Arey

I checked out the whole series. I found the Egg Master to be very scary.The video of it working beats anything I've seen on the the SyFy (science fiction) channel for sheer terror.

The only problem I can see with what he did was that if he ate all the nuts as an appetizer there wouldn't have been nuts to have with the port traditionally served at the end of a Victorian banquet. Of course, if the port wasn't passed around at the end of the dinner, then there was no problem.

I've been pestered by family, friends and doctors telling what I should and should not be eating since I was in my pre-teens in the 1950s. Despite ignoring all this well meant advice I have made it into my 70s. However, I blame my weight problem on the Selective Service System. After graduating from college in 1962 I was called up for a preinduction physical and failed it because of my weight. I was classified 1Y which am officer at the local recruiting station defined as"Draftable in case of a national emergency if you survive the emergency" Every year without fail up to age 31 the local draft board sent me a postcard asking what my weight was. I would fill in the card truthfully and send it back, but I was seriously unmotivated to lose weight and by the time I hit age 31 I weighed 230 lbs. So I blame my perpetual weight problem on the Selective Service System and their post cards. Without them I might have been slim, svelt and draftable, rather than fat and 1Y.

Back when the office I worked in was just a block away from the boardwalk I would frequently walk up to the boardwalk for lunch. During the resort season there was a Nathan's Famous, a Taylor's Pork Roll , a Plantyer's Peanuts store. and Kohr ice cream stand all within a block or two. One day I went into the Taylor's Pork Roll stand for lunch and the proprietor was steaming. He's just had a major argument with a women who'd come into the store with 4 kids and taken up most of the counter space and asked for 5 glasses of ice water. She didn't want to order anything to eat, and he refused to give her and the kids the ice water because he said he was sick and tired of people coming in, taking up counter space and not wanting anything but glasses of water. I could sympathize with him since I knew he had to make his year's earnings between Memorial day and the Miss America pageant. When in college there was a restaurant in town called the Dutch Cupboard which had an all you can eat buffet on Thursdays. I'll spare you the details of how Kenneth R another student got himself banned from the restaurant permanently, but it involved ducking out the side door at the end of the corridor where the rest rooms were and re-entering several times.

Beautiful sandwich and sounds perfect except for the mayo.

I keep them as little time as possible. At most a day or two. If I'm not going to cook them right away or the day after I bought them, I freeze them. I also try to buy ones with the most distant sell by date, and if that's only a day or two away I don't buy it. Having a very poor sense of smell I like to play it safe.

A couple who would bring a 4 year old to a wine tasting is not going to be affected by someone glaring at them. By the time the child reaches 4 they've probably been exposed to so many glares they don't even notice them anymore.

Because of the unseasonable warmth I'm still battling fruit flies. Every time I open my compost bin to add more household garbage swarms of them emerge. Some of them of course, land on my jacket and so get transported into the house where they pester me, so when I open a bottle of wine I poke a paper down the neck of the bottle to keep them out of the bottle, and put a paper napkin over the wine glass to keep them out of the glass. The wine bottle I set out behind the dish drainer with a few inches of red wine in it (and I begrudged the flies that few inches of wine) during the summer is still there collecting flies. They have their own bottle of pinot noir so they can stay the heck out of mine! I'm not attaching a photo of the bottle because I doubt the producer would appreciate a testimonial to the effect that "That their pinot noir is the favorite wine in the Arey household for Arey and his fruit flies".

So, are you going to bake springerlies?

Tuna on top of rice mixed with sugar snap peas, and shiitake and maitaki mushrooms. The tuna was moistened with Lucini Balsamic vinegar a few minutes before being broiled. Most people would probably say the tuna is overcooked, but there's a limit to how rare I like tuna. Growing up the only tuna I ever ate came out of a can and was mixed with celery and Miracle Whip, and only appeared on the dinner table when it was too hot to cook. The only other fish we ever had for dinner was flounder. We would have salt mackerel for breakfast some mornings in the 40's. Years later I asked my mother why we no longer had salt mackerel for breakfast any more and she replied "Because we don't have to!"

fruits frais avec des glandes de crabe japonais It sounds tastier in French (courtesy of babelfish), but what doesn't?

Sauteed vegetables. Bok Choy (maybe Shanghai bok choy) sugar snap peas, shiitake mushrooms, woodear(Sun Kee brand compressed auricalaria in a very attractive box), dried shrimp (the only ones I could find with no food coloring), Kikoman soy sauce (low sodium type), and oyster sauce(Lee Kum Kee brand premium oyster sauce) and cashews("because sometimes you feel like a nut" ) on top of Carolina brand white long grain rice. There were also commercial vegetable spring rolls with S&B brand oriental hot mustard, a Japanese brand I've been hooked on for years. A question: How long are those little blocks of compressed auricalaria good for? My personal opinion is that they should be good forever. BIMBW

My remark about the sweet potato was to point out the confusion in the US over the proper name of that orange tuber which can also be white or purple and, when orange, is frequently incorrectly called a yam even tho it isn't a yam.

A springerle is a traditional German cookie made with anise seeds. I get mine at a local Greek bakery that has a German baker on its staff. Although somewhat soft when bought they tend to harden as time passes until they reach the perfect stage for dunking in a cup of tea. The sweet potato may actually be a yam or the yam may actually be a sweet potato. It's a tuber with an orange flesh which gets soft when baked and the skin may or may not be edible. I don't eat the skin myself, They also turn up in pies and casseroles, sometimes have mini-marshmallows on them or other things on them.

I wish I had access to a program like that. Despite living at the So. Jersey Shore , the fish I buy in Northfield mostly comes from Phila., PA and there's a nice selection but not a lot of variety since the stores been there long enough to know what will sell and won't. And, I've been going there long enough for them to tell me what I don't want even if they have it. Also NJ regulations ban the sale of some fish, such as striped bass, so if you want to eat a NJ striped bass, you can in surrounding states but not in NJ., unless you're a recreational fisherman and caught it yourself or you're the lucky friend or relative of one.

It makes my planned Christmas dinner of roasted turkey thigh, baked sweet potato, Brussels sprouts or green beans , and springerlies with tea for dessert seem so humdrum.

Did anyone else notice how the three blue balls, the woven basket with the chia pets, and the cutting board with the orange on it kept changing location. It's the sort of kitchen where the placement of blue balls, chia pets in a woven basket and the cutting board are vital, and once the perfect placement is found, one can relax and send out for a pizza for dinner, and eat it outside or in the bathroom, or the garage or someplace safe, because two toddlers wandering around that kitchen while eating pizza would be disastrous. ETA One of those Chelsea Miller knives featured in a thread last Spring would look nice there. The knives are not particularly functional but they do make a statement. I wouldn't put it near the cutting board with the orange lest someone actually try to use it, but it would look nice next to the woven basket with the chia pets.

We need a thread entitled "Damn, You did it again!" Which is what I said to myself for the umpteenth time last evening when I went looking for the piece of leftover marinated flank steak I'd taken out out of the freezer yesterday morning and put in the fridge. Then I looked in the microwave where it had sat for over 8 hours after I put it in to defrost for a minute or so before putting it in the fridge.. I've done the same thing with Italian hot sausage, pork chops, and countless chicken parts. I avoid all those appliances and things that speak to you but if they ever made a microwave that would shout "Yo! You gonna put this in the fridge how, or you gonna leave it here and throw it out whenever you remember, too late, you stuck it in here!" and kept on shouting it in an insolent tone of voice, until the item was taken out of the microwave. I am very good now at checking the fridge door is well and truly shut after not closing it tightly in the middle of a heat wave. Actually, I'm obsessive about checking that the fridge door is closed. Maybe if I had a fridge that said every time I passed it "Yes, my door is closed but while you're here you might as well check the microwave." ( Now I'm wondering why I imagine my fridge as polite and helpful, but the microwave as abusive and belligerent.)

It's making me hungry for scrapple, which is what Ms. Cameron might have ended up as were she Penna. Dutch rather than Chinese.

Lately SmartBalance original has added this comment "Now use it like butter" to the top of the tub lid. Then it lists things you can use it for such as baking and sauteing. Well, that's what I have been using it for, was that wrong? Should I have been using it for something else, such as spreading it on that very squeaky hinge on my fridge, or on my deck door track which tends to stick? Another product has on the container in very large print "25 Percent More" and in much smaller print beneath it "vs the 40 oz size". And, I suspected the shelf stockers at the local supermarket had gotten tired of sticking up "gluten free" stickers when I saw them all over the bottled water section. Ads and statements such as this tend to remind me of work where new instructions and rules came from every direction especially emails intermingled with lots of stuff that only 10 people in central office would understand, and only 5 of them would care about. Sometimes I would only find out about something that I should been doing when the email came saying I could stop doing it. What ads or signs tick you off? ETA-In the interests of not wasting band width, I am no longer correcting typos once poosted.

I have a couple of bottles of California Olive ranch Everyday Oil, and a bottle of Arbequina oil. I bought them after reading about them in C.I.. The price appealed to me since I've been using Lucini EVOO for years and it is a bit expensive for me, and for cooking any old cheap stuff I could find. What years ago was called "Lamp grade". but I've also seen it called "industrial". May how long you've been using California Olive ranch oils, and how you came to know of them..

Thanks Deryn and Lisa for your help. I'll probably just keep on doing what I've been doing, which is making more than I need by following the recipe and throwing out the extra. Lisa, when you say toss after 3 days includes cooked eggs, are you including hardboiled eggs in that category? I tend to keep hardboiled eggs forever. Growing up, after Easter, we'd be having multicolored egg salad or hard boiled egg sandwiches for quite a while.

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/8 teaspoon Coarse salt 1/8 teaspoon Ground black pepper 1 Garlic clove 1/2 tablespoon Smoked paprika 1/2 teaspoon Ground coriander 1/2 tablespoon oil 1/2 tablespoon cider vinegar Above is a list of paste ingredients from an Everyday Food recipe for Chicken in Spanish Spice Paste. I make the paste by hand using a small morter and pestle and end up with more than I need. (There is a limit to how much you can downsize a recipe without getting ridiculously tiny amounts) How long can I keep the excess paste in the refrigerator before it goes bad? I can't go by odor since I have a very poor sense of small.

When cold weather hits I switch to playtex handsaver gloves when washing dishes, and I also keep a box of disposable gloves in the ,kitchen at all times, summer or winter to use for rinsing off chicken parts and such, to avoid having to wash my hands after handling raw meat. When my fingertips start cracking, and they do all winter long, I rub them with eucerin creme before putting on the playtex gloves. The dermatologist I go to gave me a prescription that really works well on the eczema I get in the winter, but it's not something you"d want on your hands while working with food. As for disposable gloves, one size does not fit all, I buy the medium size and get the ones that don't have talcum or something inside. Look for ones that say approved for food use. Some things. like cutting a chicken down into pieces as I was doing yesterday. So I put on the gloves, rinsed the chicken well and dried it off, threw out the disposable gloves,cut the two chickens into pieces, washed my hands. put on another pair of disposable gloves, put the chicken parts into freezer bags, cleaned up the work area took off the gloves, washed the cutting board and knife. Despite everything I do, my fingertips will still split, and slicing lemons will hurt.

Well it's not a blade steak which is what Amer. Test. Kitchen recommended, but then they're always recommending cuts of meat which have never turned up in So. Jersey. The last time I made Swiss Steak I ended up with a cut of meat the butcher at the Williamstown Amish Market said should work. It didn't but I ate it any way.