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I guess it depends what you have on hand too. I only have a pepper grinder... not about to try and grind pepper whilst bleeding. I can however get to cornstarch easily.

so is cornstarch. I think I'd rather grab for the starch personally. lol.

1. Most of the things you need for cleaning your kitchen are already in it. Vinegar, baking soda, salt, lemons... all come in handy for various messes, and with the simple addition of borax, a laundry product, you can disinfect surfaces inexpensively as well. A paste of baking soda and water...

1. When sampling a dish, it's easiest to have a spare spoon on hand. Simply thrashing about in the dish with a spatula until you've splashed some of the scalding mixture onto your face is a BAD idea, and an unrealiable way of getting a true taste of the concoction. 2. Keep burn bandages in...

50s pin up star Betty Page dies Famous 1950s pin up star Betty Page has died in Los Angeles, aged 85. The iconic model known for her provocative poses was credited for helping to pave the way for the sexual revolution of the 1960s. She was admitted to...

LOL... oh my goodness. I was positively stunned and taken aback for a second by a misread.... "the majority of methane in the atmosphere stems from emissions from tundra areas around the world, a significant part of which come from the polar areas.".... to which I mistakenly read...."a...

Does anyone else find it odd that in a world where petroleum has been around for eons, some close to or at the earth's surface, that no organism or creature has evolved that can utilize it for food? There is one man made bacteria that I've heard can do it, but, you would think that nature...

I start boiling down the bones the day I cook the pork shoulder. I boil them up and toss it in the fridge so I can skim the fat off (most of it), before the peas have a chance to soak it up and bind it into the soup. Makes it a little lower fat that way, and I'm cleaning up and packaging the...

that's what I do too. And, on another note Herm... the gelatin melts when warmed up, and it all goes back to being fairly 'soup like'.

not odd at all... silly Englishman got all upset that he got the recipe perfect. ;-)

If you like saucy beans, cook your beans as is, but, if you like thicker baked beans, remove 1 cup of cooked beans in the last hour of baking, mash, and fold back into the crock.

It really does hold a heck of a lot of flavor when it's that thick.

a really good stock will often gelatinize once cooled. It kind of depends just how long you boiled it all, and how much cartilage was in the pot.

Thanks for pointing that out juan... same goes for the much underrated pork stock. I like to buy pork shoulder 'hams', because they boil up into such rich stocks, perfect for making baked beans and/or pea soup.

another stock making tip.... keep veggie scraps (carrot ends, pepper cores, even onion skins) and bone scraps (not everyone makes enough chicken in one sitting) in a bucket in the freezer, and once the bucket is full, boil up for stock.

That's why I still have all my Wiltshire lasers... sure, they're all serrated so they're not good for carving, but, they never go dull, and they rock for paring and chopping veggies.

The only truly good knife I have is a carving knife hubby got from a supplier for Christmas two years ago. The rest are Wiltshire 'laser' serated knives we got for our wedding 10 years ago. They're pretty pathetic, but, with no kitchen to speak of, buying good knives is on the back burner...

Oh and, the roll cutting wasn't as hard as I was prepared for it to be, but, it did make me wish I had a good quality filleting knife. As it was I only dared cut it about an inch thick. With a good knife, I'd have cut it a lot thinner.

I have silicone ties that I used. They slip a little bit but once you learn how to tie them, they're not too bad to work with. And since butcher's twine walks away to be used in craft projects, etc., I at least always know where my bright pink silicone ties are. lol.

So, last night we had company over, a gentleman who works for hubby's company in Houston. Since he's been in hotel rooms for weeks doing his tour through, I figured I'd give the boys a list of homecooked meals to pick from. They chose stuffed pork loin roast (the one item on my list that...