lindag

I've become a true fan of America's Test Kitchen podcasts! And on one of their programs they endorsed the use of pre peeled garlic cloves (ala Costco). I bought some and tossed them into the freezer as Bridget advised. And I got the impression from the discussion that we may have to increase the amount when using these from the freezer. Anyone use these? Comments about it?

Thanks for asking the question, I was wondering the same thing.

I had just about forgotten about my http://ecx.images-amazon.com/images/I/41Er5hdut0L._AA160_.jpg Cuisinart Rotisserie Oven. I used it yesterday to cook a Hutterite (think Amish-type) chicken which I pre-rubbed with seasonings. It smelled divine while cooking and turned out very, very good. While my use of this oven is severely limited and its size is huge, it is quite useful. I don't think I'd buy one again now though, knowing how difficult it is to clean and store.

Since I cannot be without limes EVER, I panicked at the grocery store and bought three more very large limes. The store had loads of them so I don't know what's up with talk of a shortage. But I'll sleep better tonight knowing that I'm stocked up - can't have cocktail hour without my gin and tonic.

Thanks everyone! I will try everything and let you know what, if anything works!

Katsuji is basically an ill-mannered yutz.

I don't wish to belabor my question, but it seems I wasn't clear: Here's the scenario: I am in the kitchen and decide I want to make my recipe for Pineapple Upside down Cake. But the recipe is upstairs in LC on my desktop computer. I have to go upstairs to access LC and print out the recipe. I want to be able to have LC on my iPad so I'm not always running up and down the stairs. It appears there's no real solution.

when your computer is in another part of the house? I use Living Cookbook which I couldn't live without. But I can't pull up a recipe without going upstairs to my desktop computer. I wish LC was available on my iPad.

You'll like your Bamix. I've had mine for at least six years and it has done everything extremely well. The first immersion blender I got was a rechargeable - I hope no one wastes their money on these anymore, they're just useless.

I remember years ago there was a gorgeous Farberware electric skillet in gleaming stainless. It really was too pretty for words. I absolutely had to have it! But I found I really didn't use it much and eventually gave it away.

I completely agree. I don't know whose idea that was but it was really stupid and didn't add anything to the show.

I don't mean to detract from the direction of this topic but I have to pipe up and gripe about the Walmarts in my city. It doesn't seem to matter much what time I go to the store but I find the shelves unstocked!! What's the matter with the management? How can they sell if they don't have the products out. This is primarily in the grocery and produce sections, I don't shop much for their dry goods. This has been going on for years. Does this happen in your Walmart too?

Oh yes, I forgot about the iSi whip 1.5 liter and the soda siphon, both of which have never been used!

Oh yes, there are more. Ice cream maker - Too many calories and too many special ingredients. Gave that one away. Oh yeah, forgot about the: Pannina maker - Used it a few times then it went into the pantry to stay. Need to give it away. Deep fryer - Love the results of everything cooked in it but couldn't stand how it stunk up the house with the smell of grease. Used it in the garage after that but it was way too much trouble to clean it up and drain the filter the oil. Oy, what was I thinking? It's on it way somewhere soon as I figure out where that is. I know there are still more.

My goodness! I am a gadget junkie so I buy all sorts of things (like small appliances) because they look so clever,) Such as: Jumbo citrus press - it works great but it's so big and how often do I juice that many limes at a time? Coffee grinder - Again, it works really well but it's too big and heavy and I don't want to leave it on the counter all the time. Pressure cookers - I have too many because I was looking for just the right size. Electric knife sharpener - I've had this for more than two years and still haven't used it - it's so much easier to use the hand-held type. Electrolux mixer - Used it for a couple of years and then stopped making bread in quantity. It's in the closet where it will stay. Vitamix - For the number of times I've used it, it probably cost $100 each time. It's a great appliance, don't get me wrong, it just doesn't get used. Sodastream - It's on its way out the door. Don't use it because I don't like their syrups. I was looking for a good tonic mix but theirs isn't it. Keurig - I don't like the coffee for every day. I do use the iced tea pods in summer, the coffee pods for occasional iced coffee, and the spiced cider pods once in a while. I keep moving it back and forth from the pantry to the counter. I know there are more...

I've replaced almost all of the German (Wisthof and Henckels) blades I have with Japanese blades (mine are Shun and Mac) from Chef's knife all the way to the parer).. I've just found them to be so much sharper to begin with and they retain that edge much longer.

To my tastes, the best ever purchased rotisserie chickens are those available at Costco. I don't know if they're the same all over the country but I love mine here. We've asked what they use to glaze the chickens but were told that they come to them already prepared. I'd really like to do some at home and I have a countertop rotisserie that does a very good job (Cuisinart). Does anyone have a recipe for a glaze or a rub that they particularly like? BTW, I've found that the deli rotisserie chickens taste w-a-y better if you eat them before they're refrigerated. The cold seems to mute all the flavor.

Watching Dr. Oz recently, he recommended 'white tea' to help one from overeating during the holidays. My stores in my smallish city don't sell white tea. Is it worth searching for? I know nothing about it.

How terribly sad...........

Yes, Aaron is gone now. There is bad karma for being a schmuck.

I have a Presto deep fryer that's lingering on a shelf in the garage. My biggest complaint? the odor of the hot oil that hangs in the air in the house forever. I used it once in the kitchen then, because of the awful smell, I moved it out to the garage where I used it a few more times (easier to ventilate with the garage doors open - I could bet rid of the smell much sooner). It really was too much of a PITA to fuss with, what with draining the oil, filtering the oil, then storing. Haven't used it now in years and I don't miss it.

I recently made this one and it was wonderful: (Maybe it was the booze that did it.) The Best Apple Crisp For the crisp topping: 100 g (3 3/4 ounces, about 3/4 cup) all purpose flour 165 g (5 3/4 ounces, about 3/4 cup) raw (Turbinado) sugar 1 Tbs freshly grated zest from 1 lemon 1 1/2 tsp freshly grated nutmeg (see note above) 1 tsp kosher salt 100 g (3 3/4 ounces, about 1 cup) toasted pecans 145 g (5 ounces, 10 tablespoons) unsalted butter, cut into small cubes and chilled For the apple base: 4 apples, cored and diced (such as Golden Delicious; see note above) 3 Tbs sugar 1 Tbs cornstarch 1/2 tsp kosher salt 2 Tbs bourbon, rye, or Scotch For the crisp topping: Pre-heat oven to 375°F. In a food processor, pulse flour, raw sugar, lemon zest, nutmeg, and salt until well combined. Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Some whole pecans should still be visible. Add butter and pulse until mixture resembles a coarse meal with pea-sized chunks. Transfer to a bowl and chill in refrigerator or freezer until ready to bake. To bake: Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to baking dish and cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is darker in color, sandy, dry, and firm to the touch, about 45 minutes. Let cool for at least 15 minutes before serving. Serves 6 to 8 Source: Serious Eats

My parents, who were very reasonable people, were strict about meals. You ate what was put on your plate. So my brother and I are pretty much everything. The exceptions were liver and hominy. Those were just plain awful (and still are!) After a couple of attempts where we were kept at the table until we finished, Mom finally would prepare something separate, such as a hamburger patty or similar. That let peace reign. BTW, another story; My mom one time cleaned out behind the refrigerator and behold! found a pile of liver pieces I'd thrown back thee.

I found Kerriann's (sp?) whining about missing her kids to be something of an excuse for her poor performing.

It appears that I had him sized up correctly.