Serious Eats - seriouseats.com

I love it! I'm a biology teacher and it can be challenging to teach the students about chromosomes. This would be a great classroom tool.

They do seem a little dry after freezing. I'll try covering them. Thanks

There is an Asian lady who makes a sandwich very similar to this on Penn Ave. in the Strip District in Pittsburgh. They don't have mayo and the sauce is some soy -ginger mixture and the veggies are marinated in a sort of rice wine vin. She sells them from a cart for $5. SOooo good.

A ham sandwich with cheese on whole wheat bread would be a great breakfast! Protein, fat, and carbs. I'd add a tomato and have a fruit with that, however.

Heard it on Monday. You should try to get one asap. I bought my first in my 20's when I was totally broke and just getting by. I saw an ad in the Target circular for a $169 sale on the Classic model. I got right in the car. It was so worth it. I ate pretty lean for a couple of weeks, but I was very happy. I have upgraded since. They are so worth sacrificing for.

Steelers: Six cakes shaped like Vince Lombardi trophies....and maybe some pierogies and hot sausage sandwiches.

This will be a good taco filling. I'm not going to make fry-bread either.

The kitchen is always the first place one goes if they want drugs. Myself, no. It tried once to wait on people after doing a few shots through the course of the evening. It was way too hard. Expect a lot of servers are hung over on Sat. and Sunday mornings, however.

By the way. Whether or not you can tolerate bitter flavors has everything to do with your genetics. I teach Biology and I use the pale ale example in my class (they are college students, so it's appropriate). I am what is genetically called a "non-taster". Therefore, bitter flavors are more tolerable to me, hence, I love a good, bitter beer. You may be a "taster" What is it that you are tasting or not tasting? Here is a link to a short, easy to understand article about the genetics of tasting.

http://learn.genetics.utah.edu/content/begin/traits/ptc/

I'll celebrate with their beer.

The Restaurant Depot sells them in a can. You get several dozen for around $6.00. They are just as good as anything I've had in a restaurant for a lot more money; I am sure the restaurants just buy them as well. Squeeze a little lemon juice on them and serve with a side of homemade hummus and people are impressed.

Chicken pot pie. I always have the ingredients for this already on hand. No shopping required.

Sautee chopped onion and garlic in a small amount of oil.
add diced potatoes and chicken stock
throw in some thyme, sage, rosemary, whatever herbs you like, dried or fresh
cook until potatoes are almost tender
thicken about 1/2 cup chicken stock with corn starch and add to hot pot
add shredded, cooked chicken
add frozen corn, peas, and/or lima beans
For crust, make drop biscuit dough with milk, flour, baking powder, salt, and melted butter.

Put chicken mixture in casserole dish
Dollop biscuit dough all over top of casserole and bake at 350 until biscuit is browned.

Make it on the grill. So good. The heat can't be too high or the bread will burn. You'll also have to babysit it. Have your toppings ready. Cook one side until browned, flip, quickly top, close lid. Parts of the crust may burn, but I think those parts taste good as well. This may take some practice, so don't get discouraged. The hardest part is getting the dough onto the grill in the disc shape you'd expect a pizza to have. A little mis-shapened crust tastes just as good, however.