lindag

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.

I'm in the camp with those that think it's incredibly presumptuous to ask for a 'taste'. If one wants information about a dish or sauce, isn't that what the server is for? And I'm impatient with folk who anguish endlessly over a menu choice, unable to decide. I think to myself, "for god's sake, it's just one meal out of your entire life, take a risk!"

Hmmm... "He studied in France" could mean he attended two classes before he was thrown out. It doesn't really say that he has any credentials. I'd like to see proof before I could believe it. But that's just because I think he's an arrogant, smart-ass douchebag.

Really? Guy Fieri is a trained chef? Hard to believe.

I think that idea is pure genius! Problem solved.

Check out Cooks Illustrated specialty cookbooks for casseroles, slow cooker, etc. Never a hint of canned soup anywhere.

Unfortunately, he's a total douchebag.

Well, I had a lovely time joining you in this limited fashion.. So much activity and such great fun. I look forward to your next adventure.

Note to self: Must stop at the liquor store and pick up more of Laird's Applejack!!!

I've had my Bamix for quite a few years now. Aside from how well it works, I love that it came with a hanger that can be attached to store it. Mine hangs inside the pantry where it's easy to find and still out of the way.

You two are mighty ambitious! I envy your energy.

Now that we're full into Fall I love making hot (alcoholic) drinks. I have a couple recipes that I've used for many years; one, called Percolator Punch I make every year. This year so far I've only made a hot cider with orange slices, clove studded apple, cinnamon - recipe from Emeril. What hot drinks do you make? And what alcohol do you add?

"...You stupid cow." ?!?!?! I'm surprised the marriage lasted any time at all. I'd have been packing my bags that instant.

Agreed. That's why so many restaurants, Starbucks, etc. all use the Vitamix.

If you happen to own a Breville Smart Oven, you can use the 're-heat' option to get a perfectly warmed slice of pizza; no sog and no toughness.