning when I thought it was lost forever). When I found it, the back cover had disintegrated into mush and the index pages were
  8. Ah, but Grasshopper, of what value are those who call you friend, if they do not value your opinion? :) Besides, I thought that's why you liked junk mail. Cats
  9. Catseye

    Fear of Flambe

    I share Blue Heron's nervousness about flambe'ing. I've had both results: the wimpy blue flame and once, enormous gouts of fire that shot to the ceiling and panicked me into dumping the dish upside-down into the sink and running water on it. (And it was expensive, too!) So thanks to you all, who posted replies to Blue Heron's question. I am enboldened to try it again. Related: I once waitressed in a restaurant that offered flambe'ed stuff. I'm 5'3" and not strong; shouldering a tray of flaming whatsis eight inches from my face from the pickup station to the table is the closest I ever wa
  10. Mr. Muscle, if you can find it. It seems to have vanished from my local shelves. You spray it on, go away and do something decadant for a half hour, then you swoosh the crud off, easy as pie. Cats
  11. I think I might've just cast vote #1000 for e-Gullet! So what's my prize? What-what-what??? Cats
  12. I have pretty good luck with the method of introducing egg white into the stock and straining through cheesecloth. Is this considered a bad idea? Cats
  13. Tommy, I don't know what it means, either. So all we need is one other who doesn't know, then we can start the Three Dummies Club. :cheesy: Cats
  14. This of Bux' says it all for me. I know I'm in for the check-signing-exhaustion-phase that Grimes speaks of when my waiter approaches and chirps, "Hi, how are y'all? My name is Lorne, and I'll be your waitperson today." Too much information! Too many questions! And WAY too much political correctness! Much of the (as always erudite, graceful and bon-vivantish :)) commentary in this thread is moot in my community, however. My waitperson is likely to be a female, named Pauline, Kathi or Sue-Beth, with at least two kids, and the baby is sleeping in the kitchen. She lives in the double-wide
  15. A good beginning. But you forgot: "... and last but not least, all my wonderful fans out there. You're the best. Rilly. I love ya. Rilly." And then you blow kisses. Cats
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