judiu

Now that is a brilliant idea!!! I do belong to a No Name Group...survivors of regular craft guilds...and I'm going to suggest that. Dead rapid brill, ladies! One woman's 'dud' might just be the next woman's "Wow, I LOVE this!"

Pax, have you tried the young'un on refritos? They look somewhat more bean-y, and you can doctor them up to taste! HTH

No, nickrey, that's beautiful just the way it is! Looks like a sunrise, with the pale pink and bright orange! Don't change a thing!

My favorite adjunct to add zip to a cheese sauce (or a bechemel to use in a mac and cheese) is Coleman"s English mustard (the dry type, not prepared) Doesn't take much, only about 1/2 a teaspoon or so, but it sure brightens up the cheese flavors! Oh, yeah, gotta have onions in there too, minced almost to a pulp, but not QUITE.

My camera skills are, like, miniscule at best, so no photo, but a major gripe! Carnation instant breakfast, no sugar added, (I know, gack, right? But it's not horrible, it is quick and sugar free...) used to be packed in a nice aseptic carton, with a simple foil seal. Easy, right, and easy to recycle. Now, on the other hand, it is packaged in a plastic bottle with a high recycle number, with a plastic lid with a foil underseal, and the whole thing is wrapped with a printed plastic "lable" shrinkwrap thingee (technical term, that!) About three times more packaging than it needs. I wrote Carnation about it, they sent me coupons for it, but no answers. I think they're a division of Nestles, now.

I usually add sliced onions to the kraut, as well as a bunch of garlic and white pepper, and do the layering style, kraut and onions, meat, kraut and onions. Pour white wine or beer over, cover with foil and roast at 325 for a couple of hours. Yummy, especially with nice rich mashed potatoes and butter.

I've found that the following appeals to most kids, just so long as they don't know there's garlic (powder) in it. "Blue box" mac and cheese, seasoned up with garlic and onion powder, with a can of tuna stired in (could use ham, but I'd rather used left over diced ham, the canned ham in the tuna fish sized cans is just NOT that good. Oil packed tuna, well drained, works best. Generally served with broccoli, in my house. Also, make a ham and cheese sandwich, dip in an unsweetened French toast batter and saute in butter; Voila, Croque Monsieur! To get the kid more interested in cooking, you might mention to him that cooking for a girl is a very good way to impress her!

I'm not, but my Grandpa ALWAYS grew a winter crop of rye in his 'truck garden' on Long Island, where the soil was diametrically opposed to yours in OK; all sand and very little organic matter. The rye survived New York winters, and was tilled under in the early spring to make better compost. I have to say, my grandaddy grew the best tomatoes I've ever tasted, even the ones we got when we lived in New Jersey!

Many Christmases ago, I gave a friend who had just begun playing with a bread machine a similar bread cutting guide that was built into a storage box, so the bread could be stored in the box and cut using the guide. She LOVED it!

Just goes to show you how crappy 'whomp' biscuits are!

For the price, maybe try this? http://www.as-seen-on-tv-products.ws/store/delipro-deli-knife-p-653.html HTH!

I'm a fan! It lives in the desk at work, along with its' cohorts, onion powder, a pepper mill, (sorry) shaker cheese, kosher salt, salt free lemon and dill seasoning, and seasoned salt. It's a come-one-come-all seasoning opportunity for everyone in the office.

What did you use to rehydrate the dried mushrooms? Did you then strain it and add it back to the pot, chuck it or save it for another use?

Thanks SO much!

Rhonda, maybe also serve a regular ranch dressing, as well? The bland creamyness would alliviate some of the chili heat, if it's too much for some people (wusses like me )and maybe a post of that pimiento cheese recipe? Please?

Mmmm, hot dogs? (runs)

"Kitchen" toothbrushes are vital for many, many tasks. Cleaning ginger fibers out of a Microplane, for instance (even in a dishwasher, the fine, hairy fibers survive more often than not). Cleaning sieves. Cleaning the parts of your food processor blades where they fit onto the drive shaft of the machine, but where, still, miraculously, gunk still collects. Cleaning ceramic ginger graters of the same hairy fibers. Finally, if you have any level of fingernails whatsoever, using a toothbrush to remove any trace of capsacin oil from under said nails will ensure you never have the delightful experience of inserting a contact lens along with a good hit of hot pepper. Don't ask me how I know this. A brush called a denture brush is the best tool ever for this! The bristles are very firm, and the round area is tapered to a fine point to hit the crevaces. Want to get rid of those pesky ginger fibers? Just put some plastic wrap over the top of your microplane and grate as normal. Still grates it, and you don't have the crappy clean up job at the end. Just remove the plastic wrap and toss. AHA!

The people I cook for here in South Florida have repeatedly told me that my macaroni salad is wonderful.It's too simple to be believed, 1 lb. of Barilla pasta elbows, cooked for EXACTLY 7 minutes in salted water, quickly cooled under running water to bearably warm to the touch, and mixed with the following dressing: (sorry for the approximate measures; it's all eye-balled) 3/4 to 7/8 of a quart of REAL Hellman's mayo (not lite, or fat-free- shudder) 1 pint of REAL, full fat sour cream 1 large and 1 medium onion, diced not too fine 2 hearts of celery (the kind sold 2 to a bag, trimmed of leaves, de-stringed, and tidied up, cut into half lengthwise, then chopped, again not too fine Kosher salt and FRESH GROUND pepper to taste (I use Alessi white pepper from the grinder bottle, I just think it looks prettier, and tastes so good. About 20 - 50 grinds) Stir all together (it'll look loose, or maybe even soupy)cover with plastic wrap, then foil, if desired, and refrigerate, preferably overnight to let pasta soak up the dressing. If the salad looks dry the next day, stir well, then add more mayo to loosen.(PLEASE do not use MILK, as it makes the stuff totally bland!) This was my mother's recipe, and the same blend works for potato salad, as well. Do not cover directly with foil, the sour cream eats holes in it! No picture, because it a blah LOOKING dish, but everyone loves it.

Blether, I took a very fast glance at your post and read MICE for "mince"! Super WTF? moment!

French toast, or pancakes? On ice cream? Dusted into bacon bark? In a pinapple type sauce for a roast pork dish? Dammit, now I'm hungry and I don't even LIKE coconut...

Well, having to correct an extreme attack of the dumba$$ without the "edit" button ( I waited too long...) Let me correct myself. Those collectiontions are compiled by Holly Hughes, and SHE's a woman, but I still love those books!

Split pea soup, with smoked pork, thick enough so that the spoon stands up in the bowl!

Add three more for me, and 2 "about food" Holly Moore's Best Food Writing 2008 and (preorder) Best Food Writing 2009. What can I say, I love this guy! (his collections of writing, any way... )

Actually, no, because I get sidetracked on Facebook with all the dumbass games! There's always something else to do...

You know you're an egulletier when: The site goes down for maintenance for four days, and you start checking every hour to see when it will be back up. I was JONESING!