lindag

I don't understand why they don't sell in smaller quantities. I could justify a few pounds but appx. 15 pounds is more than I want or have room to store.

I was shopping around online looking for white truffle butter and went to the D'artagnan website. I found Oxtails! but look at the price!!! Never mind.

I prefer the inexpensive poly boards because they seem to be very easy on my knives. The only con is that the high temps of the d/w seem to cause a slight warp to one side which means they will spin on the convex side...so I mark the 'good' side with a sharpie so I know which is the side to use. I do like that they can go into the d/w, so I know they're always clean.

I remember my Mom making coffee in a stove top percolator (I think it was a Revere Ware), she often got involved in preparing something else and the pot would boil over on the stove.

Maybe I could return my recalled percolator to Nordstrom. (assuming you saw the piece on TV about the guy who returned his snow tires there and got a refund.)

I wasn't aware of the recall. mine IS the older version (though I had to fish it out of the pantry to be sure. I kinda doubt they'd replace mine nearly 50 years later. I'll be handling it much more carefully in the future.

Really!!! I still have mine! Got it in 1968 as a wedding present. I've kept it all these years although the only time I use it is around the holidays when I make percolator punch with it. (the one shown here is not mine, but looks just like it.)

Reading though this thread made me think back to the set of Pyrex bowls in Mom's kitchen in the 50s. Her signature dessert was made-from-scratch banana pudding put together in that big 'ol yellow bowl!

I also have a serious issue with kitchen scissors...I have a pair in nearly every kitchen drawer because I use them for so many things these days. Everything you buy seems to be hermetically sealed and has to be slashed open with a box cutter or shears. Besides, I have a penchant for kitchen tools of all kinds and have accumulated quite a few over the years.

I like my cold beverages very cold too. In fact, I take my beer out of a very cold fridge and put it into the freezer for 10 minutes then pour into an iced beer mug.

The brats that I see most often here are these: They are uncooked. Thaw product prior to cooking. Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often. Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until sausage internal temperature reaches 160°F.

Johnsonville makes (at least) two kinds of brats. fully cooked (smoked) and uncooked. Which are yours?

Cooks Illustrated has a 'recipe' for Gluten free flour. I don't do gluten free but I understand their mixture produces very good results. It consists of: white rice flour brown rice flour potato starch tapioca starch nonfat dry milk powder If you'd like the exact amounts please PM me and I can give them to you...their site requires a membership.

I'm no expert but I do like their Brats cooked in beer.

That's a very cool looking board!!! I'd love to see the whole thing.

Thanks, I like the idea of using beans; way better than barley, I'll give that a try. Also, when I'm in town I'll try a different store for the oxtails, that one has a better meat dept.

Recently watched Ina Garten prepare this soup. So I went to my nearby grocer looking for the oxtails (thinking forward to when it's cooled down enough to think about hot soup). I was surprised to be told that they do not stock oxtails but that they could order them for me...it would take two weeks and they would be very expensive. I know that I used to be able to buy them when I lived in Portland. So, even if I can't use oxtails I thought I'd like to make a variation of this recipe, substituting another cut for the oxtails and replacing the barley (which I don't care for). Yeah, I know, it won't be the same recipe, but I thought it still might be worth a try. Any suggestions would be appreciated.

I have a big stain on the carpet in my TV room that came from a leaky hot water (copper) pipe in the ceiling. Will be having a local carpet cleaning service come soon...I just hope they can get that stain out!

Still better than NOTHING, which is what many of us have.

For those of you who are experiencing cooler weather (or are expecting to), here's recipe I ran across today. The weather here is still hovering around the 90s so I won't be making my share anytime soon....Hot and really smoky with the windows closed tight. I've never been a fan of oatmeal but I'm thinking that making it this way may push me over to the other side. Baked Oatmeal since the recipe serves eight, I'm wondering if I could make the whole recipe and then cut it into squares and freeze the excess...? Do you think that would work ok?

I thought this was pretty interesting... personally, I love both CK and Kenji. "Milk Street Radio welcomes J. Kenji López-Alt, Chief culinary advisor at Serious Eats and author of The Food Lab, as the newest regular contributor to our show."

That's exactly what i need to do. There's just one of me here and I have two full-size uprights and they're stuffed full...it makes no sense and I need to empty both, defrost them and start over.

If my 5-at. Lift bowl KA ever dies (which probably never will), I'd be looking at the 5qt. Tilt head with the glass bowl. Not sure about the color, maybe black.

Heh, heh, heh. I saw that coming!

The method I use is a variation of one learned from CI. Put the dough onto a large sheet of parchment and drop it into that very hot pot.