scubadoo97

Yes Marlene and it works great. Two varieties, one for a roller style and one large rectangle pad for the basic squeeze mop. The only problem is the water gets dirty after only a few rinses and you end up pushing dirty water around unless you change it out often.

Deal or no deal, meal or no meal....FN seems to be a game show network. They are moving to general entertainment. I have a lot of respect for Emeril. I really hated the live show though. Too much shtick, too much clapping, hooping and hollering for the garlic and the BAM. The food was a bit messy, but he was cooking live and throwing it together quickly. I liked E of E. More of the traditional cooking show. Hard to believe that they are keeping that show. One of the rare cooking shows left on FN.

We use a swiffer to do quick clean ups of spots, streaks or what ever is on the floor. When we go back and clean with a magic eraser mop right after cleaning with the swiffer you would be amazed at the amount of dirt still on the floor. The magic eraser and water come up black, right after using the swiffer. But the swiffer is good at getting those sticky spots black spots that appear on the tile floor.

Randi, love the new kitchen. The headaches are worth it in the end. Maybe?? Having just gone through it two years ago I can relate. Many happy years of enjoyable cooking in your new kitchen.

We always use to say squirrels are rats with good PR.

I use a lid on occasions when I want to start something on the stove and would usually finish in the oven but don't want to heat the oven. It works. I tried this pan fried pizza recipe tonight for the first time. Very impressed with how easy it was to put together and how easy the dough rolls out. I made a couple very thin and cooked them in a cast iron skillet. Toppings included of all things turkey. The turkey was chopped and lightly coated with zaatar and olive oil. The rest of the ingredients were slices of artichoke hearts, sliced Italian green olives, fried garlic, green onion and a little manchego cheese to top. Not my first choice of ingredients but I was trying to use up what's in the fridge. Not as bad as it sounds.

I found this in the market and served it when I made sushi at home. http://www.freshwasabi.com/prodpastetube.aspx I tasted a lot like horseradish so I would say the difference is minimal. It was not as pasty as the horseradish powder variety.

I don't know. Sometimes it's just old beans. Baking soda will increase the pH of the water which will speed the softening of beans. It's not recommended to use since it can make the beans mushy. I've used a dash of baking soda when cooking chickpeas for hummus when trying to achieve the smoothest texture possible. Not something that I would do as a rule but I did use a significant amount of salt. I know that really doesn't make the beans hard but wanted some assurance since I was going to be grinding these up anyway.

I had a gift card that was redeemable at Macys and a few other merchants. I ended up getting a pressure cooker and a KA hand mixer. Both were things that I didn't own. I could have got a small AC skillet for the same price but I am really enjoying the pressure cooker.

The one thing that I really love about the no knead bread is the crust that's missing from most bread in the store. .

I do this too. I look at a handful of recipes for a certain dish and look for the common elements for a basis of what's essential. Then look at the variations while thinking of how I personally would approach it.

last night I made lahm bi'ajeen with pink turnip pickles and Syrian red lentil/addes soup

Throw in a gluten allergy and a lactose intolerant and I think I would have thrown in the towel. Look like you have been given a lot of good suggestions. Funny we will have 100+ close family members come Thanksgiving day, (not at my house), so those with special requests keep it to themselves.

I couldn't resist and bought one on impluse at the grocery store today. No coupons or rebates but it is a pretty cheap device. So far I'm impressed with the way it works. If it holds the seal long term then this is a winner.

Was just watching an episode of American Test Kitchen and the item discussed was hot and sour soup. They recommended mixing corn starch with the egg which would improve texture and keep it from clumping or something to that effect.

Shabbat Shalom everyone. Tonight it was just me and my wife. I made stuffed zucchini squash. Stuffed with rice and meat. Used the left over rice/meat mixture to stuff a green pepper and few cabbage leaves. Severed with a side of cabbage and carrots.

I am waiting to see how these things work. The Reynolds device reminds me of a Space Bag. We never had good luck with them retaining the seal/vacuum over time.

Tonight I made Mongolian Beef using Octaveman's recipe posted here http://recipes.egullet.org/recipes/r1952.html Served it along with a side salad, stir fried green beans and rice. It was excellent. Didn't take pictures but it was camera worthy. Looked great and tasted even better. The key to soft, tender meat is the velveting method of marinading

Yes, after a bad outbreak we found them in between the cardboard tops of unopened boxes and even under the cap of unopened spices. They seemed to also like to nest in the rolls of wraps, plastic, parchment and even wax paper. Found them lodged in between cup cake paper cups.

Rebecca, thanks for resurrecting this thread. We have not hosted the big family Shabbat dinners in a couple of months until last week. I opted for something easy and started with a carrot soup, followed by a ground meat and eggplant dish which is cooked together until the eggplant cubes fall apart and become incorporated with the ground meat. A few golden raisins were add for sweetness as well as some chickpeas. This was accompanied by a rice pilaf and tabouleh salad.

Okay, what's with the airliner for Sundays new episode. Did they not just do this on Top Chef.

If I'm not doing it over fire on the grill, I will use a flat cast iron pan over a grill pan. I want the entire surface to get a crust.

For cold smoking, I've been playing around with a simple set up. A can filled with wood chips and a wood burner/soldering iron inserted into the can. This creates smoke with little to no heat. I do this in my gas grill but any closed vessel would work. This works well for things that don't need a lot of smoke or long smoking time.

Next Iron Chef meets Top Chef. That has been my impression of this show and when they pulled out those coolers and went to their out door kitchens that solidified my impression. Fun to just read Bourdain's comments where he says just that. As for Andrew Knowlton, not my favorite judge but yes we could have gotten RR.

Really like the show. Good recipe Ideas. Fun watching him jump the globe and pal around with his chef buddies. Like the interaction with Mario and the Italian Grandmothers