+1 on the white American cheese

If there is a Bed Bath and Beyond near you that would be a great place to view and compare quality cookware. They also usually offer a 20% off coupon in the Sunday paper this time of year.

Well of course I rinsed and re-sauced! Everyone is happy to leave me alone while I'm grilling. Buried the rib in the pile. None the wiser.

I'm the grillmaster at my house, even though I'm a girl. I'm also the one with the sports gene and missing the chocolate gene.
I've been grilling for years (thanks Dad!) and I will fire up the charcols for one burger if the mood hits. Well, tonight I pulled a rookie mistake and dropped a rib from the grill. Not just any rib but a large beef rib bone. THE SHAME!
Fess up experienced Cowhounds. What rookie moves have you pulled recently?

Remember that when you reduce your stock the flavors intensify, so you may want to add more water. I usually use whole peppercorns when making stock so that I can adjust seasoning in the final product.

I'm feeling a roasted veg quesadilla.

I freeze chopped strawberrys and mangoes (available in Trader Joe' freezer case, if there's one near you) then I buy fresh OJ and make the best smoothies. Throw them in a blender, no added sugar to worry about and very refreshing for a hot afternoon beverage.

Garlic Scapes?
http://www.google.com/search?hl=en&am...

Living in PA we used to get Farmer's or Pot Cheese from the Pennsylvania Dutch. It was a drier more flavorful version of cottage cheese.

It's been changed, but some years ago I use to make Fettuccine Alfredo from the back of the Ronzoni fettuccine box. Boy was that good. It called for an egg yolk but it was the best ever. I was even using Kraft grated parm-in-the-box in those days. I think the recipe probably is still floating around somewhere.

Veggies take on a whole new life on the grill. Pick up a BBQ grill pan and slice zuchinni onion and eggplant, grab some asparagus and even brussel sprots toss in olive oil S&P and grill for a fab grilled veg salad. You can also pre-grill the veg at home and take as a good side. They hold up at room temp with no mayo issues to worry about.

Just an aside re: The Farmers Market. Try to avoid Chipoltle (any location) as an option for Mexican food. There are so many more choice that are worlds better.
It might help if others add restos that should probably be avoided.
For the time and expense it would be ashame to waste a meal and money on a turist trap.

Interesting. Why not?

http://weirdnews.aol.com/2011/06/07/c...

Zov's Bistro is another option. Good modern mediterranean cusine.
Three locations available. Tustin, Irvine and Newport.
I know the Irvine location has an outdoor patio that's quite inviting.
http://www.zovs.com/

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Zov's Bistro
17440 E. 17th Street, Tustin, CA 92780

I hate these INO threads.
They start me craving double-doubles and a black and white.
The upside is my local INO is only about a mile away and lines aren't bad after lunch rush.
(mouth watering now)

OK that got me

I haven't tried this yet but it looks delicious and like it might be a good choice. You can sub brown rice for the red in the recipe.

http://www.foodandwine.com/recipes/re...

I essentially made a Shepherds pie with chicken instead of lamb or beef. Is there a name for this already? The best I can come up with is "No Fly Pie"
Give me your suggestions or submitt your dish that needs a name.

Cyn

Shrimp
Years ago when I moved into my own place and had my first decent job I vowed I would eat shrimp as often as possible. I was living in the Bay Area of SoCal so they were cheap and plentiful. The bloom came off that rose after about 2 years of eating the stuff several times a week. I got tired of it and didn't eat them for about 10 years. I eat them now, but, they are not my go-to seafood anymore... unless it's shrimp tempura. Even then it's 2 or three and done.

I'm a native Easterner and really enjoy the product and value that INO offers. I just had a d-d two days ago and I am still having flavor flashbacks. If you find INO burgers flavorless you must have a tastebud blindspot. Flavorless? I don't get it. Far from it.

2 dollars for one bell pepper?
Really?
There were none available at the local farm stand and Trader Joes looked like there was an explosion of red bells with only "organic " green available at $1.50 each. They ended up being a bargain after seeing them at my major local supermarket at $1.99 each.
The red and yellow bells were $2.49 each...on sale!
What's going on?
Is this a seasonal thing? Is there everyday produce in your area that is excessively overpriced?

+1
and your photos too!

I just watched a rerun and they totally edited the Blais PYKA... go to the Bahamas at JT. They now have a voice over of Padma saying "Richard, you are going to the Bahamas".
There must have been a lot of heat about how it was done originally.

What about Tommy Pastrami in Santa Ana on South Harbor? They also have an Irvine location near the Spectrum. Their meats are wonderful.

It took me the longest to understand what that had to do with me not liking peas.

When I was about 5 I refused to eat something on my dinner plate (probably peas, my refusal to eat something at that age usually involved peas). My mother gave me the classic "there are children starving in Africa speech" and my reply?... "well why don't you send it to them?".
I have since overcome my pea aversion.

My version starts with a traditional Southern recipe. These are the ones that remind me of the DE's that I would get at a picnic or BBQ. Mayo, sweet pickle relish and dijon mustard. Adding the ingredients gradually is key. Too much of any one and you're done. Start with the mayo and add relish and mustard sparingly. Make sure the consistency of the filling is very smooth (taking into account that the relish bits.will be visible). Where I differ is that I add abit of Sriracha. Just enough to add a little zip.

I usually have a glass of white wine on hand. A sip of wine then water does it for me.