judiu

Chuck eye steaks are good, but chuck 'mock tenders' are better! Give them the thumb test before you buy 'em, though. Slight thumb pressure can diagnose a tough steak easily!

Since WTF? is one of my favorite expressions in situations where I have to mind my mouth, what was the Wilco Tango Foxtrot like? I just has to ask!

David, at one point in your recipe you refer to the liquid from the pineapple as 'juice', and at another point as 'syrup'. At least here in Florida, we have both types. Which is better? I find the 'canned in syrup' style to be almost painfully sweet as it is, and that's saying a LOT, coming from me!

When I worked for a grocery chain here in Florida, we sold prepacked vegetables for soup; a carrot, an onion, maybe the odd parsnip, a couple of tired stems of parsley, and whatever else the produce department felt like unloading. Don't remember ever selling the item, though!

Snap, pod, eat, repeat.

Margarine, just because it's all I had when I first made these, and for some reason, to me, it does not taste right with a different (better) fat. Degrease, because there is a ton of fat in the pan when the meat is cooked, and it might overflow the pan. Also, you could make a cream gravy with a bit of the fat, as there are some good bits that float on top, or, rarely, stick to the pan.

Before you try roasting them, try my "Naked Fried Thighs". A package of 6 commercial chicken thighs (or a better grade if you have them) and about 1/4 stick of cheap margarine (NOT SPREAD!). Melt margarine in a frying pan just large enough to hold thighs without crowding and fry, skin down, over medium-low heat for about 10 minutes, until skin is golden. Turn skin up and continue cooking for about another 15 min. or until juices run clear, with no pink, when poked. Turn back to skin down and cook for about 3 to 5 min. more, until skin is crispy as a potato chip. EAT! Season with salt and pepper on the meat side if preferred, before cooking, BUT leave skin side alone, please. Degrease pan as necessary. Sorry, no gravy from these, but they sure are good!

Add nine for me, thanks to our Free Cookbooks thread !

Dunkin' Donuts is my go to Saturday breakfast. Sausage on a tosted English muffin and a large Iced coffee and I'm a happy camper! I also to admit that on most days, breakfast at work is a Bagelful or a Rudy's susage and biscuit pack (2 sliderlike sausages on little tiny buns that only wish they could grow up to be hamburger rolls) Oh, the shame!

SpaghettiWestern, not to hijack the thread, but what do you do for a living that allows you to move about so blithely? Sure wish I could!

Dayuum! I would love a slice of that, and RIGHT NOW, please!

Kim, as usual, the recipe sounds divine, but when do you put in the cranberry sauce? I would think it would go in at step 2, but maybe I'm nuts or did I miss something? Thanks! Doh! Thanks so much for catching that. I've been making this dish for more than 30 years and I guess I just mentally inserted the proper directions! Yes, it goes in at step 2, like you thought. And you would sprinkle it with GINGER rather than the less known spice, GINER (which sounds vaguely obscene anyway). I'll be updating it on my webpage! Thank you, again!! You're most welcome; proofreading is just part of the services I offer...

Kim, as usual, the recipe sounds divine, but when do you put in the cranberry sauce? I would think it would go in at step 2, but maybe I'm nuts or did I miss something? Thanks!

I never really 'moved' for food, but back when I traveled for a living, we tended to go back to the same towns every year. There was a restaurant in Amarillo, TX that did a fabulous stuffed baked potato, a supper club in MN where the steaks were wonderful, the 'church' food joints in Indianapolis at the state fair, etc. I really looked forward to going back to those places!

Peter, I'm ashamed of you! You've never used the waffle iron as a pannini press?

Sorry to disapoint you, Pierogi, but I am extremely fond of the Jello Mousse cups in dark chocolate. Hey, it's 65 calories and sugar free, but it tastes decent!

My mantra is "Not my restaurant, not my kid, not my problem." Works every time!

CONGRATULATIONS!

Crowdingthepan, that's brilliant! How do you cook your "instant banh mi"? The heat from the cooking doesn't mess with the texture of the veggies? Looks great!

Not kayb, but just my .02, I'd do them as thin sammies, then slice into thin wedges, like pizza, only smaller. Don't need toothpicks that way; sometimes kids and toothpicks just dont mix, especially if one is an agressive kid who likes to make other kids holler...

CDR Flopingham, I don't know where you're located, but if you're in the South (or even not), Pimento (sp?) cheese is always good, and easy. Don't go nuts with the tabasco, and add some chopped pecans, and the kids will love it on crackers or celery sticks.

Edamame dip: http://www.epicurious.com/recipes/food/views/Edamame-Dip-with-Pita-Chips-357370 HTH! Hmm, mixed reviews, so taste for seasoning first (don't we always?)To my mind, it neds garlic and lemon, but that's just me...

I love Krispy Kremes, especially hot off the line, but, HOO BOY, they don't like me! For some reason, the taste repeats on me all day, and it's not NEARLY as good as the first time 'round!

Deviled eggs, stuffed cherry tomatoes and other assorted grab and munch type things.

I'm surprised that none of our more Southern members have not chimed in here! It's well known that in the south (the deeper the more so) that if a person (or a family) is going through a traumatic situation (of any kind) the knee-jerk, automatic response is to feed them. Casseroles, roasts, cakes, pies, fried chicken, (actually, chicken in most any guise) congealed salads, green salads, macaroni and cheese, potato salad, etc. etc. etc! Traumatic situations can include, but are not limited to, a death in the family, the loss of a favorite animal, the moving way from home of a child, teh moving back into the home of a child, loss of a job, getting a new job that will reque a (non-local) move, weddings, divorces, and just about anything else that might necessitate an attack of the "vapors" The cooking comforts the cook, and the food comforts the traumatised.