rooftop1000

I got about 6 can openers at wedding showers etc...tried em', tossed em', bought a Swing Away...unless you have hand issues and need a chunkier handle this is the best damn can opener out there Definately needs more pots T

Too bad it isn't summer you (well I) could live on steak and roasted potatoes topped with tomato salad for a week.... The problem for this challenge is that for you it's too easy, you have the power and the skills. tracey

DO you wants them to taste like "BBQ" or steak? I am cetainly not above enjoying the bones off a rib steak or roast, but I think I would prefer BBQ style. What time is dinner? tracey

Breakfast in Iceland was fun, thankfully I had just seen an episode of Taste on TVFN...way back in 1999. David Rosengarten had described the openfaced sandwiches eaten in Scandinavian countries and the ingrediants for those sandwiches were what we found on the breakfast buffet. We started by choosing some breads and hit the toaster line we then buttered the breads (there where cheese spreads also) and layed on our choice of assorted cold cuts, cheeses, thin sliced veggies, and boiled eggs. Eat with knife and fork and be very happy I "Had A Clue" There was also cereals, yogurt(skyr)and fruit tracey

In New Jersey a common breakfast is the Bacon or Sausage or Taylors Pork Roll and Fried Egg and American Cheese Sandwich served on a chewy "Hard Roll" or a bagel. At home I make French Toast and Bacon alot. tracey

After scarfing a pile of warm chocolate chip cookies I remembered this thread....Pilsbury Refrigerated Cookie Dough And I went to my first Indian restaurant this week, I don't know what I had but it was good tracey

When I was much younger and working for my first high end caterer the boss had me go over the rentals list to double check her. I noticed there were no salt shakers listed with the tableware....she said Chef doesn't allow them. Tracey

How about heating up a cast iron skillet then drops strips in and pull them back out and eat...repeat till done. If you have a good trivet or hot pad you could bring the pan to the table, otherwise just eat standing at the stove tracey

Chris beat me to it...pierogies or other dumpling would be good too tracey

My usual store is the Shoprite in West Milford and the only times I was displeased with their ground beef I had actualy left in my fridge for a day. But the store is 8 miles north of me and just about the only reason to go that way. The weird thing is that I would rather eat at BK than buy mystery meat because I don't expect a nice, thick, pink in the middle burger there, like I do at home. Well the A&P has not written back but my grinder has arrived screw 'em all Tracey

Sheena is this stuff Kraft Mac n Cheese Yellow? I have had a sauce that was sort of cheesy, pretty spicy, and I thought it would be better hot. A Columbian co-worker brought it in and served it on potatoes but she didn't know what was in it since her neighbor made it. I found a sauce that is supposed to be served on potatoes that seems right....Feta is an option in the recipe but I think Queso Fresco is the proper cheese. It kind of feels right in between Feta and Ricotta http://en.wikibooks.org/wiki/Cookbook:Papas_a_la_Huanca%C3%ADna tracey

I just asked at an A&P if they ground their own beef and got a convoluted answer. I have emailed the Company just for giggles. Other than Shoprite does anyone know of major groceries that still grind their own meat or does it..."all come in a tube" like the woman at A&P said? tracey My meat grinder is due any day now but I wanted a damn cheeseburger. I curse Ruhlman and all the rest of them

Wait just one second....they don't have Tater Tots in England?

Almond extract shouldn't exist IMHO tracey

All my best have been taken....Kraft Mac n Cheese served along side hot dogs is called Gourmet Night here I would much rather eat Goat than Goat cheese or Blue cheese or stinky cheese I dont like red wine but I occasionally like things cooked with red wine I keep beef, chicken, and seafood base in the fridge I LOVE LOVE LOVE Dole's Caesar salad dressing in the premade bag o' salad I just stocked up on canned beans and tuna at the CanCan Sale...it's winter ya know tracey

Well I cant tell you anything about Tofu Making but Gypsum is available as a common beer brewing supply tracey

Santa brought me the Waring Pro...its small and the motor will burn out within a year, but it has made it through 6lb of Bacon and about 10lb of Pastrami so far. Makes a mean coleslaw shread too. tracey

Anything eaten after dinner..6pm ish or dessert is called "are you eating Again?" breakfast lunch dinner in Northern New Jersey tracey

I just checked at my local store in NJ a 3 pound tub of store brand Margarine (vegetable oil spread) 1.99 45 ounces...almost 3 pounds super premium cholesterol lowering 6.49 major brand Butter on sale 2.49 pound I bought 2 pounds of butter, 20 yrs ago my Doctor said Maragarine wasn't food tracey

For the "South" are you thinking rt 95 corridore or along the coast and up the DelMarva to NJ? When you get to NJ we can go to Kinchleys in Mahwah for thin crust pizza then take the train to the City tracey

One strange one I have seen is a "nut" of butter or sometimes specified a "walnut" of butter. And the simple "glass" of...sherry, wine, madeira,...I mean how big of a glass do you serve madeira in? tracey

Can you still get whey ricotta in Italy? Here in the US, almost all ricotta you can buy now is whole milk. I had never thought about this until I started making my own...then had my mother mention she only buys Whole Milk...we can also get Part-Skim. I dont think we can even buy Real Ricotta Cheese here. I will hereby stop refering to my Ricotta as Ricotta-like Also I found a great tool for straining the cheese..My strainer that was the right size was too coarse so I tried a Frying Pan Spatter Screen...perfect tracey

Bakon Vodka...recipes included http://www.bakonvodka.com/the_origin tracey

If I make steak in the summer it usually just goes with grilled bread and a big tomato cucumber salad..that way I dont have to make room for anything else on the plate but the steak. I more ofted grill skirt steak to use in a burrito/soft taco/fahitaesque dish we like. tracey

Steve, Pastramification is duly noted in the "great smoked meat experiment" thread Now, Pastramus Interuptus is my very own...it is when you have to freeze the product mid-process and then begin again tracey