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I'm having a Sprecher Root Beer right now. It's probably my favorite. I do enjoy A&W on tap too!

I just saw a Good Eats episode on tea, and if I remember right, he said that if you brew double strength and add water to make iced tea, then the water you add should be room temp. Colder brings out some of the tea solids and clouds the tea. At least I think that was his theory.

Hershey's chocolate covered marshmallow eggs...and Peeps...and of course, a good, creamy, milk chocolate, solid (not hollow) bunny! BC

I'm so sorry for your loss. I just recently lost my 12 year old Miniature Pinscher, and not a day goes by that I don't cry about it. I miss him so much. I also have a 16 year old cat, and I worry about him as well. It's so hard to let go. BC

Funny, but our little dog Grommit has had a favorite stuffed toy lamb for over ten years now, named Lamby. One day, when we had gyros take-out, Grommit, who is forever begging for handouts, wouldn't even enter the kitchen, where we were eating. I kept asking what was wrong, but he wouldn't...

It's on channel 110 on my Dish Network. BC

I never noticed one bit of difference in the taste of foods after I quit smoking years ago. I kept waiting for the wonderous difference, but it never came. As for salting the food, I don't understand why people care what I do and don't do with the food I eat. If I tend to like things on the...

That's exactly what I do. We're having turkey noodle soup for dinner tonight. BC

I don't know how I missed this - I've not been around as much lately. I'm so sorry for the loss of your son, Dove. May he rest in eternal peace. BC

In my experience, it's always taken a lot longer to thaw a turkey than they say. Of course, I keep my fridge pretty cold. BC

I used to feel that same way until February of 2005, when I caught the flu, and having been a healthy sort all my life, I guess I didn't know what I had. It got worse, turned into double pneumonia, then septic shock set in and I had every major organ fail. Two separate hospitalizations, with...

I have a Penzey's just a few miles from home. I love that place. BC

I would definitely not go with habaneros in a chili competition. They can be far too hot for the casual taster at a cookoff. I've cooked in a number of competitions, and in the friendly ones, we add all kinds of things, but in the official championships, the rules are much more strict. There...

This sounds interesting. I stuff the turkey, but we love the stuffing most of all, so this sounds like a neat way to make some additional. Or it could be used to make stuffing when you don't have a whole bird to stuff. Can you give us some details? I've never seen a slow-cooker stuffing...

I can't believe it! I get up very early for work, so when I turned in for the night, it was 20-10 Packers, as I thought it would be. Nice that they pulled a rabbit out of their hat! If only the Cubs had one of those rabbits.... BC

I really like the taste of Pepsi. Coke is almost thick tasting to me, and leaves a funny aftertaste. BC

That's exactly what I thought. I went through a couple of responses and nobody asked about the chocolate, and so I went back and looked again... I thought I was losing it! BC

DQ, do you really put the stone on the floor of the oven, or do you put it on a rack at the lowest point that you can place the rack? I like a very crisp crust too. BC

Yes, good luck to them. I was there a couple of months after Gilbert blew through in 1988, and it was still a real mess in places. BC

I didn't mean to sound like I didn't like the santoku knife. I was just agreeing that it's odd to see people using them as a substifute for a chef's knife. BC

I've noticed that on television too. People use this knife the way they use a chef's knife, and I have always wondered when I see that, what do they have against using a chef's knife? They work wonderfully for that type of cutting. BC

Well, in fact, you do sound a bit harsh, particularly when you think that I watched some TV chef "slashing away, this way and that" and am some sort of hack because of it. I saw him, not on TV, but demonstrating on a website, the way he uses a steel. Of course I'm sure he has his knives...

I hold the steel in one hand, and the knife (blade facing inward) in the other. I begin with the base of the knife at the base of the steel, and pull the two arms apart. This is the way Jacques Pepin said to do it. I do it just about every time I use a knife. On the other hand, how often do you...

I've used 4S Seasoned Salt for a couple of years or more. We really like it too. BC

A couple of years in a row now, I've watched a mushroom grow to about the size of a person's head in the woods where I do my lunchtime walk. It grows and grows and grows, and then it kind of implodes. Not knowing my mushrooms very well, I don't know the variety, but it looks like the picture...