Hard H2O

Hey HardH2O, Your kids might be impressed if you can nail down this method: http://www.foodnetwork.com/how-to/flapjack...ures/index.html -sabine ← After my expeiments with the Batter Blaster I was thinking of just using a squeeze bottle. I use kind of the same method but my shapes and designs are quite a bit simpler. You lay down in reverse whatever shape you want darkest. Then you cover with more batter. Flip and you are done.

Another product we have tried. Anything to get the daughter off to school on time. They are terrible. Neither the bagel nor the cream cheese is edible.

I tried that stuff. It was not very good. I think there is too much air in it when you squirt it out. It was hard to get the temp of the pan right. They were either over or under done. I couldn't find the sweet spot. I thought it would be easy to do letters and shapes for the kids. That didn't work out so great either. The stuff was too thin. The flavor on the ones closest to being cooked right was OK. I used up the whole can in one session. It was fun to use. The can is just like a Reddi Whip can.

Anyone have great dining experiences at arenas or stadiums? I have spent some time in the Xcel Energy Center for various events in the past few years. Most recently at the Minnesota state high school hockey tourney, various Wild Games, Disney on Ice... We often find ourselves arriving to dine at the Headwaters in the arena. It is great food for a decent price. They adjust the menu for the type of crowd they expect to attend the event. The kids loved it at the Disney show. It is a bit upscale for the kids for the NHL games but when it is just the wife and I it is perfect. The Headwaters is on the club level. If you are on one of the other levels you can get a pass to gain entrance to the restaurant. On Saturday the wife and I decided to eat dinner there rather than watch the Minnesota state high school hocke 3rd place game. We had plenty of time before the championship game. Later talking to the brother-in-law he questioned spending so much money on dinner. I mentioned that I could spend $5 on a brat and $5 on a soda or I could spend $15 on a great high end buffet. No brainer to me. They have a great acorn squash and maple glaze casserole. They gave me the recipe and it will be tried out on our Easter dinner guests.

I was at Baker's Square last night with the kids for dinner. I had a Reuben and fries. I was wishing for some Sriracha to add to the Heinz.

Went into an Asian grocery the other day looking for some fish. The fish was less than fresh but in looking around I found some hoisin and sriracha. The sriracha is some fabulous stuff. I can't believe that I haven't tried it before. Does anyone have a recipe that uses it?

I love the mom and pop places. I have had many memorable meals in out of the way shacks. I will be heading to Arizona in April. The wife and kids aren't as adventuresome. Hopefully we can find someplace memoreable. I would be surprised if on that trip you would be unable to find what you are looking for. I am semi-familiar with the East coast of Florida around Sanibel-Captiva. i wish I had some rccomendations for you. Good luck and please report back.

Thank you. That was great read. That sheds a bit of light on the subject for me.

You would think from watching the American show and the original Japanese one that they would have to have a bit of a heads up. Ocassionally the challenger has some ingredient or tool they bring with them. Funny how often the ingredient/tool/gadget matches perfectly with the theme ingredient.

Might be non-toxic but if you were making cookies for my kid I would not want them. Just my .02 They sure look great. I wish I had the talent and patience to create such attractive edibes.

"Non-Toxic Decorating Sparkle to give brilliance and shimmer to decorations. For decoration only" Aren't you opening yourself up to some liability if someone does get sick? Even if perchance the glitter didn't cause it. Lawyers will latch onto anything to make a case.

I would like to do it with the sausage but I was thinking of making it meatless for Lent. It looked like a nice starting point. It looks like something a bit more visually appetizing than our usual mac and cheese, fish sticks, grilled cheese. I was thinking I would add some butter and bump up the herbage and seasoning. I was also thinking I would like to replace the protein of the sausage with some other seafood alternative. Maybe some carrots or parsnip type veggie would do. I am definately going to do it with the sausage after lent.

Could I get away with substituting shrimp for the sausage in this recipe? Whole roasted red snapper from Saveur I would like to do it for one of the Fridays during Lent.

while no cook appreciates people dumping ketchup (or any sauce) all over their food, is there really no place for the condiment at all? i find it incredibly useful when making a quick cocktail sauce, or easy meatloaf, not to mention on the usual fries, hot dogs, burgers, etc. p.s. i've see jacques pepin use it to make everything from a reduced pomegranate glaze to salsa. ← Saveur has a nice writeup and recipe in the current issue:Ketchup in Saveur I notice a lot of Asian condiments in pantries and frigidaires. A lot of salsas being made and mustards as well. Ketchup used in moderation is no better or worse than other condiments. Condiments don't ruin food. People misusing condiments do. A little dollop next to your frittes or burger is a good thing.

Do you keep any type of coolant handy for dunking the blade while using the sander? It seems like the right tool for relieving bolsters.

There are quite a few sharpeners doing business with belt grinders. You can even get leather belts for stropping. I do not know why you would need to go to the stones. I would either do one or the other. Here is a great thread about sharpening with belt grinders: Jerry Hossom on sharpening

A big bite of anchovy sounds good to me.

Do I dare post my mother-in-law's pizza burger recipe?

I love this thread. I am trying to make the jokes but I am not very good at it. I love a pizza with a ton of toppings. I am the kind of guy who would go into a pizzeria in Naples and ask for green olives, black olives, pineapple, ham, sausage... Steak should never be anything but rare. If I see you eating anything but I will attack you with my personal custom steak knife. This is true. With anchovies it is hit or miss. They are either great or they make the pizza inedible. I agree. I am attempting humor and failing miserably. I guess I should stick to eating. I have that skill mastered.

Because I am a delicate little snowflake. I think I am going to stop on the way home and pick up some small pizza pans and some anchovies. Personal pan pizzas for everyone. Would pineapple taste good with anchovies?

These are not apt comparisons. Example comparisons closer to what people are saying here might be: Mutton does not belong in a dessert pie. This is an abomination. Pot pie should not contain kiwi fruit. This is an abomination. Ham is not the same thing as sausage. If you radically distort a recipe as to ingredients, techniques or form, you now have something different than what is described in the recipe -- so, please don't call it the same thing. ← My point is why should someone try to decree what I eat? I like the variety that pizza offers. I like a garbage pizza. I like ham and pineapple. I like sauerkraut. I like anchovies. I seldom get to enjoy an anchovy pizza. Do not even mention them in polite company. Good luck.

When the Nazis came for the extra toppings, I remained silent; I did not like extra toppings. When they took the mushrooms, I remained silent; I do not like mushrooms. When they came for the fresh basil, I did not speak out; I was not a fan of the fresh basil. When they came for the BBQ chicken, I remained silent; I abhored the BBQ chicken. When they came for my pineapple, there was no one left to speak out.

Oh man, if we get to invoke Godwin's Law on a thread about pizza toppings, my life will be complete, here and now. ← Too late. It has been done.

I do not think you need to apologize for something you find tasty. One of my favorite things about pizza is that everyone can get it the way they personally like it. We are making it tonight at home. We will be making two. That way we can have two different pies and everyone wins. We might even make one a half and half of something. I think dessert pie should only be apple. All other pie fillings are an abomination. I think all pot pies should be chicken. All others are an abomination. I think all sausage should be andouille. All others are an abomination. All recipes should be followed to the letter. No substitutions will be allowed from here on out. You know who else tried to stamp out diversity?

I am not a big fan of Izzy's (another place that the food channel has visited). I personally am partial to Grand Ole Creamery. Grand Ole Creamery is not too far from Marshall and Cleveland and in the middle of a bunch of good restaurants. Another great ice cream place that makes it's own is Hometown Creamery in North St. Paul.