PattyO

I've been using LobsterAnywhere.com to send lobsters to my non New England loved ones for years. They're outstanding as far as product, packaging, delivery and all at a reasonable price. They're based in Salem, NH. I've never had a problem with them. I highly recommend this company!

I've been watching the storm track, too. Good luck to you all. I'm thinking about you and praying for you. Patty

I've been using pressure cookers for years. In the past, I had a stovetop model that my father bought for me after college (many moons ago). About a year ago, I bought an electric one (Russell Hobbs) and I love it. The big thing is to have plenty of room (NEVER go over the limit line inside the pressure cooker) and to be able to release the steam easily so that you can further regulate the cooking. I think what I like so much about the electric model is that it seems a lot safer than my old stovetop, cleans up much more easily (nonstick interior), and I can program every step of my recipes (all 3 of the ones that use a pressure cooker). I hope this helps -

LindaK - I live in the Worcester area and get my Smart Chicken at the Big Y Supermarkets. Are there any in your area? They're Springfield, MA based, but there are several of them around here. Patty

And it does, Carrot Top (LOVE your avatar ). I no longer buy any other chicken because it is that good - every time!

They are, indeed, wonderful. I made fried chicken with them and didn't have the time to brine first - and couldn't tell much of a difference.

I thoroughly enjoyed it! It was fun, campy at times, and informative. I laughed my head off with the Rocco's Rat Restaurant bit. Keep it coming Tony!

Wonderful piece, Rachel - I really enjoyed it! Looking forward to Monday night Patty

Perhaps I didn't state my thoughts clearly enough. I don't have a problem with Rachel Ray. I appreciate the concept of her show and can understand that many people benefit from her approach. I have watched enough to know that she uses a lot of fresh ingredients and seems to know how to put a meal together. Is her show something I think will add to my personal abilities as far as cooking goes? No, but there are a lot of people out there that she is helping. My problem is with the comparisons between Rachel Ray and Sandra Lee. In my estimation, Rachel Ray fills a valid niche and does it well. Whatever gets people into the kitchen and learning to cook is a wonderful thing and I think Ms. Ray is a good place to start. What I was trying to say in my post is that Sandra Lee is a slap in the face to anyone who respects cooking and food. I have watched her show many times just to see the trainwreck of ingredients (seasoning packets, canned fruit salad as a chutney, dredging steak in ranch dressing mix, I could go on and on...), never mind her lack of basic techniques. I just don't how anyone can even compare these two people as far as teaching cooking is concerned. I think Rachel does a valuable service, and Sandra does a disservice. That's all I'm sayin'.

I don't really have a problem with Rachel, apart from her delivery, and I can certainly relate to getting a meal on the table in a short period of time, especially during the week. I haven't really watched her show all the way through, but I do notice that she uses ample fresh ingredients and seems to know how to put them together. As someone noted upthread, she doesn't present herself as a chef. That said, I guess there are people who can benefit from watching a show like hers and apparently do. All I ask is that someone who is teaching about cooking respect the food and the process of cooking. That is something Sandra Lee knows nothing about.

My family and I just returned home yesterday from our yearly vacation in Moultonborough, New Hampshire. This was our eighth year and we know the area well and there aren't many restaurants and not a chain to be found. One of our favorite restaurants is clearly a 'locals' place where the food it pretty good and the prices very good. Thursday night is Country Fried Chicken Nite so, of course, that was our dining destination that evening. Unfortunately, when we got there, there was a long line, the mosquitoes were out in force, and the kids were not happy about it (though they were willing to wait out of kindness to me, Bless them!). So....we decided to try a new restaurant that we had passed on the way. BIG mistake. To start, we were clearly underdressed, and were momentarily uncomfortable. I say momentarily because, when the waitress placed the New York Flatbread sticks and strawberry cream cheese on the table, the sinking feeling began its descent. The salads were okay - even a little inspired if not for the heart of the iceberg that was included in my wedge with blue cheese. The meals were dreadful. My daughter had a ceaser salad with obvious bottled dressing and powdered parmesan. I guess the 'gourmay' touch was the sliced of red and yellow pepper ? on the salad. My son ordered a $28.00 Delmonico steak - rare. It came well done and the waitress was none to pleased when we sent it back. My husband and I ordered the individual Beef Wellingtons. Horrid! The pastry was slimy and undercooked, there wasn't any pate, and the Bernaise was so overloaded with vinegar that it made it inedible. The sides were potato pancakes that had been cooked in oil that should have been changed a week ago, green beans sauteed with PEPPERONI , and a mixture of mashed sweet potatoes, carrots, and squash with Maple Syrup. We were so disgusted that we just paid the bill and left. I would have said something to the waitress, but she had told us that her aunt and uncle owned the restaurant and ran the kitchen and I didn't want to hurt her feelings. But she didn't seem surprised, nor did she ask any questions, when she came to pick up our plates, which were barely touched. There are some terrific restaurants in that area. This one is clearly not one of them.

I, too, like Taco Bell. There are only a handful of fast food places (McDonalds, Burger King, Wendy's, KFC, and Taco Bell) where I live. It's a nice alternative to the burger bit. In my experience, the best TB around here (there are only 2) shares its space with KFC. It is always clean and the food from both are far superior than the food at the stand alone TB in another area. Having said that, I lived a number of years in Texas (Austin and Houston) and would LOVE to be able to indulge in the Mexican fare I enjoyed down there. Fat chance of that in central MA.

Being the loyal eGullet member that I am, I took it upon myself to sample the Crunchwrap this afternoon. I like it. A little skimpy with the fillings, but very neat to eat (think driving) and I was able to add sauce without making the whole thing into a mess. Will order it again (the kids love Taco Bell)!

I have frozen whole lobes of foie gras many times, and it does fine. I always make sure to wrap it tightly with plastic wrap, then foil, then a heavy duty freezer bag. I also put it in the back of the freezer so that the temperature will remain stable.

Our house is less than a year old and I did a lot of research for the kitchen (of course!). I LOVE my granite slab countertops. They are so durable and they are absolutely gorgeous. (If only my 12 year old would stop running her fingers down them - leaving smears .) I have a slate floor in the kitchen and it's my favorite floor in the house. It's kind of rustic looking, and very unique. Everyone who sees it loves it. It's also easy to keep clean and doesn't show dirt.

I love Breathsavers Wintergreen mints. They can be hard to find around here, so I stock up when I run across them. They're also sugarfree, so I don't get lectures from our resident dentist! LOL

I remember the day that Food Network appeared on our cable line-up. I was SO excited! I didn't have to wait until Saturday to watch the PBS cooking shows - I could watch them any time I wanted!!! Now I wait until Saturday to watch the PBS cooking shows. Granted, I like Ina, too. Sarah's okay, but I liked "Live" a lot more. The rest of it is pretty insipid. I know I've posted about this on another thread, but the whole Sandra Lee thing - there are no words. Sometimes I watch just to get a good laugh, but sometimes it just pisses me off.

I'm with iriee on this one. Once a year we also order a lobe from D'Artagnan and I divvy up the rest, coat it with the duck fat and freeze it. It does really well. Hmmm, guess I'll be visiting their website today! LOL

Hot and glistening out of the fryer - just salt. Enough said.

Just the words Tater Tots are bringing horrible flashbacks from my childhood. Yes, I am a victim of Tater Tot Casserole. Imagine trudging home from the bus stop, the snow and wind whipping you up one side and down the other. You finally step inside your haven...your home. "Mom! What's for dinner?" "TATER TOT CASSEROLE". It was enough to bring tears to your eyes. I have not eaten a single tater tot since I left for college many years ago.

I, too, do the dry rub and bake at 225 for 4 - 5 hours. I let them cool to room temperature then marinade them in the sauce overnight. Next day, I bring them back to room temperature and then throw them on the hot grill. Works every time.

Suzi, I share your tears. Our boys brought it home and it's a proud, proud day in New England. We will have a celebration this weekend like no other. I just wish that the 8 steaks my brother-in-law in St. Louis owes us would arrive in time!

Ain't that the truth, Kat. Nancy Chang's in Tatnuck is FAR superior, if you want chinese - organic and healthy, to boot.

Bad clams. I LOVE fried clams, but I'm on the verge of swearing off whole bellied clams. This summer I had a beautiful plate of them in front of me, ate a few, and then came across one that left the taste of sewer in my mouth. Honest to God, it is the most nauseating thing in the world. So much so that I don't know if I can take the chance again. (and as a New Englander, I don't want to be considered a wimp if I only eat clam strips! )

It is truly a beautiful day here in Red Sox Nation Ah, what to make for the World Series - Johnny, I'm with you on 1918 Stadium food but will also make some regional favorites (for karma purposes). Oh, and to our dear Yankee fans? How would you like your crow prepared? GO RED SOX!!!!!