flacoman

OK! that does it , I'm grabbing the last of the black cherries!

I've killed a few of their screwdrivers and have replaced them and the hangtag mentions the warranty ,so it looks like a winner

While at my local Lowe's I picked up some shears for plastic cutting duty and moved them into the kitchen . For $9.98 ,with a lifetime gurantee it's hard to go wrong. Good grippy handles , a screw joint instead of a rivet and pleasently sharp. When the edges get tired from too many lobster shells or breastbones , Lowe's will happily hand you a new pair. Linkie to listing : http://www.lowes.com/lowes/lkn?action=prod...507-16878-50251 HTH Jorge

BACON!! baconbacon bacon.. Ocasionally some cheddar cheese,but BACON!

I use Japanese waterstones (1200&6000grit) , kept in a tupperware soaking with a sheet of 400 grit wet-or dry paper to raise a fresh surface every other session. my2c Jorge

My weapon of choice is the Turbo/Crazy, which will digest from 1/2 to 1 pound at a time. Details at turbocrazy.atspace.com I've cranked out way too many pounds with this rig to switch to anything else! my2c Jorge

Welder's gloves are the tool of choice for me. Grippy, tough and last about forever. It's very handy when you can grab a pizza stone and put it on the stovetop to load and unload a crust. my2c Jorg

The simplest thing is to replace the bulb in your oven with a higher wattage (100W) Pre- heat to 150 or so and leave the light on. Works well for drying fruit and making jerky also. Give it a shot, it's easy enough to try! HTH Jorge

Methinks you could hold 'em by the legs , upside-down and whop their necks on the edge of the counter. Works good on fishes

The keys for me are light weight, handle material (wood or plastic, no metal) and a carbon steel blade. The smoothness of cut, ease of sharpening and duration of carbon steel far outweigh the time required to keep it from rusting. Metal handles just don't feel right in my hand My 2c Jorge

Great to stuff in pork tenderloins!

Darn you all! I follwed this thread over to the other sites , then to Sweet Maria's ,now the co-op and now I have 25 pounds of beans binned up!

I have one of those table-top convection oven with rotesserie , has anyone tried those ?

Just a wee bit of cream, now! Maybe a tablespoon or so. Salt and pepper are a given. peace Jorge

How 'bout a shallot /pineapple sauce? Sweat off some diced shallot, drop in some crushed pineapple , let it cook a little bit. Drop in a 5 oz can of unsweetned pineapple juice. Reduce by half,blast with stick blender, and shine up with a little cream. Good with pork also..

Creme brulee or flan?

I always have prepped my ribs in a baggie with lime juice, garlic and S & P . Something about the acid in the lime seems to keep the fat from dripping a whole lot. Quasi- Mojo rides again! peace Jorge

1) Tapas and Paella at La Barraca . www.paellas.com Great stuff, small place in a strip mall in Sunrise . Call ahead for a res, it fills up fast. The owner , Jorge Luis has the best Dali moustache you'll ever see Don't work there or anything just a happy camper. 2 ) Chez Porky's Pompano Beach. Super -de duper chicken wings in flavors ( curry , raspberry , teriyaki etal. ) that were never dreamed of in the Anchor Bar. my 2 little nuggets Jorge

If you're into golf , Edwin Watts just opened an outlet next to Sawgrass Mills.

Wander over to cruisecritic.com, every cruise and its corresponding activities are detailed to the Nth degree HTH Jorge

Mark's LasOlas : Ft Lauderdale FL Bern's Steak House : Tampa

There's a Mikasa outlet there also ( Sawgrass Mills mall) . Anything in particular that you're looking for?? ( I live across the street ) Peace Jorge

Next time , Chez Porky's for wings!

Got a countertop convection oven ;took 2 returns to get on in which the fan worked! The clerks at Sam's were quite confused :eek: