Posts by islander

Well, tonight is the "Big Pesto Night", bought the pine nuts, garlic and all set to go. I will let you know how it goes (and what my face looks like after my first taste). And yes, Linda, eating pesto on Salt Spring Island...

Thanks Anneke and Cchiu, your information will get me going as I have never cooked or even tasted basil before. Can't wait to try your recipe, Anneke, thank you both again.

Hi Everyone: Could anyone provide me with a simple pesto sauce or some way of using basil? Thanks so much.

Thanks for all the great cannoli information. I made two fillings: one was by Emeril Lagasse using cream, ricotta, sugar, nut-flavored liqueur, chopped candied fruit then dipped into chocolate and chopped pistachios. The other filling...

Hi All: Spent all day yesterday making cannoli shells and filling for the first time. Served them to my family (non-Italian). Got a so-so reaction and am now wondering if they are an acquired taste. They didn't get the...

Thank you Kimmie and TheBigHat for your responses. I appreciate your time in helping me solve this problem and finally learning about this. Thanks again. SusanM

Does anyone know what exactly high-ratio shortening is and if I could substitute Crisco in place of it in a recipe? Thanks.

I am truly gratified to feel the support and caring from everyone that has posted responses regarding this frightening disease. I guess I never realized that people really do care what happens to us "farmers" and...

Iza: I think all we can do is try and be vigilant our movements, visitors, animals and equipment, and hope for the best. Thanks for your concern. I really feel so upset for those farmers having to destroy their herds, it would be...

Hi KyleW: I used the same Cook's Illustrated Irish Soda Bread recipe as you did. I used my thermometer on it, at 180F it came out with batter on it! It was over-browning so I covered it with foil. Even after cooling - it had a slight...