arjay

Wait humans should never be presumptive. They should do their jobs and be rewarded accordingly. The customer doesn't need to figure out their motive for asking for tips.

Sounds good Chris. All we need is a few more citizens. Did you say we could cook inside or out (either or both)?

This could be a lot of fun, if we could get the rules ironed out and as simplified as possible. I live in South Carolina. Is anyone else interested?

I really appreciate this thread. I cook for 30-40 Senior Citizens at my church monthly. Rachel and FG have given me some great ideas. My budget is also limited and its a challenge for me, because cooking is my hobby. Tammy, please keep it going.

Americans don't eat lamb.

Talk about your potstickers! After reading that many professional chefs use Calphalon Proffesional Anodized, I bought a complete set. Shortly I found that anything....everything sticks to this stuff. Guess I forgot that pro chefs have pro dishwashers.

As mr. Varmint says, grits are not meant to be a centerpiece of a meal. Their purpose is to complement the elements of a meal, especially breakfast. As a bed for sausage or redeye gravy, they are unbeatable. In this role, no embellishments are needed. If you want a stand-alone side dish, check epicurious.com for creamy grits.

markk, did you forget to cook your duck?

Hotel food in London........Last Spring a CONTINENTAL breakfast was $18 per. If you want bacon, add $5. Cold cereal, rolls, cofee or tea, juice.

Excuse me, but would you please consider your audience in your posts and provide a translation for us peasants?

I think most foodies watch this network and most of their personalities are good. However, some seem to draw criticism. Tell us your favorites and if you have an opinion on the pricks (if any). My fave= Tyler Florence: unpretentious, interesting topics, and a hell of a chef. Prick= Bobby Flay: enough said.

Anna Kournikova and three of her sisters.

Cheddar, SC Butte, Montana

YES

Some folks will eat anything that doesn't crawl off their plates and escape to the nearest fetid swamp.

Susan, I haven't tried the recipe yet, but it looks delicious. Please let me know how you like the Clemson Blue.

Clemson blue. Made on the campus of Clemson University for 50+ years. A delicious blue that you don't have to take out a mortgage to buy.

When to salt? Age of beans? Chemistry? Who cares, cook 'em and enjoy 'em.

These are my sentiments exactly. There are entirely too many folks willing to wallow in guilt and bend over forward to apologize for any remotely perceived offenses. This thread has a good share of those folks.

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I grew up a poor peasant child in the deep south (well sorta). My family was frequently made involuntary vegetarians because of the state of our finances. This was long before eschewing meats was fashionable, and if anyone thought you did it deliberately, they looked at you funny. However, in midsummer everyone's gardens started to produce a fare incomparable anywhere! On the table...roasting ears minutes from the stalk, dripping with Old Man DuPre's freshly churned butter; green beans, long-cooked with rendered salt pork for seasoning; fried yellow crooknecks, okra, and green tomatoes, all breaded with corn meal, flour, and eggs, cooked til golden brown; green onions and ripe tomato slices, still a little warm from the July sun. The juices from all this would be sopped with hot cornbread and/or cathead biscuits. Sweet tea was the beverage of choice and sometimes Old Man DuPre's milk delivered to you daily with a thick layer of cream on top. And later on, banana pudding: the kind baked in the oven with browned peaks of mirengue on top. There was nothing poor about this.

Follow any of the directions above, plate it on your prettiest platter, then throw it away and make him some real spaghetti.

Can hardly wait.... Commander's Palace Brennan's for breakfast Weinacker's......Clemson, SC

Sorry, I have to ask. Spaghetti and pizza allowed to free range? Joke, right? Or quirky labeling? Sorry Amanda, It's just my way of poking fun at folks who pay exorbitant prices for food that has little or no added benefits in taste or quality. Care for some Kobe beef?

Tonight we had.... Free range spaghetti with organic meatballs. The kids had free range pizza. Delicious.