lindag

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

I remember years ago hearing a warning (can't remember where it came from) to never buy ground beef in the supermarket that was packaged in the tube....supposedly it was an inferior product. Linda

I was just happy to see that one of the few who took the high road and didn't try to back stab his/her comopetition was the winner. I couldn't help noticing, even on the reunion episode, the eye-rolling still going on with Heather, Sarah and Lindsey whenever anyone complimented Bev. How small. Linda

Okay, I'll admit it; I'm not a fan. I am somewhat suspicious of the timing of her big diabetes announcement. Did she wait more than three years after hearing the diagnosis just so it wouldn't affect the sales of her last huge cookbook? Just sayin' that it seems fishy to me. Linda

I've been using my Breville now for two months nearly every day. It is a product that (assuming it lasts) was well worth the cost. Using it for toast, bagels, reheating pizza slices, braising, etc. I've only found a couple things that it doesn't do well. The broil unit doesn't get hot enough to cook salmon, I've had to return to using my oven broiler for that...it takes much, much longer in the Breville. Also, the breads I make are of the 9x5" loaf variety as a rule and get too tall for the height of the Breville resulting in overbrowning of the top. I have coveed the loaves with foil for the last minutes but prefer the consistency of my range oven for that task. Also, I like my toast quite brown; and even on the #7 setting it doesn't always get dark enough for my taste, not a really big deal as I can always re-start it and let it go another minute or two. All in all, I am really thrilled with my oven and have learned to rely on it for daily use. I only wish I had bought it sooner.

I had never used a pressure cooker before I bought my Kuhn Rikon a couple of years ago. I was AMAZED at how useful and versatile it is...as well as beautiful to look at.

Call Foodsaver Customer Support at 877-777-8042. If this product has a moedel number it should be on the bottom of the unit. I have a Foodsaver Professional II model that needed new gaskets (upper and lower). Their response was exceptional, parts were cheap, and they shipped to me at no charge. And their agent was REALLY pleasant and helpful.

Opened the bag of Vital Wheat Gluten to fill my canister and dumped the excess into the sink. Didn't realize that powdered gluten when mixed with water turns into CEMENT PASTE. Took forever to clean up the sink and had to throw out the sponge.

Coincidentally, I made Beer Braised Short Ribs in the crockpot yesterday....WOW!!! they were good. Short ribs, sliced onion, Newcastle Brown Ale, a little tomato paste, soy sauce, thyme, bay leaf, pitted prunes and a little Minute Tapioca to thicken.

Haven't done it in a long time but used to stop for a Sausage Muffin on the way to the slopes....it'd really hold you over til lunchtime.

The one I've been making for years and years: Two cans tuna minced celery minced onion 3-4 cups egg noodles 1 can cream of CELERY soup grated cheddar 1/2 cup mayo (added off heat to the soup and melted cheese) frozen peas, thawed in the pot with the noodles for the last minute or two of cooking

My dear late husband, who LOVED Reubens but was not ultra fussy about them, actually liked the Reubens at Arby's. I never tried one there. Do you have Arby's? Would you trust them to make a reasonably decent one?

If I were going out to buy one, THIS would be the one. I love everything Microplane makes. Oops...I just went back and read the reviews...it stinks!

Last winter I was having a problem with my in-the-garage refrigerator as it wasn't working properly when the garage temp got too low. (I also have a full-size upright freezer out there) What I had to do was go to Sears and purchase a "garage refrigerator". I understand the difference is that these units have a built-in heater to protect the motor. I live in Western Montana and my garage is well insulated but unheated. I don't believe the temperature has ever gotten down to freezing insided the garage but I'm not positive...we can get to minus 20 at times but that is not common anymore. The new garage fridge is a refrigerator-only model, no freezer. So far it has worked perfectly. The upright freezer has never had a problem and I don't know why one will fail and the other doesn't. How cold does your garage get? And what's the climate like where you live?