gulfporter

No shortage here on the west coast of FL, near St. Petersburg. Though the store-brand which was on sale, was sold out (I don't think that was unusual). Plenty of Reddi Whip in all sizes and lite, creamy, extra creamy, etc. When we heard the 'bulletin' we rushed out to grab a few cans....my DH uses it daily on his morning coffee and has for the last 10+ years.

I was able to register at their site earlier this AM...it timed out on my first few attempts, then went through (got a confirmation email).

Well, mark me down, too. I've never heard of using a crepe and have had excellent results without it. I use store-bought frozen puff pastry and my only "trick" when using puff is to always well chill the dish before putting it into a really hot oven (that's what I think gives the best puffiness).

I've done the full-sized standard beef wellingtons in the past. I also made individual chicken wellingtons (chicken pate' and standard mushroom duxelles) and the individual ones were easier, faster and quite nice looking and tasting. For Christmas, I've decided on individual lamb wellingtons (just us two this year). I plan to remove the tenderloin off of a lamb rack, then cut in half for each of the 2 servings. Trying to decide what to put in with the lamb, whether to go traditional or do something more interesting.

Never heard of it, but came up with an easy photo lesson on it. The site this is from is more dedicated to smoking meats,but I don't see why it wouldn't work for roasting or grilling (I grilled a spatchcocked turkey last T'Day). I like the idea of saving the meat, even that around the backbone as they would be tasty in making broth as basis for a leftover turkey soup, stew or broth. http://www.smokingmeatforums.com/t/80099/leaping-frog-turkey-instead-of-spatchcock-a-moderate-success-with-qview

I goofed...I meant old vine zinfandel (not tempranillo). Though we also enjoy tempranillo with dark chocolate. For sherry with dessert or snacks, I prefer a dry with a sweet treat, but something sweet if the treat is salty. And while we love port (especially in cooler weather), we don't find that it complements chocolate and usually serve port with cheeses.

For me, any dark chocolate pairs well with an old vine tempranillo. I only buy dark chocolate as a rule, though we enjoy variations such as: salt; orange; chili. I will try to expand my horizons based on your original post, though the few times I paired a port or sherry with dark chocolate, I didn't care for it. Though with chocolate desserts such as cookies or cheescakes, I prefer them with port or sherry. Maybe it has to do with the added sweetness of the baked good.

On 9/11/2001, after the plane hit the Pentagon, the nearby Costco opened its doors to First Responders, letting them take whatever they needed to assist in the search/rescue and dealing with the fire which smoldered for over a week. The store was closed to the public (as were all businesses in that immediate area), but Costco kept their kitchen open and fed the emergency workers for free for weeks. Few people other than those connected with local government, knew of Costco's generosity during this tragedy as they never publicized it. On the membership price and whether it's worth it....we travel a lot by air and need to rent cars at our destinations. Costco's online car rental prices routinely beat any other discounts we compare them to (frequent flyer accounts; AARP, etc.). And I never leave a Costco without at least one rotisserie chicken!

Here is link to it in English: http://english.cri.cn/12394/2016/09/04/4201s939366.htm Not what I expected....kind of plain. Or maybe it loses something in translation

Glad to hear that too. I am in San Miguel de Allende this month and have seen many restaurant menus with a printed message at the bottom asking that you tell your server about any food allergies. Since this is an area with a number of English-speaking expats and visitors, the warning is on both the Spanish and English menus.

If the part of the story about the waiter doing shots when this incident happened is true and can be proven, I can see the restaurant being liable for civil damages as well as the waiter being criminally liable. Accidents happen, but if the waiter was drinking on the job in view of customers (that's what the diner alleges) one assumes there was a restaurant manager who also witnessed his drinking.

In this article, the diner alleges the waiter was drinking shots with people at another table while waiting on him and his partner. There are always (at least) two sides to any story. And the diner has already begun a civil suit against the waiter and the restaurant. http://news.nationalpost.com/life/food-drink/waiter-could-face-criminal-charges-after-serving-salmon-to-customer-with-seafood-allergy

Police are investigating the case and have not charged the waiter. Should the waiter be held criminally responsible? http://www.ctvnews.ca/health/who-s-to-blame-for-allergic-reaction-after-waiter-serves-wrong-food-1.3016238

New (to us), TJ brand frozen Chicken Chili Lime burgers. 4 burgers, each 4 oz. We eat small plates, so I reshaped 1 burger into 2 to fit onto slider rolls. We put on toasted rolls with chipotle mayo and enjoyed them.

My partner brought home a bag of the Tikka Masala chips. Wish they were spicier (I say that about most mass-produced foods). But a nice treat and will serve with lamb sliders that I will season with Indian spices.

We bought the Cocktail Cookies today and enjoyed a few with a glass of sherry, quite nice.

You are washing them by hand, because ??? If you have a d/w, throw them in there to disinfect (high heat setting).

During our careers in DC-Metro, I worked 9 to 10 hour days, plus a 1 hour commute. My husband was self-employed and his clients were spread out over a very wide area throughout DC, VA and MD. If we were still in that situation (we retired in 2003), I'd certainly have tried these food options.

My partner downloaded both the Irish and South African versions of this show and we enjoyed them both.

And for me, without a decent socarrat, it's an inferior paella.

We always bring back acorn liqueur. If for no other reason than the funny squirrels on the label. There are several brands.

Another vote for the Cuban chicken at the Caribbean Grill on Lee Hwy at N. George Mason Dr.

For Enrique B: While we've been to Spain several times, we too are going to Madrid for the first time in June. We are renting an apartment in La Latina. Can you tell us the best tapas places in that area that will be OPEN early (by 12:30 for lunch and by 7PM in the evening)? On our first trip to Spain in the late 1980s it was nearly impossible to find eateries that opened by 8PM in Cuenca, Avila, Segovia. And in those towns, there were not many tapas bars at all, the restaurants were very formal. However in 2014 in Barcelona and also Andalusia (we based ourselves in Ronda) we found tapas bars (some of which served raciones and complete meals, but many that only sold tapas and media rationes) that were open virtually from desayuno until late at night. Last year in Granada, Cordoba and Sevilla (granted all heavily touristed), there were always at least a few tapas bars that were open when we wanted to eat. Has the popularity of tapas bars had an effect on dining in Madrid? My late FIL and MIL went to Madrid several times between 1970 and 1990 and always said dinner hour was 9PM or 10PM. We far prefer light meals in the (early) evening than formal dinners that start late (for us).

Bought some yesterday at local grocery store (Winn Dixie); they were from Mexico and were 37 cents each.

Article in today's Washington Post on this issue: https://www.washingtonpost.com/lifestyle/food/why-your-next-hot-restaurant-reservation-may-come-with-a-price/2016/04/04/c7919d86-d5bb-11e5-9823-02b905009f99_story.html?hpid=hp_regional-hp-cards_regional-card-food%3Ahomepage%2Fcard