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Wife and I watched Christopher Robin yesterday. You owe it to yourself to see it. Tastefully done and a fantastic “warm fuzzy”. We WILL own it!

Plural for GOOK (lots of nasty stuff)

No one mentioned the old backyard fish fry with black bass, croakers, and sheepshead of shellcrackers. The key is to salt the raw fish before the cornmeal dip...like eating popcorn!

Pampered Chef stones are fantastic! My wife was a rep about 9 years ago and we own about everything they have....reheat fries, fish, chicken wings, and they will re-crisp. It's really hard to burn anything on the bottom and you may have to adjust the time a little longer(just watch it). Oh...

My wife's cousin picks em boils em skins em puts em in a blender and bags em up in quart? bags in the freezer. 4 strips of bacon, one bag of 'maters and a pound of speckled butter beans simmered for an hour with a lid on it.......nummy

My wife wants a 2 Quart maker and I'm trying to decide if 2 is better than 1 1/2 just cause? Or you can make two quarts and "freeze the left-overs". Honey, do you know what a container of "bear tracks" cost? Any input for the cause either way will be greatly appreciated. You know, "man, I...

Your temp is too high, I think. On my stove, anything above a 4 will make an egg "brown" on the bottom. Try a three...it'll take longer, but your egg will be purdy!

I love the panda thing...I won my chili contest at church against 11 others both in taste and best name...my name? BlackHat Merlot Chili

The finest calamari I've eaten came from Fulton's Crab House in downtown disney. They ship in the "bell" of the squid, soak it in milk overnight, cut it in strips about 3/8" thick(looks like fries) and serve it on a bed of spring mix salad with tomato basil sauce. Add a squeeze of lemon and it...

The only food he suggested I NOT serve with merlot was Artichokes....something about it messes with the palate...

Dude, you are gonna do fine! Stick with a name that identifies you as the maker... See ya tomorrow, gotta go...

Therein lies my name for "BlackHat". I have a black cowboy hat.(we're supposed to dress up to our chili name). Your triple "C" chili has a nice ring. even "cCc" meaning yes in spanish. Should we go on?

I'll try to unscramble my thoughts...vagriller for Virginia Griller? In a lot of recipes I've read, you have offered a reference to "out door cooking" You have a sense of humor Any insinuation to a "cooked outdoor chili" will stand out above the others("fire")

I read more than I post. With that said, please accept my references to your wonderful ability to "put it on the grill"? I feel that no-one will have the same "fire" that is yours in the name process. Am I making sense?:huh:

Ok, is this a nationwide baptist cook-off? Mine is next Wednesday here in Florida. I don't think you'd get caught using the names I came up with....BlackHat DrunkBean cause there's merlot in the beans, or Sgt Pepperless due to the mildness. Also, I think any thing you use ought to have "grill"...

I am not a techno-cookie-foodie,..I'm sure there are wines that chemically react to certain spices, but I have a friend at church who makes his living cooking and if I ask him which spices will not work well with wine, I better have pencil and paper ready. You will probably have an answer tomorrow.

For the chili cook-off at church we must name our chili...mine is "BlackHat DrunkBean" chili. I added the wine to the beans and then the beans to the chili. You probably could use all of the ingredients w/o the meat and sub butternut squash(3 lbs) and adjust the time. Mine cooks for 1 1/2...

Entered-will probably ship 12 of the 13 jars to nikki....we use a jar in about 6 months....

I used 1/2 cup at the end of a pork(2lbs) and beef(1lb)chili recipe and simmered for about 30 minutes.

Hey Nikki, does cheese whiz make good fondue?

One of my favorites(and I am cheap) is "Grocery IQ". The neatest thing I like is the barcode scanner to build your history of items. Very powerful app...love it! I also have Epicurious, BigOven, and AllRecipes. Oh yeah, download NPR talk radio and you can listen to Garrison Keillor, or CarTalk...

I was told I was "foppish" for mentioning the merlot in my chili recipe last night. Foppish or not, you could smell it and it tasted heavenly as I took two cold bites before going to bed... I am probably an eating,cooking,haute,learning,try it,don't like it,enjoy it foodie......

I probably have lost my foodie card with the sandwich I just ate. Fried, smoked flavored spam, two slices of provolone holding the fried egg on jewish rye, with mayo. I prefer swiss, but I'm not picky...

To me a" foodie"is one who can give the appearance of a gourmet meal to a stack of pancakes in taste and presentation on any given day...

We have a pampered chef (older version). Last use was a whole stalk of celery on the v slicer. Used what was needed for salads, and froze the rest for soups/stews.