lindag

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.

I have a 5 QT. Lift bowl KA made by Hobart that I bought about 1980 and it's just like new. When I was heavily into bread-making I bought an Electrolux as well and considered selling the KA. I am SO glad that I didn't. I never use the Electrolux anymore as my breadmaking needs are much different now and I'm making just one loaf at a time, in fact, I quite often mix my bread doughs in my Zo bread machine, then bake in the oven since it's much simpler that way with a lot less clean-up.

Telll us more a about this.

In Oregon, Washington and MT we have Papa Murphy's take and bake as well. Don't know how widespread the chain is though. It is the best pizza available; I've been going there for years and have yet to get a pizza that wasn't great (for a take-out style pizza). I like to try their different varieties and have always been pleased with what I've got.

I haven't tried the KFC pot pie yet since I really never go there anymore and it's just not on my travel route.. I used to enjoy their chicken, however, but it HAD to be pretty fresh. I think the issue mostly is that the franchises just don't do as much business as they used to and the chicken sits around a long time and loses it crispiness and flavor. That said, if you want a really big, awful pot pie, try Costco. I can't believe that for a company that produces some of the best prepared food around that they can't come up with something a whole lot better than this. Linda

I was a kid in the 50's as well and Jello was really quite good; it was something kinda new and different and there was precious little in the way of dessert offerings for kids in those days, everything had to be made from scratch by Mom. And, it JIGGLED!!!!

Edward, I just hope you haven't touched off a war with this guy. He could turn out to be a real psycho. Linda

I have the Zojirushi NP-HBC10 5-1/2-Cup Rice Cooker and Warmer with Induction Heating System, Stainless Steel which I purchased about three years ago...I totally love it. It cooks every type rice there is flawlessly.

I can attest to the KAF recipe as well; homemade buns don't get much better than this. Linda

Rotus, If you'd care to PM me I'd be happy to forward my honey whole wheat bread recipe to you. I tried to send it to you but your email is marked private. Linda

I make all of my own bread and now that I'm widowed find that making one loaf at a time is more than adequate for my needs. I use the newer Zo bread machine (two paddle) for kneading and then remove the dough and bake in my oven...I've never liked the way these machines bake; It doesn't make sense to me the one-temperature, one-length-of-time fits all kinds of loaves. The bread machine makes such easy work of the kneading and the clean-up is nothing. Currently I make a whole wheat loaf that I've tweaked over time so that it is just perfect (it makes a 10" loaf). And, for toasting, I make a recipe from KAF that is their Oatmeal Toasting and Sandwich Bread (with raisins); arguably the best toast ever! This recipe is not to be confused with their "Oatmeal Toasting Bread" which is a different recipe altogether.

Had the ground beef been frozen? I've found that thawed gb won't hold together properly. Linda