Okanagancook

Nice! I don't have a Costco membership. Nor do we have a Costco nearby.

I have Gelpro mats http://www.gelpro.com/Shop/GelPro-Elite?utm_source=google&utm_medium=cpc&utm_campaign=Brand-Exact&utm_content=mat-gel-pro-elite&utm_term=gelpro elite mat&template=4&gclid=CLy__8yF19ECFVy4wAodRQYD6w

Pooh. I guess I'll be cheering for a different team. Unless a miracle happens. Darn. I am having a beer

Steaming is definitely the way to go when making parsnip purée! Great job and speedie too.

I have a gel mat over my concrete floors where I stand to do my mis en place. works well. I don't seem to trip over. I wore one mat out already

I love freeken. The texture is what really makes it good. Dried mushrooms with it is something I need to try.

Stuffed zucchini with tomato sauce on the bottom! Thank god they are all gone now.

love the floor also. We have acid etched concrete floors which are very slippery also. Poor dog can't sit without his front paws sliding out from underneath him.

Oh lord, amazing looking duck!

Kayb,, what you said sounds great. Who doesn't like potato chips and if your house is like our house, potato chips are a stranger reserved for special occasions like the SB. Perhaps a dip to boot.

Well we are approaching the date. I have 9 people to watch the game. i am making cannelloni, salad and homemade garlic bread for after the game which will be dinner time out here in the west. for snacking during the game I will have some fried Mexican chorizo and cheese in a fondue warming pot to be served with homemade tortillas. As well some hummus and homemade pitas. Guest will be bringing something but do no know what at the moment. for drinks, I prefer beer with football so will get some nice craft beers. Maybe get things rolling with some Manhattans! what are you planning? go Packers,Just say'n

That looks fantastic, nice and juicy! great job. still a little chilly here for outdoor cooking, but soon.

Waldorf salad comes to mind. match stick apples in any salad. pork roasted on a bed of apples and onions. My two cents worth off the top of my head.

All I can say is the cheesey top of the soup looks inviting. Good luck doctoring the soup to an edible level.

I love the Instapot for steaming potatoes, jacket on.

Hopefully you will knock it over and then it will be mop up time.

So far I'm loving this course. Bare in mind I have a degree in Nutrition and was a registered clinical dietitian. I went back to University at age 33 to finish my nutrition degree and had major recall difficulties when taking the first semester organic and inorganic chemistry!! Now retired, I am going through those same recall problems. It brings to mind the calculations I needed to complete for my analytical chemistry labs. The calculations often took two to four pages in my lab book! If your result was not within 5% of the correct amount being analyzed for you got a fail on the lab. The labs were four hours long and the lab write up took most of my Sunday afternoons! Sheesh. The first interesting point which the course raised was in the calculation of the number of sodium molecules present compared to sugar molecules. Almost twice as many molecules of sodium while taking up only 1/16 of the gram weight as sugar. Hummmm anyway, I am still ploughing through the course material and I find the level of instruction to be, well, Harvard-like, as I excellent. but, I hear everyone about their lack of mathematical confidence...just give it a go. Try a few problems. Check out the answers.

I make TV dinner also. Especially good when we have leftovers from a curry dinner composed of multiple items.

Unbelievably, our Superstore has chicken feet occasionally. I usually pick up pigs feet from our local butcher, sliced in half which I use in stocks for the gelatin factor.

I do leave the oven on all night at the lowest temperature with a doubled over oven glove in the door opening My Miele oven shuts off if left on over night. Just an FYI, check your oven manual.

I had a Nesco for ten years then one day last spring it died. It was pretty good. Dried fairly evenly. i bought an Excalibur nine drawer based on recommendations from another thread on Egullet. So far I love it. It dries very evenly and has a great warranty.

Part of lunch yesterday. Shaved fennel and celery salad from Vegetable Literacy. Dressed with lemon olive oil and a mix of chopped egg and herbs. Very fresh tasting.

I bought one of these at a German store many, many moons ago. It doubles as a potato ricer. It requires some muscle to plunge the dough out of the holes and it is a two person job....one with the muscle and the other to cut off the extrusion as it emerges. I have also done the wooden board trick mentioned above that that works well but you need to move quickly so they all get done at the same time.

I too am working on the freezer. They are pretty organized but I need to use the 'first in, first out' method of using stuff. However, I just reached into the 'lamb meat' section and pulled out a package of chops. I have lentils in the fridge so it will be lamb and lentils on Saturday. For lunch freezer beet soup and bell pepper salad.

http://www.seriouseats.com/2015/01/how-to-make-microwave-popcorn-brown-paper-bag.html