lindag

Watching Ina Garten today and she's making meatloaf: Chef Kevin Penner's meat loaf I looks SO good!!!

I will check when I get home.

I've used a Turkey Meatloaf recipe from Tyler Florence that forever changed my mind about meatloaf, it is superb. Unfortunately I don’t have it here right now.

Your spelling is correct, it's just not in the M-W dictionary because it's French.

I went back to this thread to try to understand how to make fizzy wine (MR) with the equipment I have and I,'m still confused. If I chilled my ISI (liter size), chilled my white wine thoroughly, would I then add the wine to the cold ISI, charge it, re-chill thoroughly, then drink? Do I have it right? I 'm eager to try this.

Today I drove South to Hamilton to meet a friend for lunch at the best local hamburger joint where you can still get your burger cooked to order along with the best onion rings I've ever had. Also Picked up my prepared taxes and stopped at the Cornish pasty shop to bring home some to stock my freezer. Looking forward to trying the Bisto gravy with a nice hot pasty soon. The Bisto is in transit to my house but The earliest estimated date for delivery is the 29th.

How are the rolls? I copied the recipe, it looks good.

I've had mine for several months and Haven't really found it to be very useful. I thought I'd use it outside on my deck for deep frying but I find electrical appliances to be more effective. Now it's in storage in the garage.

My order is coming soon from Amazon. For a little over $2 USD I just had to try it out for myself. I'm thinking it’s be great to have on hand for Cornish pasties and meatloaf. Wait, now I need to put meatloaf on my to-do list.

I'm not Thomas, the OP, but I would love some simple, easy to prepare cocktails recipes that I could make with the basic liquor store ingredients...(where I live there is no access to the exotic). The only liquor I don’t much like is Scotch. I have a very good assortment of the others in upper-mid range. I particularly like Gin, Vodka , Canadian Whiskey and Rye. Your suggestions would be much appreciated.

Needed to just get out of the house today so I went to Great Harvest Bakery for a loaf of honey whole wheat bread, Irish Soda Bread and a turkey sandwich on their multi grain bread. Stopped at the car wash for a much overdue wash and then to the liquor store to stock up on vodka, Kahlua and Irish Cream.

But my question is why the charge is made twice...first for the food and then the food and the tip combined?

I'm definitely a 'repeater' although I do spend a ridiculous amount of time searching for new recipes (my Living Cookbook software recipe collection is huge.) I do like finding some new recipe that I can put into my rotation. Since I now live alone, I don't cook as often as I used to and the meals I do make have leftovers enough for at least a couple of days. So I maybe cook an actual meal two or three times a week. I seek opportunities to have lunch out, sometimes with friends and sometimes by myself when I'm out and about running errands or shopping.

I'm assuming that the red container shown here is of the beef variety...the label doesn't indicate it.

That bread speaks to me. That bread is calling to me.

The fly fishing contest, while a fun diversion, I thought was an unnecessary stunt. Nothing to do with cooking at all. Fly fishing is not easy for the novice, despite that well-stocked pond.

Something I don't quite understand occurs when I dine out and put the charges on my credit card; the next day the charge for the food is posted to my account; then the next day that charge is replaced by the charge for the food and the tip together. I've always wondered why it's a two-step process.

My dinner will be leftover chicken and broccoli over rice from yesterday allowing me a leisurely cocktail hour to enjoy my White Russian followed by a glass or two of Merlot. My kind of dinner.

I am enjoying season 15 more than the previous is BBECAUSE of the lack of snark between the contestants. I'd like to see less of Padma.....by that I mean less revealing clothing. She's so gorgeous she doesn't need to be spilling out of her dresses. BTW, that purple and white ruffled number she wore for the cowboy cookout was Absolutely stunning.

All this is kind of disturbing. At my favorite cafe that I go to about once a week I tip my server very well, but the real reason I go there is because the food is so good and that means the cook is very good... how can anyone know if HE (he is a he) is paid a decent wage?

At the nearby Dairy Queen I have to ASK for my change back! i only ever order a cone but the snotty young woman feels entitled to keep the change despite the fact that she's done nothing to earn it. They keep a tip cup in the window marked 'colleg fund'. Because I find the behavior so obnoxious, I won't leave a tip at all which is something I'd never do elsewhere.

Me too. Definitely my all-time favorite books.

When a server makes $300 a night and the cook who prepares that fabulous food make a piddling amount there's something very wrong with the picture. Seems it would be fairer if tipping was done away with and the food was priced fairly, then everyone could get a living wage.

You were more than generous. I'd probably have given her $20 but you're talking about New York/Jersey dollars, that's different.

Good for you, Jo, I'm in your camp.