MSRadell

I can't imagine she actually dresses like that while working in the restaurant she and her husband own in Texas. If their insurance agent watches the show I'm sure their premiums will go up! Wait until next week when she's trying to cook on a train while wearing those heels, that ought to finish her off. As stated above she fits the mold of a "Junior Leaguer" but certainly doesn't fit the image of a chef.

That sounds good in I think I may try it but I'm sure it's not the original one. In the original one you just put everything into one bowl and whipped, the end product wasn't quite as thick as whipped cream, it flowed a little.

Thanks, but unfortunately that's not it. I found that recipe while doing a google search and tried it. It's actually not very close, it's lighter and doesn't have anywhere near as much raspberry in it. I sort of remember equal parts of raspberry and sugar in the recipe (I think) in I don't believe it had any (or much) cream in it.

What I was growing up in upstate New York my grandmother and mother used to make a chilled raspberry frosting that was very fluffy and very easy to make. Over the years I've lost track of a recipe to make it. I remember it had very few ingredients, I do remember fresh raspberries and I believe granulated sugar and I don't remember anything else (if there was). You dumped everything into a chilled bowl and whipped it at high speed until it almost looked like pink whipped cream. It was served over angel food or pound cake and was totally delicious. Has anyone else ever had anything like this? Hopefully someone will remember a recipe. Thanks

Just go to your nearest Williams Sonoma store and look at one, most of them have them in stock. I personally think it's quite well made, it's quite heavy and it doesn't have any unnecessary bells and whistles, but the best solution is to see one yourself.

Do you have the brick oven convection toaster oven or just the standard Cuisinart conviction toaster oven? We find the brick oven one does an excellent job making toast, it takes a little longer than a conventional toaster by the browning is very even. ← Just the standard one; the one with the stone is much too expensive. Ray ← Yes it's expensive but I think in the long run it's well worth it. It looks just as well as a large oven with the exception of its capacity. I'm sure we save a lot by not having to heat up our large of an while cooking small items.

While searching for recipe software I came upon this website, it compares several different softwares maybe it will be a help to you. Website: Recipe software comparison

Do you have the brick oven convection toaster oven or just the standard Cuisinart conviction toaster oven? We find the brick oven one does an excellent job making toast, it takes a little longer than a conventional toaster by the browning is very even.

We've got a Cuisinart Brick Oven toaster/oven/convection oven that we love. It's a little slower than a conventional toaster for making toast but the toast it makes it very evenly browned. It's about the size you looking for, it's about 20x15x11. We bought it at Williams Sonoma. It's expensive in about $250 but worth it in our opinion. For many things it's a lot easier and quicker than heating up the regular oven. We use it most every day especially when it's just the two of us. Here's a link to it: Cuisinart Brick Oven

Actually the Little Pro is what I have, I thought it had been replaced by the Mini-Prep and I assumed (maybe wrongfully so) that the Mini-Prep was of equal quality. The Little Pro is a very powerful machine and I've not had a problem chopping anything I've put in it.

Have you looked at one of the Cuisinart Mini-Prep food processors? They're very easy to use, having relatively small but very usable volume and are very safe to use. They're also reasonably priced so you can even buy a couple so a couple of dishes can be done at once. Amazon and many other places stock them so they are very easy to find. I personally don't think a hand blender is appropriate for this use since it cannot be used to puree meats and other moderately hard items.

?? I highly doubt it, they normally don't carry butcher tools. I bet if you asked you'd get some really strange look though! I would like to be there and see the expression on the salesperson's face.

I wonder if this technology would qualify for the one million dollar prize PETA has offered for someone to develop technology to grow commercially viable meat?

Actually I think recipes written in "parts" are the easiest to interpret because I just pick what a part is (an ounce, a milliliter, a cup or whatever) and make the recipe. I don't ever have to worry about converting a recipe that is written in a unit of measure that I don't have.

I actually think you already stated the answer in your post. By having all the measurements in the same units you can easily scale the volume you're making up and down very easily. You could replace ounces with milliliters or gallons (US gallons or imperial gallons) and still make this thing drink.

Not a bad idea but hacksaw blades have a painted finish and this would chip off when you used it thus contaminating the meat. ← Any food grade hacksaw blade is not painted, so you won't produce paint chips when you use them. Also, there is little difference between a "hacksaw" and a "bone saw", other than the length of the saw frame, the semantics, and of course the price. ← I was replying to the original post that suggested going to a hardware store and buying a hacksaw blade for this use. I've never seen a food grade hacksaw blade at a hardware store, have you?

Not a bad idea but hacksaw blades have a painted finish and this would chip off when you used it thus contaminating the meat.

I have to disagree with the Mint Julep, it's probably the official drink of the Kentucky Derby but other than that very few people actually drink them on a regular basis. Bourbon on the rocks or with a splash of branch is the only way to go! And where in the hack did milk comes from on the official drink list? Our politicians certainly don't drink it, they must've been hung over and trying to reform when they passed that as the official drink!

Now we're talking my kind of drink! Nothing fancy or sweet just a good basic drink. A Rusty Nail is certainly my favorite after dinner drink. Before dinner my favorite is an Makers Mark Manhattan on the rocks and for a sipping drinks it's a single malt Scotch on the rocks, normally a Glenmorangie 18 year old. All of these fancy frufru drinks may be OK from some people but I definitely prefer a simpler, less sweet drink.

Ask and you shall receive: Unicorn Minimill. Unicorn makes the best pepper mills I've ever used. I actually don't have a minimill but have several of the others and I'm sure the minimill is equally as good!

The only highlight was how close the guys came to exactly 6 ounces for the piece of fish and how far away the girls were! Other than that. . . . . And holding tickets for 2 hours? Where did she learn that trick?

There are several good places to buy chef's clothing online my favorite is: ChefWear but All Heart Chefs also has a large variety and is slightly cheaper in many cases. I've tried several others but these two have better quality and selection.

The problem you can run into that they break items down inconsistently. One item will list price per ounce, another will list price per whole item. It helps to carry a calulator with you. Usually, the smaller the container, the more expensive it'll be when broken down to the "cost per ounce". Which is why "family-sized" items can be such a deal. ← Actually some Midwestern and East Coast states have laws that require the price per ounce to be shown for the very reason you state. Again people aren't forced to read the labels on the shelves but at least the information is available and people don't have to use a calculator (I'm not sure how many can hear in Kentucky ).

For this very reason many areas now require the price shown on the shelf to not only show the unit price but also the price per ounce. If you take enough time looking at these prices you'll see in many cases the bigger package is not really a bargain!

I find asparagus is much better you keep it away from water in the cooking process. How I cook it partially depends on how big (diameter) it is. The small very young asparagus I just sauté in butter and olive oil and then add a little salt and pepper at the end. For larger stalks I steam a little prior to sautéing them. No matter what don't overcook asparagus!