lindag

I actually live quite near Missoula. And, no, it's not foodie heaven by any means. I like the Lolo Steakhouse but my fave is Johnny Carino's Italian foods. I hear great things about Scotty's Table and also Pearl.

I actually have some lime juice that was frozen in ice cube trays (then stored in a freezer bag). However, it seems to have lost its flavor over time.

I don't know just how new it is but I just ran across the Brod & Taylor folding bread proofing box. What a great tool for home bread makers; especially if you're into sourdough baking. It's a bit pricey and has a large footprint. See it here: http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6/ref=sr_1_1?ie=UTF8&qid=1397830955&sr=8-1&keywords=brod+%26+taylor+bread+proofer

I've been using 'sweet' soy sauce recently on some dishes. I'd never heard of it before but it is really good.

Frankly, I think that what he's asking is incredibly presumptuous. I'd give him the address of a good bakery. Harrumph!

So if it comes to that, what is an acceptable substitute in one's gin and tonic?

While I exclusively buy e-books now, the exception is cookbooks. I need the real thing when I'm studying recipes or when cooking. I have a few e-cookbooks but they just don't work well for me, I need to be able to flip back and forth thru the pages.

I purchased the Brod & Taylor bread proofing box from King Arthur Flour to use with my sourdough loaves. I imagine it will be particularly useful in cold weather.

I have found that frozen corn is not what it used to be. Must be something to do with the recent drought. I'm having to used canned corn instead, and it is really quite good.

My use of the term 'hog' has nothing whatever to do with her size.

That really just reinforces my already low opinion of her.

It seems there's almost nothing more satisfying than a lovely loaf of just-baked bread; the aroma is like nothing else.

I bought 2 limes a couple days ago for 93-cents each. Unfortunately I'll have to pay the price since cocktail hour calls.

Every time I see Ann Burrell, I think to myself "What a hog"! Can't stand Guy Fieri either.

Smithy, Yes, that really helps! Thanks so much for the links.

Doesn't anyone else find Michael Symon's insane, obnoxious laugh mind-bending? It makes me hate him even though I know that it's only due to that laugh.

I've searched for a thread dedicated to sourdough but have had no luck. What am I missing, if anything?

Hawaii: Gotta be Spam Michigan: Always makes me think of pasties.

I've been wishing for a way to use my Living Cookbook software on my (more portable) iPad. Since I have zillions of recipes stored there over many years it'd sure be nice to be able to access them directly in my kitchen without having to run to my desktop which is located upstairs.

I just watched the piece on '60 Minutes' last night where they visited the Louisiana island where Tabasco is made. I don't think it's just me but it's by far my least favorite hot sauce - way to vinegar-y for my tastes. But they sure sell a lot of it and have clearly made a fortune for the family over five generations. Their only product that I do like is the Chipotle Tabasco, it is actually quite good and not vinegar-y tasting at all.

I'm a regular viewer of "The Chew". I never much cared for Mario Batali until he became a host there...he's quite funny and interesting and intelligent! On the other hand, Michael Symon and his idiotic, hysterical laugh make me lose the will to live. Frankly, I just want to punch him in the nuts.

Have you a Costco where you live? Their rotisserie chicken is heads and shoulders above any other I've ever tried. We asked once what they used as a rub and were told that the birds come already prepared for the rotiss.

I'm surprised no one's mentioned mayonnaise. On America's Test Kitchen they call it 'may-naise'. I know it's a regional pronunciation but it irritates me nonetheless.

It seems that Induction, that was all the rage, is now fading in popularity. Anyone have any thoughts about this? I've never cooked with induction but I'd love to experience it.

I have a MAC and several Shuns. They have shoved the Wusthofs from the knife block. I much prefer the Asian edges.