jsolomon

Malawry, can I come over for leftovers? I promise, I'll provide something educational and wholesome for your students... <Miss Piggy voice> Please, Malawry, please???????? </Miss Piggy voice>

The last things packed are my butter, cast iron skillet, eggs, and tabasco.... So, usually the last supper, and breakfast at the old place (before the work crew gets there) is something along the line of fried egg sandwiches. Lunch/moving meal is definitely pizza or lasagne (lasagne is homemade and prefrozen, pizza is usually Valentinos), and definitely beer, but afterward. But during the packing/unpacking period, there are a lot of PB&J nights, ramen, and takeout chinese--'cos it's so fun to eat on the floor. But, the best is that first pork roast once you have things under control... with some broiled vegetables and a bottle of wine... while most everything is still in boxen... especially if your honey is there and the mattress is still on the floor... mmmm.... good memories....

Definitely works great for eggs, carrots, etc. My advice would be to consume quickly. You could also reinvigorate the brine with some more vinegar. However, if you're planning on actually using this as a preservative, you ought to re-pack (i.e. pressure/water pack) using new tops on the jars. You can reuse the rings, though. Just, don't expect it to preserve things. However, as a condiment/quick pickle it would be a fabulous use. It also goes really well in bloody marys.

Feh. Philistines. When I want Steak--Florentine-styled I go to my local neighborhood warehouse grocery store and pick up the cheapest pork breakfast steaks I can find. I douse 'em with Lawry's Seasoning Salt and Butter flavor Pam. Then I nuke 'em til they scream. After that, I pull them out, let them cool, and dump some Rose's Lime juice on them. Garnish with corn nuts. Mmm-mmm good. Who's coming over for dinner? I gotta stop working so late. It's making me contrary.

Heh, just make sure both partake

Uh, unfortunately, when your body detoxifies alcohol, you're bound to dehydrate because water is intimately involved in the pathway from alcohol -> aldehyde -> acid Evidence: alcohol dehydrogenase and aldehyde dehydrogenase Look for ENZYME/FUNCTION and here's a gentler overview I'm going to have to join cdh's camp. This sounds like something to quickly get someone sauced on a birthday binge or a bachelor(ette) party and it has the possibility of being VERY dangerous without a third component to diffuse the explosive mixture. I'm generally a brave/foolhardy person, but if I see one of those contraptions in a bar I go into, I'm turning around and walking out the door. Edit to remove stoopid misteaks

If anyone looks askance at your roaster, you can always use a formerly possible MIL's response: "It's TLC on there, dammit".

There was a thread within the past few weeks that I vented my spleen on eggs and other pathogens in. Killer Kitchens Anyway, one of the posters made a comment that I'll paraphrase: you'll eat a ton of dirt before you die. The take home lesson of that is there are a lot of bacteria you run into daily. Be concerned and careful/mindful. But, don't allow yourself to be paralyzed. Take the risks that you're comfortable with.

Crabapple butter is simply the best. My mother has a recipe for baked applebutter that works remarkably well. Edit to add: I just got off of the phone with my mother (bad news call, but not related to eG) What she said is she simply uses a normal stovetop recipe and then places everything in a very slow oven (225-250) and cooks it til a spoonful placed on a saucer doesn't have a ring of seeped off liquid around it. I googled a bit and didn't find any great recipes, but there are some out there somewhere.

For cleaning I've heard that toothpaste works easily as well as the paste they provide, and for less $$. My feeling about the durability of glass-topped stoves is that they'll be remarkably more durable than most people expect. I don't think that the glass they engineered for the task is sufficiently thick and tough to survive some decent knocks. It may also be backed by something like steel/titanium which will also help. As for the burns/scorches/etc? Mis en place and flow... When she loves the food she cooks and is confident in her abilities, she'll cook... There are also termperature marking crayons which may assist in the telling of whether an area is hot or not. Hopefully they're not single-use.

You mean applejack? If you look at this site it says that a 10% V/V aqueous solution of ethyl alcohol (read 20 proof) will freeze at ~25 F or -4 C. Given the nature of such a beast, when the water freezes out, you'll have concentrated ethanol and whatever else is in the mixture excluded (generally) from the ice crystals Actually, crystallization is a great method of purification, so if you're interested in trying it out, go for it!

Essentially, every plant ought to have its own space cleared for it comparable to the spread of its leaves. So, when the leaves begin to overlap between your herbs, its time to thin them. Keep in mind though that as you thin them, it does not necessarily have to be thin them all at once. Use as you want, thinning as you use. That's what I do for beets + carrots. Wonderful results.

Bux jarred my memory, and I really ought to admit, there is nothing compared to your own cooked chicken (for chicken salad) your own eggs (for egg salad) or your own GRILLED tuna for tuna salad (with some EVOO) It's really an amazing difference. -Jared, not jarred.

Really cheap chocolate, probably faux, like in Nestle Crunch bars. Migraine every time.

Tuna to taste onion to taste olive oil to taste black pepper to taste sweet pickle to taste mustard to taste mayonnaise to taste pickled pepper to taste canard to taste capers to taste worcestershire to taste tabasco to taste Yeah... it's a very rigorous recipe. Better when you have tuna = 0 and canard = a lot

BAD PUPPY!!!! Well, only in the fingerbowls..... bark! bark!

What, no Windex?

I'm with Laksa. A bit of a dry rub and back on the grill to warm.

Julia, Thank you. May the next stage of your journey be as rewarding for you and your past stage was for us. We miss you, and we wish you your well-earned rewards. Jared

Not to kill the mood of the thread, but isn't that sort of one-off of saying "Electric Kool-aid worked for Jim Jones"?

Uhh... how is this a problem? :munch: :slurp: My suggestions have already been stated. More chocolate, port (not specifically stated, but alluded to). Actually, in regard to people saying candied orange peel, which in itself is quite lovely, I would lean toward candied lime or candied grapefruit rind. Those always seemed to be more able to go toe to toe with good, dark, bitterish chocolate--which is the most divine. Edit to add my brainstorm: But, what I would like to see, is a concoction called "Cherry Bim" that I got from an anthropologist acquaintance. in a mason jar put 2 inches of cherries, 1 inch of sugar. Alternate at that rate to the top of the jar. Then, fill with bourbon or whiskey. Let sit for several months. THAT would be good in bittersweet chocolates.

I suppose this wouldn't be a time for me to pipe in with, "I use vi and grep", eh?

I realized one other thing shortly after my previous post. I'll broach the subject, because I (faultily) trust people on eG for advice. Caveat: I've never personally met an eG-er. So... my hot-weather secret rendezvous went south... and not the hoped-for way. Suggestions for tweaks? For champagne, I prefer Bellefon, but that's because it's remarkably tasty and within my occasional price range.

Let's see, for a day like today... cold and rainy. The compulsories: Hot chocolate (homemade) port frangelico mugs whipped cream The voluntaries: fettucine al fredo roasted peaches chocolate mousse For days like last saturday... hot and strangely spent at a secret rendezvous somewhere in Nebraska... The compulsories: rose` or champagne seasonal succulent fruit (we had cantaloupe) forks/skewers/corkscrew wet wipes chilled water soft cheese sharp/hard cheese crusty bread shaved/chunked dark chocolate pieces The voluntaries: thinly sliced ham summer sausage apple slices q'ed brisket or pulled pork or ribs Edit to add: Nessa, shiraz with males? It's quite delightful with females...

Oats work well, too, and are gentler than rice. But, the baking soda is a new twist. I like it. Alas, I have come to the conclusion that until I purchase a burr grinder, simply tapping it to get as much coffee out as possible is good enough for me. But, the last time I was in a dentist's chair, my old roommate from college (now in residency for maxillofacial surgery, where I happened to be having a filling replaced) came over and told his "favorite" story about me. This would be the one where, after a hard night of cramming for a Japanese final, chugged about 1/2 a pot of 3-day old, cold, percolated coffee to be able to make it through the final. So, I suppose my cleaning tastes can be filed under "philistine".