dockhl

Well, gotta say one of the good things about Bravo is that they play the episodes over and over again, so you can always go back and take another look (fun to do after reading other peoples' perspectives, I think ). Here it'll be on today at 1 and tonight at 8............

Peter~ I'm with you ! I love those chickens, and find that they make a terrific quick chicken soup with chicken stock (broth) and veggies, a few noodles---on the table in 1/2 hour (BTW, I find that the only chicken broth that has any flavor is the Wolfgang Puck Roasted Chicken and I can frequently get the box kind for $2. What's not to love?)

I marinate fresh swordfish in it before throwing it on the grill.

True. I like to brine shrimp before cooking, and I've found them to easily be oversalted if I am not really careful to watch the time.

So you only had them in water for a minute? Hmmm, I ALWAYS wash my mushrooms under running water, not soaking, and I don't think they absorb much. Weird.

She said she tasted it before it went out and found it salty.....

I really want to grow lemongrass and ginger. Any tips?

Wow!!

I've made these before, too. They were OK, I am not a big sandwich person but it seems like a good thing to have around for all that leftover meat Your recipe looks interesting. I'll try it! (I make these in muffin top pans.)

See Post #1................

Then I need to get one ! Do they make something like this for cooking?

OMG~ I remember using these in Chemistry in the 70's ( ) and thinking how great they'd be for cooking. Is this specifically FOR cooking or is it lab equipment?

They look great ! How were they?

Here we go~I THOUGHT I had posted it before. This is a duplicate of a post of mine in the "Homemade Cracker" thread....... I've never made crackers before but find when I am eating Low carb that I just need that crunch. Found this Low Carb recipe that I really like a lot (with my adjustments, of course ! ) SESAME ALMOND CRACKERS 3 ounces almond flour, 3/4 cup 1 egg white 3/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2-3 teaspoons white or black sesame seeds 1/4 cup flaxmeal Mix all of the ingredients well in a small bowl. Roll each piece of dough into a ball and squish on parchment paper. Prick them with a fork. Bake at 325º for 15-20 minutes, or until golden brown. Makes 24 crackers Can be frozen Per Cracker: 23 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

Ann~ I love your dark potato chips ! I always pick the dark one out for myself....

HBK~ I'll look for the recipe when I get home on my other computer and PM it to you, if you'd like. K8~ YES ! to the fried cheese crisps !

Sometimes I just need CRUNCH.....and pork rinds are not always the answer. On Linda's Low Carb site there is a cracker recipe made with almond flour that I really like as a substitue. You can even put cheese on it. I think it has flax and sesame seeds (can't find the recipe right now). Seems to hold the line for me

Inquiring minds want to know.................

Maybe a teensy bit of vanilla to mellow it?

Excellent choice. I had mine with crunchy cukes in red wine vinegar, perfect accent.

I presalt steaks that I am freezing, using significantly less salt than I would otherwise. I only use Kosher salt, and have found the suggested amounts to be far too salty for me in the past. I don't rinse before cooking, tho. I also season with pepper at the same time. I think the flavor penetrates much better than just seasoning before cooking. Ideally,(if I don't freeze them) I presalt and then refrigerate for 1-2 days.

HBK~ HERE IS THE LINK to the souffle recipe. Good and easy !

I love it , too. In fact, one of our local OO producers, PASOLIVO, has all sorts of citrus olive oils. (blood orange is my favorite!) They sell out every year, tho, so you need to preorder (or come visit!)

HBK~ the recipe called for Swiss/Gruyere but I used cheddar. Funny 'cause I made the comment that I followed the recipe exactly.....and apparently didn't !!

Jeff~ I make a Cook's Illustrated recipe that grates part of the potatoes and finely chops the rest. It is a really good combination. THICK AND CREAMY POTATO LATKES Scroll down about 1/3 of the way..............