rooftop1000

Well if you had specified Sea Urchin....it may have been better Nah T

I have been thinking about making Dave the Cook's Barbecued Shrimp which I have made many times since the great Pig Pickin'. But I realized after a while I that I had stopped looking at the recipe, and I never made the same amount so it actually started coming out funny and not HaHa funny so it will be back to exact measurements next time for me. Anyone have a go to recipe that you sometimes need to check to see what's wrong with dinner This is of course very differant than people who wont use Salt and then say your recipe sucked when they made it tracey

Next time you see the roasts on sale just cube them up for stew now I really want something chocolate....thanks tracey

I have recently gotten hooked on stewed lima beans at a couple of local Greek restaurants.. they both called the dish Gigantes No recipe but there was definatly onions and tomatoes and the creamiest huge Lima beans I have ever had tracey

You can also make your very own "ice wand" to cool down liquids, combine this with an ice bath, and you can cool down liquids/semi liquids within 15 mins. Now, you can buy ice wands at restaurant supply places. but if you're cheap (like me) save your milk jugs, wash them out, peel off the stickers, fill with water, place a piece of cling film over the top and screw on the cap firmly. Freeze. Drop into your liquid and stir the liquid every few minutes. ← absolutely...in the time it takes to make stock you can freeze up soda or milk bottles to cool it off later...I use 20oz soda bottles tracey

Pork chops just like grandma used to make, roasted cauliflower and sweet cinnamony butternut squash puree no pictures tracey ...who wants a cookie now

I will simply describe my first 3 days in my towns very old family bakery...actually my mother worked there for a while in H.S. first day I panned rounds of cookie dough (chinese choc chip) second day started with "mold patrol" then I spent a long time gluing doilies to cake rounds third day got interesting, I got to squirt jam onto Linzer cookies I am sorry to say that on the 4th day I woke up at 4 am and said what are you freekin nuts and went back to sleep.... hey I was 19 and it doesnt take long for that sweet almondy smell of a bakery to make you gag but as to finding you a Job....are there any full service hotels in the area? thats one option I havent seen mentioned tracey

Hmmm the Lotus...how about some crossed frogs legs... ok I'll stop now

Was that Ronnie in the Chicago episode???? tracey

Widely opened has Got to be an Oyster Milk and water...how about a Thai coconut soup Congress of the Crow...grilled quail tracey

Why not just come up with a better story so customers will explain it to each other? If customers are passionate enough to be curious about the name, then they'll be passionate enough to evangelize on your behalf. ← How about something like " I was trying for a 10 but think my burger is a Solid 9" tracey

My grandmother had one installed in the late '80s and being an Italian grandmother she cooked a lot of pasta After about a year of that tall pot of boiling water under there the display of the microwave got kind of crazy, showing partial or random images sometimes. Perhaps old technology, perhaps way too much steam, but she also had a Jen-Air with a downdraft vent under it.... tracey

Yesterday The "ding" of the toaster happening the exact moment that the butter in the frying pan sizzles for my eggs eggs in toast out flip eggs butter toast eggs out 90 seconds from "ding" to yum I like snowdays tracey

But if you have soft pretzles you need Obatzer/Obatzda 8 oz Camembert 2 oz Butter 2oz Weissbeer Salt Pepper Paprika Carraway seeds Thin sliced red onion Blend first 3 ingrediants Season with next 3 Top with carraway seeds and onion Yummy tracey

Must have crispy bacon on top too tracey

Maybe one of the Fair Trade Organizations have product coming straight from a growing area tracey

Orange shrimp on paper thin slices of cucumber at Le Perigord....late '90s tracey

I was going to say hors'd oeuvres...well I just did...because they sold very well at the last caterer/store that I worked at, and all we did was re-package some really good stuff. Spinach/cheese packets, mini chicken wellingtons etc.. Then my mind wondered thinking about the Kosher part which of course makes one think of Sausage but how about some chicken sausage patties, like b'fast sausage and some apps like sausage in puff or other pastry So I really was still thinking hors'd oeuvres I'll shut up now tracey

I will start that you can have shoulder or rib chops... rib chops are the little triangular ones you can eat like a lollipop ( quick cook) shoulder chops are much larger and usually hve a couple of different muscles in them...cook slower usually Leg steaks I believe are the ones with the small round bone I think I would want the legs whole for roasting or grilling Definately the loin chops and the shanks...and probabley shoulder chops, cause you can still grill them...at least I do Will you make lamb burgers or meatballs (yum)...or more stew? oh and Proper Shepards pie yum yum tracey

I dont think I have cooked anything smaller than 5 pounds ...often up to 9 or 10 It will all actually taste better reheated gently the next day if that help any tracey

If Dean says its best the 2nd day ....then it is http://forums.egullet.org/index.php?showtopic=20669 tracey

head for the Food Network site and check some of the Neely's recipes tracey

I have always called it the "High note" in a dish. Especially heavy or pureed soups. A little lemon, lime, vinegar, or Hot sauce can perk things up without added salt or fat ...All the Hispanic girls I work with bring a lime when they have soup for lunch tracey

scene 1 act 1 you have a really nasty slice of gelatinous supermarket cheese cake and some chocolate chips in the house how about if I melt the chips and add the cheesecake and rechill? too much chocolate to cheesecake....add some more cream cheese now its grainy screw it add an egg, some vanilla, and a little flour and bake it ahhh oven is finished preheating , wish me ...umm brownies tracey

Not that any of Us ever use packaged foods using a lower temp/time than the instructions seems more important there. The only thing my Grandmother ever burned was Mrs Smith's pies after she got a convection oven tracey