Jenny

I am so glad you guys brought in the topic of pressure cookers. I was given one as a gift and soo excited about using it until I read the directions..... There are so many warnings and things to be careful of, I am terrified to use it, I am afraid it is going to blow up!

Suzanne: There is just two of us, Mr. Picky and me. I shop every two weeks, I buy enough for at least five larger meals. I have to admit on produce I leave most of it in the bag it comes in, in my crisper. Bad is stinky and mushy, ya know like mushrooms when they get slick and wierd Nickn: What a great tip on the temp! Thanks

I guess if I have to pick one catagory, it would be meat, I hate to freeze it but shopping once a week is just not realistic for me. Fresh veggies too, canned or frozen just is not an option but sometimes by the time I get around to cooking them they are no good.

I was curious to know how everyone handled prolonging the shelf life of food(anykind). I find myself having to throw out a lot of food because it goes bad too fast. I have been thinking about getting one of those food savers you see on TV at 3am, any thoughts?

Welcome to Jacksonville! Don't be to hard on us, we are trying to grow and bring a little culture and tasty cuisine to the area. But Rome was not built...... The area has come a long way in the last five years, just Thank God your here now and not when Krystals came to town for the first time! All of the aboved mentioned are wonderful restaurants, The Casbah on St. Johns Ave is supposed to be pretty good although I have never eaten there. Marker 32 on Beach Blvd. , Sakura Japanese on San Jose, Sterlings in Avondale(heard about the great desserts) there are a few more I cannot think of right now, but will post later with them.

Nope Fat Guy, found that one the old fashion way; The Junior League Celebration Cookbook, it has some of the best recipes. I can provide ISBN # or publisher web site if your interested.

A recipe I found while looking for something else. I use ground round a lot because I am a poor hungry student, maybe not hungry but poor, yes, muhum... Sicilian Beef Roll 2 lbs ground beef 1 c. fresh bread crumbs 1/2 c. grated parmesan 1 tbsp. fresh basil 1 1/2 tsp. fresh oregano 1/4 tsp. salt 1/4 tsp pepper 2 tbsp chopped fresh parsley 2 cloves garlic, minced 1/2 c. tomato juice 2 lg eggs, beaten 8 thin slices of prosciutto 1 1/2 c. grated mozz 6 oz mozz, sliced preheat to 350F. Comine the ground beef, bread crumbs, Parmesan, basil, oregano, salt, pepper, parsley, garlic, tomato juice,and eggs mix well. Place the mixture on a large sheet of wax paper and shape into a 10x12in rectangle. Top with prosciutto ; sprinkle with grated mozz. Starting with a short end roll up in jelly roll fashion. Place seam side down, in a 13x9 dish and bake for 1hr 15min. Lay sliced mozz on top of cooked beef and bake 5 min more. let rest 5 min before slicing. Sounds like something you could really play around with to make decent, cheap dinner. Good luck.

What??? Junk drawer??? I did not know one could have multiple drawers! I have been living with one solitary drawer in my kitchen, and here I thought it was some crazy zone ordinance thing.........

Soft cookies, can't do it. I have tried using 1/2 butter, 1/2 shortening but to no avail ten minutes after I take them out of the oven they are hard. Someone I work with always brings in these fluffy, soft cookies so I asked her, she said she uses margerine!!!!! I don't want to seem like I am above using margarine (I love Brummel and Brown) but I never thought it had a place in baking, am I wrong?

Rich, What is the brand name on that?

Yes, deep fat frying strikes fear in my heart too. Growing up my mother would light the stove on fire on a regular basis. I was sure one of those times we were not going to make it out alive, and all for french fries. I am thinking about getting one of those little fryers that has the basket that lowers the food down and the sides are marked so as not to add too much oil. Does anyone have one of these??

Acre peas aka. conch peas Creamed corn Brim RC Cola fried squash Pea pickin cake Mello Yello chicken n dumplins

Jello pudding pops were great I really miss them I swear by this pill that is sold at my drugstore, Liverlite, the trick is to remember to take it BEFORE you consume. I cannot tell you how many times I have been hanging out in my bathroom thinking, if only I had anticipated getting this *@#$ faced. Unfortunatly you usually don't think of it before hand, but if you do that pill is great stuff.

Can anyone tell me how you make roasted cauliflower? It sounds wonderful, I would like to hear a few different versions of how everyone makes it. Thanks!

See I was a little confused until you clarified, thanks. Sometimes us new people are a little slow, I too drink fabulous Champagne this way. Just before I finish my mashed potatoes I add an egg, for some reason that makes a world of difference.