rooftop1000

Is that a spork stork?

I usually cook a whole box 12 to 16oz for 2 people, then eat any leftovers for breakfast/lunch the Ravioli that I am making tonight say that each package is 3.5 servings, I will make 2 packages for 2 ppl with sausage meat in tomato sauce. We are pigs

I usually stuff scraps of paper with hand written recipes or printouts into a kitchen cabinet if the recipe actually got made once...if not it is usually a cut and paste into an email to myself that I have seved in a folder...that I never look at again I have a bread recipe that is only an ingrediant list...I can remember if it a free form or panned bread LOL

Goat Cheese...having worked many years in "gourmet" retail I have tried from the top to the bottom in price, quality, and age, and just not gonna do it again. There are plenty of things that I have learned to like and even more that I am willing to keep trying but.... tracey

I used to be able buy a carrot cake from a local restaurant and it needed a few days to "homogenize" and become evenly moist as there was a lot of fruit in it. Mmmm I miss the carrot cake. tracey

IF you have room elsewhere in the apartment for the large bottles you could buy attractive bottles (or drink lots of wine) and decant everything into similar bottles and label them, and maybe place them on a lazy susan like an art piece tracey

My ex M-I-L brought salt and a broom to our first apartment, the broom was to sweep away the past to let the future in. I had no idea what the salt was for but I brought a box to our friends new house last summer, he had no idea either but it got to be the first thing in the cabinet. tracey

I thought liquid smoke was done somehow with Ice and condensation...like a big bowl with a tall metal container of ice standing in it, maybe with an even bigger bowl over it all I need to stop with the dayquil t

I now have the finishing touch to answer the question... "hey where are you guys going for vacation this summer" I can now answer "Cleveland", and when they say "Why?" I can answer "Roasted Pig Head" tracey

I made cream puff swans when I was 10...even have a picture somewear t

the Caesar dressing that comes in the Dole salad package...best dressing ever. I wish they would just bottle it. tracey

You could inject it also....last week I fryed a turkey that I injected with melted chicken fat infused with Jamaican jerk paste. Very subtle flavor but great aroma from the Jerk seasoning. t

While the pastry is Flakey it's not the tender flakey of a puff pastry the layers are fairly firm and crisp there just many many layers. In the Cake Boss book Buddy describes how he couldn't make them after his father died, then he had a dream where his father was guiding his hands to stretch and stretch the dough and when he woke up he ran right to the bakery and had his first success at making it.

Canning Jars.... I just found a nice stash of old jars and the zinc/porcelain lids, even a few nice cardboard packages from the lids too. I guess those aren't quite usable anymore T

Since I have nothing Technical to add to this discussion...I will hit on re-using water bottles. The worry is that many people Do Not Wash them in between uses...just take that last sip, close it up, and refill at next opportunity. On my last vacation I started the day with a fresh Diet Coke bottle and when it was empty just refilled it all day from public water fountains. Some normal person who drinks coffee in the morning might have just run with 1 bottle all week... I caught a few seconds of this on the news a few days ago and the speaker said it's like using a dirty fork for a month. tracey

I lost interest in my one evening of deer procesing when I was told to step back because of ticks.....Yech....but I was happy to take home my chunk o'meat isn't Laura's full nick-name Half Pint of Sweet Cider half drunk up?

That definatly looks like a Sfogliatelle...I got the Carlo's Bakery book for Christmas (Cake Boss) and Buddy gives the recipe and technique in the book. He also says that if you master the dough to please move to Hoboken NJ and apply at the bakery tracey

Bourbon BBQ has been granted approval to rebuild and modify the restaurant ... bergen record http://www.northjersey.com/food_dining/events/111980854_Fire-damaged_eatery_prepares_to_fire_up_smoker_again___outside.html

Last Sunday during the Blizzard here in NJ I got a text that said..."how will we get back home, or will we just wander out onto the open prarie?" to which I countered "what was for Christmas dinner?"....and so we went all the way back to green pumpkin pie where I finally stumped her LOL blog on.... tracey

Infusing alcohol with black pepper is simple. The tricky part I suspect is figuring out what to do with it. Bloody Mary

COuld the tostada work with egss somehow....I do love the breakfast burrito.. tracey

I actually have a lot more hodogs than wonton skins so....oh don't let my husband see the words crab rangoon LOL T

Thanks for the reminders...Pickles and lemons, it was so strange I couldn't find a single jar of "hamburger chips" pickles at the store yesterday. any good dips, other than doctored up ranch dressing? And If I wanted to make an infusion for injecting the turkey what is the best medium - butter, chicken fat, or broth? I want to let it sit with some Jamaican Jerk paste and then strain T

There another non-home scale no one has touched on yet, the Deli Scale. It measures in percentages like needed for Fooey's post last September but how many people really want to measure in 100ths of a pound? You might at first glance think that the more dgrees of measurement the better but...divide 100 by 16 and you get 6.25 which means that .06 is about an ounce on a deli scale. I have to see we had lots of fun a few weeks ago coverting a biscut recipe from volumn to weight, then multiplying by 5 then coming down to the scale only to remember we have to convert to percentages. but I must say that Kerry's cheese biscut recipe is wonderfull tracey

Deep Fried New Years Eve...I planned this event 3 years ago and we got an Ice storm and had 40 mph winds by evening. Since I was working at the time I couldn't roast the turkey and had to run to the store for food that I could cook after work (sausage and peppers etc)...2 people showed up This year we got a blizzard that has covered our "party parking" aka the front lawn, but we will persist. The Menu so far includes - a 12 pound turkey Yucca Onions Sweet potatoes white potatoes cocktail franks wrapped in wonton skins mini corn dogs asst soft veg in tempura batter churros plantains gougiers? salt cod fritters any other suggestions for fried items and or dipping sauces? tracey