skoolpsyk

I think the lady in the center was an editor for "Food and Wine". So she should know something about food!!

bump. I'd be interested too!

wow, I was just about to write about how one of the worst sandwiches I can remember eating was a beef on weck at the buffalo airport bar! After a week of eating delicious authentic sandwiches, I decided to get one more before we left. The meat seemed heated in a microwave and left the cold bread soggy. It was horrid and for some reason I still ate it instead of stopping after the first bite! Also, I'll agree with another poster that you can get great noodles at the Singapore airport!! One of the coolest in the world!

Thanks everyone! We found a new chain of stores that has a great selection and most all are not refrigerated---so we stocked up without fear! Anyone been to "Beverages and More" ?

Ok, I've been contemplating making a pizza oven in the backyard, but because we live in a high risk fire area I really can't make it wood-burning. It's just not worth the risk if any embers, sparks, or anything got loose. So my alternate was to make one heated by propane, maybe using one of the high-heat burners like for the deep-fried turkey kits. But, will this also not get me to the proper temperature? If I make the walls really thick could it work; or is there just a limit depending on the type of fuel that is used?

Places like Trader Joes and Cost Plus often have some interesting beers I'd like to try, but they are never in the fridge but out in the isles. This makes me suspicious and I don't know if I'm just fooling myself thinking that all the beer I buy in the fridge actually came trucked that way.. Does it make a difference in taste? Do you all buy beers from these stores?

Have you tried different brands of white chocolate? I've seen the ingredients of white chocolate vary greatly by brand...

Are you referring to corn syrup or maple syrup? Yes, the eggs make this a custard of sorts, so having enough makes a difference. ←

Anyone have pics of a slice they've made? Some pecan pie slices will hold their shape---a butterscotch to caramel color. Others will eventually collapse into a syrup... I would assume that the syrup recipes are the ones that collapse, but is there more too it? Is it the amount of eggs?

Had roquefort gelato while we where in Barcelona! It was good!

I know! That's why I don't know why it bothers me so much. Am I just weird or do others feel the same way... I think I like the illusion of the food magically appearing untouched. Kind of like a good hotel gives the illusion that you are the first person ever staying in that room.

When out the other night, the waiter delivered our salads and I noticed his thumb touching one of the leaves of lettuce. I know that food is handled by cooks, waiters, and whomever before it makes it's way to the table of course, so why does this bug me? Am I the only one? I don't eat that piece of lettuce, but while I'm eating the salad, that's all I'm thinking about! (of course, it was a guy with a hairy thumb; if it was a cute waitress, I might have a different opinion!)

It's all about variety. I also like Indian women and Japanese women...

wow, I really hope they don't change Mac's. It is one of my very favorites...

Maybe it's their diet. Mine always seems to taste like an old tin can...

Hmm, wouldn't that soften up that nice crust you just made?

Just like the other thread, but what ingredients do you feel are not worth shelling out the big bucks?!

If you buy a stick of unsalted butter, how much salt would you add to make it the equivalent of a salted stick?

finally this post is back up! Hey, how lean was the sirloin you used?