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o-gal

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19 Good
  1. We just got the baklava episode and it was pretty good. I wonder if Bridget was taking her joke from Blazing Saddles - she's cool enough that I think she was :-) (In case you missed it, Julia mentioned how steady her hand was and Bridget said yeah, but I shoot with this hand)
  2. I tackled the Sticky Buns for Christmas and I followed the recipe to the letter. Mittengirl is right - the goo is incredible but the buns weren't all that much better than other recipes. I made them up on Sunday and used the recipe's directions to put them in the fridge. You can do that for up to 14 hours. Got them out early the next morning and let them sit, as instructed, for 1 1/2 hours to warm up. They didn't appear that much more risen, so I gave them a slight rise in a warm place for another hour, then baked them. They were awesome! However, letting them sit means that the buns absorb a little of the goo, so there wasn't as much to scrape out over the buns. But they were still really, really good.
  3. We just got the first episode of CC this past weekend. Why all the extreme close-ups on the cooks? There were at least 3 after I started noticing them, one when the cook was talking about doing something in the recipe but while she's doing that, it just shows her from the shoulders up. I liked the new cook, Christie, and I hope she gets to do more. She has a great sense of humor.
  4. Thirded on the front porch, except that I liked everything except the flared columns. The homeowners do not have a lot of say in some things that happen on the show, since sponsors and other people involved with the show make a lot of the decisions. It was probably done to highlight the flexible sheathing, so whoever makes that stuff ponied up the materials as long as they put lots of curves in using it, and it got its own highlight segment. If it was me, I'd say sure, put them in - and then right away after the show packs up and leaves, I'd be having someone rip them out and redo them. About the homeowner - did anyone else get the impression that she was constantly auditioning in hopes of getting some role on TV somewhere? It was just the way she phrased things and how she posed herself when on camera. Maybe she knows how Kevin got on the show and thought that maybe this was a stepping stone to another career. It even makes me wonder about whether the whole "surprise" change in how to handle the woodwork was planned by her all along because her mannerisms were so odd every time they discussed the woodwork.
  5. I saw it this weekend, and I think it's true that laughter can be contagious. I was laughing just watching them laugh, and trying not to laugh, and continuing to do things that would make them laugh. Somehow I get the feeling that if CK was still on the show, they would have had a much more subdued ending. Probably Bridget and CK eating them and talking about how good they are. Not making jokes and licking the plate.
  6. Am I mistaken, or did we really, seriously, hear Elle say that you shouldn't microwave potatoes because microwaves cook "from the inside out"? How in the world did that get into the script? Something like that shoots down all credibility for ATK and all of its "experts". Someone please tell me I didn't actually hear that.
  7. Putting down carpet is not going to fix the squeaks. At the most, they are not as noticeable. The correct way to fix a squeaky floor is to use screws, not nails. They even make screw kits that you can screw down through carpet, and the head breaks off flush with the floor/subfloor. But with any older house, new squeaks will develop over time. And besides, you don't want to keep it deathly quiet for a baby, barring any medical conditions. Babies need to learn to adjust to the natural noises around them in the household. It might take awhile, but the baby will get used to the squeaks.
  8. I agree - the dynamic was a little strange. First you had Julia demonstrating to Bridget how to cook steak on cast iron, then you had Dan demonstrating to Julia how to roast a chicken on cast iron. It needs someone that they can "teach" that we know does not already know how to do it. I think the best thing TOH did was hire Kevin as an "every man", although now he's way beyond that. My bet with Dan is that he has Bell's Palsy, which can affect 1 side of your face. The drooping was very noticeable in his science segment, which was terrific, and a little less so in his cooking segment.
  9. If you look at the pictures on the website for the house (https://www.homeaway.com/vacation-rental/p3495156), where they used to have the audience sit is a dining room. My guess is that they were always too cramped in that location and maybe they decided to move it to the garage to be able to spread out. I don't think it looks creepy but definitely makes you feel like the audience is being shunted away like a bunch of unwanted pests.
  10. Wow, the CC house is gorgeous! But at $450 a night, minimum 3 night stay, it better be :-) Made my second recipe from the ATK cookbook last night - Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews. It's from 2010 (had to find that out online, since from what I can tell they don't have any information in the book about what season the recipe was from.) It turned out great. But I killed CK in absentia because I dared to substitute - chicken for the shrimp, fish sauce for the oyster sauce, and peanuts for the cashews. I sautéed the chicken at the same time as the eggplant, since it would need to cook longer than shrimp.
  11. My husband bought me the ATK cookbook that covers recipes through the 2015 season. I tried my first one a couple of days ago - Spaghetti With Pecorino and Black Pepper. As ATK always claims, if you follow the recipe exactly, it will not clump and you'll have a smooth cheesy sauce that is guaranteed not to clump. Well, it clumped, Horribly. It still tasted great, if a little strong on the pepper, but I had huge clumps of cheese. My son loved them :-) I did sub in farfalle for the spaghetti but that should not have caused the clumping. The recipe as printed in the book does not state that the pecorino romano needed to be freshly shredded and I think that's what caused it. I did not have enough on hand to freshly grate the 2 cups called for, so I bought some already shredded. I think it's the stuff that they use to keep the shreds separate that probably interfered with the recipe. Does that sound plausible? I'd ask on the ATK site but I'm not willing to sign up for their latest offer just to be able to see the recipe.
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