lindag

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.

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.