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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2°C warmer water could make shellfish toxic

Started by Ruth Anthony-Gardner on Friday. 0 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jun 27. 17 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18. 8 Replies

Comment Wall

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Comment by Pat on October 31, 2014 at 7:58am

Welcome back, king. Can't say I'm much of a fan of anise, either.

Comment by Randall Smith on October 31, 2014 at 7:35am

King! You've returned!

Anise--never acquired a taste.

Comment by king on October 31, 2014 at 3:37am

hello all

Comment by The Flying Atheist on October 31, 2014 at 1:44am

Yes, plain, anise-flavored pizzelles are delicious.  I grew up in a neighborhood with lots of Italian families, so pizzelles were always present around the holidays.  

Comment by Deidre on October 30, 2014 at 5:25pm

@ Joan, the edges should be crispy, but they are softer/thicker in the middle. Yummy and to die for cookies, in my opinion! I grew up on them, my mom making them during Xmas time.

@ Pat, yes...pizzelles...I love 'em. Thank you for the recipe, I am definitely going to give it a go this holiday season. Worse case, I end up with less than perfect pezzelles, but I will still eat 'em. lol

Comment by Pat on October 30, 2014 at 11:30am

@Deidre. Here's a recipe I found for those Italian cookies, which are called Pizzelles.

My understanding is that you need a special pan to cook these that you can find Amazon.

Comment by Joan Denoo on October 29, 2014 at 10:59pm

Deidre, those look as though they would be nice and crispy. I've never made anything like that before. 

Comment by Joan Denoo on October 29, 2014 at 10:56pm

Pat, I saw Brussel sprouts on the stem at the grocery store the other day. I know how good my Brussel sprouts were when I grew them. Your recipe sounds like a good one for these cold and rainy days. 

Comment by Deidre on October 29, 2014 at 10:22pm

I want to learn how to make these ^^ for this winter season...would make nice holiday gifts, too. If they're made right, they are so scrumptious!

Comment by Bertold Brautigan on October 29, 2014 at 7:48pm

@Pat - Wow, you're getting a deal. In this neck of the woods they're often over $3.00 a pound.

 

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