lindag

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.

My recipe is quite similar to yours except I add minced onion, celery, cream of celery soup (instead of mushroom), then a mix of milk, mayo and grated cheese into a sauce. I also use high quality tuna like Italian packed in oil or Tuna Guys brand. DH who'd always hated his mother's tuna casserole loved mine. Me too. I still make it regularly. In fact, now that you've mentioned it, I may have to mix some up for dinner it sounds so good!

I have a friend who is a heavy tipper and the unusual thing about her is that she never tips less than $5.00 no matter how small the bill. I always thought that was nice. I don't do that but I will over-tip atmmy favorite cafes where I get exemplary service and attentiveness. And, the food at these local places is always very good.

I have a full set of Portmeirion Botanic Garden china including many of their accessory pieces. While I personally prefer plain white dishes, these belonged to my husband before I met him and he just loved the pattern (he had actually chosen the set himself, not by a previous wife) and they were insanely expensive! I continue to use them (while he has since passed away) for obvious sentimental reasons, I do have some very inexpensive Corelle luncheon plates that I use a lot for just that since they can go right in the oven or microwave. The Portmeirion is quite durable though I made the mistake of putting a dinner plate in the CSO and the temperature must have been too high because the plate broke in half $$$! Fortunately I have eleven more of them. That's where the Corelli earns its keep.

I bought a pound of deli Virginia ham and sliced Swiss cheese the other day. I didn't think to buy my favorite deli rye bread. Today I'm making KAFs Sandwich Rye. I've made it before and it's a favorite along with their Jewish Rye. Now I just have to wait for it to come out of the oven. A friend taught me to smear yellow mustard on my ham before toasting the sandwich. edited to fix link