Member Since Dec 7th, 2006
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Dec 9th 2010 10:51AM Some interesting commentary here. Unfortunately, WENDY'S has joined the fast food trend: cut quality to cut cost but raise prices. ARBY'S no longer offers their traditional french fries; only the so-called "curlie fries" that are lousey. And have you-out-there noticed that DER WEINERSCHNITZEL has discontinues onions and bell peppers wich their Italian Sausage? How sad.
Dec 9th 2010 9:15AM Wendy's "new" french fries are even lower in quality than their "old" ones: greasy, some mushy, some like hard little sticks, WAY TOO SALTY. "They'd make a freight train take a dirt road on a rainy night."
Jun 23rd 2010 8:22AM One more good reason to avoid Cleveland....
May 19th 2010 9:28AM One more loser from "Campbell's Kitchen." To bake the chops for 20 minutes at 400* will turn them into shoe leather. Four cups, dry, pasta will feed a small army. PLEASE, AOL, either edit the CAMPBELL SOUP CO ads or can them. (No pun intended.) For those "novice cooks" intrigued with this so-called recipe, brown the chops in a frying pan. Place them in a baking dish. Pour on the sauce. Bake at 350*, covered, for 20 minutes. Serve with some garlic bread and you'll do OK.
May 1st 2010 8:43AM Removing stains is all well and good. There is however, a hidden side effect: planned obsolescence. Detergents systematically wear down fabrics. The clothing industry supports the detergent industry because the more clothing is washed and dryed - in a drier - the quicker it wears out. The "lint" from your dryer is nothing other than fabrick that has been chemically shredded from the clothing as it was washed. Back to detergents, TIDE is the harshest. TIDE will remove virtually any stain from concrete. It cleans your garage floor or driveway better than any product offered by the auto parts stores. Never use it on your clothing! Rather, use the ecology friendly detergents from SEARS ROEBUCK and dry your wash on a clothes line. Your washed items will last twice as long.
Apr 22nd 2010 9:26AM What works for "skid marks"?
Apr 21st 2010 10:05AM Gloria: So what's youir recipe?
Apr 21st 2010 8:17AM YUM! I too am a Deviled Egg affectionado and will try this twist today. This may be superior to my method of simply adding a coupla minced chipotle peppers and adobo sauce to the batch. Jalapenos are unnecessary, as is paprica. But then what does Emeril know? He's a good showman but a lousy cook.
Apr 2nd 2010 9:52AM How in the world did this idiot get on the internet?
Eggs are no longer the "bad guys" with regard to cholesterol. And her so-called Deviled Eggs are no longer Deviled Eggs. Why not call them Avocado Eggs? Or just make guacamole and put that in the egg white shells. Looks to me that she's the kinda moron that's bring a can of sardines to a fish fry.
Mar 22nd 2010 8:40AM I'll drink to that. I'll drink to anything. I'll drink to a train wreck.