Toliver

Well, asking the question is fine but to deride a cocktail sauce because it contains Heinz catsup is just plain snobbery. Cocktail sauce is supposed to contain store-bought catsup, IMHO! ← In his PBS show this weekend, even Jacques Pepin used a bit of store-bought ketchup in his "quick" salsa. birder53, tell your brother you'd like a batch of his homemade ketchup as a gift for Christmas in case you eventually want to make more cocktail sauce.

I think there must be some sort of agreement between the two companies because in a lot of places, where there is a Barnes & Noble (sans coffee shop), there's a Starbuck's right next door. If the coffee shop resides within the Barnes & Noble real estate, it can't legally be called a Starbuck's, though to all intents and purposes, it really is. Except they won't accept Starbuck's gift card, either. There's a B & N in the Grossmont Shoping Center in La Mesa, California. Next to it is a Starbucks. You can enter the Starbuck's through a double door of glass that's inside the Barnes & Noble. So it's kind of like having a Starbuck's inside except you have to pay for your purchases before you waltz through the Starbuck's entrance.

Great photos, everyone! Jason, your closeup of the sesame meatballs is spectacular! A veritable explosion of textures. And Diana, your photo brought a tear to me eye, it's so "purty". But then, I have a weakness for a good chicken fried steak. Remind me not to read this discussion when I'm hungry.

I bought one of these after seeing Alton Brown use a similar device. It works great on gooey or hard-to-get-out-of-the-measuring-cup ingredients. I wanted to buy a set of these Nigella Lawson measuring cups because they look cool, but when I saw the fill line inside the cup, I passed. What was she thinking? How do you do the leveling-off-a-cup-of-flour-with-a-knife-trick when the line equalling a cup is down about a quarter-inch from the lip of the cup? Talk about poor design! The cups are also available in an odd blue color, too.

Bon Appétit Magazine December 2004 digest – The Holiday Issue There’s a great cover photo of a Milk Chocolate Mousse Cake with Hazelnut Crunch Crust. As always, the Holiday issue comes with a tons of ads. Note, for those who are sensitive to it, there is a perfume insert in this issue. Contributors in this issue: Cookbook author and Chef Tom Valenti (Quest & ‘Cesca in NYC), author Mort Rosenblum, cookbook authors Miriyam & Phyllis Glazer, writer Adam Leith Gollner, cookbook author Elinor Klivans, prop stylist Nancy Micklin. Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey A side bar suggests some other duos to leave for Santa besides the iconic milk & cookies. There’s a brief listing of some A-list caterers-to-the-stars in case you want to party like Britney this year. Three Questions for Beau Timken, owner of the first sake-only store in America called True Sake (San Francisco) There’s a brief look at some restaurants in Boston’s South End. There’s a step-by-step diagram showing how to open a champagne bottle quietly. Hugh has a couple suggestions for party snacks: Marcona Almonds (www.tienda.com), Wild Mushroom Medley Stix (www.terrachips.com) & Wasabi Soy Nuts (www.lehivalleycountrystore.com) GiftBooks for Cooks: Hugh gives 10 suggestions for books to wrap and put under the tree. R.S.V.P. – Readers’ Favorite Restaurant Recipes Recipes: “Glühwein”(spiced wine – from Debrosses in the Ritz Carlton - Berlin, Germany); “Cranberry Lattice Tart” & “Nutmeg Ice Cream” (Zuni Café – San Francisco); “Persian Lamb Shanks with Garlic and Eggplant” (Bha! Bha! – Naples, Florida); “Smoked Chicken, Corn and Black Bean Stew” (Aspen Mountain Club – Aspen, CO); “Pan-Seared Salmon with Fresh Clams and White Bean Ragout” (Olives – Washington, D.C.); “Cream of Cashew Soup” (Mathilda’s – Oxford, Maryland); “Caramel Soufflés” (Bastide – Los Angeles) Entertaining Easy – “A Party Pops” by Sarah Tenaglia Sarah offers some champagne and hors d’oeuvre combinations for your holiday get-together. Recipes: “Kumquat Champagne Cocktail”, “Pomegranate-Ginger Champagne Cocktail”, “Ruby Champagne Cocktail”, “Pancetta Crisps with Goat Cheese and Pear”, “Crostini with Burrata Cheese, Pink Pepper and Arugula”, “Sesame Wonton Triangles with Smoked Salmon and Wasabi” People and Places – “Sweet Legacy” by Martin Booe In this essay, Martin recalls his Kentucky grandmother and her incredible Bourbon chocolates that started the family business. You can buy the candy online at www.rebeccaruth.com. Kitchen Favorites – “The Joy of Cookies” by Elinor Klivans Elinor offers six new recipes to bake and wrap and give for the holidays. Recipes: “Iced Stars”, “White Chocolate and Peppermint Cookie Brittle”, “Triple-Chocolate Cranberry Oatmeal Cookies”, “Chocolate-Covered Gingerbread Kids”, “Hazelnut Shortbread Cookies”, “Pecan Lace Sandwich Cookies with Orange Buttercream” Kitchen Tools of the Trade – “Cookie Couture” by Dorie Greenspan Dorie takes a look at new holiday presses, molds, cutters and paint to help dress up holiday favorites. Personal Taste – “Fondue Memories” by Janet Taylor McCracken Thanks to an exchange student from Switzerland, Janet has a 30-year fondue tradition during the holidays. Recipes: “Porcini Fondue with Ham and Ciabatta”, “Joanne’s Apricot Bars” Restaurants – Hot Seat – Restaurateur Alan Yau of Yauatcha – London Restaurant Reporter – “Where to Go Now” by Tanya Wenman Steel Las Vegas – Isla (Chef Rick Aco - Treasure Island); Fusia (Luxor-Mandalay Bay Mall); Cravings (The Mirage) Mumbai (formerly known as Bombay) – Masala Kraft (Chef Hemant Oberoi); Indigo (Chef-Owner Rahul Akerkar); Konkan Café (Chef Ananda Solomon); Trishna Minneapolis & St. Paul – Red (Chef Matt Kempf – Foshay Tower, Minneapolis); Corner Table (Chef-Owner Scott Pampuch – South Minneapolis); A Rebours (Chef Roger Johnsson – Hamm Building, St. Paul); New York – Cru (Chef Shea Gallante); S Ninth (Chef Zak Pelaccio); Kittichai (Chef Ian Chalermkittichai – Sixty Thompson Hotel) A side article discusses some Mexican Inns. Restaurants – Going Out – “Bella Bologna” by Mort Rosenblum Mort eats his way through the northern Italian city and is seduced by trattoria favorites and fresh ingredients. At the Market – “Chestnuts” by Monica Parcell with recipes by Gordon Hamersley Monica has some new suggestions for the classic holiday ingredient. Recipes: “Chestnut Risotto with Butternut Squash”, “Striped Bass with Swiss Chard, Chestnuts and Pomegranate Vinaigrette”, Roast Pork Tenderloins with Balsamic-Chestnut Glaze”, “Chestnut-Caramel Ice Cream” A small side article explains how to shell them. Wine & Spirits – “The Holiday Spirits” by David Lansing Different countries celebrate the holidays with different spirits. David has some suggestions on how to broaden your holiday horizons. A Holiday Sampler: Wild Sint Maarten Guavaberry Folk Liquer ($22) – Guavaberry flavored rum from St Martin, West Indies Dow’s Crusted Port ($24) – Port from Portugal Arak El Massaya ($25) – Aniseed-flavored, from the Middle East Don César Pisco Puro ($27) – Brandy from Chile & Peru Drambuie ($30) – Scotland Xanath Crema de Vainilla ($30) – Veracruz, Mexico (it’s pronounced “sha-nath”) Toschi Nocello ($35) – Walnut-flavored spirit from Italy Père Magloire X. O. Calvados ($55) – apple brandy from Normandy A side article shows a single-bottle wine steward from Pek Preservation Systems that will give you complete temperature control over one bottle (www.peksystems.com). There’s a short blurb on an intensive 4-day “sommelier” class being held by the CIA in Napa Valley. Tasting Panel Report – Top 5 All-American picks: Chateau Ste. Michelle – Dr. Loosen 2003 Eroica Reisling, Columbia Valley ($20) Stone Hill Winery - 2001 Port, Hermann ($20, 500 ml) Domaine Carneros by Taittinger – 2001 Brut, Carneros ($24) Van Duzer Vineyards – 2002 Pinot Noir, Dijon Blocks, Willamette Valley ($32) Miner Family Vineyards – 2001 The Oracle, Napa Valley ($50) Bon Vivant – “Great Gift Ideas for Every King of Cook on Your List” by Laurie Glenn Buckle and Kim Wong www.Cuisipro.com makes a whisk with a weighted ball inside that’s supposed to add more air and make lighter egg whites - $16 www.chefsplanet.com offers a professional 8-inch knife (looks likes it’s all one piece – there’s a dimple on the side of the handle for your thumb) - $80 www.oxo.com Their mandoline is finally out - $70 www.timberland.com offers a Chef’s watch with a timer - $100 ($5 goes to charity) www.alessi.com Form & Function in one conical “Todo” grater - $64 www.mariposa-gift.com A sphere-themed Mariposa server dish for sweets - $164 www.siliconezoneusa.com It’s a silicone muffin pan that will make flower-shaped cakes - $25 www.aftelier.com Chocolate perfume & body oil! – www.kitschnglam.com offers a unique looking apron ($62) with a Jennifer Kaufman vintage cherry necklace ($95) www.rosenthalusa.com Sleek, beautiful clear glass decanters - $50 each www.fitzsu.com L’Atelier de Vin Discovery Kit (Wine Tasting kit in a box) - $124 A great looking lazy Susan made from the wood “plate” from the end of a wine cask - No maker is given, just a phone number - $90 www.redenvelope.com A monogrammed wine stopper - $40 for a set of two www.cooking.com Norpro offers a chi-chi looking vertical roaster for the Beer Butt Chicken fan in your life - $25 www.newwestknifeworks.com It’s a handmade 4-piece steak knife set with wooden case - $225 Table Trendz has some great looking “curly-Q” skewers for the BBQ- $64 for a set of 4 www.kitchengrips.com has a keep-cool oven mitt - $20 www.isinorthamerica.com It’s a “Squid” silicone brush/baster that is in the shape of the body of a squid - $10 www.fitzsu.com Eva Solo Danish-designed 32-inch high BBQ grill (silver-ish) - $440 (tongs $40) www.anfamily.com Gorgeous handcrafted Vietnamese Crustacean chopsticks based on a 1300 B.C design - $142 www.janemarvel.com A tote bag for the week’s produce - $120 Bring your own lunch: www.builtny.com offers a funky looking lunch bag with handle ($26) and www.avantro.com offers a sleek yellow thermos to go with it - $18 A Moroccan Tangine by Maison Midi - $85 www.suefisherking.com “Caroline” shawl that can be used as a wrap when on the road, or as a table covering when at home - $198 WOW! – A contemporary-looking glass toaster! www.esalton.com Designed by Russell Hobbs - $100 www.emilehenry.com An Emile Henry round casserole pot with cover - $64 www.momastore.com A beautiful but simple Jasper Morrison-designed coffeemaker from Rowenta - $150 (Couldn't find this on the web site) www.sferrabros.com “Arabesque” napkins and tablecloth, red with a nice design - $65 for 4 napkins, $165 for the tablecloth www.magenta-inc.com Simple but sturdy-looking (off-white?) mixing bowls with a small kitchen-related design on them - $70 for a set of three different sizes “Comfort and Joy” by Tom Valenti with gorgeous photos by Mark Thomas Tom offers an Italian-inspired menu for a dinner for 10 that’s casual yet refined, rustic yet chic with some favorite flavors and some luxuries, too. Recipes: “Fontina Risotto Cakes with Fresh Chives”, “Lobster Pasta with Herbed Cream Sauce”, “Bacon-wrapped Beef Tenderloin with Herb Stuffing”, “Truffled Potato Gratin”, Roasted Baby Beets”, “Cranberry Granita”, “Walnut Sables” “Sparkle and Style” by Jeanne Thiel Kelley, more great photos by Mark Thomas Put out the best linens and silver and dress up for this dinner for 8. Recipes: “Cumin-Roasted Potatoes with Caviar and Smoked Salmon”, “Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals”, “Muscovy Duck Breasts with Pomegranate-Wine Sauce”, “Toasted Israeli Couscous with Pine Nuts and Parsley”, “Roasted Brussels Sprouts and Cauliflower with Orange”, “Spiced Sugar Plum and Caramelized Tartlets with Calvados Cream” “Morning Glory” by Kristine Kidd The Photographer isn’t credited but the photos are, again, very nice. It’s a do-ahead breakfast that’s ready when you are. Recipes: “Caramel-Swirl Hot Chocolate”, “Vanilla-Maple French Toast with Warm Berry Preserves”, “Warm Berry Preserves”, “Rosemary and Mustard Breakfast Sausages”, “Citrus Salad with Ginger Yogurt” “A Feast that Shines Bright” by Miriyam & Phyllis Glazer with wonderful photos by Pornchai Mittongtare It’s a Hanukkah Celebration for 8 with exotic spices that will transform the dinner into a memorable one. Recipes: “Cumin-Scented Beet Latkes”, “Gingered Carrot Latkes”, “Celery and Cilantro Relish”, “Apple, Green Onion and Jalapeño Salsa”, “Romaine and Arugula Salad with Toasted Seeds”, “Chicken with Olives, Caramelized Onions and Sage”, “Bulgur and Green Lentil Pilaf”, “Spiced Fritters with Maple-Vanilla Syrup” “One Party Fits All” by Kristine Kidd., with great photos by Gary Moss It’s a buffet for 25 for any occasion that may arise during the holidays. You make some of it, and buy the rest for convenience. Recipes: “Baked Rigatoni with Sausage and Mushrooms”, “Roasted Cherry Tomatoes and Fresh Herb Bread”, “Fennel and Orange Salad”, “Dried Cherry and Ginger Cannoli” A side article lists what you should buy instead of make yourself, including some sweets. Another side article offers some suggestions for party wines under $15 for your buffet: Rosemount Estate 2003 Cabernet-Merlot ($9) Monte Antico 2001 Toscana ($10) Veramonte 2004 Sauvignon Blanc ($10) Mionetto NV “II” Prosecco ($11) “Paris at Midnight” by Randi Danforth, great photos by France Ruffenach Bon Appétit follows a couple as they celebrate the New Year in the City of Lights with a menu for 8. Recipes: “Caviar and Dill Canapes”, “Truffle and Scallop Carpaccio”, “Foie Gras Tartlets with Vanilla-Scented Apples”, “Camembert with Greens and Truffle Oil”, “Chocolate and Dried-Fruit Phyllo Purses with Caramel-Cinnamon Sauce”, “Caramel-Cinnamon Sauce” “The Gift of Chocolate” by Alice Medrich The photos of the desserts will make you whimper with desire. Recipes: “Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream”, “Jasmine Whipped Cream”, “Candied Citrus Peel”, “White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce”, “Blackberry-Raspberry Sauce”, “Coconut-Chocolate Marjolaine”, “Milk Chocolate Mousse Cake with Hazelnut Crunch Crust” (Cover Recipe) “Joyeux Montréal” by Rand Richards Cooper Rand explores “Christmas Central” for an old-fashioned European holiday that’s not so far from home. Recipe: “Potato Soup with Caramelized Vegetables” A side article offers some hotel suggestions when in Montreal. Fast Easy Fresh – Quick Dishes for Every-night cooking Recipes: “Pear and Frangipane Crostata with Raspberry Vinegar Glaze”, “Campanelle Pasta with Burrata Cheese, Spinach, Lemon and Toasted Almonds”, “Mâche Salad with Blood Oranges, Pistachios and Pomegranate”, “Celery Root Risotto and Pesto”, “Miso-Glazed Black Cod on Sunflower Sprouts”, “Breakfast Polenta with Chorizo and Queso Fresco” Too Busy to Cook? – Fast and Easy Favorites from Readers From Jan Schroeder of Oregon: “Roast Lamb with Marionberry-Pecan Crust”, “Spiced Cranberry and Dried-Fruit Chutney”, “Brown Sugar-Chipotle Salmon with Honey-Berry Glaze” From Lauren Beal of California: “Baked Apples with Cranberries, Raisins and Apricots”, “Linguine with Garlic Shrimp and Basil” Feedback – End Page Q & A with Harry Connick, Jr.

In many Starbuck-less cities, the fear is that Starbucks will come in and cause local coffee places to go out of business. From what I understand this isn't really happening to a large extent. If anything, Starbucks raises the bar, so to speak. It forces local places to compete and carry a good product at a reasonable price. If they can't then they deserve to go out of business. Getting a Starbucks can educate those who don't know what "good" coffee tastes like and they, in turn, will expect the same whether they buy coffee at Starbuck's or a local java joint. Starbuck's are faux-coffee houses. They have chairs that aren't that confortable, they have okay music providing fake atmosphere where customers sit and chit-chat over coffee while other customers stand beside them eavesdropping while waiting for their lattes because there's no other place for them to stand. But Starbucks hasn't got a thing on a local joint that can offer better chairs (sometimes couches), books and games and newspapers and unique music creating authentic atmosphere. While having a Starbucks on every corner is too much, I say having a Starbucks in my community has been [Martha] a good thing [/Martha].

My mom's lasagne never had ricotta or cottege cheese in it...just mozzarella. We kids would always fight for the gooey slabs on the very top that had turned golden brown in the oven.

There was a blurb about this in the November issue of Bon Appetit magazine. As it mentions in the article, a portion of the proceeds of these new flavors will be donated to the Toys for Tots campaign. Click Here for their web page with more info. The Holiday 5-pack is a limited edition with serial numbers so they're trying to position it as a collectible. I just saw the regular sodas for the first time at Target last week. I'll have to look for the Holiday pack now! edited to add: Or something out of "Willy Wonka"!

Beautiful work, Adam! It's discussions like this that make me miss Lisa's/balmagowry's presence. It's all right up her food alley, so to speak.

Rachel Perlow has a nice recipe for Chicken Marsala that is quite easy and tasty and uses boneless chicken breasts. I copied this from RecipeGullet and I'm sure she won't mind me posting it here since RecipeGullet is down for the count. Chicken Marsala Submitted by: Rachel Perlow Years ago, I used to order Chicken or Veal Marsala all the time out at restaurants. I was usually disappointed. Overly sweet, orange colored, sometimes gloppy sauces. I stopped ordering it. Jason still orders it, and his frequent disappointment in the dish usually centers on the lack of mushrooms. He likes mushrooms and wants lots of them. The other day he brings home a bottle of Marsala wine and says, "please make me Chicken Marsala." So I do. Even though I've never made it before, I knew the basic technique, having made many dishes of sauteed chicken with white wine sauce, with and without mushrooms. And so, my technique from last night. 1 lb skinless boneless chicken breast (that should be 3 breasts) 1 small onion, sliced 1 package white button mushroom (10-12 oz), sliced 1 c Marsala wine (divided) 1-1/2 c Chicken Stock Flour Butter Olive Oil Parsley (optional) salt pepper Rinse your chicken breasts and thoroughly trim off all skin, fat, sinew, cartilage, etc. Cut each breast in half horizontally, about 2/3 up from the skinny end (so you get 2 pieces equal in weight). Place chicken breast pieces, one at a time, between two pieces of plastic wrap and pound thin (about 1/3 inch even across the meat, you will have 6 cutlets). Salt & pepper the chicken cutlets and then coat them with flour, dusting off any extra flour. Meanwhile, heat a large skillet. When hot, add a little butter and olive oil, when hot, add the onions. Reduce heat and sauté until onions are translucent. Add mushrooms and raise heat. Sauté until mushrooms are browned and limp. Sprinkle 1 Tbs. of flour over mushrooms; stir to kind of make a roux. Stir in 1/2 cup Marsala wine, deglazing pan for a minute or so, and then stir in the chicken stock. Stir and simmer for about 5 minutes. The sauce with thicken slightly. Remove from skillet and set aside. While the sauce has been cooking, you would have pounded the chicken breasts and coated them with flour. Wipe out your skillet, put it back over heat, add a little more butter & oil. When hot, brown the chicken cutlets in two batches, for 2 minutes per side. Remove them to a plate or the oven to keep warm (I set my toaster oven to 150 to keep them warm). When done, drain any leftover fat from the pan. Add remaining 1/2 cup Marsala wine (CAUTION: this may flame, so have pan lid handy and don't pour directly from the bottle) and use a flat wooden spatula to deglaze the pan. Return sauce to the skillet and stir to combine and bring to a simmer. Taste for seasoning. Return cutlets to skillet and simmer for a few minutes. The sauce should thicken again, just slightly. Remove from heat. Push chicken to the side and whisk a few teaspoons of very cold butter into the sauce. Shake and swirl the pan to finish the sauce. Sprinkle with parsley. Serve over linguine or with rice pilaf.

Hey, I have one like that. It's not as "purty" since it's just naked metal. I bought it when I was down in Cabo and I took a "class" on how to make Mexican favorites (margaritas, guacomole & salsa...talk about a Trinity!). If the store still has them this weekend, I'll spring for a bag and give them a test squirt.

Yesterday I saw that my local supermarket had bags of tiny green limes the size of ping pong balls. They labeled them "Key Limes". I Image-Googled them and it turns out they are indeed Key Limes. They are tiny little suckers (on the right in the pic) compared to regular limes. Has anyone dealt with them? Are they worth the effort of juicing? They'd barely fit on the tip of my juicer. How does the juice compare to that of regular limes? And who in the world took a look at them and said to themselves "Why, I bet they'd make a great pie!"? You just know they had to be one of the first eGulleteers long before eGullet came to be!

fifi, I've been thinking about that ever since this discussion appeared. It would really have to be a "Southern thang" since true Southern corn bread isn't made with sugar. With that revelation, corn bread stuffing makes perfect sense. That's why it was such a foreign idea to me..."stuffing made from corn bread?! Why would anyone eat a sweet stuffing?" Of course, sweet corn bread is the only corn bread I've ever eaten (and have since become accustomed to, as egregious as it is to y'all down south). Imagine making stuffing from Marie Callendar's corn bread which is more like sweet cake. So you are dead-on with your thinkin'...

I am the King of eGullet Searches! andiesenji's recipe for mac & cheese (it should take you to the exact post)

So make it a graphic design instead of flowers. Go with a checkerboard pattern or bold stripes...something innocuous that won't be seen as "foo-fooey", if that's your concern. edited to clarify

Previous discussions: "Cheese and Macaroni, Homemade, gourmet, or Kraft's?" "Macaroni and cheese, Continued, recipes" That being said, my niece likes Patti Labelle's "Over the Rainbow Macaroni & Cheese" which is a heart attack waiting to happen that includes 4 kinds of cheese (5, if you count Velveeta ).

How has the turnout been since you've opened? I know it's only the second day but have you recognized some repeat customers already?

Tater Tot Casserole II Comfort food extraordinaire. The reviews are typically funny ("Loved this recipe but didn't have the cornflakes so I substituted saltines! Will make again!"). Though I'm a Tater Tot devotee, I'm not a big fan of the ones from Sonic. I find they are a little too "smooth" textured and not craggy enough to be a true tater tot.

How big is your garden? I bought this (click here) for my brother. He uses it in his backyard garden and says it works for him. You have to move it around every once in awhile so the critters don't get used to its location.

Owen, Congratulations on your opening! I hope it's a big success. The windows are gorgeous! Thanks for posting the pictures. The "frosted" glass is a very nice touch, too, providing light and privacy at the same time. Your customers won't feel as if they are in a fishbowl sitting at the window. Eventually, I hope you will have a small sign posted somewhere letting the patrons know about the furniture and it's interesting history, as well as about the stained glass and the artist who created it. But then I am an "info-geek" and love reading about that kind of stuff while I am sipping some fine java. I can't remember if you mentioned this but will you be offering baked goods, too (biscotti, bagels, etc) If so, will they be outsourced or made on-site?

What sbout tranferring the contents to a new tray every time they are removed from the freezer? Is that do-able? Then you wouldn't have to worry about the trays forming condensation when you put them back in. Or what about putting the pastries on parchment paper/silpats that can be easily moved from one frozen tray to a room-temperture tray? edited to clarify

Didn't the old A&W drive-ins serve some sort of tater tots instead of fries? Carl's Jr. (aka Hardee's) serves sort-of-tater tot-ish potato "disks" in the mornings. Not quite the real McCoy but still edible. I had the Ralph's (Kroger's) brand tater tots with my faux machaca yesterday morning. I tend to bake my tots because it's a very hands-off method of cooking ("Set it and forget it!"). That being said, I truly prefer them fried...the crunch factor is far more satisfying compared to the baked tots.

You have to understand that these older generations were innundated with margerine/oleo marketing and believed every word of it. "It can stay outside of the fridge, it doesn't spoil and it costs far less than butter." Forget all health issues, forget all the flavor issues. It was convenience and low cost that they were selling and the public bought it hook, line and sinker. To this day, my mom, who is 74 (shhh...don't tell her I made this public knowledge ), still bakes and cooks with the stuff. She also uses Biquick all the time which was another mass marketing success and is a whole other discussion. Heck, oleo is so pervasive, it's often found as an answer in the newspaper crossword puzzles that my mom tackles every night! Let them have their margerine. The oleo-butter pendulum is swinging the other way these days with every article on the evils of trans fats & hydrogenation. I am the "butter evangelist" in my family. With every batch of holiday cookies I make, with every pot of mashed potatoes I whip up for a holiday dinner, I am spreading the gospel of Butter. My mom even asked me once why my Christmas cookies tasted so good (made from her recipe) and I had to explain to her that it was because I used real honest-to-goodness butter. I may convert her yet!

What about filling a spray bottle with apple cider/juice and misting the meat with it to keep it moist?

Was it the Bob's on Ming? ← Nope. I grew up in San Diego and it was the Bob's in the Mission Valley Shopping Center in San Diego (which closed many moons ago). I arrived here in Bakersfield the end of '85 and the Bob's on Ming was gone by then.