K8memphis

Cupcake cuddlers are these real cool little 'dresses' for cupcakes. They come in all kinds of designs. www.cupcakecuddlers.com - that is one link but her site is under construction. There's another site that has these amazing like stencil cut stunnericious cupcake cuddlers. I have a call in to my cake-buddies to help me find it. brb

I'm not an expert on Southbeach. But I mean if you can once in a while enjoy a nice roll and not mess yourself up y'know I mean why not. But on Phase 1 or 2 it would be counterproductive. Don't you think? Where do you find agave nectar? Health food store I guess? Have you tried the Airforce carbonated drinks? Some of those are sweetened with agave.

Perhaps work on developing 'the look". Where in no uncertain terms you can without saying a word bitchslap someone into next week. But of course, this should have all been reported properly and documented not only for you but because there cometh one after you. This dude is without question over the line. Nothing sweetheart about it. Chef does not want any patron, friend or not to do that in his establishment. In this type of work you need to be wise as a serpent and gentle as a dove. Develop an evil eye to stab somebody with as necessary as you go about life. At a minimum it's the right thing to do in cases like this. Nobody's gonna stick up for you if you don't. Even if it was three years ago I'd tell Chef. I understand the awkwardness, but I think you really should consider that. Or be ready to spill the beans to a higher up person next time.

You just spend your prep time deboning and packaging the chicken. From that you can do an easy chicken soup with store bought broth and rice w/tortilla chips & crackers, then chicken sandwiches with honey mustard & horseradish on some nice bread, then chicken salad w/ lots of lemon zest and apples with cream cheese on a croissant, then chicken salad on a green salad as the protein with some lovely dressing. Or a casserole w/ artichokes and cheesey sauce.

Chef-boy taught me a great seasoning for chicken. Lemons, onions, celery, carrots, bay leaves, salt, pepper, and whole cloves. Now he uses a couple of cloves. I use a coupla dozen because I do two chickens at once and because the cloves I can get are not near as strong as his. It makes a very pleasant and different wonderfully aromatic chicken. I use a crock pot like mhjoseph does. But then did I read that salt toughens the meat? Or was it the pepper? Anyhow maybe save those for last. And of course I de-grease, strain & boil the liquid way down and toss the deboned chicken in that wonderfully flavorful brew.

Kerry, it might just be me but the link didn't work. I have scoured the universe for such cases. I can try to post a link or two later today. On a side note-ish, I am getting ready to get the food department, I mean like snacks going in the bookstore. Which includes some carefully chosen plexiglas displays like these. Kind of exciting.

Wait wait. In a clean container wad up newspaper for a day or so. If it still has an odor repeat with fresh newspaper until it is gone. This works, nothing doubting. Easy peasy.

I'm totally grossed out. Twice and it wasn't the peanut M&M's thread. gak double gak But umm, y'alls' tales of woe made me think of another one. Not near as dramatic as either of those. But in my earlier years I was at a banquet stuffed into the middle of this overfilled room and very pregnant to boot. It was a smorgasbord type place and I guess they figured if less people could get back to the line the better for them. I noticed a green bean that wouldn't chew up and found a cigarette butt, the filter in my mouth. I guess the paper wrapper around it cooked in. So would those be smoked beans? Anyway, they awarded me a new plate of food. That ice cube story is *chilling, truly. Few things strike fear in my heart like those flying monsters. But the tooth story seems like an inevitablity when you think back on it. What an adventure. Seems like he got his *just desserts? I thought my *puns intended were pretty cool.

Please tell me what's bad. The chemicals used to make conventional potatoes all grow with fewer bugs and blotches and stuff? I mean I could look it up but while you are on a roll, enlighten me. Thanks

I like to read the science as well as what amounts to hyperbole. Just as far as the reading of it goes. What I've put into practice in my life/body/health is that I test it on meself. Actually as I've documented here before I first made a guinea pig out of poor Chef-boy. He lived to tell about it. Briefly for anyone who didn't know it was to see how his diet affected his hyperactivity following Dr. Feingold's approach. It was an elimination diet that removed certain foods and additives. It kept the kid off the ADHD meds and he grew to be a nice six feet four bypassing the need and therefore the side effect of those meds that can result in stunted growth. Over the years, to improve my health I've tried the 3-day non-inflamatory diet proposed by Dr. Perricone and the Dr. Agatson diet of Southbeach fame. And the attention to these Doctor's details helped to improve my health. These are the only three diets we've ever been on. And my point is that there's such a world of things that can be greatly effected by what we eat or don't eat over time. Not to mention the order in which we eat foods. I'm happy to have determined some things that have worked out well for us by incorporating what those three doctors studied and proposed and I found to be beneficial ie true for us. Individual products with health claims on the other hand, not so much faith. Healthy Coke? Probably not.

I'm sorry, I tired to imitate the white cheese sauce from our favorite local Mexican place over and over and over and we could never get it to melt properly. I'm sure Chef-boy could make it now. But I think his Mom finally figured it out. I went to look up the name of that beautiful white Mexican cheese we bought so much of while we were experimenting and I learned that there's special kinds just for melting and just for making sauce. Glory no wonder we couldn't ever get it right. So it's Queso Blanco or Asedero for the sauces & cheese dip. But shoot I just get the take out.

I don't know. Is it perhaps a typo meaning Godiva flavors ?

So pretty with the pomegranates. Good call. Beautiful work.

My best restaurant meals were East End Grill Memphis, deep fried butterfly shrimp basket with extra crispy fries for my birthday sitting on the patio watching the rain come down. Nostalgic favorite. The whole family got to eat where my son, Chef-boy works, The Inn at Little Washington, for combination Christmas and our anniversary. It was really really wonderful. We started with a champagne toast from Chef and went on to black truffle popcorn, etc. etc. etc. We shamelessly shared food like three year olds. Chef-boy said that he couldn't even tell that he was at work because this was the first time for any of us to be in the dining room there. It was a stellar meal, impeccable service and all being together was the best. Then of course, the Sunday brunch we had in Sperryville's Thornton River Grille that afternoon had to rank up very high. Not only was the food great, Chef-boy got the check!! A day noted with several firsts.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake click here You're very welcome.

You nailed it. We have to pay for the food. The experience, a good one that is, is what we hope to get. It's the bonus. It's what's behind door #3 when we've chosen door #1. Luck of the draw. Obviously the experience part doesn't always work out for everyone. The obnoxious people probably thought they had a good time though. There's no extra charge for the experience whichever kind we get. ← You are right if you are talking about Denny's or Olive Garden. But if I'm in a nice place, paying big bucks, and planning to tip my usual>20%..THEN I HAD BETTER GET A GOOD EXPERIENCE!!! It is expected and decidedly not a bonus. If it is truly bad, and my requests to be moved aren't honored, and the problem continues... then as a minimum the tip would be zero. Unfair to the server? Perhaps, but what is a tip for if not to get a good experience? A few lost tips will make the servers more proactive. ← It didn't sound like The Inn at Little Washington or something. No it's all in the price of the food. That's all you pay plus a tip. They never requested the manager nor asked to be moved. I would without reservation ask anyone sitting too close to me to give me my space. I don't need/expect someone else to do that for me. But the question is why do we pay for this? Because to do otherwise would ultimately land one in trouble with the law. I mean call the manager over and tell him you want your food comped or something. It's the squeaky wheel as evidenced by the group 'getting away with it'. No? We are paying the price for the food listed on the menu and we all plan on and hope to have a great time. The owner/management is not in control of every jot and tittle of their own day much less everyone else's just because they are open to have people dine there. I would never ever stiff a waiter for the bad manners of some patron or for any circumstance beyond his job description. If the food sucks I do not penalize the waitstaff. If the service does I do. I'm just saying I think there's a big difference between service and 'the experience'.

I only have one of those books so I can't help there. But the recipe on the Hershey's can of cocoa is an excellent chocolate cake. Easy peasy and wonderful. If you don't mind the mish mosh of extra ingredients this one is also excellent. It's like a nice texas sheet cake type fudgey cake. I make & fill with a cream cheese filling. It's been a very popular cake of mine.

You nailed it. We have to pay for the food. The experience, a good one that is, is what we hope to get. It's the bonus. It's what's behind door #3 when we've chosen door #1. Luck of the draw. Obviously the experience part doesn't always work out for everyone. The obnoxious people probably thought they had a good time though. There's no extra charge for the experience whichever kind we get.

Way to go, Tracey! Coupla things, Pierogi, my Polish amigo. Umm, the recipe I use you don't have to wet the dough before pressing. I'm so not a cook. And umm, Mom froze them unboiled. She froze them a layer at a time. then stashed all the frozen buggers in big bags. Then over time I took over doing the boiling the first day then the frying of leftovers thereon. Mom's dough couldn't be rolled too thin I don't think. She'd thump me for that remark.

I mean maybe just use more flour on there. Dough will of course stick like crazy to any surface. This seems kind of obvious so I don't mean to be an idiot but maybe something like that? You still have to well flour your surface depending on the stickiness of your dough. When I flour a board, I invariably wipe it with a damp cloth and then spread my flour-- I make a nice surface on there -- the flour clings to the dampened surface-- always worked for moi.

Here. http://news.yahoo.com/s/ap/20071231/ap_on_fe_st/odd_rare_pearl A guy orders a plate of clams and finds a beautiful pearl very round that may well be very costly. A $10 plate of clams. Hmm, I'd draw back a broken tooth and swallow the pearl probably. Anybody have any good look what I found on my plate or look what I just found in my mouth stories? Bet there's already a thread.

I'm surprised that mac & cheese takes number one and two. Mac and cheese to me is lunch or after shcool snack food not any kind of main course or celebration food. Interesting. And it's a so no brainer to make even to a baker. That would be the last recipe I would ever look up in my whole life and mac & cheese took the two top spots. Surprising and incredible.

I find it very difficult to flip the pancake. Well no not really the flipping it's the accurate landing of it that's so hard. Invariably it will land a bit on it's fellow pancake there in the pan, so annoying. I mean you have to cover the surface of the pan with batter or it will get too hot. So everybody in the pan is kinda elbow to elbow anyway. I had much less trouble with this when I used a nice big flat griddle. But in any skillet it is muy difficulto to land them properly for me. I usually have to get it up on the spatula and then turn the pan a bit and the pas de deux with a half cooked cake dangling from a gyrating spatula while I do a dosey do with the skillet so the landing gear can set down smoothly is just more than most two handed folks can swing. Me anyway. And another area of difficulty for pancaking is the amont of grease and temperature of the skillet or griddle. Usually the first one is the sacrificial pancake that is weakly, browns poorly, looks funny, potential stomach ache in that one, then miraculously the temperature is correct, then the surface has the right amount of grease and away we go. The first pancake is the runt of the litter.

I'm having trouble guessing. Since I am fluent in pastry I first thought of cheesecake but surely it's a savory item. But which one? Meatloaf? Naw. Hmm I mean I think it's probably a main course but it could be an appetizer or a side or green bean casserole. Maybe stuffing? This is too hard I gotta go peak. Before I go I bet it's turkey. How to prepare a turkey.

WAIT WAIT WAIT ... I have found (through the magic of the Internet) a way to make pancakes even EASIER! First, whipped cream out of a can. Then, cheese out of a can. And now ... Pancake batter out of a can. And it's organic, too. Tremble with fear, fellow eGulleters. ← Covered in post #3. I guess the can keeps the leavening ingredients viable. The Hungry Jack ones are very good pancakes despite being quite easy. The real question is how good are the shot out of a can cakes? There's more than a little irony in organic pancakes being shot out of a can. twice in the same thread even. But are they any good?