MSRadell

On top of making toast about as fast as a toaster it also makes better toast! Obviously you can also make more slices at a time then you can in most toasters.

Don't forget some of the electricity for the stove is going to be used whether or not you are using the oven! Things like the clock etc. keep running whether you're using it or not.

I hope that radish soup tasted as good as it looks, it looks wonderful!

Potato chips are what I've always seen as a side for club sandwiches in most places! 86 the dill pickles however.

We've been using the same one that you mentioned DiggingDog. It seems to be a great every day thermometer, inexpensive yet accurate and the fact that it's waterproof is an extremely nice feature. The Thermapens are nice but I think they are extremely overpriced for what they are.

If you have hard water, another advantage of the Bosch dishwasher is that many of their models have building water softeners. This feature helps him clean dishes better and gets rid of the hard water residue on the dishes.

Not a major issue but actually Jack Daniels is not bourbon. It's Tennessee whiskey, close but not exactly the same thing. I'm sure it would work for this recipe but being from Kentucky we do know the difference.

Just add a large drill bit and you can core at the same time!

I have to agree with Deryn on the amount of shrimp. I would personally double it to 3 pounds based on the people that we know who come to events like this. Again, if left over it will certainly keep for a day or two. Other than that minor detail your meal sounds fantastic and sounds like a big undertaking especially since you do it every year! I personally would stuff the pork, it makes it stand out and be different. I like a pork stuff and that has a variety of dried fruits mixed in with the bread part of addressing it gives a hint of sweetness.

Not Even Close! The advantage to sous vide is that you set the water bath temperature you want the food to hold at which is completely different than a convection oven. In addition no moisture is evaporated from food when being cooked sous vide because it is still inside of a bag. Cooking using convection dries out food similar to how cooking it in a conventional oven does. The two are very different processes!

Do you have a recipe that you start with? It sounds great and I would like a place to start.

We've got one within a couple miles of our home. We go there quite often but just for a few quick items, not only for a big shopping trip. There produce section and meat department aren't that inviting compared to some of the other stores in our area. We never go grocery shopping at the Walmart Superstore because it's just too crowded and frustrating to shop at. The Neighborhood Store is real easy to get in and out of quickly when you need a few small items. As stated earlier pricing is a mixed bag.

Cuisinart Pasta Extruder; we thought it would be great to make homemade pastas and since Cuisinart usually makes good products we thought it would be a great idea. It worked, made decent pasta however cleaning it was a real mess to do. It would probably be okay if you made a lot of pasta at one time but for just the two of us it certainly wasn't worth it.

Now that's what you really call Fast Food!

Actually, 195° - 200° is a very appropriate temperature for cooking a butt or picnic to to make pulled pork! Of course this wasn't an appropriate cut and it certainly didn't have the appropriate amount of fat for making pulled pork.

That certainly sounds like an easy recipe, I think I'd make them thinner than recommended however, when the recipe called for seems to be too thick.

I'm not sure exactly why it doesn't become rancid but I've used bacon fat for decades without it ever being a problem.

The heat exchanger would take the heat out of the air your exhausting to warn the incoming air! It certainly helps energy efficiency.

It sounds really good, please post the recipe.

I would definitely take that back to bare metal before using it. I've never heard of or tried the electrolytic method mentioned above, although it sounds like it would work. I would suggest taking it someplace and having it sandblasted, the cost would be minimal and it would give you a very clean surface to work with.

The problem using a wire rack is the pizza cools very rapidly. Putting it on the wood cutting board or peel still keeps the crust crisp without cooling it as much. Actually serving it on a hot pizza stone also works very well.

Great-looking poached eggs! How do you get them to be that shape? I'm guessing wrapped in plastic but...

Here's a recipe I got from one of the local restaurants for the sauce they use on Fried Green Tomatoes. It's a great combination of flavors and extremely easy to make! Creek Sauce 12oz Hidden Valley Ranch Dressing 1/8 tsp Cayenne Pepper 1/8 tsp Paprika 1/2 tsp Parsley (chopped finely)