Toliver

From what I understand...the shell is what is used to grind into the spice Mace. The inner nut is the Nutmeg nut.

Baby's First Bacon I wonder if he's related to Homer Simpson.

I don't believe it's the metal pan and metal lid themselves that retain the odors but the other non-metal parts that do. Try a baking soda & water soak on the sealing ring to see if it makes a difference.

I had planned on a New Year's Day dinner of corned beef and cabbage (my yearly tradition) but my oldest brother gifted me a smoked brisket for Christmas which I portioned out with the extra pieces going into the freezer for later consumption.

Lisa, I was hoping an SSB (I consider you one and that's meant as a compliment) would weigh in on this. Thank you for the link to the rebuttal. When reading these type of studies, it also makes me wonder who funded the study since that may bias the results. It wouldn't surprise me to find the beef industry behind the study mentioned.

The article: "Vegetarian 'Healthy' Diets Worse For The Environment Than Eating Meat" Of the vegetarians I know, the carbon footprint of the food we consume is usually not high on the list for reasons why they choose to be vegetarians in the first place. Still, this is interesting food for thought...

There's been an recently announced TJ's product recall: "Trader Joe's recalls exploding soda" It's for their Triple Ginger Brew...see the article for the time periods for when the bottles in question were sold.

Yes, I have similar cookie scoops that I bought on Amazon. They're color-coded on the handles so it makes it easy to remember which scoop to use for what cookie (depends on the size of cookies you want). The thumb-release works well but sometimes the dough gets warmer than it should (small kitchen, hot oven) which makes it more difficult to eject the dough from the scoop. So I can either refrigerate the dough between batches or spray the scoop...scoop spraying seemed more efficient to me.

Has anyone tried spraying their scoops with PAM or the non-stick cooking spray of their choice? I imagine you could spray it, wipe out any excess and then scoop away. If it gets sticky again, repeat the spraying/wiping process.

I think this is key..."Know your audience". Also, for good measure remember the Biblical quote "Do not cast your pearls before swine". That being said, my cooking/baking output is usually pretty good. Or else why would I even attempt it in the first place? When I know the intended audience and I want to make what's good even better, I gild the lily, so to speak, using premium ingredients in instances when I know it will make a difference in the final output and that the recipient will likely appreciate it, as well.

It sounds like your solution (more powdered sugar) should have worked. I make a recipe called "Butterballs". It has 4 sticks of butter in the recipe. Once baked and cooled, you're supposed to roll the cookies in powdered sugar to coat the outside. That was where my mom stopped dealing with them...leaving them once-rolled in powdered sugar as is. But what I discovered is that if you let the powdered sugar-covered Butterballs sit overnight, the butter in the cookie sucks up the powdered sugar, leaving a mottled look on the exterior and giving the cookie a slightly "gummy" feel. My solution, which worked well, IMHO, was to roll the cookies in powdered sugar a second time. That pretty much did the trick, making the exterior look pretty again and feeling drier to the touch. You just have to warn the cookie eaters not to wear black when eating the cookies as the powdered sugar on the cookie tended to "snow" when the cookie was being consumed. I would suggest immersing the sticky odd-looking cookies in powdered sugar, shaking off the excess, to a) make them look edible and b) hide the stickiness. You would probably have to do this to all of the cookies to make them look consistent. Good luck!

This. You don't want to dice or mince the garlic/ginger. Just mash the garlic clove/so it's broken open (use slices of ginger), stir fry that and then remove it from the oil before it burns. If it burns the second you put it in the oil/wok, then it's far too hot. Start on a lower heat to flavor the oil. Remove the garlic and/or ginger. Once that's done, crank up the heat and start the stir fry. Make sure you use a high smoke point oil (like peanut) for your stir fry..

Great...I now have salamander envy!

I've decided I won't buy the McRib unless I am heading home so I can doctor it up. It's far too messy to eat on the go/road trip and it, sadly, really needs some TLC these days to make it as palatable as it once was.

Here I thought I had had my fill of Thanksgiving and now you've made me hanker for more. Thanks, Shelby!

Stretching that prime rib further, my mom makes beef noodle soup from the prime rib bones (which are cut off by the butcher but tied onto the roast during roasting).

Did you replace any flour with the peanut powder? Or did you just add it in addition to the rest of the dry ingredients? edited to ask: Have you ever added chocolate chips to these peanut butter cookies?

This past weekend I made two batches of Kim Shook's Dream cookie. I used mini-chocolate chips in one batch (made for my niece who loved them the last time I baked them) and used M&M green and red mini candies (candies made for baking) in the other batch which was left with my mom. Both batches turned out quite well, of course. It's a delicious butter cookie and seems to stay crisp for quite some time...great with coffee, too! I also made a batch of the Creamsicle cookies that Andiesenji turned me on to. I used 1/3 bread flour (as she had recommended to me in a PM) and AP for the rest of the flour to make it a less crumbly cookie. It worked like a charm. The cookies didn't crumble at all when I moved them into a cookie container for storage. It's my mom's new favorite Christmas cookie. She loves their orange fragrance as they bake. My niece and I also baked a large batch of cut-out sugar cookies (using Christmas-themed cookie cutters), then iced and decorated them while listening to Xmas music...our yearly tradition. Non-cookies: I also made two ridiculously easy Sandra Lee-ish recipes, one for a fake fudge (I call it "Fudge-ish" ) and the other for a white chocolate bark with crushed Oreos and crushed candy canes. They would be ideal recipes for kids to help make. Not to mention I also made double batches of original recipe Chex Mix and double batches of some oyster crackers with dill (yes, very Sandra Lee-ish but still very popular). And now I am officially pooped.

I snacked this morning on some home-made Chex Mix (original recipe) while eGulleting and regretted not having a larger bag of it.

After our Thanksgiving guests left (with leftovers to take home) we found three plates of dessert covered with Press'n'Seal that someone had left behind. We didn't think twice about them since they could sit out without needing refrigeration. The next morning I looked closer at one of the Press'n'Seal-covered dessert plates and saw that it wasn't dessert. It was a generous portion of the huge pan of mac'n'cheese we'd had with dinner the night before. DOH! It got tossed. Never assume...

That's nice of you to make turkey and fixin's for the American-Thanksgiving-in-Canada dinner. As for the Christmas guests and making turkey yet again for them, I'd suggest buying a turkey breast from Costco for the Christmas guests and sending the leftovers home with them, if possible. The Costco turkey breast is fully cooked so you can just slice it and serve or follow the instructions on heating it. Then you can have your lasagna, the guests can have their turkey and everyone will be happy.

That's surprising to me. I found sage (as in from the seasoning in a pork sausage) to be the pronounced flavor with the Biscuits & Gravy chips. Plus, I could swear there was some sort of creaminess/cheesiness(?) on the chips, too. I guess I'll just have to try them again...as if I needed an excuse to buy the chips.

New but not coming to a grocery store near you: OREO Churros! "Circle cookies are over: Oreo Churros are here to change the dessert game" Idiots. Something as intriguing Oreo Churros and the home consumer can't buy them? Really?

Not to rub it in, but my Trader Joe's had oodles of them stocked. Frankly, the chips don't live up to the hype. Sage is the main flavor I tasted. The notes on the back of the back of the bag (in a horrible-to-read cursive font) state that you're supposed to taste turkey and gravy, as well. But I didn't taste them. Frankly, the Lay's Southern Biscuits and Gravy flavored potato chips tasted much better than this TJ's chip flavor. At least with the Lay's flavor, there seemed to be a creaminess/cheesiness to them, as well as the sage. All I get from the TJ's chips is the sage. A positive note...TJ's French Fried Onion Rings (their much better version of the infamous French's can 'o' Crispy Onion Rings) were in stock. They also had some holiday items, like iced gingerbread men cookies. They remind me of the Mother's Iced Animal Cookies, except gingerbread-flavored, of course. And there are a ton of cookies in the box. Okay, exaggerating here....not a ton but a lot nonetheless. edited for clarity

McDonald's seems to be punting: "McDonald's unveils 'McPick 2,' to replace Dollar Menu" To quote Bugs Bunny, "whatta bunch of maroons." Getting rid of the Dollar Menu? Really? In the world of sales, it's called "Loss Leaders" for a reason. So now they're patterning themselves after Amazon and Amazon's "Add-ons". For $2 more you can add a really bad chicken sandwich and rubbery fried cheese sticks to your order at McD's. Destination Food it is not. This is no way to stem the tide of people walking away from MickeyD's. edited for clarity