Okay, I see it everywhere...Ramen. I bought it , I've made it, I feel like I should really like it but I just can't get past the fake salty taste. What could be bad? I like noodles...I don't understand, but there it is. I am anti Ramen. What favorite are you secretly not so fond of?

I really want to eat more fruits and think, hmm today I will buy more fruit, but when I am in the grocery store/farmers market, nothing comes to mind on what to do with it. I do love fresh fruit but get tired of eating them as is. I know there's a million recipes out there...but pies and desserts are not a daily option. I am not much of a dessert eater.What is your favorite way to incorporate fresh fruit into everyday and what fruit do you favor?

I don't want them to be offended.......Nah, just kidding. I wanted to see what it felt like to spam.

I've been nostalgic for my grandfathers homemade chianti vinegar, and with spring and salad season coming soon, I would like to make some myself. Anyone have experience with this and can give some advice? I've browsed the web and have some info, but would like to hear from my SE family.

Another thread got me thinking. I have never made Hamburger helper or its friends, tuna helper and I think theres a chicken helper, or the infamous blue box of Kraft macaroni and cheese. However I can eat a box of prepared Beef Rice A Roni, like people eat Ramen, although I think they ruined it when they put dehydrated carrot pieces in it. I was also thrilled when I saw the Stove top single serve cups. Love the Stove top for an instant stuffing craving. Are there any you will use and those you will not?

Planning and planting the garden and my husband requested eggplant. I am only planting one plant, since the only way he eats it is breaded and fried in thin slices. I don't care for eggplant in any form, so I won't be partaking, but I will cook it for him. Anyone else have a food they will only eat one way , no variations?

Just read this in Zagat, here's a link to the article:
http://www.zagat.com/buzz/food-network-bringing-better-chow-to-baseball
Also the link to FN;s menu and ballparks
http://www.foodnetworkeats.com/admission.php

They must have some amazing PR and Marketing people to come up with this plan. No suprise they won't be putting it in New York, Chicago or Philly...we are rather vocal, but I am sure the cities listed have something to say on this?

I just stumbled across a well known cooking blog that had a question posted about a new product put out by a big American food company. What really bugged me was the direction of the comments and the animosity toward a product than not one of them tried! It was like our leader doesn't like it so we don't either....never tried it, but we won't if she won't. The few brave souls who said they used it and liked it were immediately assaulted. I thought this was a top rated site, but after one reading, I am not inclined to read anymore. Am I the only one who finds this sheeple mentality disturbing? At least on Serious Eats, we have gotten into some testy, but civil disagreements and have listened to all sides equally.

This week , I am not thrilled with anything in my fridge. I tune into cooking channels to get inspiration and all of the reruns make me shut it off. I am tired of browsing the web....food burnout. I have no inspiration at all. I know it will only last a little while. How do you cope with food burnout? What gets you back on track?

I love the little sweet gherkins, but the first thing I do when I get a new jar is to open it up and add a few dried chilies to let them steep and add a spicy element to the the brine. I also re-use the brine adding veggies, sometimes do a cheaters 3 bean salad, since the flavor is already there.Does anyone else doctor up your store bought condiments?

I'm having chinese tonight, and while I was cutting up my bell pepper, green onions, garlic, ginger and mushrooms earlier today, I wondered if there is any loss of nutrients due to Mise en place? I know every restaurant in the world does this, so it can't be too bad can it? I've always heard/read that when you pick vegetables from your home garden, you should use them right away to prevent any loss of vitamins.

I just saw another recipe for a "Philly" Cheesesteak, that involves marinating the meat in red wine vinegar and using funky cheeses..I don't understand how the simplest of concepts can be so screwed up time after time? Call it something else for crying out loud, name it after your first-born, anything! Anyone who loves and understands a good cheesesteak, please look at this recipe and let me hear your thoughts.
http://blogs.babble.com/family-kitchen/2011/02/17/hoping-for-phillies-tickets-make-a-philly-cheesesteak-sandwich/

I see them in my profile but, my comments are not showing up on the page. I get the updates when a new comment is added to the topic so I know somewhere out there, my comment has been accepted. What is up with that?

A couple of weeks ago, I made sticky buns and saved half the dough in the freezer for another time. I want to use the dough, but I want something other than sticky buns. Can it be used for doughnuts or danish? Any other great ideas?

I've been craving a Reuben for quite some time, and where I live, you just can't get one...so tonight I made them at home and they were fantastic! I used Saveur's recipe for Russian dressing and the Corned beef was meltingly tender.I used Jarlsberg swiss and seeded rye and the homemade russian and drained sauerkraut. Didn't have a press, so I put a piece of foil over the sammiches and put my heaviest cast iron skillet on top. I was thrilled at the result. Anyone else make something fantastic at home lately that they can't get in their neighborhood?

I've realized I do some strange things, one in particular being when I come home from the grocery store and have purchased fresh lunchmeat and cheese, the first thing I have to do after I wash my hands and before I put all of the groceries away is to have the first piece of cheese out of the package, and it has to be Land o' Lakes white american sliced thin. Doesn't matter if I have frozen food sitting there or perishables, I got to have it and I've always done this, but only now wonder why? Anyone else have weird quirks about food?

We don't eat fried food generally, french fries sometimes, maybe shrimp, and those are always take-out. I do admit I love the bloomin onion. A guilty indulgence, I have it perhaps once a year. I saw a copycat recipe, but I can't bring myself to try it because I hate the smell of deep frying in my house and then I have all that left-over oil, that I won't re-use. Anyone else have cooking methods they just won't do?

I purchased a couple of bags of organic frozen mustard greens and Kale at my supermarket, because they were ridiculously inexpensive, but all of the recipes I read call for fresh greens. Did I just waste my money? Whats good to do with the frozen variety? I know you have to squeeze the moisture out and II really like greens, and would like more than just soup recipes.

I had dreams of the menu of one of our favorite small neighborhood restaurants, that we haven't been to in a while. We finally got a chance to go back and I ordered everything I was craving from there. The baked clams with a luscious garlic butter for my appetizer, the amazing blue cheese dressing for my salad and the steak and lobster tail dinner. They must have changed chefs because the baked clams weren't the same recipe, not even close.The blue cheese dressing that was the best in the world was now all mayonnaise and very little blue cheese and awful and the steak and lobster were mediocre. I actually cried right there in the restaurant! I missed the memory of those wonderful meals there, and wished I had never came back . My husband didn't know what to do, since I am not a crier. I never experienced this before. Has anyone else had this happen over a meal?

Ham sounds so boring, but truthfully, I can't remember the last time I cooked one, so this christmas, we are having baked ham. I usually do scalloped potatoes and brussel sprouts. How can I make this more exciting?

I am trying to incorporate more fish into my diet, but I am stuck on what sides to put with salmon. In the summer, its no problem, I usuallly use a salad, but for the winter I want something more substantial. Any ideas?

Neither is apparently good for us, but I can't live without salt. Even with my sweets, I have to have a salty element. What about you?

Every show I watch these days has lamb , lamb and more lamb. I saw some gorgeous looking little loin chops and would love an easy and extremely tasty recipe to use them. Only problem is I don't like mint. Any suggestions?

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