cara_mia's Profile

If you want to make this a more complicated feat, smitten kitchen has a recipe on her site to make the cookies from scratch.

Another Cara here - I'm so nice, they named me twice! Love cara caras, and I'm with the others - I eat them straight up. They have such a short time span that they're available for that I don't get tired of them.

The amount of vitamin D added to milk is miniscule compared to what is now believed to be needed. A lot of doctors advise 1,000 to 2,000 per day. Mine was so deficient last August that I was put on 6,000 iu a day for 4 months. The amount in 3 glasses of milk: 300 iu. And saying "dairy" has vitamin d is misleading. It's added, not natural, and mainly to milk and sometimes yogurt. It's not found in cheese.

Sounds like too many eggs. This is the recipe I've been using, and it's the only one that I've used that I've been able to get a cheesecake that doesn't crack. Puts Junior's to shame.

http://www.cookingforengineers.com/recipe/89/Cheesecake-Plain-New-York-Style

@Loora - If you've ever made macaroni and cheese, you've made a bechamel.

Google says Shop Rite in Oakland, NJ carries them. It doesn't seem like they'd be the only store in the US to carry them.

I know Hannaford (northeast grocery chain) carries Pims in general, but not sure about which flavors.

I got one of these after I chewed up a 1/4 cup measuring cup when I turned on the disposal with it inside. Works great. (Prior to the Disposal Genie, I also chewed up at least one spoon.)

http://www.amazon.com/Danco-10051-Disposal-Genie-Black/dp/B002VHS19M/ref=sr_1_6?ie=UTF8&qid=1314232231&sr=8-6

If you look at the dried sweetened cranberries (Craisins, which, by the way are sweetened by being soaked in fruit juice) you will see that they are not whole, but are sliced in half. I find unsweetened dried cranberries at the food co-op here in my area. http://www.hwfc.com for anyone in the Albany, NY area. They are sold in the bulk foods area there. Check your local health food/co-op store.

According to Alton Brown, if you leave the mayo out on the counter for 4-8 hours (or more) after you've made it, the acid (lemon juice) in the mayo will kill any salmonella.

http://www.goodeatsfanpage.com/Season4/Mayo/MayonnaiseTranscript.htm

"Now I usually cover my fresh mayo and leave it at room temperature for 4 to 8 hours. Now take it easy. Take it easy. I know. Leaving raw eggs in this zone sounds like crazy talk. But here's the thing. There's a small, tiny, infinitesimal, little chance that, uh, that egg yolk was contaminated with salmonella. Now the cold of the refrigerator would prevent that salmonella from breeding but it will not actually kill it. Acid, on the hand, will. And with a pH of, wow, 3.6 this is a decidedly acidic environment. But for reasons that still have lab-coaters scratching their heads, acid does its best bug killing at room temperature. So leaving this out for 8, 10, even 12 hours is sound sanitation. After that, straight to the refrigerator for no more than a week. You can even put it in the door."

I've seen the snaking lines at the Trader Joe's in Back Bay (Boston). IIRC, it was sometime between 5 and 7 pm, which would be everyone stopping to get stuff for dinner that night.