lindag

I learned absolutely nothing about cooking from my Mom (who was the homemaker). I detested doing anything in the kitchen, though I was made to set the table, peel potatoes, wash dishes, etc. The, once I was living on my own in my own apartment, it was necessary that I learn how to cook something! I actually had to ask my friend's Mom how to make mashed potatoes. The first real dish I made for myself was meatloaf and, boy, was I proud. That began my love of cooking and learning about cooking! And I've never tired of it.

I grew up on the Swanson's brand as well, because back then it was the only brand. Now there are so many different ones and those that are so much better. The best ones I've tried are Marie Callendar's chcken pies and the turkey pies. I've had the pleasure of eating one prepared in her restaurant in Denver and it was wonderful. I buy Shwan's now and they're pretty good too. The biggest complaint I have against these type of pies is that the bottom crust always seems to be gummy. So I just scoop it off and toss it into the disposer. Oh gosh, I had forgotten about the Banquet brand, I think they were actually the original. Quite awful, actually.

In a recent post by Kenji Alt's Serious Eats he post instructions for cooking halibut steaks. I want to make my first sous vide dish. I have some mahi mahi from Shwann's that I would like to use. HIs instructions was for 1-inch cuts; cook at 130º for 30 mins. Could I cook my ¾" fish for approx. the same temp and time and have it done right?

Finally got around to trying the "Intro" (didn't have any oranges!). Because I love gin, I tried this one first. it was very good! Tomorrow I'll try another of the variations.

I'm a bit skeptical about the waiter 'doing shots' story that the diner was telling. If so, I hope the waiter was at least fired from his position.

I will look for this product, however, there's little luck that I'll be able to find it anywhere around these parts.

I really love beans of all kinds and have always felt good about taking the extra time to used dried beans. So how surprised was I to learn from Cooks Illustrated (my go-to source) that it is actually far better to used the canned ones now because those that are dried are quite often old and dried out. And the canned beans are subject to much greater quality control than the dried variety. So, I will try to use up my stockpile of dried beans but will convert to canned. (CI did say the one exception was the heirloom beans, ((such as Rancho Gordo.))

I don't much like flat water and prefer carbonation in just about anything, In fact last night I was wanting a dram of Maker's Mark, I had an opened can of club soda that was flavored with grapefruit. Tasted mighty good to me. (And, by the way, the soda had been opened in the fridge for at least three days and still held some of its carbonation.)

Because I'm an avid bread baker I bought this scale: Escali I do not like it at all and continue to use my simple old scale. The new one is just too fussy and complicated for everyday usage.

i'm curious about your cauliflower. I bought a nice, large head a couple days ago and was planning to make a new recipe but discovered it was so tedious and full of odd ingredients that I had to change my mind. Now I don't know what to do with it. Yours looks tempting; did you season with anything other than S&P?

Thank you so much for responding, I have many to try now!!!

I just purchased a bottle of this last night on a whim. Now I don't know what to do with it. Can you suggest any simple cocktails that I could make with it? (I don't have access where I live to many exotic liqueurs).

I bake my own bread all the time and just love trying new and different recipes (especially Rye) and I make lots more than I can use so I slice up my loaves after they've cooled sufficiently and bag them (in bags from KAF) and store in the freezer; if you press out as much air as possible they keep quite well.

I'm glad.

Indeed you are right. That's what happens when one doesn't read all of the thread. Andi's post was more helpful than mine.

You may want to try King Arthur Flour's recipe for 100% whole wheat bread, it is actually their most popular recipe so, clearly, it turns out well for most bakers. It's here: http://www.kingarthurflour.com/recipes/100-whole-wheat-bread-for-the-bread-machine-recipe

thank you, somehow I missed that. Only had mine for a short time - at least that's my excuse.

I was in the same position recently; considering replacing my BSO with the CSO and decided it was worth it for the steam function although I was worried about losing the quarter sheet pan capability. Well I went for it and I must say I haven't missed it at all. It's worth doing if only for the much improved toast! In all fairness, though, I will admit I do miss the pre-settings for 'warm' and 'reheat', those were particularly handy for leftovers and cold pizza.

I think most folk here will be taking a big pass on Labor Day cookouts/picnics, etc. Forecast is for 59ºF (15C for youse Canadians) and possible thunderstorms. More like soup-making weather. Fall came earlier than usual this year, it was 39ºF (3.8C) last night.

They certainly LOOK tasty, though.

I ran across this recipe this morning and thought it could be ideal for the Air Fryer: Oven Fried Chicken

I use this one. I like it much better than any Pam products, it leaves no residue.

Inside. Was heating a plate of leftovers. When I opened the oven the (Potrmerion) plate was in two pieces. should have posted in the 'I won't do that again thread.

I saw her on one show where she tried to mount the cameraman! She thinks she's funny, I don't think she has any common sense anymore. No one want to see behavior like that.

I have experience that when we've rented vacation homes. Always take a couple of good, sharp knives. Renters will abuse the knives without any regard at all.