pax

There was a fairly recent and small study of products containing HFCS. Of the products tested, 1/3 of them contained mercury, as some kind of by-product of the making of the HFCS. http://www.ehjournal.net/ Maybe that spurred it?

I am addicted to Hempzel's Garlic Sourdough Pretzels. We order them by the case. They have other flavours, too: ORIGINAL - SESAME - GARLIC - JALAPEÑO or PUMPERNICKEL & ONION (forgive the caps, I cut and pasted.) The dark chocolate peanut butter filled are my go to for sweet/salty. Edited to fix link.

Might help the next server the dinkus would have ordinarily stiffed.

Still reading, still drooling. Thanks!

RussianFoods.com looks like it has something close to your first one.

You don't think we're missing the boat here? An excellent Chi-town dog with maybe some pineapple? For McCain... shriveled tongue, forked at both ends, with a topping of rotting salmon moose (sic).

Not a lot of appliances, but tons of table linens, serving pieces, drink dispensers, some rotisseries, cruets and s&p shakers, boxes and boxes of unopened serving ware, glasses, mugs, seasonal decorative stuff, and oddly, a tonne of pewter, more ice cream sundae dishes than Willie Wonka's factory. Quite a lot of melamine serving bowls and trays. Chafing dishes from utilitarian to downright pretty, more sterno holders than you can shake a stick at. In the self serve storage units just south on 13, down the street from Finger Lakes Foods (the big green house), there is a marble place, then a rent-all place, then them, all the way at the back. I got a HUGE 2'x2' and square inch thick of marble marble for $5. Today-Sunday, 10-5 (I think...not sure on the 5 part.) Cash only. I don't work for Cornell.

I know this is a total cheat, but those little silicone egg poachers you let float around in boiling water have made my life lot easier in the morning, as long as I remember to butter them.

I put enough kernels into brown paper lunch bag to cover the bottom in single layer, fold over the top about an ½" and lay it in the microwave fold down. Pop on high until the popping slows..I use at least a pop every five seconds. If I don't hear it, I stop it. I'd rather under pop than over pop because 1. Burned popcorn is icky, and 2, you can try to re-pop it. Salt first then butter. Eat by fistfuls. I think this idea might originally have come from some food network person, but I don't know who and if anyone can tell me, I'll edit to credit.

Menudo, haggis, and jellied eel.

I'm sorry, I don't remember the exact proportions. Probably a half of a 2c measuring cup and a couple glubs of vinegar, then simmered. Most of the time I let it sit till it's cool enough to touch and then dip a clean kitchen rag in the measuring cup, and start wiping the inside.

My ex reheated some particularly nasty smelling curry in ours and a measuring cup of water/vinegar simmered low and long....5 minutes, half power...something like that... worked really well. It also had the extra benefit of making it super-easy to wipe out. Now I do it whenever I need to clean it.

Well, I read all the replies. In the fire I'd save my pots....but if I was forced to go cook in someone else's kitchen, I'd bring my knives. I even have one stashed in my mother's house she doesn't know about so she can't ruin it and I don't have to keep transporting it. (Up high and packed securely!)

You Philistine! Goldfish are STRICTLY for swimming in tomato soup. EVERYBODY knows that.

I have skipped to the end because I suspect there is going to be some longer explanation of the question at the end, so: Pots. I love the cast iron pots I have inherited from women of my family. Now I will go nd read the replies.

Another big thank you from a drooly reader.

It's not a game, it's people's livelihoods, and sometimes it's the best to be had. Why punish a server for the status quo? That seems very misplaced.

Yes, to good locals. No, to just about everything else.

From the tipper's pov: If my experience is poor, I tell the manager. I would not tip. I would not engage the server. I don't want to have a fight. This happens very, very rarely, that I don't tip well. If my experience is good, I tip well. 25%, rounded up. Having bt,dt in the my black pants and apron, I would never want to be a crappy customer for a hard working waiter. I have also tipped well for good service, and then complained to the manager over some other aspect of my experience. It's not the wait person's fault when the kitchen, or other customers, or whatever, ruins my meal. If a server chased me down and asked me, I would never ever go back. Ever. And if you can't afford to tip, don't go out.

I bought this little Le Creuset beauty at TJ Maxx for $129 bucks. 12" across. 3¾" from bottom to top edge of pot, not including lid. Is it a braiser? A dutch oven? It says 30 cm on the lid and bottom, but I can't see anything in the current line up that fits colour, shape, and size. It's currently got the Obama Family Chili Recipe bubbling away in it.

I bought bacon ends from my local butcher thinking I was going to save myself a tonne of time for dishes just like KatieLoeb mentions...salad and pasta and potato toppings. That was not the case for me. The irregular size (hard to cook), the gristle, and what seemed like more than normal saltiness, just made it a giant pain in my bottom. I didn't do it again. On the other hand, mine didn't come from Nimans... Maybe that'll make as big a difference in the ends as it does in the bacon.

I am the Black Thumb of Death, but I really, really want to garden in my new place. I'd love a kitchen garden support group.

Then you are reading correctly.

I will not be able to watch the rest of this show without seeing this image.

Thanks, Doodad! I have a whole slew of No Reservations in my iTunes I'm working my way through, I haven't gotten to NY yet. I'll look forward to it!