GlorifiedRice

No McRibs here either

No wonder butters expensive! BTW- Is that in current USD? If this isnt appropriate, dont answer, but how is the current state of the USA and Govt seen in Japan? Do they like Bush?

http://www.youtube.com/results?search_quer...B&search=Search YouTube has McRib goodies, including the original commercial...

Is heavy cream expensive?

Too funny to see all these so called Gourmet Foodies flock to this thread like moths to a flame. Admit it!!!!!! You are all closet junk food eaters. hahaha

I will be buying one. Id also like that steak burger samich with the onions and steak sauce to return. I adore the BK Italian Chicken Samich too...

Chef Tell, TV pioneer, dies at 63 By SARAH LARSON Bucks County Courier Times Before chefs were as celebrated as rock stars, there was Chef Tell. The well-known local chef, who gained national fame in the late 1970s on the syndicated television program “Evening Magazine,” has died at the age of 63. Chef Tell Erhardt's wife, Bunny, said Monday that he died Friday of an apparent heart attack. Services will be Monday, Nov. 5, which would have been Chef Tell's 64th birthday, at 11 a.m. at St. Luke's Church in Ferndale, according to his wife. Read on: http://www.phillyburbs.com/pb-dyn/news/105...07-1432165.html

Once again, I find evidence of two people separated by a common language. What is a tuckerbox? ← Sorry. It's a chest freezer. ← I was almost certain that you were referring to a Hoosier Cabinet... I wonder how people in the old days with Hoosier Cabinets dealt with moths? BTW make sure to carefully check all pasta while you are cleaning out the pantry after a moth infestation. Moth Larvae can live in a space as thin as spaghetti. Heres a video of spaghetti larvae: http://my.break.com/content/view.aspx?ContentId=348061

Nikuman! Are all steamed buns eaten as snacks? Or lunch?

You can always get it recoated with new Teflon at some time. I plan to do that when my rare Oxo Good Grips pots and pans lose their non stickness.

Bought a Tassimo. LOVE it! It has milk and 1 inch foam. Tea, Coffee, Hot Chocolate, Lattes, Foam, Crema. ONE machine.

Maybe they can mix the can with this no bake cake mix: http://www.boscovs.com/StoreFrontWeb/Produ...e=Product&rch=Y

http://www.banzai-sushi.com/newsletters/Re...mer_Current.htm I saw this brand at Whole Foods. Wouldnt the rice get hard?

How about dusting the cut sides with Real Lemon powder (most supermarkets carry this now) and placing them on a baking sheet and running a fan on them for a few hours. Flipping them over and fanning the other side. Then dipping them. It might dry them out sufficiently, but not too much to soften.

http://www.batterblaster.com/ Its pancake batter in a whipped cream can. All organic. Is it too dumbed down? Or a great idea?

So I take it that Fat Guy wouldnt like sugar caramelized scallops?

I love a medium rare filet or NY Strip with "GOLDEN CRUST" on both sides. NOT charred, GOLDEN! <pity me> I got my steak makin' down to a science and My stupid ex would cut the crust off every damn time! Notice I said "EX"! </pity me>

Then use Jimmies or Sprinkles

RachelD? Would that be Cambric Tea?

Thats basically ADULT EASY BAKE OVEN fare

Gfron? the link doesnt work. And I have had my fairy bread on whole wheat and its great. Some people use Nutella. Wouldnt dark chocolate bread spread with white cream cheese topped with orange sprinkles look fab?

PALATINIT of America, Inc. 2740 Route 10 West, Suite # 205 Morris Plains, New Jersey 07950 Phone +1 973 539 6644 Fax +1 973 326 9508 info.usa@palatinit.com Thats the USA distributor of ISOMALT maybe you could call and ask

Glory, I don't know what polyol or HSH means. I thought it was clear that we used the SAME isomalt that had been stored. In this case, it may be caramelization of the isomalt. While isomalt is not hygroscopic, the supplier thinks that may be the problem. Tim ← I hate to even imply this cause people get defensive about cleanliness issues when everyone has some pests in their houses... BUT, Is it possible that some critter got in the place it was stored? Im saying this cause in spite of my best cleaning I always bring in a bag of rice from a certain store and a month later I have moths. Everything Ive read this am says Isomalt is colorless and does not caramelize so something contaminated it.

BTW- Isomalt does not caramelize. At least its not supposed to. Was it BULK Isomalt? Did you get it from the internet? Maybe it was contaminated by another Polyol when they packed it. As a side note: you cannot crystalize ginger with Erythritol (another polyol)

Glory, I don't know what polyol or HSH means. I thought it was clear that we used the SAME isomalt that had been stored. In this case, it may be caramelization of the isomalt. While isomalt is not hygroscopic, the supplier thinks that may be the problem. Tim ← Isomalt IS a Polyol. http://en.wikipedia.org/wiki/Polyol But I was wrong, it is HSH that is the mixture of several different or surplus Polyols... "Hydrogenated starch hydrosylate (HSH) is a mixture of several sugar alcohols (a type of sugar substitute). Hydrogenated starch hydrolysates were developed by a Swedish company in the 1960's. In the United States, Hydrogenated starch hydrolysates are provided by three manufacturers The HSH family of polyols is an approved food ingredient in Canada, Japan, and Australia. HSH sweeteners provide 40 to 90 percent of the sweetness of sugar." http://en.wikipedia.org/wiki/Hydrogenated_starch_hydrosylate Sorry...