judiu

Hmmm, might have to try that with shrimp...

Indeed, a marketing ploy! When I worked in a bulk food store with a cheese counter we had a lot of gorgonzola bits, so we broke them down a bit further and sold them as gorgonzola crumbles for salad. They FLEW out of the store, much to my boss's surprise!

Oliver, sounds like you're not a big bread consumer. Try freezing half the loaf; it'll toast up just fine!

Loaded answer, too! %○ %)

Define, please!

Yeah, but you won't get sick if you swallow!

Kim, I read a hint in a church cookbook just today, if you dip your cookie cutter in warm oil, it will cut sharper lines!

Basquecook, I sure hope you live far from Florida, else I might have to mug your youngun' for his/her lunch! %)

Open the oven door, give the meat a hard look, and think mean thoughts. If it falls apart, it MIGHT be over done... %)

"Rocky Mountains High" brownies? Red River chili? John Denver milk punch? Colorado basically means "red", so make of that what you will! %)

Now, if they'd just make that with a 12 V inverter...

Hmmm, cajun injector with chicken broth and a jot of LS?

Low sodium Swanson's, both beef and chicken. Use them for rice, couscous, some pastas, instant potatoes (hangs head in shame) and the like. Quick, easy and not too expensive. Also good for braises.

Just a thought: "they" make something called "smokers' candles" (the name's a gimmick, they're just largeish unscented candles) that you put around and burn to remove cigarette smoke from the air. Don't see why they wouldn't work with the liquid smoke scent, too! HTH! The "ash tray" smell should not be a problem, since it's not tobacco smoke you're using, but woodsmoke.

Ann_T, I really hope Moe's a big hardworking man; that's a heck of a breakfast for a desk jockey!

Brilliant, Shel!

Jmacnaughtan, what's the "flapjack" layer? I've only ever heard the word in its American context, as a pancake, and that sure don't look like a doughy pancake to me!

Couple of questions: is the licorice called for licorice root? Is it shredded or otherwise cut up? Since the flavoured water is the marinade, doesn't changing it thin it down too much or do you change the aromatics as well? TIA!

I Can't Believe It's Not Butter is made with water beaten into it, so that needs to be taken into account, as well. All the "low fat" margarines are, which is why you get toast that tastes waterlogged when you use them.(Shudder). Give me the real thing, and I'll die fat and happy!

Or the vodka, after soaking anise seeds in it overnight. I wouldn 't use too many, maybe a scant 1/4 tsp. to the 2 oz vodka, and maybe a little sugar. Just sayin' ... Maybe bash them up in a mortar, first, though. ETA: Violence

Why don't you make a single cupcake to try out the glitter gel. If it works, great. If not, THEN worry about alternatives!

Cold water, or luke-warm, or ice water?

gfweb, did you make those gnudi or buy them? If homemade, can we get the Rx, please? Pretty please?

JNW, the Knob Creek was the 100° proof bourbon.

Nicholas, the reason for the sides being good is that they cook faster than the middle of the cake, so the middle is where the gas has a place to go and expand.