lindag

Good luck with the dishwasher repair.

I really enjoy her shows, mostly because I envy her way of life. I used to dream of living on a ranch when young though I would never have been able to keep up with all her 'jobs'. She' so successful because she's so likable and her food looks good and is easy to prepare. I respect her accomplishments. i don't see her recipes as 'Southern', more Southwest.

I think about your sophisticated cocktails while I'm drinking my boring old Gin & Tonics.

Do you have the ability to type both English and Chinese characters on your computer?

Of course.

Indeed it's snarky. I've read other negative reviews about Ms. Drummond and they all seem to be big on the jealousy factor. How dare she be wealthy and successful and raise very nice children with a hot husband!

That Mouli was my pre-Food Processor food processor.

I have some of that in my pantry but I never remember to use it!

I'm sure it's just me but there's something creepy about black spaghetti. Well maybe it's not just me.

In recent years all the leeks I've bought have been 'dirtless'. It used to be that you'd have to slice in half from top to bottom and rinse under running water between the layers to dislodge the dirt. One of Ina Garten's methods is to slice the leeks in half inch rounds and soak in a bowl of cold water, then drain to get rid of the sand.

Fellow (former) Michigander

SHITHAWKS??? Good grief, I've never heard of such a thing, and I can only imagine!!!! EEEWWWW!!!!

I have determined by reading reports here that these meal services just aren't meant for someone like me, looking at the meal plans I find that the ingredients are just too much for a single person as well as too fiddly for someone like who's looking for ease in preparation. For now, I'm finding that buying single ingredients (from Schwan's) as well as drawing from my freezer as well aswith trips to the grocery for perishables is my way to go.

Wow, I really like that idea and it's one I can do!!!

I actally got a bad cut and bruise on my knuckle while wearing a no-cut glove. I was slicing a hard sweet potato and my hand slammed into the blade. So much for 'no-cut'.

Does anyone know if these are avaiable in the US?

A mention by Porthos in the "prepping ahead" thread caused me to resurrect this old topic. I don't much like prepping garlic either but it's the best alternative I've found so far. i've been told that the jarred garlic is no match for fresh though I've never used it myself. I also tried the bagged cleaned garlic cloves and didn't like them very much...I froze my big Costco bag and the cloves all stuck together and the texture suffers from the freezing. For me, since I din't have to chop a whole lot for a family of four, for example, it just makes more sense for me to do it myself. I have used my SlapChop for times when bigger quantities are needed and that actually works pretty well.

Yes, I guess I do although I realize they're not the same. I most always shred my cheese because the amount I need just doesn't warrant firing up the food processor (it's the washing up that is too much). Howeve, now that I read that's possible to store pre-grated/shredded cheese, I may have to change my ways.

I bought This one when I realized my most used knives all were Asian blades. But I also own a small compact 15 degree sharpener (that doesn't seem to be available anymore) that I use most often because it's quick and easy to use. I never was able to master a sharpening steel.

Once you've grated these cheeses how long do they hold in the fridge? I made the mistake (just once) of Foodsaving a bag of shredded cheese....as you can guess, what I got when I opened the bag was one big lump that was in no longer grated cheese.

ChocoMom I really can see both sides here. Your way, more difficult, better in the long run. Her way, gets the job done and maybe will inspire her kids to learn more about cooking so they can end up creating their own meals one day.

So, has anyone tried this? Pineapple Gin It looks really good but I'm not sure how I'd use it.

Can I assume you used leaf lard? And still prefer Crisco? Not questioning your choices, I'm not a seasoned pie maker so I'm looking for helpful hints.

I had read that Blue Plate mayo was really the best there was so I just had to order some and try it out. To my taste it really wasn't any better than Best Foods (Hellman's). Now I see that according to CI that Dukes was first in their taste tests. Hmmm, since Dukes isn't available here either, I'll just stick with my own favorite.