Barb

I was wondering if the macaroni absorbs a lot of the sauce while it's cooking in the crock pot. I usually like my macaroni to still have a good bite to it, and for the sauce to still be nice and creamy. I think I'd be sad without bread crumbs and a little browned cheese on top.

Barb

Just wanted to share on this: a few nights ago I was making quiche and used a frozen pie-shell. Prebaked it, so that worked fine. But husband likes quiche more like a pot pie, and I only had one pie crust, so I used phyllo dough that I found in the freezer to make a quick (and fancy-looking) top crust for it. It worked out perfectly.

Barb

I heard your're supposed to get them quickly with a sharp knife between the eyes, but I'm sure that would upset me so much that it would be much worse for the poor lobster than just being put straight into hot water.

Barb

Definitely, for some. When I dice onions, I always do more than I need and keep them in a zip-lock bag. Same for carrots and celery, especially if I know I'm going to be doing a roast or anything else that starts with sauteeing carrots, onion and celery. I'd rather just do the chopping once, you know?

Barb

Alicia, you didn't rinse your mushrooms first, did you? I always assumed everyone knew not to rinse them, but then I saw my mom doing that instead of just brushing them, and her mushrooms were really soggy too.

Barb

Looks terrific, and easy, too. Nice to see a cucumber salad idea so different than what I normally do!

Barb

There's not a specific link to your own cookbook at the current time, but it's easy to get to. One way is to go into the meal-planning area and choose "See All Recipes" rather than just looking at our suggestions. That will show you recipes you've added as favorites, as well as any recipes you may have personally added to the site.

Barb

This looks yummy... and unless you've got someone who's got mushroom allergies, mushrooms are another terrific addition to veggie cabbage rolls. Lots of flavor and a really nice texture, too.

Barb

It would be for me, too, Mel. I'd have to use carmelized onions, at least 50/50 veggie/beef broth, and no vinegar.

Barb

Good point. If nothing else, I should have more of the different flours to use for gluten-free substitutes on hand. Can you freeze those?

Barb

I couldn't help noticing Susan's question about spices. My spice collection is pretty minimal, I think, but I have salt and pepper (of course, and the salt is kosher), garlic powder, onion powder, dried mustard, basil, parsley, dill, paprika, allspice, chili powder and cumin.

Barb

I noticed your comment, Jane, and it just occurred to me that the next time I make this, I might try using a mix of bone-in breasts, a couples thighs and a couple boneless breasts. The bones would definitely help to keep it from overcooking and would also add more flavor (and my husband loves the dark meat...). I wonder if I'd have to add more sauce if I did that?

Barb

I don't know if mine tasted like yours, but I had some of the same ingredients and did this last night, also with a side of peas and greens. Yum!

Barb

I'd been thinking about making this one--can I ask what you didn't like about it, please?

Barb

What kind of sausage did you use? (For our family I'd probably use hot Italian, or at least a sweet Italian version, and maybe add some fennel seed, diced onion and garlic. I'd probably also use a heartier homemade bread.

Barb

I try not to use plastic bags at all, but I've found that if I wrap charred peppers right away in a dry kitchen towel (a dish towel) and then cover them with a bowl to let them steam for a minute, the skins come off really easily just by rubbing with the towel. I always do like leaving some of the heavily blackened bits on, though.

Barb

I'm not a honey fan, either. I'd probably use light brown sugar, but I bet you could also use molasses. (Wouldn't want to guess at the quantity, though!)

Barb

@Chef Leslie, before watching one cooking show the other night I wouldn't have believed you abut the ketchup! But they were talking about Thai food and said that ketchup tasted so similar to the traditional tomato/vinegar puree that even most Thai cooks took the shortcut!

Barb

This sounds so good!

Barb

I always just wing it with a little flour, wine or stock and the pan drippings and brown bits, but when I was clicking around to find out about thickeners a while back, I came across this page that had a lot of nifty gravy tips: http://homecooking.about.com/od/specificdishe1/a/gravytips.htm

Barb

If you little guy's only issue is that he's picky, I wouldn't even consider him in the equation. Just let him know that he's expected to eat what's offered because you're giving him healthy foods. Sometimes you just have to give kids the same foods over and over before they'll realize you're not going to cater to their moods.

Barb

Not to sound silly, but what did it taste like? Fig Newtons come to mind.

Barb

That sounds great, Jan. Very impressed with the idea of making all of your own soaps, cheese and so on! I do make my own laundry soap and clean with vinegar instead of more caustic/chemical products, but have never tried making regular soap or anything.