Mrs. Chandler keeps one of these next to her Chicago cutlery block:
Posted on 03/31/2013 4:44:18 AM PDT by Alas Babylon!
The Talk Shows
March 31st, 2013
Guests to be interviewed today on major television talk shows:
FOX NEWS SUNDAY (Fox Network): Mark Kelly, Americans for Responsible Solutions and husband of former Rep. Gabby Giffords; Cardinal Donald Wuerl, archbishop of Washington, D.C.
MEET THE PRESS (NBC): Sens. Chuck U. Schumer, D-N.Y., and Jeff Flake, R-Ariz.
FACE THE NATION (CBS): Cardinal Timothy Dolan, archbishop of New York.
THIS WEEK (ABC): Dolan; Newark, N.J., Mayor Cory Booker; Rep. Peter King, R-N.Y.
STATE OF THE UNION (CNN): Sens. Lindsey Graham, R-S.C., and Richard Blumenthal, D-Conn.
I used to use two spoons to crush the garlic but the bottle of chopped is easy and quick. The Texas toast sounds great, have to try it.
Happy Easter
Teflon, ceramic, whatever, the proper way to fry or scramble an egg is either in bacon or sausage grease, or butter. Lots of it.
My opinion.
The Protestant faith is the same. We are Christians but not those kind of Christians. What did Christ say about moderate Christians?
Happy Easter
If I didn't love onions so much, I probably would have never developed an appreciation for the chef's knife.
I can peel, halve, and section or chop an onion, before it makes my eyes water...(usually)
I throw the peeling right into the cook stove.
I just use whatever knife is in my hand, usually a boning knife (9" long, maybe an inch wide), but you could do the same whack-a-clove with a paring knife. The point is that your hand will just give way. Those cloves are tough little buggers.
There really is a difference between fresh garlic and the easier jar stuff. Same goes for ginger.
High-five on that one. And it has to be a steel that takes and holds a decent edge. I got some KitchenAid (low end) then a mid-grade (like $50) chef's knife. Neither worked well. Then I dusted off the almost 40 year old Chicago Cutlery carbon steel blades. They work the best, by far. Your mileage may vary, of course.
So because I’ve lived in this house for ten years, though house was built in 2001...I am investing some money in updating.
Mostly landscaping but new stove and fridge.
Suggestions for stove.
Use propane....the flame thing.
Current stove is electronic...perfectly flat. Works okay but don’t they make these sorts of things safer nowadays?
there are times when I leave one of the things on. It’s very seldom of course but I’d sure like something that will go off after an hour or some pre-determined time no matter what.
As for fridge...tired of ivory colored side by side.
Has in door ice and water distribution....this is a must have in new.
Would prefer stainless steel in both appliances because it’s all the rage on HGTV and I want to be cool.
Want top part fridge, bottom part freezer. I use a freezer quite a bit. Still want water, ice thing. Can upper bottom type thing accomodate this?
Watching Candy Crowley....for purposes of thread title.
Mrs. Chandler keeps one of these next to her Chicago cutlery block:
Thanks for thread A.B. Happy Easter!
Well, I can't disagree with you there, but I couldn't get the egg to stay on top of the grease. In testing, the egg didn't stick dry.
I guess, just melt the grease or butter and pour it on the eggs before serving.
My next trick was a three egg omelet. I sauteed up some onions and green peppers, added the beaten eggs. As I swirled the skillet, the whole omlet circled around totally freed. It didn't stick for a second.
With one motion I flipped the entire omlet and cooked the other side. I added cheese and was able to fold it twice to fit on the plate.
Served it up with bacon and grits.
Yeah boy!
I buy the bottled chopped garlic. I also have a separate jar that I keep ‘roasted’ garlic in.
I ‘roast’ the chopped garlic by putting it in a sauce pan with some butter/margarine. Low to moderate heat. Stir frequently until most of the garlic pieces are medium brown. I then transfer the ‘roasted’ garlic to a small jar and keep it in the frig for special uses.
The ‘roasting’ makes the garlic sweet and delicious in mashed potatoes, etc.
See, this is why I want to be a World's Worst Cook, dramatically speaking.
Because convenience has a cost and I want to get the line between the cost to quality up to the price of convenience.
When is it worth the extra effort...is what I'm saying here.
I definitely don't have the right kitchen hardware but I've got one of everything ever advertised AS SHOWN ON TV.
For purposes of the thread title, let me observe re Sen. Blumenthal....he speaks as if one of two things are going on...
a)his dentures are lose and rattling around in his mouth; or
b)he is a stutterer trying not to stutter.
I'm jus' sayin'.
Now, if you combine the two....the TX toast AND the real minced garlic, in butter.....
Oh baby.
Maybe we need to go back further in history. Rome during the Emperors. Caligula, Nero would be analogous to Clinton and Obama. Imperial Rome’s Tax and spend along with their circuses for the masses would equate to today’s welfare state and the “Knockout” “games” by the gangs in the hood.
Human nature does not change, it is chronicled in the Bible, we continue to have the seven deadly sins. They are with us today as much as they have always been during human history.
Now and again the world is fortunate and we have people like the founders come along and start something great.
Each generation MUST fight for liberty, freedom and private property rights.
I have never did anything like this in my life.
Tax title and destination extra, not available in all states, participating stores only
See I cook Texas Toast in the oven.
Like the directions say.
It wouldn’t have crossed my mind to bother with a skillet.
It’s never really very good from the oven.
I am so tired of eating...”okay”. I’ll go the extra trouble if worth it.
Lost ten pounds last doctor visit. Both docs delighted. Ask my secret.
I just refuse to eat anything I don’t like any more.
Oh...and lots of exercise.
Heh.
We have flat rangetop, and it very picky about the cookware that goes on it. Flat cookware works great. Most cookware isn't flat. It still works, but the heat is really uneven. Flat doesn't matter so much with gas, and gas is "quicker" on the adjust.
We're happy with our old side by side. It's half full of wasted food (expired, freezer burned, whatever), but it's convenient enough. I like having lots of room on the doors. I could probably get along with one of the 1 cubic foot jobs; but the family, well, heh, let's just say it would not work out.
Okay, I'm feeling guilty for contributing so much to the thread hijack. Just know that I read the Sunday Show thread every week, but don't have anything to say that's worth saying. I piped up today to say Happy Easter, and to let it be known that this is a really special day of remembrance and reverence and, well, a sense of "He did all that for me?" amazement for me. "Blessed" doesn't come close to describing what God has given.
mmmm-mmmm good. lamb chops on the grill, good french wine.
That’s for dinner at my house later today
Thanks for the input.
You’re right....the heat on a flat top stove like mine is uneven and with my new attention to the physics of it all it’s a real pain. The bottoms of the pans are somehow “arched” and the liquids disperse all around the sides. I dunno, maybe it’s my old pans...sometimes I think I don’t have a clue.
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