rooftop1000

100 grams is a serving of cheese or meat at a charcuterie...a little less than a 1/4 lb that what you mean? Tracey

putting raw garlic in a bottle of oil and putting it in the cabinet for a month ...yes botulism roasted garlic can be kelt covered with oil in the fridge though t

Marlene...calling Marlene My turkey fryer came with directions for cooking a rib roast tracey

Verjuice? T

It may aid in browning the crust too, if I remember correctly from the fried chicken thread some people said they burned the coating on their chicken when they used a buttermilk dip since chicken cooks a lot longer than an onion ring...buttermilk may be good for rings tracey

Last year I managed to have 4 count em 4 holiday parties, because I worked for a company within another company that lent me to a 3rd company.... So my company had a baked ziti, chicken francaise, salad event Then the company I was lent to had a NY harbour cruise lunch for the "Team" Then the big guys had a lunch for the "Team" at a local restaurant And finally the Big Company had a huge company luncheon with stations scattered about the 2nd floor, every thing from sushi and Indian snack foods to pork in adobo and a roast turkey If I get the job I am waiting for tomorrow I will go to the Big Company's party again this year as a guest...if not the place I am temping has lunch reservations for Friday ...somewhere Follow that one?....me neither, but last year was good tracey

I usually poach the sausage a little while so it is firmer to cut up, then brown the slices in a frying pan. tracey

Everyone must try the purple scrubbie....I got one as a sample at a NY food show I wont even say how long ago. Like the site says it rinses clean, doesnt scratch, and cleans things like a breeze. tracey

Could this link be pinned somewhere?...there is something similar in the France forum Tracey

This might help ...to at least know its the 2nd and 4th Saturdays...then we just have to remember that http://forums.egullet.org/index.php?showtopic=14145

We tried a new cuisine (for us) at a new restaurant in the next town over... Fillipino place called Cocina de GeePee We started with Lumpia (spring rolls) and skewers of grilled pork Then hubby had deep fried Tilapia with yellow rice and veg and I had marinated sliced grilled beef with garlic fried rice with a runny fried egg dripping all over it tracey

Cream of tarter is also often in cookies along with baking soda (as the acid) I didnt have any the first time I made Snickerdoodles and mistakenly ran the chemical process through my head and decided I could use baking powder instead....Yummy little tendar puffy cookies were the result. Years later I found out Snickerdoodles are supposed to be flat and crispy. Bah I like my little puffs instead... It is 2 tsp of baking powder instead of the Soda and Cream of Tarter that I use if anyone wants puffy little cinnamon cookies tracey

Most of the recipes in my Betty Crocker Cooky Book say Shortning (Part Butter or Margarine) I used butter for everything T

Mine was my own fault. I had one cookie batter all mixed up, the butter/sugar creamed for the next one and went to open the new bag of flour. I had been careful not to get Bread flour or Unbleached or Self Rising...but I did manage to get Whole Wheat. Had to run to the deli for a bag and hope it had no cooties in it. Not that the deli has cooties but may not sell a ton of flour good cookies but I better start baking some whole wheat bread now tracey

I thought the water seal was the whole point of these things, just like wine making a funny aside....while making wine many years ago with my Ex's family they had extra juice so we jarred it up with a tube out the top into a glass of water....Homemade water seal tracey

I am quite aware there is a bad joke in there somewhere Happy Holidays http://news.yahoo.com/s/ap/20071206/ap_on_...95P3VI9jNUZ.3QA tracey

This turkey is actually very Ham-like...tasty too. I would definatly brine maybe with that starting to carry the maple flavor. Then you will need to slow roast and baste often to develope the shellack for lack of a better term on the skinlees meat. Let us now as you go forward tracey

Real icing makes life worth living Sorry we arent closer to you but I did try our new local bakery last weekend....just say no to supermarket crisco "buttercream"... Good Luck think I'll go finish that cake tracey

Dare I guess a Chinoise strainer...AKA China Cap with the wooden pusher like on a meat grinder? tracey

Tonights dinner was a tasty example of potage de surplus, last nights dinner still needs organizing before posting but it did include.... Wonton skin wrapped cocktail weenies deep fried...Trademarked by Amazing Hotdog Sausage and beef (taquitos, empanadas) in Wonton skin deep fried Same meat rolled in puff pastry Pesto, anchovy and swiss rolled in puff pastry Chipolte Spinach dip Hummus 2 foccacia...1 turned into toasts Crab salad Deviled eggs Crudite Pepperoni and cheese platters And a Ham with raspberry mustard to be served with foccacia squares all made yesterday...by me Oh and cake...not made by me tracey

you can have any of these ideas...I just made Wonton skin wrapped cocktail weenies deep fried...Trademarked by Amazing Hotdog Sausage and beef (taquitos, empanadas) in Wonton skin deep fried Same meat rolled in puff pastry Pesto, anchovy and swiss rolled in puff pastry Pepperoni and cheese platters Chipolte Spinach dip Hummus Crudite 2 foccacia...1 turned into toasts Crab salad almost forgot Deviled eggs And a Ham with raspberry mustard to be served with foccacia squares I hope everyone shows up tracey

For those of us who benefit from externally imposed arbitrary structure, this is sheer genius! I plan to dive in this weekend. Does anyone have a recipe using mudfish paste, pine nut honey, five pounds of tarbais beans, Pickapeppa sauce, and smoked pigs' feet? And are there any others willing to take the plunge? ← This is no challenge...send me half the beans, cook the other half with the pigs feet and hot sauce and make a nice salad with the fish paste and honey in the dressing tracey

Whats to make....just like grandmas...open packet mix with cold water and heat, it goes on the Potato Buds right? our world was tomato based I think I learned gravy in culinary school, but most gravy consumption was in the diner on french fries tracey

Does anyone remember the Low Cholesterol Gourmet....maybe Discovery Channel? She started everything in a non-stick pan with a splash of water.....quite disturbed woman tracey

ahhh thats better we had shrimp with tons of garlic and butter and shrimp stock over mashed potatoes tracey