The responses are interesting to read. I agree that there is more than one way to say thank you, and commenting that a meal was delicious is as good as saying thanks. I don't think I ever thanked my husband for cutting the grass, unless it had gotten to be two feet tall and I said thank you (implying that it was about time!). However, I would say things like the yard looks nice. I just think that cooking is a fair amount of work, since it also involves shopping, carrying the groceries in, unpacking them, looking for the best prices and quality, setting the table and cleanup, so I think it deserves a thank you or an implied thanks. I love Netla's sayings, and I will try to remember to say "May it do you good" the next time someone thanks me for a meal. I always thank the waiter. I thank the people in the caf at work who make sandwiches or prepare plates of hot food, too. I even thank the cashier. I worked as a waitress and I know how hard it can be, dealing with the kitchen staff and the busboys, etc. I'm a good tipper, too. I think anyone who has worked in food service appreciates the work that goes into it.

powermuffin, we're almost neighbors! I live south of Longmont, but used to practice yoga at the studio on Tenacity Drive, and dated a guy who lived on Gay Street (some 16 years ago). He said the street name did give him pause when he bought the house, and though he managed to get over it enough to live there, like your husband he was quick to "explain" the name when giving out his address. My childhood home was on Walden Road, so no street I've lived on since has had a name that's half as idyllic. The streets in our current neighborhood are mostly last names, which is boring, but better than cutesie or pretentious I suppose.

Cookalong #50 ------- MANGOS Posted by wizardnm (My Page) on Wed, Jun 27, 12 at 11:06 Jessy has picked mangos for our Cookalong. I love mangos and they are now available all year, in my grocery store. Do you have a favorite recipe? Please post T+T recipes only Thank you! Nancy Here is a link that might be useful: Cookalong #49 ----- FISH!!! Follow-Up Postings: o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Jun 27, 12 at 13:13 Oh wow thanks for picking me, Nancy! This one has been in my summer repertoire (or any time I find a mango at the store LOL). I have noted my changes. Roasted Corn, Black Bean & Mango Salad http://www.eatingwell.com/recipes/corn_bean_mango_salad.html From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005) This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango. 8 servings, generous 1/2 cup each : Active Time: 45 minutes : Total Time: 45 minutes Ingredients 2 teaspoons canola oil 1 clove garlic, minced 1 1/2 cups corn kernels, (from 3 ears) 1 large ripe mango, (about 1 pound), peeled and diced 1 15-ounce or 19-ounce can black beans, rinsed 1/2 cup chopped red onion 1/2 cup diced red bell pepper 3 tablespoons lime juice 1 small canned chipotle pepper in adobo sauce drained and chopped 1 1/2 tablespoons chopped fresh cilantro 1/4 teaspoon ground cumin 1/4 teaspoon salt Preparation Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt. Jessica's notes: (1) if I don't have leftover roasted corn on hand from a prior dinner, I use TJ's frozen roasted corn kernels. (2) I use Penzey's ground chipotle powder - mixes in easier and more completely. (3) I don't cook the garlic, I add it in fresh. Here is a link that might be useful: Eating Well's Corn-Bean-Mango salad o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by natal (My Page) on Wed, Jun 27, 12 at 17:57 Mango Salsa 1 fresh mango, diced 1/4 cup red onion, fine chop 1 serrano pepper (or jalapeno) seeded and finely diced 2 tablespoons chopped cilantro Juice of one lime 2 tablespoons olive oil salt and pepper to taste Combine all and let sit at room temp for at least an hour. Serve on top of blackened or grilled fish. blackened tuna... ---------------------------------------------------------------------------- Cubed mango is also good in tuna salad made with leftover grilled or blackened tuna. ---------------------------------------------------------------------------- Ancho-Marinated Pork & Mango Kabobs I've made variations of Ellie's recipe. We like it with a little more heat. I like to add chipotle powder and increase the citrus. Here is a link that might be useful: Ancho-marinated pork and mango kabobs o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Wed, Jun 27, 12 at 18:26 I love, love, love that corn, black bean and mango salad that Jessy posted! If anyone has not tried it, I urge you to....it's THAT good! Here are my contributions: This first one is my own creation. Really tasty on a hot summer day (like today)! Kiwi Mango Ice Pops 3/4 c simple syrup 4 kiwis 1 mango 1T lemon juice Juice of 1 lime Peel and dice the kiwis and mango. Put fruit in bowl of food processor, add simple syrup, lemon juice and lime juice. Process until smooth. Pour into ice pop molds and freeze until firm. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is from Simply Recipes blog. The only change I make is to use flour tortillas as corn tortillas don't hold up well to eating out of hand if they are not fried. Image Hosting by PictureTrail.com Fish Tacos with Mango Salsa From Simply Recipes 1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or shark) Salt and pepper Olive oil 1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa - (See Mango Salsa Recipe.) 1 ripe Avocado Cabbage (or iceberg lettuce) Cider vinegar Salt 1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) 2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later. 3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside. 4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. 5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. Serves four. Mango Salsa 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 1/2 medium red onion, finely chopped 1 Jalape�o chile, minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Also good with diced red bell pepper and jicama. Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. Linda o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Wed, Jun 27, 12 at 18:37 I seem to flunk mangos...have great trouble picking a good one that's not over ripe or under ripe. But when I do....It's Jessie's salad that I make!! o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Wed, Jun 27, 12 at 19:37 I pretty much only eat ripe mangos plain with lime juice or in smoothies/sorbets, but if I put them in a savory dish, I like to use green ones, which are tart and firm instead of sweet and mushy. My friend Eury from Senegal also prefers the green mangos for such dishes and says that they are what is popular in Africa. Since I had a mango tree in Venice, I was able to pick green mangos for her, but they are often difficult to find in markets. However, if you can find them, they work very well in the recipes so far posted. Now I miss my mango tree :(. Green mangos are popular in Mexico (eaten with chili powder) and in Thai and Indian cooking. I thought I would mention this so that you might think of more recipes and consider using the green mangos. Lars o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Wed, Jun 27, 12 at 21:19 I love mangoes and they are very nutritious but always seem like an indulgence to me. I have been making many salads with mangoes recently with a dressing of rice vinegar, sesame oil, low sodium soy, lime juice, and a bit of sweetener like honey or maple syrup and some chipotle or cayenne and cumin. The rest of the salad is usually some greens (baby lettuce or spinach), red bell pepper, avocado, cilantro, mint, cashews, and some grilled chicken or salmon. Like Cindy and Linda above I also make mango salsa. This recipe is one I devised on the fly but I liked it so well I wrote it down. I have shared it I'm sure but will place it here to have on the same thread as the rest of the mango recipes. Mango (or Pineapple) Salsa 2 small ripe mangoes, peeled and diced (or half of a pineapple, diced) 1/2 large red bell pepper, diced 2 tangelos (or small oranges or tangerines), peeled, seeded, and diced 3 tablespoons red onion, minced (or 3 scallions, minced) 1/2 cup cilantro, chopped 2 tablespoons seasoned rice vinegar juice of one lime 1/4-1/2 teaspoon chipotle powder (or cayenne) Mix all ingredients together. Serve over salmon or chicken or eat with corn chips. I usually double it. Eileen o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Thu, Jun 28, 12 at 9:02 This recipe for MANGO LEATHER from the National Center for Home Food Preservation is a granddaughter favorite. I've also made it using fresh peaches and mangoes. - Grainlady Here is a link that might be useful: MANGO LEATHER - NCHFP o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadtesting.net) on Thu, Jun 28, 12 at 12:29 Mango Lassi (Mango Smoothy): Very easy. Very yummy. Great for a hot day like today! I've seen recipes where they've added cardamon and or nutmeg. I never have though. Mango Lassi 2 mangos - peeled, seeded and diced 2 cups plain yogurt 1/2 cup white sugar 1 cup ice Directions In a blender, combine mangos, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Jun 29, 12 at 0:23 I see some recipes in this thread that I'd definitely like to try -- and soon! You know I like to make flavored butters and this one is good on mild flavored fish, pork and beets. MINT-MANGO BUTTER 1/2 cup sweet butter 1/2 fresh mango, peeled and pureed 2 tsp. fresh lime juice 2 Tbs. finely chopped fresh mint Dash of salt Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate. NOTE: This doesn't freeze well and is best if used within 24 hours of when you make it. I have posted this recipe before but here it is again since it really showcases the mangos. BLACK BEANS IN MANGO SAUCE 1 1/2 Tbs. olive oil 2 cups minced red onion 1 Tbs. minced garlic 1 3-inch jalapeno chile, seeded and minced 1 1/2 Tbs. minced fresh ginger 1 1/2 tsp. whole cumin seeds 1 1/2 tsp. salt About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained) 6 Tbs. fresh lime juice 2 large ripe mangoes, peeled and minced Freshly ground black pepper to taste Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl. Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cove and let stand for about 15 minutes to let the sauce develop. Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired. Good served with plain cooked white or brown rice. Source: Mollie Katzen's Vegetable Heaven Photobucket o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Fri, Jun 29, 12 at 15:21 I don't have a mango recipe, but I do have a story about a mango recipe. A friend had invited me over for dinner and he was planning to make peaches flambe for dessert. However he got to the store and there were no peaches to be found. After standing around trying to figure what to use as a substitute for peaches, he decided to make mangoes flambe. The mangoes were slightly underripe, so the dish had a slight astringent aftertaste, but was otherwise delicious. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Fri, Jun 29, 12 at 15:41 Marcella Hazan actually suggests substituting mangoes for peaches in desserts, in her first cookbook. Because she found American peaches (where did she get them?) not as flavorful as Italian ones. I like mangoes well enough, but not nearly as much as peaches. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jul 2, 12 at 17:00 I hesitate to post this recipe without adding a warning that if you plan to make it omitting or substituting other ingredients for the corn syrup, don't. TRADEWINDS SORBET 2 cups water 1/2 cup sugar 1/2 cup light corn syrup 2 large ripe mangoes 1 (16 oz.) can crushed pineapple with juice 2 Tbs. lemon juice In a medium saucepan, combine water, sugar and corn syrup. Stir over low heat until sugar dissolves. Set aside and cool to room temperature. Peel mangoes. Cut pulp from seeds; discard seeds. In blender or food processor, puree mango pieces, pineapple with juice and lemon juice until mixture is almost smooth. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts. Freezer method: Pour prepared mixture into 9 inch square pan and cover with foil or plastic wrap. Place mixture in freezer; freeze until almost firm, 1 to 3 hours. Break into small pieces. Spoon half of mixture into chilled food processor bowl or a chilled large bowl. Beat with metal food processor blade or with electric mixer until light and fluffy but not thawed. Repeat with other half of partially frozen mixture. Immediately return beaten mixture to pan and freeze until firm, 1 to 3 hours. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Jul 3, 12 at 10:04 Having grown up with a mango tree in the yard, I took mangos for granted and ate out of hand mostly. I do make mango smoothies for breakfast several times a week. I make the ice cubes from Looza Mango Nectar. 8 mango ice cubes 1 fresh mango 1 container mango yogurt 1/4 cup Looza Mango Nectar Here is a link that might be useful: Mango Nectar o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Jul 3, 12 at 11:51 Cathy, that looks like a good recipe and is similar to something I have made in the past. However, Trader Joe's has mango nectar for half that price. We buy two bottles at a time. I also find mangos to be very similar to peaches in flavor but also very superior to peaches. I had more mangos as a child than peaches even though we had a peach tree. I do like peach ice cream, however. I think I want to try Ruthanna's sorbet recipe, but I would like to substitute some of the fresh pineapple that I put in the freezer a couple of days ago. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Jul 3, 12 at 12:30 Hey Lars, yeahbut we don't have a TJ's. Thanks for the heads up. I can get mango nectar less expensive at the Mexican markets. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Jul 3, 12 at 15:36 I've never tried mango nectar but I must! Thanks for the links. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jul 4, 12 at 14:31 Sliced my hand up real bad on a mango and have had mango-phobia ever since. I buy the frozen ones if I ever need them, which is rarely. I'm like CC, I vastly prefer peaches, I like the tartness that they have. My favorite mango dish was coleslaw but BF didn't like it. I just used my regular coleslaw dressing--I think this time lime juice, canola oil, cilantro, honey, touch of mint, ginger and hot sauce. I also like mango in smoothies. Makes a good salsa too. o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Wed, Jul 4, 12 at 14:59 The past several mangoes I've picked have all been duds, similar to avocados, it's made me give them up as I can't count on what I buy and I hate buying unusable produce. But I love them! I usually just eat one over the sink when I do find a good one.

bbstx, it's very funny that they show a typical meat thermometer in that article so that you can clearly see why that calibration method won't work for a typical meat thermometer. The marked thermometer range is 140 to 190 degrees. It is typically at the edge of its swing at a temperature above room temperature so putting it in a glass of ice water doesn't move it and says nothing about its accuracy. One could put it in boiling water and at least check that that moves it past 190, but unless it is more than 20 degrees off, it won't tell you much. About the only way you could calibrate a meat thermometer like that (and most of the non digital ones are like it) is to have another wider range thermometer that you've calibrated with the boiling / freezing method, then put both of them in water that that is in its temperature range and comparing the results. (The boiling and freezing test also assumes that the thermometer is reasonably linear in its measurement range.) I haven't had good luck with that type of meat thermometer. Something goes wrong with the spring over time and it stops measuring at all well. I've sometimes put two in and they measure totally differently. We finally got the digital ChefAlarm thermometer from TheroWorks (the same company that makes the Thermopen instant read thermometers). Sometimes placement is a challenge - is it deep enough yet not too close to a bone? This post was edited by cloud_swift on Mon, Dec 22, 14 at 19:53