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Why are the forumites in this thread getting the banhammer ???

:glare:

No, you cannot has cheeseburger

Any grill left outdoors and exposed to the elements should be covered.

On a gas grill, juices from the meat drip down on to the flame and smoke up, giving it extra flavor. You can also use wood chips in a gas grill.

The magnetic break away cord is for safety. I have one of those on my deep fryer, but don't have a problem with it falling off.

$$$$$$$

What's wrong with it? Without this info, it's impossible to know how to fix it.

Don't over cook it.

This

Julia is the real deal. Martha is TV fluff.

For that size, it shouldn't be any more than a couple of minutes. However, my mother-in-law is a real slow eater and needs to be served about 20 minutes before everyone else.

The wife's solution to any problem is call the husband :sad: FWIW, my flame suit is on, so flame away !!!!!

Writing paper Sloppy Joe's or Steak-ums

Those pics made me hungry....except for the taco bell one :sick:

The detergents used can be very abrasive. I don't have a problem putting stainless steel in the dishwasher. Anodized cookware will discolor very easily when used in the dishwasher. Although some non-stick cookware claims to be dishwasher safe, it's still better to hand wash. The non-stick...

Could she have sour cream ? That may add a little something back to the dish...

Couple of things: 1 - With your budget, you can afford to get different types of cookware and not get just one type. Tri-ply stainless is nice, but non-stick cookware can have it's place, too. 2 - Visit some local stores and look for some "try me" pieces. It's usually a smaller pot or pan...

Must Marry mangle my meathook ???

Linda lasted longer laughing last.

I've never brined a potato, but I use a paring knife instead of a fork for the hole pokin'

Try putting the flour into a storage bag. Drop the chicken fingers in, close bag, shake to coat, then remove the fingers giving them a little shake to knock off the excess.

Oven not big enough for both :huh:

Yeah, the best part about cooking with wine is a little glug glug in the kitchen.