cooking

Has anyone used the new POTATOE product in a bag that you heat in the microwave and then mash it into mashed potatoes?

How well does it match homemade mashed potatoes? How would you rate this product?
On a scale from 1-5 with five being the best – what score would you give the new microwave potato product? Thanks

I have a new CONVECTION/CONVENTION oven.

Which should I use to cook my 20 lb. Thanksgiving Turkey? In the past with my convention oven I used a large roasting pan with a lid. I take the lid off the last hour of cooking to brown the Turkey.

I then put other items in to reheat right before serving. What type of oven should be used to reheat these items = Convection or Convention? Thanks.

I want to make Roasted Tomato Soup but the last step in the recipe I found is to pass the final mixture through a food mill fitted with the coarsest blade. I don't have a food mill and don't think I want to buy one so is there a way around the food mill. I do have a very old Cuisinart, if that would work.

Thanks for the help!

I have seen the technique described in many magazines and am curious. Is the turkey better because of it? Does it make the bird salty? Is there a standard recipe or variations? Please share your experiences and recipes.

I moved into an ancient apartment with an oven to match and I need a thermometer that will display the internal oven temp externally, without me having to open the door and lose heat. There is no window on the oven.

holding the cell phone in the managers office for the remainder of that employee's shift?

We have lunch meat, raw meat, yogurt, eggs, butter, veggies, juice, tons of salad dressings and such, miracle whip, butter etc... (I poured the milk out) But I wonder....the raw meat and lunch meat and miracle whip that I 'temped' came to about 45-46 degrees. I wonder if it bad enough to throw out. It would be very hard to tell if we got sick from anything, because we are already sick!!!

I would prefer a recipe thats sugar free if possible but I would be willing to accept a recipe for it with sugar added if necessary. Just in case you dont know what Im talking about its a kind of dessert pizza that I first tried at "Golden Corral" and Im not sure but I believe its on a sugar cookie crust with cream cheese icing and different kinds of fruit on it.

This happens EVERY time I do the dishes, and I can't scratch it coz my hands are submerged in soapy bubbles! There must be a scientific answer to this?

I really can't believe that so many manufacturers are ignoring the BPA concern! For prepping baby food, other cooking tasks. Saw reference to Brevia, but I guess they're not made anymore? I'm looking to replace the old BPA Cuisinart features, a glass blender or hand mixer really won't work. Would prefer to buy a US Canadian or European product, or at least one that meets those three safety standards. Any suggestions?

When cooking 2 pounds of bone in chicken the recipe says to cook it at 425 for 40 mins. I decided to cook no bone chicken at 350 for 40 mins. is this the right thing to do?

It's my birthday this Saturday :D

What would be a group activity that would be fun for group of 10 twenty/ thirty somethings (could be either going out or staying in)?

Birthday meals are boring (although we did had fun with Moroccan dinner and belly dancing), but not everybody can go rock climbing/ skiing, water parks would be too cold.

I couldn't! The idea of not being able to grab a can of soup or some diced tomatoes from the cupboard--Acckkk! But they do have a garden, and she cans all kinds of stuff. It's just the two of them, no kids, and they are older, so I'm sure that makes a difference, and they are retired so they are home. She has cancer, also, which is part of the reason, I assume, that they eat like this. They are an upper middle class couple, he a former college professor and she is a retired business owner. Both are extremely hard workers.

Could you, or do you wish you could, manage your diet like this?

I am on an expedition to find the ever elusive perfect chocolate pie. Once, long, long ago Grandma used to make a pie using Hershey's Coco, but I cannot find the recipe. So now I search the World (Wide Web) for "THE" perfect chocolate pie. I thought I had it pinned down at the Hershey's web site, but like Carmon San Diego, it just was not there.

Do you have a fantastic Chocolate Pie recipe?

Use of Jell-O© prohibited

eat not east

If It would explode it would puff up first right it wouldn't look normal and just pop, right?

I read somewhere that people of African descent tend to have "watery" earwax, Asians have "dry" earwax, and Caucasians earwax is more waxy (like sticky). I remember when i was younger, my mother would always wet the q-tip before she stuck it in my ear, and I'm assuming this is because she thought MY earwax would be of the "dry" variety, like the statistics say her own would be... though mine tends to be more liquidy.

I clean my ears everyday (because otherwise they feel all wet inside) which might be BECAUSE i clean them out everyday (cochlea working overtime perhaps to accommodate all the wax i clean out everyday.

How often do you clean your ears out? What kind of wax do you have (do you fit your statistic)?

I'm constantly running into questions, my own and others', where I'll see two, three, or more answers that are nothing but blatant copy-and-paste jobs. They don't give any actual input, often don't credit their plagiarized sources, and nine times out of ten, the information they decided to clutter the question with has very little or nothing to do with the actual question or working towards an answer for the inquiring party.

WHAT CAN WE DO ABOUT THIS?

I know there is the abuse reporting system, but how well is it really working? Half of the questions I read have this problem and I'm getting sick of it. It's bad enough that many questions would appear to have been written by a 7 year-old, but these answers are further frustration. How can pasting a page from wikipedia answer an opinion-seeking question? I come here to kill time and feel useful when I can help somebody with something.

So help me if someone threadcraps here, I don't know what I'll do...

One of the freezers is a little box sized one and is coupled with a refrigerator, and one is a stand up freezer and the other is regular sized freezer on one side and a refrigerator on the other side. I cannot even keep ice cream overnight in any of the three. It gets really soft. Why is this?

According to Reuters, 14.6% of Americans don't, along with about a billion people worldwide.

http://www.reuters.com/article/domesticNews/idUSTRE5AF42220091116
http://www.reuters.com/article/worldNews/idUSTRE5AB1RX20091112

That's about 44 million Americans. There's enough food to go around. Why are people still hungry?

I've seen some cases of animal cruelty from working at an SPCA and to me the punishment for animal cruelty isn't enforced as concretely as it should be. It is a hidden crime that is growing faster than we can blink. What are your opinions on animal cruelty? Should there be harsher punishment? Why doesn't law enforcement see it as a major crime no matter to what extent of cruel the incident was? I am big on animal cruelty and I also think that violence towards animals is an underlying sign of potential abuse to humans. Should there be further investigation?

For instance, I love to lick the lid to my yogurt, because there is too much good stuff on it to be thrown away, however I would not do this in public. I feel like I could come very close to speaking in a primal language the way I tip the bowl in my face and sometimes lick my plate, especially after a really good pot roast, yum!

Right now my favorite bit character Gossamer is on!

Why do we ask why?

Why do we ask questions that are unanswerable?

Why would you expect any amount of people in a room to agree about anything anymore?

Why did I even bring this up?