JimH

Sweet toasty malt brings to mind Left Hand Brewery's Milk Stout and New Belgium's seasonal 2*f below Ale. Just a thought.

It's really suprising to see so many people who don't like everyday run-of-the-mill food items. I will not eat brussel sprouts, I don't care how they are cooked or how much you'll pay me to eat them. I tried Sea Urchin, it had that "truck tire" taste to it so I don't know if it was fresh. I'm almost there on a good swiss cheese by itself on a cracker. I'm not a big fan of mackrel but I can eat it. Zucchini, slice thin on a mandoline, hit the slices with olive oil, salt & pepper then grill. MMMMM Good! I could not live without raw onions, cilantro or avocados. Grilled portobellos are second only to good dry aged steak ( which I enjoy still twitching) Beer, It wasn't until I started homebrewing it that I was able to differentiate/appreciate all of the different flavors of a well balanced brew. I love garlic and it's funny that so far no one has listed that as a dis-liked spice. I like it both raw (hot) and cooked (sweet). It may be why I have no friends. ETA: mushy cooked slices of tomato are also a no go.

They all look good and here I am stuck at work.

I think the heat build-up would damage the finish on your rangetop.

I would look at garage sales for old cast iron that can he had for pennies on the dollar and be re-seasoned. Restaurant supply for the rest, I just bought a heavy 12x18" end grain wooden chopping block for $28+tax at my local supply.

I don't see where it's "A must have for the serious BBQ enthusiast". It does look like it would give you a restaurant style grill surface so you could cook things that you couldn't on a gas grill. By the same token you could just use a cast iron griddle from Lodge .

I'll second that, if you don't have a copy you should get one.

I have the food grinder, which includes the pasta extruder, I also have the sausage stuffer. Take a pass on the sausage stuffer attachment as it does a pitiful job. The food grinder works well enough but you have to keep the blade & die sharpened. Once they start to get dull, it turns meat into mush. The pasta extruder works well but I bought a pasta machine anyway. I understand that they now have a pasta machine attachment. Edited: Poor grammar

A baked ziti/penne dish would hold well, I used to make one with a meatball or sausage mixture on the bottom, cheese & sauce mixed with the pasta and topped with panko breadcrumbs. Sauerkraut would work too but I'm ethnically biased. A seven or eight layer dip goes over well at the holidays here. Not fine dining but it does taste good and they are easy to make. ETC: spelling - The nun's are spinning in their graves over my multiple mistakes.

I'll second the Hepa, it will remove odors from a house given enough time. Burning candles will deposit soot on your walls over time.

Several manila envelopes.

Fried oyster po'boy, I don't make it though.

When I was young there was a place in Philly that sold fried chicken called Chicken Delight. Is it still around? I was my first fried chicken, "Don't cook tonight call Chicken Delight" was their ad on the radio. Popeye's hands down with red beans & rice. The other chain I can think of is Hartz but I've never tried their chicken.

I gave my Mother one of these a couple of years ago. Black & Decker Electric Jar Opener It opens jars when I'm not around.

I made this twice with poor results. Filling leaking out etc. I need to know what meat cuts work best and any filling recipes would be a bonus. I don't mind the time it takes to make them, I just want better results. Thanks, Jim

I still don't know and by the looks of the recipe section I might have to wait until someone posts a recipe.

Two things come to mind, cheese ball covered in chopped nuts w/ Triscuits and cherry tomatoes cored and stuffed with cooked chopped bacon and a shot of tabasco. Oh then there's the old standby og lil smokies in BBQ sauce.

Bell Peppers?

I'd use half of your current pantry for the frig, convert the rest of it to a pull out pantry. This means removing the door & the rest of the wall, framing in the frig & making a false front with pulls for the pantry. I would put the oven where the frig was and leave the range top where it is. My mother had a range top on a peninsula like that and grease from frying would always end up on both sides. Considering what you will be spending I think it would be worth having a plumber run a new line for the icemaker and cap off the old one. It's something that can be done when you begin ripping cabinets out. ETA: Spelling correction

I had good luck with my Pyrex until I dropped it. I have had one of the Maverick's for about 2 years and the probe died just recently. I bought a Polder but I wasn't too impressed by the lack of an "on-off" switch, but the probe does work in my Maverick. I mainly use them outside when I'm BBQing, so they get exposed to the weather.

New Belgium's 2 degrees Below, Sierra Nevada's Celebration runs a close second.

I have two Roombas and they work very well, they have their quirks but there's a forum where you can get help if you run into a problem. I gave my Sister a Scooba, she has two dogs and a teenager and a white tile floor, needless to say she loves the Scooba. My kitchen floor still has it's original vinyl from the 70's, it's hard to tell if it's clean. Sometime soon I'm going to "snap" and rip out the so-called "cabinets" and the vinyl flooring. I'll put doen some soothing floor tile and install cherry cabinets. The countertop is still a toss-up.

No tradition but tonight it's Vietnamese from Pho Thanh.

Snowangel, are you using the Maple?

There are days I'd kill for one, crusty bread, provolone, drool. Then comes the urge for a good cheesesteak. It takes at least two good doses of BBQ or some cajun food to suppress these urges.