Recent content by BluePlate

Hi Alix :chef:, Wow! You're awesome! Thanks a lot for your help! I'll post if I try it -- hopefully, later this week. Much appreciation, :smile:

Hi Alix, Thanks for your note - I tried to post a link to the recipe on Epicurious, Guinness Stout Ginger Cake from the Grammercy Tavern Cookbook, but I am not permitted to post a URL. I apologize I don't know the etiquette for quoting recipes, so I will just put in the main ingredients...

Hi All, Season's greetings! I hope this finds everyone well. I have been making the same gingerbread cookie recipe for the last several years, and I'd like to try something a bit new. I recently saw a recipe for the Grammercy Tavern Gingerbread Stout Cake and the reviews I have read...

Hello, PJRamirez, What kind of coffee pot? I had a hotpot that had a removable lid for cleaning; the plug/cord was removable from the bottom. Although you can't submerse it in water, you can still clean the inside ok. With this appliance, I made oatmeal (not instant - get a heavy...

Hi All, Hope you've all been well, and a big happy Father's Day to all dads out there. Every now and then, I make dilled matzo balls. I fish them out of the stock and store/refrigerate them separately. I reheat soup, and add the balls separately. But, frankly, I like eating the balls...

Dear AuntDot, Uncle Bob, CharleysAunt, and Amber, THANK YOU SO MUCH for your great suggestions and wisdom here. I will forego the Chinese goods - I like the Italian ideas. I'll be taking the Amtrak and then two city buses to get to the dive spot, so I am a little hesitant to bring a cooler...

Hi All, Hope this finds all of you well and enjoying great summer or winter weather, wherever you are hemisphere-wise. I'm going on a wreck diving trip this Saturday off the coast of Milwaukee. I will be traveling by train and bus, leaving from Chicago. I've volunteered to bring food...

Laughing Cow cheese (the kind in a circular, disk-shaped box) doesn't need to be refrigerated - I've seen it sold in some grocery stores on shelves. I have brought them on travels and it worked pretty well. I once tried to travel with Smoked Gouda without refrigeration. It did not work...

Robo410, Sattie, and AndyM, THANKS so much for the answers! I guess nova salmon and lox are different. I gave friends some nova salmon but mistakenly referred to it as lox because I thought they were one and the same. I know they like lox... hopefully nova is close... Thank you again for the...

Hi All, Please forgive me if this has already been addressed previously, but can someone explain what the difference is between 'lox' and the "nova" or "Scottish" style of smoked salmon (i.e. the wet kind, not the dry kind that is common in the Pacific Northwest). I've been using the terms...

Neat topic! :smile: If I'm home, I'll have a bowl of plain, old-fashioned oatmeal with three packets of equal and a sprinkling of the new Special K with chocolatey "pieces" (yikes, I wonder what they really are). I find it a surprisingly good new variety of K. But, at work... if I'm in the...

WOW, thank you so much everyone for your very thoughtful comments!!! I really appreciate it. I had knit scarves for them and was looking for some things to fill up the box. That's a good thing to know not to bother with chocolate. I can definitely get some Lucky Charms and grape jelly. I wonder...

Hellol, Hope this finds everyone well. I'm going to send a pkg to some new friends I made in the U.K. (never met them in person) - they have two young kids. I was wondering if anyone might have some ideas on possible treats (candies, non-perishables, not too heavy) that I could send (from...

Thanks, All. I'd been sticking them in zip-lock bags, but will try saran-wrapping and foiling them as you suggest. My breads have a little bit of fat in them (olive oil or eggs). Do you know how commercial breads stay so soft? Thanks for taking the time to help me! Cheers to you!

Hello! I was wondering if you could please share your expertise with me... I am a novice baker, and like to bake bread (fougasse, chinese breads, challah). My yeast breads are fine the first day, but they do not keep soft and fresh longer than two days. It is very frustrating, as I would...