lindag

Oh my! I can't imagine how they could possibly want to leave what with all that gorgeous food! I could stay forever! But, then, I like cold weather.

No, it doesn't keep forever. I had some in an envelope that I discovered tucked away in a cookbook. It was years old. Go to the Carl's website and you can get info on how to test it to see if it's still viable. Mine wasn't. Buy a new packet and send a donation.

I am a widow and live alone but I still have two full-sized free-standing freezers that are crammed full. Also a side-by-side in the kitchen and a second fridge in the garage. It's ridiculous! Half the time when I'm looking for something I can't find it because there's so much stuff to dig through. Both freezers are in desperate need of being defrosted but I can't do it in this hot weather, so I'll wait and hope to get it done in a few months when it's cooler; it's been years since I did it last and I know there's lots of items that will have to be thrown away. Then I will try to reform and stop hoarding!

I'm sorry you had poor results with your proofer. Does a few degrees difference really matter that much? When I got mine I did a much simpler test of my own design, just used a Thermopen inside and checked it against the temperature set. I was fine. I've very happy with my purchase, but I can see that you many want to just move on.

When a recipe calls for white wine I use vermouth because I never have a small amount of white wine available and I don't often drink it. My vermouth seems to keep, opened, forever.

Here's a different angle. I live in a part of the country where beef on-the-hoof is all around me. However, the only really reliable place that I can go to buy great steaks here is Costco. So I have to buy in bulk and then freeze. Now, I'm a home cook and certainly no chef, but my steaks are terrific. We're not all in the same realm.

I have one and never use it and I'd not have wasted the time and money if I knew then what I know now. Didn't like the flavors of the syrups; they all tasted 'off' to me. I wanted to like their tonic water (one of the main reasons I bought the SS) but neither the regular nor the diet tonics tasted right. So now I just buy my soda in cans from the grocery store (Safeway has its own brand and it's very good) and I like them much better! And, by the way, the canisters and the bottles are a giant pain-in-the ass.

I ran across a recipe this week for rolls made with oat flour (along with other flours). I'm wondering what oat flour brings to the party that the others don't. Anyone know? Here's the link: http://www.seriouseats.com/recipes/2014/07/soft-salami-bread-rolls-recipe.html?ref=box_latest I plan to omit the salami.

I ran across this recipe just this week: http://www.seriouseats.com/recipes/2014/07/soft-salami-bread-rolls-recipe.html?ref=box_latest and I'm just waiting for my oat flour to arrive. I am going to omit the salami, however. Anyone tried this yet?

I've had a microwave in my home since the very first model came on the market in the 70s, the Amana Radarrange. I simply wouldn't be without one since it makes my life so much easier. I don't really cook in it but I use it for many, many other things. I use it every day, at least once.

I apologize. Reading my post back to myself I do sound harsh and unsympathetic, which I am not at all; I wish I had not used the pharase 'suck it up'. I do get that you've really tried to work through this problem and the customer hasn't made it easy. I really hope you all of you will be able to work this out. It may be that there's a good life-lesson to be learned here.

After following this topic for some time it is my opinion that you and your server really need to stop and take a wider view of this situation, i.e., this is just one customer, one tiny portion of your whole, large clientele. Do both of yourselves a big favor and just suck it up. Forget that he's a lousy tipper and concentrate on the big picture. And make sure this server adjusts her attitude. If he is, however, harassing people, that needs to be dealt with.

I bought a pair of Calphalon pot holders several years ago. The long ones with the silicone stripes on the fabric. Love them!!! I got black so they'd stay looking cleaner a little longer. Best potholders I've ever had and I feel like I got my money's worth out of them. And, they're still going strong after all this time. Sometimes (often) you get what you pay for.

Sorry for not being more specific; it was an older post of yours that I was reading. I am using the Sideswipe blade which is made for most every size of Kitchenaid. Do they not make one to fit your machine?

andie, Have you tried any of the aftermarket mixer blades? I bought the one made for my 5-qt. lift model and it almost entirely eliminates the scraping down. Well worth the price.

Yes, it looks like the limes are finally back. I bought a big bag from Costco and since I really only use them for Gin & Tonics, I squeeze a whole lime into my drink (the limes are fairly small and I need to use them up before they go bad). Sometimes the acid is a little over the top, but overall okay. I used to take the whole bag and squeeze them into ice cube trays but I've found that over time they lose most of their flavor.

I don't 'get' Hugh Acheson. I saw him as a contestant on one of the Food Net cooking shows a couple years ago and then all of a sudden he's a judge? I've obviously missed something here. And the reason I even care is that I've always thought he was über creepy.

Tom, I actually think yours is a really excellent question; I see many, many recipes that tell you to bring meat, poultry, etc. to room temp before cooking. I pretty much do what others here say and leave things out for 30 to 60 mins. depending on the size, etc. Since I'm a bit of a lazy cook, I often don't take my protein out of the freezer until the morning that I'm going to cook it. I let the item thaw on my granite counter and sometimes I'm a little careless about how long I let it hang out there. Haven't gotten sick yet.

Where I live the only option is Walmart for (frozen) shrimp unless you want to buy the previously frozen stuff at Safeway, which no doubt is the same. So is the only option not to buy shrimp at all?

To me, about the best fragrance in the world in bread baking in the oven. Takes me back to childhood when my mother baked. For some reason (could it be that in those days people used fresh yeast? The stuff in the little bricks that was refrigerated? Whatever, there was moist, yeasty aroma to my mother's bread that I don't get from today's baking.

Wow! Wow! I just paid $7.99 for that same sized bag at my Costco. But never mind, I'm just happy to be able to get decent limes again. I go through a lot of them (when I can get them).

Thanks, Barb, I'll look in it.

Where I live it's hard to find real Yukon Golds; we're usually offered what's called just 'gold' potatoes. BTW, in another thread here there's been conversation about steaming potatoes (and eggs) as a better alternative to 'boiling'. I haven't tried it yet but I sure am going to do it.

I have to agree about the heat that's generated by gas burners, it's the first thing I found on my list of negatives. In my house, I'm limited to a 30" slide in range (unless, of course I wanted to gut my kitchen, which I don't). I'm seeing a lot more choices now than were available around here a few years ago. When I looked then I was limited to an Electrolux model (which had lots of negative reviews). I'd love to hear what's a good and reliable model to choose these days.