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Jen, sweety I hope it is a good one!

Welcome Ron, from another old face. I'm sure others will be around soon to welcome you as well. How is the culinary career going?

cool, never thought of it as a side dish. Thanks.

Fried chicken and someone mentioned fudge something. I know what tomorrow (my last day off) is going to entail. Got chicken, got chocolate, got the craving..... Thanks eveyone.:rolleyes:

Homemade pizza, one with olives, one with mushrooms, also topped with sausage, red and green peppers, fresh basil and oregano, parm, mozza and ham. Sonny boy will eat one whole of the mushroom, then pick the olives off of whatever is left of the other one. Thinking liver and onions for tomorrow...

IMHO, the stone and the steel are the only good friends for good knives.:rolleyes:

All I have left at home is an 18y/o son. Leftovers, what are they? We have to plate up what we want from the get-go, because once the eating machine starts, he doesn't stop until it is all gone.:sad:

Micheal is right. I have done that with pounds and pounds of shrimp.

Lumpy mashed make me gag. I use a masher, just because that it is what is there. But I do make sure I get the lumps are out before I add the butter and cream.

I finally got to watch it tonight, taped by a friend, on Thursday. I think the ethnic split is rediculous and it seems thqt most of the survivors do as well. Yeah I liked that they kept Exile Island as well.

Yes it will separate. The liquid on top is called "hootch", you can just stir it back in. Or you can drink it, lol. Many old Sourdoughs in the Yukon, used to drink the hootch as it contains a fair bit of alcohol. It wouldn't hit my top wine or beer list, though.:lol:

I am not sure of the weight measurement of one teaspoon of sugar is, but 1 teaspoon by volume is 5ml.

Not sure what part of Canada you are in, but everything in my supermarkets is in kilograms or grams. We went metric years ago....:rolleyes:

1 c = 1 cup. as in 16 tablespoons? Sorry for being sarcastic 1 cup is 8 oz or 16 TBSP.

The danger is in storing the food after it has micro-thawed. Some areas of the meat get heated to too high of a temp. The only time I microthaw meat is for immediate use.

Sorry to hear, it is a hard thing to deal with, death is, no matter if it was a close friend or family, it is still hard.

You will be fine.:chef:

I don't use Outlook express for my email. I use mailpuppy and they are pretty good, but some spam still comes thru, not much, but a bit. I will just have to wait and see. I do get Kraft's "What's Cooking" mag in the mail, I wonder if there is a Canadian site that offers the other one?

I am green with envy. I have never used one but sure like to give it a go.:mrgreen:

Been there done that 3 times with boys, twice with girls. Trust me, the girls are easier, if that is any solice. Just hang in there, they grow up waaaaaaay to fast.:chef:

They only deliver by post in the US. Phooey.:sad: I have to get mine by email.

for us in the kitchen it never fails to amaze me that the server (usually the bar server) doesn't pick up the appies until they are almost cold, and the main is almost ready... Now THAT ticks me off.

It's not even midnight here. Welcome etona21!

I like this forum. I don't participate alot, I know. But I personally am not really into "answer a question with a question". I sometimes participate in the what's for dinner thread. If a question comes up that I can answer, I will. Basically, I just don't converse alot, but I do read alot...

It's been a couple of years since I last cooked a whole fryer (2-2½ lbs) on my gas grill rotisserie (sp), but I think it took about 2 hours. Indirect heat and a water filled drip pan underneath. Hope this helps.