CKatCook

I had this huge reply typed up then I wasn't logged in!! I decided today to start looking for a good bottle of the stuff and discovered how hard it is to find! And indeed, the bottles are small! I didn't get any because I only ran across ONE brand out of three stores! I am going to keep looking, though. I went with a riesling for tonight, and ventured out into a pino noir (sp?) for later. If this was not so much fun I would think I was turning into a lush I never bought so much wine in my life! But I am having a good time.

I love the show. I made her asparagus salad the other day and it rocked. I used her trick on blanching sugar snap peas then salting the ice bath water. I came out with the best tasting peas ever!

I have been learning about wines lately and really getting into it, I must say, but I have bit of dumb question. What makes "ice wine" different from regular wine. I know it is sweeter and the grapes are frozen, but when in the process are they frozen? Thanks!

I think the advice given here is good, even though I never thought of it that way. Having been blessed with a "cast iron stomach" and being a very adventurous eater, I use to walk in and if it looked good and saw it in people's carts, I bought it. Not the wisest of strategies, but I did come out with some good stuff and learned alot. Reading the ingredient list saved me many of times.

At first I thought this would be an easy choice, pots, but then I keep thinking of this old, ratty, nasty 9 dollar knife I have that is the only knife I ever had that did not hurt my wrist after 10 minutes of steady chopping and get confused. I would just have to grab the kitchen aid and be done with it...

Ok, I am shameless when it comes to leftovers. Cold leftover KFC chicken for breakfast, spagetti w/ tomato meat sauce is better the next day, particularly when made into a spagetti sandwich (no joke, it's good)

Always worth it. Nothing like a little "cook therapy" to get me through a rough day. Turn on the music, pour some wine, cook up something good. And in that order. Now there are times when school is in session and work is going full blast my crock pot has saved me from eating out, takes some forethought, but there was many a days I would have been stuck with take out without it....

Serious food and body issues going on there. When I worked in the theater one way we could tell the anorexic ballerias from the non anorexic ones was the size of hands are always out of proportion to the rest of their body. Considering the picture in the article, yes...she has problems. Sure there are problems with obesity, but there are other ways to go about it helping the issue. I also take very big issue with the notion in the quote that rape victims enjoyed the crime...but this is a food board and I will leave it at that. Yep, I would have to cook up the most decadant meal I could muster and sit myself down and enjoy every bite...with slurping!

Ok, so I finally did my first bacon yesterday. I cured it for 7 days then went to go and fire up the grill to smoke it. The problem? the grill would not get hot enough to smoke the chips. I have a uniflame with two sides to the heating element, a heat plate over the flames, the grill grate sits about 6 inches above that. I put the chips that soaked for 30 minutes on one side of the grill and left the other side's heat off. The chips would never smoke! the temperture in the grill itself was too high according to what the recipe said. (Ruhlman, Charcuterie) My question is this, should the chips be on the heat plate not the grill grate? If the tempurture hovered a bit higher, how high is too high? I could never get the tempurture below 250, no matter how hard I tried. Thanks! ps..I wound up finishing it off in the oven, turned out great anyway. A lot more "richer" than store bought. About two pieces was all I could take..

Glad to hear you made it! I could not plant anything in my garden till just this past week due to late cool snaps. Here's to good fortune for you!!!

THanks for the replies! I agree very cool present. I am still very new to wine and I am starting to take more of an interest that even I thought I would when I started!

I wonder what it says about my geek cred that I found that not only interesting but funny..... edit to add: Don't worry, it happens to the best of us. I could spin stories for days on the things I have botched up.

so far it's been the classic pms craving food ... chocolate. I have resisted so far, but I know tomorrow is my 'bake day' and I will cave in. That and scones. Now the strange thing was I was really jonesing for a real, not diet, coke. I had one...something I never do, normally.

My wonderful loving husband wants to buy me a wine storage refrigerator that holds 18 bottles as an anniversery gift. I was wondering what brand everyone has had luck with, and what temperture do you set it at for a variety of wines? I drink alot of whites, dabble in reds now and then, but I am still learning about wines and that may change down the road. Thanks!

I live in the Southern part of the US, you mess with our barbeque and there will be fight.

I thought it would be interesting to make some batches then freeze them and have them on hand to bake at a later time. I was wondering though at what point would someone freeze the batch? Right before they go into the oven? I made some a while back but they didn't turn out that great, I cannot wait to try some of these recipes!

I know the answer to my question is in here somewhere..I just don't find it... I baked my first loaf from this book yesterday and it was so wet it stuck to the cookie sheet without sides that I was using as a peel. I used alot of cornmeal on the sheet but it would not slide off I got one good misshapen loaf. The loaf was real small too, did everyone else notice that?

You are my food hero for the day ! I have been trying to make them myself and could never get a good consistancy with the dough. Thank you for posting this!

You know thanks for asking this, I have often wondered and never had the guts to ask. With that said, I don't make much money at all, most of my disposable income is spent on food and food books, cooking equipment, etc. I don't get to travel much, I am a shameless arm chair traveler. I do however hope to start my own business so I can do these things. But for now I am savoring what I can and learning alot from the wonderful people that post here.

I am firmly in the iced animal cookiesl and iced oatmeal camp. They are what I grew up on. No one in my house cooked, these were a staple. I am glad to hear they got rescued.

I thought I saw that to, at first I was like "no way, they wouldn't' but maybe (((shrug))) I don't care, the show is a guilty pleasure for me.

You know, I don't know. I never had the opportunity to sample any of the truely high end stuff. But when I go to a wine shop or liquor store and I start looking at bottles, one of the first thing my eyes seem to go to is the price. Then the label, in less the label is really unique. Now I have paid what is for me good money for a good spanish wine without care. Because I knew I like it. So may be it is less about price and more about preferrance...

Yea! I loved the book and this is something nice to look forward to.

for the past couple months it was not anything in particular, this month?? red meat. I went to the local steakhouse and had an 8 oz sirloin with blue cheese crumbles and went home and had Pillsbury Grands Biscuits that come in the can. I don't know where that came from..

She gets on my nerves a little too. I mean if (by some strange chance) everyone started eating local and organic there would be a lot of jobs lost for those that work in industries that grow and supply non organic food. And maybe there is some people that just simply don't mind the fact their food is not organic? It just isn't going to work for everyone, I think.