Katherine

Those wines were probably also bad. Now that you know, you need to keep an eye out for this problem. I was in an Italian market yesterday, and while waiting for my cheese to be cut, I noticed an open display of some sort of white wine. One bottle already had that tan color to it. Some unsuspecting person has already purchased it by now, and when they drink it, they will probably say to themselves, This is different...

Makes a mess and you burn yourself? The milk is always simmered when you make homemade hot chocolate or hot cocoa.

It's not a coincidence. A few reasons why you never see double-yolked eggs in a supermarket: Double-yolked eggs are produced by older hens, which tend to lay larger eggs. So double-yolked eggs might be either jumbo or super jumbo (a size I only see at the egg farm store). So if you bought jumbo eggs all the time, you might see a double-yolked egg in the spring, as the layers reach their second year. At this time, the new layers are laying pullet eggs or even smaller (I can get these at the egg farm really cheap by the flat). Egg farms turn over their hen populations once a year, as the eggs get too large (the demand is for extra-large and large sizes). I believe that when they candle eggs as part of the quality control procedure, they remove most of the double-yolked eggs.

If you do it hard enough you can chip the rim of the jar, too. I've never had it happen, though, and I've been using this method since I was probably 8 since my mom taught me the method. Have you opened glass gallon jugs of olives, like the ones Mabelline is talking about? But then, you being male, have larger hands than me.

The presence of horseradish among your grapevines will neither result in a new form of life nor a new victual, owing to the fact that the plants are too unrelated to cross-breed. The horseradish may, however, compete with the grapevines and cause them to have a smaller or inferior crop, and it will definitely become impossible to dig them without risking damage to the root systems of your grapevines. I suggest you try to confine them to a safer location, and treat the others, cruelly, as weeds.

Yes, it was bad. Yes, you should have returned/refused it and been given either a different bottle or an opportunity to select something else. You may not have noticed, but the color was probably off, too, which the staff should have noticed, even if they weren't looking at the bubbles. Either they were completely ignorant (in which case this is a place you shouldn't buy valuable wines) or more likely, they figured that if you couldn't tell the difference, and they could get away with it.

We used to go to one in our area (which is also now closed). They're great in concept, but in practice, the service was problematic and the food awful, which made it impossible to complain to your waitress about the fact that the Caesar salad had been dressed the previous day. The microbrews were great, I miss that. To quote a passage, highlight and copy it, then hit "reply". Start writing your reply. When you want to insert the quote, hit the "quote" button in the toolbar, then paste in the passage, and hit the "quote" button again to end the section. Then write your reply to the passage. To quote an entire post with its name/date header, hit the "quote" button on the post. The reply window will come up, and there will be a small window below with the entire quote in it. You may edit it to remove the irrelevant parts.

I knew a guy who put horseradish in his guacamole. It tasted so bizarre that the first time, none of us could figure out what he'd done to it.

The big problem is with the jumbo-sized jars that would be so good to store things in, like the ones that come with olives or artichokes in them. They seem to have a much stronger seal than smaller jars, while simultaneously having such a large diameter lid that only a giant could grip them properly.

I live in southern Maine, and people around me drink soda. I drink water.

If you do it hard enough you can chip the rim of the jar, too.

The first entry in a google search refers to "bitted egg white".

The flame on my stove burners goes quite low, but YMMV. Let us know how yours compare under similar conditions.

Sounds good. Let us know how it worked out.

If you google, you'll find a number of sites that seem to indicate it means "beaten".

I always eat my supper at work, and for me, what makes a home-cooked meal is vegetables. So what I have is a divided plate, with a meat section and two veg sections (which may have one or more types in each). The meat section usually gets things like cooked chicken meat, meat loaf, roasted meat. For the vegetable section I prep, cook, and season an entire package or pound of each type of vegetable on Sunday morning, when I am free. With half-a dozen boxes of vegetables ready in the refrigerator, it's easy to have a meal with vegetables, when you don't have the luxury of time to fix any. I just grab a dish, fill it up, and I'm ready to go.

Yes, indeed. Steamed and served with butter and salt.

My mother said to feed a cold and starve a fever, so that if you didn't eat enough calories, the fever would end up coming down when your body ran out of fuel.

Results are in. Check them here.

Chicken, too. Between this and raw & stuffed with fluffy blue cheese spread, you've pretty much get the major food groups covered. The ones that count, anyway.

I would cook them longer at a lower temperature.

But when you see that the other diners in the room have four mushrooms to your five, can you also tell that yours are cooked to order, where theirs were made yesterday and reheated in the microwave?

Wow. Amazing how unmoved kitchens are to the presence of a reviewer, and how impartial reviewers are in the face of preferential treatment. When the restaurant I was working in had a reviewer walk in, you'd better believe that everything was perfect, and there were lots of extras. But you're saying that you'd recognize these as such and review the restaurant based on an experience you didn't actually have, eh?

My MIL used to dip them in flour and fry them in god knows what grease, yee. My favorite smelt recipe: Clean them, remove head, fins, and backbone. Layer in a pan with thinly sliced lemons. After several hours, remove from the lemons, shake off worms , double bread and fry.

I gave up using vinegar in my eggs after tasting it both ways. The vinegar'd eggs tasted like the inside of a chemlab, which is not something I want to eat from a spoon at breakfast. I find, too, that a little vortex tends to keep the eggs from sticking to the pan by allowing them to cook on the surface before settling in. There are so many sauced things that beg for a poached egg.