Melinda had those 'bug eyes' and was in outer space as Ramsey said. She deserved to leave. She couldn't cook angel hair pasta? C'mon, give me a break??!!! 5 flippin' minutes in boiling water and drain. How do these folks get picked. Robert is back. Okay, I like the guy. He is funny as hell. But he left for a heart condition and came back not only looking like he GAINED WEIGHT but with a real superiority attitude that was not deserved and will be shot through full of holes before the next episode. I have symathy for heavy people, but the dude is like 500 lbs and had a heart scare and if nothing else it looks like he has gained weight, not lost. Somewhere Richard Simmons is quivering in his shiney shorts@! I'm not just picking on her. Lovely (who the hell names their kid that?) is a loser and will go home soon. This character who wants to fight Ramsey is a psycho and must either have a hidden agenda or the whole thing is staged. I'm not sure what to believe anymore. It's all fun, but it is getting extra hilarious with the contestants. I guess that is what reality T.V. is all about. Duane

The classic chef's knife is the Western cook's workhorse ''all-around'' knife. The curved edge allows the knife to be ''rocked'' for dicing veggies with a rocking, chopping motion (that curve is called ''rocker''), and the wide blade gives enough handle clearance to avoid rapping your knuckles. The blade is rather heavy and has a thick spine (the part of the blade near the handle) so that it has enough power to chop through light bones, like chicken or fish. The edge is beveled at 25 or even 30 degrees, so that it can handle that heavy work without damage. The steel is somewhat soft, again so that it can do heavy work without chipping. The point is sharp and, well, pointy, to handle more delicate work, like slicing an onion for a fine dice. The blade is fairly long, so that it can slice largish things without lots of sawing. Many Western cooks will use a chef's knife for 90% of kitchen work. The santoku is a fairly recent design, from the Japanese kitchen. Here the story is a little more complicated. Traditionally, a Japanese cook has many knives, each one specialized for a particular function. He'll have a deba for heavy cleaving and chopping (including meat or bony fish), a nakiri for fine vegetable slicing, a yanagi for slicing soft fish (but not bones or meat), and probably multiple sizes of each. These knives have specific shapes, and also different types of steel (how hard, how soft, how brittle, how tough), and different edge bevel angles (a yanagi might be very acute, 0 degrees on one side and 12 degrees on the other, while a deba might be 30 degrees on both sides). It wasn't necessarily practical for the Japanese housewife to own all these specialized knives, so the santoku was developed as a sort of general-purpose knife. ''San'' means three - as in fish, meat, and vegetables, or as in slicing, dicing, and mincing. It is still primarily a slicing knife for more delicate use. The edge doesn�t have enough rocker or knuckle clearance for the rocking dicing motion of a chef's knife, it isn't beefy enough to crunch through a chicken back, and the edge usually has a fairly acute bevel and, if it is true to its Japanese knife-making origins, is made of somewhat harder steel. So there you have it. If you prefer a lighter, smaller knife and don't expect to do a lot of heavy chopping - or have another knife for that work - the santoku might be the right choice. If you want one knife to do everything including big/heavy work, the chef's knife is more versatile. There are many variations, too. The classic French pattern chef's knife is lighter with a bit less rocker than the classic German chef's knife. Now that everyone makes a santoku, the average santoku may not have the acute bevel or harder steel that the original ones had. I have a santoku (or, rather, a Western-made copy of a santoku) but don't use it much. I have a traditional heavy, forged chef's knife (French pattern) but don't use it much either. Instead, I use a 10'' chef's knife with a slim, stamped steel blade that I ground to a 15 degree bevel. I do almost everything with this knife except chopping hard stuff (I use a $10 cleaver to chop up chicken backs etc) and preparing Chinese food (I use the traditional Chinese vegetable cleaver for that). Realistically, most of my prep time with the knife is spent making piles of diced and minced veggies, and I like the fast rocking motion of the chef's knife for that.

Oh, I remember now, it was Justin Wilson. :) Here is today's recipe from the Oklahoma Gardening show: Spicy Green Bean Salad 2 cups green beans (about 1/2 to 2/3 pound fresh) 1 cup finely chopped peeled cucumber 1/2 cup chopped red onion 2 tablespoons chopped cilantro 2 tablespoons white wine, cider or sherry vinegar 2 teaspoons chopped fresh jalapeno pepper 1 teaspoon honey 1/2 teaspoon salt 1. Trim stem ends from green beans. Cut beans into 1/2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add beans and cook 2 to 5 minutes until they turn bright green and are tender-crisp. Drain beans, and then submerge in a bowl of ice water for 2 to 5 minutes, until chilled. Drain again and set aside. 2. In a large bowl mix all ingredients. Cover and store in the refrigerator at least 2 hours to allow flavors to blend. Serves 6. Nutrition Facts Servings per recipe: 6 Calories 23 Calories from fat 0 % Daily Value Total Fat trace 0% Saturated Fat trace 0% Cholesterol 0mg 0% Sodium 181mg 8% Carbohydrate 6g 2% Dietary Fiber 2g 7% Protein 1g 2% Vitamin A: 6% Vitamin C: 14% Folacin: 5% Calcium: 2% Iron: 3% Potassium: 4% Barbara Brown, Food Specialist Oklahoma Cooperative Extension Service 6/11

<Individuals may become sensitive to high pitched sounds as they age> I guess this must be the reason that I cannot stand to listen to screaming children, but then I've never liked high-pitched sounds or voices. At this stage in my life, I especially hate the sound of any kind of screaming. Sometimes I will watch snippets of The Donna Reed Show or Leave It To Beaver in the morning - during commercials of CBS This Morning, or while waiting for Perry Mason to come on, and I find the 1950s family shows to be a bit irritating - partly because of the rigid stereotypes and partly because they are way too conservative. Wally and Beaver were never allowed to express themselves fully, and when they did, they were reprimanded for it - no individuality was allowed. And Donna Reed was too much of a stereotypical housewife, although perhaps less so than June Cleaver. Some of my tastes in entertainment have changed, and some have not. I still like a lot of music that I liked when I was a teenager, but I also like music from when I was in my 40s. There's not a lot of 21st Century music that I like, but there is still some. I have not bought new music as often as I did before the turn of the millennium, however, as it has not had time to grow on me. There is some that I like - just not quite as much as previously. One of my favorite periods was when I was in my 30s, and one of the worst was when I was in my 20s. Recently we've been watching reruns of Schitt's Creek, which I love, but somehow I missed it when it was first on. Maybe because it was on Netflix, which we do not subscribe to and do not need, since we have more to watch than we have time to watch. We have Samsung TVs in our living rooms, and we get a lot of Samsung streaming channels, including the Wipeout Channel, which is one of our favorites. We watch a fair amount on DABL as well. In addition to TV reality shows being scripted, Hollywood movies follow strict guidelines as well. I took a screenwriting class in Hollywood around 1993, and I was taught that certain things were supposed to happen on page 12, for example. Screenplays can almost write themselves, if you have the right software. I have Finaldraft, but I've never completed an entire screenplay😵 I'm fairly good at pitching ideas, however.