Recent content by Shunka

Personally, I always use butter to fry then in; have tried other oils and such (bacon grease isn't too bad).....butter just makes the flavor pop for me.

Sushi, I was wondering when I asked to watch my grandkids!!! That was the first thought as I read the title of this thread!!! They are ornery little guys and do know how to get dirty!!!!

I love crappie!!! I like to use finely crushed saltine cracker crumbs for the coating though!!! You can use flour with cracker crumbs or corn meal and different seasonings to mix it up. Try using rubbed/crushed sage with garlic with whatever coating.

Thank you Middie!! I know some others that are worse than I am....kind of hard to imagine, huh?!!! Hubby did get me a new stereo for my truck; it will play a flash drive on which I have every (and then some!) album done by Def Leppard and various guest acts on it with room for future albums...

YT, I have had the same thing/problem for over 25 years!! It is more common than you think!! It does not have to be a big meal (I do not taste constantly either) but I need to sometimes wait quite awhile before I can eat after cooking. My son-in-law could not understand this quirk for many years...

Did you let them rise a second time? That will help and you may need to turn down the heat on the toaster oven by 10-25 degrees. I have baked bread in a toaster oven and that is what I ended up doing. Also, it would help to know about how big your loaves are. When I bake 2-1/2 to 3 pound...

I have broadband and feel lucky that we have it; there are many south of the tiny closest town that do not even have electricity to their places yet!!!! Even though all of us out of town have to haul or have water hauled to us; it sure beats having a neighbor within a few hundred yards.

So very true!!!!!!! So many of us parents are so busy with outside jobs that many of us forget what many of the advantages we had in the pre-computer world. I know that many of us remember what it was to be a kid and we knew our manners and to respect others.

I agree with Breezy and Uncle Bob!! Of course if your family does like the okra kind of cooked away, add it a bit sooner. My grandsons like to go after the seeds!!!

Peas, spinach (greens of any sort), asparagus, carrots, sauer kraut (although I have always loved cabbage that was not kraut). Some I found I liked after I had my own family and the others were thanks to my oldest daughter encouraging me in the last decade.

I had been hearing rumblings of this for some time now; good to know that he will be with the band on tour! BTW, I hear that Wolfie (Eddie's son) is quite the bass player!!!

This will work wonderfully for you! I never noticed a change in quality or consistency with freezing cookie dough.

Mine is pretty much like your's with the substitution of hominy instead of corn (I have used both if I felt like it, lol), chopped onions, celery, and carrots are the veggies besides green chiles, potatoes, garlic and tomatoes with the cubed pork. I also use a bit of cumin, thyme, black pepper...

I'll be starting a big pot of green chile pork stew and serve fresh, warm tortillas tonight. I'm making a lot as friends down the road love this stew!! And it freezes very well too.

Have you tried using a bit of Dawn dishsoap and a toothbrush on it yet? That usually works for almost any stain for me. It even gets the heavy black grease (from the 5-wheel on his rig) out of my hubby's shirts.