Toliver

From a search of eGullet: "Homemade Crackers, Merged topics" "Cracker-like flatbreads and crackers, Nuts over one at Brio" Not quite what you're looking for: "homemade oyster crackers recipe needed please" And finally, they are called crackers : "Graham Cracker recipes, MERGED TOPIC"

Batter-Blaster Pre-made Pancake Batter in a pressurized can.

If it has a "battery low" indicator light and that light isn't on, just try removing the battery for 10 seconds and then reinserting the battery to see if that resets it and clears up the problem.

Daisy was on NBC's "Today" show this morning in a cooking segment (skirt steak). She and Matt Lauer discussed her new show, "Viva Daisy!" on the Food network. According to her show's page on the FoodTV web site, there are only 6 episodes for the series. Six episodes? Is the Food network afraid of commitment? Has anyone seen "Viva Daisy!"?

Perhaps it's an attempt to appeal to the purists/foodies who aren't fans of the HFCS versions.

Doritos Spicy Sweet Chili flavored tortilla chips This is a new flavor being sold in my area. The Subway Sandwich chain is currently promoting this newest flavor in their shops with their combo meals. The chips definitely have a kick to them so the "spicy" is dead-on. The chili flavor is nice, too. But, true to their name, they are also sweet, which I just can't get past. I'm more of a savory person to begin with so perhaps I'm not the best judge of this new flavor. Maybe if there was more of a balance between the salty and the sweet, I'd like them better but I find them far too sweet for my tastes.

If you're going to make your own, the eGCI had a condiment class: Condiments, Andie Paysinger and Mary Baker To get back on topic, I don't think customers abusing condiments would even come close to making the Top 10 for this discussion. It's annoying, perhaps even rude, but certainly not egregious enough to merit any ranking.

It's looks like they're starting out with the heavy hitters... Week #2's recipes come from none other than John Folse: Cajun Catfish Beignets Pan-sautéed Filet of Trout Niçoise Ruston Peach Cobbler The "Louisiana Menu" link in my first post will take you to John Folse's recipes. Apparently, the recipes are replaced by the following week's recipes so get 'em while you can.

Though you seem to have an explanation for it, unexplained weight loss is a serious reason to see your doctor. At least the visit to your doctor for a checkup could confirm that there's no medical reason for it and that you are, indeed, just burning more calories than you are consuming. I would also suggest making sure the calories you do consume count since you seem to be ingesting less of them.

I'm posting it here instead of the Coffee forum since it's really about fast food/drinks. The short article: "Starbucks to introduce instant coffee" We had a family friend who travelled quite a bit and she always brought either Nescafé or Taster's Choice with her whenever she would visit us. I thought they tasted okay but were quite a bit different than the real thing. This new product sounds like it could be an improvement. I'd be willing to give it a try and see how it tastes. Has anyone been in a test market for the product?

I thought I would post this in case anyone is interested... I subscribed to "Louisiana Cookin'" magazine and have been getting a weekly email newletter from them. Here's their online web site if you're interested: Louisiana Cookin' Magazine They've launched a new email newsletter called "Louisiana Menu" which will feature recipes from Louisiana restaurants using Louisiana ingredients (the site is, of course, sponsored by Louisiana companies/organizations promoting Louisiana products). Louisiana Menu The first menu is from Dickie Brennan and has PDF files that you can download containing recipes for his Crabmeat Cheesecake, House Filet (okay, it's just a steak but has a recipe for their rub) and Frozen Bourbon Milk Punch.

Could you be thinking of eGullet member Bryan Zupon and his "Z Kitchen"? Z Kitchen, Hypermodern Cooking in Durham, NC And this post cited his mention in the NY Times: Bryan Zupon (bryanz) & Z Kitchen in the NY Times

It's also used in the Seasoning Salt spice blend, which is great on fried foods (onion rings, french fries, etc.). Celery Salt is a key ingredient/spice in my family's original Chex Mix (from the early 60's) recipe that we make every Christmas holiday season. Wouldn't be the same without it.

Some previous eGullet discussions that may have helpful info: Kitchen gardens, Growing good things to eat Gardening, The Topic (merged w/ similar topics)

When I was a small child we lived in the Chicago area and I remember my mom bringing casseroles and baked hams to families who had suffered a loss. We're not Jewish or Southern . I always figured it was a sort of kindess so the bereaved wouldn't have to cook in their time of mourning. As an adult, I do the same with my friends who suffer a loss. With a house full of people after the services, something like a ham comes in handy.

Thanks! Isn't it a gorgeous pan? I really didn't need another bundt pan, but I'd never seen one like this and I loved it so I just had to get it, right? ← I agree about the beauty of the pan's shape. Thanks for taking the time to post the picture. I can just imagine a nice glaze drizzling down the slopes of the cake!

I attended a Super Bowl party yesterday where another guest brought CI's "Chewy, Fudgy Triple Chocolate Brownies". OMG, they were wonderful. On first bite, they were just a little chewy and then you got to the gooey fudgy part. They were so moist and gooey they made me wonder how they were able to keep their shape.

Score! So I decided to go through the drive-through on my way to work this morning and ordered the Southern Style chicken biscuit. I don't know if there was someone new cooking in the kitchen but whoever it was put the larger-sized sandwich portion on my biscuit. Normally, the piece of chicken on the biscuit is smaller than the piece of chicken in the Southern Style Chicken sandwich and fits proportionately on the biscuit. I wish I had taken a picture of the biscuit I got this morning. There was chicken hanging out every which way on the biscuit. Ah, sometimes it's the littlest things in Life that can start your day off right...

In this struggling economy, McDonald's is planning on expanding, with the majority of the new restaurants to be built in Asian countries: "McDonald's To Open 1,000 Units" In a related story (which can be Googled) they will be renaming the "Dollar Menu" as the "Saver's Menu" (if they haven't already done so in your neighborhood) which alleviates having to feature only dollar items on the menu.

eGullet member andiesenji once posted in another discussion a picture of a convection oven air shield that she uses to block the fan/air current from blowing directly on the food in the oven. She said she uses it when making cheesecake-type dishes. I'm wondering if such a device would help prevent hot spots overall.

Not for purists but it's still quite good is Paula Deen's "Not Yo' Mama's Banana Pudding". It's totally Sandra Lee-ish in its preparation but is always a huge hit when I bring it to potlucks.

Jaymes, I found this on a web search: Brennan's Onion Soup Does it look like the recipe you remember?

A plateful of Christmas tomatoes and there are more on the vines. It turned out that the two tomatoes pictured in the back were of the yellow/gold variety. And they're all resting on a salad plate so they're not that large. I had to leave before they ripened completely. I asked my mom how they ended up tasting. She said they were like a winter rose...they were good, but missing that special something when compared to their summer counterparts. edited for clarification

The problem is that hot water doesn't stay hot for very long when it goes down drain pipes due to heat dissapation. This was mentioned in another eGullet discussion a while back. You end up down a length of the pipes with just tepid or cool water and grease/fat/oil. Not a good combination as mentioned by other posters. My parents also drummed into me as a child to never put it down the drain. Always have a container handy and dump it ino the trash when it gets full.

I know what you mean about the confusion. When I visited my mom in Santee for the Christmas holiday she had a plate full of tomatoes she'd discovered on some plants she hadn't pulled yet. By the time the week was up, they had all turned fully ripe. I'll post a pic if I can remember to download them. My mom had been complaining that it just didn't feel like Christmas because the weather had stayed warm for so long. Tomatoes at Christmas time? What is the world coming to? And my guess for the confused fruit is limes not knowing which way to turn.