lindag

Coincidentally, Kenji Alt just posted his Food Lab Meatloaf recipe here: http://www.seriouseats.com/recipes/2015/08/the-food-lab-all-american-meatloaf-excerpt-recipe.html Notice that he mentions not using veal as it adds no flavor. Heresy, you say?

Omigod, it's five o'clock and you guys are killing me with those amazing drink photos! Since I don't have any strawberries on hand and I can't get exotic ingredients anywhere near where I live, I'll be having a plain ol' gin and tonic.

I cook for one as well so I always have a lot of extra food leftover, I love sharing with my two dogs.

"Normally I avoid selecting extra large vegetables but with my spiralizer it's a must." I see that as a rather negative feature, who wouldn't prefer small, tender more flavorful vegetables? But that's just me, don't let me rain on your parade.

rotuts, I have had both electric and non-electric pressure cookers. In my mind there's just no comparison. The quality of the stove top models is fantastic. I have models made by Kuhn Rikon as well as Fissler and the Fissler is much superior. The electric models I owned have long ago been donated. This is the one I use the most: http://www.amazon.com/Fissler-FSSFIS5850-Vitaquick-Pressure-Stainless/dp/B007X5BD0G/ref=sr_1_sc_8?ie=UTF8&qid=1439386625&sr=8-8-spell&keywords=fissler+presure+cooker And I also have this one: http://www.amazon.com/Fissler-Vitaquick-Pressure-Cooker-6-3qt/dp/B00873AO8A/ref=sr_1_sc_1?ie=UTF8&qid=1439386800&sr=8-1-spell&keywords=fissler+6+qt.+presure+cooker I love using these and right now there're really handy for vegetables. Also nice to not heat up the kitchen.

Just another short-term fad. Stop thinking about it for a few days and the desire will go away. Or, buy one and after a few weeks it'll end up with it in a box in the garage. Ask me how many boxes are in my garage.

Cooks Illustrated recently did a taste test of swiss cheeses and Edelweiss Emmentaler came out on top, however, they did not test Jarlsberg. I cannot imagine why not.

I love beets and have some diced up in the fridge almost all the time. I can get them in five pound bags from the local Hutterites but that's a lot all at one time. While I don't really have an interest in getting into canning, I'm wondering if I can prepare some in the pressure cooker then slice and pile them into canning jars with pickling spices and just keep them in the refrigerator. Sound like a good idea? Would I prepare them just as if I were going to can but then just refrigerate instead?

You certainly are an adventuresome cook, and your photos are simply amazing. They make me want to move in next door.

I see that Portland (OR) is going to get one of the first five Whole Foods 365 stores next year.

Could it be possible to 're-fizz' carbonated liquids using a device such as the Soda Stream?

I don't buy the bigger (32 oz?) bottles anymore because the tonic goes flat before I can use it. I now buy Hansen'sTonic in the 8 oz. can (from Amazon because I can't find it locally). Works much better for me.

Well, Rachel Ray's daytime show is not a true cooking show; I don't know what it is, besides just about the worst program on TV. She is so obnoxious in the way she talks over her guests, presumably because 'she's an expert on evrything'. When I do watch her, it's only because I'm waiting for 'The View' to come on but her cooking segment is the only decent part of the show, which isn't saying much. I cannot believe that ABS hasn't pulled the show yet.

I won't go back to a noisy restaurant. There are simply too many choices available; just as I wouldn't go back to a restaurant with bad food, I don't have to endure that. Went to a nice restaurant with another couple and the din was so bad we could barely talk to each other, now that's just ridiculous!

I admit to having a weakness for kitchen knives (among other things). I have more than I have room for in my knife block. The ones I reach for most often are any one with a Japanese edge; I love how sharp they are and how nicely they hold an edge.

I saw Peppadews in my nearby liquor store and had to buy some since I'd never had one before. Zowee those were so good! So far I've only eaten them out of hand but I intend to drop one into my next martini and also I think I'll dice up a couple and add them to my cucumber salads.

Wednesday I got a hankering for something different and decided on (of all things) a Long Island Iced Tea. I used just half ounce each (lest I fall over afterward) of tequila, gin, rum, vodka, triple sec, lemon juice as well as 1 tsp. superfine sugar and about 4 to 5 ozs. of Coke. It was really tasty!

Parent should have removed child when It started acting up, there's simply no excuse for subjecting the other diners and wait staff to screaming. I doubt whether the owner actually screamed at the kid, I think it more likely that that was the interpretation by the miserable excuse for a parent. Yes, I have been subject to this kind of tantrum more than once, it's the worst kind of situation. I also think it takes an extreme situation for a restaurant owner to get aggressive with a customer.

My results with the Dark and Stormy cocktail: I discovered that while I have lots of rum, the only dark rum I had was Myers. So I made my drink with 2 oz. Myers, 3 oz.. of the Stoli ginger beer and half an oz. of fresh lime juice. Maybe it was the Myers? I didn't much care for it. I do have some nice lunazul blanco that I really like so I could try that version next!

I forgot you asked about the brand of ginger beer. My store had two different brands, I bought the Stoli. The other I don't remember the brand but it was in a dark bottle.

I saw some program on television lately that showed people drinking these. I got some ginger beer and made myself one. It was okay but a little heavy on the ginger flavor which I'm not super in love with. I liked the drink but I'd like to cut the ginger taste with something else. Can you suggest something? I've got to use up that ginger beer in the fridge.

My nearby Walmart had no individual limes OR lemons, only those in bags. I got suckered in and bought one of each just in case. I simply cannot be without citrus this time of year!

In summer I buy the Lipton or Celestial Seasonings K-cups for when I just want a single glass of iced tea and no fuss. They make unsweetened tea, which is my preference, and the tea is quite good. It just needs a tiny bit of sugar and a squeeze of fresh lemon.