dockhl

Well, it is a year later and I'm no closer to finding one. Maybe (for some odd reason) it doesn't exist............

Where is the Motherland? I'm with you ! If we have to do one in the oven, it gets a scant 45 minutes @ 400" . Where are you that you can't get tritip?

Ack~ I haven't tasted it personally (thank god), but my sister's MIL used to put Campbell's VEGETARIAN ALPHABET soup in her stuffing for the Thanksgiving turkey !!! All those little peas and corn, not to mention the "tomato" aspect .......or the ALPHABETS !!! Letters......!!! For heaven's sake, man, it is STUFFING ! Ack.

This resulted in each plate's receiving a puddle of pinkish-marbled yellow goo, punctuated by the slithery wide grayness of floppy noodles. *URP*

New York of course. Only Upper West Side I know..... ← Of course..........

Stu~ What is your secret for the BEST mac-n-cheese?

Hmmmmmmm............ how long did you microwave? At high?

Upper West Side of what?

I love fried parsley lke this. Now I have a question........... what kind of pastries do you make with fried herbs?

Do you dip them in flour or a batter or something before you fry them?

salt 'n vinegar potato chips sandwiching salami...........

Allura~ here is a good link to a step by step of cutting up a mango w/pictures Mango Cutting Mangos are delicious alone or combined with other tropical fuits in a salad (pineapples, papaya) or in a salsa with fish/seafood/pork/chicken..... Tropical Fruit Salsa both compliments of Wegmans !

ummmm...culinary school anyone?! i just loved how many classmates (and current students, and recent grads, etc.) thought they knew more than the chef instructors...isn't there a reason why you're paying $15K+ to the school?! ← Yeah. I won't tell you how much my school cost, but it was a hell of a lot more than $15k, and we still had the same issues. There was a guy who started out in my class, and ended up being suspended because he was constantly arguing with the chef instructors over various idiotically nit picky things. He made a HUGE point of informing us all that he worked at The Slanted Door in San Francisco, to the point that we doubted the veracity of this claim. In Protein class, every other time chef said anything he would pipe up, "Well, Chef, at the Slanted Door we did it differently." or even worse, "That's not the way I was taught. I think you're wrong." Then on smoke breaks, my fellow students and I would be regaled with tall tales of what a bad ass he was, how he should be teaching the class, etc etc. Chef (bless his little heart) finally lost it one day, kicked him out of class, and had his butt suspended. I don't think that guy ever came back, but I'm sure when asked about why he never finished culinary school, he makes up some sort of nonsense about knowing more than the chef instructors did, so what was the point of finishing. ← Let me guess.......it was KEN from Top Chef ! Right?

All things considered, I wonder if two hours on high might be a little too much? Maybe it should all be low so as not to have too much mush ?

Sandy~ I'd just wash them well before cooking and rinse off the skins (for the most part)..........I think it is more a cosmetic problem that anything else. I am sure they are fine ! K

timh~ Glad to see you checking in . I'm sorry for your difficulties; maybe life will get back on an even keel again soon. Thanks for sharing your world with us. It has been fascinating . Please let us know how the new gig goes !

Look what came in my gardening newsletter ! As lettuce starts to bolt (sending up its seed stalk) and leaves begin to feel leathery, taste a small piece before you harvest a bowlful, in case they've already turned too bitter for your taste. However, you can salvage almost-bitter lettuce with a double-washing process. Submerge lettuce leaves in water for half an hour in a container that allows space between leaves. In small handfuls, remove the lettuce to a strainer, making sure to removing mulch and other inedible bits you may have picked up when harvesting. Turn the lettuce from the strainer back into the soaking container, and fill it again. Let it soak for another half an hour. Then rinse individual leaves over the strainer. This double-soaking process helps displace the bitter element in the leaves, and crisps them as well. Set aside the portion you'll use for your salad, and gently place the remainder into one or two plastic bags and store in the refrigerator, with the plastic bag folded over so some air can still circulate. This lettuce should last up to a week in the refrigerator.

Any chance of getting a similar tutorial for flour tortillas? My husband's dad used to make them and he is no longer alive---and we don't know how he did it ! I'd love to make some for my hubby for Father's Day

Thanks for the insight, mizducky. I'll PM you when I am next in SD and maybe we can grab a bowl of pho ! Sandy~ I've done dried beans in the crockpot and they are fine! (Not quite as good as the oven but acceptable.) Try this: CROCKPOT BLACK BEANS

Hooray, tupac~ I am SO looking forward to it! Kathy

No password but, as BryanZ knows, we have our standards. Consider mizducky's eggplant mash.......... or meez's lovely jerk paste....... Both tasted good, but LOOKS ? Something else. BTW, peanutgirl, welcome.....

Yeah, like .......LAST year!

I love this............

What exciting news ! I cannot imagine that ANYONE here wouldn't be eager to help. Congratulations!

Pam~ The REAL problem is that it is in Canada! I haven't seen them in the CA Trader Joe's but I'll keep looking.......or maybe get motivated to do my own !