Dana

I vote for the vacuum seal method as well. We bought some pecorino in Italy in the fall of 2001. Had is vacc'd at the shop. Brought it home. Used the last the other day. Still great. Told the husband that it's time to go back to Italy - we're out of cheese.

The only way I can stomach canned tuna is if it is almost unrecognizable- i.e. covered up with a lot of other stuff. My mom used sweet pickle relish, so the pieces were pretty small, along with HB egg, some store brand of mayo or other spread, and sometimes celery. I can hardly choke down a tuna sammich ---maybe that's why???? It does help to use white albacore and not the 3 for $1 stuff. I'm sure that's all she used while we were kids.

Trying to get the fridge emptied before vacation, so I had: Bagel pizza margarita Homeade lox and sour cream Hoegaarden

Only served cake and punch at the reception. Went to the big city (Wichita, KS) to the now-defunct Mr. Steak, and had probably the worst steak and lobster - I was only 17 and had never eaten lobster before. Amazingly, we are still married, and have made up for the bad meal several times over. My cooking skills have improved as much as out palates - Hubby weighs 80lbs more now (26 years later) than when we said "I do".

The worst I've had is in the beach communities of the gulf coast.(TX). Not even good enough for cooking.

I have garden fresh tomatoes and basil, and I want to make a bread salad. Should the bread be slightly toasted? Make a vinigrette, or just evoo for dressing? Greek olives? Cucumbers? Garlic and green onion? or red onion? HELP!!!!

Yesterday, I attended a cooking class given by David Rosengarten at Central Market in Houston. He had us served Hoegaarden, and it was delightful. (as was he) It was light and refreshing, perfect for summer. I asked him how he enjoyed his 'stay' on egullet, and he smiled and said that he enjoyed it very much. He said the questions were interesting and he was pleased by the whole process. He'd always done a call-in type Q and A, and that this was very nice. The CM people indicated that he would probably be back in October. I highly recommend his class, I'll go back for the next one.

While the CM I frequent is in Houston rather than Austin, their 9 grain loaf is to die for. Toasted, with softened butter.... Excuse me while I wipe the drool off my keyboard

Thanks so much for all your great suggestions!!! I'll report back on everything.

We'll be making a trip through Napa next month, but won't have much more than a day to see as much as we can. What are the 'can't miss' places? We love wine, but are novices. Thanks so much

Pizzas with buffalo mozz, grilled zucchini, red bells,etc. The buff mozz is just awesome. Without a doubt, worth the price. (as long as we don't have it too often!!!)

I have a DCS cooktop in my kitchen just waiting to be installed (hopefully next week). Due to the present configuration, a drop-in or stand-alone stove is cost prohibitive at this time (1 kid in grad school, one in college) - too much renovation. I will let ya'll know how great it is in a few weeks. I got the 5 burner model with the power burner in the middle and paid about $1600 at EXPO. I wouldn't have any other dishwasher except Kitchenaid. I have NEVER rinsed a plate or anything else that's gone in it. Everything's always sparkling clean.

Why don't you take some time to re-write the booklet they gave you to suit yourself? Include plate sizes and whatever else you need to remember. It sounds like it needs updating, and if you pass it on to the person they hire after you, I'm sure they'd really appreciate it.

For the last 6-12 months, I had a very difficult time getting 3 lb chickens at my local supermarket. All are at least 4 lbs, and often more. To me, these aren't fryers at all. I don't like them so big. What's up with that? anyone know?

I'll try that next time I do steaks. It really does sound delicious. And of course, more butter on top.

Doesn't it usually have a little cinnamon in it?

OK, butter too. I'd probably put a chunk on after cooking, though, and let it melt and drippppp downnnnn theeeee sidessssss.

DO NOT touch my steak with anything except kosher salt and freshly ground black pepper.

For snacking on by themselves, I like Club or Waverly. For topping with just about anything, I prefer Ritz.

Jaymes' Chile Relleno Casserole - delicious!!! Fire-Roasted Salsa Confetti corn Avocado

I make my brine a little strong, then add ice cubes and put it and the turkey in a cooler in the coolest part of the house - usually the garage.(unless it's summer!!!) Works great.

Stuffed Bell Peppers (husband's favorite) Homemade Potato Rolls Mixed Vegetable Salad with Fresh Herb Vinegrette

I made a paella last week according to a Tyler Florence recipe, although all of them seem to be very similar. It came out ok, but not much depth of flavor, or really any particular flavor, in the rice. It seemed a bit greasy, but the chorizo I used was partly to blame. Is paella supposed to be a hightly flavored dish? Maybe I'm just used to eating the spicy rice dishes here in Cajun country. Anyway, I was somewhat disappointed. Can anyone help???

Saturday night: Baked Cheese Balls Spinach Salad (from Cook's) Paella Strawberries and Mango With Sabayon

Me too, me too. I want the recipe too!!!!!