lindag

My current favorite is Pyramid's Hefeweizen. Good anytime.

Normally my cocktail of choice for cocktail hour is a nice gin and tonic (I currently favor Seagram's Lime Twisted Gin) and Hansen's tonic. However, recently I've switched to a Salty Dog. Same gin (from the freezer) with white grapefruit juice and a dash of salt. I've read that an authentic Salty Dog is served without ice but I can't imagine drinking it warm! Anyone else love this drink?

I don't mean to divert this discussion, but I'm wondering about the change that Costco is making with their cash-back credit card with American Express. I read that as of this Spring or Summer, Amex is out and Visa is in. I rely entirely on my Amex card so I'm wondering if anyone has any details about the change?

With regard to the Green Papers: I haven't detected any scent from the sheets themselves or on any of the produce I tried (I have tested many different types of veg, including green onions, strawberries, sweet peppers, parsley, etc.) And in reading the Amazon reviews I didn't find anyone else who reported an odor. DARIENNE. I wish I'd know about your trick with the light bulb!!!

I have a pile of pressure cooker cookbooks but this one is by far the favorite: http://www.amazon.com/gp/product/0809241862/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

My 'other' fridge is a specially designed 'garage refrigerator', made for cold environments. I had to replace my older model because it would stop working when the temp in the garage got too low. The new one works fine and I ordered it from Sears. The garage model is only available with the most basic features. The shelves are wire, not glass and the drawers are wire also so they are not the 'crisper' type and there is no freezer section. To my surprise,I have found that the produce I keep in the garage lasts longer than what I keep in my fancy side-by-side with the double crisper drawers! It may be that the produce I keep in the garage is somewhat different than what's in the kitchen, but I don't think so. By the way, I've recently begun using http://www.amazon.com/Freshpaper-Produce-Saver-Sheets-Set/dp/B00QUDOG92/ref=sr_1_1?ie=UTF8&qid=1428067418&sr=8-1&keywords=fenugreen and my produce last much longer now (see the many positive reviews at Amazon. (No affiliation.)

Ever been to a Red Robin? It's so loud it's like trying to have a meal in a Gymboree! I will NEVER go there again.

I like QUIET in a restaurant; the really noisy ones don't get a second chance.

Of course you should give the restaurant another chance! Since you used to go there frequently and were always pleased, aren't you kind of cutting off your nose to spite your face? That was an unusual evening if they had a huge party coming in. It was just your bad luck to pick the wrong night. Go back, and if your really feel you need to, speak to the owner about it. Me? I'd just write it off as a one time thing.

I've given up most of mine. But CI and CC are still a must in my house. I also like Food Network Magazine (much more there than you'd think when you think of the Food Network!) I also like Taste of Home, it's so much better than it was years ago.

I own what I think is the best bread knife (actually I own two types). The Wustof 10-inch Classic Bread Knife, which is fabulous and also the Cusinart electric knife. The electric knife (with its bread blades) makes short work of slicing whole loaves. For just a slice here and there I pull out the Wustof. Both do a great job.

Granted, it's been a number of years since I've shopped for a d/w, but I do remember then that I noticed the interior size of the Bosch was smaller than the other brands! I was told that it was due to it's being sold in European markets as well where the kitchen cabinets were smaller. Anyway, I felt like it was a big gyp and purchased a Kenmore Elite instead; it's been an excellent appliance, cleans everything very well.

Annette, I think your plan is fabulous, can I come?

Little Caesar's is awful stuff. I wouldn't take one if it were free.

Twice in the last couple months I've clogged my disposer with peelings from butternut squash - then a third time that was a close call (apparently I'm either a slow learner or I'm just testing myself. I don't know what it is, I've never clogged this disposer before this and I've had it for nearly nine years. Also, last weekend I was making a recipe for Root Vegetable Gratin (from CI) and cutting potatoes, rutabaga and celery root with my v-blade mandolin; wearing a no-kut glove. Well don't believe that! The rutabaga was really hard and took quite a bit of force to slice. I ran the knuckle on my little finger into the blade and it cut nicely right through the glove. So much for that theory! Very bad cut, lots of pain and ferocious bleeding.

I like to watch the Great British Sewing Bee. In order to do that I download the 'Hola' add-on which allows me to unblock BBC programming.

I'd forgotten just how bad that Texas Top Chef was!

I have two upright freezers as well as a side-by-side in the kitchen. There was a time when my bigger freezer wasn't quite full (how did that happen?) and I would take the Ice from my ice-maker and fill a couple of large ziplock bags then tuck them into the freezer for times when I ran out of ice or for when I needed it for a cooler. Nice to have on hand in case of an equipment failure.

I am not an intuitive cook and I know I never will be. However, my own mother and other women I've known just seem to instinctively know how to cook without a recipe. I don't remember my mother ever owning a cookbook but she still was an excellent cook and could make just about anything while I seem to need a recipe for even the simplest things.

I used to by the bags of fresh garlic from Costco but now I find I just can't use them up before they sprout. I have found small bags of fresh, peeled garlic at my local Safeway store. Each small bag contains several smaller bags inside. The bag of fresh, peeled I got from Costco seems to contain mostly nice sized cloves; I didn't see any of the itty bitty ones.

I love having leaf lard on hand for making piecrusts! Nothing can compare. Even though I have to order it online and pay for shipping, it is still worth the doing. I order ten pounds at a time and store it in my big freezer. That gives me plenty for my pies and for sharing with a friend. I order it here: http://www.dietrichsmeats.com/Lard.html

Really? For me it's just too time-consuming and frustrating to peel those itty bitty cloves, so I toss them and use only the big cloves. That means I don't get much garlic out of one head. I'm loving the idea of the pre-peeled cloves, particularly since I'm told by an ATK expert that they're just as good as fresh! My only question is whether you need to increase the amount to make up for a loss in flavor after freezing.

Oh, I didn't think of that, the elements not staying on. That does make a lot of sense. More and more, I'm thinking that when it comes to replacing my BSO I need to test drive the Cuisinart. Too bad there's not room for both.

It takes longer too toast bread that has less sugar content, so with no-knead, I let it go with my normal setting, then re-start it when that's done so I can get more color. Someone here said that he/she felt that toast in the BSO was more like baked than toasted. After giving it some thought, I actually agree. I think it's because the elements are located so far from the center rack. Still, it's very convenient and not really all that much different than in a toaster.

Well, on my last foray into Costco I did buy their bagged, peeled garlic cloves. My goodness, that bag is HUGE I should look, but it must be at least two pounds! I hope it keeps well frozen, it will take me a lifetime to use that much - and I do love garlic.