Had it with the Food Channel...

[blue]

The new thing that makes me want to scream is the "Everything is good with bacon".....I have heard that about 10 times in the last week....

Get yours here.

[RICHARD]

Get yours here.

LOLOLOL, Now I have to try THAT!

I like bacon too, but when it comes on hamburgers and covered in chocolate
that kinda creeps me out.

I love pork- the best way to eat a pig is BBQed in a pit, the second best way is spit roasted. At one of our "international days" at work the Phillipino table did a suckling pig and the skin was so perfect. Just the right amount of crunch and flavor......Man was that good!


Bacon has it's place in my heart. And in my arteries too!

[jennielynn1970]

Bacon salt! Now there is a yummy must have!!

[Karen]

Wow, I clicked the link, and

"Bacon Salt is a zero calorie, zero fat, vegetarian and kosher seasoning that makes everything taste like bacon."

So of course it has stuff in it that I'm allergic to, sigh. (Garlic and paprika)

I knew it sounded too good to be true!

I'm not allergic to bacon, though, so all is not lost, I'll still just have to watch calories, etc.

[jennielynn1970]

Did you see the Bacon Lip Balm?! OMG, lol, that's too funny!!

[blue]

How about ....

[jennielynn1970]

hmmmmm.... a bacon martini??

[RICHARD]

Karen,

I feel for you. That must be a real chore to read every label.

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You can put bacon lip balm on a pig??????


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The GF GB casserole is way too much work-LOL I love the campbell's GB casserole and can eat that plain all day long! I love it with the golden mushroom soup-By the time you track down all the ingredients and I counted 20? I know that some are repeats, but all that prep work, for me is not worth the hassle.

It's only two I have to worry about and even figuring out a 1/2 recipe is daunting.

We discussed the thing about finding the right ingredients for a recipe. Vidalias are really rare out here and the shallots and mushrooms you'd have to go to an expensive national store and pay a premium price for them.

I looked at shiitake shrooms at a store out here and they were 5.99 a pound. God knows what they cost today!

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I cannot live without my season salt!

[Karen]

Karen,

I feel for you. That must be a real chore to read every label.

It is much, much preferred to the alternative: allergic reactions that range from the life-threatening anaphylactic kind to the 12-16 hours of throwing up kind.

[RICHARD]

It is much, much preferred to the alternative: allergic reactions that range from the life-threatening anaphylactic kind to the 12-16 hours of throwing up kind.

I can barely read the labels with glasses on!

[RICHARD]

Is anyone watching the PBS special with a New York food writer, Mario Batali and some actress?

I have watched this-I know, it's not a TVFN program, but they are touring Spain and eating up the country side!

It's really interesting and the foods are fantastic! The only problem is the actress, who is a vegetarian is a royal PITA.

MB and the writer are always teasing the actress about eating meat when they have a meal and the woman is an absolute idiot-oh, it's Gwenyth Paltrow.
I am watching it from the standpoint of the food but I cannot stand the idiotic back and forth about veggies versus meat eaters.

Why would some vegetarian agree to do a program on a country rich with a tradition of meat, ham and seafood? The foods are spectacular but the banter and trying to gross out the GP is really stupid and makes it not worth watching when she shows up. MB and GP show up and leave during the episodes that I have seen, so by and part, it watchable.

The series is called Spain on the Road Again.

[jennielynn1970]

The GF GB casserole is way too much work-LOL I love the campbell's GB casserole and can eat that plain all day long! I love it with the golden mushroom soup-By the time you track down all the ingredients and I counted 20? I know that some are repeats, but all that prep work, for me is not worth the hassle.

It's only two I have to worry about and even figuring out a 1/2 recipe is daunting.

We discussed the thing about finding the right ingredients for a recipe. Vidalias are really rare out here and the shallots and mushrooms you'd have to go to an expensive national store and pay a premium price for them.

I looked at shiitake shrooms at a store out here and they were 5.99 a pound. God knows what they cost today!

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I have all the ingredients. Numbers of ingredients don't intimidate me in a recipe. The hot oil kind of freaks me out, but other than that, it's not too hard. People let recipes intimidate them when they shouldn't. It's a bunch of prep work, but other than that, not too much work, except for the deep frying of the onions and shallots.

You do what I do. I know that the cashiers at Giant do NOT look at what kind of mushroom you have. They just do "generic" mushrooms.

I got Shitake and Oyster mushrooms tonight for 2.69 and 1.36. They were rung up at 3.49/lb, so......

My vidalias were 2.98 lb.

Shallots were prepackaged, 1.99. Not too bad, but there are only 2 of them. I couldn't find loose shallots at this certain Giant.


I'm getting back at the manager yelling "SHRINK!!!!" at me for the stupid cheese that I didn't leave out of the cold section (the customer did).



I actually DID save $20 in coupons. I was good and searched them all out.