Susie Q

Those rubber garlic skinning tubes. Just use the back of your knife. If you don't want it smashed use lighter pressure. Slicing Guides. They make one for everything I think.

Gourmet Cookbook 2 VOL SET in a slipcase. Christmas gift from the 80's. Embarrassing only because everybody notices it, thinks I've cooked from it, and asks me about it. I should crack it open and dive in.

Something similar like that happened to me and friends at P.F.Changs. The guy squated there trying to chat us up while resting his chin on his fist on the table as he was concocting some sort of oriental dip just under his nose. YUK!

Regular burger: Rare burger with mayo or thousand, grilled onion, lettuce and tomato, on a grilled sesame bun. fancy burger: Rare burger and sesame bun with bacon, mushrooms, grilled onion, swiss, with mayo and Maille Original Mustard. Fast food: In-N-Out - Double meat with grilled onions.

Oh yes, the hand cut lamb sandwich at Phillipe's, the hand cut pastrami sandwich at the legenday Langer's in McArthur Park, the red tomato & escarole sandwiches I make on a crusty hazelnut sage baguette, the long departed Ship-Shape hamburgers on sourdough dread [RIP], and my all time favorite ... Niman Ranch applewood smoked bacon, fresh ripe tomatoes, escarole, homemade mayo on Buona Fortuna bread. Yes, the BLT is my fav!!! ............................................... .................................................. Love Phillipe's! A Lamb dip with sliced bleu cheese tucked inside. Then a touch of their hot mustard here and there added at the table. Oh, mustn't forget the coleslaw and a baked apple after!

Sometimes the check is misplaced, but I wonder how many times they have heard "The check is in the mail." or "I'll promise to send it next week." or just had their letters and calls ignored. It had to be pretty bad if they are having to resort to this method to reach the parents and get them to act. I don't fault the schools at all. The article did say that some schools still gave them full access to the salad bar if they wished to eat something else.

Like others. 1:1 is what tastes best to me. If I'm wanting a "beefier" dressing I'll even go 1/2:1 (O/V) adding crumbled cheeses to bring up the fat component.

MMMMMM! Toast Thin and crisped through. Super thick sliced that's crunchy on the outside chewy on the inside. Lightly toasted perfect for a BLT or Club. Darkly toasted to dunk in a morning bowl of cafe au lait. Buttered, cinnamon spiced, jammed, cheesed, milked, gravied, fruit or veggie topped, meat or roe enhanced.... it's all good. Party On!!!

Hot House Cucumbers. I'm always tossing the last quarter of one.

My dad thinking I needed one after somebody was raving about theirs, bought me a Cuisinart DLC8 food processor two weeks ago. Last week at the Salvation Army Thrift Store I came across a Cuisinart Disk Storage unit with three disk blades and not a scratch or wear spot on them. Looked brand new and they wanted $5 for all. I hid it until I could go home and check out the size of my unit and then boogied right back. The case contained two blades that didn't come with my unit, 2mm slicer, and small grating disk, plus I have an extra 4mm slicing blade all for $5.00.

Jams and Preserves - Sarabeth's is good. Maple syrups galore Stroopwafels Different oils -------------------------- When they have them I buy the store out of... King Leo's Pepermint Sticks for my dad. Found 7 boxes in Pico Rivera last week! King Leo's Key Lime Puffs for me. Found 4! Fralinger's Salt Water Taffy for my dad. Maybe they're not gourmet but it seems Marshalls and Ross are the only places I can find them and I refuse to pay Vermont Country Store prices and shipping for them.

I just saw a set of those at the Long Beach Antique Mart yesterday. I received my grandfather's butchering knives, cleaver, steel, sharpening stones, and heavy wire brush. all F. Dick except the stones. He was a butcher for Safeway in the 30's. I also received the big goblet he liked to eat cornbread and clabber out of. I was given three huge cast iron dutch ovens used in my uncle's sheep camps, my mama's iron abeleskiver pan.

It was my day off so braised shortribs and gravy, roasted carrots, basmati rice and a vinegar dressed slaw. For dessert cherry crumble with vanilla ice cream.

Give it some time and they'll be back. Anything that's "in" becomes scarce and the prices go up. If Country Home, Martha, and Country Living have an article on something it becomes a sellers market. The same thing happened with hankies. p.s. Birder53, thanks for the denim shirt idea when frying. Three chickens were fried without an "OUCH!"

If it's 6 months into a nuclear winter I'd try one. But not until then.

When it comes to germs I'm more fearful of hospitals, airplane interiors and buses than being at a restaurant...unless it's a gamey roach house with mildew decorating. I live in Los Angeles County we have a letter system for health inspections. I'll eat at a B restaurant but not a C. I only had food poisoning once and got it from an A graded restaurant. If something is out of sorts I can always leave but I won't get phobic about it. I can't live in a bio-bubble.

My mama used to make a great Dirty Rice with whole fried gizzards in it. Soooo good. Haven't had it in ages but this thread has got me wondering. Now if I can just remember what all and what amounts she put in it.

Thanks for the site Octaveman. I'll check it out. Country Cook thanks for the info too. I thought that boards showing the full growth rings of a tree and in a natural shape might look interesting and be different. Who knew they would be hard to fine if even possible to find. Thanks again.

Thanks for posting the Legacy Wood Crafts site. Does anybody know of any places out there that sell solid round cross cuts of untreated wood? I'm looking for a couple of large natural and rough around the edge looking wood boards to put cheeses and meats on for guests to slice as they wish.

I want steak. I want it rare with an Advil chaser.

I had infestations in the past. My dad said to put everything in thick freezer bags and use unwrapped spearmint gum in the shelves and drawers to keep them away. It seemed to work... or so I thought. I lifted out a bag of egg noodles (double bagged) I didn't see any moths or larvae at first but I could see all the bead like, pale moth excrement rolling around the bottom of the bag. Fresh bought bags didn't have that. I tossed everything once again. Cleaned it up and tried it again. No problems....yet, but I wanna try the containers and bay leaves. In the past some moths have gotten under lids any particular container recomendations? How often do you need to replace the bay leaves?

Sorry I missed it. In the early 90's I wrote Martha Stewart magazine saying that they should do an article on Beeton because she was the Martha Stewart of her day. They never did, I guess Martha wanted to be seen as "THE ORIGINAL".

I wish they would replay the Montreal episode. The only one I've missed. Seems like they never will as they have run several other episodes multiple times since then.

I too have ruined far to many clothes while cooking. I went back to using aprons; regular ones and also the "granny/50's housewife" kind. I like the idea of an old denim shirt for frying. I hate grease pops. OUCH!

They had it at at the Long Beach, Calif. Costco. Shrink wrapped so I didn't delve into it. The next day when I went back they were gone.