Toliver

Just "Wow". Between your tomatoes and @HungryChris and @Shelby's pizzas, I'm dyin' here. Well done.

To start, Velveeta isn't really cheese but neither is American Cheese. I believe they're called "cheese products" because they can't really qualify as cheese. That being said, I think you'll find Velveeta is the "meltier" of the two. When we were kids, my mom would always use Velveeta to make her cheese sauces (a basic white sauce with cubes of Velveeta added). Why she never grated it (so it would melt quicker) I never knew. So how did your attempt at pimento cheese taste? Do you consider it a success?

There are three more new flavors to vote on: Crispy Taco, Fried Green Tomato and Everything Bagel with Cream Cheese You can vote here (click). I've tried all three. The only one that had a distinct flavor (IMHO) was the Crispy Taco. I didn't care for the flavor, but at least it was there. I couldn't discern much with the other two flavors. I suppose I should try them again...

Two more to add: Sunny Anderson: "Sunny's Kitchen: Easy Food for Real Life" Kindle Edition $1.99US She's a Food Network Host. "Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Food52 Works)" Kindle Edition $2.99US I am a US Prime member so your price may vary.

Look away! Look away! Thanks to my BookBub alert, this morning I saw this: Michael Symon's "Carnivore: 120 Recipes for Meat Lovers" Kindle Edition $2.99US He also has had this book (see below) listed for awhile. I was hesitant to post it since it wasn't priced as low as is usual for Kindle deals and it was one of the many hop-on-the-bandwagon of "30 minutes or less" themed cookbooks: Michael Symon's "5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners" Kindle Edition $4.99US I am a US Prime member so your price may vary.

The best thing for you, as someone with a web site, is to drive people to it. If you say in every video, maybe at the beginning, "Click on the link below to get the complete recipe". I think that would be enough. I just had a little trouble understanding in the video every ingredient that you had out on the counter. But I should have gone straight to your web site to find out, which I did eventually. By the way. I was amused to see the crumbs you put in the tart ring ("Don't press down") baked into something that could be sturdy enough to be broken apart. What a neat surprise! Thanks again.

Going old school today.... The James Beard Cookbook Kindle Edition $.99US It's basic, but classic. I am a US Prime member so your price may vary.

Your videos are getting better. You look more comfortable in front of the camera. I know you've put the recipe on your web site with a link down below the video, but it might help to actually put the words/text on the screen when you talk about the ingredients. I tried using the auto-translate/captioning setting to figure out all of the ingredients (you have a wonderful accent that I hope you never lose, but I had trouble understanding some of what you said in the video). The auto-translate/captioning feature on YouTube can lead to some issues. For example, I know you said you were using unsalted butter but the auto-translate/captioning just said "salted butter". Do you have the capabilities to add words/text on the screen? I don't think you would have to put the amount on-screen...just the ingredient name. Thanks for posting the video.

Here's the link to one of Ken Forkish's books (when you get to the Amazon page linked, click on his name to get to his Amazon page where you will find a link to his other book that is on sale): Ken Forkish's "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza" Kindle Edition $2.99US And this next link is technically not a bargain basement price, but is one of the lowest Kindle prices I've seen for it in quite awhile: Marcella Hazan's "Essentials of Classic Italian Cooking" Kindle Edition $6.99US Note this is the combo book that culled recipes from two of her previous books. I am a US Prime member so your price may vary.

"Fruitcake From Robert Scott Expedition Is ‘Almost’ Edible at 106 Years Old" I enjoy a good fruitcake, but I will pass with this one.

@Norm Matthews thanks for posting the link & recipe. Stuffing shells has always seemed like such a pain to me. I wonder if you could turn this into a lasagna and just use lasagna noodles instead of the shells? Do you think there would be enough "stuff" in this recipe for the layering required of lasagnas?

You bring up a good point. That's a heck of a lot of cream to cook the potatoes in. I think the chef that was quoted in the article was talking about what he does at his restaurant where they would have seemingly infinite resources. I don't think anyone would be able to do this at home. Who can afford that much cream and butter to cook the potatoes in? And then you wouldn't be able to use all of it to make your potatoes with unless you're making potato soup.

Sous-vide and pressure cookers are out of my league (at the moment). I'm an old-fashioned Luddite, I guess.

Sorry for the double post but I thought I would provide a link for the Olney cookbook previously mentioned a short while ago in this discussion. It's currently still on sale in the US Amazon. As usual, I am a US Prime member so your price might vary. Richard Olney's "Simple French Food" Kindle Edition $2.99US

I was amazed it was on sale. She's been behind many great restaurant start-ups and may be responsible for the elevation of the grilled cheese sandwich into haute cuisine in this country. Doofus that I am, I didn't realize she was a baker. I guess I am still gaining an education after all these years.

An interesting way to make mashed potatoes...boil them in the cream and butter you were going to add after they're cooked: "You’re Making Mashed Potatoes All Wrong" My mom never poured the potato water down the drain. It was saved to make the gravy. Has anyone made mashed potatoes this way?

More Kindle cookbooks that may of interest to some of you...and don't judge me on the last one in this post...I am posting it in case an eG'er might be interested in him/the book. I'm just sayin'... And I am a US Prime member so your price may vary. Mark Peel and Nancy Silverton's "The Food of Campanile: Recipes from the Famed Los Angeles Restaurant" Kindle Edition $1.99US "Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails" Kindle Edition $2.99US In case anyone knows of her, there's Food Network's Host Katie Lee's "Endless Summer Cookbook" Kindle Edition $2.99US Rocco DiSpirito's "Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories" Kindle Edition $1.99US

This topic also reminded me of the difference between a PB & J made for future consumption (like made in the morning and packed in your lunch) versus PB & J made for immediate consumption. The biggest difference? For immediate consumption you can make the sandwich with hot toasted bread. When you make a PB & J with hot toast (which, as I previously posted, I will slather with butter), it heats up the PB and makes it quite unctuous, almost melting it. Plus, the toast (bread) becomes part of the equation, as opposed to just being a room temperature slice of bread which is nothing more than a delivery system for the PB & J. Give me a couple slices of a whole-grain oat-y type bread and toast it before making my PB &J, please.

Which reminds of the time I was a subscriber to Martha Stewart's "Everyday Food" magazine. They actually published a recipe for a grilled cheese sandwich. Really? What's next? A recipe for ice? Needless to say I let my subscription lapse after that.

Two more...I am a US Prime member so the price you see might vary. Tom Douglas' "The Dahlia Bakery Cookbook: Sweetness in Seattle" Kindle Edition $1.99US And a collection of food-related essays/articles from another era: Elizabeth David's "An Omelette and a Glass Of Wine" Kindle Edition;$2.99US

Well, not all green relish is sweet relish. You can now buy dill pickle relish, which would go perfectly on top of a burger. I'm just sayin'...

This discussion has become a burr under my saddle, so to speak. Every where I go now on the internet, I am deluged with photos/ads of that horrible "Visions" cookware that I linked to in my earlier post. Grrrr.

It would probably make a good filling for an omelette.

Corning makes a "Visions" line of cookware, but I can't recommend it for stove-top use. My mom had this (click) sauce pan and tried using it to make something simple like gravy. It always, without fail, burned at the bottom. Good luck with your search.

Well, that was short-lived. The price has now gone up again. edited to add: Holy Crap! They're having a fire sale on some of Steven Raichlen's titles. Makes me wonder if he pissed someone off at Amazon. Steven Raichlen's "BBQ USA: 425 Fiery Recipes from All Across America" Kindle Edition $1.00US Steven Raichlen's "How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook" Kindle Edition $1.00US