lindag

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.

I've had nothing but outstanding service from Amazon. I've been a Prime member since the beginning. And because of my somewhat remote location I do a lot of shopping with them; it's so much easier than schlepping from store to store and the Amazon selection of goods is second to none. I've had the odd error but that's mostly been with UPS or FedEx. Once in a while a small item is left out of the package, but, again, that's rare considering the sheer number of packages I receive.

Because I prefer to hand wash my knives, some glassware and pots and pans I keep a Microfiber Dish Drying Pad (like this one) next to the sink. I dries quickly and is relatively attractive and easy to wash up. (posted while enjoying a lunchtime red beer - beer with Clamato for those who didn't know)

Oh my, yes...I carefully cut the meat off the bones before I give it to them. My dogs are so very precious to me that I take no chances.

Those small crocks in your photo....are those for salt and pepper? Very nice.

I will never again go to bed and leave the dinner leftovers sitting on the counter... Had a tiring day yesterday, and it's just too hot. Roasted a half chicken in the CSO (that had been marinated all day in Yoshida's sauce). It was very good, as always, and I ate only the thigh. Left the rest on the rack on the stove top. Why don't I check the kitchen before heading upstairs to bed??? Not the first time I've done this, it must have been that last glass of wine. Dogs will enjoy the chicken.

Which cut of pork did you use, please? I have a couple of pork sirloin roasts (from Costco) that I need to get out of the freezer. The first one I cooked in the oven and it wasn't as tender and flavorful as I'd like. I think I'll try your method.

I've always been told to,set my water heaters to 120F to avoid scalding. My d/w has a booster to raise the temp but I never use it. Am I missing something?

If it's really so effective in repelling the little buggers and then killing the itchiness someone could make a fortune exporting it to the US (and many other countries). Mosquitos can be bad where I live in early Summer. someplaces they are deadly as we know.

Maybe this Seafood Tool would make cleaning the shrimp a whole lot easier. It's the one recommended by Cooks Illustrated.

I'll take it off your hands.

Anna N, 59ºF was our low last night, it'll be nearly 100ºF today. I don't know which is worse, your weather or ours. Though since I really don't like the heat, I'd choose yours.

I got an email from Netflix this AM and I see them promoting Chef's Table. Looks interesting and I'll have to look into it. Anyone seen it?

That's a LOT of horseradish!!!!

Anna N, Is that horseradish on your beef?

My current favorite set is Apilco from Williams-Sonoma. I like the stark white in the link but there are also sets with colored bands here. I probably wouldn't buy a set though because I like to choose my own individual pieces. These aren't cheap but I believe they'd be durable and attractive for a very long time. I noticed they W-S also offers melamine sets, that kind of shocks me as I haven't seen that in years. I'm thinking this must be a new type to be shown in high end locations.

Wow, I see why Wegman's customers are so loyal, That is really impressive.