palo

My thoughts have nothing to do with math. If your recipe calls for 2 eggs, then your egg cost is 16 cents times 2 regardless of whether you use the whole egg or not. If however you need only the yolk or white and cleverly have a valid use for the left over yolk/white, then you can make use of the figures graciously provided by Shalmanese. That being said, your egg cost overall won't go down as you would still have to add its cost to the second recipe in order to make use of the left over yolk/white. Sounds almost like metaphysics p

I love non-stick cookware, therefore I shy away from metal utensils. I've tried nylon/plastic/wood and what I like best is silicone. I have a silicone ladle that has a metal basket encapsulated in silicone - ridgity (sp)?, easy clean,non-stick and some degree of flexibility. As an aside, I suggest staying with metal or wood handles if you tend to leave your utensil in the pot while you are cooking - I've found that otherwise they may melt at the rim of the pot due to the heat of the pot,not the food (especially with gas!) p

TBH I'm not being a smartass nor being sarcastic, but I missed the point as well - could you elaborate? I watched The French Chef when I was younger (and reruns) when I was older. Always enjoyed and learned from the show,I think she was the original rockstar chef, her "OOPSIES" were priceless not as comedy, but as humanizing. I found watching her with Jacques saddening. I,m sure she wasn't doing it as a last claim to fame because in my mind she had never lost it. I realize we all get old (I'm a senior citizen) and lose some of our capabilities, but I'd prefer to remember how she made cuisine a household word. I also feel sorry for younger viewers whose sole exposure to Julia is that show. p