lindag

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

PASTIES!!! When I was a kid growing up in the U.P. we actually had a food truck run by a bakery that went up to the ski area and sold pasties. What a wonderful memory! I pretty much have to make my own now.

I concur. Buy the Kuhn Rikon. Wait til you can afford it. You'll never be sorry and you'll never have to replace it.

BLTCO: bacon, lettuce, tomato, cheese, onion. The bread's gotta be sourdough, though.

Cooks Illustrated did a review of meat grinders in May of last year. You might check their website if you have access. They top-rated the Waring Pro but did not compare the STX. From the looks of both, I think you're on the right track; good price, lots of accessories and very good ratings. Do you plan to grind your own beef or are more into making sausage?

I got my oreder of the Fever Tree Tonic today and tried it this evening...while I like it very much, to my taste I can't discern any difference from Schweppes, but that's just my taste. I won't re-order because it tastes the same to me. Your taste may vary.

I did not notice that with my shipment. Since I don't really like this stuff and will never use it, I'd be happy to send my 3.75 bottles to someone for the cost of shipping. Contact me.

I have graduated to the stemless wineglasses. Mine are Reidel and have been extremely durable, haven't lost a single one in two years. Love that they're so much more stable in the d/w.

I have a bunch of the various sizes of the Pyrex and Anchor Hocking measurers. One of my older models has the red markings mostly worn off. One of the Pyrex 2-cups has a cloudy circle that's developed in the base...WTF? I do NOT like the Oxo style, accuracy is what I'm after and I don't think I get it and I DON'T want a plastic measure, it's not stable enough and can't go in the m/w. I'll be looking to pick up a backup for the classic type Pyrex next time I'm at the store.

To begin with, I love the taste of the regular Schweppes-like tonic water. I'll even drink it straight, I love the 'bite' that it has. That's probably why I don't care for John's. It has an off-taste for me; something medicine-like. I mixed my drink as the container directed, going a little heavy on the Tanqueray.

I have to say that after watching this show since its debut that I have a whole new respect for Matio Batali. I used to think that he was just a fat buffoon who was overly impressed with himself. Now I realize that he's quite a decent guy. And then there's Clinton, I can't get enough of him...he's the guy I'd love to go out drinking with.

My order of John's Tonic syrup arrived in yesterday's mail. I was so eager to try it, I love a good gin & tonic. Disappointed, to say the least. Just not my idea of what tonic should taste like. I'll stick with Schweppes.

I bought a Rosle cocktail spoon a couple years ago that is a thing of beauty. I'm glad I got it then because it's out of stock now and they may not be making it any longer.

I have the Beater Blade as well. I am not a big user of if as I seldom make cakes. The times that I have used it I found that it worked exceptionally better than the standard beater in clearing the bowl. It is considerably harder to clean however but still worth the extra effort.

In the June 2012 issue of Cooks Illustrated is the result of their taste test of mayo. Their winner was Blue Plate (only available in the South and Southeast - I've never seen it or tried it). Their second choice was the previous winner, Best Foods/Hellman's.