BeeZee

I'll fess up, but this happened when I was a broke college student. There was a Roy Rogers fast food burger place within walking distance of our freshman dorm. I went with a friend who would purchase a meal...and make a "ghetto salad" from the fixin's bar (lettuce, tomato, mayo+catsup = dressing).

leftovers from Sunday dinner...turkey tenderloin that I had cooked in a grill pan with some Southwest seasoning, and a little bitty baked yam. And pistachios. The vibrant orange color of the yam just makes me happy.

I assume that it happens where the plastic wrap/covering comes in contact with the top, trapping some moisture...since I usually try to put mine in the veg drawer "face up". I treat it as if it is mold and cut off a decent amount below where it occurs.

agreed, I usually see that after it's been in the fridge for a while. I'm with Pastrygirl, trim away.

going out tonight for Spanish food (unfashionably early) then back home for a DVD movie and some Prosecco. Planning to make something with greens (for money!) and lentils tomorrow.

I will never again...use a disposable aluminum pan for 6 lbs of brisket unless I double pan or put a baking sheet underneath to stabilize it. I should say...I will never again trust my husband to take said brisket out of the oven because I had to go out for the evening. He picked it up by the two ends and it apparently creased in the middle, allowing some of the precious gravy to spill out into the oven and onto the floor. Which I found out the next morning when he blamed me for not warning him to be careful.

I like modern design but that kitchen bears a strong resemblence to a medical lab.

Make a qty of veggies for family get together (ex: Thanksgiving) based on how much I would eat. Nobody eats vegetables and I am left with huge amt of leftovers, I seem to always make twice the amt I should.

Roasted too much delicata squash with a miso/maple glaze (tasty, but it burned so glad I used foil lined pans) for Thanksgiving...will likely blitz it into soup.

Last time I made stuffed cabbage, I did freeze it. It didn't get as soft as it would be if boiled, but worked well.

was discussing this show with a co-worker and we both agreed that we enjoyed Phil's enthusiasm for everything he tried (whether he enjoyed it or not) but found the Skype portion with his parents to be unnecessary and distracting. Wasn't bowled over by the LA episode, but have enjoyed the others.

didn't cook it, but enjoyed an appetizer at dinner last night of butternut squash and goat cheese strudel. It was served with a dollop of onion jam and a little salad of baby arugula on the side, with a nice viniagrette. The astringent salad was a nice counterpoint.

I went there maybe 5 years ago and didn't find it memorable/worth returning. I seem to remember it was fairly nice (decor-wise), but I prefer the Blue Bottle in Hopewell.for the food.

fell prey to the season and picked up Fall Harvest Salsa today (big display). Ingredients: Pumpkin, tomatoes, water, tomatillo, onions, apples, butternut squash, red bell peppers, jalapenos, honey, lime juice concentrate, sea salt, natural flavor, garlic, cumin. It was for the novelty factor, but I gave in to impulse. Didn't know if it was going to be too sweet...took a spoonful as soon as I got home and actually it isn't very sweet. Mild heat level, and still tastes of tomato more than some of the other squashes and things. Will probably not purchase again, not terrible, but nothing special.

love the thread so far...my mother is a very good cook but she won't trust herself to work without a safety net (ie, recipe) and feels that its boring to repeat dishes. Although I'm pretty sure she did so when we were kids (weeknight dinners I do remember some regular dishes in rotation). So I have no "written gem" to share, but I do enjoy thinking about some of those dishes from tables past.

I grew up in Cherry Hill, now live near Princeton and work in Cherry Hill. My husband lived in Marlton for several years, so we sometimes drive south to go back to some old fav's. Happened to go to Los Amigos 2 weeks ago after along absence...I like Pho Eden in Cherry Hill, Norma's Middle Eastern, and of course Fuji in Haddonfield for top tier sushi. Have had several business dinners at Aldo Lamberti, good wine list and upscale Italian.

Heidi, the crust didn't taste too cheesy (but it definitely had some*), I was thinking I could put some nutritional yeast in the mix, too. I was worried it was going to be "eggy" and it wasn't, there must have been some kind of flour in the mix to bind. I've seen a few recipes online that seem to be too quiche-like, so I was pleasantly surprised by her version. *She was designing it as a healthy lunch or snack for her hubby (my co-worker) and I know from his lamentations about food cut out of his diet she would have kept the cheese binder to a minimum.

the only baked good I buy somewhat regularly are the banana/choc chip protein muffins. Reasonable in calories (120) and gets me some protein for mid-morning snack. They are made with egg whites so they have that sort of spongy texture but I like the flavor. Plus they will keep for a week in the fridge. Had tried brownie bites once and wasn't a fan. Don't recall why exactly...just not good enough to buy again.

co-worker brought couple of slices in something his wife has been working on, a zucchini crust pizza. She finely shredded zucchini, mixed with something as a filler, pressed the crust very thin (like 1/8") and baked it in the oven. I think the sauce/cheese were added after it baked a bit and then finished in oven. Edge of crust was browned/crisp. It was pretty firm, not soggy/floppy. It was surprisingly good. I look forward to further taste tests and further experiments, once she gets the recipe down I'm totally stealing it (gonna make individual sized pies for hubby to reheat for lunch) and I think it would work with a mexican flavor profile, also.

I'm with you, because of the fattiness of salmon I like it crusty and brown. There is a restaurant we go to that I always order the salmon because they cook it on a hot flat top grill and it crusts so nicely. When DH grills boneless chicken breasts...I pick off those incinerated, jerky like pieces on the edges. Also, I always ask for the most well done bagel at the bagel shop.

just picked up a can of dolmades (stuffed grape leaves, vegetarian) today and they were quite tasty and didn't taste "canned". The grape leaves were tender. There were 10/can. It can be found on the shelves where they keep the other jarred relishes/veg and near the canned tuna.

Thanks for the Crepes gives a great tip, which I do also, about putting the larger/stemmy pieces at the perimeter of the baking sheet. Another thing, when you reduce the amount of oil actually coating the cauliflower, is that I like to actually lightly oil the baking sheet also. Non-stick is even better - I have a dark one and it works especially well because it's dark. When I use a light pan and a dark pan at the same time, the difference in cooking time is noticeable.

the only "picking" I do is the giant plastic bags (now they use a ziploc type) with grapes - I'll pull a small bunch out since I don't need 3 lbs of grapes. Same goes for cherries. But I do have a bit of squeamishness after seeing some of the hands that have been in those bags (will try to find a bag at the back that looks less likely to have been "violated").

no, not acceptable. But basic sense and manners seem to be absent for many people. Those clamshell packages are weighed and sort of sealed (snap close, but it's a concept) and that's just wrong.

definitely, those types of postings first drew me in to this web site!