Toliver

I had given the same idea some serious thought...going to the store to get some of my favorites before the supply runs out. I imagine we'll see cases of Mother's Cookies for sale on eBay soon.

I tell ya it's the end of an era... The sad news: Mother's Cookies abruptly shut down I don't get that last part. Rising prices for raw material and fuel? Then raise your prices just like every other company faced with the same problems. Was there a price line that they felt they couldn't cross? Goodbye Iced Raisin Cookies, Taffy Sandwich Cookies, Iced Circus Animals... Goodbye, Archway cookies. They weren't the best cookies in the world, but they were what my mom could afford at the Naval Commissary when she wanted to put a "treat" in our school lunches. When we were kids, my mom always baked her own homemade cookies so isn't it funny that we thought of store-bought cookies as a "treat"? Will another company buy Mother's Cookies? Or will they fade into history?

On the last show I saw of the PBS series "Cook's Country", Christopher Kimball said that while they can't recommend the pre-diced/crushed garlic, he said their test kitchens use the pre-peeled garlic quite often as a time-saver. He didn't mention what brand they use.

Cheddar Jalapeño Crunchy Cheetos First Fritos, and now Cheetos...I expect Funyuns will be the next Frito Lay product to get this newest flavor. These Cheetos look like regular crunchy Cheetos except they're dusted with little green flecks which I suppose is the Jalapeño flavoring. While the jalapeño flavoring isn't as far down on the ingredients list as it is with the Fritos version, it's still not very high up in the list. Like the Spicy Jalapeño Fritos, there is a nice low, slow heat to them. It's not a lingering omni-present heat like the Flamin' Hot versions. And like the Spicy Jalapeño Fritos, you won't end up with red dusted fingers from eating this new version of Cheetos. While this new flavor is good, and the heat is good, I do think it's missing the normal cheesey "tang" of regular Cheetos. This may be due to the cheddar flavor. I think this is a drawback, IMHO. Overall though, I give them a thumbs up.

This isn't my idea (I believe it may have been jinmyo's but originally suggested with chicken skin) but you could slice the skin into strips. Wrap the strips around a cannoli mold and deep fry it. Remove the crispy skin from the molds and pipe mashed potatoes into them. Serve immediately.

These probably aren't new to some of you but I saw them in the vending machine at my workplace and thought I'd try them. Fritos Brand (Tim) McGraw's Spicy Jalapeño corn chips Sorry for the wrinkled scan but yes, that is country singer Tim McGraw on the front of the package. I give them a thumbs up but then I like most spicy salty snacks. They seem to be spicy in a different way than Flaming Hot Fritos. It's a subtle heat that sneaks up on you. It's not as lingering and all-powerful as the Flaming Hot line of products. And since there's no red coloring on the chips, you don't end up with red fingers. I can't say that I taste actual jalapeño flavor (it's the second-to-last item listed in the ingredients ) but overall, it's a tasty spicy corn chip.

I saw the same article and found it quite interesting. I had read many years ago that tomato plants, when attacked by the familiar green horn(ed) worms, will emit a chemical to warn neighboring tomato plants that the enemy is at hand. This was the first I had heard about plants and their chemical "warfare". I believe the tomato plants also put forth another chemical within that will eventually prevent the worm from gaining any sustenance as it eats the plant & fruit. The worm eventually "starves" to death while eating. [sPOCK]Fascinating.[/sPOCK]

Ah, so it's finally happened. I mentioned in this post in another discussion about how McDonald's was looking to revamp their Dollar Menu. It's been a success for them and brings in about 14% of their business (and another recent article stated that it's led to even better overall franchise performance in the last business quarter). They had painted themselves into a corner by dubbing it a "Dollar Menu" instead of a "Value Menu" (see KFC, et al). It will be interesting to see if removing the Double Cheeseburger from the Dollar Menu will impact the draw of customers to the restaurant. Edited to add: If you're still looking for a double cheeseburger under a dollar, Wendy's is currently running adds touting their Double Stack Cheeseburger for only 99 cents. MickeyD's suddenly has some competition.

OK, spill...what's a Chicken Mythic?

Also, covering the pan may steam the eggs which will cause them to puff up. edited for clarity

He usually picks out the most expensive version. In both the balsamic vinegar taste test and the Parmesan taste test, he picked the just-under $200 a bottle vinegar and the "real McCoy" imported from Italy Parmesan. The high-end versions were thrown in to see if he could pick them out. During the balsamic vinegar taste test it was annyoing to hear him keep stating how the money to buy the expensive stuff was coming out of his pocket.

The Costco's in my area used to carry another brand of balsamic vinegar that came in a larger bottle. Then it disappeared and the Kirkland brand showed up for about the same price but in a smaller bottle. From that point forward I decided to buy my balsamic at Trader Joe's and I can't bring myself to buy the Kirkland brand. I guess I need therapy for holding a grudge agasint Kirlkland.

My area missed out on the last go-round of McRibs. They keep pushing those freakin' Angus Burgers here instead. The bastards. I'll have to keep an eye out for them and hope they show up this time.

If you can't find the red pepper flakes in your local grocery store, any asian market will carry them (cheaper, too).

Has anyone else seen the recent spate of commercials from the HFCS industry touting HFCS as a natural ingredient just like sugar and other sweetners and, in moderation, it's just fine to consume? They even have a website: SweetSurprise.com The key word, of course, is moderation. It's a little difficult to consume it in moderation when it seems to be in everything these days.

Lisa, Thanks for the details about the Fresy & Easy. I saw my brother this past weekend and he said he likes to go into the Fresh & Easy after 3pm. I don't know if they do this at all locations but he said after 3pm they mark down all of their produce...some up to 50% off. That's pretty encouraging because it means it's more likely their produce is fresh daily and hasn't been laying in the bin for a week. He said he also likes their "BBQ pack" which was a couple hamburger patties, 4 brats and some chicken (the meat is packaged seperately but all bound together) for about five bucks. He said it's great to have in the freezer to keep on hand for when unexpected guests pop up. Sounds like Trader Joe's... Negihborhood Markets don't exist in my area so I can't make the comparison. edited to clarify.

Can you take one for the team and visit both the Marketside (is it even open yet?) and the Fresy & Easy and report back info on the stores? Use TJ as the measuring yardstick. How does the produce compare? How are their prices, whether on staples or the ready-made food? I'm pretty sure the Fresh & Easy stores may be self-checkout. Is this true? Even though both the Fresh & Easy and Marketside are aimed at higher-income demographics, I'd be interested to see, when Marketside opens, if having Walmart as the parent company will help its prices to be more competitive. And how will this impact the prices at Fresh & Easy which is going for the same demographic? Any info would be welcome.

Wal-Mart's new grocery store They are called Marketside Grocery Stores. From the rest of the article it sounds like they are following in the footsteps of the European-based grocery store chain now in the U.S. called Fresh & Easy. It's a smaller store with some groceries and fresh produce but with ready-made food, as well. I guess it would be comparable to a Trader Joe's, too. It's interesting that Walmart is attempting to a) go for the high-income demographic when it's the opposite demographic that made them the giant successful corporation they are today, and b) that they are "hiding" their connection to the stores due to its negavtive connotation with some consumers.

I see on the Unicorm Magnum web site that the regular size comes with a "pepper dust tray". But the Magnum Plus doesn't come with one. That's unfortunate as it's the Plus version that's really worth getting. ← Toliver, the little plastic snap on lids found on the cylindrical packaging of like say Crystal Light or Instant ice tea work perfect for a catch tray. Recycling is good. http://www.walgreens.com/popups/s_image.js...skuid=sku366570 ← I use a nice saucer that matches my kitchen decor as the catch tray. ← Thanks for the suggestions. The light dawned on me the other day and realized I could do exactly as you've all mentioned. As it is now, I do a lot of my prep next to the sink so it was no big deal to just wipe the dust up or off into the sink.

Exactly. Exaggerated prose to hype the cooker. If it's the idea you like of using one pot one the stove (to brown the meat, for example) and then putting it in the slow cooker, take a look at the West Bend Slow Cooker. The insert can also be used on the stove and then used on the slow cooker base. There's a previous eGullet discussion about slow cookers somewhere around here...

I see on the Unicorm Magnum web site that the regular size comes with a "pepper dust tray". But the Magnum Plus doesn't come with one. That's unfortunate as it's the Plus version that's really worth getting.

I feel your pain. You can always contact the corporate office through their website: Panda Express edited to add: When I spoke with my mom this past weekend she told me she had stopped at a Panda Express and brought home her dinner. I asked "Did you get the Orange Chicken?" She replied "Always!"

Kim, Thanks for posting the lovely pic of Paula Deen's "Not Yo' Mama's Banana Pudding". It's a great dessert and is always a hit when I bring it to parties and potlucks. Sure, it's a little Sandra Lee-ish but it's so easy and tastes so good I forgive myself when I make it. Has anyone tried making it with "real" whipped cream and "real" vanilla pudding? I wouldn't think it would have the same body to it. Just curious...

That's a deconstructed 50-50 Bar (an ice cream novelty). Get down with your bad self!

-sigh- I dropped mine and now it doesn't work. But I'm heading to Target this weekend where I will hopefully find a replacement.