The taste may suffer from the crystallization mentioned, there's a chance you can ditch the top layer and serve the rest, if it was stored with little air.

I'd do some taste tests, you know what the freshly made kind tastes like, are you comfortable serving it as tastes now? Having the opinion that many store bought ice creams taste like cardboard, I'd certainly try it out.

I might even be inclined to use it in milkshakes with other flavors if it wasn't as delicious on its own.

There are different types of Le Creuset, as far as I know, all their CAST IRON cookware is still made in France, and is labeled accordingly. Their stoneware, and enameled steel cookware are made elsewhere, usually Thailand. And I believe their stainless steel cookware is made in China.

I have not purchased my LC from BBB, but wouldn't have a problem with it because their return policy is so lax you could probably return/exchange anything you don't like.

A note about color as well, Sur La Table also sells "Indigo" blue, could you have confused that with the Marseille color when comparing them?

Red velvet cake

I hope this still holds true for my dad, who feels the need to take about 20 temp. readings about every 5 minutes!

I did get a Thermapen at Christmas that hopefully he learns is trusty enough to only take a couple readings TOTAL.

I like pavlova or Angel Food cake, have you discovered King Arthur Flour's Gluten Free all-purpose baking mix, that stuff is amazing.

I'm considering this KAF Angle food cake for my b'day Thursday, they've got other GF recipes that look good, carrot cake, pineapple-upside down cake, etc.

http://www.kingarthurflour.com/recipes/gluten-free-angel-food-cake-recipe

http://www.kingarthurflour.com/recipes/gluten-free/cakes

Quinoa pilaf and salmon with mango salsa.

I picked this up at Sur La Table on Monday but decided it wasn't worth the $6, I don't have much problem spraying a measuring cup or spoons with baking spray when I need to get something sticky out.

For $10, I think the other OXO beakers you reviewed would be a better choice, though I passed on those too, which is quite odd since my family knows I stinkin' love mini things!

Penzey's sells all kinds of spice jars that fit nicely into spice racks for those who don't always have mason jars around.

Though, since I can, and love mason jars, these things are great! Thanks for the review!

I feel you in Ohio, though I *think* our snow days are over it's still dipping in the low 40s. I saw them cook ramps on The Chew yesterday, SE has a rhubarb post, I'm so jealous!

I did make really great butternut squash and a cider glazed pork loin last weekend, kind of sad the squash and cider season is done with, but we're still many weeks from Spring produce. Asparagus, I heart you!

+1 to both @simon and @ravenous! Even if you braise the thighs (skin side up, above the liquid) you can put them on a baking sheet under the broiler and they crisp right up.

You can also just roast them (no pan searing) at 450 for around half an hour, skin side up.

I like rubbing thighs with some garlic and oil, salt and pepper, roasting on top of lemon slices and maybe a sprig of thyme or rosemary, really great flavor.

Love using turmeric, getting into using aleppo pepper.

My 12-cup KitchenAid doesn't leak; soups, sauces, salsa, no problems in 5 years. Can I ask why you don't just hold the blade in place while pouring out items? I usually hold the blade in with a finger.

If the bowl is pretty full of liquid when I need to remove it from the base I'll jiggle the blade a bit and hold it so it stays in place as I'm removing the bowl.