cathrynapple

i also eat pears and apples "completely." i always thought it was common knowledge that to be ill (or die!) from apple or pear seeds you'd have to eat many more than you'd like to.

i had to look! these are fascinating. i'd just stare at them all day instead of cooking and eating.

yes. i've bought three pints of the mayan chocolate this week. the texture alone is AMAZING. unlike anything i've ever put in my mouth. it's so creamy and teh cinnamon puts everything over the edge. it's dangerous, i tell you!

ling, i love your life.

i've heard arguments that microwaves "superheat" the water for tea or coffee. i have never relaly understood what this means, as water generally turns to vapor around 100 degrees C. right? what does superheating even mean? i lived all over africa before coming to the states and we always had a microwave.

definitely pepperidge farm brussels. they have a lovely texture.

i laughed at some of these, but the description of dutch cooking in no way matches what chufi's shown us around here.

i love how the commercial is actually a ugy saying "i wish you oculd put all of this stuff in a bowl!" someone, somewhere, wanted this meal at some point in time.

i don't mix mine, but i've always liked fruit with my breakfast.

someone gave me som eggs from his little farm. delicious! i made martha stewart's buttermilk biscuits to go with. (and some red pear slices) and remind me to ask for a reasonable camera for christmas. (i'm a film girl, so my digital is crappy)

wow! that vegnlunchbox site is incredible!

while dave's dessert contribution was very generous, i'm quite sure he was aware that everyoen would ifnd out it was his. he got his last shot at exposure there.

i also noticed no one mentioned miguel's duo of beef. but i remember harold askign miguel to make it and he gave direction. tiffani, on the other hand, jsut said "take dessert" to dave. although i NEVER know what relaly happened, because they edit the hell out of everything. maybe tiffani DID give dave direction. bringing back the finalists to help them was a VERY good decision on the producers' part. they knew it would create drama, tension, and be much more entertaining!

at a chinese restuarant, my father and teenage brother both ordered some crab dish. they were breaking the claws open quite forcefully. (and generlaly horsing around, as usual) within seconds, i witnessed and ENTIRE crab claw FLY across the booth and land, caught, in a woman's over-permed hair! we all looked around for a second, and then burst out laughing. the woman never noticed! when we left it was still there.

yours is my favorite foodblog.

i live in a small town. i keep a tab and tip about thirty percent.

roy-bohss, with a very short "oh" sound. it's afrikaans.

blurry photo of: vanilla cake, filled with raspberries and whipped cream, with vanilla bean italian buttercream. with flowers from mom's garden. (for mother's day, of course. )

on a kitchenaid, sometimes the attachment doens't reach the very bottom of the bowl. i attach the attachment, but don't lock it in. this is kind of hard to explain, but...i don't shove it upwards and turn, you know? the attachment stays on, but reaches teh very bottom of the mixing bowl and always incoporates ALL of what's down there. maybe there would be less chance of a lump of sugar at the bottom if you tried this? i made this frosting for the first time today, and...i didn't like it! it tasted like butter to me, even with vanilla paste. at room temperature, it was stiff and...had a greasy mouthfeel. i used a different recipe that called for three egg whites and two stick of soft butter. i'm sad, and convinced somethign went wrong.

dressing: half mayo, half sour cream, basil, tarragon, lots of black pepper, salt white meat chicken, pecans, halved red grapes, chopped celery but the truth is...i'm not a huge fan of this recipe.

and exactly what are you doing about the aforementioned issues?

i have seen (in persona dn in video) the processes used to force feed the animals. i will not post them, because i'd be yelled at by everyoen who likes to eat duck liver, but the methods i have seen in more than several "farm" do not involved "giving" the food at all. the processes iunvolve dinserting the food into the animal with certian machines, and the machines and handling often break various parts of the animal's boyd. if you woul like to see the video footage of this (form several farms) pm me.

or just leave it for days and days. i cantelope take a loooong time to be overripe, and is best at its juciest, when you can make indentations in the skin if you push hard. or maybe i'm just weird? (i like the juice just pouring out of it)

woudln't the solution be to shut down individual suppliers and farms hwo mistreat the animals?

i agree. a simple meringe dipped in chocolate or somethign else, flavored. look for a simple swiss meringe recipe, add your flavors, and pipe with a very large tip. or you can just dollop then with a spoon and lift it up quickly to get the little peak.