judiu

What on earth is a chuck mock tender? Sorry, Peter! I have to presume that it's an American cut, since you are not familiar with it. It's a cut from the chuck (obviously) that is about the size and shape of a nice fillet steak, but more marbled and with more flavor.Other than that I have no clue, but they're good! What's the thumb test? A quick prod with the ball of the thumb into the meat. If meat is tender, the impression will remain.

When I'm in a favorite restaurant, I always stop at the corner, to be sure no FOH is powering thru the hall when I need to go to the Ladies. I also will give a 'behind' when approaching a staff person from the back. The problem is that a lot these folks are green as little baby beans, and always walk backwards into me! GRRRR!

Egg salad sandwich with crispy bacon on white toast. Egg salad is hard cooked eggs, Hellman's mayo, minced onion, minced celery and s&p, with maybe a little Old Bay added in. Also, crisp cooked bacon on one-side-only toasted white bread with ketchup.

My knife skills suck (pardon the expression), so I have to pay major attention, but as I mentioned on the 'cooking zen' thread a while back, I can get zoned chopping food with the two handed cleaver action. I don't even have matching knives or cleavers; all my tools are replacements from after my house burned years ago, but it still works well!

I love mine on my little sauce pan, my 'dutch oven' (actually, it's a stew pot)which also fits my large frying pan. I can see whats going on in the pan, and the have a small vent hole to prevent boilovers. I used to gage boiling water by the sound of the boilover hitting the electric stove element!

I have been known to use a new, disposable double bladed razor to slice thin, thin, thin garlic slices.

Darienne, beauty is in the eye of the beholder, and I behold one magnificent bombe! WOW!

Yeah, but you've gotta have homemade bacon ranch dressing for the salad!

Ended up trying the roasted garlic compound butter - spread it on thick slices of lightly pre-toasted sourdough and then gave another quick trip to the oven- came out very well. Should have made more! As far as I'm concerned, that phrase 'shoulda made more' ought to be inherent in the recipe title; "Shoulda made more Garlic Bread", no matter WHAT the recipe is made from! I mean, garlic, butter, herbs and good bread; what's not to love?

RRO, if I live any closer to Australia, you'd find me on your doorstep! That pork belly meal is a thing of beauty!

Combos!

Slkinsey?

Get one of the garlic peeler tube things. They look like a manicotti noodle, but are made of a soft, rubbery plastic. Put the clove of garlic in tube, roll on counter, and presto, peeled garlic! Loved mine, lost it in a house fire years ago; have not replaced yet. No clue why not! OK, so this one is a sheet, not a 'manicotti' Click here

DUH! (Slaps self on side of head )

Thanks Andie. I figured you would have some idea since you're such a collector. :smile: Are there any web resources for Staub collectors? I haven't run across any so far... Except for general cast iron collectors groups, not much. The Staub brand is too new to attract that many vintage collectors. I know some folks that collect mid-century modern stuff and Staub is too new for them, although they drool over Michael Lax Copco and etc. So, it sounds like the ideal time to start collecting Staub, since it's 'too new' to interest the folks who like the vintage stuff, right?

A White House correspondent, maybe Bill Moyer ?, was invited to dinner with President Lyndon Johnson. Johnson asked him to give the blessing, and Moyer bowed his head and started to say a very quiet prayer, when Johnson told him to speak up, because he (Johnson) could not hear him. Moyer replied "Mister President, I'm not talking to YOU."

Um, if you run into the same problem again, grab a sharp knife and cut the heat sealed plastic on the diagonal and peel from the cut to each side. You should have no problems. HTH!

Made me think of Gene Wilder in Young Frankenstein- "Abby Normal?" Pugs are great to have around when you're cooking...they guarantee that you'll never make a mess on the floor because any food you drop never has a chance to touch the floor. Jack Russells are equally 'vacuum-acious'!

Given that the sausage rolls are cooked, and usually found in a warming case (heat lamp, etc.) I wouldn't worry about those. Krusteze makes a superb lemon bar mix that I've held at room temp in an under-air conditioned, crowded room for several hours with no problems. It calls for 3 eggs, but again, they're cooked in the baking process! Unless the venue is totally outdoors, there should be no problems at all!

In the non-denominational, but very religious, boarding school I was packed off to for my first and second years of high school, we were required to say grace for EVERY meal. I seem to recall one of the most popular being "Good bread, good meat, praise God; let's eat!"

I love these, but have never had them with a sauce. I like them at room temp. and because I put jam on my breakfast sausage, I do like them with a dab of jam or fruit preserves. (I know, I'm WEIRD!)

Lemon bars, 'kicked up' by subbing lemon juice for some of the water, and adding fresh grated lemon peel to the custard. I like Meyer lemons for this! Carrot cake, blueberry loaf, cranberry quick bread, nut loaf (also a quick bread), jam tarts if you're feeling ambitious. Key lime pie is good too, or you can make it a bar cookie like a lemon bar, too! HTH!

That sounds like it might have been an 'early version' of a Cracker Barrel Restaurant, and the little goodies have now proliferated into a general store connected to each restaurant. Similar format, upscale-ish breakfasts and some other stuff, like hot roast beef sandwiches, etc. All the restaurants have a covered porch, now with rocking chairs for comfortable waiting to get a table (and wait you will, no matter WHAT time of day or night!) HTH!

Oh, dear, those would be hazardous in the extreme to buy! I LOVE Reese's, and hate the waste of the extra packaging. It's a principle of mine NOT to buy individually wrapped candies, unless it's something like the Cella's cherries, or a Chunky (they discontinued the ones I adored ages ago, anyhow. ) I love Basset's Liquorice Allsorts, Canada Mints, gummy peaches with the fine sugar on them and dark chocolate covered Peeps! Halloween and Easter is a bad time for the easily tempted, and I am their Queen! Candy "Harvest Mix" like candy corn, only different, the chocolate and coconut candy nests, with jelly bean eggs, the 'Robin Eggs' malt candy and, though I have not seen them in my adult life ANYWHERE, the eggs my mom used to get me for Easter, with a white sugar candy shell, and a rather decent layer of chocolate inside. You had to crack the 'egg' and then eat the pieces. Has anyone found a source for Raspberry flavored shoestring 'liquorice? NOT the Strawberry ones (yuck) or the blue raspberry flavored Twizzlers, please! I could go on, but you'd think I was terrible (you'd be right, too!)

Back when I could actually drink Coke (NOT diet), a can or better yet, a real bottle of coke and a pack of Nabs cheese and peanut butter crackers was a little taste of greatness! I also really like the Captain's Wafers and Cream Cheese "sandwiches" that Lance sells. Again, need either a Coke or Pepsi to go with. Also the cheese flavored waffle style crackers sandwiched with nippy ( to a kid ) cheese. I CANNOT, for the life of me, remember the name of those things, but I loved them!