Comments for Once More Into the Fridge, Dear Friends...

Comment on I fail so hard. by stinginthetail

stinginthetail — Fri, 10 Apr 2009 10:12:33 +0000

so true – it’s hugely expensive- yet the poor buy it all the time, because they’ve lost the skill of cooking from scratch

Comment on I fail so hard. by Voli Dublino

Voli Dublino — Mon, 06 Apr 2009 20:57:39 +0000

Voli Dublino thinks you are right!

Comment on Rachel Ray’s Spicy Smokin’ So-Sassy-You’ll-Slap-Your-Mammy Chipotlicious Smoky Easy Cheesy Cheddar Mac & Cheese Under a Brick by Dave

Dave — Fri, 09 Jan 2009 19:46:07 +0000

Hey Roosevelt, thanks for commenting! I’m not Rachael Ray, I’m just a cook in Canada who tried one of her recipies. However, go here:

http://www.rachaelray.com/food.php

You can look up every one of her recipies here. So if you see a recipe and you’re not sure what she puts in it, you can look it up on this site, and get the full recipe.

Comment on Rachel Ray’s Spicy Smokin’ So-Sassy-You’ll-Slap-Your-Mammy Chipotlicious Smoky Easy Cheesy Cheddar Mac & Cheese Under a Brick by roosevelt

roosevelt — Fri, 09 Jan 2009 12:16:57 +0000

Hi Rachel,

I watch your cooking programmes and record them.

Quite often I cannot make out the ingredients used from the bottles . I or we would appreciate if the camera is
forcused on the bottle so that we can read the name
on it. We cannot get the name right when you say it.

Thanking you

Best regards

Roossevelt

Comment on Stew: More of a Thick Soup Than a Name, Really by Colleen Powell

Colleen Powell — Sun, 12 Oct 2008 04:14:22 +0000

If you are around a butcher, see if you can get shin. The meat makes the BEST stew ever. It used to be dirt cheap, but who knows nowadays. A blade roast in our supermarket was only slightly cheaper than a prime rib!!
Colleen

Comment on Keep On Gnocchi But You Can’t Come In! by Colleen Powell

Colleen Powell — Sun, 12 Oct 2008 04:09:43 +0000

Hi David,

I made Gnocchi with ricotta instead of potatoes. Very good and not quite as heavy. Take a good ricotta and let it drain over cheesecloth or paper towels for several hours and then use it the way you did the potatoes. I also added a bunch of parsely to the dough. I finished it with brown butter and fresh sage.

Mum

Comment on About Tracy by Tracy

Tracy — Sat, 13 Sep 2008 20:48:28 +0000

The one I usually (occasionally) write at is http://baconexpress.wordpress.com. It’s all mediocre haikus.

Comment on About Dave by Kirsten

Kirsten — Fri, 12 Sep 2008 07:49:30 +0000

I am jealous that you have 10 times the blog hits I do. The secret apparently is to talk about food, not art. Mmmm…

Comment on About Tracy by Kirsten

Kirsten — Fri, 12 Sep 2008 07:47:13 +0000

Tracy – I hear you started another blog? What’s the address?

Comment on Keep On Gnocchi But You Can’t Come In! by Tracy

Tracy — Wed, 10 Sep 2008 14:54:16 +0000

“Gnocci:
…
Couple tablespoons of butterfly”

I’m curious as to what kind of butterfly you used here!