Recent content by Horab

I don't know for sure, but a couple of people I know have used Doritoes of various flavors as some kind of coating for chicken and it worked. I think it's probably best to make sure the chips are finely crushed and the idea to add cayenne pepper toward the end like Margaux said would help with...

That irritates me too, for example, cookbooks put out by food companies like Kraft that call for ingredients like "Velveeta cheese" in their recipies. They're pushing their products when all I want to do is to cook something. On the OT, this is a very hard choice, again, pick both. "Joy of...

The link was down for me. I've seen the earlier edition, too, it's supposed to be some kind of bible for chefs. Hope it has the serving sizes adjusted according to the number of people, I will start looking for it at WalMart.

Vodka suggesstions are usually good suggesstions. I'd heard of the cocoa powder and milk, but I'd never heard that thwe milk should be hot, and that's probably why my coke floats seem off compared to ones I've had in restaraunts. Thanks, I'll definitely give that a try.

Okay, I'll admit that I had no idea what the **** eisben was until I read the title post. Sounds as though it'd be very good, like a classic German dish. Hmmm...a clay cooker and Chilean wine, that'll work.

Hey, the same thing happened to me when I was cooking some chicken in one of those blue Pyrex cookware. The only was only at 325 and it had beeb cooking for maybe thirty minutes. I opened the oven door to turn it, then about five minutes after that, it just broke right in the oven. It...

Hey, I've put sherry in seafood casseroles before, too (as well as in scrambled eggs). This recipie sounds wonderful, I'll give it a try soon, I've been looking for one without mayo, thanks.

Same same, to me, chili has to have the red kidney beans. And be at least a little spicy. I don't have a cat right now, but my two Mastiff's love the chili. To the OP, another unoriginal answer: yeah, chili can be a soup that works as a main dish.

I don't think state sales tax has to be collected by a non-progfit organization, but my only real experience in this area has been back when I lived in Oregon. I do like these community cookbooks. Some of the recipies are somewhat simplistic and dated, but most of the authors of the recipies...

I have absolutely no advice to give on this matter, just wanted to say that this is a question I'd never thought of before this thread. But, upon reflection, I don't see why you couldn't can venison, seems like an efficient way to preserve the meat.

Not a traditional martini, but your invention really sounds good. I have to remember to check back in here to see how it went over for you all. Classic martinis for me have to be vodka rather than gin with the vermouth, your friend's lucky you're this thoughtful.

^Can't miss with green beans. As most of you, I like to cook just about anything. Holiday meals are fun because they're uncommon, but I'd say I like to cook Italian dishes the best, the blending of spices with pasta just intrigues me.

The way you make chicken-fried steak is very similar to my method, auntdot. I always season it with white pepper, and you're spot-on about giving the coat of flour time to set. I've never used egg in this dish, but I can see how it'd work. I make the milk gravy with it because that's the way...

I've never heard of most of these ways to reuse coffee grounds, thanks for all the info. The only uses I've ever tried for them was for fertilzer for house plants and to divine the future.:chef:

Ya, in agreeance with the other posters, refridgerate until an hour before use. Can't tell where you live, but I live pretty far north, and the temperature's cracked 95 for four days in a row.