Toliver

And the tail would be called the "Pope's nose"...used mainly to describe the tail of a turkey but can be applied to all fowl.

This is a direct link: "Candied or crystallized ginger, my method" by andiesenji. Also: "Carrot/Sorrel/Ginger Soup" by andiesenji. If the links don't work properly, you can go to RecipeGullet's main page and do a Recipe Title Search for "ginger" and the two recipes she mentioned should appear on the first page of the search results.

A previous discussion on this subject: "Snacking while eGulleting..., What are you snacking on? (merged topic)" And snack discussion offshoots: "Salty Snacks" "Your favorite hot/spicy snack?, A little self-flagellation......." "TDG: Cubicle Cuisine"

My biggest complaint about the Kafka Roasting cookbook is that everything is cooked on high. Which is great if you have a self-cleaning oven but I don't so that makes for an awful lot of oven cleaning. Or I guess I could leave the oven as it is and just move.

I think we could include RecipeGullet in the mix. For kicks and giggles, click on the "three random recipes" button on the left side of the screen. ← For those without access to cookbooks, can I also suggest using the bountiful "Dinner!" discussion as a source for this cookbook roulette? Many of the dinner descriptions are almost as good as recipes. Just pick a number between 1 and 17,582 (the last post as of this time ) and give yourself the leeway to go backwards or forward 5 posts from your pick depending on the substance of the post.

You can find more diner lingo at the Diner Museum web site.

There was another discussion around here where posters said freezing something tones the heat down quite a bit. I thought that was a load of hooey until I froze a spicy hot dip and discovered that upon thawing it wasn't nearly as spicy hot as it was before it went into the freezer. Would love an SSB to explain this phenomenon...

A previous discussion on this subject: "The Food Saver/Vacuum Sealer Thread"

Is this a candidate for the "Multi Taskers, Who knew?" discussion?

That's what my brother does to ready the charcoal for his smoker. The neighbors are really gonna love him Thanksgiving morning when he gets up in the wee morning hours to start the process for his yearly smoked turkey.

You're probably already aware of this but when you do use a circular biscuit cutter, make sure you don't twist the cutter as you cut the biscuits. It can prevent the biscuits from rising as high as they should. Patrick S, your photographs are incredible! They make a great sales tool for the book (It's on my Xmas list ).

I saw the news story about this "war" on the "Today" show this morning and I'm kind of puzzled. Growing up in San Diego we had Dunkin' Donuts just about everywhere. But then they all closed. For a while it seemed you couldn't find a Dunkin' Donut west of the Mississippi. Now they say they are expanding again. How will this time be different than before? The news report stated that about 60% of their business is for coffee alone. A lot of people who grew up with DD are happy to see their return but is that enough? Can a dount shop survive by selling coffee and nostalgia?

Many years ago I remember eating out at the Old Spaghetti Factory (a chain) and thinking "They're charging me how much for a plate full of spaghetti and some red sauce?" The same could be said for Olive Garden, Buca di Beppo, Macaroni Grill, etc. Pasta is cheap, and probably insanely cheap when bought in bulk. I'm thinking they're making a lot of profit on a plate of pasta and maybe that's the attraction.

A previous discussion: "Thanksgiving Menus - The Topic, (merged topic)" And, a little too late for Canadians: "Canadian Thanksgiving, What's everyone cooking?" edited to add: For newer members, I can't recommend highly enough to go back and read the last three eGullet Thanksgiving blogs: "Food Blog: GG Mora, Thanksgiving Week Follies in Vermont" - A New England Turkey Day "Foodblog: slkinsey's Thanksgiving Week Diary" Spectacular - prepare to be blown away "Foodblog: bleudauvergne" - Thanksgiving in France - wonderful photos from Lucy

Cake-like brownies are sometimes called "Texas Brownies". Clara's Brownies (aka Texas Brownies) use an icing with chopped walnuts but you can omit the nuts.

The foil won't block any heat. I believe the reason to use foil is for ease of cutting the finished product. You lift the brownies out of the pan via the foil and onto a cutting board for easy cutting with a knife. And I agree with the poster who said the stone was the culprit for the brownies not being cooked completely. It's a heat sink and because it wasn't preheated properly, it was throwing the oven temperature off.

Since the eGullet Food Science forum is still just a dream, I'll post my question conerning fat in recipes here. Any and all SSB's please weigh in. In this discussion in the Pastry & Baking forum, a recipe called for 1 & 1/2 cups of oil. The poster, thinking that was a lot of oil, changed it to 1 cup of oil and a half cup of butter. Does fat=fat? Flavor-wise, of course I know there's a difference between adding all oil versus a mix of oil and butter. But chemically speaking, isn't a fat a fat? Or does butter "behave" differently in a baking recipe than oil would? I'm curious...

Thanks for the info and link. I will have to keep an eye out for Newtons and Pippins. So far the only green apples I've encountered have been the Granny Smiths. I'm hoping the local Farmers' Market may bring some apple surprises with the arrival of the autumn/winter months. ← I was delightfully surprised to find Newton's in a local grocery store. I bought a couple to taste. They are quite firm and very crisp but are sweet like Granny Smiths. Unfortunately, there wasn't a trace of the tartness I've always associated with Pippins. Overall, they seemed to be smaller in size than Granny Smiths while the green skin looks about the same color as a Granny Smith. Pippins, if I recall correctly, are a vivid deeper colored green (more of a green-blue-green as opposed to a green-yellow-green like a Granny). Still, the Newtons are a firm sweet apple that should hold up quite well in baking.

Similar previous discussions: "What cookbook do you return to..., time & time again?" "Your Favorite (Can't Do Without) Cookbook" "Cookbooks, Whats your favorite" "Worlds best cookbooks, Enlist your favourite cookbook" "The Bestest Ever Cookbook reBFL"

There are lots of ideas in ronnie_suburban's "Paprika, confessions of an addict" discussion.

Susan, I would never think of a woman who can rip up flooring and drywall as "lazy". You're not lazy. You just make efficient use of your time. Yeah, that's it.

Yes, in this specific case, the water used to irrigate the spinach was contaminated so the E. coli was inside the spinach. I also always rewash my bagged greens. Guess I have trust issues.

So is the roasting time lessened by using pre-boiled potatoes?

You're correct in that a simple rinsing off of the recently recalled E. coli contaminated spinach wouldn't have worked. In this specific case, the water used to irrigate the spinach was contaminated. No amount of rinsing would have sanitized it. Regarding the sanitizer you linked to, note that it wouldn't have been able to remove the E. coli either. The description states that it removes anything from the surface of the veggies. So you would have still been up the proverbial creek without a paddle if you owned this gadget. As to whether you should buy the gadget, ask yourself if it would bring you peace of mind regarding the cleanliness of your fruits and veggies. Would you be better off with it, or without it? Only you can answer that question.

Thanks for posting this, Andie! The crockpot method sounded familiar to me. But what if you don't have access to the goat milk the recipe calls for? Can you use regular milk instead? I know it won't taste the same...