On ebay, there's a vintage wooden box for something called Bon-Ton Brand Sandwich Loaf Cheese...has possibilities.

You have the best cooker in the world, IMHO...check out the Big Green Egg website, biggreenegg.com and go to the forum. Lots of help, pointers, and recipes.

Rasam: I'm guessing that even though you didn't ask for details, you may have experimented since. Please share any other insights and even a recipe if you're so inclined. I too think chana masala is the food of the gods. I can never get enough.

I found the Jaffrey recipe hiding in my cookbook collection, it is the next thing to try, thank you!

This is great, thank you! Now, can I whine for your mango recipe as well?

Somehow I've become addicted to these things. I need a good recipe that is lemony sour and not extremely hot. I'd prefer little or no oil. Any thoughts out there?

I've shopped in the store and left with way too much, but reading your review, I'll be going back to eat very soon.

I'm looking for a source of fresh compressed yeast in Memphis. Any thoughts or ideas welcome.

This is a huge recipe, you can cut it down. People love it.

http://www.ellenskitchen.com/bigpots/...

Had lunch at Mayuri yesterday. It was really good, thanks to both of you for the recommendation. I noticed just yesterday that the Indian restauant on Hack's Cross has changed names. It was Swagath, now its Woodlands Vegetarian Indian..have to try that one, too. I think the one on G-town Parkway is Bombay House...haven't been there either

What's your favorite Indian restaurant in Memphis? Its not been something I've eaten lots, but suddenly I'm addicted. Send me in a direction.

Coming to a conference in Norcross this week. While most food is provided, I'm looking for an outstanding pancake. Will have a car but not a lot of extra time. Older posts speak of good breakfast, but I NEED pancakes. Thanks!

On this link, the bottom left of the triangle is probably what you're looking for.

http://www.louisianapepper.com/season...

Thanks for the information and advice, I'm off to experiment, and eat too much.

Here's an odd question: Does anyone know what it is about Indian methods of cooking chickpeas that seems to lessen, or eliminate, their tendency to cause, shall we say, gastric discomfort? When I eat them usually, even after various attempts to lessen their potency, I'm not so pleasant to be around, but after an Indian meal, no problems. Any clues?

I ask my secretary what kind of cake she wants for her birthday (I try to make everyone here what they like around that time). Her response..."something not too rich". She's not a big chocolate fan, so that helps narrow the field some. I need ideas people!!!

If she wants to go vegetable, or fungus, as it were, the portabella at Central BBQ is fantastic. Requires a car or access to one, though.

The show you're thinking of was Cookin' Cheap....see this thread

http://www.chowhound.com/topics/344263

We'll be staying near Arlington Memorial Hospital, so I understand.

Coming to Arlington on the 16th to stay for a week with 9 kids on mission work, total of 15 people. Need a place for home style cooking, meat & 3 type maybe, nothing too adventurous, to feed this bunch supper one or two nights. Remember why we're here, nothing too hard on the ole wallet. Thanks in advance from the folks in Mississippi.

I took this cake to church yesterday and it garnered rave reviews. Its everything all of you have said it is and more. Thank you Candy for a great treat!

Sounds nuts, I know, but I need to make this recipe without nuts. I've tried it, just leaving the nuts out, but its way too gooey, though the flavor is great. Any ideas as to how much flour to add in taking out the nuts?

http://www.wessb.com/Cooks/abt/Abt.htm

Follow the link above to make the infamous ABT aka Atomic Buffalo Turd. Depending on your peppers you make want to keep that AED handy

Still tracking down all the leads, thanks to everyone for their input.

This is perfect. Thank you!

I've had a request to make a pineapple upsidedown cake "Just like the one from the Navy's recipe card". I know there are lots of recipes out there, but I don't want to get this one wrong. I'd like to find the one from the recipe card, if possible. Any help will be greatly appreciated.

Its from NW MS, possibly Memphis, TN even. The only guess for age is pre 1958. The recipe calls for two squares of chocolate, but its possible she changed that from cocoa at some time.

I have arecipe written in my grandmother's hand for a chocolate cake called a "Marigold" cake. I'm wondering if anyone has any knowledge of the origin of the name. I'm in north Mississippi and I suspect it came from somewhere around here. I've also lost the icing part of the recipe (it was deeply chocolate). Any help would be greatly appreciated.

I heard the show for the first time today, streamed from the WOR site. I'm hooked. Thanks for bringing it up.

Earl Peyroux was, and is, my cooking hero. He was a natural teacher and there are lessons from his episodes, and dishes, that I'll never forget.