It seems there are many varieties of chili or chile flavorings. In my cubbard I have chili powder(like for chili beans) I have a can of chili with no beans, and I have a jar of chili that is sweet it was located by the pickles in the store. How does a person know what kind of chili or chile to use with what, they all taste different and most recipes just call fo a teaspoon or tablespoon of chile or chili.
So confusing to me. Any suggestions on this topic? Thanks, coco
ps: what is the difference between chili and chile??

Still out here in the desert, snow birding, and I have a recipe that needs 2 cottled eggs. I have never done this and not sure what it should look like after it is cottled. I do have microwave and stove top in my motorhome. The cookbook I brought from home has no directions, but I know I am suppose to boil for a short time. The recipe I picked up in a magazine at the laundry matt has no directions. It is for Caesar Salad dressing. Thanks for your help.
I love this serious eat TALK, it has been so helpful. COCO

Hi this is coco, down here in Yuma camping on the Colorado River. I am Enjoying catching all these large mouth bass, and they are yummy, but I can't find a recipe that tastes good for the smoker. The recipes that call for a brine seem to taste too salty and dry no matter how low and slow I cook it. Is there some other recipe where you can just marinade in something yummy but not too overpowering for this light white fish. At home I smoke salmon and oysters and they can take on a heavy teriyaki, brown sugar type recipe but not this fish. If I can't get this recipe good ,I will just buy a m/h freezer, I have to get this fish home someway. Thanks to anyone that can help. COCO

FIRST, I WANT TO THANK EVERYONE WHO HELPED ME ON TALK. I NEVER REALIZED THERE WAS SO MUCH TO LEARN ABOUT THE ART OF MAKING GREAT SCALLOPED-
AU GRATIN POTATOES. I MADE OVER TEN DIFFERENT RECIPES, ALL SENT FROM YOU . I CAN TELL YOU THEY WERE ALL YUMMY, AND WAS HARD TO CHOOSE THE PERFECT ONE. I DECIDED TO PREPARE THE ONE THAT MOST WAS LIKE THE WIFE IN LAW'S. IT WAS THE FIRST FRENCH RECIPE THAT CHEFROBERT GAVE ME, I DID USE RUSSETS/WHOLE MILK AND HEAVY CREAM/NUTMEG/
GRYUYERE CHEESE/GARLIC RUBBED ON DISH. THESE INGREDIENTS ALL VARIED WITH ALL THE RECIPES YOU SENT IN AND EVERYONES VARIETY WAS YUMMY. I HAD A BALL MAKING AND TESTING ALL THE BEST OF THE BEST. EVERYONE LOVED THE RECIPE AND OF COURSE MY DAUGHTERS FUSSED OVER THE YUMMY TASTE, AND WE ALL LAUGHED. THE WIFE IN LAW MENTIONED THE RECIPE WAS LIKE HERS, BUT NOT QUITE AS RICH, SHE HAD TO SAY SOMETHING, WE IGNORED HER, SHE IS JUST A BITCH. I THINK HER'S WAS THE JULIA CHILDS RECIPE. TO BE NICE AND SHOW GARVEY I REALLY AM NOT A BAD W-I-L, I GAVE THE W-I-L A COPY OF THE FAMILY COOKBOOK AND I PUT A BLANK PAGE WITH HEADING BEST SCALLOPED POTATO RECIPE WITH HER NAME ON IT, AND TOLD HER WE WOULD LOVE HER RECIPE TO BE IN OUR FAMILY BOOK AND ANY OTHER SPECIAL RECIPE IS WELCOMED. I THINK SHE APPRECIATED THE INVITE AND WILL COME AROUND, ESPECIALLY NOW THAT SHE HAS FOUND OUT THAT, HEY WE CAN GET ALONG WITHOUT HER SELFISH RECIPES. SO HOPEFULLY, NOW GOD WON'T PUNISH ME FOR BEING A BRAT AND WE ALL HAD A HAPPY CHRISTMAS. THANKS AGAIN,FOR ALL THE FUN. I AM IN SUNNY YUMA AZ ABOUT TO GO FISHING. YOU ALL HAVE A HAPPY NEW YEAR AND HAPPY COOKING TO YOU ALL. COCO

My wife-in-law( X husbands wife) always brings her special scalloped potatoe recipe to Xmas Eve. dinner. For the sake of my wonderful daughters I go every year, to keep our family all happy and together. The problem is that this w-i-l thinks she is the best cook since Julia C. and she never shares any recipes, what a B!! So being an ornery soul at times, I wrote on the list for the pot luck, quess what!! Scalloped potatoes. Yikes, okay now I want the very best, just to keep my vengence creditable. Give it to me, I have plenty of time to try them out before Xmas Eve. Real cream or certain type potatoes, whatever you all know to be your very favorite. Thankyou all now, for your help. My daughter's cannot wait, they are more excited about this than anything else happeneing. We are an evil bunch. coco

I have too much cabbage in my garden. Last year I made canned cabbage recipes, like german sweet and sour, sauerkraut. I still have some some of those in my cubbard, so I want to try something else. I thought some nice casserole dishes would freeze good. The only one I can think of is cabbage rolls, so I will do that. These cabbage are as big as basketballs and I have about 6 left. So Help! If you have some good idea's, and Thankyou. coco

I am starting this talk subject, as a direct result of my Tarragon talk. I was having so much fun making all these fantastic recipes that all you great cooks sent in, it was marithon Tarragon at my house. Well, hubby Coconut tells me he is not liking this flavor, tells me it taste like licorice. Well, that set me off, I basically told him too bad(FY) and now I am really on a rampage. For years, I avoided cooking things he did not like, even though I liked them. Now, watch out because I will be cooking green peppers maybe everday and sweet flavors in everything I can think of like sweet and sour, sweet wilted lettuce, oh I am going to have fun. WHAT THINGS DO YOU NEVER COOK, BECAUSE YOUR TOO NICE????????????

I recently found this wonderful potato recipe, using tarragon, olive oil, salt and pepper. The taste was fantastic. So, I decided to grow some Tarragon in my herb garden. Well....that was a joke, I could not find a live plant, so moved on to seeds, couldn't find seeds either. I finally talked to the plant nursery and they said, "It is hard to find because it's the herb of the year and so many new recipes call for it that they were just undergrown and there is a shortage. Well, I did finally find some fresh picked source in a store and I will grow when I can, but I want more recipes. Please, if you have any of these new recipes with Tarragon, I would love them. Thanks, COCO

I love Kitchen Nightmare, it is my favorite tv show. Whenever Gordon helps the restaurant by changing their menu, and preparing one of his creations, I want the yummy recipe. He has stated before that he doesn't use cookbooks in restaurant cooking. SO...does anyone know where to get these special recipes?