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Thanks for the Crepes

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  1. I'd prefer softer bristles for cleaning fingernails. Tater Dude's bristles are pretty stiff, but perfect for cleaning taters. I thought he was too small at first, but I've changed my mind. He's very comfortable to use and quite effective, plus as @kayb said, cute as a button.
  2. I got Mr. Potato Dude for Christmas along with three other vegetable brushes. I love Mr. Potato Dude the best out of all of them. He seems too little to do the job, but since he's so little, I'm not abrading my old and sensitive fingers like happens with some of the larger ones. Plus he is cute as button and I keep him on my counter to bring a smile to my face when I'm in the kitchen every day, whether potatoes are on the menu or not. He is cheap and very effective, and I highly recommend him for those that want to have a little fun in their kitchen. 🙂
  3. I of course, have plenty of my own health problems now at 60, but I'm really glad that eating fruit isn't even close to causing any of them. Eating MSG isn't either, but again, that's just my take on it. So you all do what you want to do, but let's not demonize an essentially natural ingredient that many, many people enjoy and eat without any problems at all. We're talking billions of people, mostly Asians. And little, insignificant me. 🙂
  4. I love spaghetti squash. So much that mine was bought out of season. It came from Honduras and it was the toughest squash I ever tried to split! It was relatively small, but so tough, I had to attack it with multiple knives, and really risk my safety to split the danged thing. I finally split off a piece of it; not a half as I had intended. This was the most effort I had ever put into splitting a squash in my life and by far the most dangerous, and I have dealt with mammoth Hubbard squash in VT. I came out of it without a wound, but your know what? It wasn't worth it. I did save the other piece of the squash raw for another day. It was not worth the high risk, and if I had it to do over, I'd puncture it, nuke it, cut it easily and safely just like has been recommended here. American spaghetti squash can be split raw safely, and I've done that many times. I'm convinced the Honduran one is crossed with a tougher squash, and also tastes different. I am done with spaghetti squash til fall. If you make a different choice, for the love of God, nuke that Honduran squash first. You might not be so lucky.
  5. Mmm kay. I see that there are divergent opinions on this topic, and I respect those, especially coming from long time members who have contributed so many valuables posts here. All I have to say on the matter is that when I would buy a pound of MSG at the Korean grocer for less than what it now costs me to buy a little 4.5 oz. container of Accent, that pound of MSG would last me at least a couple of years when I was feeding two. So I don't use a ton of it. I do like it, though, both as an ingredient, and I have been known to taste it on its own, as I would almost any ingredient that did not threaten food poisoning, like raw meat or eggs. I like it, I have never, nor has anyone I've ever fed with MSG as an ingredient been negatively impacted by MSG. So this is my anecdotal story to add. It IS made from seaweed, so I just fail to find the harm. Anyone who is familiar with my postings knows I am a huge Monsanto/Roundup foe, and not a big fan of genetic engineering so that we can dump more poisons on our food crops so Monsanto can continue to profit from poisoning the population. Roundup now has a class action suit against it, fairly recent, although Monsanto ducked out and sold its liability. Hate Roundup/Monsanto. I'm still fine with MSG. It's made from seaweed. If someone would like to change my mind, you know I'm always completely open to that.
  6. I love MSG and used to buy it by the pound when the Korean-owned grocer was still in business near me. Now I must be content with Accent at much higher prices from the regular grocer. Never had a headache or otherwise ill effect due to this delicious ingredient. It is made from seaweed, so please get over yourselves. 🙂
  7. I haven't seen many fans of Monsanto's product in this particular thread, although I have had debates with some fans of Roundup on other threads. Monsanto, I think in self-preservation mode sold this product to the German company Bayer for $66 billion last year. You may know that I am not a fan of Monsanto or Roundup. My first exposure or knowledge of their existence was on a neighboring dairy farm that also grew field corn to feed their herd when I was a teen. This was the same Matthews farm where my brother would work later and meet his only wife, and also meet Mr. Matthews, who was the grandfather of his bride. They were our neighbors, but I had to walk or ride a horse a couple miles to get to this farm from my family's little 20 acre hobby farm. Mr. Matthews (I never knew his first name, because back then, that is how kids addressed their elders) always seemed to enjoy me hanging around and my intense interest in his farming operation. He especially enjoyed my appetite for food, and I remember him saying to me one time after offering me several different foods, including popcorn cooked in a paper bag in one of the first microwaves, that he "appreciated females who would eat". I don't know if he had an anorexic daughter or something, but this statement has always stuck in my mind. It made me feel very welcome there. I kept coming back. One day I was in an equipment barn at the Matthews farm in Essex Junction, VT with one of the sons who was much older than me, an adult. There was a tractor in there that had outriggers (not sure if that is what they are called, but the things that stick out out the sides to spray the crops with Roundup). There was also a big drum of Roundup mounted behind the tractor. When I started to casually move toward the tractor, the son became quite alarmed and told me not to touch it and keep my distance, that they were spraying poison chemicals with it. Even back then, smart people knew Roundup was poison. It was being marketed at the time as being as safe as table salt. Now they have lost a lawsuit where a jury awarded the plaintiff $259,000,000. When I tried to search for results to find egullet.org posts about Monsanto and Roundup I was greeted at the top of the search by ads for lawyers to help victims of glyphosate. I have never liked Monsanto, just knowing what I knew, but I also learned from this video that they are the benevolent entity behind DDT and agent orange. Now they have skated, leaving Bayer holding the bag.
  8. I love cottage cheese! I always but it in my monthly grocery order. I have to have things delivered now since I can't walk that far anymore and carry stuff back. To keep costs down, I buy strategically so that I have enough highly perishable things that I can consume before they go bad and then some stuff that will last out the month. My sealed cottage cheese from this last order has an expiration date of April 27, almost a month out. It is always in the rotation, and I highly anticipate it as one of the healthy proteins with plenty of calcium to boot that will be there for me at the end of the month. Some folks here talked about the Trader Joe's brand, but I have bought that and actually prefer the Food Lion brand. Above all, I prefer the Daisy brand, which I used to be able to find, but not now. Thankfully, I still can get Daisy sour cream, which is pure and preferred over any other brand. I like cottage cheese plain along with a mixed salad or with fresh or canned pineapple or canned peaches or strawberries. I also love it more savory with oregano and crushed red pepper sprinkled over and served cold. Sorry, but my preferred soft cheese for lasagna is also cottage cheese. I'll concede that it might be that I've never had access to really good ricotta, which has seemed watery and grainy to me. On the diet food aversion thing: I remember reading many decades ago that Marilyn Monroe said that she often swapped French fries for cottage cheese when she needed to drop some pounds. She probably had a lot of influence on the diet food sort of stigma back then that has persisted, but I still like cottage cheese for a bunch of reasons. I do prefer the full fat version.
  9. If I am understanding this correctly, these products in question are dried tea leaves to be brewed with hot water, and not canned or bottled already brewed beverages? That is quite unusual and scary, if that is indeed the case. It's one of the very last places one would expect to encounter salmonella bacteria.
  10. I agree BeeZee, as a person who is disabled and has to pay a lot of money for grocery deliveries. So I tend to hoard ingredients. Avo's do keep in the fridge for weeks and will ripen from green and hard much slower than they do on the windowsill when you're trying to speed up the ripening process.
  11. Yes, glass, ceramic or stoneware can retain heat from sitting on top of a hot stove, or being warmed even in an empty dishwasher on the dry cycle. This requires a non-digital dishwasher with a dial you can control. Not only does this lower tech machine allow you to control it to warm plates, it also allows you, the human controller to actually dry the dishes, which is one of the functions of a dishwasher. I have to turn the dial back to DRY two times after the initial cycle, but at least I can get my dishes dried. I warm my glass plate by pouring boiling pasta water over it in the sink in several increments. This makes it almost too hot to handle. Sometimes it takes me too long to eat it anyway, and I have to nuke it midway through. I really do not like cold pasta that is supposed to be served hot. I am firmly in the camp of your darling, on hot plates. I do realize why you chose melamine to take on the bumpy, windy roads, though. Stuff breaks in rough environments, for sure. My preference for really hot food served fresh makes it difficult for me to eat in many restaurants. I'm lookin' at you Perkins and IHOP. There is probably not much worse than over easy eggs served on a cold thick china platter! That is a heat sink. It can be used either way. Back in the day, they used to heat them to keep the food warm and now, while the thick china platters persist in these restaurants, they're not heated and IMMEDIATELY sap all the heat from the food served to the customers. At least that happens around here. You can tell your darling that salmon is one of the best proteins in the world. Good for the heart, good for the brain. It is just an excellent food and one of the best. Plus, most people (and bears) think it tastes really good when cooked well. Maybe the bears not so much. 🙂
  12. Whole smoked turkeys are definitely a thing. A very, very good thing. I had already bought a twenty pound ham one Christmas in Memphis, when my then boyfriend's employer gave us a twenty pound turkey for Christmas bonus on Christmas Eve with no warning. No problem. I already had a whole tribe coming over for Christmas dinner. I did forty pounds of meat over charcoal fire with a water pan over the fire to keep the meat moist in this poor man's little smoker. It was something like this one, not really, and it was half the price. I had to set my alarm clock for 3 hours while I was trying to sleep to tend the charcoal and water on this beast, and it took almost 24 hours to cook this much meat in cold winter conditions. My smoker was a Brinkman. Everyone loved the meal, including me, and I can be really picky. Smoked turkey is the bomb. However, even with fourteen people pigging out for Christmas dinner, I had tons of leftovers from forty pounds of meat. I froze most, but let's just face it. Some went to waste. Moral of the story? Employers! If your cheap ass bonus is going to be a twenty pound turkey, how about letting your employees know so they can plan accordingly? Thanks, though. It was better than nothing.
  13. I actually thought it wasn't bad, although it did take me a bit to find the rhyme @Smithyalluded to: If I am wrong, Nancy, please correct me, but then I don't get it either.
  14. They are pretty fore sure. But. You know what? That design is extremely top heavy. You mentioned drunks yourself, and I just have to say that I think, even it they didn't manage to break it, they might topple it quite a bit. It would take a slightest tap. If you persist in this design, perhaps you might consider widening out the foot of the wine glass shaped configuration into something that actually resembles the tried and true design of the age old wine glass? 🙂 Just a thought for your most respected consideration. Who, after all, wants to clean spilled food continually when it might better be avoided?
  15. I do not recommend Wright's bacon. At one time, it may have been made the right "Wright" way. Now it is owned by Tyson brands, the massive abuser of chickens. I'm not impressed with the taste or texture of the bacon. It's expensive, and I believe I overpaid the one time I tried it. I would recommend Broadbent's hickory smoked bacon, but none of their other products. Okay, it seems insanely overpriced, but it was a gift, and it is actually quite good bacon. I cannot say whether it is worth your money, while still being the best bacon I've eaten since leaving my grandparents' farm. I can say it is much better than Wright's bacon, which no one should ever waste money on and no one should buy country ham or sausage from Broadbent's. They seem to only know how to make bacon, and they do that very well, if the prices are kind of out there to me.
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