TOMORROW - AUGUST 4, 2011!

I have a Cuisinart from 1984, and have replaced the plastic and "S" blade on it twice in that time. The motor has been fine, I've got a whisk attachment which they no longer make and a 1mm slicing blade which also is extinct. It is a DLC-8 model, and I use it every time I cook.

Whichever brand you choose, I recommend that the buttons to turn the machine on into "pulse" mode or "on" mode be lever style instead of push buttons. You have more control with lever style switches than the push button types.

I have only used a Kitchenaid FP once years ago at a client's house. I swear by Cuisinart because the motors stand up to many years of use. Blades and plastic on any FP will need replacing over the years with good usage.

My Cuisinart is from 1984 and still going strong, although I've replaced the plastic and "S" blade on it twice. The disc slicers, all 14 of them, are still in great condition.

It's going on August - hopefully soon.

I like Rosa's.

Alfonso's Carnitas Jalisco is excellent, just a block or two west of Crossroads, which also has excellent food. Xochimilco right down the street from Crossroads is also good, but haven't been down that way in a while and don't know if they are still there.

Bai Thong is owned by the sister of the owner of Char's Thai. I've eaten at Char's as the go to place for the last 25 years. Have tried Bangkok Cafe, and judging by my standard Pad Thai at lunch, I have never been back.

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Bai Thong
4853 E Speedway Blvd, Tucson, AZ 85712

I don't blame you.

Bistro Philippe has now closed, soon to be replaced by another endeavor by Steve Schultz of Red Sky.

Bistro Phillipe has now closed. Soon to be replaced by another Italian restaurant by Steve Schultz who owns Red Sky in the same complex.

I liked Terra Cotta years ago when the menu was the same any time of day you were there. There was a lot to choose from and it changed four times a year. Now, it's on a smaller scale and the portions for lunch are incredibly small. I never went back.

Casa Vicente downtown. Spanish tapas, regular menu, sangria, flamenco dancing on the weekends. More than enough variety, even for my 12 year old.

Casa Vicente downtown. Fun, tapas and good times on the patio.

I would like to make this, but the directions are confusing. Bake for the 1 hour, then uncover and bake how long before adding crumbs? Looks like 7 1/2.

AJ's will do anything you want, but also try Maribelle Cakery and La Baquette.

El Sur is fabulous. They walk around with roasted jalapenos and onions to top your plates with, a nice extra touch. They are authentic and more than reasonable.

Coming in right along side Poca Cosa is Zivaz for Mexican. Order their Plato, and you'll be pleasantly surprised.

Only been to one Fox Restaurant, Montana Ave. here in Tucson. I won't be going to any others anytime soon, at least on my own nickel. I wasn't impressed at all, either by the menu, the quality of food, the preparation, and especially, the coldness of their mac & cheese with unmelted cheese, the overcooked skirt steak which was more than medium (fajitas), or the sweet breading on the calamari in the salad. Everything was well - YUK and COLD!

For the money, you can do much better elsewhere in my opinion.

I love a great hotdog, preferably grilled. Before I cook them, I spiral slice the dog in a circle down the length so it plumps as it cooks. Then I toast the bun, and it's usually a sesame seed bun.

I like mine with spicy brown mustard, chopped onions, hot pepper relish or chopped hots, and sauerkraut. In another mode, I will do chopped onions with chili and cheddar cheese.

What's your favorite way to eat a hotdog?

And to think, I just made Martha's today!

Bitters and soda with a squeeze of lime. When your stomach needs fixin', just the straight bitters work wonders.

Love mine for steak tartare, for chili, and SAUSAGE!

This is a fab recipe, and you let the warm potatoes soak up the red wine vinegar and oil which is a must for good flavor.

* Exported from MasterCook *

CREAMY POTATO SALAD

Recipe By :April 1999
Doris Lutati, Mevasseret Tzion, Israel

Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
1/3 cup red wine vinegar
1/3 cup corn oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds potatoes -- medium
1 medium onion
1/2 red bell pepper
1/2 green bell pepper
2 celery ribs
1/2 cup mayonnaise

Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.)
Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature.

Alfonso's Carnitas Jalisco on South 6th.

I'm not impressed with this place. The bagels suck and so does their rugelach.

What city might this be in?

Let's not forget Bobby Flay stirring the sauce with the spoon, tasting off of it and then putting the spoon back in the same saucepan. This was on the air! Man, could've been the same episode where he jumped up on the counter. I can't really remember.

If I were a judge on that show, I would have blatantly declined.

I have a jar of old plum sauce that has been refrigerated for, well, let's just say a while. I am making Mu Shu Pork tonite, and when I opened up the jar, there were coagulated white spots on the top, what appears to be concentrated sugar? Is this what it is? Or is this mold? I tasted it and it tastes fine.

Does anyone have any experience with this item? I can always just use hoisin, like the recipe calls for, but I had plum sauce in a resto once.

I'll have to try this one!

Make your own chorizo!

I asked a friend about LOS, because there was so much talk of it here, I wanted the skinny. I was too afraid to ask!!