TDS7's Profile

We renovated our kitchen last year and were without a sink or range for about 6 weeks... The best solution is to grill, a lot. boneless chicken thighs were probably our staple, as they are fatty enough to be good cold, and small enough to heat up quickly, which we had a toaster oven for.

also, grilled chicken and veggies can be easily made into a soup/stew with access to a burner and some canned beans, tomatoes, etc...

explaining why doing something is specifically ethical is sort of a weird task. lots of things are neither ethical or unethical - they just are.

why is swimming ethical. or driving a car. or doing some pushups... this seems like a weird way for anti-meat folks to continue to try to make their point that they're right and us meat-eaters are wrong...

ok, so the directions say cook it until its done how you like it... anyone wanna throw out a time range for those of us who are the chef in the family, but who dont eats eggs like this and would like to cook it for someone else? we talking 5 minutes, 10 minutes, or what??

thanks!

walla wallas and vidalias, cooked on a charcoal grill... mmm... works with almost anything.

oddly, i rarely (if ever) use plain yellow or white onions, though reds are great for salads to add color and bite.

maybe i'll try some white onions on the grill next time - since vidalia onions aren't in season down here anymore anyway

another idea - though it could be more work, would be to make another batch with extra baking powder, and then thaw the stuff in the freezer and combine the new dough with the sans-powder stuff that's been thawed... might avoid the risk of baking powder clumping...

the only thing i've ever used corn syrup for is Pecan Pie, and i've tried various versions that have varying degrees of corn syrup and brown sugar, but none i've seen would call for zero corn syrup.

good information in here - but to the folks who read this - does anybody have a substitute for corn syrup for pecan pie?

I love the Catan references - though of course am sad to hear a game was ruined...

in any event - at home we tend to pour very small glasses (getting 6 or more glasses out of a bottle), but at restaurants i'm ok with bigger glasses so as not to get ripped off.

the mini-carafes are great, i think for the reasons mentioned. but of course, the best value going out is to just get a bottle, and then cork&go if your state allows it. (and if GA does, then i assume most do by now)

lately, sunday has been a pizza day, though this is far from intentional. when the weather is nice we grill a lot, and i often (the wife less often) put the grilled meats and veggies in a tortilla...

this thread and the onion article almost make me WANT to start a tradition, though... taco tuesday sounds good - as does a day of salads...

We honeymooned in Mendoza, and the wines are truly remarkable. Sadly, so much better there than anything we've found here...

To the person spending $20 on Alamos (unless its a reserve label or something) - i think you should be able to find this cheaper! in Atlanta it is usually $10-13...

I definitely second the recommendations on the La Posta, that's my favorite we have out here in the $16 ish price range... Also, the Kaiken 2007 is very good, though the store where i shop recently switched to the 2008 and it is not nearly as good. maybe it needs more time, but anyway...

Also will throw Crios wines into the mix. They have a Malbec Rose that is especially good, and a nice wine if you dont want a white, but want something a bit lighter and fresh for a warm day...

To those in states with more liberal wine shipping laws, checkout the Vines of Mendoza online, you can buy stuff from Argentina that you cannot find here. Highly recommend anything you can find by Carmelo Patti.

Cheers, and happy Malbec-ing...

i agree with akay... i've asked folks before if they wanted it open right away... generally, my wife and i are bigger wine snobs than our friends, so i'd often prefer to open the wine people bring instead of the stuff on our rack...

the flip side, is that most of the time i bring wine to other parties it is a wine i'd like to try, so i attempt to get to it the night we're visiting... of course, sometimes it is certainly just a gift and something i'm not overly concerned with opening.