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lo-fat cooking by homer simpson

I agree with chef Jimmy. You will also find that your sauce will hold better if you use clarified butter.

welcome from the great east coast of canada

welcome okie from the great canadian east coast.

one card short of a full deck - A few shrimp short of a boatload

forrest - gump

Being new to the group I would love to join in. Unfortunately I have to run to work right now so if you could send me a message that would be cool. Your friendly East Coast Canadian Food Junkie.

pecan - nut

gordan ramseys guide to etiquette

cobbler - gobble

What To Do With Fish On Mondays - By: Anthony Bourdain

Try breading your chicken with breadcrumbs, Thyme, Marjoram, basil, and Parsley.

chocolate bar

kibbles & bits

Try Bruschetta Chicken. Diced Tomatos, Red Onions, Green Peppers, Fresh Thyme Basil, Oregeno, and S&P. Spoon This Mixture over Your Chicken And Cover With Mozzarella And Parmesan Cheese. Place In Refridgerator as is and throw in the oven when you get home. While Chicken Is Cooking You Can Get...

Just A Quick Note On Your Turkey. Try Covering the Breast with bacon, Then Removing the bacon Just before you finish to give you a nice crisp skin. Not exactly healthy but yummy.

If it is battered and fried fish you are talking about what I like to do is initially blanch it in the deep fryer, tyhen rest and cool on baking sheets lined with paper towel in the cooler. Then I just finish in the deepfrey per order.

I would just cut my own bread cubes using a mixture of bread. My favorite is to go to the local grocery store and purchase any reduced priced bread. This way I can enjoy new stuffings every time. Then I just lay them out on a cookie sheet to dry out while I cut up and saute my onions and celery...

I would have to say I prefer a stock made from scratch. I would suggest reducing your stock to a nice thick demi then freeze in icecube trays wrapped in the freezer. This way you can add one icecube instead if a boullion cube in which is filled with who knows what kind of chemical. Which would...