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Old 10-03-2008, 10:29 AM   #21
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I use plastic shopping bags to pound out chicken breasts instead of wasting my plastic wrap.

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Old 10-03-2008, 10:32 AM   #22
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stop me if you've heard this. Use a small jar/glass....put in about 1/2" cider vinegar, plus a couple of drops of dish detergent, mix well, and watch the fruit flies get caught!

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Old 10-03-2008, 10:44 AM   #23
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Here's a whole slew of them! For instance, did you know that Listerine will clear up toenail fungus?

Helpful Hints ~ Natural Remedies
We get by with a little help from our friends
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Old 10-03-2008, 10:45 AM   #24
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I use a toothbrush to clean out hard-to-reach places like the groove where my bosch bowl attaches to the base. I use a Pampered Chef orange peeler to scrape the seeds out of serrano peppers.

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Old 10-03-2008, 11:48 AM   #25
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I use a Ziploc bag when I have to pound a large number of chicken or turkey cutlets, leaving a small part of the top open to allow air to escape. The plastic is thicker than regular plastic wrap, so if I have to do cutlets in batches it lasts, & any expelled juices remain in the bag.
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Old 10-03-2008, 11:51 AM   #26
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Originally Posted by AllenOK View Post
... Use unflavored dental floss to cut soft cheese, like chevre, buffalo mozz, etc. I really like the bit about wrapping the floss around pencils, since I've been known to try to use floss to cut some harder cheeses, like guoda, etc., and end up just cutting my fingers...
I never thought to use the pencil method for the harder stuff, it was just a good way to accurately cut the cakes. That sound like a great idea!

Originally Posted by momerlyn View Post
Another use for unwaxed, unflavored dental floss: use it to tie up your bird before roasting. (You can floss its teeth, too.)...
It's soooo important to make sure your roasted bird has clean teeth before roasting - makes the bird taste so much better!

How do you prevent sagging? Just eat till the wrinkles fill out! ~ Maxine
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Old 10-03-2008, 11:52 AM   #27
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Oh, & another unorthodox use, although it isn't cooking related, is during the winter I use an extra-large mesh kitchen strainer to remove the ice chunks from my horses' water troughs after I've sledgehammered them - lol!!!
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Old 10-03-2008, 07:51 PM   #28
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A large water-filled bottle makes a great rolling pin in a pinch
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 10-03-2008, 10:46 PM   #29
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To make graham cracker crumbs, put the graham crackers into a ziplock bag and seal. Use your rolling pin to break them up into crumbs.

I use an infant spoon to fill deviled eggs.

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Old 10-04-2008, 11:10 AM   #30
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After I open a container of ice cream I cover the top with plastic wrap before replacing the lid. Keeps the Ice Cream fresher.

If you need to soak a pan, place a fabric softener sheet into the hot water in the pan and it will help lift the residue.

I keep sliced green peppers for Philly Steak sandwiches in a baggie in the freezer. After they've been frozen they don't "haunt" you after the meal like they do when they are fresh

Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
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