Toliver

Inbetween using the stone, I hope you're using a steel everytime you go to use the knife. Steels help maintain a straight edge.

Sadly, I don't think I will be much of an inspiration for you. My solution would be whatever chiles aren't directly revived for cooking purposes get ground into pepper flakes to be added into everything from pasta dishes to stews & chilis to eggs, etc.

From what I understand, MSG can legally be listed as "spices" on U.S. food labels so often you won't know if what you're eating does or doesn't contain it.

It may be the end of an era... Sorry for the double post but I just noticed that the Calphalon Commercial NonStick line of cookware doesn't seem to be listed on Amazon.com anymore if you go through the regular channels (Kitchen & Housewares>Featured Categories>Cookware>Calphalon). However, if you do a search for "Calphalon Commercial Nonstick", some pieces still show up, though most are no longer in stock. Here's a Calphalon Commercial Nonstick 10-Inch Stir-Fry Pan currently just under twenty bucks. Buy something else for $5.05 and you may qualify for free shipping.

Crock pot dishes are always good as long as you have an outlet near your desk to keep it plugged in until the potluck. Or if a staff refrigerator is available, cold salads (pasta or otherwise) can be good. As long as you can make sure the salad is sealed tightly so it doesn't absorb the odd smell one usually finds in a staff refrigerator.

There's a snack shop owned by some Greek immigrants at the Trolley Stop near the new Petco Ballpark in dowtown San Diego. They have a printed menu describing a Rueben Sandwich as containing "sour trout". We knew what they meant...

There have been different discussions reporting good deals for food and/or cooking related items so I thought I would start something more general...a sort of catch-all thread. I received this info in an email from Amazon.com and have edited all links to make them eGullet-friendly: "For the Foodie on Your Holiday Gift List - Save 73% on "Gourmet" and get exclusive savings on 14 other top-shelf magazines. These prices are available only at Amazon.com and only through December 25, so hurry! Gourmet Magazine Get $5 off a future Amazon.com order when you subscribe to "Bon Appétit" Get $5 off a future Amazon.com order when you subscribe to "Cook's Illustrated" Get $5 off a future Amazon.com order when you subscribe to "Sunset" See our complete selection of food and cooking magazine titles Prices valid through 11:59 p.m. (Pacific time) December 25, 2004." Consult Amazon.com for specific details and restrictions to all offers.

I found this recipe while doing a Google search based upon your information. Hope this helps... There's a recipe for Horseradish Whipped Cream by Donata Maggipinto at the bottom, which sounds wonderful. edited to add I am curious why no other spices on the outside? I've grown accustomed to rosemary and thyme along with the garlic, s & p...it adds a nice hint of flavor.

You people are whacked. When I tried the Holiday Spice, I couldn't recall tasting prunes at all.

It looks gorgeous and delicious at the same time and looks like it should. I can only imagine the wonderful aroma! Thanks for taking the time to post the pictures. Gosh, I'm hungry now...

My brother has been to Club 33. He was very impressed with the food and the fine dining experience. Very chi-chi. When he was there, they had a buffet with lobster tails. I believe it is the only place within Disneyland that serves alcohol. You have to be a member or be a guest of a member in order to dine there. There's a waiting list to become a member and I've heard through second-hand (or third-hand) info that the membership fee is something like five thousand a year. Of course, a lot of major companies are members as well as some political big wigs, too. The elevator entrance to Club 33 is just down the "street" from the entrance to the Pirates of the Caribbean restaurant, the Blue Bayou. Whatta ya know...Here's an unofficial website dedicated to Club 33...with photos, too!

Most dieticians argue against sodas simply because they are empty calories. The body doesn't gain much, nutritionally speaking, from them except for added calories. They also argue against consuming fruit juices since more can be nutritionally gained by eating an orange than by just drinking a glass of orange juice. Apple juice is little more than sugar water and can rot the teeth just as fast as soda.

My mom used to make those. She called them "Pinwheels". She'd roll out the dough trimmings, spread soft butter on the dough and then sprinkle it with cinnamon and sugar and roll it up. She'd then slice the roll into about one-inch pieces and bake them along with the pies. Man, they were good! Unfortunately, they disappeared rather quickly. I think the pastries called Rugelach (sp?) are close to Pinwheels, but not quite the same. My mom rarely made pan-fried chicken. She learned to make an oven "fried" chicken recipe from her Better Homes & Garden New Cookbook that she received as a wedding present in the mid 1950's. It involved breading the chicken in a seasoned flour mixture (she put the flour in a paper bag, dropped the chicken pieces inside and shook the bag to coat the pieces). She placed the floured chicken pieces in a 13x9 baking pan lined with aluminum foil. Then she drizzled a melted stick of butter over the chicken pieces and sprinkled garlic salt and paprika on top of that. The butter would actually clarify during baking with the solids settling on the bottom of the pan along with some of the flour. My "treat" was to scoop/scrape out the butter solids-flour mixture and put the scrapings on a baked potato instead of just regular butter. It's been years since I've had that and I can still recall that buttery "chicken-y" flavor today.

Wow, thanks for the recipe. It sounds great! Paternal grandmother: Dutch/English - Midwestern America Maternal grandmother: Bohemian - Midwestern America This Thanksgiving, we had apple pie and pumpkin pie. If my aunt was still alive, we'd have had some kolaches, too.

Welcome Luckylies!

Wow, it looks like an S&M device for a turkey. Not that I would know anything about that sort of thing... I've mentioned this jar opener in another discussion. It "pops" the vacuum seal on jars to make them easier to open. My mom uses hers all the time. And I've just ordered this Can Claw for my mom to help open pop-top cans. And I know fifi will just be upset with me if I don't mention the little green disk thingies you can get from Bed, Bath & Beyond-type stores to help keep your veggies stay fresher longer. I swear by them.

I think 375° seems to be the magic number when it comes to frying. I seem to recall that when we deep fried our turkey, that was the optimum temp. Lower than that and you run the risk of the food absorbing the oil.

I use my ricer quite a bit when making small quantities of mashed potatoes. There is a caveat, though...make sure you don't use hot food items in this kind of ricer. There's nothing quite like the sensation of having hot riced potatoes squished out onto your fingers as you grip the handle. However, this ricer will prevent such burns from happening since the holes are only on the bottom of the ricer.

← Wow...and you got a dog in the deal. Talk about an incentive!

Would refrigerating or freezing the marshmallows help prevent them from melting when put into the caramel? There might be some loss in moisture but I would think the trade off might be worth it.

I recall my sister-in-law making a beer batter for a fish fry. The recipe called for whipping the egg whites and then folding them into the rest of the ingredients and dipping the fish into that mixture. It turned out quite well. If anyone is interested I can try and get the recipe from her.

Last night: Rare bone-in Rib Eye Steak Roasted carrots with dill, salt & pepper and evoo A baked potato slathered with rosemary butter and grated parmesan cheese that was quite delicious and worthy of being a meal unto itself.

Well, if your're going to bring bacon into it for crying out loud. Thats cheating. ← Giada De Laurentiis did something similar on FoodTV: "Brussels Sprouts with Pancetta" And Emeril has his pork-related green veggie recipe: "Roasted Asparagus with Tasso" And if you can't find pancetta or Tasso, I am sure bacon can be substituted.

Here is a map showing the locations of the Basque restaurants in Bakersfield. Note that the Basque Club (in south Bakersfield) isn't really a restaurant but is a members-only Basque club. The three restaurants in the upper right, located in "Old Town Kern" in East Bakersfield, are the more famous ones. The Basque have been here since very early on. Many of the first sheepherders in the area were from the old country. If anyone is interested in making Basque food, by clicking on "sitemap" on the above web-page, you can find the link to the Basque recipe section of the site. There are many other non-Basque restaurants in town that are very good (Bruce, I still owe you a list!). Most offer standard eats, though, we did have goat tacos at the Kern County Fair one year. There is a "Little Saigon" opening on Union Avenue. The Pho Vi eatery is already open though I don't like their pho as much as the pho I've had at Far East Cafe on White Lane (a chinese restaurant that also serves Vietnamese food).

I thought I would bump this back since Amazon has the West Bend 84765 5-Quart Oblong Slow Cooker with Tote, White for $29.99. That price should qualify for free Super Saver Shipping. The reason I recommend the West Bend Slow Cooker is because the pot itself can be used on the stove. So you can brown your meat on the stove in the cooker pot and then move the pot to the griddle-base, add the rest of your ingredients, put the glass lid on and your slow cooker is good to go.