lindag

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.

Dinner is Papa Murphy's half Hawaiian, half pepperoni pizza....simple because I'm minding my older poodle who had ACL surgery on Wednesday and spent two nights in hospital. She's having a tough time so I have to keep watch to be able to help her with her food and water and trips outside for potty breaks. She's on antibiotics, rimadyl, and tramadol. Still, she's having a hard time putting pressure on the leg and, therefore, needs help. I moved her food and water next to her bed which helps but she also needs assistance going outside. No time to futz around the kitchen to make a dinner, just enough time to make her and her sister,'s meals.

If she was like me, she hated grating cheese because it's a PITA.

Something I learned here...now I always steam, rather than boil, my hard cooked eggs.

Jo, AnnaN was referring to my first link; I later edited that post to add the second one.

Dinner tonight is a shrimp Louie made with Oregon tiny shrimp, tomato, iceberg lettuce, hard boiled egg,and 1000 island dressing and maybe a breadstick. After my pre-dinner wine.

I used to enjoy the extra thick potato chips from back in the 80s? I don't even remember who made them but maybe it was a Ruffles brand. Haven,t seen anything like them in years. Now I go for the rippled BBQ chips that Go great with sandwiches.

Lunch was a BLT on deli Rye again, this time preceeded by a Bloody Mary. oldest dog is in hospital recovering from ACL surgery yesterday...I needed a bolster. She's supposed to come home tomorrow.

That's some really nice looking firewood...looks like well dried oak.

This is the one that Won the CI tests. They like the shorter handle which keeps it balanced on the pan as well as the fine mesh that lets out steam but keeps back the blobs of moisture. i happen to have the All Clad splatter screen which is fine but expensive, it's best feature is it's handle. Shown here. I have to admit that I've not used it much because I don't like to fry spattery foods due to the grease and fumes it leaves in my kitchen. When the weather's mild I do that stuff on my deck on an induction burner or deep fryer.