Elizabeth_11

Actually I remember learning way back in Home Ec. class that fire extinguisher "foam" is completely edible. Anyone else hear this? On the topic of the show though...my god, this place looks like a joke to me. The Coors Light girls were there! *puke*

In my humble opinion it can be both. If it's of decent quality meat (meaning there is a good percentage of protein as opposed to fat), add some fresh tomato, lettuce, onion, ketchup and mustard---I think it's not that bad for you. Again, it all depends on who's making it. I highly doubt McDonald's or White castle is using lean beef. Once you start piling on the bacon, mayo, special sauce, etc. is where you're getting into empty calorie category. Just my $.02!

Thanks again guys. These seriously sound amazing, especially the steak, lol.

Oh my god, these all sound fantastic; Just they type of suggestions I was looking for. Thank you for these wonderful ideas! Now I just have to decide which to try first!

Hey everyone, I've been in a huge salad fix recently, having one approximately 4-5 times a week for dinner, and am seeking some interesting variations. I've been mostly using grilled chicken breast strips as the meat component, along with the usual bed of mixed greens, red onions, olives, cucumbers and basic vinaigrette type thing. Nothing special, but tasty. My question is: do any of you have a favorite combination of add-ins and/or dressings you prefer? I'm feeling saucy and would like to branch out.

I've actually been hitting up Wendy's and Mcy-Dee's lately for thier southwest chicken caesar salad and the new grilled chicken california cobb salad. In no way a high class/high quality meal, but much better than burgers and fries when I need something quick. Just wish they wouldn't skimp me on the blue cheese so much! Even when I request extra! Then again--why would I expect them to actually oblige anyways....

Very glad to hear things went well for you at Ohba Hobbes! Pastry huh? I'm jealous! Keep us updated!

Mmmm.... rich and creamy homemade chocolate fudge. So good.

Elizabeth, You should be offering to cater the dessert for this event. Oh, you could bet I would if it was in Chicago

Another suggestion: Epicurious.com just updated its site to feature summer party desserts, you might want to check it out!

Perhaps a cobbler of some sort would be nice. Easy to make in large quantities and usually well received by large groups. I'm a big fan of the blueberry/nectarine combination myself, but any summer fruit would be delicious. Serve it up with some ice cream and I'm sure it would make people very happy Just an idea!

The perfect pate sucree. I lost my recipe from FPS that I learned last year , would love to find another tried and true one.

peanuts

Well I am still stuck at work (if they only knew how much time I spent on egullet ) so unless I get outta here within the next half hour, I don't think I'll be able to make it. I wish I had seen this thread sooner, not sure how I missed it, but next time I'll be sure to get off work early ahead of time. Have fun guys!

I did not catch the show unfortunately, but I read a write-up about it in the Chicago Tribune last week. I guess there are actually scenes in which Rocco had to re-dub in the studio what he was saying, i.e., replacing the word "beers" with "Coors". I mean, come on! *gag*

I may be able to make it as well; there's a chance I may be working too late to be able to make it, but I should have a better idea tomorrow when I get there. Sounds like a good time.

You might want to try increasing the baking temp and baking for a shorter amount of time. This allows the proteins to set up faster before spreading occurs. Try 375 degrees and see if that helps maybe. Just a thought!

I just put the bowl of dough into the frig/freezer until it's very firm; I've found that as long as it's more or less cold/hard, the results are the same. I usually keep mine in the freezer for under an hour, then store it in the frig. I don't use frozen dough really, I just use the freezer to speed up the process. Once it's chilled and firm, I take my 1/4 scoop (which happens to be shaped like a "puck" already, you can actually use an ice cream scoop and make plain mounds if you like) and then place them on the cookie sheet and bake off immediately. Hope that helps!

Thanks ladybug ;-) The trick is in melting the butter and refrigerating the dough. I actually have recently added just a touch more salt to my currently posted recipe because some think it's a bit too sweet--good luck!

Luscious and Moist Lemon Pound Cake 1 c (2 sticks) soft unsalted butter 2-2/3 c sugar 2 tsp vanilla extract Grated zest of 2 lemons 1/2 tsp salt 6 eggs at room temperature 3 c unbleached all-purpose flour, sifted 1/4 tsp baking soda 1 c sour cream Preheat the oven to 350 F. Line the bottom of a 9-inch tube pan or large loaf pan with parchment, then butter and flour the paper and the sides of the pan. In the bowl of a mixer, cream the butter, sugar together until light and fluffy, scraping down the sides of the bowl occasionally, for several minutes. Add the vanilla, lemon zest and salt and beat again until thoroughly combined. Add eggs, one at a time, and continue to beat until the mixture is silky and smooth. Sift the flour and baking soda together and alternately add the dry ingredients and the sour cream to the mixture in 3 additions. Beat until smooth. Bake approximately 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes, then turn out of the pan and cool on a rack. Serve with fresh berries and whipped cream! Keywords: Dessert, Easy, Cake ( RG559 )

Yes, I would try 1 cup milk and 2 cups cream next time. That's the only thing I can think of, good luck!

I actually bought mine (it's "Pastry Perfect, not silpat but EXACTLY the same!) at Marshall's for $9.95 in the baking/gourmet section. It's a just a tad bit smaller than the normal silpat, but for the homebaker it works very well.

I love silpats, but I also love parchment paper. I have found them both to produce almost exactly the same reults. I HATE airbakes, I never ever use them. I always only use all-clad cookie sheets and Chicago Metallic sheet pans. Those are my favorites

I can only imagine! Best of luck, I'm green with envy right now!

My thoughts exactly.