Marlene

My son puts his in the microwave. I try hard not to shudder.

A whole bottle of ketchup? No wonder! I use about a tablespoon of it in stew. If I don't use ketchup, I'll use some tomato paste, more for thickening than anything else. I like a thicker gravy with my stew. Do you have a dutch oven? Stew are good to simmer in those, as they are pretty heavy. And of course, the crockpot is ideal for simmering these things.

BBQ on a rotissseri. ps. I have an electric carving knive I use all the time.

Would you cook this particular meat at a lower temp than say 325? How many minutes per pound? How much will it cook while standing?

Just for the record, I am in the middle of making the vanilla pudding cookies as posted. The first batch just came out of the oven, and I can attest that these may be the moistest cookies I've ever made. Very very nice. I'm having to leave them a couple minutes extra. My oven temp must be off. Otherwise they look way too "pale"

any particular desserts that you would recommend. I just want to make sure I serve it appropriately, appears to be an expensive wine Ice wine can indeed be expensive! I am not an expert in pairing foods, so I'm pretty sure others here can answer this better than I.

I am just learning to eat Indian food. I am unable to eat really spicy food, it has negative repercusions on my system, but I've found in the Indian restaurants I've been to, they've been able to "tone it down" for me. This is always a problem in our house since my husband loves spicy stuff, the spicier and hotter, the better.

It is indeed a grape that has been picked frozen. It makes for a very intense wine and is usually quite sweet. It should be served well chilled and is an excellent dessert wine.

I use stevia in baking quite often when my son's friend is over who has numerous food allergies. I use slightly less than I would with regular sugar. If a recipe calls for a cup, I'll use 3/4 cup for instance. I can't tell the difference in taste in the finished product.

French Onion Soup Spareribs baked in saurkraut, served with mashed potatoes with shallots mashed in and roasted garlic. Creme brulee Perfect comfort food for a cold winter's night...

A class war? that's a new one. For the record we own both a Beemer and an SUV, live in an affluent neighbourhood and have six figure incomes. I am currently a smoker, my husband is an ex-smoker. Somehow I don't think the classes have anything to do with this.

I also have a Cusinart, and I love it. My cusinart also has a blender attachment which works really well.

Ah but this is an issue on which too many people are not reasonable!

IT is the same premise as acupuncture except they use a laser pointer on the pressure points instead. The success rate of the clinic in toronto is 94%, whereas acupunture's success rate is around 55%. I have no idea why! At the same time, I'll have laser therapy to control weight gain. I worked way to hard to take all that weight off. I'm not going there again. The laser therapy is supposed to be one visit with a free follow up if you need it. (On january 14th, I'll be a non-smoker. On January 14th, I'll be a non-smoker. On January 14th................my new mantra) WOW - that sounds impressive. I don't think, or at least I've never heard of, something quite like that in the USA. Do you think they have a laser therapy procedure for too much egulleting? Again, best of luck to you!! I don't know if it's in the States. I think I read somewhere that it wasn't approved by the FDA. And a number of Americans were going to Windsor for the treatment. It is approved by Health Canada. I don't think there's any cure for egullet addiction though!

Always! That's why when the time comes, I figured I'd post a daily diary. Kind of like a group hug!

IT is the same premise as acupuncture except they use a laser pointer on the pressure points instead. The success rate of the clinic in toronto is 94%, whereas acupunture's success rate is around 55%. I have no idea why! At the same time, I'll have laser therapy to control weight gain. I worked way to hard to take all that weight off. I'm not going there again. The laser therapy is supposed to be one visit with a free follow up if you need it. (On january 14th, I'll be a non-smoker. On January 14th, I'll be a non-smoker. On January 14th................my new mantra)

Although I don't live in New York, this is just another reason to quit. I have been a smoker for 30 years. Before reading this thread today I made an appointment for laser therapy for quitting. That appointment is for January 14. This aint gonna be easy. I've thought about it off and on, and I've tried several times. However, when I got a call from my son's best friend's mom, telling me that she was really sorry, but her son couldn't come to our house any more because he's allergic to the smoke, I realized it was time to do something about it. Yes, I could go outside to smoke, but that would just move the problem, not solve it. Wish me luck. Maybe Fat Guy will let me post a daily diary!

I had one tonight for the very first time. Oh my goodness. This was a little bite of heaven. My vice-chair on school council is Jewish and made them. I picked her up for our Council meeting tonight and before I had my coat off I had one of these. She served it with sour cream, which is a favourite of mine anyway.

terrific site! I'm gonna go for it. I'll let you know how it turns out!

Is this after you put the pot in the sink and ran cold water overe the lid ?

Last Thanksgiving, cooking big dinner for about 20 people. Put pot full of potatoes on to boil. Place lid securely on pot. After 20 minutes or so, figure potatoes are done. Try to remove lid to check on potatoes. Lid will not budge. Hubby goes to get flat screwdriver to try to pry lid off . So far guests have not noticed anything amiss. I am now trying hard not to laugh as hubby hisses at me to shut up before people notice. Hubby brings back screwdriver to pry off lid. Lids stays on, hubby's hand starts to bleed where the screwdriver slid off pot and into hand. Bandage hubby's hand, now laughing hysterically. Hubby stomps downstairs with pot, drills hole in lid, removes lid.

Ok, please don't shoot me if this is on another thread somewhere. I don't cook a lot of turkeys since my family tends to be a roast beef kind of family. However, I'm doing two separate Christmas dinners this year. I picked up a gorgeous 7lb prime rib for my family today. Now, my hubby's family tends to be turkey fanatics. They are all flying in from Saskatchewan this year for Christmas with us, so Turkey it is. I have this tendency to buy the butterball turkeys, stuff em and leave em in the oven. This brining techinque has me intriqued though. I assume one does not brine a butterball turkey, and I assume it has to be thawed before brining. But that's all I know What is brining and how is it done, and for how long does one brine? I'm thinking of attempting this....Help!

It probably depends on what you plan for the rest of the meal. If you are serving sweeter wines with dinner, it should be ok. Or if you are just having appetizers. Ice wine is generally very sweet, so to go from that to say a dry red may not be the best. Having said that, I am no wine expert! I do know that ice wine should be served very well chilled.

Hillarious!

Rachel, I was quite leary of using Bisquick to make cookies when I first saw this recipe, since I'm not a big Bisquick fan. However, these do not, absolutely do not have that Bisquick taste. You can also use Pioneer baking mix which I believe is sold in the states, but not here in Canada, hence the Bisquick substitution.