Search results

I once opened a chicken egg that had a lot of blood and a partially formed embryo in it. We got those eggs from a farmer who advertised good prices on eggs. Prices weren't nearly good enough. Didn't do my appetite much good.......Nor would pig's ears or intestines..;-):lol:

What is funny, is the fact that the turntable in the microwave never gets hot. Gee, a hot flash. Why don't we make microwave dishes out of the same material as the turntable.;-):roll:

We have Pyrex and Corningware dishes with lids that work after a fashion, but they get really hot in the microwave. Jan bought a set of bright yellow plates because she liked the color. The plates were made in China and a note on the bottom attested that they were microwave-safe. While...

I used to be able to click on the little crooked arrow after the last poster's reply and be taken directly to the last reply on the topic......It doesn't work anymore. Is this now normal? See how lazy we get.;-):lol:

Has anyone here successfully used those little egg cups with the lid to cook eggs in the microwave? I can't seem to find the combination between mostly raw and petrified.

YouTube - Canada's Highway of Heroes

I think we have different ideas as to what tomato paste is. To make "a few gallons" of tomato paste, you would need to skin and remove the seeds, and stew down and puree about a hundred pounds or more of tomatoes... I know some brands of tomato paste have seasoning but I prefer to use my...

I've heard of hunting dogs.....but not fishing dogs... Fishing Dog - Video

Making tomato paste seems a lot of work when a can of Hunt's great tomato paste can be a low as sixty cents a can.(we buy it by the case lot) Whatever turns yer crank..;-):lol:

I've never met a good Italian cook that didn't occasionally use a bit of tomato paste in a tomato pasta sauce.

Sorry Natarag. I don't subscribe to any theory that suggests that one gender is somehow more competent than the other. I've cooked ninety percent of the meals in our house for forty odd years. This says a great deal for my wife who is a great cook, but she has stepped aside because she knows...

I tried it with a whisk. I beat the batter vigorously with a whisk for about six minutes. It turned out fine.

No. I don't have an ulcer. I just have an aversion to chewing raw garlic. Some salad dressings I like are about half garlic.

Funny. Garlic doesn't bother me when it is cooked into a curry or a stew or even raw (finely chopped)in a salad dressing, but if I were to just chew up a clove of garlic, I would go into terminal heartburn that would require a cup of half and half to cool.

Sounds good Talloola A few years back I bought a set of crumpet forms. They are just a round metal ring about an inch high and maybe five inches in diameter. You can whip up a kind of two egg omelet, put one of these rings on your hot greased pan and pour in your omelet. Once it is in and...

[quoting Yukon Jack] Céklasaláta Beet Salad This recipe comes from Konyhaművészet by János Rákóczi. Beets are commonly found in the Hungarian markets and are most often pickled or made into salads like this one. Ingredients: 1 kilogram beets Vinegar Sugar Salt Caraway seeds Water 200 grams...

From the top of the OP: Back to Google News Nun becomes top-selling Polish cookbook writer. Amazing what a little reading can do.;-) By VANESSA GERA (AP) – 22 hours ago

My favorite is Zan's baked beets. In defence of canned beets for pickles, I find they are as good as the pickled beets off the shelf at the supermarket. If there is an advantage, it is that you don't end up purple up to your elbows. I know you can use rubber gloves but we always seem to...