Arey

I've noticed this too. The only frozen vegetables I keep are peas, brussel sprouts, and red bell peppers. I clean the peppers , julienne them, and freeze them. I add small pieces of red pepper to curried rice and if cooking zucchini will throw in some red pepper strips if I feel like it. I also like roasted red peppers packed in olive oil, but I don't go through them fast enough and always end up throwing some out. As Nigella Lawson said on one of her cooking shows "There is no excuse for green peppers".

I had to replace my stove last month, and one of the men as they were removing the old stove said I could clean up where it had been. I cleaned the front as best I could, but to really clean up the space where the stove had been would have taken hours to get it up to at least looking like hell. When I had to replace my fridge years ago at least I got back my favorite vegetable peeler my first cat, Chips, had knocked under the fridge. If my current fridge has to ever be replaced I think I'll just sit in the car while the old one is removed and the new one put in.

That's a very good point. All I have is the freezer above the fridge so I took out my ice trays a couple of years ago in order to get more space. Since I freeze loaves of bread I still have a too full freezer, and avalanches are frequent. I try to put things in specific spaces, but they still migrate and sometimes I have to nearly empty the freezer shelf to find what I want.

I use a 25 year old Amana 700 watt microwave, and I don't do any actual cooking in it.. I use it to nuke potatroes a bit if I'm making homefries, for thawing and heating meals I've cooked and then frozen portions for later. It's useful for getting things started defrosting. I nuke things using the "defrost" setting on mine for a minute to a minute and a half, and then put it the fridge to finish defrosting. If, when I'm ready to cook it isn't as thawed as I'd like I nuke it for a few more seconds. However, even on "defrost" thin things such as fish and boneless chicken breasts will start to cook if not watched carefully. I also use it as a proofing box for when I'm baking bread. I put a pyrex measuring cup in the microwave and get it good and warm, and then put the bread dough in to rise. I remove the pyrex measuring cup if the bread pan or brotform won't fit in with the pyrex cup still there. I always try to keep a few baked chicken thighs in the freezer and I have rice frozen in one cup portions in the freezer. When too tired to cook, or if by the time I decide what I want for dinner it's actually too late to start cooking, I can always a nuke achicken thigh and some rice and have dinner. I usually also have frozen peas and Brussels sprouts in the freezer.

I like eggs almost any way except snotty soft boiled eggs. When CI had the article on the perfect soft boiled egg, I was delighted to find that I was actually cooking something the right way and had been doing it for years. Scrambled eggs with sausage, fried eggs atop scrapple, hard boiled eggs deviled or with an anchovy on top. I usually peel my soft boiled eggs and have them on home made whole wheat toast, or with white bread or rye toast on the side. When i was little and under the weather my mother used to give me what she called "eggamilk". Warm Milk with a raw egg beaten into it, and sugar added. Sometimes there may have been vanilla, but I'm not sure. When out and living on my own I used to enjoy a Tom and Jerry cocktail on cold winter nights. I even had crystal Tom and Jerry mugs. It's been years since I had "eggamilk" or a Tom and Jerry, but if I was given the option of one or the other I think the Tom and Jerry would be the choice.

Please don't leave this dangling like this. Did a British woman serve you snotty soft boiled eggs and when you rightfully refused them lecture you on food rationing, starving children in Europe, and what happens to 3 or 4 year olds who defy their elders?

I get some on Thursday I don't even look at and a slew of them on Sunday but the only one I look at is a flyer of all sorts of coupons which occasionally will have a coupon good for Swanson's chicken broth. There is also a Proctor and Gamble flyer some Sundays that I check for the Bounty paper towel coupons. They used to be a $1.00 or $1.50 off but lately they've only been for 20 cents. Why waste your time cutting out a 20 cent coupon? (Parenthetically speaking why doesn't my keyboard have a cent sign key. If I'm too lazy to cut out a 20 cent coupon, I'm certainly too lazy to search through WingDings font for a lousy cent sign I'll probably forget how to type before the day is done,)

I've only had it as a TV dinner and that was years ago. In order not to dilute the nostalgia I'll omit the green peppercorns. I still see it in the freezer cases at the supermarket, but it's always paired with something I don't regard as suitable, such as mac and cheese. Why not throw in some lima beans to make it truly repellent?

It's been years since I had Salisbury steak. I'm looking forward to making the recipe. It looks like the sort of thing I like where I can make the whole recipe and then freeze individual portions. I'll have to buy my first ever bottle of green pepper corns.

@kayb In Chekhov's "A Boring Story" a much respected professor who has gained both rank and renown and is now addressed as Excellency is reflecting on how his life has changed over the years and among the things he regrets are that at the dinner table he no longer gets to have what he likes such as cabbage soup, meat pies, goose with apple sauce, and bream stuffed with buckwheat. Instead he gets things such as pureed soups with "icicles" floating in it or kidneys in Madeira sauce.

Just suppose that some virtuous poor person has managed to work his/her way up to being disgustingly rich and has secret cravings for collard greens or stuffed bream or some virtuous poor persons food that is never allowed to make an appearance on the dinner table of the disgustingly rich. Well now he/she can have it by ordering it at a ridiculous price from Nieman-Marcus without facing the ridicule of his/her disgustingly rich friends, although he might be subject to scorn by his virtuously poor friends. Lets face it anyone with a whole lot of money can eat caviar in public, but it takes strength of character for anyone with a whole lot of money to eat collards or stuffed bream in public and not worry about losing face.

The importance of remaining calm while eating crumpets is also emphasized otherwise you could end up with butter on your cuffs.

It's the same with me. I have a separate thermopen that I use for bread baking that I just wipe with a dry paper napkin after using it. The one I wipe with warm soap and water is the one I use for meat and has the standard point. The break baking one has the thicker point since I like a good crust on bread. I also only wipe my bread knife off with a dry paper napkin after using.

I once pointed out to the gp I go to that I could hardly be expected to lose weight when doctors are continually prescribing medicines and vitamin supplements that say "take with food".

I like the Marie Calendars chicken pot pies and always have at least one in the freezer. For those nights when I either don't know what I want for dinner, or by the time I decide what I want for dinner its too late to make it Marie Calendars pot pies come in very handy. Pop one in the oven, make a salad and dinner is ready. However, in order to get a nice brown top crust, I preheat the oven well in advance and bake the pies the maximum amount of time. Growing up we had the Swanson pot pies. I also keep an Amy's vegetarian shepherds pie in my freezer for those times when you positively don't want to eat, but if you don't you're going to feel even lousier.

Sorry. Attending the lima bean festival is on my bucket list of 100 things not to do. It's between "have another root canal" and "get food poisoning again".

Courtesy of Google-Apparently the restaurant didn't have any prices, you paid what you thought the meal was worth. I wouldn't mind eating in a restaurant where you paid what you thought the meal was worth, although if I really hated the meal would they give me money? As for menus without prices, I'd be too fretful about what the bill might be and too busy surreptitiously checking my wallet to really enjoy the meal.

I like some beans, and I really like LePuy lentils, and I'll eat cannelloni beans if accompanied by things such as broccoli rabe, hot Italian sausage, and lots of grated cheese mixed in with some pasta. Chick peas are good as is hummus. And for a little while in the Phila So. Jersey there was available a whitebean and garlic dip also called a Tuscan white bean dip that was additive. Unfortunately, like many a small business in the modern mega-conglomerate-international corporation world,they went out of business after a couple of years. I won't eat baked beans, I don't dislike them, I simply won't eat them, although I understand there are occasions when they appear, the same way refried beans always turn up on plates along with the rice in Mexican restaurants.. I'll usually taste the refried beans , wonder what's so special about them, and not eat any more of them.. I absolutely hate, loathe, despise, abhor, and detest, lima beans. Nasty little green things.

You can't even BYOB to restaurants in Ocean City. They've held onto their blue laws as much as possible. It was only in 1986 that they changed the blue laws to allow businesses to remain open on Sundays. there are lots of interesting sounding restaurants in Ocean City, and the Point Liquor Store is only a couple of miles west across the marshes in Somers Point and has a great selection of wines, beers and liquors.

They're traditional around here. Any seafood restaurant you go to so should have a bowl of oyster crackers and a pot of horseradish on the table when you sit down. they're also known as Trenton crackers or OTC for Original Trenton crackers. There is a smaller softer hexagonal variation which doesn't pose as big a threat to ones teeth.

It would be way out of your way headed down to Atlantic City from Philly. Philly is abour 47 miles east of Philly, and almost in a straight line from Philly. Wildwood is a shore resort about 38 miles south of Atlantic City.. Atlantic City is on Absecon Island,. It takes up the north end of the island. Also on Absecon island are three more communities, in the following order Ventnor, Margate, Longport. There are lots of interesting sounding restaurants in Margate. If I lived in Margate I would have probably eaten out more often than once in 5 years. If you google "Margate Restaurants you will find a lot of good restaurants. If you want to go to a casino, The Borgata seems to get the best marks for food. It is one of the Marina casinos along with Golden Nugget and Harrahs. (Apparently I'm the only eGulleter in So. Jersey, and I really need to get out more. )

The knife and Fork is still there, and is now run by the family that has Dock's Oyster House. Docks has been around for years and is considered one of the best seafood houses. You might also check out Luke Palladino. One of his restaurants is in Linwood and highly regarded. Chef Vola's is considered the best Italian restaurant from what I've read and makes for fun reading even if you don't eat there. There are lots of Pho places popping up should you decide you want Pho. Disclaimer: I have only eaten out once in the past 5 years. It was last Spring while my kitchen was being rewired. I did not enjoy it. Worse service I've had in the past ten years. Note:Don't bother with anything in Brigantine, there's nothing there. I should know, I live there. Should you through some mischance end up in Brigantine make a U turn, the boulevard is the only one way in and out. While the candy show is going on at the convention center, the Miss American Pageant will be doing on at Convention Hall on the boardwalk on the 11th through the 13 which may complicate things for you.

What's not funny is that you can no longer get cold cuts at a WaWa. So, I no longer go to WaWa. The last time I was in a WaWA I had so much trouble with the touch screen that the kid finally gave up, asked me what I wanted, and put in himself. The kid probably thought I was a senile old fart. I marveled at the fact that WaWa had managed to turn a simple request "I'd like a turkey breast sandwich on a kaiser roll with lettuce , tomato and mayo please" into an electronic ordeal, but it was the only place open in the early evening on Christmas Day. (The reason why I was in a WaWa on Christmas evening trying to buy a turkey sandwich on a kaiser roll with lettuce tomato and mayo can check out my contribution to the "worse meal" thread.

Julia Child's recipe for celery root remoulade is a classic. I also have a recipe for fennel with remoulade. The celery room remoulade is good for three days. Good the first day, best the second day and still good the third day.

Once again my tendency to procrastination has prevented me from doing something I would regret later. In this case I hadn't gotten around to buying a new supply of Wondra.