lindag

The last time I shopped for it there was only one brand,which I tried but didn't like. That was awhile ago so there may be more now. I'll check the SE list and see if any of them are available here. Thanks for that reference.

I'm not prepared to make my own but am looking for a good brand. Anyone have one they like?

Did the sugar work?

The answer to that is a dedicated egg poacher, they're inexpensive and work very well. I have two...poached is my favorite kind of egg.

Gorgeous!,,

Used this one today while making my big batch of dog food:

For most of my baking I prefer currants but I like raisins very much.

I just can't cook oatmeal that I want to eat. Not that's it's hard to make, I just don't like how it tastes. I've tried until I'm 'blue in the face' and now I've given up.

Back in the day, when I went to a school that didn't have a cafeteria, Mom would send me with lunch that often included these

You probably don't want to make your own since you've tried and failed and are happy with prepared crusts, but, just in case....this is the one I use and it is easy and tastes wonderful (however I do like to use leaf lard in mine when I have it). Foolproof Pie Crust 1 1/4 cup unbleached all-purpose flour 1/2 tsp table salt 1 Tbs sugar 6 Tbs cold unsalted butter (3/4 stick), cut into 1/4-inch slices 1/4 cup chilled solid vegetable shortening, cut into 2 pieces 2 Tbs vodka, cold 2 Tbs cold water Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Makes 1 pie crust

What wonderful people, all of them!

Tonight's dinner will be one of my favorite recipes from Epicurious. simple, easy and oh-so-good.Sillet Chicken and Vegetables Perfect for a Fall evening.

Great! I tried the Bourbon Barrel Aged Worcestershire Sauce on its own and liked it very much. I also put a couple dahses into my Bloody Mary, a What I think I noticed most is that it doesn't have the strong odor of L&P sauce. That's a big plus. I broke a bottle (Costco size) of L&P by knocking it off the counter onto the tile floor...I thought the smell would never go away!

Yeah, I've done something similar. And I hate grubbing around in my big ol' trash can.

Hubbard is my own favorite squash variety...it usually has loads of flavor. You may have seen it in the produce section but it would be cut in pieces because Hubbard's are so big. Try it, you’ll like it.

I have that exact same beer mug. I keep it the freezer so it's always ready!

I like how it seems to be well-toasted, sometimes that makes all the difference.

Nice soup and I'm curious about what kind of cracker?

I rely on the Wavy Lay's Hickory BBQ chips most of the time. Other than those, I crave Doritos Nacho Cheese flavor. Both go great with sandwiches and I keep both on hand at all times.

Actually, then it was Dirty Dick's Hot Sauce. But that was before I'd tried Inner Beauty.

It's that time of year when we're inundated with all things pumpkin. Personally, I'm not a fan...I can have one piece of pumpkin pie and I'm good for the rest of the year. What do you think? Overkill? (I do buy cans of pumpkin purée for my dogs, though, it's a great dietary supplement for them.)

A couple years ago I did a side by side taste test of the dozen or so bottles of hot sauce I had on hand. Tabasco came in dead last by a huge margin.

Do you think it's unnecessary to pre-brown the meat?

Some areas near me are already getting a bit of snow....pretty early for that, even here!