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And the wine pairing was sparkling pomegranate apple juice :D Sent from my iPhone using Discuss Cooking

I wish I had a recipe for the pork chop marinade, but it was a seasoning packet. It tasted like it had cumin, cloves, garlic, onion powder, and paprika, then you just add lime juice, a splash of water and a splash of oil to make a marinade. The salsa was just a cut up orange, like a 1/4 cup of...

It just got below the temperature required to remain liquid. No big deal :) just like if bacon grease cools it solidifies, but melts again if it's heated. The oil will just return to its normal liquid state Sent from my iPhone using Discuss Cooking

Pibil style chops with spinach and citrus rice. Turned out great!! Sent from my iPhone using Discuss Cooking

Mmmmmm chili. I always add a couple T of lemon juice and some brown sugar to taste, and a little Worcestershire, but otherwise our recipes are pretty similar :) Sent from my iPhone using Discuss Cooking

It's a bacon Mac! And it sounds delicious ha ha. In the rare event I eat the unhealthy pseudofood I almost always get a Big Mac. Yum! Sent from my iPhone using Discuss Cooking

How do I know if they aren't made right or if I'm just having trouble adjusting to looking down? I feel like I have to look down way too far to see through the lower lens. Sent from my iPhone using Discuss Cooking

Unfortunately the prescription for my two eyes is drastically different. I've thought about buying two pairs of the cheap ones with the two different prescriptions and seeing if I can pop out the lenses and swap them lol. Sent from my iPhone using Discuss Cooking

Well, having options sounds great, but I'm a full time student and my insurance won't pay for two pair. That's the main reason they were able to talk me into it. I've never worn contacts, not sure if I would like them, and they are more expensive than the copay for one pair of glasses. If I...

Just got my first pair of bifocals yesterday. Surprisingly I feel like I've already adjusted pretty well. My problem is that with all the reading I do for school, my eyes get tired from all the looking downward! Do you really get used to that? I've never looked down to read. I have always tilted...

Any time something is burned it leaves something behind. Burning is just a chemical reaction. The wax and oil are heated above the smoke point where they start to oxidize (or burn). The bulk of the fat or oil burns off, leaving behind carbon polymers. We are both right. Just different...

The wax burns off just like the oil. What you have left is no longer wax. Different types of fat provide slightly different properties in seasoning, and since wax is similar to fat in composition it stands to reason it could provide different properties as well. My initial observation is...

One time I grabbed a handful of coco puffs from a ziplock bag on the table and popped it in my mouth. Turned out to be dog food :( Sent from my iPhone using Discuss Cooking

It ended up being like chopstick consistency. I used popsicle molds now I basically have something like the sticks they sell online. I warmed up the pans a little to make sure I was getting a nice thin coating, and it was like the consistency of honey. Just by the feel of it I can see why...

Well, I haven't used them yet but they sure are smooth and shiny!! Sent from my iPhone using Discuss Cooking

One and the same :) he's a keeper Sent from my iPhone using Discuss Cooking

Supposedly the beeswax mixture creates a more durable, water resistant seasoning. The people who use it swear by it, but of course that seems to be the case with every method!! Crisco works great, so does lard, but I heard about this being even better and I want to try it :) I had a sticking...

LOL @ the ghost chiles! I guess seasoning with a beeswax/crisco mix is all the rage in the cast iron underbelly. Who knew? Check out crisbee.org! I usually use lard but I want to try it! Also, beeswax is harmless if you eat it. I buy raw honey so I'm sure I've eaten plenty :) Sent from my...

Has anyone used a mix of either lard or crisco and beeswax to season cast iron? I'm looking for the correct ratio to mix my lard and beeswax. I've heard 3:1 or 4:1 by weight. Sent from my iPhone using Discuss Cooking

I just saw the title of this thread and realized this was a post from when I first joined in 2012! Awesome! Sent from my iPhone using Discuss Cooking

Oh wow, that's cool cake!! Nice to see you, Fiona! My husband actually reminded me of this group by asking if I still come on here lol. I said, "No, but I should!" Sent from my iPhone using Discuss Cooking

I got a 7 qt cast iron Dutch oven for Christmas and it came with a little catalog with basically everything cast iron you could ever want in it lol! Now instead of sugarplums I'm going to be dreaming of cast iron muffin tins, and loaf pans, griddles, and mini skillets LOLOL Sent from my iPhone...

Wow, thanks for the welcome back!! I don't have much time for cooking lately because I'm back in school and I was taking calculus and discrete math at the same time, plus two other classes ha ha. But I'm on Christmas break now. Sent from my iPhone using Discuss Cooking

Nice! I love Grand Rapids! It was mostly home made. I used boxed cake mix because I don't have a tried and true cake recipe. Black Forest Cake Cream cheese frosting Cherry pie filling Chocolate cake Bake cake as directed in 9 in two 9" cake pans. Put cherry pie filling between layers. Frost...

Made cake pops and Black Forest cake for Christmas! The cherry pie filling I made is so good, I will never buy pie filling again! Yum! 5 different flavors of cake pops. I think I'm going to be popular with the kids tomorrow ha ha Sent from my iPhone using Discuss Cooking