lindag

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.

Hadn't thought of that. Big difference in altitude....about 3300 feet here as opposed to sea level there.. Didn't know that was a factor.

Since I've moved a couple of states farther East from my former place I've lost the oven spring I used to get and I can't figure out why. The climate here is much drier than the last and it's the only difference I can figure. My new oven is also electric so that's not different. Anyone here have experience with this? I've been chasing the issue for ten years now.

I have had five so far (not local yet) and all of them were too firm and pretty much lacking in flavor. Worse this year than before.L

So, I've never eaten Spam, either (and no plans to change that), does Scrapple taste anything like Spam?

Mom, who was from Pennsylvania Dutch country, loved scrapple but Dad did not, so I've never had it to this day. I should change that.

'The Cabin'... I see this topic is now closed, the last post was made in '08. I'm so curious about what's been happening since. Is the SnowAngel still around? Please forgive my hijacking but I can't post to the original thread.

Yes, it is. This is not my recipe but from a source I trust. The majority of the marinade is saved ahead and later turned into a sauce (with the cornstarch) for the meat and veg.

yes! me too. I'd love to know more. When I saw the photo, I thought to myself, 'I want those'!!!

When I was a child, living in East Detroit, the ice cream truck (complete with the bells) came around our neighborhood in summer. Ice cream treats then were .07 cents. What are they today?

My goodness!!! How on earth did I miss 'The Cabin'? I just pulled up the topic and can't stop reading. The stories are wonderful, just the kind of stuff I love. Thanks, Porthos, for mentioning it, or I'd never have seen it.

I'm no expert and I don't make a lot of stir fries but from what I've observed it seems many use flank steak. I don't know about the marinades but here's one that I understand is good with flank: Beef Marinade 1 cup soy sauce, low-sodium soy sauce 6 tablespoons sherry or cooking sherry 2 tablespoons cornstarch 4 tablespoons brown sugar 1 tablespoon ginger, peeled and minced fresh