Porthos

Gordon Elliot hosted a show like that a few years back called (I believe) Follow That Food I will say that the absolute last thing we need is any more "competition" shows. I am so tired of the challenges, Chopped, Cupcake Wars, Throwdown, Chef Vs City, The Next (whatever), etc. My wife likes the TV on for background noise and often chooses the Food Network so I am exposed to this meaningless visual drivel way too often. I love my wife enough to put up with the foolishness they broadcast. A few years ago we were at Disney's California Adventure and came across a competition where they were building (if my memory serves me correctly) a large, like maybe 12 foot tall, Mickey Mouse statue out of popcorn with the food network cameras rolling and the hosts droning on about it. We thought "What a foolish waste of time and effort. Who Cares?" And we are major Disney fans.

Have you ever heard of artichoke nibblers? They're like a crustless quiche. Definitely not lo-cal though.

I liked brussel sprouts as a young adult. I tried them again in my fifties and gagged on them. Go figure.

Update: I made my 2 pans of plain brownies and they were done at 31 minutes. I made 2 pans of brownies with 1/3 pound of pecans per pan. It took 44 minutes to bake using the toothpick test for doneness.

Thanks for the update, Chris.

I have the slicer/shredder attachment and prefer it over my food processor for shredding cheese.

Bump

Could some explain to me, in simple terms, what is the basis of the opposition to genetically-modified or genetically-engineered food sources?

Oops. I screwed up my original post. That was supposed to be 1/3 POUND of pecan pieces.

Not easy to cut up and serve on a platter to a group, however.

I make brownies under the following conditions: Baked in foil 1/2-size catering pans (approx 10 x 11). Baked at 350 degrees. Without nuts they go for 31 minutes. Here's my delimma. I didn't know that I have to add time to the baking if I add nuts. After producing a batch of gooey undercooked brownies I now know. I am sprinkling 1/3 cup of pecan pieces on top of the batter. How much time should I add to compensate for the pecans on top? Thanks in advance for any help you can give me.

I can only confidently answer one of your questions. After hard-boiling, eggs can be kept in the refrigerator for up to one week. After cleaning, eggs are coated with a protective oil that replaces the natural protection that was on the egg when first laid. When an egg is boiled, the protective oil comes off. I will tell you that once an egg has been peeled I personally would not keep it in the refrigerator more that 48 hours. How long eggs will last without refrigeration is extremely dependent on the ambient temperature they are exposed to so there is no magic number to be quoted. When I buy multiple flats of eggs for hard-boiling I let them set out at room temperature for 1 day if the temps are getting above 90 or 95 degrees and for 2 days if the temps are more like the seventies or low eighties, then it is into the refrigerator they go. If it gets over 100 it's into the refrigerator right then. I let them set in the refrigerator for one week and then boil them. Fresh eggs don't peel as well as older eggs and this is why I do what I do to age them.

Edge Pro Thread: My Knife Sharpening Systems - EdgePro, Apex And others I'll be sharpening my traveling knives today for use in a private kitchen at the Northern California Renaissance Faire for the next 5 weekends. I'll happily be using my Edge Pro Apex.

I highly recommend that you read eGullet's Chad Ward's Knife Maintenance and Sharpening or buy his book An Edge in the KItchen. I learned a lot from reading these. If I had read A Edge in the Kitchen sooner I wouldn't have bought a set of knives of which I typically only use 3 out of the 8 knives that came with it. BTW, I use a 10" Forschner when I take knives to someone else's kitchen.

Uh, yep. It's quite the success, too. It doesn't mean you have to buy it. Here's a post I made linking to an article on the money the pancake batter-in-a-can is making (click here). I never said I'd buy it. I'm just sad that it exists.. Hey, it's better than the Aunt Jemima Frozen Waffles, isn't it???? Granted, not by much, but still..... I do use this product in one (and one only) setting. Camping. For camping it is very convenient. I'm fixing pancakes for others when I do this. I don't eat pancakes myself.

Close to something I love: Hormel Chili and cream cheese heated together. Hand me a chip and watch out!

I buy Cascade Complete in the large bottle at Costco. I won't use anything else. I do use Jet Dry in the built-in rinsing agent dispenser as well.

Do they stand up to being run through the dishwasher?

Thank you, baroness, for the link. That makes for good reading. I found TJs in 1978 via my father-in-law and started going there for the wine and beer.

That suggestion is just so wrong on so many levels...

In my opinion you're not missing a thing.

Just brought some pluots yesterday from my brohter's orchard that were picked from the tree and put into my car. Very Tasty. We also go tomatoes that he picked while we watched.

Depends on how successful one is in making decent home-made stock.

Before her gastric bypass surgery my DW used to get the baked potato. Now she has to go for proteins.

I absolutely refuse to eat their burgers. I vastly prefer flame-broiled burgers but do eat some that are cooked on a grill. But the lack of flavor in a Wendy's burger is too much for me. When the family wants to go there I eat a chicken sandwich or a salad or (hangs head in shame) have their chili.