karlos

Sandra Lee's table scapes are brutal but somewhat entertaining nonetheless. I remember a show with Dweezil Zappa and Lisa Loeb that was just unwatchable. Lisa Loeb is cute as a bug but even that couldn't salvage the show. I think she was/is a vegetarian/vegan and he was very unadventurous as an eat and in addition to neither of them having any cooking chops whatsoever, everything they made was bleh.

A recipe

I love all things gummi (gummy?) and swedish fish are right up there with gummi worms in my book. Totally love the agua life swedish fish as well. All of us have their quirks and mine is I like them stale. If I have the foresight, I'll buy a bag and leave them open for days/ weeks so they get a little dry/crusty. Then I have to suck on them a little to make them soft and squishy before scrunching down on them. Fresh ones will do in a pinch but old ones are the best!

Ooh, yes. I cannot resist for reasons that escape logic any blue candy. I even enjoy blue cotton candy. Definitely not only an English thing.

It stinks that they have nothing better to do but I would have bet money the New York would have "outlawed" raw milk and I would have lost that bet. I found this which shows where in your state you may find some. I want to see if butter turns out any better than with store bought cream and if I can ever get organized enough I've always wanted to make my own cheese.

The woods already have varmints, I suspect. Cooked fat certainly isn't bad for the environment so if you have the land, dump away.

Ronald McDonald

On the savory side, cheetos cheese dust and most doritos flavors. For sweet, I haven't come across a gummi flavor I don't like

Nuts and gummi worms in our house.

Wendy's has now revamped their fries. They're unpeeled "natural" fries. Has anyone tried them? Also, Wendy's is test marketing two new burgers. Is anyone in the test market areas and have you tried the new burgers? One of them sounds like a Big Mac (including their own "special sauce"). Imitation is the sincerest form of flattery, I guess. Was reading the McDonald's thread and then came here. I should be embarrassed to admit this but I love their new sea salt fries. Very salty but oh so good. McD's fries are okay, my memories of them are better back in the beef tallow days. Never cared for Wendy's burgers but I do like the spicy chicken sandwich as long as I can not think about the caloric intake.

My wife rolled her eyes when I told her about this purchase, The only thing I had a chance to use it for to date was Ramsay's broccoli soup which we both agreed was good but not earth shattering. This morning we finally decided to make some smoothies. Simple strawberry one for my daughter. Greek yogurt, ice, blueberries, spinach and chia seeds I wanted to try since seeing them on Rancho Gordo's website. After one sip she proclaimed, "That thing is worth every penny!" Pretty cool Next up: peanut butter.

Kristin, they are incredibly efficient at heat retention and will take forever to cool down- in other words, you aren't doing anything wrong. It is best to use it with the lid closed to maintain stable temps which does mean there is a learning curve when switching from a gas cooker

Rochester, NY. Amateur food geek. Mine arrived last week and haven't had time to do anything but look at it.

Suck up? That's not to bad...oh, wait, I see. Good thing I need to look at the keys as I type

Well, most folks don't need a pound of truffles. Just one little one shaved over whatever you want will do the trick and won't cost that much. Saffron can easily cost that per pound but you only need a little pinch to achieve the desired effect. The Wagyu would intimidate me though as I can easily put away a pound of beef and I would be sure to overcook or undercook the darn thing.

In my parts tap water is delicious and yet bottled water is still a big seller. Boggles my mind.

Rob1234, you should have gotten both jars, not two of the same. Mine just came today (no email notification, no tracking #). Like someone else mentioned, mine appears to be new! Can't wait to start playing with this- smoothies, peanut butter, sun butter, fondues. Very excited. Oh, mine is white which may determine when it arrives due to popularity.

I found Glucose at the craft store Michaels. It was in with the cake decorating stuff. More reasonable size than 5.5 kg.

Not a chef but my daughter spilled half a bottle of syrah on my favorite summer white Egyptian cotton shirt. We were at a restaurant so immediate soaking was not an option and it set. Oxyclean applied as a paste and then soaked in the washer for an hour. It took multiple tries but eventually it came out looking none the worse for wear. I would imagine any of the "oxy" type products would work the same. Good luck.

"Legs and Eggs" at the Foxy Lady in Providence gets my vote for the manliest breakfast joint. I couldn't believe how crowded that place was at 7AM on a weekday morning.

That is very cool, congratulations.

I was surprised to find this at my local Wegmans (East Coast chain). I used it to make bologna.

There are a lot of weird people everywhere!

I think people may choke on the $100 cooking classes. Also, not sure what a regular take on a weeknight for an average resto there is but you're going to tie up your restaurant for $1000 not counting expenses. And you and your sous aren't off that night, you're working/teaching. 2 hour classes at the NY wine and food center (nywcc.com)-don't know how to make links- are about half that. But I do love the idea of classes and wish some of the more creative places here would do the same.

I love to eat outside. Please include pics of your dogs. Do you still have four?