Jenikaye

I was checking out a local radio station's web-site and came across this.... http://www.thewvsr.com/adsvsreality.htm I thought I'd share.

Love Brownies!!! I'm game.

Allrecipes.com has a plethora of recipes.

Say you're working hard @ whatever it is you do, and someone comes up to you one day and offers you a great opportunity to make more money. Would you turn it down? This said offer is in the same field that you're working in now....it'll offer you the opportunity to "get your name out there"....more recognition (possibly creating even more opportunites), more money, and the chance to make a difference.... Would YOU turn it down?

But it IS disconcerting to see ER underlined at the end of someone's cookery list. What WAS that? ← Racheld, I'm pretty sure it says, "Etc." But that would be funny....to put ER at the end of your cooking list.

Okay, I'm a dork....I misunderstood the concept of the gum thing. Just forget that I even asked that question....please! I'm going to blame it on sleep deprivation, yeah, that's it...sleep deprivation.

Alina, Great blog! I'm finding this thread to be very interesting and informative as my husband's ancestors are from Russia. I'm curious though, about the tradition of putting gum in the food bill...why is that?

I made some really good gianduia cups for Christmas gifts last year....just like peanut butter cups, but without the peanut butter. Although, adding peanut butter to it would be a great addition....Hmmmm, gonna have to try that. My daughter and I usually just dip our finger in the jar....only once a sitting, of course!

No pics, but we had a block party yesterday and hubby and I cooked two briskets. Prepped them the night before w/ a version of Klinks rub. Got up @ 4:00 yesterday morn....meat on @ 4:30 - meat off @ 5:30 - ish. Best one we've made yet! Good luck to all of you who are smokin today.....and Happy 4th!!

In high school I, briefly, worked at a fish cannery. My job was standing in the conveyor line behind the guy who slices the bellies open. I got to pull all the insides out, making sure each fish was nice a clean! Good times....Good times...

I concur with the Becca and the Cook's Illustrated recipe for German Chocolate Cake. I tested it a couple of months ago to see how well it worked and it was easy and delicious! I brought half of it to work, as I don't need to eat a whole cake, and my co-workers devoured it! Also, a co-worker asked me to make this same cake for his wifes birthday the following week. Can't go wrong....

I think I did pretty well this year.....I got a 5 qt. Le Crueset French Oven, an All-Clad Roasting pan, a mini cheesecake pan, two cake stands (but I'll take one back), and two cookbooks (The Bread Bakers Apprentice, and a chocolate cookbook). My husband got a light for his grill and a Spyderco knife sharpening kit. My kitchen knives have never been sharper!! Scary!

Okay, I ran a search for (hot) chocolate and got 42 pages...after browsing through the entire list, I still haven't found what I'm looking for. I want to make a hot chocolate mix to send as gifts to friends/family. I can do a basic one with cocoa, sugar, etc. But I want to make something that will knock their socks off. And, of course, it has to be shippable and easy for them to prepare. Homemade marshmallows will go along with it. Any suggestions?

When I was in high school I had a huge crush on this guy. For his birthday, I made him a chocolate cake with chocolate frosting. It was getting pretty late by the time I got to the frosting part. I can't remember what the recipe called for but I put granulated sugar in it. I mixed that frosting for what seemed like forever and it was still grainy....I was out of time though, I had to use it. I thought maybe the sugar would dissolve by the morning and the frosting would be smooth. That didn't happen, but I gave the guy the cake anyway. To this day, nearly 20 years later, I regret giving him that cake with the grainy frosting. He later told me that he and his friends just peeled the frosting off and ate the cake part....ugh!!!

I don't know about storage techniques, but I wanted to add that you can make savory kolaches as well. In Houston, I've had kolaches that had the dough wrapped around a little sausage. I don't know if that is traditional or just something they did there, but they were quite tasty!

I think I'm going to make some of these this weekend. I've got to start practicing so I can be good enough to make them for my FIL this summer (his family is from Poland) "Gotta impress the in-laws..." (or try, any way) do you have a different recipe from the one above?

Wow! This is definitely a serious topic. IMO - Most of the health "problems" that plague the people of todays world is due to convenience foods ....(i.e. chemicals, sugar, etc.) Look back on the health statistics of our forefathers....they didn't have as many health related issues as we do now and they most definitely didn't have the obesity problem. Why? Well....they ate food made from scratch, they ate in moderation and they burned more calories than they took in. AND as far as the suing issue is concerned....they also had accountability for their actions. So....cut out pre-made food as much as possible, eat it in moderation, get exercise, and take responsibility for the choices you make. Why can't people figure this out?

Thank you Gifted Gourmet and sadistick! I've been reading through all of the old posts on smoked salmon and gravlax all morning. Your link, Gifted Gourmet, leads me to believe that I must have been eating a cold smoked salmon. And I'm tempted now to try my hand at gravlax. I've got some fresh salmon that's been in the freezer...you think that would work?

I've had something that was called "smoked salmon", but it wasn't dry....it was more raw feeling. Is there a way to "smoke" salmon without drying it out so much? Or was I eating gravlax? It wasn't THAT smokey, but I'm sure the smokiness of the fish would be the distinctive factor. (And probably the texture) Gravlax? or smoked salmon? And if smoked salmon, how would I make it like that?

Cheese Straws 3/4 c unsalted butter, room temp. 1-1/2 c extra sharp cheddar cheese, grated 1/3 c parmesan cheese, finely grated 1/4 tsp paprika 1/4 tsp salt 1/4 tsp pepper 1 c flour Preheat oven to 350 F. Combine all ingredients, except flour, in food processor until blended. (Spices can be added per taste) Add flour, pulse on/off until blended. Put dough in cookie press. (I usually use the star pattern) Press dough onto ungreased cookie sheet. Bake 14-16 min. or until golden. If you don't have a cookie press you can spoon flat rounds onto cookie sheet. I sometimes don't use these ingredients exactly as written. I usually make it to my taste....They're pretty good. Makes about 5 dozen. Keywords: Appetizer, Easy, Cheese, Food Processor ( RG1382 )

Cheese Straws 3/4 c unsalted butter, room temp. 1-1/2 c extra sharp cheddar cheese, grated 1/3 c parmesan cheese, finely grated 1/4 tsp paprika 1/4 tsp salt 1/4 tsp pepper 1 c flour Preheat oven to 350 F. Combine all ingredients, except flour, in food processor until blended. (Spices can be added per taste) Add flour, pulse on/off until blended. Put dough in cookie press. (I usually use the star pattern) Press dough onto ungreased cookie sheet. Bake 14-16 min. or until golden. If you don't have a cookie press you can spoon flat rounds onto cookie sheet. I sometimes don't use these ingredients exactly as written. I usually make it to my taste....They're pretty good. Makes about 5 dozen. Keywords: Appetizer, Easy, Cheese, Food Processor ( RG1382 )

How about cheese straws... 1 1/2 sticks unsalted butter, at room temp. 1 1/2 C. extra sharp cheddar cheese, grated 1/3 C. parmesan cheese, finely grated 1/2 tsp. paprika 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 C. flour Preheat oven to 350 F. Combine all ingredients, except flour, in food processor until blended. Add flour, pulse on/off until blended. Put dough in cookie press. Press dough onto ungreased cookie sheet. Bake 14-16 min. until golden. If you don't have a cookie press you can spoon flat rounds onto cookie sheet. I sometimes don't use these ingredients exactly as written. I usually make it to my taste....They're pretty good. Makes about 5 dozen.

I'm not too fond of the Gatorade commercials....I think it's gross how they show everyone sweating the color of the Gatorade they just drank....yuck! And I think the Sonic commercials are hilarious...you know, the ones where there are two people sitting in a car talking. Sometimes it's two guys, sometimes it's a guy and his wife.... those are funny!

I'm looking for a pierogi recipe....anyone have any? They seem like they would be pretty easy to make. What is the outside made of? Pastry dough? Pasta dough? And the stuffing....can it be anything, like a ravioli type deal? Or do they have special ingredients? Thanks!

Pineapple helps relieve inflammation. I ate a whole pineapple the day before I had my wisdom teeth pulled and I had no swelling whatsoever. (Best to divide throughout the day, or you may need to eat yogurt to regulate the other end....)