Hi: I was looking into a torch for this dessert and came across this:

The thing you do NOT want (and probably won't get if you don't go looking for
it) is MAPP gas, which is propane with rocket fuel added to it, burns at an
extremely high temperature, stinks real bad, is probably very bad for you, and
always comes in a yellow canister. It's also about 4x more expensive than propane
and has the word MAPP prominently on its label, so it's hard to go wrong.

If this is correct, I wouldn't think it's a very good idea for the home cook. Do you have an opinion on this? It was mentioned by Chris G.

Thanks.

Tried this tonight with great friends. AMAZING. Everybody loved it. I have to print the recipe for them now.... I just did the mushrooms and tossed it into some greens; nothing else and it was fabulous. What a great find; thanks so much for sharing.

I just made this (for about the 4th time) and I've almost perfected it, even though we always love it no matter what. With the five eggs it's enough for our breakfast and then cold for lunch. DELICIOUS. It's one of my "go to" recipes when I don't want to spend too much time deciding. Always a favourite. THANKS.

I just tried this, but was a bit nervous about putting 2 of each of the dried chilies in the soup, as I am still experimenting with the HEAT of these when cooked. I used only one of each and the soup was fairly bland, and I think maybe I had too much stock added; didn't measure. Anyway, with a bit of tweaking (more corn - the Mexican elote I bought was very woody - I will use canned next time as it's easier and more reliable) it is pretty good. The toppings and tortillas (I just use the bought ones) with crema really make it a meal. Will go 'full out' next time. Thanks.

I served these enchiladas last night and they were a huge hit. The salsa verde was simple to make and I will keep some on hand for dipping or anything else that needs a bit of a kick. But I did learn that if you overheat this dish (dinner was a bit late) the corn tortillas will dry out and stick to the bottom and become very tough; they only need gentle heating. The red rice was also excellent and I will make that again as well. Great entertaining food. THANKS.

I am now in Mexico and tomatillos are everywhere, so I shall make them as instructed, while I have the chance. Toss in some chips y salsa, a few margaritas and Ole!!!

Yikes, I thought I had heard it all, but HOPE that you meant Tabasco sauce, as I have Googled tobacco sauce and am pretty sure this isn't something one would want in their chili.

Other than that, this looks excellent and I will make it next group party, drop a lot of the stuff that I usually add and just go with this simple and delicious sounding recipe!!! Thanks.

I have been cooking eggs a very long time and just a while ago, stumbled on what I thought was the perfect way to cook hard boiled eggs (This was in a Martha Stewart book). The result is the same as yours, BUT you start with the eggs covered in COLD water, bring to a low boil/simmer, remove from the heat, cover and allow to sit for TWELVE minutes, - same time as your instructions. They turn out perfectly. Either way, I never overcook or undercook any more.

The scrambled eggs are not how I have done them, but I will be following your instructions very soon. A few new techniques and we will be there. Thanks..

Wow, this is the best cornbread I've EVER made (or tasted). A huge hit, easy to make and the jalapeno was lovely (I did remove the seeds as I don't like the heat). Dill and cilantro - never added that before and it adds so much flavor. I also love that it makes a bit batch. It sure does make a wonderful meal alongside a bowl of chili. THANKS AGAIN.

I just had this on my salad for lunch and it's really wonderful and SO FRESH tasting. I normally dislike marmalade in anything, but this was really great with the mix of flavours. Too bad there isn't enough left over for a marinade. I will double this next time. Thanks!

I just RE-read my notes from the video and the internal temperature of my bird was correct at 180-185. Somehow I had the 160s in mind, so thankfully I was not relying on memory. It was perfect.

My turkey turned out perfectly and I did not have to open the oven except to turn it (and a note from Dawn about "flipping the bird" by using two cloths helped tremendously as I was alone and have previously struggled with metal spatulas and pie lifters in the past... I may invest in the forks mentioned). I did the butter under the skin basting and my gravy was possibly the best ever and the turkey was moist (although it tested 'overdone' at 180 on my thermometer - perhaps I should have tested it sooner but was abiding by the 'no peek' rule). Nonetheless, it was still moist and delicious and the stuffing done separately (to accommodate vegetarians) and was great). I will try brining next time - it sounds like a home run based on the other comments and nobody complained about the process, which I assumed to be overwhelming. Thanks for a splendidly done video and Top Turkey Tips - ALL of which (sans brining) I followed with ease and success. And I will do it all again for Christmas!!!

I made this the other night for dinner and had the leftovers, as suggested, for lunch the next day. It's wonderful. I threw some toasted sesame seeds on the slices and that was perfect. A great way to make enough marinade to last a long time and I will give it a try on chicken and beef this weekend. Another winner and something I can share with my veggie kids.

We had this with pasta and a salad and I'm pretty sure this was the hands-down winner as everybody had more than 2 pieces. NO leftovers. I will make this one again and again. I've had a request for this recipe from each of the gals who joined us. And I used the processed cheese - if it ain't broke.... Thanks again.

I've learned a lot from this lesson. But now I am ready to give it a try and will possibly make the larger version that is on your site so I can freeze and share. Is there a recipe for turning this into spaghetti sauce and pizza sauce, which would be my favourites. Thanks.

Hi: I would love to try this recipe and can only find the large can of tomatillos. Can they be substituted? I hope so. Thanks.

I was SO intrigued when I read about the tomato sauce. I searched out the San Marzano tomatoes and found them at a great price and even found a passoatto (sp), so am set to go!! If this is half as good as described, and makes 3.5 liters it is well worth any expense. I will be making a batch to share with family and will let you know how it turns out, but based on previous Rouxbe experiences, it should be a winner. Another culinary adventure moves out of the starting gate. Thanks for the inspiration. Great writing.

We had this for dinner last night - turned out perfectly. The best marinade yet. And I agree that the tzatziki was wonderful. But, instead of using the really high fat yogurt, which is sometimes even difficult to find, I always make my own yogurt 'cheese' which is simply strained with cheesecloth over a bowl for several hours or overnight. It thickens up beautifully, and is much very rich in taste and consistency. I use 2% and it is fabulous. A really lovely meal. Another item I won't be ordering at restaurants, now that I know how easy this is to prepare. Thanks!

This turned out to be a real winner and the sauce is fabulous, but had enough heat with even the red pepper flakes. I actually managed to get the garlic ALMOST to the same state as in the video so a great learning experience. I will do this meal again. Thanks.

Hi:

I am making this for dinner tonight and I just noticed that the printed recipe calls for RED PEPPER flakes and the video says CHILI Flakes. I will go with the red pepper, which aren't as hot, but which one is the correct one (for next time)? It looks delicious....