Porthos

Oysters. Tried em twice. That will cover me for life. I love most sea-food and shell-fish - just not oysters. Sweet potatoes were put on this earth to torment me. The mere smell of a roasted sweet potato makes me gag.

I'm a South Beach Diet devotee. Accordingly I see "pre-digesting" food in a blender as inherently bad since it passes out of the stomach too quickly. Just my take on it ... YMMV.

My B-I-L and S-I-L bought my wife and I a spice rack which sits on the counter. We have returned it since we don't have room on the counter. It was given and received with love - it just doesn't have a place here. I will report back in this thread after I have spent my cash Christmas gifts since I seem to always find something new for the kitchen. I know it won't be another knife. I have a well-stocked knife block and a knife roll for my away and volunteer cooking. If I bring home one more pot or pan to store I may be put to death by my 23 y/o daughter who cleans the kitchen. As an aside (and now a source of more cash) my DW purchased a portable DVD player for me even though I had shown very little interest in one. I think she was hoping that getting it would change my mind. I have returned it which gives me more cash than usual for finding something for the kitchen.

Discretion is the better part of valor. Being safe is good.

That's great. I actually know someone I could give it to. But I won't.

Can I bake and frost bar cookies and then freeze them? Will the frosing hold up?

Well said.

La Vie En Rose in Brea, CA. Menus are not in PDF but it is an extremely easy to navigate site with plenty of info.

I don't use a mobile device only a regular PC so this is just for your regualr PC user. I want to be able to know your hours of operation, address and phone number, and be able to look at a menu with prices. PDF is my preference. This is what I'm going to use to decide if I want to bring you my business. Everything else is an extra and should not get in the way of the basic information.

The OP did say in a subsequent post that they had tried to deal with it that night and had not been successfull.

I'm on my own this very night. I will go out for an entree salad with grilled chicken. It works with my South Beach diet and I really enjoy salads for dinner.

I carry my knife roll in the trunk. Having my knives is important to me. The rest of it I can make do with what I find.

You can substitute wheat berries for spelt in this recipe. (Barley-Spelt Grain Salad)

Smoked ham hocks, great northern beans, an onion and time in a crock pot --> dinner!

I've started up on South Beach again and was wondering if other eGulleters use this diet. I'm looking for recipe ideas for breakfasts. Can anyone tell me what you've done for breakfast that works well for you?

Looking good.

That altitude adjustment is approximate but useful. The barometric pressure also affects the boiling point. but something close to 204 degrees F is what you should be seeing. You can google water boiling point altitude to get more detailed info if you wish.

As I came into my local Walmart (Rancho Cucamongo, CA) this morning I saw a guy who had filled his cart with every available can of Wondra they had. I would suggest checking your local Walmart.

I posted a recipe for Garlic and Black Bean Chicken in RecipeGullet. It takes less than 1/2 an hour to make.

Serves 2 2 Boneless skinless chicken thighs 1 1/2 Tbl Olive oil 1 Rounded Tbl Minced Garlic 1 1/2 tsp Granulated onion 1 Chicken bouillon cube dissolved in 1 cup of hot water 1 15 oz Can of Black beans, drained Salt and pepper to taste Cut the chicken thighs into 1/2” cubes. Put the oil into a 2 qt sauce pan over a medium high heat. Add the garlic and stir for about 30 seconds, then add the chicken and the onion. Cook, stirring occasionally for 4 minutes. Stir in the chicken bouillon/water mix and bring to a boil. Continue cooking until the liquid is reduced by 2/3. Add the beans, bring to a boil and then simmer for 5 minutes. Serve in bowls or over brown rice.

I Like It! I am very into portion control and only cook enough food for the meal we are having so leftovers aren't generally to be found.

I had reason to use a 600 with the 6-wire whip to make whipped cream this past weekend. I started with one cup of heavy cream and it didn't want to whip. I had to add a second cup before it started thickening up. Never had that problem with my 11-wire whip.

I dunno. They may be of questionable quality but they are recognizable kitchen items. One of my favorites is the garlic grating bowl they sell at county fairs. Last year the guy demonstrating it was wearing chef's whites. I had to choke down my laughter.

The ingredient list on my bottle of Karo says that it contains light corn syrup, high fructose corn syrup, and vanilla.

I went back to the store and bought more couscous. The bulk container said to use 1 1/2 cups liquid per cup of couscous. It called for fixing it the way I have been. I checked the back of the box of Near East and it called for 1 1/4 cups of liquid and it contains 1 cup of couscous. I decided to try 1 1/3 cups of stock and 2 Tbls of olive oil. The consistency was what I was looking for. I have passed the new ratio on to my wife. Thanks everyone for your help.