judiu

Silicon?

Grace, I think it would depend on 1. the size of the hocks and 2. just how smokey are they? Were they smoked commercially, or by a home producer? Can you buy fresh ham hocks (i.e. UNsmoked?) to add more meat and no additional smoke flavor to the pot? How about neck bones instead? The have a great flavor, and a lovely gelatinous quality. HTH!

Sugar + pectin + fruit puree = pate de fruit, no?

Tried a cajun flavor (marinade) injector? Besides, how much soy sauce does a 5 year old need for his 'sushi' ?

Neufatchel (sp?) cheese, or maybe soft tofu? HTH!

Scottie, have you tried Kava brand coffee? http://www.associatedcontent.com/article/1574391/acid_reflux_suffers_a_review_on_kava.html Sounds like it might work for you; good luck!

Lately? Pillsbury Toaster Strudel, raspberry flavor. Nice crispy, flaky pastry, and disgusting, sugary, delicious "frosting". Happy mouth!

Not really a recipe - generally cut up some onions, celery, sometimes carrots, always garlic and put in bottom of my xlarge crockpot. Add a small amount of chicken broth and some lemon juice or white wine. Put in turkey breast (always get some free ones at Thanksgiving) and cook on low for about 7 hrs or until tender. Have sometimes changed it up with different spice mixes - cajun, Mediterranean (add kalamata, sundried tomatoes, little paste), italian (piccata or marsala). If I add Cajun spices, I also make dirty rice. Sorry I don't have a real recipe - I just came up with this to cook all of the free turkey breasts when we reach a surplus. UMMM! Sounds good to me, thanks!

Chris, the reason you can detect celery salt so easily is that it has celery seedsin it, along with a few dried bits of celery leaf. Whole 'nother ballgame, there! I prefer to use celery hearts, generally sold at the grocery store in a two pack, for a lot more $ than a head of celery. The hearts have a lighter, more delicate flavor, so much so that I usually use both hearts that are in the package when I make macaroni salad. If I used a whole head of regular celery, it would totally overpower the salad, even though the volume is about the same. Trust me, the hearts are the way to go, even though the cost is a bit more. Also, be sure to either peel or 'string' the celery that you use, please! Dental floss goes in the bathroom, not in the salad! edited for clarity

Recipe for the turkey breast, please? TIA!

You've never had COFFEE? My goodness; I jones for coffee, especially iced!

Doncha' just HATE a show-off?

OH. MY. GAWD! Are you OK? No breathing problems, or sore eyes?

Nope, not even a timer, and since I live in sunny, HOT, sticky South Florida, I really did not notice the extra heat until I went to make a sandwich for supper tonight. I just figured it was a little hotter than average out! (I've been out of work since the end of June, and no job = no A/C, to keep the electric bill down) ( an auto SHIT off? must be a new feature for a self cleaning stove, no?) ETA: wisecrack!

Make brownies on a Saturday afternoon for a function that night, and leave the G.D. electric oven on until Tuesday evening... (hanging my head and moaning...)

Recipes, please? I can taste the Southern Comfort now... TIA!

A minuscule spot in my heart for American "Cheese", with crappy bologna on a sandwich with white toast and Hellman's mayo. A small possibility of a grilled cheese sandwich, but not if I have any other possible fodder...

S'about (bleeping) time!

Darienne, do you have a 'spice shelf' in your travel kit? Garlic powder, onion powder, hot sauces, small pepper mill, etc, things like that. They can improve a 'canned' lunch to the point where it's actually good! I prefer ready made corned beef hash to tinned corned beef, but it's not too good for a sandwich... During hurricanes and the ensuing blackouts, I've been know to lunch on a can of corn with a bit of salt and onion powder. Also, canned fruit, especially pineapple in juice, has an affinity for decent cheese.HTH!

Check out sporting goods stores for freeze dried foods. They ain't cheap, but they can be awful tasty, even straight out of the pack. The Yakisoba (brand) noodle meals I buy have freeze dried cabbage, corn and other veggies included; I have a difficult time leaving any of them to make with the noodles...

Have never tried the zucchini trick, but I usually add a can of drained, food processor chopped water chestnuts to a meatloaf, for a little lightness. Works great!

Most any roasting meat. Nana always made a roast on Sunday for 'dinner' (served @ 1 PM, ALWAYS!) and to come home from Sunday School to that smell of meat in the oven, whether it was beef, pork lamb or chicken, was the smell of comfort and family.

I'm very partial to my Hocho, from AG Russell. This is the second one I've had, lost the first one in a house fire. This one is a 'second'; the one I had before had an extremely sharp edge on the back end of the blade, and I ALWAYS ended up with a slice of me in the food, from being careless. I love it for 'work away from home' projects, but because the blade is not serrated, it doesn't work too well on tomatoes. Onions, celery, meat, eggs, , firm fruit, fish (some), even soft or canned fruit, if appearance is not critical, are all fine. Potatoes are great victims, as is broccoli and the stems thereof, cauliflower, cabbage, small squash, etc.

Since I had my gall bladder out, MANY (ahem) years ago, I CANNOT eat bell peppers of ANY color , with the skin on. The roasted red bell peppers, either fresh, with the skin removed, or jarred, bottled or canned, are fine, but if the skin is left on, I taste them for a week! Or more. Gak! Dammit, and I used to love 'em, too!

And the heavier tubes from foil and plastic wrap make great support/separators for baguettes when proofing them in a couche. Wish I could remember who to credit for this great tip. Anna N, that would be Catherine Iino, in post 44, in this thread. Just happened to go back to read, and noticed that.