rooftop1000

I say Loaf - On... the turkey thing is that while in the oven the stuffing warms so slowly and may never hit a safe temp before the turkey itself is done. tracey

That looks like a cone of perfectly good Belgian Frites........covered in mayo tracey the poor things

Make extra pork to serve on congee tomorrow T

Peter I head for the boneless pork loin at 1.99 rather than the tenderloin. Another good meat is turkey breast roasted and taken off the bone in one piece to be carved or boned raw and stuffed and roasted. If the event is after "the holidays" Ham is another option to be picked up cheap if you have the storage room. I find these 3 meats can also be served hot or cold...and if cold you can have so much fun with condiments. Just something as simple as cranberry mustard had people buzzing at en event I did (canned whole berry cranberry sauce and dijon) tracey

Here is yesterday birthday dinner for my daughter Beef ribs pulled pork butt eggplant parm baked ziti tossed salad with balsamic dressing cole slaw macaroni salad soft rolls and garlic bread my plate and cake tracey

I cant think of anything in there that would cause it but I think raw meat may digest slower.... what happened to the Fueling the Fanny Furnace thread....I thought it was one of Fressers T

Well happy birthday of course and keep baking. I like the thin blistery tops myself too. tracey

I thought of my answer before I read the other in depth thoughtfull answers, but here is mine If it is a hands on class 1st is Sanitation 2nd Knife skills 3rd you can take all the stuff that was cut up and make soup yes it bypasses stock making, a crucial early skill but it does give the class something to enjoy at the end also letting them know it is OK to jump backwards on one foot even if its just a plastic spoon you dropped...because next time it might be a 10 inch chef knife heading for your little toe tracey

Chris how about some baked apple dumplings...yummm wrapped in puff or pie dough tracey

had a lovely bowl of just that last night, no potatoes though, served over spaetzle tracey

I know you said tiered but my first thought is to go with one of his interests...cars, fishing, travel, his hometown, and build a photo montage to have copied with the edible ink for placing on a sheetcake tracey

Tonights dinner was not photo worthy but OMG was it good. Yesterdays Marathon of cooking included starting some stew meat browning. After the meat was good and brown I added a chunked up onion and 3 smashed cloves of garlic, 4 tbl spoons of paprika and 1 quart of beef stock. After a few hours it went into the fridge for tonight. Tonight I cooked some spaetzl while I sauteed some fresh onions and mushrooms and reheated the stew on top of them, added 1 more spoon of paprika and 2 big spoonfuls of sour cream. Served over the spaetzl tracey

My first meal in Paris was Shwarma (avec frites)of course. Other than that it was all French restaurants and in Bavaria it was all Bavarian food but my husband says we will now try pizza wherever we go. I did have pizza in Iceland actually but I made up for that by having some fermented shark tracey

Gastro888 or Raji...after a shopping trip to Mitsuwa tracey

I made pizza when I was working with natural starters last year....now I dont know any of the numbers etc... I am more the throw a cup of starter and a cup of water in the mixer with as much flour as it will take to make dough kind of person. Mix add salt and a little oil and wait. Never got the same thing twice but it was all good. tracey

I put the cheese inside this time...I like these peppers much better that bell peppers, less pepper more stuffing tracey

What was I doing? oh yeah, eggplant parm done short ribs done focaccia for the neighbor done pizza for dinner done stew meat and sauce refrigerated separately done defrosting planned leftover pulled pork for Sunday done ok then tracey

from sometime last week chorizo and beef stuffed peppers, and zucchini and tonights killer sausage, eggplant and meatball sicilian style pizza tracey

I have seen lots of people mention they do lots of cooking on Sundays for the rest of the week... But today I needed to make some eggplant parm for a party Sunday, and smoke some beef ribs. While I was at the store to get the eggplant I got some chuck to make a stew, and when I came home I decided to make foccacia pizza with the sausage I also picked up What the hell am I doing? The eggplant is breaded fried and assembled, the dough is on its second rise, the ribs are in the smoker and the chuck is in a pot. And all I had to eat so far was an egg on a pice of folded over white bread...couldnt put just 1 egg back in the fridge Do you ever just get the need to feed or something must go get a job...... tracey

you could mix the lamb and chicken into a nice pie or stew and tilapia tempura for an app..... or get some tortillas and salsa....soft tacos tracey

Just for you I dug into the memories of my Ex who had a very physically demanding job...he used Nutrament between meals ooooh comes in dulce de leche now http://www.novartisnutrition.com/us/produc...&source=summary get well soon tracey

I cant really call this a peeve as a customer but...as I was checking out the other day the woman in front of me had lots of produce. The cashier did OK on things with stickers and numbers on the twist ties. She even asked what the Kirby Cukes were, but the poor girl just gave up when she got to the Carambola(star fruit) and the Horned Melon and rang them up as gourds. As gourds, together they cost $ .98 and she ran some Cubanel ( frying peppers) as chiles mixed also much cheaper than they would have been. So, said lady made out well on her items but it could have gone the other way in price and she wouldnt have noticed that either. I am going to catch the manager that I know and suggest they walk the kids (staff) through the veggies once in a while.... tracey

Now ya see I would just take that poor roast and shread it into a pot of tomato sauce and cook up some spaghetti or chop it up fine and make some brown gravy and serve over biscuts or potatoes tracey

Peter Seeing the Shoprite (NY-NJ-CT)products is a little confusing...you are from the west coast of Canada and... And what is your lovely wife doing to turn potato dumpling mix into gnocchi? I must know. tracey

Over a lovely lunch at Gazelle in Ridgewood my daughter made me promise to post about how awfull Ginger and Spice was this past weekend. Cluless servers, slightly dingy dining room, and burned food. She said it was so bad they left after the appetizers. I understand the place was up for sale...I dont know if there are new owners or they just aren't paying attention anymore tracey