Toliver

The game seems to have been gently pushed away from the direction of original post... Van Allen Belt of Scotch Morton's Fork (the actual name of an old axiom about taxes) Brillouin Zone diet Rack of Lamb Shift Necker Cubed Steak Newton's Onion Rings

http://www.howtocutapineapple.com/ edited to add: You may find it easier, once you have it peeled and have all the "eyes" cut out, to slice it in half vertically and then slice the halves vertically in half. You'll end up with long "spears" of pineapple. You can then easily slice off the hard core and cut the spears into bite-sized chunks.

Friday - 109°F Saturday - 105°F Sunday - 108°F Today - Supposed to be 108°F agin today Last night I microwaved hot dogs. While it's not the greatest method for cooking hot dogs there are wurst crimes I could commit.

Here is an eGullet-friendly link to the book ExtraMSG linked to: "Pickled" by Lucy Norris & Elizabeth Watt

Pringles has a new flavor - Chili Cheese. The chili flavor is nice but the chips are also quite salty....almost too salty. If you're looking for something with chili flavor, stick with Fritos Chili Cheese which are addicitve. Pringles also has another new flavor - Loaded Baked Potato. As the review states, there is a hint of bacon in the flavor but not much else. There's no tang of sour cream or chive flavor either. I am in hopes that Pringles will chalk this up as a good start and take it back to the tasting lab for improvement.

It's going to be triple digits here all week with a projected high next Monday of 109°F. The overnight lows are expected to be around 80°F. It's going to even hotter in the high desert where andiesenji lives. Stay cool, andie! Needless to say, there won't be any stove or oven use in the near future for me. Taking my own advice, last night I made chicken tostadas. I used shredded chicken pulled from a store-bought rotisserie chicken with refried beans heated in the microwave on a crisp store-bought corn tortilla. I topped it with a concassé of tomatoes, some red onion and shredded iceberg lettuce. I used some seasonings (chili powder, cumin, etc) along with some canned diced jalapeños in the refried beans for added flavor. I wish my apartment had ceiling fans. I have floor fans in every room and can hold off running the A/C until late in the evening. Once the A/C cools down the apartment, I find I don't need it during the night. A floor fan works quite well at keeping things cool. During the San Diego County Fair last month, their utility company, SDG&E, had a display as to what it costs to run different appliances. Fans taks only pennies to run per hour. The US Department of Energy estimates running a window fan costs about $8 a year. I can live with that.

Here is a quote, in regards to Rachel's point, from a Barnes and Noble interview with Dr. Andrew Weil:

When I season raw meat, whether it's beef (usually a steak) or chicken, I like to rub the seasonings into the meat with my hand, turn the meat over and do the same with the back side. So one hand will be "contaminated" during the process. Perhaps this is what James is doing. Another solution would be to do what many cooking shows do...pre-grind your seasonings right before you begin to prep/touch the meat. That way they'll be freshly ground and they'll be ready when you need them. Then there's no need for a one-handed peppermill.

Yep. The drive-thru at the Taco Bell near me is open 24/7.

This has long been the burr under my saddle, so to speak, as well. Afterall, we're subscribers and we want the magazine...then why don't we get the magazine before the rest of the public? Grrrrrr.

Thanks, Tol. I must've fat-fingered my attempted search - I couldn't believe there wasn't a thread but just figured it was conducted under a brand name or something. My faith in our comprehensiveness (is that a word?) has been restored. ← Yeah, I couldn't find it under "Foodsaver*" and I knew there was a previous discussion so I tried "+food +saver*" and found it. The last time I was at Costco they featured the latest consumer version of the Foodsaver (the one in the newest infommercial). I was wondering how it compared to the Pro II version Rachel & Jason Perlow have when I noticed that there is now a Pro Version III on the Tilia web site. Decisions...decisions...

The photos in the slideshow were wonderful. Thanks for posting the info for the link. Since sweet tea is so prevalent in the southern U.S., it makes me wonder what kind of tea do you get down there at the national restaurant chains/fast food restaurants? Logically, I'd think they would offer unsweetened tea and then you'd sweeten it yourself (which is how it's done here in Southern California). Or do they offer both?

More info might be found in here: "The Food Saver/Vacuum Sealer Thread" You might also consider PM'ing Rachel and Jason Perlow since they have the high end Tilia Foodsaver and have been there, done that.

Yes, that answered my question. I was just wondering about the amount of ground pepper that's outputted per squeezing action of the handles. IMHO, the Pepperball fails to deliver a decent quantity of ground pepper per squeeze of the handles. I rarely find that I have need of a one-handed use of a peppermill which is why it was so easy to give up using the Pepperball and switch to the incredible Magnum.

Doritos Fiery Habanero ! I was surprised they actually do have a tiny "heat" kick (I'm a chilehead so take that into account). Flaming Hot Cheetos are much hotter than these corn chips but I admire Frito Lay for giving them some sort of kick. I normally can't stand the flavor of a habañero but, thankfully, these chips taste nothing like habañero. Thumbs up!

I have the large size Unicorn Magnum. The output rocks. So how is the output of the Peppergun?

I forgot to mention one easy thing to do when the weather is hot is to buy one of those pre-cooked rotisserie chickens they sell in the grocery stores. By the time I get my groceries home, the still-warm chicken can be easily deboned by hand (I find it more difficult to remove all the meat if the chicken is cold or has been refrigerated). I get just about every shred of meat off that sucker and the carcass can be frozen for making stock when the weather is cooler. Then you can use the chicken meat for multiple meals for everything from tacos, burritos, wraps, salads, sandwiches, and so on. It's a real time-saver.

It's amazing what will be published these days, but then this guy may be writing to his audience, whoever that may be. It's not funny enough to be satire and his arguments are too weak to be taken seriously. Keep moving, folks...there's nothing to see here.

I LOVED this when I was in Israel the last time a couple of years ago- I brought it back for my coworkers who thought it was the most amazing stuff. Every time anyone went over they had to bring some back or there was a near riot in the office! Of course, I hadn't been able to find it anywhere since. Now I think I'll have to start looking for it. mmmm.....popping chocolate..... ← Do you remember what the actual candy bar was called? I did a Google search and found some Elite candy bars for sale here: www.IsraelShop1.com I also found some for sale on Kosher.com. Not sure if they have what you're looking for...

I'm with MissAmy...salads & crudité play a big part of my meals during hot days. No cooking in the kitchen...so nothing to do with the stove or oven. However, the microwave oven does get used since it doesn't heat anything up but the food.

It may sound like heresy but IMHO, there is nothing spectacular about them. Perhaps I just don't "get it". The fries are always a disappointment when I go to In & Out. Someone suggested trying them "well done". Anything would be an improvement.

It turns out that these "currant" tomatoes are quite the little flavor bombs. My mom told me that of all of her tomatoes growing this year, they have the most tomato-ey flavor. She also found out little kids go nuts over them. Her neighbor's grandkids (on both sides of my mom's house) have discovered the "currant" tomato plant and have a great time harvesting and eating the little fruit. My mom donated the plant to the cause, so to speak. So now it looks like both grandma neighbors will be planting "currant" tomato plants next year. Who knew?!

There is another thread floating around for a cookbook exchange. I can't seem to find it at the moment, but recently posted a book and it was snapped up quickly. ← Here it is: "FREE cookbooks, if you want to add to your collection" Not really an exchange, per se. It is a way to thin out your own collection. If you see something offered on this thread, respond as soon as you can since they tend to go quickly. edited to add: respond to the poster via a PM/email...not on the discussion board. Then the poster will post on the board again letting everyone know what's been taken and what's still available.

Perhaps the first pig had been frozen for a while and gained some water weight (ice crystals) which could explain the steam. Were the two pigs purchased from the same place?