Shel_B

And about those sweet potatoes. We like sweet potatoes that have baked a long time and are all collapsed and caramelly. That doesn't happen in the microwave. So I bake them in the microwave until they're just barely soft, then put them into the conventional oven to bake until they're how we like them. Hmmm - I like my sweet potatoes (the red ones) soft and somewhat caramelly, as you describe. They turn out as described when I use the microwave ... Yummy Yum Yum!

Who or what is FR?

Who Makes Trader Joe's Food: Here's an interesting article comparing some TJ's products with their equivalent name brand counterpart. I'm not sure I agree with all their conclusions and suppositions, but it makes for an interesting read. I prefer Joe's O's to Cheerios based on taste and price, and have compared TJ's chili to Annie's and find them to be similar, preferring TJ's on the basis of price if nothing else. http://www.huffingtonpost.com/2013/02/12/who-makes-trader-joes-food_n_2664899.html

Sometimes the choice is simple, dictated by convenience or convention. But other times, at least to me, the choice is not so clear. For example, I'm going to make a flan next week, and, it seems, heating the milk can be done either way, microwave oven or stovetop (although I've always used the stovetop for this). Which may be best, or is there really much, if any, difference in the result? Making oatmeal - Toots makes hers in the microwave, and I use the stovetop, slowly cooking the oats in water with some added ingredients. Is there an advantage using one method or the other? I feel there's better control on the stovetop, but Toots' oatmeal is pretty good - she's certainly satisfied with it. How about reheating leftovers, like meat or vegetable stews or soups? Again, I often use the stovetop and Toots is the Microwave Queen. Is anything gained or lost using one method or the other? I'm sure you can think of other comparisons ... I'm not so much just interested in which method you use, although that may be helpful, but, also, why you use one method over the other and, most important, is there any flavor or texture differences between the two methods with similar dishes. Also, do you use one or the other for specific purposes. Thanks!

... and giving new meaning to the term "finger food."

It's been a l-o-n-g time since I bought barley, so I'd have to take another look.

Nope, no mandoline ...

Is it better, or just different, for certain dishes, such as mushroom barley soup? How do I know if I'm getting pearl(ed) barley? I've never seen it mentioned on the bulk barley bins, which is where I'd buy the grain. Does it require different cooking techniques than reguar barley, such as longer/shorter cooking time, soaking overnight, and etc?

I, for one, don't doubt you. I just don't carry a toolkit with me wherever I go, and I often snack on nuts outside of and away from home, mine or other's.

Here in the US bread crumbs are tiny crumbs of bread. I specificly said flour breading, which is made from flour and seasonings. Your post was unclear. Even after your upthread correction, it was difficult to understand just what you meant.

Bingo! Saw this post after posting my comment ...

I use a shell half from a previous nut, and use it to pry open any that can't be easily opened by hand (fingers).

It was 4:00am, and Linda's cat jumped on my head. I was awake and unable to fall back to sleep. Turned on the flat screen, and watched a Sandra Bullock movie, The Net - a nice thriller. At 4:00am there are a lot of infomercials, and I saw one for this product. I like to make zucchini noodles, and so this caught my attention. Has anyone tried it? Any comments? https://www.getskinnygourmet.com/?mid=4844412

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