lindag

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.

I buy Rittenhouse to use exclusively in my winter hot drinks. I mix it with either rum or with brandy.

It's a lovely quite cool day here today. I felt the need for some hot spiced cider! Got some fresh cider at the grocery and mixed some up just so I could have a nice hot drink and use my Myer's Rum. Hmmmm. That wasn't quite the taste I was looking for. I saved the rest of the spiced cider and tomorrow, when it's going to be even colder, I'll try it again but this time I'll not use the Myer's but I'll use either cognac or rye whiskey or brandy. I'll see which combination is best. Hot drinks this time of year are so nice.

My absolute favorite dish is Pennsylvania Dutch Apple Sausage Stuffing! With diced Little Smokies, mushrooms, Granny Smith apple, etc. The best stuffing ever!

Oh come on! There's nothing wrong with liking the old fashioned Green Been Casserole. It's only once a year. There are other versions for the snobs. I've had both kinds, and both kinds are just fine.

I always keep a roll in the kitchen for wrapping corn, etc. in the m/w. Also put a sheet on the bottom of the m/w to contain spillage; and to cover items in the m/w. I also buy the folded sheets of wax paper that's sold at Costco. I like to use those as spoon rests; nothing to wash up, just throw away when done.

Thanks for the link. Yes, I'm halfway thru it now. Who knew??!??!?

You use a home freeze dryer? This must have come up in another thread somewhere. I'm very curious about that. If there is a thread on it somewhere, I'd appreciate a link to it!

I stumbled across a bottle of Meyer's Rum in the liquor cabinet and made myself a Mai Tai; hadn't had one of these list the last trip to Maui. I love a good Mai Tai but I'm wondering what else I can make with this rum? I love the taste. Is there a simple cocktail I can make with it; one that doesn't take a half dozen exotic ingredients? I also saw a bottle of Parrot Bay Rumin there, that really smells good!

Your rolls are just GORGEOUS!!! I am SO jealous!

I make my own dogs' food and use the large Rubbermaid containers (9-cup) to freeze it. Seems like any of the square-ish storage containers are difficult to fit into the d/w. Just like the parts to my big Cuisinart food processor. My solution many times is to wash by hand.

In the past, on an occasion when I didn't have a church key nearby, I've used a quarter inserted into the threads of the jar and twisted up to push the lid off.