lindag

One of local restaurants is having its annual Lobster Fest later this week. I went last year and it was great; I hoping for a similar experience this time. We are landlocked here so it's a happening when there's fresh lobster.

My glass, too! Back to the food sharing: I've never had a food friend or a SO who would steal off my plate, nor would I ever do that. Bad manners, imo.

I just saw this recipe being made and the cookies looked really good. Tasters really like them too. Haven't made them yet because I don't have some of the ingredients. http://www.oprah.com/food/Breakfast-Cookies-Recipe

Because he's loud and obnoxious.

I dislike Guy Fieri almost as much as I dislike Michael Symon, and that's a lot!

We have no Asian markets anywhere here. One of the grocery items that I've purchased online (Amazon) is sweet soy sauce, and it is super good. This one.

While Costco's products are usually first-rate, IMO their chicken pot pies, while they look scrumptious, are totally awful.

I kind of wonder if the reason I don't like brown rice is rather like the reason I don't really like hot tea. With tea, I always think it should taste like coffee. With brown rice, I always think it should taste like white rice.

Before we moved I had my freezers organized with Cambro boxes. All the meats and goods were divided up into separate containers. This worked well in theory; however in practice it was not that good; some containers were over-filled and the extra had to go into the next container. You can see what happens over time. After the moved I abandoned that and went back to haphazard organization. That's not so good either. I just have too much stuff and am now trying to cook from the freezers rather than going shopping for more, which is what I'm always tempted to do. keeping the freezers in order and frost free is a big chore. I hate the 'avalanching' that was referenced above.

remember that anything you add to the freezer is going to take up at least some of that valuable freezer space.

Remember Cold Duck? That's what I ended up having on New Year's Eve. I remembered it fondly from the 70's (I think) and enjoyed it very much.

I like the look of a farm sink, however, I have to have two basins in mine...not just for the disposer but for washing then rinsing.

I finally had the opportunity to cut up some vegetables with my electric mandolin. I had onion, celery and green pepper that I was using for my Red Beans and Rice recipe. The mandolin did a very nice job of cutting even dices of all the vegs. We still have to cut everything into portions that will fit into the feed tube. Once in the tube, everything is automatic. Just push the pusher and press the start and its all simple. The clean-up is a bit of a chore; there are multiple piece that all have to be washed so I wouldn't use this unless I was cutting more than, say one onion. All in all, I will keep the appliance and recommend it with that reservation. Made the Red Beans in my Instant Pot using Slow Cook.

I bought this sharpener a few years ago as I needed something to keep my Asian blades in shape. It has worked amazingly well; it's easy to use and with a few strokes my knives are super sharp.

Since I couldn't find a reputable knife sharpener in my local area, I mailed my knives (about 10) to Chicago Cutlery. They did a nice job for a reasonable price. That was a few years ago, however.

I've found that with flaxseed oil that it goes rancid very quickly. I keep oils like that in the fridge now to extend their life.

Maybe I'm just ridiculously clutzy but I manageg to cut a finger on each hand getting that super sharp replacement blade out of the packaging from hell...designed to protect the blade but nearly impossible to get the blade out of it!

Did that same thing with a big bottle of Worcestershire...it broke and splashed inside my corner carousel! Could not believe that cleanup and how the smell of Worcestshire lingered for a really long time.

I set up my machine yesterday to check out the blade configuration, etc., although I didn't do any actual cutting with it. But to allay the fears of someone upthread, when you have it together and put the food in the hopper, the blade pusher assembly moves back and forth across the blades automatically, so there's no hard pushing involved. It's very easy to do. As darienne said, though, there is all the cutting of pieces to fit the feed tube, much like the older food processers required. For me that's not an issue. What I saw in the results on the video were very nicely, evenly chopped and diced vegs. and that's what I want in quantity. I'll offer more details when I get a chance to do a bunch of cutting.

Mine is also the 14 cup and it's a DLC-7. It makes sense that the blade is different for the different sized machine, I guess.

My blade arrived yesterday...that was really fast!

I saw in the video that the fries are, indeed, quite short. However, since I never fry fries (not that I'm not crazy for them, it's all that oil that stinks up my house and leaves oil residue everywhere). When I want them, I order them in a restaurant instead. In summer I'll take my FryDaddy (the big one) outside on the deck and cook my fried chicken there; but even there it's still messy.