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Oh my gosh! That looks SO GOOD!

Kevin: Great pictures, great recipe and a great story. You made my night. Thanks for sharing all that!

You look like you should immediately advance to MasterChef. Say hi to Gordon Ramsey for me! :D

So there I was on Twitter today and someone I follow posted a recipe. They did NOT know that Peg and I have been dealing with a broken furnace the past few nights (chilly and damp nights, no less!). But because of that, the recipe really sounded like a good idea: So without too much...

Just awesome. I have some Julia Child shows on DVD and whenever she teamed up with Pepin...it was absolute magic. Two great personalities. So engaging.

I. Want. That. Pie! :D Looks great, Kevin! :thumbs-up-smiley:

The meat thermometer is the single tool I credit the most with helping me drastically improve my cooking. I can't imagine why I never had one until a few years ago. Simple device that takes so much guessing out of the equation. Good luck, Nelson! I need it too. I can't cook nearly as well...

And if you don't have one, get a meat thermometer ASAP! Pork (especially thin chops) are easy to overcook and become dry. I was cooking turkey burgers last night and my meat thermometer stopped working. :angry: I didn't wreck them though. :D

Cream of Celery soup. Oh man. So the celery hadn't actually gone past, Kevin?

Them brownies look mighty tasty... DaveF's responsible for snacks at the next administrators' meeting!!! :D

I think the confectioner's sugar just adds a complementary bit of flavor to the deep chocolatey goodness of the brownie. But its got to be just a light dusting. Some of the images I found on the internet are just way too much--kinda like a powdered sugar donut. Like this: You CAN'T BREATHE...

Now THAT'S what I'm talking about...! :D

All "true" brownies have some confectioners sugar sprinkled on top. Just sayin'! ;)

I clean as I cook, too. It's kind of built into my DNA. My dad was a big dish washer too. I learned at his side.

I think us folks that wash the dishes are always critical of those who do the cooking! :laugh: I am constantly amazed at how many knives my wife can use for the simplest efforts.

Sounds like a classic punch line from a 1960s Catskills comic.

"I LOVE rusty meatloaf!"

Josh & Kevin: Both of those meals look absolutely delicious! Yum!

Here's an evergreen topic always up for debate: BEST WAY to COOK BACON!

Sure looks better than a bag of chips.... :D

Livin' life on the edge, huh?!? :laugh: Fancy stuff like PB&J? Grilled cheese? :thumbsup:

I just informed Peg that youse guys have been talking about grilled pork chops the past few days and that I now have a hankering. We'll be heading to the market shortly! :D

They were SO tender and tasty. Peg and I were thrilled and a bit surprised as to how great they were. We actually picked them up at one of our local supermarkets in a Buy One, Get One Free sale. The best part about that?? We've got another package of them in the freezer! :D

I took a bit of a shortcut tonight with my ribs and corn on the cob dinner: But I've got to tell you, it was yummy! And very tender! Those Hatfield ribs...HIGHLY recommended.

Dave: That IS a bee-yoo-tee-full cook on that filet. Johnny: Glad that cowboy steak came out so well. Would have loved to have seen pix (or taken a bite!) :D

Low and slow, for sure. Maybe even lower and longer than Dave's suggestion. I love me a cowboy steak.

We're actually talking about an Instant Pot, Stan. It's a device which can double as a slow cooker..but also cooks certain things (like rice and steel-cut oatmeal) quickly--kinda like a pressure cooker.