Marble Lovers, come out, come out wherever you are!
meggswife
12 years ago
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annachosaknj6b
12 years agomeggswife
12 years agoRelated Discussions
coming out of the closet....
Comments (16)Another Gadget-Lover here. Unfortunately for my bankbook, I've spent all too much time at chefsresources. I like the silicone trivets on the page Nancy posted. I lucked out and got 4 black ones on closeout at Crate&Barrel for $2 apiece. They are great for cast iron because of the magnet. You can just set the pan on it and carry the whole thing to the table. Carol...See MoreLurker coming out to play
Comments (32)Hi Linda, I'm Anne from Northern Wisconsin. I have two poodles, a biggie and a smallie. I have two kids, a DD who just turned 23 and a DS who just turned 21 who go to or graduated from UW-Madison. I've been married to DH for 24 years, and am currently working full-time. I, too, am also sorry to hear of the loss of your husband. Thanks for posting, and hope we see more of you:)...See MoreNina & Lou - The Torrone Out Come
Comments (17)Lou, the first picture is Pistachio Torrone and I found it on the Martha Stewart site. This is the one that I think I might like to try. Pistachio Honey Torrone Makes one 9-by-13-inch sheet Edible wafer paper, enough for 2 layers in pan 1/3 cup cornstarch 3 large egg whites 1 cup honey 3 cups granulated sugar 1/2 cup confectioners' sugar 2 cups shelled raw pistachios Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside. In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally. Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315 degrees, remove honey mixture from heat. Temperature will rise to 320 degrees. Stir until temperature drops to 300 degrees, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks. The 2nd picture I found on the Best of Sicily Magazine site and I will link it below. It has some good info, including tip and a bit of history too. Oh Michelle, I saw those up on flickr and thought omigod...she's made those puppies! LOL!!! I'm not much of a candy maker although I'd like to try some easy recipes. I've a mouth full of caps and anything sticky is a real problem! Michelle Here is a link that might be useful: Best of Sicily Magazine...See MoreLovers of pull-out trash cabinets, what did you have before?
Comments (23)I agonized over the trash location as well. I've always had freestanding trashcans sitting somewhere - usually in the way - on the floor of my kitchen and have always hated them. I've never been able to find one that I liked or that matched my kitchen, so I've always just had to settle for whatever I could find. I can't stand to have my trash can in the pantry - it just seems incongruous to have my trash in there with my food. I don't like the idea of having it under the sink because I don't like having two functions in the same place. Why agonize? I loathed the idea of having to open the trash with my potentially dirty hands and those free standing cans always had a hands free option. Enter the GW Kitchen forum where I learned about the foot pedal for trash cabinets and the whole thing was decided. I absolutely LOVE having my trash hidden in a cabinet. No one has to move out of the way in order for someone else to access it. Yes, guests have to be told where it is -- but how is that different than anyone else's kitchen? In any kitchen that doesn't have a freestanding trash cans out in the open, aren't guests always having to ask? I never know if it's under the sink or in the pantry or in the adjoining utility room, etc. To review: I love my pull out trash because it's: -- Hidden -- Accessible -- Hands free -- In a convenient and acceptable (to me) location...See Morebreezygirl
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