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Doesn't sound like a TV remote at all, sounds like an expensive toy. It's good to be rich enough to throw away money :wink: A $10 garlic press does just wonderfully, it would seem a little overboard to buy one that would have enough attachments like a swiss knife that would warrant $1000...

Just like a TV remote ... toss 'em, they can only be used for the TV so you might as well save the space and get up and change the channels and volume by hand :smile: Specialized tools are made for a reason, to specialize.

Yeah, we have 3 Super-Walmarts within 10 miles of us and none of the 3 are very good at having anything like those things in stock, and neither did the dozen or so Walmarts we went to in Texas. So with our experience just in the past year with 15+ Walmart's and their stock, I believe we can...

:clap: And use the water to flavor the sauerkraut (and of course spices) that we normally have with ribs. Then the ribs are off to the grill for finalizing.

King and Queen: Bacon and Eggs :w00t2: My two favorites.

Me too!

:clap:, hehe, yeah ... I was assuming fresh and immediately frozen. Shouldn't assume. I also think that smell and color come into play as evidence of old meat. This isn't always the case, a past grocery in my area got caught 'turning' their meat when the surface gets gray so they can still...

I'm not sure on the science behind it, but I have done the same, but went no longer than 3 days, you may be able to get another (4th) day out of it depending on the temp of your fridge (32-40 deg F). But you say there is no smell or discoloration, it would be eaten in my opinion.

The old adage "When in doubt, throw it out" comes into play, never take chances with your health when it comes to botulism :wink:

Unfortunately the Food Network sees that talent is no substitution for entertainment. The more entertaining you can be, the more they want you ... cooking skills help but are not required. Guy Fieri and Alton Brown are prime examples.

I had the crab apple face when I was a kid, the tree dropped them right off the side of my grandparents yard. Man that was nasty. You'd think as ugly as they are, no one would want to eat them :)

Thanks Scotch, the 'ph' was throwing me and I couldn't wrap my head (or tongue!) around it :smile:

It's not just Japanese, a lot of Asian cultures eat live octopus. They are quite good, but dangerous due to the little suckers holding on while going down :smile: A test of manhood in some cultures.

The 'ph' is not seen often in Scottish Gaelic, so I'm not sure I know how to pronounce that part (I'm only a rudimentary Gaelic student at best), but I believe the 'oaig' would be similar to saying 'Oak' or "Aik", possibly being 'Laproak' or 'Laproch'.

My favorite so far is Talisker, I've had their best at a resort on Captiva Island that sells for about $1000/bottle and was floored by the flavor. So I tried something more in my price range, the 10 year old and it is still very good, a deep smokey flavor.

That is really cool. Thank you for that!

Neither cook worth a ****, you'd think I'd learn :lol:

I like to do that for messy sandwiches too, not only does it hold together well, but it often makes it look good too.

Yes, it has a HUGE amount of cholesterol. I can only eat it about once or twice a year because it has so much. I had high cholesterol and was advised strongly against eating liver from a doctor and I looked it up here, 1 oz of raw beef liver has 26% of your daily allowance of cholesterol ...

As I mentioned in an earlier post, I enjoy other cuts of garlic as well. I enjoy them sliced lengthwise and thin to put on pizza, I also like the texture of a larger dice when on something like a steak or a pork loin. But when it comes to putting it into a sauce, I tend to want the texture...

Mmmm, root beer floats.

Yes! Central Market is a step up from even the mighty Market Street (which I love as well btw).

Great thread Bert! It should be called the Black Box :smile:

You should register your hands then, film their heroic speed and make money on them :wink:. I can peel and squish 4 cloves faster than most can do 1 by knife and get the same size results. I'm not talking giant rough cut or sliced, I'm talking about 1-2 millimeter sized pieces that are nearly...

Man, Texas is all about the mustard. Every restaurant I went to for burgers or hot dogs in the DFW had tons of mustard on them, and if you asked for ketchup, they looked at you like you were an alien, I almost overdosed on mustard while living there for a year and a half. I wanna try a Chicago...