Shel_B

No kidding! I'll have to look for it. I can't believe that my love Melinda has been cheating on me. ← http://www.belizemagazine.com/edition04/en...05questions.htm This'll give you a pretty accurate overview of the story, leaving out some of the gory details. Marie's sauce can be found on line if you can't find it in your local markets. Marie Sharp's sauces are some of my favorites ... Shel

Thanks for all the ideas and suggestions ... Shel

I've been enjoying Melinda's since around 1990. However, the current Melinda's is actually a copy of the original, now sold under the name of Marie Sharp's. It was Marie who made the original Melaindas, and than, as I understand it, got ripped off by her US distributor. Based on that, I no longer buy Melainda's and stick to Marie Sharp's. They are quite similar but Sharp's has, imo, a fuller, richer, fresher taste. Shel

Recently I tried buffalo wings for the first time. Pretty good stuff. However, I want to eat a lot of them, and I'd like to find a recipe or technique that will provide something close to the original in taste but with lower fat, calories, and salt. Playing around with chicken breast meat and tenders seems like a good place to start, and developing a nice, thick sauce shouldn't be too hard. There are numerous recipes available, including the original. So, anyone got some ideas for healthier wings? I though that the tenders could be breaded, baked, and then given a nice soak in the sauce and heated to caramelize the sauce a bit. The original sauce recipe supposedly contains cayenne pepper, vinegar, salt, garlic and margarine, although for wings I may want something with a little sweetness in the background. I think the margerine helps the sauce to stick to the breaded meat, but if one is baking the sauce on to the wings, I wonder if the margerine is really needed. Shel

Bison Brewing, Berkeley, CA Goose Island Brewing , Chicago Lakefront Brewing in Milwaukee Fish Brewing Company, Olympia, WA Butte Creek Brewing Company, Chico, CA Shel

Ton Kiang on Geary Blvd in San Francisco.

Recently I heard the term used in reference to sausage making and for salumi in general. It was said that it's the best fat to use in sausages, salami, and similar meat. So, what is jowl fat and what makes it so good. BTW, the salami I've had that's been made with jowl fat was really very, very good. Shel

That's the only PB I'll eat - I'll grind my own or use the fresh, organic peanuts and grinder at one of several stores in the area. I can't stand the commercial brands that use hydrogenated oils, sugar, and (usually) to much salt. Shel

I frequently look for certain vinegar and oil pairngs when making salad dressings and vinaigrettes. So, what are some of your favorite vinegar/oil pairings? It would be great if you could provide specific vinegars and oils, and perhaps even a situation in which you'd use them. Shel

IMO, yes. I still shop at some "Asian" markets, but only for specific products. And Whole Fods isn't always the best choice either. The last time I checked, al fair number of their frozen and canned veggies were from China. Shel

Both - I don't care about the saliva. It's mine, and I'd be using the cobs for my own use. People save chicken bones all the time ... Shel

I don't care much for dogs, but for someone who does, it's a good idea. Shel

Thanks! That was, indeed, helpful. Shel

Corn stock .... hmmm, I'll have to look into that. Tks! Shel

Yes, that's a good idea, one that I'd forgotten. Shel

Well, that's a nice idea, but there's no composting here, no lawn mower either. Shel

The corn is as high as an elephant's eye ... and there will be plent of it in the coming weeks. Any ideas about what to do with the leftover cobs? Shel

I transfer any unused peppers and sauce into a jar and keep them around for quite a while with no problem. ← It's always been my understanding that it's best to store the contents of partially used canned goods, whatever they may be, in a clean glass container with a tight fitting lid. Shel

I really don't need a lecture ... and I didn't ask for low carb/no sugar, just to set the record straight Shel

I've made my own tahini by lightly pan toasting some sesame seeds and then puréeing in the blender or food processor. The texture has been a little "rougher" than prepared tahini, but the price was SUBSTANTIALLY lower and, I liked the additional texture, especially in hummus. I was wondering if anyone else has made their own tahini and what tips or techniques they can offer. Kind regards, Shel

Thanks! I'll see if it can be found locally. Looks like a nice solution to my quest . Shel

I saw a show in which Paula Deen made fried butter ... so http://www.foodnetwork.com/food/recipes/re...6_34925,00.html

Here's a unique presentation suggestion: serve a fish filet over (jasmine rice) using, of all things, a flowerpot. Platefish on the terra-cotta saucer, flip the pot over and cover the fish/rice with it, and plug the drain hole with a bundle of fresh herbs, cook for appropriate time/temp in the oven. Shel

http://www.torontopics.com/co/rachel2.jpg Shel

Why? Regardless of what anyone may think of her, it seems to be in her own best interest to have returned and getb another shot at something she seems to want very much. Shel