Susie Q

I was just at the Gardena store today to pick up miso and a few other items. If I'm not mistaken I think the $1 membership is good for a month. I just get the $10 one. The stores are all lined up for a nice bit shopping on Artesia Blvd with lots of little interesting shops in between. You can start at Marukai, Drive to the next block and hit Marukai 98, and 99 Ranch then drive right on to the freeway back home.

Have you tried Popeye's mild? It is just right for me. A side benefit of Popeye's chicken is that I can eat the cold leftovers without biting into a coagulated grease pocket that KFC's chicken always had.

How long does the Waring Pro take to bake a waffle? And does it need to warm-up again between waffles? Thanks. ← There is a light that comes on when the iron is ready to make another one. And it's back on by the time I lift one waffle out and am ready to pour another. Some other notes. It's easier and cleaner to use Pam instead of a brush on the grids. The clear batter measuring cup has a black fill line on the outside that will wear off. Before the line wore totally off, I just scored mine with a knife and it works fine. The unit cleans up very easily.

We had been to restaurants before, but for some reason when I was 4 or 5, my brother and I acted up for the first and only time. We were loud and very antsy. Told to settle down. After the second time my father took us out side, gave us a spanking, and then made us apologize to the manager, the waitress, and to each of the other tables for ruining their dinner. The embarrassment was worse than the swat. We were complimented on our manners from then on no matter the occasion.

I thought the episode was very good but I did wonder if Fergus Henderson has always talked and acted that way, had on-camera shock, or was deep in his cups.

If anyone is interested check out your local Borders, the second Soprano's Cookbook, Entertaining something something is a mere $2.99. Carmella is on the cover.

Impatience won out. I've got a regular lemon tree that gives huge lemons but only a few are ripe now and a Meyer that is giving a mother load this year. I'll start a full Meyer once they've hung for a bit. I ended up doing a 8 huge regular lemons to 6 smaller but large meyers and a lime from my neighbor. Just to see what I end up with. They all got microplaned and set to steep on Thursday.... ................So I wait.................

I buy Stubb's for my dad...I do his shopping. I prefer my own vinegar sauce but for a bought sauce I like Lucille's. It's a restaurant brand. Sadly Grandma's BBQ Sauce that is no longer made. Loved that sauce.

Gastrophile - lover of food

A tomato....out in the garden.....warm from the sun, picked right off the vine, rubbed on my shirt to clean, eaten like an apple, with a sprinkling of salt from the shaker tucked in my pocket. Crusty bread with butter and jam. Big, fat, tender, medjool dates.

So that's the reason the little bit of T-shirt bulge. Here I thought it was the good food. N.O. is tonight! Looking forward to it!

Thanks for the idea! I added a bit of leftover pulled pork BBQ (lightly dressed with a vinegar BBQ sauce) and a bit of drained collards to the rice for the filling. Made the omelet and topped it with a bit of regular BBQ sauce for a "Southern Omuraisu" It was tasty! I know my cousin's little kids would love the original.

If my pig could sing "Circle of Life" I wouldn't dispatch him and turn him into BBQ. That porker would be on tour fattening my wallet. How does the old joke go about the pig that saved the farmers life and was missing a leg..."A great pig like that you don't eat all at once." All fun aside. I have great respect for the meat I eat. My grandfather was a full service butcher and I went hunting with my uncles. I know what it takes to put meat on the table. I appreciate every bite.

Double dippers should be grabbed by the scruff of their neck, frog marched to the street and made to lick, or drink from the gutter. Now it's another thing entirely if one asks another if they want to try, or share, food or drink from the first's dish, cup or fork. I've taken a sip of wine, a bite of food that's offered, and I've offered drink and food that way too.

homemade "Sugar Pop" .....kettle corn

Could it be Skordalia? I may be wrong.

I tape the episodes and fast forward over the skits and schtick too when I watch them. It's get's to be a bit much. Still NR is a head above what the food channel offers.

They have in my area France, Spain, Italy, Germany, Southeast Asian Specialties also for $9.99 (soft cover).

A boxed and canned thanksgiving dinner for 12. They spent a lot of money on crap because they couldn't cook. I wasn't aware of this. Absolutely everything was either from a can or box. Even the turkey was a brown and serve thing. The dinner was still 4 hours late. The only fresh and scratch made items were the ones we brought and were quickly gone. The next day I stayed home and made Thanksgiving my way. It's my favorite holiday so my soul had to be fed properly and left in a good state. I appreciated the invitation they extended and I was invited back for any holiday dinner if the future at their house, but I'll say "No thank you, I have other plans." even if I don't.

I'm reading Michael Ruhlman's book The Elements of Cooking (Love that my librarian loves food and cookbooks.). In his Notes on Cooking section he's surprised that Madeleine Kamman puts a Knorr bouillon cube in her veal stock. She tells him over the phone that the salt and MSG add a greater depth of flavor. Both sides of my family never used it in cooking and then the MSG scare came along. So we got in the habit of saying "No MSG please." at restaurants. I should buy a bit of it just to try it. Then I'll know for myself. Interesting thread.

I wish they would publish one on Arab/North African/Persian cuisines. I have France, Italy and Spain. I buy them when Borders offers 30% off coupons and will continue to buy other titles. I keep them on the side table in the living room. Most guests look at them rather than the art books I also put out.

Not a chocolate lover but these are very good. Their price is even wonderful.

After buying a grinder attachment for my Kitchen Aid mixer I qualified for a free subscription to either Gourmet or Bon Appetit I chose B.A. because I get "stand current" Gourmet issues for next to nothing at the library resale shop. I'm curious to see how what direction the magazine will take. I grew up with Gourmet and Bon Appetit in the house. Mama's collection made the moves to each of the new houses. I still like re-reading some of the older issues. P.S. The first two "new" covers (Jan. and Feb.) looked rather cold to me. The pancakes looked good but everything around them on the cover, from the background to the lettering looked to clinical.

I love my Waring Pro (model #WWM200PC). It was either $39 or $49 at Costco. It makes about an 8" round waffle divided into fourths. It's one that you pour the batter, close it and flip it over. The waffles come out light, never heavy. A beeper sounds when they are done. It has a darkness knob with several different settings. Plus you can leave it in longer if you like them super extra dark as my dad does. If you use Marion Cunningham's (Fanny Farmer Cookbook) yeast waffle recipe you're in for a real treat....you just have to start them the night before. You can find the recipe on line too.

Cook's Illustrated recommends Forschner Fibrox knives. 10" Chef's Knife is $27.74 at Amazon. I haven't tried them yet, but they're on my Wish List. Linda ← I bought one earlier this year at Amazon. Loved it so much that when I saw they had them at Smart and Final for $19.95. I bought another one and the 10' bread knife to boot. I've got a small hand and it's comfortable to use, but it also just as comfortable for my friend with a bear paw of a hand.