> > Economic influences are unavoidable, and I guess it's
> > largely our fault (speaking for consumers) that we
> > prioritize cheapness over all else. If crap products
> > made companies shrink or go bankrupt, there would be
> > fewer crap products.
> I don't know if it's "consumers" in general or corporite types pushing those
> buttons.

If it is mostly the corporate types pushing the buttons,
it's still the consumers' fault for allowing them to do
so. Sounds like blaming the victim, but this is a case
where enlightened self-interest is still achievable,
with a little effort and dedication.

> > At the time did you consider making a career out of
> > being a baker (maybe you've been asked that question
> > too many times).
> No and I'll tell you why.. at one point in my life I went out this guy who
> worked at our local bakery.  At first I thought, "How cool"..  Then when I saw
> the ingredients that bakery used for the cakes, frostings, doughnuts, etc. I
> was pretty sickened.. "lard" :(  Sure, that was just that bakery perhaps, but
> it really turned me off to the idea of doing it professionally.  I more
enjoyed
> knocking people's socks off in my family, etc. (grin).

Interesting. You could have been ahead of your time
and started a healthy ecologically conscious bakery.
 
> >> > The amount of junk that leaches out of plastic is
> >> > minimized by cold temperatures; so Tupperware and
> >> > the like are not so bad if you keep them in the
> >> > refrigerator.
> >> Which is where you'd expect to use them, it's true.

I admit that where I am concerned, out of sight out
of mind pretty much describes it, but I'm less likely
to compromise someone else's health with unsafe cooking
or storage practices.

> > I've been known to use them as double boiler tops
> > or in the microwave - not the wisest thing in the
> > world, but at least I do it only in haste, which
> > means never for guests.
> Eh yeah.. I've cooked some bowls, measuring cups that way  :)
 
I don't usually get them to the deform so far as
to become unusable. Of course, a cup measure that
has melted a bit isn't going to be a great cup
measure any more.

> >> at one point and ground them. It's easier/quicker to have a bag of
ground in
> >> the fridge which is what I usually have around here.
> > Probably - I'd do that only if it was cheaper.
> > In fact, I do a lot of things only if they
> > are cheaper.
> And if you can get a good fine grind... the blanched almond flour sold by
> Honeyville Grains is very fine so it works really well for cakes and pie
> crusts.

Makes a nice crumbly crust, I imagine.

> ===Castiglioni Stew with Rigatoni===
> Return the meat to the dutch oven and add potatoes, carrots, celery, olives,
> mushrooms, salt and pepper.

Interesting. I'd saute the celery and probably the carrots
before adding them to the stew, plus I'd put the olives and
mushrooms in close to the end of the cooking. Speaking of
which, it's been a really long time since I've made a beef
stew with celery. I like the combo, but it's hard to buy
just the right amount of celery - you usually have to get
enough so half of it rots in the vegetable drawer.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Raspberry Chocolate Torte
 Categories: Desserts, Chocolate, KfP
   Servings:  4

      2 tb Plus 2 tsp margarine,
           -divided
    3/4 c  Matzo cake meal
  1 1/2 oz Ground almonds, divided
      8 lg Eggs
    1/2 c  Granulated sugar, divided
    1/4 c  Red raspberry jam
      2 c  Raspberries, divided
      2 oz Semisweet chocolate chips

  Preheat oven to 350 degrees. Cut a sheet of wax peper into three
  8-inch-diameter circles. Set 1 wax paper circle in bottom of each of
three
  8-inch-diameter cake pans and spread 1 teaspoon margarine evenly over wax
  paper and up the sides of each pan; set aside. In small bowl combine
matzo
  cake meal and 1 ounce almonds; set aside. Using electric mizer, in large
  mixing bowl beat egg yolks with 1/2 cup sugar until thick and lemon
colored
  and mixture doubles in volume, about 5 minutes. Using clean beaters, in
  separate large mixing bowl beat egg whites and almond mixture until
  combined (do not beat or stir). Pour 1/3 of batter into each prepared
pan,
  spreading batter to smooth surface. Bake until cakes are golden, 15 to 20
  minutes (top should spring back when touched lightly with finger). Let
  cakes cool in pans for 5 minutes; remove cakes from pans and gently peel
  off wax paper. Allow cakes to cool completely on a wire rack. In small
  saucepan heat jam over low heat until melted; let cool slightly. Add 1
cup
  raspberries to jam and stir to coat; set aside in small saucepan
chocolate
  and remaining 1 tablespoon plus 2 teaspoons margarine and cook over low
  heat, stirring frequently, until chocolate is melted and mixture is
  combined; set aside. Set 1 cake on serving plate and spread half of the
jam
  mixture over top of cake; set another cake over filling and top with
  remaining jam mixture. Set remaining cake over filling and spread
chocolate
  mixture evenly over top of cake, letting chocolate mixture drip down the
  sides. Sprinkle remaining 1/2 ounce almonds over top and garnish with
  remaining cup raspberries. This makes 4 servings.

  From: Steve Herrick Source: [Best Recipes March/April 1991]

MMMMM