lindag

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.

Tortilla Origami, anyone?

BRAVO!!!

My experience has been that squash quality varies quite a bit from year to year. I've have kabocha that was amazing and the next year it was bland and boring. Same with acorn squash, anymore it seems to lack flavor. I've always been crazy for Hubbard and I've had the best luck with it, it seems more consistent from one year to the next. I just love the deep flavor of it. Linda

I just can't say enough about this oven. It's been in use just about every day (sometimes multiple times) for about ten months. It just does its job so well. I would buy another in a heartbeat if this one failed. I love never having to eat leftover microwaved pizza again. It goes in the Breville on 'reheat' at 350° for about 10 minutes and it's every bit as good as freshly baked. So nice not to have to wait for the big oven to heat up when this one is ready in minutes. Pork chops, chicken, casseroles...everything comes out perfectly.

My favorite beer is Pyramid Hefeweizen, however, the beer I drink is Miller 64 because of the low calorie count. I may have just gotten used to it but I REALLY like it and I don't have to feel guilty when I drink it.

A case of arrested development.

Here's the LINK to the recipe that I erred in posting this morning: http://www.foodnetwork.com/recipes/bobby-flay/vegetable-meatloaf-with-balsamic-glaze-recipe/index.html It truly is a wonderful meatloaf that I've made several times. It easily rivals any beef loaf I've made.

When I was working in an office with about 30 people in my particular department nothing struck terror in my heart more than the word "potluck"! Egad, what dreadful concoctions people could come up with. And, do I really want to eat something that that person made? Examples: One woman had admitted that she had slugs in her kitchen???? Acckkkkkkkkk! One obnoxious yutz invariably showed up (if he brought anything) with an opened bag of partially consumed potato chips. One would bring dip - now I don't know about you, but I don't usually eat dip for lunch. Oh yeah, and the guy who brought the potato chips was the same one liked to eat as much as possible because, after all, it was free! A couple of people always showed up but forgot to bring a contribution. I stopped going to those things. A lot less aggravation.

Love potato chips with my sandwich. Favorite is Wavy Lay's Barbecue.

yeah, I use a timer when I make tea as it's just too easy to get distracted and forget. I use the Polder model #898 Timer/Clock/Stopwatch. Has a neck cord option and it's small and it's loud enough to hear at a distance. I have two because I use them so often. $15 at Amazon.

I caught a Michael Symon recipe on "The Chew" last week for Pad Thai. He used Tamarind. I'd NEVER be able to find this ingredient anywhere near where I live. Is it worth special ordering? Or is there some adequate substitute? Linda