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I have used both the expensive and the inexpensive ones. For the price, I would go with an inexpensive offset one. Even if you replace it once every 5-6 years, you will still end up saving money. Unless your into it for the looks.

Fran's Chocolates has them in the original and in smoked sea salt. The original is $20 for 8oz (16 pieces)

I read that Karo piece and personally, I have never heard of Karo pie. I think they were taking a little literary freedom and some wishful thinking. My mother did always use the karo recipe though. and sometimes it worked and sometimes it didn't. And she used the light karo. I perfer to use Lyle and Tate's Golden syrup. I like the flavor better, although I think I will try andiesenji's recipe for fun.

One of the partners of Tableten is Richard Clark of the French Hen. I have found his food to be not consistent. But we can hope. Buzz Dallesandro is supposed to open his place soon. It is at Boston and 18th in the old Sobo Loco location. He has quite a reputation from the old days when he was downtown. I know Italian, but not sure of the style. Steve Howard is going to be opening an upscale chocolate shop and patisserie on Peoria also. His chocolates are very good. He is a former pastry chef who has returned home. if your going to be in town, pm me and we can meet for dinner. I have been here for almost 4 years and there are slowly better choices than the corporate chain hell of 71st street. Someone has mentioned a pub in BA that I have to check out. More when something opens. At least it isn't OKC, that place is really hard up for food from what I have discovered on my journeys down the turnpike. 'They are getting a PF chang's and everyone is ready to wet themselves.

The changes in the restaurant scene in Tulsa has been for the good. Table Ten opens soon on Peoria in Brookside. Just across the street, The Grapevine has new owners, the Ellers, and they have changed it for the good. Chris Dodd is the new chef, the menu has gone from tired Italian to American bistro. The Steak Fritte is the best deal in town for steaks. And the french fries cooked in olive oil with blue cheese and bacon is wonderful. Plus, they have a real hot dog on the menu, not one of those little coney things. No web site yet, but the new Doe's Eat Place on 15th is a nice addition to the dining choices in a town that seems to embrace mediocre food.

this is what i get when I click on your link??? Unknown column 'password' in 'field list'on "select password from egibf_members where id = '3306'"

Where at on Ward Parkway? The next time I am up, probably January, I will bring a cooler and go shopping.

I use the rack in a sheet pan method. And I like mine not crispy, but just a little chewy. If using the stove top, I season my frypan lightly, get it warmed and add the bacon. Then cook it slowly over a medium heat until done to my likeness. Then I have to drain it on papertowels. THat i why I like the oven method better, less oily taste.

if you want to do some fun local flavor neighborhood low down local food, try Liuzza's. no reservation, but good old New Orleans good times and good food. ANd the beer is served in ice cold mugs.

I have a pot of #1 San Antonio chili from the Chili Queens article on NPR cooking right now. It smells wonderful. Now if it would only clear up and let the sun shine.

Judith, my lemon thyme keeps coming back in the herb garden I have here. I do harvest some for the winter, but it gets better and better each year. The same with my tarragon in the pot and the mint in pots and the rosemary never goes dormant. I use it all winter. Also, the sage is the original plant from 3 years ago. The chives seem to come back, both the garlic and the regular. So once planted, it seems with some herbs, you are set. The parsley, basil and dill I do have to replant. I am in Tulsa so your location should not be a problem.

the part that I am having trouble with is the 107 grams of fat. Would that be comparable to eating an entire tub of chunky monkey? I don't know because I gave up B?&G a while back and have not read the label in the last few years. That is a lot of fat grams by any book. One should just eat butter by the spoonful. ugh.

Megaroo, thanks for your insight on Starbucks. I do try to be considerate to the counter people when I am in one of the stores and they let me. 'Bucks is not my first choice, but I do go there probably once everymonth or so. I do drink their Tazo tea and have my favorites. In the afternoon, i like the mint.

From what I have been told, Panera is a bakery where no flour hits the floor. Their breads all taste pretty much the same to me as do their pastries. I go if someone wants to, but I pass them by to my local coffee shop which is way better.

Well, it is that time of the year. Our first frost is being predicted for Friday. So I went and picked all the remaining peppers from my 4 little bushes. I got a gallon of peppers, can you believe that? I put up 8 jars of the stuffed chili's. I will edit to add the pictures of the finished jars. I made enough to share one (and only one) jar with davebr with I go to Shreveport this weekend. And now for the rest of those peppers, I have already put up 12 jars for the house. Now I get to give the rest away. Hopefully, I have enough to get through the winter.

my Bouchon came in today, so add 1 more for me.

question, do you only go to the starbucks stores or do you go to the starbucks counters that are in Albertsons, target and other such places? Is that considered a real starbucks? Are the stores and the counters the same thing? is the quality of the coffee the same? I have always been afraid to go to one of the counters, it just did not seem the same, no music, no lines, nada. We just had one open on one of the busiest corners in town and it will be a bitch to get into and out of that parking lot. I do 'bucks only if I do not have time to go down to my local place. Which is not all that often. And to think 'bucks was a cool thing to do in Seattle 25 years ago when they had like 2 stores.

Starbucks did play a role in getting America to discover that coffee was more than just Maxwell house french roast. Now we want more than just another nonfat triple venti with caramel. Have you noticed that all those very comfortable chairs have been replaced with McDonalds type hard seats? And why are they so quick to put the lid on the cup? At the local houses here, the baristas take pride in their pour of the frothed milk into the coffee and their ability to pour the designs. Starbucks, if there is no other option, it is the McDonalds of coffee but it is not evil, just not all that good.

pm Mayhaw man and see what his take on Avery Island is. I know it is a pretty big tourist thing.

Windsor Court had a jacket required dress code for the Grill room a couple of years ago, don't know if it is still enforced.. Just call in advance. And the schedules for the Revillion dinners. Try going to the convention and visitors bureau and see if they can send you a schedule with menus.

I will be in Placencia for a couple of days before Christmas. I am looking for the best beach food. I am not expecting anything lux, just good. Does anyone have any suggestions.

Panola, one of my trips, I am going to stop and see if they offer a tour. The plant is really out in the middle of no where, but that sauce is sure fine.

You might want to check out the Reveillon Dinners that happen during this time of the year. This link lists the dinners from last year. I know Tom Fitzmorris always talks about them.

Hebert's Speciality Meats sent me a note today to get my holiday orders in now for my turducken and my boneless chickens with alligator stuffing.

I do not have a recipe, but I do have a memory. In the 60's, the pier restaurant at Navarre Beach in northwest Florida only served tater tots. And that was the only place around that I knew of that served them. Oh, I spent many hours of budding youth, sharing my tots with beautiful young girls down at the beach. I can get them at Sonic, but what I am missing right now is the old pier and those lovely young things that could turn my mind into mush with just a smile. Sigh.