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The eggs and breadcrumbs also help to keep the burgers moist, but is more frequently done with meatballs or meat loaf.

I made a variant of sole meuniere.

I picked up the smallest lamb chops I could find and broiled them. While they were resting, I made a Madeira reduction sauce. :chef:

Salmon with brown butter

Here in the States, we have at least two different species called red squirrels. One of them is also called a fox squirrel.

At least you're honest. :smile:

I haven't had squirrel in years. We used to put the cleaned squirrels, whole, into the crock pot and braise them. We served them on bread, like pulled pork.

I watch the shows because they still cook. All too many cooking shows are more about travel or socializing.

I'm no yogurt expert, and I've never used a crock pot. My first question is about temperature. What temp is the milk at when you shut off the heat, and when you add in the yogurt? Is the container still warm when the yogurt is finished? Here's how I make mine. Turn on the oven light, then...

My yogurt holds its shape and is quite firm. Can you share your recipe?

How thick do you want it to be?

I let mine culture overnight and it comes out thicker than any commercial yogurt. It is, of course, a gel and will separate if stirred.

I did risotto again, and this time it wasn't crunchy.

I frequently use chevre where other people would use PR.

Tonight, I made linguine with my new pasta roller.

I'm just impressed that she could make 6 quarts of soup on her lunch hour! Personally, I follow the rule-of-thumb that nothing more than 4 inches thick should be refrigerated without being cooled first.

I didn't see any of those titles at the bookstore this morning. I ended up with 15-Minute Vegetarian by Geiskopf-Hadler and Toomay.

Tuna corn chowder

You can, it just takes power tools and a certain amount of elbow grease.:wink:

Cheater chili Can of chili beans Can of Rotel tomatoes Finely diced sun-dried tomatoes Fish sauce Panko Bacon bits

I just wrap the bowl in a towel and put it in my electric oven with the light turned on. I've also heard that the pilot light in a gas oven will serve the same purpose.

I just use some yogurt from my prior batch to make the next one.

I could never get that to work.

I was curious, so I checked some prices at the store and did some calculations. A loaf of sandwich bread costs me $0.898 (excluding utility costs).

The goal was sole meuniere, but I couldn't find any sole, so I had to go with tilapia.