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Hi ya'll-- These eggs are readily available in some parts of Asia. (hope this pic link works. ya should see a flat of pink eggs) pink eggs: preserved for a few months, Chiang Mai, Thailand They are delicious and yet so odd to a traditional Western palate/eye. Inside the white is jellied and...

We live in the middle of nowhere and are on solar power. Our fridge is propane and we just upgraded so now I can have ice cream, yeah! DH thinks that an electric ice cream maker might sap our power, but I'm not keen on a hand -crank (it takes hours, right?). The salt gig sounds like a drag...

If you don't lock the lid aren't you just using your pressure cooker as a big pot? I have one I use for canning but it's not electric so maybe I'm not understanding what this thing is. :)

OMG what kind of veggies are you grilling and how are you doing to come up w/ something "boring"?? A skewer of red peppers/white onion wedges/green peppers basted w/ evoo and left on the grill long enough to begin charring around the edges is one of the reasons to get out a grill! It's pretty...

Please give me one arepa and a bypass operation, please!:smile:

Are the appetizers going to be served as a buffet? Are they going to be seated at tables or mingling? I think an interesting and easy dish, if appropriate for the setting, might be fondue. One, it can be perceived as elegant even tho it was originally peasant food. Two, kids love cheese...

I’ve never had one of these. What is the appeal? It is corn and cheese and (in a sandwich) bread. Is it spread w/ something spicy or crunchy? All the flavors seem OK, but I feel I’m missing something.

Right, I use the time on the box as a guide, but it ends there. If I'm cooking bow tie and it says 15 mins, I know it's gonna be a longer haul than the 4 mins for angel hair. I'm so curious if others just follow the box time!

How do y’all cook pasta? My DH is not a foodie, but he does cook a tad. I’m a bit more obsessive w/ technique. I never time my pasta; I test it as it cooks. I take it out when it’s done. My sweet DH reads the package and sets the timer and cooks it that long. Does anyone else do it his way? (I...

Boy, I wish I had your 'problem!' :smile: Asian Spring Rolls! Cucs, mint, ginger, etc. w/ the shrimp. Soy dipping sauce. Yum.

Fruit idea is terrific. How old are the kids? If you have the facilities, rice flour/soy milk pancakes w/ fruit used to make faces can be fun.

Hey all-- What is the difference between 'appetizers' and 'hors D'oeuvres'? Yeah, I know, one is French.:cool: But is there a standard definition for each?

Has anyone read Barbara Kingsolver’s 'Animal Vegetable Miracle?' What a deep understanding and love of food she has! We are trying to buy more organic b/c of it.

There's a good Mark Bittman article from 4/9/07 about the 'No Frills Kitchen.' He writes for the NY Times.

Thanx much! Smoked salmon tonight!:smile:

We just got a used bullet grill/smoker (the kind that look like R2D2) that uses propane and lava rocks. I’m used to cooking w/ charcoal. If I want to put wood chips in, how do I do it? I used to just soak ‘em and toss ‘em on the coals. How does it work w/ lava rocks and propane?

Fisher’s Mom: Super congrats on making this change! I was just telling a friend that it seems absurd that so many people claim they ‘simply do not have the time to cook’ so they use pre-packaged meals. Nonsense! And how cool that your son is into it as well. Keep up the good wok.:smile:

I'm a teacher as well and look forward to summers so I can spend hours in the kitchen. But it is just not possible to say how long b/c each meal is different. A quick pasta w/ pomodoro: the most complicated part is walking out to the garden to get the tomatoes. It's a 30 minute meal...

I think I did everything right except buy decent cheese. And I know better! Shame on me. Thanx for the help.

It's not a site but a book: Sundays at Moosewood. Fabulous book. And altho it doesn't have the reviews you requested it is a very popular and long-lived restaurant.

Sometimes I rip 'em out of the garden, shake off the dirt, coat 'em in EVOO and....toss 'em on the grill. I know it sounds odd but this yr I am into grilling everything.

Maybe you guys are onto something. I usually use a high quality Gruyere and this time I used a supermarket Swiss. The wine was hot but not boiling. I know that’s not that helpful but I can't remember exactly how hot it was. It was a cheap Chard. (I guess I’m getting cheap in my old age!) So...

I’ve made fondue a jillion Xs and never had trouble. Last night I tried it and it ended up w/ the consistency of curds and whey. Great tasting curds and whey, but curds and whey nevertheless. I slowly heated the wine on low heat w/ the seasonings as usual, added the cheese slowly, stirred and...

wild! I came home w/ two store bought pints of strawberries and my sweetie said he'd already had some today. "Huh?" They came from our garden! Not wild, but we're so happy to have them doing so well in their second year. I wonder what the diff is btwn cultivated and wild in flavor?

don't boil it It's Mexican and it's grain, but you don't boil it. You deep fry it. You don't need a big deep fryer just an inch or two of oil, way hot. Toss 'em in and they will puff up like mad. Be careful not to throw too many in at once! They can double or treble in size. (try one alone so...