srhcb

I honestly like the cheapest generic product I can find. They aren't as pretty as the brand names but I don't buy them for visual appeal. SB (plus, they're cheap!)

If its not for anything fancy, or I'm just eating it myself, I'll use evaporated milk. SB

HEY! They stole my mascot! SB (It had better not be a left-handed flying pig or I'll sue! )

Based on this picture I found of another brand, it appears that maybe they don't turn brown like fresh bananas do, which would make them great for use in fruit salad, banana cream pie or banana pudding. SB (likes bananas becasue they have appeal) (sorry, I can never pass up a chance to use that line)

All's well that ends well? SB (unless we're talking well done)

The problem comes from the fact that the slice tends to fall away from the block as you cut, which causes it to crack or crumble. If you set the block so that you take slices horizontally off the top it works a lot better, though it does take some getting used to. SB: The History if the Cheese Slicer

I understand that "bar spoon", (two words), is the generic name for any long handled spoon a bartender would use to assemble and stir drinks. The "barspoon", (one word), when referred to as a liquid measure, traditionally held 5 milliliters, or a teaspoon. This terminology isn't used much any more. SB (hasn't tended bar for quite a while though .... )

A bar spoon holds a teaspoon. SB (it just does it with a longer handle)

Is that your car in the center of the photo? I spotted it, or one just like it, in several of the pictures. SB (loves the pictures of your locale! ) ← Yes, Detective srhcb!! I shouldn't have parked my car there... My car is the golden one. I bought it in 1990, when I was still 30. Now I'm 46. Few Japanese people keep driving the same car for that long. ← Cars and cooking are equal passions with me. In fact, I wish everyone who did a eGullet food blog would include a photo of their car. SB (or else .... their feet )

Is that your car in the center of the photo? I spotted it, or one just like it, in several of the pictures. SB (loves the pictures of your locale! )

Every time I see you've added a post to this thread I experience a sense of foreboding while I wait for it to load. Today it seems the feeling was appropriate? I certainly didn't know there was a difference between petting bunnies and eating bunnies either. I suspect the eating bunnies are more directly descended from wild rabbits, which I know don't take kindly to domestication. Perhaps your vet, or local animal shelter, knows of a place that will accept homeless rabbits , and you can get your son a more appropriate pat? SB (suggests Guinea Pigs )

Gee! A Superbowl Cake that looks like a football field, complete with little players, and a replica of the Superbowl Trophy. How imaginative. More like a Junior High School Art Class Project than cutting edge pastry making.

If you give cattle the choice to eat either grass or grain which do they choose? SB

I think I was meant to be Japanese! SB-san (I kind of like that )

Cool! Although I know they're cactus, the shade of green made me think "pickle"! SB (how did they taste? )

Think he'll make it as far North as Itasca State Park, where you can "Walk across the mighty Mississippi as it starts its winding journey 2,552 miles to the Gulf of Mexico. " SB (been there - a couple hours drive from here, and done that - when I was about 10 years old )

Thanks for your reply, Detective Pan. It's easy. Just put some water in the carton, close the top with one hand, and shake it up and down. Repeat 3 or 4 times. Let it dry. Cut it open. *** This is my last post today. Good night, everyone. Have I answered all of your question? ← Since sour milk is acidic, a bit a baking powder in the water should help. SB (big baking powder fan )

Your hippies had class. We used Matus Rose bottles instead. ← Matus was not too bad. However, you knew you were in a real Den of Iniquity if you saw a black candle sticking out of a Boones Farm bottle! I'll avoid making disparaging remarks about Ripple in deference to the Grateful Dead song of that name. SB

Royal Icing would probably work best. SB (send us a picture after you've done this )

I'll bet they would take a money order. Why not email them and ask. Hardware stores, or even hobby/craft shops would have copper. SB (Have Fun! )

Tin or copper are the easiest to work with. But check out Foose Tinsmith. They make and sell interesting cookie cutters, and will do custom designs for a really fair price. They've been featured on John Ratzenburger's Made in America. SB (has quite a few of their animal shaped cookie cutters )

I thought the site was fun. I even entered my Meatloaf #400 and Tickle Me Cake in their Recipe Contest! SB (in favor of anything that get people interested in cooking )

Dave, the aforementioned One-Eyed, Left-Handed, Former Rodeo Bull-Riding Butcher, (retired), would wrap cold cuts and cheese loosely in thin waxed paper and then again in taped kraft (aka "butchers") paper. If I was going to use the meat/cheese within two or three days I just left it in this original wrapping, which seemed to allow it to "breathe", and thus maintain a fresher flavor than if it was tightly wrapped or bagged in plastic. Dave also had "freezer paper", which is polyethylene coated on one side, he would use if you told him you intended to freeze your purchase. SB (prefers plastic/foil combo for freezing)

All I can tell you for sure is that back in the 60-70's every hippie in the world had an empty one used as a candle holder. SB (was there, did that)

I hadn't thought about this until I read this thread. Dave, my One-Eyed, Left-Handed, Former Rodeo Bull-Riding Butcher, (retired), used to occassionally invite me behind his counter to show me something in the walk-in or a new piece of equipment. Once I noticed that he had pieces of masking tape marked with little + and - signs on the shelves holding the deli meats and cheeses. When asked he explained that these marks corresponded to adjustments on his slicer(s) to cut thicker or thinner than his default setting. Every item in the case had an optimal thickness. Dave developed his settings over 35+ years in the business. Hard salami was sliced very thin, smoked turkey breast thick. Hard cheeses had to be cut so the slices wouldn't crumble and soft cheeses so the slices wouldn't melt together. The marks on the tape was so the young guys who worked the later shift would know how to set the slicers. SB (Really misses Dave )