annabelle

So? They are both sold as canned tuna. I think it tastes better and I am not going to pay a fortune for imported tuna in olive oil.

For shame, Dave. Start a thread and then forget all about it, sounds like something I would do. No worries, though, it'll be on many more times so you can catch up.

I think you have to think of cheap supermarket tuna in cans, especially the chunk light, not the albacore, as sort of a tofu of fish in a can. It's kind of a background note of fishiness, but not substantial on its own. The albacore tuna is good stuff and makes great sandwich fillings.

You do sear meat before braising. I don't have a clue what Heather was trying to accomplish with her take on her mother's crockpot meal of beef stroganoff. As Pierogi said, stroganoff is a quick cook, not a stewed piece of beef. Heather was using the wrong cut and the wrong method. Even her abandoned idea of the pressure cooker wasn't going to save that mess.

If I were Whole Foods, I'd be reconsidering who my beef supplier was rather than the getting pissed off that a bunch of world famous chefs pronounced their meat crap. Go Beverly! I knew she'd get even with Heather with her zen-fu.

TG Heather is gone. That was one silly quick-fire challenge, too.

I depends on the size and power of your food processor and the volume of the bread recipe. You could easily burn out the motor if the bread is too heavy or there is simply too much of it,

Make a pastry cream. It'll give you an excuse to make some sort of decadent holiday dessert.

Dishwashers? That's what offspring are for.

Having lived in a lot of really old homes, older than 100 years, that often had single sinks, I still don't get the no rinsing thing. I always had two dishtubs: one with hot soapy water, and one with hot water. I washed the dishes in soapy water then rinsed them in the second tub, then stacked them in the dish drainer. If the water got too soapy in the second tub, I dumped it out and refilled it. I also dried my dishes and put them away as per the way my drill sargeant of a mother raised me immediately after I was done washing them. And Snadra, our water can beat up your water, that's how hard it is.

Very carefully, would be my answer.

You are showing nerves of steel, Mjx. I would find myself sneaking downstairs and rewashing everything in the middle of the night. Perhaps you could volunteer to do the washing up? Or are you already doing the cooking?

This is exciting! I love your chocolate kitchen.

Go Nyesha!

See, djyee, that's what I was thinking would happen. It sounds like someone thought it would be a great idea. I don't think even an immersion blender is going to help. Has the chef who gave the OP the recipe used it at a previous job?

Lior, is it the vegetable commonly called Jew's Mallow in America? It has a really slimy texture if not cooked correctly.

I thought of butter-pecan. But, I am not much of an ice cream maker.

I'm curious about the texture of this ice cream. Is it smooth like a regular custard ice cream or does it have flecks and patches of butter like a frozenish buttermilk? It sounds like it wouldn't be one of those things that would fly off the shelves as a commercial product.

I would be sorely tempted to suggest to the non-rinsers that they just let their dogs lick the plates clean. They'll look clean, won't they?

I've resigned myself to her being around until the bitter end, Dave, getting more strident and smug as we go. I can oonly hope that she makes it to the finale only to fail spectacularly. If Tom truly "doesn't care about that stuff", then I can only imagine the turnover at his restaurants. Where's Eric Ripert when I need him? He and Hubert Keller can sit on opposite sides of Tom and Padma and bring some sense to the judging. Plus, they can talk to each other in rapid French so Tom can't keep up, just to be mean.

Are they drying the dishes or letting them air dry? I don't think I'd have to wonder about that soapy aftertaste anymore if they are airdrying. That is just odd. I have really hard well water and always rinse everything that doesn't go in the dishwasher: pots and pans, knives, small appliances and coffee pots. I always dry them with a lintfree towel, too.

Okay, so I rewatched last week's episode before watching this week's show. Somehow I missed it that The Cake that Heather Baked was Asian Chef Whose name I can't remember's recipe and that she borrowed it not once, but twice! How is this fair? How does she have the brass to get on her high horse at Judges's Table about Beverley and the shrimp from last week when she has twice baked something that is not even her own recipe or concept? I really didn't want to see Chef Nyesha go. Since the judges seem to make the rules up as they go along, I think they should have sent home Samurai Chris from Moto and Heather. Pick the two obvious trouble makers and PYKAG. I mean, Chris made that disgusting cigar thing and now almost blew it for Grayson with his gimmicky sweet potato chain that wasn't. Heather obviously doesn't play well with others. Dakota and Nyesha should have gotten a pass for the bleu elk(?), since they otherwise had a cohesive dish. I'm reaching the end of my patience with this show. So many missed opportunities and drama.

I thought the same thing, Pam! This will be wonderful.

Someone gave me a box of Whitman's chocolates (I know). I remember thinking they were so awesome when I was a little kid because there was a legend inside the lid that told you what was in each little cubby so you didn't have to make dents in the bottoms to see what they were filled with. My mom really didn't like us to do that. Well, the legend is still there but someone has decided to substitute wax imitations of filled chocolates. Talk about a gag gift. I still love those super cheap filled cherry cordials, though. My grandmother and I would eat them and watch the soap operas together.

My son and I were speculating that Padma may have started hitting the booze again and broke her glass. She used to get pretty hammered before and they would sort of edit around her slurring it up "Pleash pack your knivesh an' go!" *hic*