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Worlds are conquered, galaxies destroyed...but a woman is always a woman

My husband and I have been experimenting with some fudge recipes. We've got a basic fudge and an orange creamsicle-like fudge down. I'd really like to experiment further with flavors (such as chocolate-mint). I'm fairly positive I can simply alter the flavoring added into the orange recipe to get the different flavors I want.

My problem is that I really like the swirled fudge you can find in the stores. How does one accomplish this task? Doesn't the fudge set up too quickly to make the colored/flavored part seperately from the chocolate part?

We only have one sauce pan at the moment and I'm not sure I'd want to juggle not scorching two pans of fudge anyway.

Thanks!

There's a sale on butternut, acorn, buttercup, and spaghetti squash at the supermarket and I'm interested in adding some variety to my diet. Does anyone have some tried and true recipes for these types of squash, and the best way to economize on the whole gourd (i.e. using skin and seeds and all)? Thanks!

 Does anyone know if they're going to have the Creation Grand Slam convention next year?  If I recall correctly, they usually have it in April or May, but I can't find it anywhere on their website.

Happy 11:11 11/11

• 23:39 Letterman commenting on pot holes in nyc. What is this, 1985?
  -Scott #

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When I got my poppy from the veteran standing outside the grocery store, it occurred to me that he couldn't possibly be a WWII vet. He was the age I always remember poppy sellers being -- but I'm a lot older now so I'm guessing Korea. My father fought in Korea.

According to Wikipedia, of the 65,038,810 people who were members of the armed forces of one of the combat nations, there are three verified World War I veterans still living -- two are 108, one is 109 -- as well as a 106 year old from England they haven't been able to verify. Four all together.

World War II veterans are all over eighty and, while there are still millions left, I don't doubt there's fewer every day.

Korea. Viet Nam. Bosnia. Afghanistan. The problem is, there will always be new veterans. New men and women to stand outside grocery stores in Legion jackets and caps in early November.

New men and women to remember.

Since 2002, 133 Canadian soldiers have been killed serving in Afghanistan. The CBC maintains a list, here. And the overpasses are still filled from Trenton to Toronto, every time one of them comes home.


This link is to the video for John McDermott's Bringing Buddy Home.

(not really, but going to Florida to see the folks, where it's still summer but the internet connection (dial up) sucks. So no messages please. Back online the 18th.)

I drove my boyfriend to another city this past weekend so he could take his math subject GRE. I wanted to make it a special trip, so I hunted around for a simple, elegant, no-fuss cake to pack up and bring along. My friend sent me this recipe from Orangette's blog: Gâteau aux Noix, or French Walnut Cake.

This cake has a subtle flavor of white wine, and the toasted walnuts are absolutely delicious. If you're looking for a simple, quick cake to grab a hunk of after dinner, this is the perfect choice.



( recipe and photos )


To read more of my thoughts about this cake, view more yummy photos, or just to listen to me brood about my holiday schedule, please head over to my baking blog, Willow Bird Baking!

x posted to food_porn, cooking, and bakebakebake

Hi Everyone

So my sorority is having a potluck supper this Sunday. I need to bring a dish and really don't just want to bring a bagged salad or something really boring, it would be nice to bring real food. I have about 2 hours during the day to prepare whatever I making. If it can be prepared the day before and just cooked that day in those 2 hours that would work too. I'm looking low cost. There will be about 35 people there, but not everyone will eat every dish. Also I do have to transport the dish and we do have a ceremony beforehand something that would taste good and not have to be really hot would be ideal. I'd like to make some sort of warm dish, but cold recipes are definately good as well. I'll be getting there at around 5:30, we won't be eating until about 6:30, but the food can stay covered until then to keep somewhat warm.

Thanks in advance for any recipes you think would work for this occasion!!

I am looking for a super yummy can't stop eating buttery roll recipe. I love making rolls but for some reason... I can't find a good dinner roll recipe.

Anyone have one they love?

This year has really not been so great health-wise. Obviously there was the meningitis. And then I fell down the stairs while I had meningitis (I think that's when I fell) and hurt my wrist. Initially I just thought I sprained it or whatever, especially since I had a negative x-ray about 2 weeks after I fell. But that was 3 months ago and it still hurts. So I ended up getting an MRI yesterday which is very concerning for a scaphoid fracture (for the non-med people, this has the potential for Badness). So the Sports Medicine person who ordered the MRI was going to look at it more closely and figure out if he thinks I need to be in a cast to let it heal. Because what I really need is to have my dominant hand in a cast. I'm actually very concerned about the implications for when I'm on OB call. I guess technically the resident is supposed to be doing all the hands-on stuff anyway and in a true emergency, OB people are there. But still makes me nervous to be the attending and possibly not be physically capable of doing things with my hand. On the other hand (pun not intended), I don't want the long-term consequences of a poorly-healed scaphoid fracture.

At least I wasn't making up the pain. Kind of like I wasn't exaggerating how much my head hurt when I had meningitis. Yeesh. It often annoys me when patients say things like "I have a really high pain tolerance, so if I'm actually complaining about this, it probably means something's wrong." But I'm currently that patient. I have no idea why I'm so concerned about "making things up." Possibly because I see such whiny patients. Or possibly because I used to maybe be a little bit of a hypochondriac. Except these last few years they keep finding things that really are wrong. Like when I finally had my gallbladder out, the surgeon said it was one of the most inflamed he's ever seen. Or ending up with severe preeclampsia. And then I feel whiny for complaining about these things because they turned out fine eventually. Seriously, is it just the culture of being a doctor that makes me feel like being genuinely sick/hurt is whining?

I have four pounds of conventional American hot dogs that I need to use before they go off. I don't like hot dogs very much just as hot dogs, though I can take them once in a while. I hate throwing away food, especially when I paid for it. Baking them in biscuit dough will get rid of six or eight of them, but I badly need a few ideas for making the rest of them interestingly edible.

I've already Googled around for a while and mostly came up with recipes involving cutting up the dogs and heating them with canned beans. Or baking them into "corn dog muffins". I want to go a little more exotic and less middle of the road than that, to put it mildly. I have a big pantry full of Asian, Mexican and Italian ingredients and seasonings along with all the American staples, and spicy-hot is no obstacle. Has anyone tried treating hot dogs the way they might treat, say, Chinese sausages or chorizo? Were the results acceptable/horrifying/surprisingly good? Kickstart my imagination, please. :)

Edit: Thanks very much for the nice assortment of ideas! I figured this group could easily kill off those dogs with its combined brain power. :)

I am currently making potato soup with fennel, leeks and shallots.  I am using the darker part of the leeks for a veggie stock and was wondering if I could use the stems of the fennel in the stock as well?  it smells the same as the bulb, but i'm not sure if it tastes different.  help????

My apologies for what's probably another stupid question...

I found a recipe for clam sauce I'd like to make here. At present I have minced, not chopped clams...

My question is, since I assume the canned clams are uncooked (alliteration ftw!), how do I know when they are cooked?

I've made clam chowder with them before, but since my recipe for that has the chowder simmering for an hour I never really thought about it.

Is it like shrimp, where they will change color? Or will I just have to guess?


Thanks =).

Hi all!

My good friend Caleb's birthday is on Sunday and all I can get out of him as to what he wants is cheesecake. So Cooking Community, hit me with your BEST cheesecake recipes, links, whatever.

Thank you in advance.

I have been searching every department store I go to for the USS Enterprise die cast Hot Wheels toy thing, not the refit, and I cannot seem to find it anywhere...is there something I should know, like its production was limited...?