lindag

When I was a kid I used to like liverwurst sandwiches with a little thin sliced onion and maybe some mustard on white bread (of course).. That was a really long time ago. About a year ago I happened upon a tube of liverwurst in the deli case and was tempted to buy it until I looked at the amount of fat....17G. I changed my mind.

sounds like a really great book, can you tell us what it is?

I suggest using the lid from a small-ish cast iron (Le Creuset) stock pot. My smallest is the 4-½ qt. and the lid is fairly small in diameter.

I got my Vitamix at least 12 years ago, mostly for making smoothies. Well, after a year or so I got really tired of the smoothie routine. I've never had a need to make purees or pastes. hummus, etc. Except for the (extremely) occasional need to use it for a blender, it has sat in the back of my pantry. If I were making that decision today, I'd pass on the Vitamix and stick with my old reliable Oster.

I really love this topic. while I have no connection to resataurant food preparation I think we can all see how it affects everyone who eats out. The inside stories are fascinating.

I have had those moments when, just settling into bed I think to myself, "Did I put away the leftover food from dinner?" I blame it on the wine.

I miss the days when I'd go to TJ's, order up 8 cases of wine and have them loaded into my SUV. Nowadays the nearest TJ's to me is a 3-½ hour drive in good weather. No more TJ wine for me.

When I bought there, they had only one brand in the large bag, I don't know what it was. I have found I can rely on Costco to almost always have the best that's available.

Do you have a Costco nearby? I have bought large bags (10#, I think) there in the past and it was very good (and inexpensive).

The Catholic Church located in the next town over has a fund raiser every St Patrick's Day. They slow cook their corned beef (they get very high quality stuff) and then they smear it with yellow mustard and brown sugar and bake it slow for an extra couple hours or so. It is the best corned beef I've ever had. I tried their method last year at home and, for whatever reason, mine was not nearly as tasty as theirs. I will probably try it again this year, just because. And I will definitely be at their dinner!!!

I also buy the bag of pre-trimmed radishes from Walmart when they're available, mostly in summer here. As far as celery goes, I've never figured out how to get from one use to the next without it's having gone by. When I take it from the crisper for a second use it already seems too late.

I know absolutely nothing about restaurant service, help, etc. What you've written, Chris Ward, makes me even more aware of the great little local restaurant near me. In a town with a population of around 2000, this place serves breakfast, lunch, dinner, beer and wine, seven days a week. Their food is SO good I love going there. It's locally owned, of course, and I imagine some of the employees are family members. The cook(s) are great and as many times as I have eaten there, have never had a meal that wasn't worth bragging about. I don't know how they manage to do it but I'm sure grateful they're there.

I will probably try a sample of the riced veg just because i'm always in the market for something new and or different.

heh, heh, heh.

Clearly they're selling them to someone! Amazing.

OMG, I am totally out of control now, I just realized. Yesterday while watching something on TV I saw an ad by a local appliance store for a small-ish chest type freezer for $208. And, for about 30 seconds I actually considered it. This, mind you, would be a third freezer in my house. The other two are full sized uprights. In addition, I have a large side by side. And...I live alone and cook most days for just myself. I think I have a problem.

I learned to wear gloves when I rubbed my eye after mincing chilies for pico de gallo.

On the advice of a message board friend who is way more tech savvy than I, I am keeping my LC software and continuing to use it daily (being very mindful to back it up often). My friend tells me there is nothing unusual about software that is abandoned (like LC) and there's really no reason to not use it as long as I continue to enjoy it.

Since we're predicted to have another foot of snow here tomorrow I dug thru my freezer looking for that corned beef that's been hiding for years!!! I hope it's still good because I'm really looking forward to a New England boiled dinner for tomoorow's dinner. Edited tonadd: I must confess that I first tried to buy a fresh corned beef at my local grocer but they didn't have any due to the huge remodel they're going thru right now. I thought I had one w-a-y back in the big freezer and I lucked out. Otherwise I was going to go forth with a pork butt which is often what Mom used to use with her boiled dinner.

Had mine for weeks now although I haven't used it yet.

Any liver in my house has my dogs' names on it. Can't stomach the stuff. I regularly buy packages of beef sliver (sliced) and happily cook it up for my little guys, they just love it.

I buy Finish pods in the big box at Costco. Works great in my Kenmore Elite. I do have to use JetDry but I think that's true with most any kind of water you have.

I do remember Zoom cereal. I don't think we ever had it at home but I remember seeing the box somewhere maybe in the stores or in a commercial somewhere.

Ackkkkkkk! How I detest hot cereals! Growing up in the Midwest, with lots of snow and cold, Mom made us oatmeal or Cream of Wheat often in winter. I really didn't like it although everyone else in the family did. I know it's good, healthy food and through all these years I have many times tried again to make it and at least, if not enjoy, to tolerate it. Still haven't. I can make steel cut oats in my Zo rice maker that has a porridge setting and I can choke some of it down, but darned if I can like it.