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Nothing comes close to Smiths with skins, so I second one of those first responses :chef:

True on the stress--we don't have a flea or tick in sight here either, but I started a new job about a month ago and my Ginger started licking herself again horrendously. I've noticed she started settling as I've started settling. They are very sensitive little souls indeed.

I have a Carolina dog with horrible allergies as well. I am knocking on wood when I say that the first food which seems to have settled this, along with her IBD, is Purina, believe it or not. Its in a purple bag, and she gets the one for mature dogs (she's over 7) with little kibbies and...

I use my KA for kneading anymore, and it doesn't take as long....how long depends on the bread I am making. In general, as stated, 5 to 7 minutes after it pulls from the wall of the bowl.

I have the pasta maker/grinder attachment--I haven't used the grinder, but I haven't had any problems with the pasta maker. Yes, it does strain your mixer, according to the directions, but my KA seems to do well with it. Making the pasta takes PRACTICE, and can be a little bit of a pain. I am...

You betcha. Do a little experimenting, it really does help give you a variety of things to carry out for a week or so, with minimal weight or space. You can also try Appalachian Trail - Whiteblaze.net and take a look at the food and cooking section (this is an appalachian trail website). You...

Try Freezer Bag Cooking™ | Outdoor Food Simplified . We have backpacked our meals like this for years. This particular site has a bunch of good recipes that you can modify or use to springboard for your own reciipes. I order a bunch of freeze dried veggies and meats for a little more variety...

Me too. A little bit of time in the freezer after you make it, to solidify it a bit, and it goes from a softer serve to a nice ice cream texture. Ben and Jerry's book has some excellent recipes and readings on ice cream in it.

Do you order your flour, or by the bread flour locally? You might want to try ordering some King Arthur products to see if that makes a difference?

We love the ice cream maker and use it all the time.

I use a KitchenAid Mixer for my bread making, entirely. I used to love doing it by hand, until the KitchenAid took over my kitchen...now it does everything I can possibly get it to do--so, I don't think the mixer is your likely problem. I do have the dough hook on quite a bit longer--perhaps a...

Dense bread could be caused by a lot things--are you using your oven or a bread machine? What type of flour--white, whole wheat--bread flour, or all purpose? What are you doing for rising the bread? How dependable is your oven temperature? If you can answer this and post your recipe, I...

We are big fans of turkey burgers, and I use a George Foreman-like grill to grill them--you can put whatever you like in them, but all I use is a little Liquid Smoke. I think they are very yummy.

Ditto. Mine comes out great every time--I use the Poolish starter, v. the Biga. I like the wetter dough.

King Arthur I guess its a matter of personal taste, as always. I really, really love one of the KA's choc. chip cookie recipes, and it is the one that gets the most requests when I am baking.

I LOVE WEGMAN'S. We drive 40 minutes one way each week to do our shopping there. They are a cut above any other grocery chain I've ever been to. We are limited in the meat we eat, mostly chicken and turkey--so that I can't comment on--but they do have a good seafood selection. I have found...

I peel the garlic, pull apart the cloves, spray down my panini grill (like a George Foreman), put the grill top down, and they are done quite nicely in about 15-20 minutes. Just spray a little Pam on the top and bottom of the grill.

Rainer cherries seem a little more juicy and have a bit of a different taste--not quite as sweet as Bings--Rainer are my favorites. That being said, I've eat a ton of bings this year too, which are best when firm and plump. MMMM.

The foil packets are great...you can put anything in them, just add lots of butter so the contents don't stick to the foil. I made them a few weeks ago with peppers, eggplant, mushrooms, some new potatoes...one of my favorite summer treats!

I use Kosher Salt all the time, I prefer it to table salt. I will put a few extra boxes in the pantry, just in case. Next we'll be getting carded to purchase feminine protection...

Some sort of home made bread--pumpkin, zucchini, etc? Maybe with some homemade jam? I second the campfire and some weiners on a stick!

Absolutely nothing. Brownies are one of those things that I can eat some of, whether its a finely cooked specimen or an absolute flop. Who cares, its still chocolate:chef: !

You aren't looking to develop gluten as you would be when making bread, so you should be able to substitute whole wheat for regular flour--might be a little chewier, tho, b/c of the texture. I did glance at the KA whole grain cooking book, and looking at their brownie recipes, they do not...

I think if you do a search, you will find another thread on here with this discussion--but I prefer the ease of the removable plates rather than temp control. I have one of each, neither are George Foreman. I love my cuisinart, it is very sturdy (its a panini press, but same concept). I have...

I use a digital thermometer to check before I take it out--it should read 190 degrees in the center.