Serious Eats - seriouseats.com

Wrapping a box grater with plastic before grating ginger, parm, or anything else. You just unwrap the plastic an scrape your stuff off and don't either lose a bunch of ingredient to the grater, or conversely have to clean it all out of the grater.

Mmm...remoulade...

Sounds like good quiche guts to me!

What about adding a third for a total of 7.5 oz? Close to 8, & better perceived value?

I just tried the Frisco Shooter at Steak & Shake (try to avoid most of the other chains if I can) and it was pretty good. I think they're cheaper there at .89 or .99 w/cheese.

Obviously NOT comparable based on what you said is on yours. Plus, other places have had them on their menus for a long time. Even if we leave White Castle/Krystal out of it, I know that Dave & Buster's has had Bar Burgers on their menu for years. I wouldn't let them chase you away from it. Perhaps on the menu you could note that not only were you were ahead of the curve, but they're just plain better!

Hubby and I are still undecided although we do have every episode that we haven't watched on DVR. She obviously knows and LOVES food, that's a HUGE plus in both our books. The behavioral stuff is where we are unsure. We regularly rewind to see if she just did/said what we thought she did. Developing the brown crud in the pan has changed our lives (read bolognese) for the better, but it's a little schizophrenic to feel like we're watching Judy Tenuto (sp?) or Bobcat Goldthwaite as she cycles through her persona. A tentative thumbs up here as we see how the show progresses.

@ Blake & nithya - no love for my beloved crappy processed Velveeta slices? ;)

Any Walgreens, or absolutely any grocery store period should have it. You can find it with vitamins and stuff (good for joint health) at any corner pharmacy. Sheet gelatin may be a bit harder to come by, but any restaurant supply company should have it, or better yet, a local bakery may be willing to sell you a few sheets, or even a box.

My pastry instructor told us that there are only two kinds of flour. Cake and bread. He claims that AP is whatever is left of each mixed together. That may be a crude description, but he claimed that was why people would often have inconsistent results in home baked goodies. Oh, and "pastry" flour is one part bread to two parts cake flour if you ever need it. :)

Only if you don't mind chewy muffins. Bread flour has higher gluten content which adds elasticity. Good for bread - your call on muffins.

Sounds heavenly. Almost seems like it could be a pierogi cousin or something. Yum!

PB - I am always shilling this stuff, but Parker Family peanut butter is SOOOO GOOD! In the frig/natural section, and is only peanuts and salt, but does NOT have the gritty "natural" peanut butter texture which I can't stand. You do have to keep it in the frig, but it's ALWAYS soft and spreadable straight out of the frig and does NOT need to be stirred. There's creamy, chunky, and a honey one, but I prefer creamy since chunky has a few too many full halves for my liking. I may have to go grab a spoonful now. :P No, I don't work for them :D

I think I may have the same ice cream maker as you, and my biggest hing (may not apply if it's a different machine) is to turn it on before you pour in the base. With mine if you add the base, then put in the paddle and try to turn it on, whatever is on the sides is already rock solid and the paddle can't turn. I just start it up empty and pour in my base from a big ol' pyrex measuring cup. Yum! A PB&J ice cream that I made once was the best!

The whole thyroid/goiter/lower iq thing is interesting. In my first nutrition class in college my quirky professor was telling us that those little troll dolls were indicative of people in Scandinavia who had "cretinism" or iodine related thyroid deficiencies which not only decrease IQ, but cause a distinctive look to people who presumably were born to mothers who were also lacking in the mineral.

I buy Hain brand iodized sea salt. (If I recall correctly it's Hain/Celestial which is a subsidiary of Heinz). Comes in the standard looking round canister, but tastes...like salt, not the nasty chemically way that "normal" Morton's iodized is. I keep Kosher salt on hand, but almost exclusively use the iodized sea salt. I find it with the "natural" or health food type groceries in my usual store, but I think I may have seen it in the regular baking aisle in another place.

I agree and am really frustrated during a lot of my shopping. Because I have a newborn, a toddler, and a husband who's often gone 12 hrs on weekdays, I also have to factor in ease and speed of preparation. With packaged foods I end up shopping mostly in natural/organic foods (gotta love Annie's) or in "regular" groceries I read ingredient lists, looking for foods, rather than chemicals, and trying to stick with things that have as few ingredients as possible. I agree, it's tough.