Porthos

We tried it Monday. Tasty as Sabra hummus goes - couldn't really taste the artichoke or spinach.

Anna, what is KD?

Canned green beans for me also.

Mrs P and I both prefer corn oil. We have never chilled the ingredients first. I can make it by hand but much prefer using the whip attachment on my Kitchenaid mixer. Egg yoke, white vinegar, regular yellow mustard, salt and corn oil. It's worked for us for over 30 years.

I haven't watched the show. I can't get past the absurd gluttony I see in the ads for it. 4 pounds of cheese in a sandwich???

Do you change out the water for cooking?

Except for Julia Child this is my take: "Yawn. Seen it before." Since there is very little on the Food Network that I watch I'm not surprised that overall the cooking channel is pretty much worthless. I will watch Julia forever wherever she is on the air.

French Toast!

Has anybody already posted about the Sweet Potato Fries? My DW just loves them.

IMHO teaching became way secondary to entertainment on Food Network a few years ago ... sad but IMO true.

I don't remember where I read this but I do use it at a guide: the diagonal measurement of a rectangular board should be 4" longer than the knife you use. My 10" knife has an overall length of 14.5". My go-to cutting board is 12" x 18" yielding a 21" diagonal. When I use my smaller cutting boards I do notice the difference. I would imagine for a round board you would want the board's diameter to be knife length + 4".

I've never purchased fresh ginger before but I need to grate some for a dish my DW is making. Do I need to peel it first before grating?

I use his recipe also but I scale it up to cook 1 or 2 pounds of rice at a time. I portion and freeze what I don't use and then reheat it in the microwave for other meals. Works wonderfully. I use (hold down the howls of shame) house brand brown rice and am happy as a clam with it.

Does anybody make home-made bleu cheese dressing? Is it cheaper?

I have never personally afforded foie gras myself but as I have watched this thread I have had some very specific thoughts. To a large extent it comes down to world views/religious beliefs. PETA members hold a world view that animals are not meant to be eaten. I hold a world view that animals are available for food - BUT - they should be raised and slaughtered humanely. If someone chooses to be vegan for whatever reason I don't feel the need to try and make them eat meat. I want my right to consume meat to be tolerated as well. I do believe it is a right since in the US religious beliefs are not to be regulated by the government.

What great advice. Thank you for sharing it. It brings a great perspective to use.

I just love recipes that call for 2 carrots or a small onion or whatever. How small is small? Tell my an actual measurable quantity. I don't care if it by weight or by volume, just make it measurable!

My DW uses their packets to flavor her home-cooked quesadilas.

Ok I watched the video but I can't figure out what it is.

Where do you buy these lids?

I have worked on my knife skills a lot in the last few years (I've been cooking for 4 decades) but I find mincing garlic to be a royal pain in the postierior. I still prefer my unitasking garlic press.

Del Taco is my go-to fast food for Mexican fast food. I find the food superior to Taco Bell. For breakfast the shredded beef breakfast burrito is excellent. For lunch or dinner it's the Classic Chicken Burrito. I also like their chicken soft tacos.

My stove is only good for applying heat to food I'm cooking. I've wanted to say that to AB for a few years.

Can you split the dough between 2 containers and do you have a Target anywhere close to you? Target sells jumbo size 2 1/2 gallon Hefty zip top bags. They may be available elsewhere but that is the only place I know to get them.

Just how much are you trying to store? What are you trying to store?