lindag

FwIW, America's Test Kitchen rated this one #1 Instant Vortex They did not like the Ninja (I can PM you the results if you'd like.-)

@Kim Shook Will do.

I have a lot of countertop kitchen appliances and my cleaning woman comes in she has to move them all to wipe the counters (she's very thorough). I just found these and these which will be helpful for both of us. Also, these freeze dried herbs eG-friendly Amazon.com link)are really worth buying.

Wow! What great bunch of delicious-looking dishes!

Beautiful!

Seems like it would be more appropriate to call it a 'roughie' since it translates into roughage.

Love it!!!

I made Calrose rice yesterday for a Mexican style casserole. This morning I had some of the rice for breakfast with just the addition of Melinda's Peri Peri sauce. Good.

Visitors to my kitchen have noticed that I have a pair of shears in every drawer. You just can't have too many these days when every products requires slashing to open.

Never been there but I fell in love with the place while watching "Capote" starting the incomparable Philip Seymour Hoffman (awarded Best Actor for that film.)

Last night's dinner waws Vegetable Beef Soup, a winter time favorite. Packed with every vegetable I could think of. Potato, carrot, fennel, cabbage, celery, tomato, beef broth, onion and, of course, the beer; I used a small chuck eye steak. Lots of herbs. Speaking of herbs, lately I've been using these. Fresh herbs are so fragile and short lived. These Lighthouse herbs are great.

He's strikes me as the kind of guy who's always thinking he's the smartest person in the room.

Kind of a smug little bastard, eh?

I want one!

Ooh! I like that idea a lot.

Yes. They are addictive. Spicy and tart.

Someone here at eG put me on to these; it may have been @JoNorvelleWalker or it may have been @Shelby.

Thanks. It's a pickling liquid. The pickles are just eaten out of hand. The label says it's a mild brine but I find them quite spicy and delicious.

I think you're my sister.

I've been buying Matiz Piparras, Basque Guindilla Peppers for a few months now and I love them. My question is: what can I do with the liquid in the jar? It has to be good added to a spicy dish somewhere. Got any suggestions?

Well, I'll be doing RB&R on Wednesday, today.. My grocery order gets picked this morning and I needed the andouille. This dish is a favorite of mine and I like it spicy.

I just recently gave up my pour-over (which I used to steep with). I'm now using the new Zojirushi Coffee Maker purchased at a discount from a new-to-me vendor. Amazon did not have this particular model and since this retailer is located in California the shipping was fast to me. I'm really liking the convenience compare to pour-over. It has all the bells and whistle I require. Still tinkering with the water to coffee ratio but I'm getting closer. Just to be clear, there wasn't anything wrong with the our over coffee, I just wanted a simpler more hands-off method.

I actually ran into Bob at his store. I shopped there occasionally for my bread ingredients as he wads located not far from me (in Milwaukie OR, quite near Portland). He gave me instructions as to where to find some items. He was quite a distinguished looking fellow.

In this area it seems that every business has a sign 'now hiring'.