BeeZee

Just tried the 2% today, they just started carrying it in a small local market (Whole Foods also has it)...love it! Wonderful creamy texture, not overly sour, very rich tasting. Had it mixed with some diced apple and pear, honey, cinnamon and nutmeg. Can see using it in more savory applications, too...anyone use it in soup?

Just another multi-cultural suggestion for "used" chicken from the soup...last time I used the chicken meat (shredded) for enchiladas. With all the chiles, sauce, etc., lack of "chicken" flavor not much of an issue.

I've cut brownies into squares and wrapped individually in saran then put into a ziploc bag...yes, you can nuke them without defrosting. I put on a plate, just unwrap and lightly cover with the saran, and experiment with the timing. Depends on your microwave and the size of the brownie square. With the right timing, it's great.

When I was a kid growing up on Long Island (NY), I remember the wonder of a trip to "Texas Ranger Burger" or something like that. I think the Ranger Burger had coleslaw on it, I'm sure the decor was thematic since it made an impression on my 6 year old brain.

I'm snacking on Seapoint Farms dry roasted edamame (lightly salted) right now. So I get the crunchy, not too salty taste and can feel virtuous that I'm eating a low fat, high fiber, high protein snack instead of the Nacho Cheese Doritos which I've been thinking of lately...

Seems that a lot of the dishes would include raspberry, either garnish or in a sauce...

Couple of months back I did some serious burn damage (too-hot pizza) inside my mouth...icecream and yogurt made it feel better.

Depending on the flavor you're working with, might try to mix in some tehina.

Well, I think everyone has conflict around washing dishes and all that it entails...but specifically around cooking/eating my husband: 1) puts salsa on any rice/grain side dish...forget about the fact that I may have carefully seasoned it to match the other flavors of the meal. 2) when I put out something with multiple sides (ie, chopped garnishes, salsas, chutneys, salads) - he'll ask "how am I supposed to eat this?" - like there is only one way to correctly eat all the elements 3) as others experience, if allowed to cook anything manages to make some kind of mess (pot boiling over, food splatters) and does not suscribe to the "clean as you go along" camp 4) tends to lick cooking utensils...even if they have been in contact with not-yet-cooked meat (one of my huge phobias) Big plus: will gladly eat just about anything I cook for him, with enthusiasm, plus seconds (except meatloaf)!

The fallback snack in our house is unsalted pretzels dipped in hoummos. I've also been known to dip them in peanut butter or cream cheese. If feeling guilty, dip baby carrots.

Roasted veggie lasagne for us!

I've been using the dw (liquid det) for a couple of years, haven't seen any negative effect on the metal trim. I probably don't use it more than 2x a year, but I'm the 2nd wife using this particular set, so I know it's been OK for a while...

Agree that a fresh bagel with cream cheese and sweet tomato slices is sublime...and I do slice the little grape tomatoes crosswise and arrange on top so each bite has a tomato! Steven, swiss cheese w/butter was one of my late grandfather's favorites (although I think he put it on rye bread). I also enjoy cream cheese w/preserves on my bagel (breakfast only). One of my favorites is getting a really fresh bagel which is very slightly warm in the middle when you cut into it, and smearing a thick layer of sweet butter, so that your teeth leave marks in the butter when you take a bite! Better done at home, the butter at the bagel shop is too soft and melts into the surface (if they even use "real" butter).

I haven't been back recently, but I had a great meal at La Fontana in New Brunswick about 5 years ago. Service was professional and attentive, we had a very nice meal. I live in an area awash in red sauce, really miss having a Northern Italian place nearby for a change of pace.

Step-daughter made the following in about 5 minutes, I've already started thinking of enhancements... 1 bag each chocolate morsels and peanut butter morsels...put in bowl and microwave until melted. Pour half into a small square pan (preferable disposable aluminum to hide the evidence). Scatter mini marshmallows and broken up pretzel sticks over. Top with remaining melted chocolate mixture. Cool until firm, cut into squares. I think she said she saw this on Sandra Lee's show, I won't hold it against her since she's a kid. But imagine playing with the mix-ins, the sweet/salty/chewy balance...

I started reading Gourmet in my 20's...living in my one BR apt., having potatoes for dinner 'cause I was unemployed and broke...relishing each exotic page and dreaming of a time when I might visit these locales...trying to imagine what the recipes would taste like. I used to savor each issue when it arrived, rarely sitting down to read the whole thing, but spending time over a week or two to slowly savor each article.

Check to see if the "designer" from the kitchen store is a member of NKBA (the letters would be on their biz card)...National Kitchen and Bath Association (if memory is correct). If you aren't using the services of a trained professional architect/interior designer, at least you'll know this person has some professional training/accreditation. As someone who has a B.S. degree in Interior Design I can confirm that there is more to the process than you might think. And if the store is going to credit the $500 towards your purchase, they are likely just trying to weed out the people who "window shop". If you pay someone to design and install your cabinets, they are responsible for doing it correctly. If you mis-measure something and it doesn't fit, you're out of luck.

aah, soup....I'm always saving small bits of things in the freezer because although they aren't enough for a "meal" they can contribute to soup sometime in the future. If you want to stretch the food dollar, it's fun to be creative and make a "kitchen sink" soup. Never the same twice, but always tasty! Little portions of meat are also good to save for chili or enchiladas, or chopped finely to use in lasagne.

If you cook a lot of Asian meals, you should be able to cut down on the use of meat. We (Americans) are used to having a big portion of meat for our meal, when I cook stir fry, for example, I reduce the amount of the meat (chicken, seafood) down to 3-4oz. per person and/or incorporate tofu for protein. Meat is the highest % of cost in home-cooked meals (and the fresh herbs are a killer). Agree also that buying bulk packs and portioning/freezing is another huge cost savings if you have the freezer space.

My husband loves Lean Cuisine Santa Fe rice and beans (puts extra salsa on top) and eats for lunch...so always have 2-3 in the freezer. I often have a package of frozen pierogi for the super-carb craving that only potato in pasta will cure! On the healthy side, frozen shelled edamame...throw into stir fry.

In the ready to eat category, a couple of yogurt companies have flavors which are too sweet for breakfast, but I like for a snack or dessert. Stonyfield Farms "Caramel Underground"; Yoplait has their line called Sabor Latino which had tropical-type fruit flavors but recently added Dulce de Leche and Horchata (almond-cinnamon). Yummy. They are under 200 calories per container.

Decidedly unphotogenic...leftover pineapple noodle kugel from dinner last night. Reheated in the microwave just long enough to hear the butter sizzlin'....oof, that's rich.

FYI, if anyone is a golfer, this is around the corner from one of the nicest courses I've played recently, The Architects Golf Course! Unfortunately, didn't have an opportunity to stop in for a bite after my round...

No photos...after reading the posts about pizza, then about grilling pizza, I gave it a shot (nervously) last weekend. Bought pre-made dough at the supermarket (hey, for $1.49 it's a cheap way to experiment). Divided dough ball into 2 pieces, stretched out to oblong shapes, oiled top and bottom. Cooked on gas grill, a little nerve wracking to transfer the floppy dough onto the grill (some thin edges kinda folded over a little), but it actually turned out pretty good! DH requested I make it again soon after he scarfed it down (3 cheese, pesto, roasted peppers). So thanks to everyone for giving the pointers!

Sort of reminds me of the Global knives...for your "project" at school, I'd assume? I think they work for that...