MSRadell

Interesting concept, it would've been nice if the article had talked about what McDonald's products he actually used preparing the meal and what he made out of them.

There's actually quite a few of them on eBay. Here's one of them: Dial-O-Matic

Great-looking biscuits! Would you mind sharing the recipe for the?

What combinations are available in a particular market may be a regional thing also because we have the combination you talked about available here in Louisville. Of course we don't have Jack-in-the-Box, wish we did, so I can compare the breakfast menus. I actually wish that Hardee's would extend their breakfast menu to being available all day, the have some of the best biscuits around.

I was certainly wondering about the 100 regional items also. I guess maybe things that I consider normal fare for McDonald's are regional and I just didn't realize it. Of course I also have never seen McDonald's with that many items on the menu total either! Thanks for the tip about getting to that article around the pay wall.

I keep reading various articles about the Thermomix and really can't see the usefulness of it for most homes. Unless you do a lot of chocolate work there are other devices that are just as effective for much less money. I certainly agree with BT on the blending issue, both the Vitamix and the other ultra powerful blunders are much better suited for that use!

The problem I see with that approach is that they are going to be crispy like you expect from something that has been breaded and fried.

I love a peanut butter and bacon sandwich on toast! I've never tried putting butter underneath the peanut butter, I'll certainly try it the next time I make them although I really don't see how to make much of a difference. I've actually tried them with artisan PB and Benton's and actually didn't like that combination as well as plain old Peter Pan crunchy combined with some Hormel Thick Sliced. I guess the good old tried-and-true is the best sometimes.

I was thinking exactly the same thing. It seems like doing it that way you would end up with a crispier coding of the chicken with the inside still being moist and tender from the pressure cooking.

Actually, from what I can recall, the ones I had were never put on a spit. They were baked in a pan and then after they cooled they were sliced and cooked on a flat top before serving. Not sure if it's the true way of doing them or not but they were certainly delicious!

The couple of times that I've had a Donair in Halifax they weren't cooked as a cone if I remember correctly. Since they are made from ground meat I think it would be very difficult to get them to hold their shape while cooking on a vertical rotisserie.

camelcamelcamel must read these forms because you don't have the price at Amazon listed!

Actually if you read further down in the article they say they will be available in a smaller bite-size version in the frozen foods section of grocery stores for home consumption!

1. I've never seen or heard anything about this kind of softener. 2. This type has been around for a long time some people say they work some people say they don't work. I'm undecided that they don't work because if it works the minerals that are supposed to be moved by softening the water would have to go someplace and they don't. 3. I'm not really familiar with this type of softener but the setup looks exactly the same as a large whole house softener.

Has anybody tried the LUX Multi-Cooker versus the Instant Pot? One thing they have that I like is the ceramic coated inner pot instead of just stainless steel. They also have an optional stainless steel one. Functionality wise they look almost identical in another nice feature is that they come in 4, 6 and 8 quart sizes.

It's obviously very dependent on the area but I think that overall we water in the states is much softer than it is in Europe. At least that seems to be common in the places I've lived. Also, Europe banned the use of phosphates and detergents much earlier than in America. Having softer water makes non-phosphate detergents work much better so I'm guessing that eventually the building water softeners will become more prominent here.

They actually have a small tank internally that you fill with salt. The use of salt much like a water softener does to soften the water. They tell you when they need the salt chamber to be refilled.

Hard water is certainly a major problem when trying to get your dishes cleaned using an automatic dishwasher. That's the reason that Bosch and Miele have built in water softeners in the dishwashers, though the only 2 manufacturers I'm aware with this feature but there may be others. They automatically soften the water as the dishwasher runs and your dishes come out sparkling clean. We have one in our Bosch and it makes a major difference.

I've seen the television advertising and that's about it. If it's they are the same quality level is most products from Calphalon, they will be decent quality but nothing special. A sharpening idea sounds like a gimmick more than anything else, it's probably more like a honing surface if anything. Certainly not something that we will be buying into their an awful lot of good reports out about it.

When you placed the order did they tell you how much the shipping charges would be? If so did the cost for shipping the 2 separate parcels equal what they told you or was it different? If they told you up front how much the shipping was going to be and they just split that up to give you the 2 shipments you don't have a complaint. If on the other hand shipping cost for each order with what they told you when you're actually placed it you should definitely call and complain! Many times companies which maintain multiple warehouses will ship parts of your order from different ones due to product availability but when they do they will charge you the shipping costs as if it was only coming from one of them.

I've never even considered cooking them prior to making hashbrowns. I like the taste and texture of them if you just use shredded raw potatoes. I do leave the cover on top of the pan for a little while when I 1st put them in but that's the only precooking they get. I definitely prefer them with the peel still on!

Thanks for sharing, it was a very good article. We go to Panda Express occasionally, as fast food goes it's not bad although we prefer more traditional Chinese as long as we have the time. One thing we do like about them is the quality of the food and the hospitality of the employees, something that the story certainly highlighted.

It is interesting to see that the quality in the regular restaurants at DL has improved with just the opposite of the food in the regular restaurants at WDW. The quality and selection of food they are has decreased greatly. With few exceptions there is nothing special at all about dining anymore compared to what it used to be. I think all the free dining promotions have been the biggest thing that it killed it.

It's actually been that price for quite a while on Amazon at least 2 or 3 months.

At least for us it's because it's very different than cheeses that you normally put on a pizza. It has a nice tangy flavor and pears especially well with some toppings. We make a garlic, caramelized onion, sun-dried tomato pizza with arugula that goes very well with! They don't use any type of sauce other than drizzling the crust was a little olive oil.