lindag

I have had bad experiences with tilapia I've cooked at home. Tasted MOLDY!!! I've eaten it in restaurants where it was exceptionally good. I've been told that the modly taste comes from the way the fish are fed...bottom feeders. I've also been told that this taste individual, somewhat like cilantro where some people discern an awful taste from it. I absolutly love fish and I want to be able to prepare it myself and like it.

"I got three, yes THREE Shun knives from my husband. I'm in heaven. I pray that I don't cut a finger off." Yep, those suckers are amazingly sharp. I have cut myself several times. But I do love the sharpness of Japanese angle blades. I'll never go back to the German brands. Besides the Shuns are SO gorgeous!

Also a big fan of the Bamix. Have had mine for at least 7 years now and it's just like new. One thing it doesn't have is a removable shaft like some do...Kitchen Aid comes to mind. I would like to be able to remove the shaft and put it in the d/w.

I just purchased this one http://www.amazon.com/William-Bounds-Shooter-Gravity-Battery/dp/B002O17BZU/ref=sr_1_23?ie=UTF8&qid=1357047905&sr=8-23&keywords=william+bounds+pepper+mill Love it for next to the stove as I can use it with one hand. Totally battery-operated, it despenses when its tilted. Perfect!

I want Stefan to win as well, but I always go for the nice guy. Josie can't be booted soon enough to suit me, she's such an ill-mannered yutz!

I got one of these battery-operated pepper mills to keep next to the range. http://www.amazon.com/gp/product/B002O17BZU/ref=oh_details_o00_s00_i00

I've been using my Technivorm every day for more than two years now. I just de-scale it regularly. Best coffee I've ever made at home.

Thanks so much for posting the recipe. I used to love this soup as a child as well. Haven't seen it in many years. One comment though; I don't care much for barley because of its weird (to me) texture. What would be a good substitute?

I was widowed a couple of years back so now I cook for one 100% of the time. I learned to cook things that I like and halve and quarter the recipes. And I learned to like leftovers. While I love to cook it does free up that time that I can use to do something else that I enjoy. I can cook one pork chop, or one steak, or one piece of salmon or other fish. Sometimes the leftovers are better than they were the first time - that may not work for you but it sure does work for me.

Thanks for the info, I didn't know that's how it works.

Tillamook makes a garlic cheedar cheese that's great for snacking. Cut into small squares on Ritz crackers, then microwaved to melt slightly. Makes a good snack or a light lunch.

YUM!!! Beer Food!

I like: the Seattle location I dislike: John Tesar...what a pompous ass he appears to be! Also, the team challenges, I don't get it. They take away from each other. I wish "Last Chance Kitchen" was available on my cable and I don't know why it's not.

In my office group Cheetos are referred to as 'lard puffs'.

I've tried hard my whole life to like oatmeal. Mom used to make us eat it for breakfast in winter, also Cream of Wheat. I just don't like the texture; I could get past the taste if it didn't have the weird texture. I have tried again many times using different kinds/brands of oats and different cooking methods. I have actually come close. I can now eat it, I just don't really enjoy it. It's a bit of a challenge for me as I try to like most everything.

I totally agree. You've gotta use more realistic ingredients if you want stellar results.

For me the worst one is cashews! I love anything salty though, especially crunchy and salty together. Like Crunchy Cheetos. Also, Costco has those big containers of peanut-butter-filled-pretzels! OMG, I only buy them maybe once a year because they're so addictive. The taco chips at my favorite Mexican restaurant are so good because they're fresh and usually still warm from the oven... heaven.

I'm thoroughly enjoying this season. I love the Seattle location, nice that it's in the West. There's something quite different about this year, more interaction with the real Chefs maybe? That's a nice touch. As usual though there's that blend of really odd characters. Like everyone else I wish Hugh would have those eyebrows worked on, he looks ridiculous. And I don't know why he's one of the judges anyway but I don't know what his background is. And Carla! Wow! What a train wreck. Doubly glad she's gone.

"I wondered how long it would take until someone got judgemental about other peoples' dislikes." I guess you've never had a meal with someone who spent the time naming all the foods he/she dislikes. (Many of which they've never partaken, I would gues.) Often people have preconceived ideas of foods that they think will taste bad. Perhaps I should have said 'What a boring PERSON'.

My parents believed that children should eat what was put on their plates - all of it - before they could leave the table. As a result of early training I will eat (and enjoy) most everything. I am continually amazed at their number of people I come across who are like Mikey - they hate everything. Things like milk, fish, beans, dark meat chicken...the list is endless! What a boring life. There are really only two things that come to mind that I won't eat: liver and hominy. I had to eat them as a child but I will not willingly ever eat them again.

ScoopKW said: " I've found that sincere enthusiasm is the key to every lock in the world." Words to live by.

I like the recipe for Teriyaki Chicken with Bok Choy. It doesn't require any real hands-on time. (I LOVE my Zojirushi rice cooker). Teriyaki Chicken with Bok Choy 1 clove garlic, chopped 1/4 cup Teriyaki sauce (or Yoshida sauce), plus 1/4 cup for glaze 4 bone-in Chicken Thighs 1 cup long grain rice 2 bunches baby bok choy Combine garlic and 1/4 cup teriyakii sauce in ziplock bag. Add chicken, turn to coat and marinate several hours. Cook the rice according to directions. Meanwhile, heat oven to 450°. Place chicken on a foil-lined rimmed baking sheet and roast, basting with the reamaining 1/4 cup of teriyaki sauce, until cooked through, 25 to 30 minutes. Ten minutes before the chicken is done, add the bok choy, pour the 1/4 cup saude over. Serve chicken and bok choy over rice. In fact, this is what's on the menu for tonight.

I purchased a Cusinart PCS-350 to use for smaller slow cooker recipes. It's cooking temps are: HIgh 212°F Low 200° Simmer 185° Warn 165°

Elsie, I have several. Lorna Sass' books are excellent, everyone seems to like them. I also like the 'Miss Vickie PC Cookbook' a lot because it is so extensive. I think my actual favorite is The New Pressure Cooker Cookbook by Pat Daily, I've found I use this one the most for actual recipes. The others I use more for technique.

I use this one http://www.amazon.com/Brother-P-Touch-PT-18R-Rechargeable-Labeling/dp/B0002SCGHA/ref=sr_1_22?s=office-products&ie=UTF8&qid=1353883653&sr=1-22&keywords=brother+labeler I have upgraded a time or two as well. I've used the labels on my outdoor thermometer sending units and they never fade or peel even in direct sun. And the temps here can be severely cold in winter (-20°) and very hot (105°) in summer. While the unit is a bit pricey, it holds a charge for a VERY long time. I've had it two years and only charged it once because it seemed like the thing to do. I also like its compact size so it can reside in a kitchen drawer. I am a bit anal about labeling and use it extensively in my home office and my kitchen for pantry items - as well as anything else I find. I had a cheapie P-Touch a few years ago which ran on batteries only and found that it exhausted batteries very quickly. Gave up on that one.