Kitchen Detective

BoldBaker: Sounds yummy. Especially the ricotta tart. We wanted lamb chops, but settled for leg of lamb steaks with my rub: corriander, cumin, cloves and cinnamon. Dessert: Turtles by a local chocolateer with a glass of red blend. I ate it all.

All these replies and solutions sound sane and workable. BUT, when your wife yells at you because the cooktop is dirty from sticky pasta over-boil, and of course it is your fault and your fault alone, then I'll opt for any possible solution. I am willing to give it a try.

In KS, fresh catfish from a muddy stream, with a Panko crust and panfried in olive oil. Add a mustard dill to it.

Thanks to Will, EatNopales, Chris and Jmahl. I'll try them all and compare techniques.

Thanks so much, Will. Much appreciated.

OK, a dumb newbie question. How do you keep the freshly made tortillas warm and fresh, for say, throughout the meal? Mine quickly turn to cardboard. I've tried placing them in the oven uncovered as well as wrapped in foil. Neither worked. Help, please.

I always, always had put the flour straight into sauces to thicken. Never, never understood why I just got lumps. I finally followed directions(not one of my strong suits)and mixed the flour with liquid first. Imagine my delight.