dockhl

That one's easy. Both can be stored at room temp prior to opening. But the little squeeze package is a single use serving. It's designed to be opened, used and th opakcgae or the remainder discarded. The jar is intended for multiple uses and thus needs to be refrigerated after opening. ← No, actually it is a squeeze BOTTLE, 18 OZ..............

LOL ! OK, here's the plan~ I live in central CA, YOU live in NoCal..........not so far apart, right? Looks like I could make a roadtrip this weekend if needed ! Really, tho, cold seafood salad? You can freeze the shrimp (what a shame to have to !) ............ the clams, mussels, oysters? Hmmmmmmmm............

Very much so.......sad little undersauced noodles with one shriveled sprig of basil......? Was it good? Was there anything other than the noodles?

YES! you are gonna love me tonight when you can SLEEP~ Lobster Newburg............. sherry, yum !

Here is a REALLY interesting link to FOOD TIMELINE:POPULAR AMERICAN FOODS BY DECADE Very weird to look at the lists (extensive) and realize what items , that are in my brain but inconceivable in the context of my (current) life, came from my childhood. Makes you wonder what else is hiding in there, huh? Like:(1950's....I was born in 1951) Campbell's Tomato Soup (with recipe for Easy Stuffed Peppers), Minute Tapioca Dole Hawaiian pineapple (canned). Jolly Time Pop Corn Instant Cream of Wheat Lawry's Italian Style Spaghetti Sauce Mix B & B Mushrooms (what an incredible, extravagant treat!) Into the '60's (I was 'coming of age' to entertain) V-8 cocktail vegetable juice Chef Boy-Ar-Dee beef ravioli in sauce (canned) (guilty pleasures) Bugles Tang 70's: Backyard bbq's; 1. Guacamole, Taramasalata, Corn Chips, Creackers, Charcoal-Broiled Hamburgers, Charcoal-Broiled Frankfurters, Buns, Relishes, Chili Sauce, Mustard, Sliced Bermuda Onions, Three Bean Salad, German Macaraoni Salad, Assorted Ice Creams, Sweet Lemon Loaf, Soft Drinks, Beer, Coffee. 2. Andalusian Gazpacho, Charcoal-Broiled Sirloin Steak Stuffed with Mushrooms, Charcoal-Baked Potatoes, Sour Cream-Almond Sauce, Corn on the Cob, Grapefruit and Avocado Salad, Biscuit Tortoni, Sangria, Coffee Wow, trip down Memory Lane..........

Harvey Wallbanger? God, it KILLS me that I REMEMBER that..........and know what it tastes like !) 1 oz Vodka; 1/2 oz Galliano; 4 oz Orange juice Was Galliano EVER used for anything else? edited to add interesting ref: gotta love Wikpedia !

He gets HIS tho: She said maybe its the skeevy look in your eyes Or that your mind has turned to applesauce The dreary architecture of your soul I said - but what is it exactly turns you off? LOL.......gotta love 'em, and mizducky's band is an AWESOME Steely Dan cover band, among other things!

YESYESYESYESYES!

What she said.........altho I haven't tasted it for MANY years and cannot imagine BUYING a jar........... SWEEEEEET...........ick. BTW, geographically speaking, Pittsburgh, PA (altho I DO remember some Islay's chipped ham, American cheese, MW and Wonder Bread sammiches from the summers--long and wonderous, on bicycles--- of my youth. yum. Very long ago and far away....wonder where I can get some chipped ham in Paso Robles? ) Maybe that IS it, a whiff of our pasts..............

ACK.......enuf !! NONONONO..........blecch..........

Hmmmmmmm..... interesting. Here we have a divergence between 'regrettable taste' and 'regrettable appearance'. We have, in the past, concentrated our scrutiny on 'appearance'. May have to have a SUBCATEGORY or new thread on 'TASTE'. I LOVE new options !

Sorry, BryanZ, too nice. You gotta realize the competition here is fierce ! Look at mizducky's entry from May 25, 06 Now THAT is impressive. (Your's does get an award for most heartbreaking misuse of a lovely ingredient, tho ! )

Katie~ do you find that lemon, lime and orange all go to white ?

I just made some lemon last weekend and have noticed a milky 'layer' floating on the very top. I read a reference to that upthread but never saw an explanation of what it really is........should I be concerned?

So now I am really confused. I have a jar of Best Food Mayo---it clearly says "refrigerate after opening" AND I have a squeezable "Restaurant Package" of the same stuff (also Best Foods) that says "no refrigeration needed" !!

Sally Schneider~ A New Way to Cook............there is just SO much ! David Rosengarten~whom I love~ Dean and Deluca Cookbook because....... ...dunno !

I think orange (flavored) salt sounds really good!

OMG ! I've never HEARD of such a dish, let alone TRIED one.......... I want to ~ is there a recipe or just 'guidelines' as you have supplied ? Kathy

I do poached eggs but any thing else? Why?

Time to start a batch with all the huge lemons I got this weekend

Dalmatians..........

Too many http://'s TRY THIS INSTEAD Article: Checking in: We've all been waiting to hear what the French Laundry's Thomas Keller is doing to the former Wine Garden (6476 Washington St., Yountville), which he bought in April. Keller told me some surprising news: The space will open at the end of July as a six-month temporary restaurant called Ad Hoc. Ad Hoc will serve a single fixed-price menu -- think Chez Panisse-style -- for about $45, featuring the kind of comfort food Keller and Bouchon chef Jeff Cerciello say they miss, like fried chicken and beef stroganoff, along with salads from the French Laundry garden. Ad Hoc is intended to be casual, with walk-ins only. In the meantime, the pair is working on the permanent concept for six months down the line. Ad Hoc, which was almost called Brigadoon due to its temporary nature, will be open Wednesdays through Sundays, with a special Sunday Supper meal starting at 3 p.m. each week

West Coast Spoiler............... oh well...........

I tried this for breakfast this AM and think it is...........interesting. I used a freezer weight ziplock since it said you could microwave in it. Tossed in my beaten eggs, a lump of butter, chopped tomatoes and herbs and seasonings. Plopped it into simmering water for 13 minutes....make sure the ziplock doesn't touch the hot metal....melts ! At 13 minutes I took it out of the water in the sink and slithered it onto a plate. The plate cracked !! Put it on a paper plate and poured off the watery 'juice'. ? Did I get a little hole in the side by touching the pan? Maybe. I expected this to have the texture/taste of a microwave omelet (don't ask me why !) but instead it was very spongy, not at all rubbery. The interior was a little wet for my likes (remember it calls for BOILING water, not simmering......I wasn't comfortable with that) so I'll add a minute or so if I do it again. Might be fun to try with many additions (crispy bacon, asparagus) this weekend with hubby and kid. It think having the ziplock well submerged in a large pot of water would help a lot.

Nope, it would be...a butter tart! ← Finally answered ! THAT'S what I want !