maxine wrote:

> Madhur Jeffry book of Eastern Vegetarian recipes

Is it this one?

http://www.amazon.com/Madhur-Jaffrey.../dp/0394748670

If so, it's got some very interesting stuff, including directions for making
your own soymilk and tofu. My favorite recipe from that book is black-eyed
pea pancakes. If I didn't have to work that night, I'd be making them on New
Year's Day.

Bob

On Tue, 30 Dec 2008 17:41:32 -0800, sf > wrote:

>On Tue, 30 Dec 2008 14:23:53 -0600, "modom (palindrome guy)"
> wrote:
>>
>>A new smoker pit: http://i40.tinypic.com/so1ncz.jpg
>>
>>I seasoned it Christmas day, so it's ready to go. We'll have ribs for
>>the new year.
>
>Why are they called "pits" when they're based on barrel bbqs made from
>a real oil drum? My BIL used to make something like this (it wasn't
>portable) for his backyard cooking.
>http://pork-barrel.com/images/smoker.jpg

That one's got a license plate and tail lights on it, not to mention a
counter weight for the lid. Mine's less massive.

They're called pits because you cook barbecue in a pit and they're
made for cooking barbecue. It's a Texas tautology with sauce on the
side.
--

modom

On Tue, 30 Dec 2008 18:05:33 -0800, "Dave Bugg" >
wrote:

>sf wrote:
>> On Tue, 30 Dec 2008 14:23:53 -0600, "modom (palindrome guy)"
>> > wrote:
>>>
>>> A new smoker pit: http://i40.tinypic.com/so1ncz.jpg
>>>
>>> I seasoned it Christmas day, so it's ready to go. We'll have ribs
>>> for the new year.
>>
>> Why are they called "pits" when they're based on barrel bbqs made from
>> a real oil drum? My BIL used to make something like this (it wasn't
>> portable) for his backyard cooking.
>> http://pork-barrel.com/images/smoker.jpg
>
>Because anything which is used to cook barbecue is a derivation of the first
>real pit.... an open hole in the ground to hold the burned down coals with a
>framework above to hold the meat. The cookers are meant to mimic what an
>in-ground pit will do. A barrel converted to cook bbq is an above-ground
>pit.

Kinda like a portable hole:
http://flickr.com/photos/23879054@N00/2691101530
--

modom

On Tue, 30 Dec 2008 18:57:22 -0800, "Bob Terwilliger"
> wrote:

>maxine wrote:
>
>> Madhur Jeffry book of Eastern Vegetarian recipes
>
>Is it this one?
>
>http://www.amazon.com/Madhur-Jaffrey.../dp/0394748670
>
>If so, it's got some very interesting stuff, including directions for making
>your own soymilk and tofu. My favorite recipe from that book is black-eyed
>pea pancakes. If I didn't have to work that night, I'd be making them on New
>Year's Day.
>
Mind sharing the recipe sometime?
--

modom

On Tue, 30 Dec 2008 20:48:46 -0600, "modom (palindrome guy)"
> wrote:

>On Tue, 30 Dec 2008 18:42:54 -0600, Damsel in dis Dress
> wrote:
>
>>On Tue, 30 Dec 2008 14:23:53 -0600, "modom (palindrome guy)"
> wrote:
>>
>>>A new smoker pit: http://i40.tinypic.com/so1ncz.jpg
>>>
>>>I seasoned it Christmas day, so it's ready to go. We'll have ribs for
>>>the new year.
>>
>>It's beautiful. The Crashman is SO jealous!!!
>>
>Thanks, New Years I'm going to do a side of ribs if you care to drop
>by.

Are you anywhere near Interstate 35?

Carol

--
Change JamesBond to his agent number to reply.

Becca wrote:

> Fruit was popular this year. My brother sent me a big fruit tower from
> Harry & David. Their Royal Riviera Pears were delicious, the best pears
> I have ever had.


They really are nice, but the price is off-putting.
I believe they are actually Comice variety which are
not usually found in the supermarket. Our new Sunflower
market had them for a few days before Christmas and they
were outstanding.

gloria p

modom wrote:

>> http://www.amazon.com/Madhur-Jaffrey.../dp/0394748670
>>
>> My favorite recipe from that book is black-eyed pea pancakes.
>>
> Mind sharing the recipe sometime?

I'm at work right now, but the recipe is easy enough to paraphrase:

Soak dried black-eyed peas for several hours to loosen the skins. Put them
into a clean dishtowel and rub gently to remove the skins. Put skinned peas
into a food processor and add chopped cilantro, a bit of turmeric, and some
chile-garlic sauce. Process until mostly smooth.

Heat a bit of oil in a nonstick pan over medium-high heat. Put a big
spoonful of the bean stuff into the pan and then use the back of the spoon
in a spiraling-out motion to spread it into a kind of pancake. Cook until
the bottom of the pancake turns reddish, then flip [1] and cook the other
side.

Serve with yogurt or your condiment of choice.

I'll try to remember to post the actual recipe sometime tomorrow.

NOTE: [1] If you flip by tossing the pancake into the air (as I do), be
careful not to put too much oil into the pan, or the very-hot oil with
assume a rather different trajectory than the pancake, and end up on your
hand and wrist.

Bob

Janet Wilder wrote:
> Lin wrote:
>
>> There is talk that next year's Dirty Santa must be gifts that were
>> from Infomercials or "As Seen on T.V." Billy Mays, here we come! ;-)
>>
>> --Lin (Hmmm, ShamWow or Magic Bullet Blender?)
>
> I vote for the ShamWow. I've been using it as a towel when I bathe the
> puppy. It really is quite good.



I was in a local Bed, Bath & Beyond over the weekend and they had a
whole area of "As Seen on TV" stuff.

I also saw a website recently where all those products were evaluated
and most of them were in the junk/iueless category.

gloria p

In article
>,
maxine in ri > asked what Santa brought.

I went in with Santa on a Keurig coffee brewing unit, the B-60 Special
Edition of Koko's recommendation. The Tucson Santa gave us a Breville
carousel to contain the K cups of coffee. Purists are probably tossing
their beans but I don't care; we like it and it serves a particular need
for us.

"Mom's Cheap Kitchen Toy of 2008", given to Chris and Jamie, was a
Ziploc Vacuum Bag Sealer gizmo thingy. I'm liking it a lot and gave one
to each of them * last year they received the Reynolds battery operated
vacuum gizmo. I like this one more. One of them, nameless here, made a
remark about the Ziploc pump resembling something akin to a "personal
implement." Wonder what that was about.

We had a fine Christmas, Maxine. While the rest of us were in church
praying for their sorry souls and celebrating the birth of Christ, Jamie
and Rob were busy in my kitchen getting dinner ready for the table. I'd
done most of the prep work and they did a fine job browning the
potatoes, and heating the red cabbage and the tourtieres. I'm thinking
we sat to table within about 20 minutes of returning from church.

On Friday, Chris and I made a strike on Penzeys. He did them proud,
with most of his buy destined to season pork chops whether that was the
blend's stated best purpose or no. :-)

Yesterday an alt.binaries.food gift exchange netted me some delicious
banana bread, pecans, datil pepper products (I think one of them
qualifies as paint stripper), cane syrup, and a book, Cross Creek
Cookery.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences;
now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone
I've ever known.

On Tue, 30 Dec 2008 11:03:05 -0800, "Dimitri" >
fired up random neurons and synapses to opine:
>
>The new Disney Resort Cook Book,

My son, who has a perverse sense of humor, bought me a small
ceramic/pottery mug of a fellow's head with a very large proboscis.
The expression on his face makes one think he has a cold.

<drum roll> It's an egg separator.

It's his father's side of the gene pool, I assure you ;-)

Terry "Squeaks" Pulliam Burd

--

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

To reply, replace "meatloaf" with "cox"

On Tue, 30 Dec 2008 21:38:26 -0600, Melba's Jammin'
> wrote:


>Yesterday an alt.binaries.food gift exchange netted me some delicious
>banana bread, pecans, datil pepper products (I think one of them
>qualifies as paint stripper), cane syrup, and a book, Cross Creek
>Cookery.

Oh, that is a wonderful classic cookbook!! A pure delight to read.

If you ever make ice cream, make the mango ice cream. And the Black
Bottom Pie.

I forget all the wonderful things that book has. Maybe it is time for
me to get the book down and read it again.

Christine

On Tue, 30 Dec 2008 20:32:34 -0600, "Chris Marksberry"
> wrote:

>
>"koko" > wrote in message >
>>>Dick is doing his best (although probably futile) to get me organized. So
>>>he
>>>bought me a spice rack.
>>>
>>>http://tinyurl.com/99u5pz
>>>
>> snippage.
>>
>> Dang, I dropped a few bucks at Dillards this weekend. Love that store.
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 12/30
>
>Koko,
>
>I've been meaning to thank you for a post you sent several days ago.
>Unfortunately I can't locate it at the moment. It was to remember that
>there is a real person behind the keyboard sending a message (except for
>spams of course) and being nasty is really uncalled for if you decide to
>respond to the message.
>
>Chris
>
I don't know what post you are talking about but I'm happy to be
thanked an you're welcome. :-)

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/30

On Tue, 30 Dec 2008 20:35:30 -0700, Gloria P >
wrote:

>I was in a local Bed, Bath & Beyond over the weekend and they had a
>whole area of "As Seen on TV" stuff.

I noticed that area in my local BBB too. Didn't stop to peruse it
though.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 30 Dec 2008 21:04:13 -0600, "modom (palindrome guy)"
> wrote:

>They're called pits because you cook barbecue in a pit and they're
>made for cooking barbecue. It's a Texas tautology with sauce on the
>side.

BIL is from Alabama. Maybe that's why I haven't heard it called a
pit.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 30 Dec 2008 20:13:32 -0800, sf > wrote:

>On Tue, 30 Dec 2008 21:04:13 -0600, "modom (palindrome guy)"
> wrote:
>
>>They're called pits because you cook barbecue in a pit and they're
>>made for cooking barbecue. It's a Texas tautology with sauce on the
>>side.
>
>BIL is from Alabama. Maybe that's why I haven't heard it called a
>pit.

They are called pits all over barbecue land.

Christine

In article >,
Christine Dabney > wrote:

> On Tue, 30 Dec 2008 21:38:26 -0600, Melba's Jammin'
> > wrote:

> >qualifies as paint stripper), cane syrup, and a book, Cross Creek
> >Cookery.
>
> Oh, that is a wonderful classic cookbook!! A pure delight to read.
>
> Christine

Well, there are certainly some, uh, "interesting" sounding recipes. :-)

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences;
now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone
I've ever known.

On Tue, 30 Dec 2008 21:21:50 -0700, Christine Dabney
> wrote:

>On Tue, 30 Dec 2008 20:13:32 -0800, sf > wrote:
>
>>On Tue, 30 Dec 2008 21:04:13 -0600, "modom (palindrome guy)"
> wrote:
>>
>>>They're called pits because you cook barbecue in a pit and they're
>>>made for cooking barbecue. It's a Texas tautology with sauce on the
>>>side.
>>
>>BIL is from Alabama. Maybe that's why I haven't heard it called a
>>pit.
>
>They are called pits all over barbecue land.
>
Maybe he didn't get the memo.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article
>,
maxine in ri > wrote:

> No Dacor oven. No Sub zero fridge. DH gave me "Bakewise" which I've
> already used twice to explain to folks why something does or doesn't
> work, and found out why
>
Bakewise is awesome. I made the "Land of Milk and Honey Whole Wheat
Bread" on Christmas.

My sister got me a new teapot. Unlike my other teapots, the spout
doesn't dribble. It went to the office, along with the "Chairman Meow"
mug that SO got me.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Dec 31, 12:08*pm, Goomba > wrote:
> Damsel in dis Dress wrote:> On Tue, 30 Dec 2008 18:02:51 -0600, "Chris Marksberry"
> > > wrote:
>
> >> Dick is doing his best (although probably futile) to get me organized. So he
> >> bought me a spice rack.
>
> >>http://tinyurl.com/99u5pz
>
> > Wow! *That is NICE!
>
> > Carol
>
> Feh. Too gimmicky and takes up too much counter space for what little
> storage it offers. IMO, of course!
> Goomba

-

On Tue, 30 Dec 2008 20:35:30 -0700, Gloria P wrote:

> Janet Wilder wrote:
>> Lin wrote:
>>
>>> There is talk that next year's Dirty Santa must be gifts that were
>>> from Infomercials or "As Seen on T.V." Billy Mays, here we come! ;-)
>>>
>>> --Lin (Hmmm, ShamWow or Magic Bullet Blender?)
>>
>> I vote for the ShamWow. I've been using it as a towel when I bathe the
>> puppy. It really is quite good.
>
> I was in a local Bed, Bath & Beyond over the weekend and they had a
> whole area of "As Seen on TV" stuff.
>
> I also saw a website recently where all those products were evaluated
> and most of them were in the junk/iueless category.
>
> gloria p

there were a few good reviews and many, many bad ones of this product he

<http://www.infomercialratings.com/product/shamwow_reviews>

your pal,
blake

On Tue, 30 Dec 2008 14:15:13 -0800 (PST), Sheldon wrote:

> maxine in ri wrote:
>>
> I got a Lalique green glass frog to add to my collection and a warm
> piece of clothing:
>
> http://tinyurl.com/8ejanm
>
> http://cgi.ebay.com/Lalique-Frog-Gre...3A1%7C294%3A50
>

looks pretty *** to me, sheldon. i fear you're slipping over to the Dark
Side.

blake

"blake murphy" > wrote in message
news
> On Tue, 30 Dec 2008 14:15:13 -0800 (PST), Sheldon wrote:
>
>> maxine in ri wrote:
>>>
>> I got a Lalique green glass frog to add to my collection and a warm
>> piece of clothing:
>>
>> http://tinyurl.com/8ejanm
>>
>> http://cgi.ebay.com/Lalique-Frog-Gre...3A1%7C294%3A50
>>
>
> looks pretty *** to me, sheldon. i fear you're slipping over to the Dark
> Side.
>
Excellent place for the cocksucking obsessed, too.

On Wed, 31 Dec 2008 16:18:59 GMT, blake murphy
> wrote:

>there were a few good reviews and many, many bad ones of this product he
>
><http://www.infomercialratings.com/product/shamwow_reviews>

It seems like most of the people (some got them as a present and I
didn't bother to read every single post) who had negative things about
ShamWow say they've bought them at a flea market. I wonder if what
they bought are the "fakes" those commercials warn against? We have
fake everything else... just look at our spamware - so why not fake
ShamWow?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

No foodie stuff this year. I got a new pair of dark blue jeans that
promptly turned my underwear blue, even after being washed and dried,
when I got caught in a downpour, a pretty black tunic, some dichroic
glass pendants, a new Terry Pratchett book - "Making Money" and three
rolls of swedish pattern paper.

Kathleen wrote:
> No foodie stuff this year. I got a new pair of dark blue jeans that
> promptly turned my underwear blue, even after being washed and dried,
> when I got caught in a downpour, a pretty black tunic, some dichroic
> glass pendants, a new Terry Pratchett book - "Making Money" and three
> rolls of swedish pattern paper.

He is now Sir Terry Pratchett. He is so sweet. He says it will be very
strange, living with a Lady

On Dec 30, 6:15*pm, Sheldon > wrote:
> maxine in ri wrote:
>
> I got a Lalique green glass frog to add to my collection and a warm
> piece of clothing:
>
> http://tinyurl.com/8ejanm
>
> http://cgi.ebay.com/Lalique-Frog-Gre...-New-in-Box_W0...

That is a beautiful shade if green.

> http://tinyurl.com/9tay4b
>
> http://www.contractorsclothing.com/c...UCT_ID=J149&SR....

Same one my stepson wears. Warm as toast.

maxine in ri

On Dec 30, 6:57*pm, Melba's Jammin' >
wrote:
> In article
> >,
> *maxine in ri > wrote:
>
> > breads, and ended up with none to take home. *I did remember Barb's
> > caramelized onions in the crockpot, so set the dozen or so onions
> > (after some judicious paring of icky spots) to simmering.
>
> Boy, I don't like the word 'simmering' in there, but I'm afraid there's
> too much truth in it. *Seems like some onions are *wa-a-ay* wetter than
> others and if you leave the lid ajar to allow for evaporation, the house
> reeks to high heaven of onion. *Some can abide that, many cannot.

I took the easy way out: put two toothpicks under the lid, and went
out shopping<G>. DH already dipped into the jar, and covered the
smell with his from-scratch pancakes this morning.

> > PROBLEM: *The damned braid keeps shedding all over my kitchen if I
> > just look at it, much less touch it. *
>
> Well, quit lookin' at it, fercryin'outloud!! * LOL! *

Got a recipe for caramelized garlic?<g>

> > Can I just hack off the braidy part and store the 3 dozen heads of
> > garlic in a cool dark place? *It won't be as pretty, but it'll sure
> > taste good!
>
> I'm sure you can, but I don't know if cool and dark encourage sprouting
> or not. *Be aware of that possible side effect.

THen I'd better get it in from the mudroom. No heat out there.

> > Twenty minutes ago, the UPS guy didn't even bother ringing the bell,
> > just left a slip saying he tried to deliver a package, with my new
> > computer. *Stinking creep!
>
> Indeed! *Same guy, or his brother, did nearly the same with Beck's new
> 'puter ‹ left it at the wrong address!!! *

Seems their parents had a whole slew of them, and they've spread out
over the whole country. Oh well, they get it right _most_ of the
time. Except for the guy who was supposed to deliver our present to
my stepson, who hasn't received it yet, and we sent it out a good week
before the holiday.

maxine, cooking beans to displace the smell of the pancakes, and
watching the snow fly

On Dec 30, 9:08*pm, Goomba > wrote:
> Damsel in dis Dress wrote:> On Tue, 30 Dec 2008 18:02:51 -0600, "Chris Marksberry"
> > > wrote:
>
> >> Dick is doing his best (although probably futile) to get me organized. So he
> >> bought me a spice rack.
>
> >>http://tinyurl.com/99u5pz
>
> > Wow! *That is NICE!
>
> > Carol
>
> Feh. Too gimmicky and takes up too much counter space for what little
> storage it offers. IMO, of course!
> Goomba

Grinch! <grin>

maxine in ri
typing on the new computer

On Dec 30, 9:56*pm, Chemiker > wrote:

> What would be good recipes for a kid to start on
> if she wanted to get into cooking? I'd like *not*
> to frighten her off with super complex dishes,
> and a Slow-Cooker is not out of the question.
> There are 5 in her family.
>
> TIA
>
> Alex

A good basic cookbook like Joy of Cooking or McCall's. They have
charts on how long to cook meats, how to cook any fruit or vegetable,
and the instructions are comfortably complete.

For the slow-cooker, I just look up recipes on the web for the time
and temperature. There are millions of recipes for her to choose
from.

maxine in ri

blakevulvamick wrote:
> Sheldon wrote:
> > maxine in ri wrote:
>
> > I got a Lalique green glass frog to add to my collection and a warm
> > piece of clothing:
>
> >http://tinyurl.com/8ejanm
>
> >http://cgi.ebay.com/Lalique-Frog-Gre...-New-in-Box_W0...
>
> looks pretty *** to me, sheldon. �i fear you're slipping over to the Dark
> Side.

I got yer dark side... why don't you roll up a large ShamWow, tie a
string to it, and shove it down your filthy vulva throat.

On Dec 30, 11:15*pm, "modom (palindrome guy)" >
wrote:
> On Tue, 30 Dec 2008 18:57:22 -0800, "Bob Terwilliger"
>
> > wrote:
> >maxine wrote:
>
> >> Madhur Jeffry book of Eastern Vegetarian recipes
>
> >Is it this one?
>
> >http://www.amazon.com/Madhur-Jaffrey.../dp/0394748670

Nope. But that cover looked familiar, and it turns out to be on my
bookshelf too.

I got Adobe Photoshop Elements software, various books I wanted (no cooking
ones this time), some earrings, some Body Shop smelly stuff, a pair of
Scissoroo (http://www.scissoroo.com.au) embroidery scissors, a desk
calendar with quotes from Eats, Shoots & Leaves.

Food gifts - glace fruits, various chocs (both for me and for Rob and I as
a couple), a bottle of wildberry sauce for icecream (nice) and some
biccies.

There's a couple at work who I'm friendly with - she's from a Swedish
family and I made them a tin of Pepparkarkor for Christmas (in traditional
pig shape - I actually had a pig shaped cutter!). I got a bag of Swedish
goodies in return - some gingerbread flavoured tofee (very nice), a jar of
Lingonberry jam (she introduced me to this and knows I love it,
particularly with ham), a bottle of a traditional Christmas drink, julmust
(which I haven't been game to try yet - she said she doesn't like it, but
thought I might like to try it!) and a bottle of Cloudberry vinegar.

Now - anyone out there used Cloudberry vinegar before? I looked it up and
it's apparently made from Cloudberry wine, rather than being a fruit
infused vinegar. It smells quite good. Anyone have any suggestions for
using it that make the most of it?

Trinny didn't have any suggestions for me - I think she actually bought it
more for the nice bottle, and it was a side benefit that I wanted the
vinegar :-)

Rhonda Anderson
Cranebrook, NSW, Australia

"maxine in ri" > wrote in message
...

<snip>

Got a recipe for caramelized garlic?<g>

<more snip>

maxine, cooking beans to displace the smell of the pancakes, and
watching the snow fly


Maxine,

This isn't exactly caramelized, but it's damned good! Ariane Jenkins
brought it to a couple cookins a few years ago. You can just eat them sorta
like healthy candy.



Mongolian Stewed Garlic
>From The Modern Art of Chinese Cooking by Barbara Tropp

4-5 hard heads of garlic with large cloves and rose-hued skin, or enough
smaller heads to yield 45-50 firm fat cloves (do not use elephant garlic)
2 1/2 Tbsp. black soy sauce
3 Tbsp. chinese rice wine or dry sherry
1/2 cup unsalted chicken stock or water
2-3 Tbsp. crushed golden rock sugar (found at Asian groceries, looks like
yellow rock candy in a box)

Pull apart heads of garlic, separating individual cloves from the base.
Remove most of papery outer peel, leaving intact and unbroken the thicker,
rose-hued skin which encases each clove. Do not use any cloves which are
soft, bruised or half-peeled.

Combing soy sauce, wine, and chicken stock in a small heavy pot that will
hold garlic snugly. Bring liquids to a steaming near-simmer over low heat,
then add cloves and stir to combine. Stew mixture 5-10 minutes, scatter in
sugar and stir to dissolve. Cover pot, check after a few minutes and
adjust heat to maintain a steamy near-simmer with few or no bubbles. Lift
lid ccasionally to check that liquids are not boiling, and at the same
time swirl the pot to coat cloves with sauce. Let cook for about 3 1/2
hours. When done, remove lid partway and let cloves sit for 2 or more
hours before eating, swirling pot occasionally to distribute sauce. Serve
tepid or at room temperature, and spoon on a bit of the sauce. To eat the
garlic, crush a clove lightly against the roof of your mouth. Let creamy
pulp dissolve on your tongue, then discard peel. Cool, garlic may be
refrigerated for a week or more in an airtight glass jar. Rotate jar
occasionally to distribute sauce. Leftover sauce is excellent on cold
noodles or meats and dumplings.

[Ariane's note]
Note: IIRC, Tropp's book explains in more detail her differentiation
between "black soy sauce" and other types of soy sauce. I was lazy and
used regular soy sauce, it turned out fine. Garlic keeps very well and has
a mellow, salty-sweet taste.


Give them a try, I think you'll like them.

Boli

On Dec 30, 11:02*am, maxine in ri > wrote:
> No Dacor oven. *No Sub zero fridge. *DH gave me "Bakewise" which I've
> already used twice to explain to folks why something does or doesn't
> work, and found out why
>
> A friend got a 50 pound bag of onions for $5, and ditto a box of
> bananas. *I gave 2 hands of nanners to my SIL, who made 2 banana
> breads, and ended up with none to take home. *I did remember Barb's
> caramelized onions in the crockpot, so set the dozen or so onions
> (after some judicious paring of icky spots) to simmering.
>
> Some of the friends I visited gave us a garlic braid of their very
> yummy stiff-neck garlic.
>
> PROBLEM: *The damned braid keeps shedding all over my kitchen if I
> just look at it, much less touch it. *Can I just hack off the braidy
> part and store the 3 dozen heads of garlic in a cool dark place? *It
> won't be as pretty, but it'll sure taste good!
>
> We also stopped at a couple of bookstores, and found several
> interesting oddments on the used shelves, a Madhur Jeffry book of
> Eastern Vegetarian recipes, and a reprint of an 1846 kosher
> cookbook....
>
> Twenty minutes ago, the UPS guy didn't even bother ringing the bell,
> just left a slip saying he tried to deliver a package, with my new
> computer. *Stinking creep!
>
> DH says he'll pick it up tonight, since they're all but a stone's
> throw from us.
>
> maxine in ri

My only real food/cooking related gift was a new Le Crueset 2 3/4
quart capacity round lidded casserole dish. It was so cute, I had to
have it. I have an oval gratin dish from Le Crueset that I literally
use all the time. So I know this new item will come in very handy. My
friend advised me to say it was a gift from my cats. My cats are so
generous. =o)

Melissa

"Rhonda Anderson" ha scritto nel messaggio
a jar of > Lingonberry jam (she introduced me to this and knows I love it,

that's the expats sub for cranberry sauce.

and a bottle of Cloudberry vinegar.
> Now - anyone out there used Cloudberry vinegar before? >
> Rhonda Anderson
>
Taste that vinegar and see what it suggests to you. I made some strange
ones this year... so far my best use has been in meat dishes to deepen the
flavors.

I received only one kitchen oriented gift and it arrived yesterday. A tiny
tripod for my digital camera. I hope that means no more shaky macro photos
of foods. With no flash and little daylight, this has been an uninspiring
phptp period.

"Giusi" > wrote in
:

> "Rhonda Anderson" ha scritto nel messaggio
> a jar of > Lingonberry jam (she introduced me to this and knows I
> love it,
>
> that's the expats sub for cranberry sauce.

It is similar. I prefer the Lingonberry jam, though, I think. Cranberries
are not such a big menu item here, but you can buy jars of cranberry sauce
in the supermarket - Ocean Spray brand and maybe one or two others - and
it's an accepted accompaniment to turkey.

>
> and a bottle of Cloudberry vinegar.
>> Now - anyone out there used Cloudberry vinegar before? >
>> Rhonda Anderson
>>
> Taste that vinegar and see what it suggests to you. I made some
> strange ones this year... so far my best use has been in meat dishes
> to deepen the flavors.

Good suggestion. I'll try it on the weekend and see what I'm inspired to
do.

>
> I received only one kitchen oriented gift and it arrived yesterday. A
> tiny tripod for my digital camera. I hope that means no more shaky
> macro photos of foods.

Sounds like a snazzy present.


--
Rhonda Anderson
Cranebrook, NSW, Australia

Shiral wrote:

> My only real food/cooking related gift was a new Le Crueset 2 3/4
> quart capacity round lidded casserole dish. It was so cute, I had to
> have it. I have an oval gratin dish from Le Crueset that I literally
> use all the time. So I know this new item will come in very handy. My
> friend advised me to say it was a gift from my cats. My cats are so
> generous. =o)

They say cats are standoffish, but really, they're not.
Very thoughtful creatures.

I had a small Le Creuset pot in my hands just the other
day, I resisted buying it, but that's not going to last
forever.

nancy

A kick up the pantry.


--
http://www.gillsmith999.plus.com/

Ophelia wrote:

> Kathleen wrote:
>
>>No foodie stuff this year. I got a new pair of dark blue jeans that
>>promptly turned my underwear blue, even after being washed and dried,
>>when I got caught in a downpour, a pretty black tunic, some dichroic
>>glass pendants, a new Terry Pratchett book - "Making Money" and three
>>rolls of swedish pattern paper.
>
>
> He is now Sir Terry Pratchett. He is so sweet. He says it will be very
> strange, living with a Lady

My son is 14 now and still asks me to read to him, as long as it's
anything by Sir Terrence*. I enjoy it but I've asked him once or twice
if he wouldn't rather read them for himself, or get them as "books on
tape" for his IPOD so he could listen to them at his leisure.

Nope. Says he can't stop a recording and ask for an explanation, and
they never do the voices right, either.

*Although we also both enjoyed "A Primate's Memoir", an account of a
researcher's studies of baboons in Africa. The author's description of
suffering a bout of "the Shakespearian craps" outside his tent one night
while surrounded by curious elephants was so hysterical that I kept
having to back up and take another run at it to get through it.

Kathleen wrote:
> Ophelia wrote:
>
>> Kathleen wrote:
>>
>>> No foodie stuff this year. I got a new pair of dark blue jeans that
>>> promptly turned my underwear blue, even after being washed and
>>> dried, when I got caught in a downpour, a pretty black tunic, some
>>> dichroic glass pendants, a new Terry Pratchett book - "Making
>>> Money" and three rolls of swedish pattern paper.
>>
>>
>> He is now Sir Terry Pratchett. He is so sweet. He says it will be
>> very strange, living with a Lady
>
> My son is 14 now and still asks me to read to him, as long as it's
> anything by Sir Terrence*. I enjoy it but I've asked him once or
> twice if he wouldn't rather read them for himself, or get them as
> "books on tape" for his IPOD so he could listen to them at his
> leisure.
> Nope. Says he can't stop a recording and ask for an explanation, and
> they never do the voices right, either.

Anyway, nothing beats Mum reading)) Lovely)

>
> *Although we also both enjoyed "A Primate's Memoir", an account of a
> researcher's studies of baboons in Africa. The author's description
> of suffering a bout of "the Shakespearian craps" outside his tent one
> night while surrounded by curious elephants was so hysterical that I
> kept having to back up and take another run at it to get through it.

<G>