lindag

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.

I gave up on heavy wooden boards because they were so difficult to keep clean. Finally I donated mine and switched to the plastic type that go in the d/w. I'm much happier and my knives seem none the worse for wear.

I LOVE vegetable soup in winter. I have some leftover in the fridge now. I buy loads of fresh vegs for my soup, including: kale, cabbage, fennel bulb, leeks, green beans, carrots, celery, onion, tomato (canned), potato, turnip and rutabaga. I also combine canned beef broth with the water for the liquid.

Seems to me that Nick got some karmic payback for the humiliation he took when asked to give up his immunity early on. He also deserved the win.

I've accumulated many LC pieces over the last 30 years and they're all still in use. Some of the older ones have some staining and some cooked-on gunk on the outsides. My newer pieces have the darker interiors (instead of the white) and they seem to resist stains much better. Overall, I've more than gotten my money's worth with them - I enjoy cooking with cast iron more than anything else.

I'm happy to hear that Nick won; he was my favorite. I think of all the cheftestants, he was the most genuine. Though Nina was a close second. Shirley, I thought, was trying to get an edge by being a suck-up.

I read somewhere (maybe CI) that if you were to buy only one type of veg that's organic it should be celery. I don't think I've ever met a potato I didn't like .

OMG, that's too funny!

Robenco, I'm glad you had a happy outcome and Lodge took care of you.

gfweb wrote: ". All sorts of mutant crackers show up in a box of Ritz." Wow! I eat these all the time (they're my go-to cracker) and I've never run into this. These days I buy the square-ish box with the smaller tubes of crackers - less staling.

They make patties as well, just not a roll. And if you're just slicing off a chunk of two and cooking it up (as mentioned by the OP), what difference does it make that it's in a roll.

Aside from her cooking, I found Shirley to be a HUGE ass-kisser. The episode where she calls Emeril 'Uncle' and fawns all over him was really telling. Willing to do whatever it takes to get the win.

I don't understand why it 'has' to be sausage in a roll. If you can adjust, you could try Farmland links (a very highly rated brand, I might add). The have a maple flavored sausage that I like and their original is also excellent. A staple in my house. Loads better than Jimmy Dean's.

I find that I'm liking Canadian Top Chef. But, then, I'm pretty much a sucker for any of the better shows. Can't watch Guy Fier, Anne Burrell, Rachel Ray or Sandra Lee. In fact, Rachel, stop waving your fat little hands in front of the camera!!!!

Darienne, Love your idea to cut off the corner of the old sponge so it doesn't get mixed up with the new one)s)! Very clever. I do put my sponges in the m/w every so often because they develop an off chemical-like odor after a while. The m/w takes care of that.