MSRadell

I find Penzey's have the best selection and freshest spices of anyplace. I normally don't buy blends, just plain spices and make my own blends but I do find that some of their blends are very good. Their prices are reasonable for what you get, I only wish we had a store locally!

This is a little backwards. The wattage information is INPUT wattage. That is what comes from the outlet into the appliance. Wattage tells you how much power the mixer USES, not how much is produced. This information has NO bearing on the actual amount of torque that a mixer produces. The numbers look good, but they are useless for determining the beater power. I guess that's why home mixer producers use this information. Commercial mixer producers use HP indicating the torque power of their beaters -- not wattage useage. HP rating is a better determination of beater torque. ← OK, let's get back to reality. One horsepower equals 746 watts always has always will. They're just two ways of expressing the same thing. You can have input horsepower(or watts) or output horsepower(or watts) and I'm quite sure that everyone measures the input whether it's in horsepower or watts because that's very easy to measure. Output would be nearly impossible to measure on a mixer or any other kitchen appliance.

OK, everybody has gone for the exotic combinations. I personally think the old standby combination of lobster tail and a nice steak is very good. Of course a lobster has to be served out of a shell cooked perfectly with clarified butter for dipping and the steak has to be a medium-rare New York strip. Add some asparagus, a steaming hot baked potato (butter and sour cream only please) and a nice bottle of wine and you're set for the evening! Of course cooking it at home makes it that much better and more relaxing.

I was wondering the same thing, whenever I caramelize onions for French onion soup I always use an electric skillet and they normally set it at 350 to get the onions to caramelize correctly. And I don't think most slow cookers get that hot.

It's gotta be chili! Lots of lean meat, beans, tomato sauce and enough spice to keep you warm all day. It holds its heat well in a cup so it's not cold when you eat it. Make plenty because the leftovers are even better! May even have to have a little corn bread on the side.

I like the fact that this material is made from recycled glass and thus normally friendly and it looks very durable. The problem is the colors are terrible! The samples on the website kind of look like ceramics projects gone bad. They might work in some decors but I don't think they'd work in many, the only place I can see them work effectively is in a contemporary design.

Simple explanation: dark meat tastes better than light meat! Light meat dries out easier while the dark doesn't and thus holds its flavor better.

Probably someone associated with fire departments they got tired of going to house fires caused when people leave home with something still in the oven. It actually sounds like a pretty good idea. Do you also dislike having the ability for the oven to come on via timer? One thing I wish they would add is a button to push to change the temperature control from Centigrade to Fahrenheit. That should be a very simple addition.

Not sure what your requirement is for not a fruit salad but we always make a cranberry orange salad (relish) that everybody loves. It's actually better if it's made several days in advance and stored in the refrigerator. Here's the recipe I use: Ingredients: 1 lb Cranberries, raw 3 oranges, unpeeled, without seeds granulated sugar to taste Grande Marnier as desired Preparation: Coarsely grind the cranberries and oranges in meat grinder or food processor. Sweeten to taste with granulated sugar and then add Grande Marnier if desired. I like the texture better when I use the grinder but it's much quicker using the food processor. I use Naval oranges.

From my experience I've found that dry aged steaks seen to cook a little faster than wet aged ones. My guess is that the lower moisture level allows the steak to a faster. I think someone else mentioned you have to be very careful to keep them medium-rare. I've also found that people who normally like steaks and little more well done like to eat dry aged ones a little rarer than they normally eat them. Of course for me I don't think I could eat them any rarer since I even like Steak Tartare!

Thanks for giving us the update! Seen how it's deteriorated in such a short time certainly makes me not want to buy one. Hopefully they'll get back to you sooner or later and replace it. Keep us informed.

I normally use just plain yellow mustard but if I'm feeling adventurous I'll use dijon and occasionally I'll even add a little Coleman's dry mustard to add a little more spice. I've ever heard that being called a cocktail sauce but I guess ketchup and horseradish is so it's very close.

Mustard + Ketchup + Horseradish I love it on any kind of fried potatoes especially Tator Tots

Why not find a local wood cutter? They can provide you with what you want and you'd be helping another local person. Much better than helping some big national company. Plus it could help you with marketing.

Thanks!

They look interesting, where did you find them? I may have a use for something similar.

You can have the well-done part and the fat and I'll take the rest! I think the next line should be "and together, and together you see they licked the platter clean!" It sure came out wonderful, I think I'll have to go out and buy one to cook myself.

I've been watching the discussion on this drink and have one silly question. Why are you ruining good SCOTCH? Any serious Scotch drinker knows there is only one way to drink it in that way is neat! That's the only way true Scotch drinkers drink it.

They're really not that bad to clean. It shouldn't take more than about 15 minutes in the worst case after each use any major cleaning of about an hour once per year if you use it weekly. Good luck with your purchase.

Yes, Fat Guy is correct, the weight quoted is for the quantity of kernels in each batch. Unpopped volume he quoted is also a good estimate but it does vary considerably depending on the type of corn kernels used. The cycle time of the popper is also critical but in general the larger volume machines also have a shorter cycle time. Most vendors can quote you not only the charge weight and cycle time but also the average per hour which is actually what you're looking for.

For a school you are going to want the decent sized machine probably one with at least a 12oz popper and maybe a 16oz or larger one depending on how many people you want to feed. Here's a link to a concession stand supply company who carries machines of this size: Concession Equipment In addition you may want to consider ones with automatic oil injection to simplify the process. For the size you need prices will probably start a little over $1000 and go up from there.

Definitely use them as crumbles for salads, eggs, potatoes, etc. the stronger flavor will provide a great accent. I personally love a crispy bacon and peanut butter (crunchy) on toasted sourdough bread sandwich!

Unicorn Magnum grinders are far and above everything else on the market and they're reasonably priced! What more could anyone ask for?

For once the best competitor remaining won! Lisa should've been eliminated very early in the competition, in my opinion she'd be worse than the Neely's to watch and I don't watch them. Adam was OK but kind of looked one dimensional by trying to smoke everything. Aaron certainly will see most well rounded and approachable of the group. The only other competitor I really like was Shane. Hopefully Aaron's show will do well unlike many of the previous winners.

If memory serves me right you're the only person who's written in this thread that likes Lisa! Other than the fact she cooks in high heels and $300 blouses and she tries to talk down to every one and keeps injecting statements about her extensive culinary training into every conversation what redeeming factors we should bring to FW? In my opinion she should've been one of the first to go.