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I thought they'd stopped making the "bold & spicy". I have to remember to look for that. Although I really like the organic steak sauce Whole Foods sells. No HFCS in that one.

I think I could eat one by myself. And suffer afterwards. :D

I never think of doing this, for some reason, but thanks for the input. I always ask for extra bake on my pizzas, I love the cheese browned and bubbling.

I'm leaning towards scrubbing with dish soap, then rinsing with lots of hot water, then drying, then sanding, then peroxide, then mineral oil. It's a thick board so a little missing wood should be just fine. And since I forgot to look for the Fels soap while I was out today, I have everything I...

I like the idea of a pizza stone, but it always seems to me that the toppings are undercooked or cool while you're burning the crust. How do you avoid this, especially when baking a frozen pizza?

Thanks for the input, folks. I notice that a lot of folks reviewing on Amazon.com say you can find the Fels at Kroger & Wal-Marts for around $1 or so a bar.

I'm not seeing either of those soaps online anywhere. Am I looking for the wrong thing? Could I not use a dab of dish soap first, then bleach, then vinegar, then salt paste?

I found a nearly un-marked wooden carving board today, with the ring around it for collecting the juices. It was in a very bad storage spot. It has tons of dust, a few spider eggs and possibly even a little mold on it. It's pretty filthy. (I already KNOW that I'm a terrible housekeeper, please...

I really like the simple Philly recipe with a simple raspberry topping. Frozen raspberries, lemon juice (and zest if available), and raw sugar. I prefer mine a little on the tart side so I usually let it reduce as much as possible and concentrate the lemon. You can always do the sauce on the...

So did you get anywhere with this idea? I'm curious.

I'm stuffed from tacos and beans&rice and reading about that brisket is making me hungry again. Got a recipe with specific measurements? Sounds wonderful for later this week.

Sounds very good. I heard of a similar technique for cooking steaks before, but not for fish.

I find it sad folks don't like freckles. I think girls with them are cute.

I just wish the sugar industry would switch to natural sugar. Less processing has to be more energy-efficient and cost-saving, doesn't it? I also don't get why folks think flour and sugar need to be pure white. It's just silly. And after using the natural stuff for a few years, the white sugar...

That does sound wonderful. And I really want to try a real Parmesan Regianno in something. This seems to fit the bill perfectly.

I'm not happy. And there's no way I can cut back on food since I like it too much. The sad part is I know how little exercise I could do and still lose weight. I'm just very lazy.

My favorite is an unfiltered Trader Joe's brand. Very peppery and flavorful. There was another TJ's EVOO I tried (I think it was from California) and it was very fruity. For cooking, I'm not as picky.

See, I would have to shave the onions really thin and small and leave them all in. The bouquet garni sounds great too.

Great idea. I remember having a mango-based chutney on tilapia once. But this grapefruit salmon sounds really good.

If anyone can figure out a way to make watermelon syrup, let me know. I agree on making your own syrups though. Store-bought sour mix is awful. Freshly-made whiskey and amaretto sours are amazing in comparison.

There actually are a few genuine Grenadine syrups out there, but they're pretty hard to find. I believe I bought mine at a "Fresh Market" grocery store. The brand is "Strirrings" (Home | Stirrings) They even have real sugar instead of corn syrup!

Me too. It's one of my favorite Foodie Finds of the last year. I use it almost too much. :) I also love the smell of their smoked hot peppers, some smell almost chocolate-y

I use olive oil, but I bought some ghee for the first time and can't wait to try that.

I would have to buy one first! But seriously, it sounds like a great product. And I throw out far too much food as it is. So when you buy a cut of meat do you take it out, clean it and then repack it in the FS bags?

I am not getting this idea. From the picture I saw, you have essentially a bowl sitting with the meat and marinade in the bottom then you suck the air out. How does this force the marinade into the meat and/or veggies?