Shel_B

Given that I have to stand on tiptoe to get the right angle and slam my weight down, I suspect you have a point. Nonetheless...if I ever meet Shel_B, I don't plan to challenge him to an arm-wrestling match! It might be a pretty even match. However, I am over seven feet tall, so my angle of attack is considerably different than yours <ROTFLOL>

Do you keep those items in the fridge because of weather in your area. Around these parts, those are non refrigerated items.

Fresh in Fridge: Broccoli, Cauliflower, Cabbage, Corn (in season), Kale and other leafy greens, Zucchini and Summer Squash, Beets(in season), Leeks, Scallions, Various Lettuces, sometimes Spinach, a little Celery, Peppers, Peas, Radish ... Carrots, Eggplant ... probably more, plus those that are not in the fridge, like tomatoes, avocado, citrus, etc. Frozen: Assorted frozen vegetables and beans, corn, peas, spinach, broccoli ... Canned: There's always a can or two of TJ's corn around for use in a specific dish Toots and I make a few times a year, and there's always some canned tomatoes - do beans count?

But why? Yeah, I don't care, yet there's the rule, so to speak. Obviously, someone cares. Is there a Pasta Police in Italy that issue Spaghetti Citations if you break the strands?

How hard can it be to sit down to a nice bowl of spaghetti covered with your favorite sauce? Yet, over the past few days several questions have come to mind after reviewing my spaghetti recipes and reading some comments in various places. So, let me ask you: Why is it that it's considered inappropriate to break spaghetti when cooking it, or is it? I like cooking the spaghetti in a particular pot, which requires that the strands be broken in half. Plus, I enjoy eating the shorter strands. Yet a friend suggested I was "wrong" to prepare spaghetti in this manner, and several articles and numerous cooking shows tend to support that position. Why? What's the big deal about breaking the spaghetti? Recently I read an article, and I cannot now find it, that suggested eating spaghetti after it's cooled down a bit, claiming that the cooler (not cold!) spaghetti tasted better, and allowed the more wheaty flavor of the pasta to come through. I never heard that before, and have been unable to find another citation anywhere. Any comments on this suggestion? It's supposedly bad form to twirl the spaghetti on one's fork using a spoon. I never do that, but why is it considered such a bad thing? One article suggested not to eat spaghetti from a plate, but instead one should eat it from a bowl with slightly sloping sides, not sides that are too vertical or steep. It seems that there are bowls specifically designed for eating spaghetti. Not eating from a plate I can understand, but why so particular about the shape of the bowl? No clear explanation was given for that, although the article said that, apart from other reasons, the bowl allows you to better twirl the spaghetti on to your fork. But then, with shorter, broken strands, is the twirling so big a deal? What other requirements or rules might there be for eating and enjoying a bowl of spaghetti?

I cut the onions in half, and the chopper works just fine. I may have more strength than you, though, and I push down hard and fast. That seems to do the trick.

We'll be going to Toots' daughter's home and having the holiday dinner with her family. Usually I am asked to bring something, and this year will probably be no different. Right now I'm planning on Yams with Lavender Butter and Toasted, Candied Pecans and a Cranberry Merlot Sauce.

And then you have fried rice instead of just heated rice. Not that that's a bad thing ... just, perhaps, a different thing.

Let's see: the sauce has no "stand-out" features, suggesting, to me at least, that it's at best bland, and the BUN is the outstanding feature (my understanding of your comment). So what does that say for the star performer in this act, the McRib itself? How much does a McRib (which, as I understand it, has no ribs) cost? I'm thinking that, on a weight basis, it may be similar in cost to some real BBQ, which I'd rather eat than a McRib.

I eat a lot of things that are "good for me," but I have to like them. I eat some things that are not good for me, because I like them. The problem, which I sometimes overcome, is balance. Halloween, for example, is a bad time for me because there are so many candy bars around, and so I overindulge - but I only eat the ones I like, and that are good for me As for oatmeal ... well, I like it, and enjoy it a couple-three times a week. No sugar, though, no dairy like cream or milk. I sweeten (when I sweeten) with a thinly sliced banana that melts into the cereal, maybe add some additional fruit, and that's it.

Thanks for the useful information ...

Now to me distilled water taste off due to the lack of minerals. Likewise - distilled water is for steam irons

I used a Pur facet filter until we remodeled the kitchen and installed an under sink Everpure filter. I didn't have any problem with the Pur filter and we still use a Pur filter in the fridge. I drink a lot of water from the fridge dispenser and it has no off taste to me but maybe I'm just use to it. The idea of a fridge dispenser hadn't crossed my mind. Might be worth looking into. I had one years ago and wasn't satisfied with it, although I don't recall why. Many things have changed in my life, so maybe now it would be more acceptable. The only problem with a pitcher in the fridge that I can think of, is that the water's always cold.

I use just peanuts, sometimes salted but most often not. I made the sauce last night and screwed it up. I transposed the peanut butter/coconut milk ratio, then tried to save it by adding more coconut milk, but I didn't have enough, so I added some water ... oh well, things like this are a "learning experience."

Are there any good ones out there? Reviews for the Brita and Pur models I looked at were disappointing. I bought and installed a Pur today and, thus far, I'm not thrilled. I'm planning to replace it if I can find a better product.

Another vote in favor of TJ's Greek Yogurt, although that's not the only yogurt we buy. Toots likes TJ's goat milk yogurt, and I enjoy it as well with our morning fruit. Nancy's organic is another favorite of mine.It seems TJ's has changed their Greek yogurt. It now comes in a different container, and the yogurt seems more watery, less thick, and appears to "seep" more. I no longer buy it. However, their Organic Greek yogurt does not have those problems, and that's what I've been buying lately, as well as Straus Organic Greek yogurt. http://strausfamilycreamery.com/products/organic-dairy-products

In fact, the article provides a link to the KFC web page which describes the five varieties in detail. Thanks for the link!

Yeah, that type, but not necessarily that brand, of course.

I never saw or heard of Staub or Le Creuset ceramic lined cookware. I don't know what your mom loved. I'm talking about the green pans I see advertised on TV and in the Sunday supplements, the Calphalon ceramic lined pans, and other name brand pots and pans.

I've seen 'em advertised all over the place - seems like they're the hot new thing in cookware. But are they worthwhile? Do they have decent non-stick properties? Do the manufacturers make good products, or are they flimsy and short lived? Any brands that are good? Who's got some and what do you think of 'em?

Does peanut paste = peanut butter? I'd like to play with this tonight ... I suppose I can just try the peanut butter and see how it turns out.

I've tried that, but the pot lid doesn't settle in tightly. These little gizmos are really handy. If you don't have one, I'd highly recommend you get one. Although I know you don't really like buying new stuff... http://www.amazon.com/Amco-Collapsible-Steamer-Stainless-Steel/dp/B000Q4N2LO Hell, maybe I'll send you one. My strainers fit nicely into my 4-quart All-Clad, and the lid covers it very well. Of course, YMMV. I had, and may still have, one of those steamer thingys, but much prefer the strainer. Just works for me. Thanks for the offer, though. The strainer I use is a different brand, but quite similar, and quite a bit less expensive.

When I received it, I thought it was pretty hokey, but when there's 10-lbs of onions to chop or dice, it comes in pretty handy. I think it'll go into the dishwasher, although I don't recall if I ever did it. Just a word: sometimes the chopping isn't as nice and neat as when using a knife, but for my purposes, it was not an issue at all. My knife skills ain't that great anyway ..

The reviews look great. Think I might have to get one of these. My wife bought one. It is a PITA to get clean. I won't use it. I've not found it to be at all difficult to clean ... just some hot, soapy water and a good faucet stream, and Bob's your uncle.

See post above ... I'm not the one to offer suggestions, certainly not at this point in my pumpkin carving career.