KitchenQueen

Ok, shoot me now for not reading the previous million pages. I remember reading many years ago that it would damage the brain. I kept using it anyway. So does alchohol. Give up a good Merlot? When pigs fly. What is MSG, how is it produced? It makes food taste better. Noticeably. Period. I use it. I make one hell of a spaghetti sauce. A smidgen of MSG makes it better. And it does wonders for southern green beens cooked with a tad of bacon drippings. Potato salad? Yes. If it does cause brain damage, then I can now report a reasonable explanation to my family and friends.

Fruit Float. Libby's made it in the 60's-early 70's I think. The strawberry was wonderful. Some sort of canned fruit stuff you mixed or whipped with cold milk, as I recall. I scarfed that that stuff by the ton. Sort of a heavy mousse when set. I was before I knew how to even boil water, and my taste buds might set up a gag reflex if I had it today, but damn, that stuff was good at the time. I'd sure like to try it again.

I freeze bacon like this all the time for quick potato toppings,etc. I vacuum seal mine and it lasts forever in the freezer. just microwave enough to reheat.

I noticed the ones you ordered are only reusable up to 10 times. I'm currently looking for the original black Toastabag. 300 time usage

I've also had a Krups for years. I think it does a wonderful job.It also folds up and doesn't take up too much space.

Honey, I 've tried everything from a few tablespoons to things that would qualify as deep frying.

Equipment I've tried, but I haven't tried tossing the cubes in fat first. Something to think about.

I'm not a kid. All my life my hash browns are garbage. Little cubes of potatoes, a little fat , salt and pepper, maybe some onion,right? Nope. Never mind the pan. Nonstick ,cast iron, or anything in between. I cannot flip the pan.I am not a chef. If I try the flip thingy, the contents first hit my chest, then the floor. Ok, I need a spatula. Now that we have established my ground rules. No matter what I do, I get this. I want little cubes of potato, soft inside, crispy outside. I try to turn potatoes, crispy sticks to pan, soft gets mushed into center. I end up with semi-crunchy mashed potatoes with all the good stuff stuck to the pan. All in one ball that cannot be separated. I an damned determined to do this right before I die. At least once. Help? If I don't get good answers within one week,after that date , I WILL consider sleeping with anyone who can answer this question? But the resultant taters would have to be REALLY good.

I've got the manual Atlas, I've got all the KA attachments, roller, extruder etc. The KA roller rocks when you don't have a partner or extra set of hands. The KA extruders are crap. Haven't used the Atlas in several years. I think it's an Atlas anyway. Good machine, stuck in the garage in the original box, gathering spiders and dust. Wanna know what I'd really like? Many posts ago on this thread I read about a Japanese poster (I think) who could not find or afford a manual machine. We need a thread where those of us who have good equipment we no longer use, can donate it to other members. Maybe recipient just agrees to refund the postage or something. Am I being stupid? I just can't see tossing good stuff in the garage to die just because I don't happen to use it anymore. And no, I do not know how I ended up with 3 crockpots, or 4 hand mixers.

Perhaps this should belong on the stupid question thread, but here goes.. I heard some of you mention it's tough to get the layers level in the bundt pan,and I had a brainstorm (or head hurricane) I 'll bet many of us have a 12-15 inch level in our garage. The kind with the bubble in the middle. A cover on the pan, lay the level on top. Then adjust with a paper towel shim if needed. Wouldn't that be easier than frequent 1/4 turning? And yes, it would look rather strange if your neighbor opened your fridge.

That's exactly what you are supposed to do with the rest of the wine. ←

Ok, I broke in my new 7 1/2 round LC . Snowangel, I did exactly what you said. You didn't mention what to do with the rest of the wine so I drank it. It was excellent too. I cannot believe I've lived to this age and had never owned an LC . I feel like an idiot. And I thought I knew how to cook. NOW, I know how to cook. That LC gave me what I always knew it should be. If you have never had one, get one. Period.

I'l bet a good strong dose of Dawn Power Dissolver would work.That stuff is unreal. Put on a good coat and let it sit for 10-30 minutes and I haven't seen any baked on grease that didn't wipe right off. And I mean off! I spray a little on a sponge to clean my hood at home and it stays squeaky clean.

Dog and cat is pretty good eating too S ← PLEEEEZE tell me that was a joke. I'm sick......

And Snowangel comes through again.. Love Ya Lady! You iz a prize, yes you iz!

I'd go with any kind of fresh shellfish. The one thing I can't walk away from. And it would put you ahead of the rest. But I have a question, and believe me, I don't mean to be rude. Sanitation. I'm in Houston, not California. But we have hundreds if not thousands of these food trailers everywhere. From many conversations with co-workers (there's one within walking distance of my office) most non Hispanics will not buy food there. (that's at least 130 people in my office).I never have myself, although it smells so GOOD. They are afraid these trailers are run by people who are not supplying sanitary and fresh food, are possibly illegal and can't be found or prosecuted if someone gets sick. Our city unfortunately is riddled with news articles about illegals, TB, etc. It spooks people. I hope I have not been out of line. I'd go with with shelfish, and tout my cleanliness and health department approval bigtime. If you do lobster and move into my neighborhood, would it be more convenient if I just signed over my paycheck to you? Good luck!!

Absolutely to the chuck roast. Congrats on the purchase, BTW. Brown that chuck (salt and peppered first) up nicely on both sides. Remove to a plate. Saute up some onions and some celery. Some would add carrots at this point, but to my taste, they are a bit sweet to be added this early in the process. Add some garlic (very roughly chopped) at the end. Deglaze the pan with some red wine, let it reduce a bit. Plop that browned chuck back in the pot, add some stock (I usually use chicken because I always have more of it on hand) to go about 1/2 way up the side of the roast. Bring to a simmer, cover and stick in a 250 oven. Somewhere along the way, add some root/tubers (carrots, parsnips, etc.) if you want. Oh, and when you stick it in the oven, don't hesitate to add some thyme and a bay leaf or two. When it's done (I just sort of wing it on time), either eat it then, or better yet, wait until the next day. If I'm waiting to serve it the next day, I don't add the veg until you reheat it. Take the meat out, stick it in a zip lock. Take the liquid and put it in a second container. When you're ready to reheat it, just put it all back in the LC along with some veg and reheat at 250 or so. Also, do buy a copy of the All About Braising book. ← Snowangel, Thank you. You not only said yes, you actually gave me a great step by step recipe. I owe you, bigtime, and am most appreciative. Thank you so very,very much. But you can stuff that "eat it tomorrow" part. Ain't gonna happen. I also have a yearning for some really good Scot shortbread. I will make some tonight in your honor. And I will find that book and buy it. Thanks again Lady !!!!

Not being a professional, I don't know a danged thing about beans. But being born in the South I ate them constantly. All kinds. Louisiana Red Beans and rice? I grew up in New Orleans. I don't know why but there is NO bean that compares to Camellia brand. Period. And I've tried them all. And my ALL TIME comfort food is dried limas.Cooked to almost a mushy thick soup. Salt and ham hocks. No ham hocks? Bacon grease will suffice. Yeah, I know it's not gourmet, but it's what many southern kids yearn for sometimes. I used to be able to (and still would if I could) eat them daily. Now that I'm much older I can only eat them from Friday to Saturday night, when no company is expected. I need 24 hours. Get my drift? Why does that not happen till you hit late adulthood,before, it's no no problem at all? I love lima bean soup. The more I can't eat them, the more I crave them. If anyone has a solution as to how I can have them anytime I want, I'll buy you a new car.

Okay, after all my whining about price differentials, I got my Le Creuset 7 1/2 round blue baby. It's been sitting on my range for days due to my work schedule. I was one of those who always kept the completely unused teapot (different thread) on the range cause it was pretty. Okay, I have the day off .I went to 3 different supermarkets and could not find any flippin' short ribs, bone in or otherwise. Hear me scream? Everyone suggested short ribs as the way to break my new expensive baby. Okay, stupidity alert. I got some gorgeous chuck roasts. Can I substitute? Anyone got a recipe? If I don't cook in this tonight, I'll scream. I want to live next door to a Central Market in my next life.. Please God.

I had no idea anyone else on earth kept them. I never drank the stuff and have no memory of where I got the bags. I have 4 of them. Stuffed to the top with coins (doubloons)from Mardi Gras parades. Rex coins going back to when I was a kid (a looong time ago), and many from now defunct Crewes. Back to the early sixties,many earlier. Once, I was going to chunk them in the trash, but haven't yet. Don't know why.

As for the FoodSaver idea, I wonder how the new Press-n-Seal stuff would work for such a thing. Anyone have any experience using this in the freezer? ←

I'm an older divorced single mom. Daughter is grown already. But I agree with the food mill purchase. A blender turns everything to mush. I used to freeze in ice cube trays, but if I'd had a Foodsaver back them, it would have been better. You can freeze in trays, put them into Foodsaver bags a half inch apart, the suck the hell out of it. They will vacuum pack separately. Damned handy. I usually took veggies and meat (my dinner) and pulled out a bit a before I added my own salt/seasonings. My darling Bridget got a teeny bit of salt or whatever added to hers before I served it. Then smooshed it till she could handle it. I NEVER ate anything that was not put on her high chair tray. Well, except that Nacho-Tequila night, and I ditched that Gerber jarred stuff early on. When she was a bit older, she always had a salad of some sort. She demanded salads later. Loudly. When she got older (3-8) I had one rule. Especially good for restaurants. One bite is all that's required. If you do not like it, you may spit it quietly into your napkin. I said QUIETLY! No repercussions,even if you ordered it yourself. This is the same kid who later never refused to try something. Like the time she had a sleepover about age 6. Parents took the kids to a Cajun Fest. She came home crowing how good fried alligator was. Some other kids in the group would not even consider trying it. Her favorites (high-chair stage) geen-beans and cado. Green beans and avocado. Then there was the night I put an all veggie dinner on her plate. Still in diapers and I get this scream. NO MEAT? I'll never forget it. It was hysterical. She learned to try anything. And off topic for brand new parents, from one who knows. Teething baby? Take spanky clean terrycloth washcloths. Dampen them. Put them in a baggie and freeze. Let baby have them to gnaw on when teething hurts. The most comforting thing for a teething baby ever. And I mean ever. Nothing works better. The terry is soft, the cold stops the pain. The child quits crying. I would suggest you not give Louisana red beans and rice to a real young one who is just learning how to use a spoon. A lot of rice and beans stuffed deeply into the ears can cost over $500.00 in an emergency room.They did not charge for the excess in her hair.

Well, when I got home it was $229.00. Glad I shopped yesterday. I was going to buy another for a gift. Not now. FYI, the normal shipping charge they deducted (for the free shipping ) was about 13.90 to Texas. I'm not sure where they ship from

Houston at work, Tomball (northern suburb) at home.

Yep !. You get a grill offer, I get shipping. Here's mine http://www.amazon.com/gp/product/B00004SBH...itchen&v=glance My friend just reported back that her site is 219 red// 199 blue I'm still the cheapest from home at 159.00.