Pickles

OT....but thanks for the laugh. I needed that. Uh... Help? What means this? Oh! It's from the funny 80's movie "Ferris Bueller's Day Off". About a kid (Matthew Broderick) who plays hooky from school all day. His teacher is played by Ben Stein....who does roll call in class, only to find his student MIA. Have a listen to "Bueller wav"

They all would be "pre-opened" for you, yes? Unless you're at an oyster bar like The Union Oyster House in Boston, where they show off and do it front of your face....so to speak. You assume fresh oysters are shucked in the kitchen, and brought barely quivering to your table. Want them fresher than that and you'd better follow the waitress to the kitchen and suck 'em as they're shucked and forget the plating! Yah wanna shuck your own??

OT....but thanks for the laugh. I needed that.

As I remember from my shrimp eatin' days...it's a handy-dandy built-on handle for grabbing a shrimp, dipping into any remaining lovely sauce, and sucking the hell out of it (in casual company, mind you) and ...yes...it looks pretty. Like leaving the "soft" curly ends on the green beans. My mother calls it "slopping cooking" and I call it "delicate and pretty."

Maybe it acts like a cork?

Aw heck...let's just do what Gus Portokalos would do. Spritz some Windex on it.

Why follow a recipe for mayo? Use just one egg yolk, salt, pepper, a bit of mustard and some lemon and your oil of choice. One yolk usually sucks up about 3/4 cup of oil when I make it. This will yield about a cup or less of mayo. I've never really ever measured it out once it's made...but it's not a huge amount of finished mayo. If it's not enough, make some more.

I would never advocate this practice. Leaving mayo at room temperature for a WEEK? In summertime? No way. Not for me, anyway.

Eggs...sterile? The egg shell is a porous substance, allowing air to get to the developing embryo. There is a form of salmonella that DOES (sometimes) permeate this shell as the egg passes through the hen's oviduct. Some FACTS on salmonella Salmonella enteritidis

I assume that the peroxide solution is being used on white table cloths only? It'll leave large bleached out rings on colored cloth. I know you can pour white wine on a red wine stain, and it'll "disappear" it.

Julia Child said once that the French don't believe in washing their chickens because it washes away flavor. She then added dryly "Chickens...as well as people..." I say.."Wash it. You don't know where it's been." And to add to that...you don't know what kind of mood the meat cutter was in that day. Back when I lived in South Boston, I was warned not to buy my meat at Flanagan's on West Broadway because George, a/k/a "Mean Mister Meat Man" used to smoke his cigars "back there" and let the ashes drop all over the meat and the boards. A quick rinse and a paper towel pat, and I am good to go.

You should never put ICE nor ice water directly on a burn. It can cause frost bite to the area, and make matters worse. See the links I posted.

Soak in Cool Water Soak in COLD water Just don't use BUTTAH. Everyone seems to agree on that. It makes sense to put something emollient-like on a burn though. They didn't have neosporin when our Grannies were getting kitchen burns. I can't find a reason why NOT to put butter on a burn...except maybe it's a breeding ground for bacteria and not very sanitary--especially if you keep licking it off.

Yep, in the last few days, I've had rectal bleeding and painful defecation no matter how much Metamucil I've taken. I think you should go see a doctor and quit self-medicating. If you're in pain, eating antacids, and have other serious symptoms--like the bleeding, common sense should tell you this. Feel better soon.

No. But I don't care. They aren't animals. They're....slimy....ooooky...sea-trash.

James Beard didn't. The only thing I hated about the man.

OK...I have it. I want an "FFD" machine. The Fattening Food Defibrillator. Place one HUGE serving of Fettuccine Alfredo (etc...) in the handy-dandy trough. Press "start". Food is automatically jolted with electricity, de-fattened, and left with all flavor, texture, and integrity. What could be better 'n' this, I ask you!?? Eh??

Yeah, baby! And looking forward to a cookbook of hizzen with some noodle frontity pics. I gotta see how the recipe's sposta come out!

All at once!!? Why must this "TOM" be regarded as a time men must fear, and a time women can chow their faces off? Get a grip, ladies, please! This is NOT attractive.

Beat me to it...I was gonna say a device that removes burnt and scorched tastes from foods! Because that's the only cooking blunder that can't be fixed. How about a spoon that beeps JUST before your creme anglaise turns into scrambled eggs.

Nice cover photo. Nuff said!

I use EVOO and lemon juice. Don't do the bottle. So...ZERO.

Sounds offal. But I'll get it anyway.

How about Naven Johnson's "sexy" biker chick in The Jerk: Biker: "Gimme a bite of your corn dog !!" Neven: " What about germs??" Biker: "Put a rubber on it !" And some might find John Balushi sucking all that jello off the plate in one fell swoop in Animal House very sexy.

She was actually coached not to do that. Didn't work.