K8memphis

Cheese pizza yes. Pepperoni? Sausage? Mmmmmno.

Not to mention bacon grease.

I'm thinking hot Italian sausage would enhance the dickens out of any old vegetable for me. Magestic yes palatial even.

I have a ticky stomach that I developed over the years. I have spent enough time in the bathroom begging God to A. let me live, B. let me not pass out, C. don't let anything in there explode, that my answer to your original question is that you may not be sorry for yourself but for sure don't share that food with anyone. But I think you are playing a dangerous game. I think you already know this which is why you posted. I'm 56. I wish I had started concentrating on how to be healthy much earlier in my life. It might not hurt you to continue but it for sure will not hurt you to improve your habits. It might strengthen your immune system to stop taxing it so much. You might need all of your immune system someday to fight off whatever is floating around gonna get you.

Naw, they get to drink the leftovers. They don't care if they get tipped. ReefP, you are so funny!

Cool Whippers love that new term!

I mean I just tossed these together easy peasy. So if you took your time and stuff this could really be cool. I mean this is just some random ribbon I had on hand. Probably be better to clip off the ends instead of curling them. I mean with more thought it could be even cooler. It's a thought! These are white cheddar rice cakes--not even stuck together just stacked up for the photo shoot. I mean you could layer anything, tortillas spread with cheese, cut out and stacked up. ~~ding ding ding ding ~~ I have a lot of fun working with pate choux. You can do anything with pate choux. I make mine without sugar. The possibilities are endless with pate choux. In fact I just made something with pate choux and neither my husband nor I can remember what it is...Hmmm...I remember painting it ---oh yeah fireworks exploding in air brb... ...And the rockets red glare the bombs bursting in air BOOM! Hey, Lois will be NINETY on July Fourth and she had an early surprise party. I really think you need to go easy on the surprises for ninety year olds but it all worked out. So anyway the point is pate choux rocks!

I got it Individual rice cakes cut with graduated cookie cutters (large medium small) and stacked like a mini wedding cake in tiers. I'm not really sure how the rice cakes will cut but you gotta admit it's at least a thought worth thinking about for a while. Wonder how you make rice cakes anyhow. You could decorate the 'tiers' with colored cream cheese or something. I mean if you put ribbon around the tiers that would really be pretty and oh so bridal. (rice kinda traditional y'know) Cool?

Go real easy with the stevia.

Teach them to clean. Rather try to teach them to clean.

It's gonna take time to prove them wrong. And at that you may never hear them acknowledge their mistake and egregious disharmony. They are not very nice are they. You are infinitely more important than what they think of you. Sure it would be nice if they endorsed you and affirmed you ( I hate that saying!) but you still gotta make your way whether you get the blessing or not. Getting their blessing is very very cool. But I really like what Chef On The Go said, tell 'em to eat shit. I would a said eff 'em. Family is family. It would seem you need to keep some distance from them because they are rather toxic to you right now. I am very proud of you. You have my blessing. PS. If you want to turn out like them, then trust them that money is more important than happiness. If you want to stay happy, keep going. PPS. Are you self sufficient? If you need thier money you will have to eat it. If you are self sufficient then you will be ok.

Wow! I can see why this is done once a year. Once a lifetime for me would be more like it. And I'd probably put it off till my next one too. Wow what a meal! What lucky friends you have. !

So just imagine, Matthew Sweet's "Come To California" blasting in the background, as in the walls are pulsating to the beat, only sung to the words, "Come To Pastry Forum" dadada dahda dahda dada dada... Guess who's getting to go???!!!! And I'm taking alllll the classes!!!! Whooo hooo hoooo hoooo!!! I'll bring extra batteries and be sure I have a nice fat memory card or two in my camera. I'll do the best I can with the picture thing. I am SO TANKED about this! This is a sucha dream come true. I had tickets to a chocolate thing with master chocolate people doing demos & stuff once but I got all involved with the tea-room from hell & missed it all. But I'm noht bitther. I'm already homesick & planning on coming home at least one night. I'm only three hours away! I cannot thank God and each of these folks near enough; Egullet et al, Steven, Michael Schneider, Carymax et al for making the opportunity available. Oh and hey, this is true, this is my luck, I once won a book I'd already read. But nevermind! I get to go to FIVE DAYS OF world class demos at the World Pastry Forum 2007. I can't even believe it. sniff

<clapping hands smilie face> SHREDDED EGGS RULE!!! And I use them to border salads too. Makes a beautiful border.

I use a 'regular' potato salad formulation. With a coupla ideas for you. I use well chopped bread & butter pickles (not old fashioned b&b just the regular ones) and the juice and the little spicy tidbits. If I don't use the whole jar of pickles, I remove them all into another dish and pour off most of the juice so the remaining spicy tidbits are easily accessible. Hold that thought. I always boil then peel my potatoes while hot (use a glove) and mix up the main components while potatoes are hot. I slightly overcook my potatoes so you don't get giant crunchy mouthfuls of starch that seem to increase in size with each chew and bulge out the sides of your face. But after I initially mix up the basic stuff, hot potatoes, carefully timed boiled chopped eggs, minced onions, salad dressing, mustard, salt, pepper, a pinch of sugar, I pour in the reserved tidbits and pickle juice. Probably pour in some more juice and kinda squish the potatoes a bit to help soakify things up. And not make a mashed potato but make a potato starchy umm, dressing. It all works together to make the dressing so it's nice & moist. It seems a bit soggy (oh my!) but it sets up perfectly when chilled. It was my father-in-law's favorite and that's saying a mouthful. However I learned that potato salad is Food Polarity Supreme. In my brief life as a tea-room operator, I discontinued my potato salad, aka Dan's Favorite PS, due to that factor. "Nobody makes it like Mom's!"

Dave, you really hit the mark here. Excellent point about lack of management skills.

Well I should have been more precise. My 'thing' is celebration food/cakes. I've casually though about selling packaged goods like bakery goods. I don't think my salad dressings are necessarily retail-worthy. But I am currently floating a 'new deal.' This one might work!

Exactly, you said it. It was truly difficult to take myself seriously. That's why I wear jewelry on mine. But then I kinda got into it, for deliveries only though. People kind of make way for you becaue then people take you seriously. It does break the ice. It speaks for you. Duff wears his Food Network one on deliveries. I honestly don't think it offends a chef for somone else to wear one. It's been my experience that chefs who don't wear them might tend more to roll their eyes at those who do, vice versa maybe. But I don't think there's an offense in wearing or not wearing. It's neither irreverent nor pious it's professional. It's cool.

I don't see the attraction of uniformity here, when you can have a variety of textures instead. ← That's not a tremendous amount of texture variety. But still yet you have the bread and chips (aka Munchos if you must). Egg salad would make a great dip for Munchos! Shredded of course. I would rather crunch on a pickle than a blob of egg. Or add some tuna. And a great add in is brocolli spots, just the little bright green dots. Stunner beautiful egg salad.

Well shredded is better. Uniform egg goo. And sorry, Carrot Top, an inch thick! MMM

Notch umami's snack chip.

I dearly love egg salad exactly as written, warm absolutely. And the eggs need to be grated for blissful uniformity. This is often my dinner meal. Chef-boy plans to do an egg salad with pickle caviar spheres (mg) and brioche toast. Kid's a genius if I do say so myself.

I just got back from a great boost my metabolism night out. We rode our bicycles 30 minutes to our favorite Mexican restaurent. Ate. Rode back.

Brush lightly with milk.

Add a pinch of SUGAR!!!