MSRadell

I wish we had great is everywhere.

I tried the smokehouse brisket sandwich a while back, it's okay at the best. The meat was quite tender but really lacked smoke flavor. The price difference I'd rather have their original. Of course now they have Italian and gyro sandwiches which is certainly getting away from their classic styles. Haven't tried either of them and don't plan on it.

I see other people that say they blanch a red onion (or any other onion for that matter) and my question is why do you do that? If you don't like the flavor of the onion and don't use them. By blanching you are doing nothing but getting rid of the onion flavor. If you don't like onion flavor than don't use it or you something else. What am I missing here?

That element pulsing sounds very annoying and I really don't see any advantage to it. It seems think it would be easier to just regulate the power going to the elements instead of turning them on and off which also has to be hard on the elements themselves I would think. It's kind of like the way microwave ovens use to just turn on and off when you set them to low-power instead of adjusting the power input like the newer ones do.

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We looked at a smart refrigerator when we bought a new one last year but decided we couldn't see the point. It just seems to be something it jacks up the price considerably with no real advantage. It may sound cool to say you have a smart refrigerator but at least at this point in time there are only smart because they have a small computer built in with a screen on the front. I think some of them have a barcode scanner but you can do the same thing with your phone and have the ability to take it with you.

Good sounding recipe, I like lots of the recipes she comes up with. I certainly wouldn't use the bread bowl however, I think they are a waste. I'd rather eat the bread on the side and not waste it as a bowl.

That looks fantastic! Would you mind sharing the recipe?

I really never considered spinach or really any green food item except for possibly chives/green onions to be a breakfast item! I love eating most of them with minor exceptions but just look at is that I'm a breakfast item.

Actually, the Taco Bell we go to occasionally has the green sauce in packets!

It's looking great and coming along very quickly! I'm sure you'll be glad to get into it and start living a normal life again. It's a shame to lose so many valued possessions but many times in the long run even though you don't, what I had you at least break even.

You covered almost everything and I think Barry covered the items you missed. You may want to consider setting the format up so it's easy to sort by type of meat or whatever. Right now your log is small so it's easy to find what you're looking for but after a while the list will get very long and be nice to group together similar items to compare how you cook them and how it turned out.

Fig Newtons are a great cookie! Great flavor and texture, much better than Oreos IMHO.

I don't know about all KC shops but the two I've been to certainly make their own dough right on site! They actually have a window where you can watch them make the dough from scratch.

Anova is offering a $30 discount using code LUVMOMWIFI for Mother's Day! Not quite sure when the offer expires but it's on their website today.

Definitely my kind of breakfast! Makes me wish I had some fresh eggs right now so I could have that.

Have you tried it contacting Radium Technologies with their contact us form? They sell the software and are still advertising it so they might have some knowledge of what's going on with it. Radium Technologies Contact Us

It's an awful high price point and I really don't see the advantage to it over a conventional cast-iron pan. It's not that much lighter and I'm not really sure that the smooth surface would be beneficial, it actually may be harmful to the effects we desire from cast-iron.

? Why? There's no advantage to 220 V appliances, maybe the rest of the road should join the US and go to 120 V ones, it would make the same amount of sense.

All clad is having a factory 2nd sale starting Monday morning at 9 AM for 48 hours: http://www.homeandcooksales.com/

Replacements sells replacement pieces to people who need to fill in missing pieces of a set of China, silverware, crystal, etc. Their prices are quite high but sometimes it still the best bet if you just need a couple of pieces to finish out a set. They've also buy pieces from individuals but what they buy something from is considerably less than what they sell it for!

They certainly look and sound great but I'm not sure if you really need to use a three-step process to make good ribs! About 3 1/2 hours in the smoker at 225° seems to do it very well.

Neat looking device but I can certainly understand why it become very popular. As mentioned previously it was a "One Trick Pony" and had to be a bear to clean up after use. There certainly much easier ways to accomplish the same task.

How do you like the aluminum? It obviously heats up much faster but it also loses heat much faster than steel. I'm wondering if you see anything against the disadvantages using it compared to steel? We've been using a steel plate and we are thinking about getting a 2nd one and I'm considering a little but I would like to hear some feedback from somebody who uses one.

I'm definitely one of the people that prefers my mashed potatoes to be "Mashed" instead of riced, whipped or puréed! I really like the texture you get when you have small chunks of potato still in your mashed potatoes. Skins or not depends on the type of potato used, red skinned or Yukon gold have very thin skins and I definitely like them in the potatoes, some of the other coarser skinned ones not so much. Definitely have to have the butter, milk and pepper although in small quantities. Using buttermilk selected interesting idea for different flavor, I've tried sour cream but really don't like it in them.