Posts by IndyGal

Thanks Joey, KY, Phatch     I will be starting my own plants of this next year, but I might just grow this one again, since it was such a heavy producer.   I looked up the Hatch variety, and it looks exactly like my...

Just a note,   I grew Anaheim peppers in the garden this summer.  With the extremely dry summer, they were about the only happy plants in the whole garden.  I had a heavy production, but they turned red and pretty...

They've even made deformed chickens who cannot stand up because of the huge breast portions.   I try to buy local organic chicken (which have normal to small sized breasts) but in a pinch, I'll pick up a grocery package chicken...

I do cook the apples first because the water content in apples is all over the map.  Some are pretty dry and some are so juicy, you swear there is more juice than the weight of apples you started with.   One thing I know...

I'm with you, Phatch.  When basic cable went over $50/mo, I decided I could easily live without it. I'm amazed people do pay high prices for that load of cr@p.  If I became a billionaire tomorrow, I still would not pay...

Oh, I forgot about him, I really like him and his cooking not only looks devine, it appears to have everything going for it.   EDIT: Anyone not familiar with Kellar, here is a YouTube video showing his new (at the time)...

Due to the recent mud slinging on TV, I thought I'd revive this thread. I can't stand Bordain.  He's trying to make the world of food elitist, which is one thing.  But actually calling some people dangerous cooks?  I...

Thanks, I've been looking for that recipe!   I just checked out Ada Boni's Talismano della Felicita', another classic, but more recent, and here, despite the many contraptions invented to grate and grind almonds, she also says...

I posted this to a very old thread asking for biscotti help.   I've made LOADS of these, giving them for Xmas gifts with a card explaining they are meant to be dunked.   Surprising how many people don't know that and think I...

Hi Yuesang, I used to make biscotti very frequently.  My favorite recipe called for butter (I kept trying to find one without, like true Italian biscotti, but alas, those never turned out well.)   I finally hit on a...