MSRadell

1. Seasoning of different things primarily vegetables and eggs however 2. No 3. Yes 4. No 5 Both ways and I do have a dedicated grinder for it and our usual tabletop grinder is a blend. 6. Usually Muntok but sometimes other ones.

It all depends on how long they had been cooking and it what temperature. If they had gotten above 145° or so for any measurable amount of time it should be okay otherwise they are very questionable. As mentioned by the PP as long as they don't smell when you open the bags in the bags don't puff up to go probably okay.

I've actually found that a cast-iron Dutch oven, like those used for camping work very well on top of a gas burner for deep frying. They have a good bit of mass and can hold a decent volume of oil. They are not overly expensive and are extremely rugged. They certainly work much better than any of the electric countertop deep fryer's I've seen.

Well, there you go. Said I don't know much about it, other than that it's sweet, and that doesn't appeal to me. However, should add that I've never had it and, if I know me, I'd probably like it just fine at "Skyline," with heaps of cheese and onions. ..... Heh. Well, take a look at this. Golly. I might need to take a trip to Cincinnati. Just for, um, research, um, purposes. Don't base a decision to try Skyline Chili on the pictures! It looks good but it's taste is uninspiring to say the least. It's hard for someone who really likes chili to even call it chili. It has no heat to it whatsoever, is slightly sweet and it's hard to describe its overall flavor. Besides serving on top of spaghetti noodles?? Only if you add enough onions and cheese is that even edible IMO. When we moved to Louisville everybody kept saying that I had to try it so I did, one time. If you like it chili you certainly won't like it and it's definitely not worth going out of your way to try.

Do you mind sharing with us the information about the supplier? It's always nice to find a nice source.

My wife and I both prefer our cornbread slightly sweet but not overly sweet like you find some places. It also seems like it's more difficult to find yellow cornmeal these days, it seems like white cornmeal is becoming dominant. We actually have found that if you bake/cook the cornbread in one of those electric sandwich makers it works out great! It cooks very fast and you get a nice crusty outside on each piece.

Hopefully that will stop further cracking. I personally would advise against filling the hole with silicone. Even though it will handle high temperatures it does give off some hazardous materials when heated. A hole that small shouldn't really be a problem anyway. The crack may have been there all along and because the borrower used high heat it opened whereas you are using lower heat and it didn't open. It's actually quite hard to crack cast-iron once it has been tempered over a period of time which you obviously did using it as many times as you did.

They also make a very similar unit to this that uses electricity instead of propane. It has 15 different temperature settings as well as a temperature probe you can put into the meat you are cooking so it was shut off when it reaches the correct temperature! It also has a smoker box built in so you can put in chips or pellets for smoking.

I'm rather partial to a grilled cheese sandwich with a thin slice of Vidalia onion in the middle between cheddar cheese and sour dough bread. The union stays mostly crisp with just a little bit of softening! Another favorite is with about 3 slices of crispy bacon in the middle.

They are about the same as the Peugeots, very nice-looking but certainly not as efficient at grinding as the Magnums are! If you want something pretty close the Peugeot or the Perfex, if you really want a good grinder go with the Magnums!

The biggest thing we found very useful with our new microwave is the Inverter technology. It provides much more consistent heating and defrosting it really changes the usability of a microwave. The technology was developed by Panasonic but several other vendors now utilize it under license from them. You should be able to find about any size microwave you want with that technology. The one we bought is the biggest one that Panasonic makes because we use it built-in but they also have several smaller models with the same technology. Their controls are also very easy to use and the price is reasonable.

As stated by another poster earlier the newer microwaves have come a long way. We recently purchased a new Panasonic 2.2 ft.³ 1250 W unit that we really love. The biggest advantage is the new Inverter Technology (developed by Panasonic but now used by some others). Inverter Technology means that the unit actually runs at lower power when you set it for a reduced output instead of cycling like the older microwaves did. When you defrost with these it's much more even in the edges don't end up getting cooked and rubbery like they did with the old technology. Because of the size the turntable will allow you to use a 13 x 9 pan with no problem! Seems like a much better investment than going for a commercial unit.

That's my problem with many breakfast places, they close or stop serving breakfast way too early! Many times I like breakfast items for lunch or even dinner and in many places they certainly aren't available. E

From your description it sounds like the torch is getting liquid instead of gas to the flame, when you tilt it. This may be due to the design of the cylinder and/or the fuel type. Since I can't read the descriptions or the instructions for this device, your best bet may be to find someone locally who uses one.

How do they come out? Any pictures?

That Would a wonderful and very useful device!

My guess would be that because of the foil they basically steamed the ham. How long, and at what temperature did they cook it?

Fresh Market sells their own brand, which we have found is quite good as well as being reasonably priced.

We have a Rival which we really like. It's a very simple one with no time or other fancy features, but it does have 3 interchangeable pots 2, 4 and 6qts which we find very handy.

Texas, especially for competition is very smooth, with no chunks of anything in it other than the meat. Chili con carne on the other hand, is chunkier in most cases (doesn't have to be) and can contain beans.

You beat me to it. That's exactly how it's done. The name comes from the fact that in the old days it was actually done using a candle, today it's a bright light. In commercial applications, they actually use computerized visual recognition to sort the eggs.

I grew up in Western New York and we had them many times. Many times after boiling would put them in a frypan with some butter and lightly brown the skin, that made them really delicious especially with brown butter over them!

Like any other kitchen product, especially those used in commercial kitchens, the value is going to be determined by the cost to purchase and use the unit. The end user is going to have to factor in the additional costs incurred to use the unit (the time to prepare the eggs, process the eggs and cleaning the unit) as well as the purchase and operating costs. If it saves them money they will consider buying it if not they won't. Without knowing more about what you're proposing it's not possible to calculate its benefits.

Thanks for the information. The review says basically what I thought it would, it works well but it's expensive for home use.

I was just looking at their website and may have a new device for SV that looks pretty good. http://www.williams-...alty-electrics according to the website it's a Polyscience device They have 20% off this weekend plus free shipping so it makes it a pretty good deal. Has anybody seen/used one?