Porthos

Pierogi, I'm in the inland empire but DirectTV does have channels 24 and 58 as part of their programming. Thanks for the information. I swear I saw part of an episode mid-week within the last month. Oh well... My DW, My DDs and I are volunteer participants in the Southern California Renaissance Pleasure Faire and so our weekends are spoken for until the end of May so I'll have to wait until June to start watching. I hope it's worth tracking down.

I can't seem to find this show in Southern California right now. I sent an email enquiry to DirectTV and they just told me to use their website to find it. I tried and failed. Can any one tell me if it is actually being shown in the LA market these days? I've never been a viewer and am curious to see it.

Incredible stupidity.

I'm in my late 50's and Carl's by far is my goto burger and has been since I was a teen. The flame char-broiling produces a much better flavor (IMHO) than you can ever get from a grill. In-n-Out is #2 for me because of the grilled onions they offer (yes - I now they're grilled).

My Cooking method: I prefer the point cut which has a bit more fat - but don't worry about the fat for the finally product. I am not brand-specific, I just buy what's on sale for Saint Patrick's Day. I use (depending on the qty I am making) either my 8 qt electric chicken roaster or my 18 qt electric turkey roaster. You can use a dutch oven in the oven also but having an insert helps. I put corned beef (fat side up) onto an insert so that it is up off of the bottom of the vessel, and then sprinkle the spice packet over the meat. For each corned beef I use one can of bottle of Guinness beer poured over the top to wash a bit of the seasoning into the liquid. I cook at 275 degrees F for 8 hours. After the cooking I pull the meat out and allow to cool for a few minutes and then scrap the fat off before slicing. FWIW I use this recipe to cook 3 or 4 at a time to share as part of a lunch feast with my fellow guild members (but not the public) at the Renaissance Pleasure Faire and have people tell me that "I don't like corned beef but I like this."

What a genius idea. I haven't bought fish sticks for years. Fish sticks and cabbage have just been added to next week's grocery list.

I spent part of my "can't sleep tonight" night looking at the le creuset website. I looked at pictures and products on the american, UK and France pages and couldn't come up with anything that looked like the ebay photos. Something in the handles looked different from all of the offering I saw. This offering is from a reputable seller - however, I wonder if this really is a Le Creuset piece... Just me wondering - not accusing.

That is the basic tact my DW and I take. We shop together. My DW had bariatric surgery last year and so now meal planning (using what's in the larder) is based upon getting her enough protein. I'm unemployed right now so planning and cooking dinner is something that I do. When we are both employed (my DW is employed) then we take turns figuring out dinner. The one thing we have figured out that does influence what meat we buy is that fact that lean pork and chicken breasts tend to be too dry for her to digest easily so we are avoiding buying those for the time being.

Do drinks count? I like Maker's Mark with Sprite Zero for a mixer.

I prefer the Shiraz but I also use the Sauvignon Blanc when I want a white.

We keep 2 jars of peanut butter in the house - organic nuts only for my wife and regular grocery store Jiffy for me. I like the higher viscosity.

See http://www.dictionary.net/rectify definition 3. I don't know enough about the alcohol industry to know if this is where they get the apearant authority to do this or not but found it interesting.

Your DH and I have something in common We use Sharpies (sometimes referred to as a nalgene pen) when can be had at Target, WalMart, etc., to label our freezer food. It doesn't come off like other markers.

This may be too pedestrian but my mom used to slice up rhubarb, cook it up with some sugar and serve it as a fruit side dish so dinner. I really enjoyed it.

Burr grinders were recently discussed in

FWIW I was able to reduce my cholesterol following the South Beach Diet.

Absolutely.

Thanks, Tracey. I just signed up.

What a way cool deal.

I'm not a gourmet coffee drinker. I drink Yuban brewed in a Hamilton Beach Brew Station. But I have noticed something that puzzles me. When I brew a fresh carafe of coffee it tastes ok. However, the next day when reheated in the microwave it is smoother and a little more flavorful. I'm curious if anyone can tell me why this is.

Beef braised in red wine with brown rice.

Because of the mention of onion confit in a thread on slow cookers I decided to give it a try. I went simplistic (looking for just the onion flavor) with just a stick of butter and 4 pounds of brown onions. I cooked them for about 16 hours on low, and wanting a higher level of carmelization than I seemed to be getting, 4 hours on high. I was personally pleased with the results. I boiled some barley in beef broth, drained it and stirred in some of the confit for a side for last night's dinner and my DW and DD both enjoyed it. I did too. Perhaps a silly question, but if I choose to not add herbs when I make it does it still qualify to be called an onion confit?

I'm ready to stock up on Thin Mints. :wub: However, my source for GS cookies stopped selling them so I have to wait for the girls to set up shop outside of the supermarket.

I cook for one of the guilds at the Renaissance Pleasure Faire and found this barely-used 2 qt SS sauce pan for 2.69 after my senior's discount. It is quite heavy and the non-stick surface is intact. It will be a handy pan to melt butter in which is what I bought it for.

Brown butter, asparagus and cheddar frittata (got to clean the stove tomorrow):