Recent content by AMSeccia

I haven't visited the site in ages, but thank you for this GREAT tip! So if I'm already sneaking ground flax into baked goods, I can actually reduce the egg I'm adding as long as I replace the liquid portion? Love it!!

Sounds elaborate (and very good). What's Bragg's?

Oh man ... we are a good couple months away from planting where I'm at. I am GREEN with envy!

ROFL! I have tried it and it works ... if you use enough baking soda. But if you use enough baking soda, they sorta slip off without blowing ... :)

Thanks Breezy and Callisto ... that's what I was wondering, whether it was like egg drop soup. I was looking for the baked ramen last night but didn't find them, so my experiments will have to wait until I can hit another market. I wish I could find baked ramen AND reduced sodium in the same...

crazy question maybe, but do you cook the egg before adding, or let the hot liquid cook it as added?

Thank you miniman, I cannot wait to try this variation!

I am so sorry for your loss ... the hardest decision we have had to make was to let our Heidi (aka Yellow Monster, or by today's standards "Marley") go to doggie heaven. Any pet lover can relate to what you're feeling today.

I think Mars bars are extinct, darnit. And one of my FAVES. Snickers almond is close, but not the same. It would never make it to the deep fryer in this house, lol! Yep, no wonder I'm fat!

White sugar, or brown? LOVE the Limoncello variation ... downright inspriring, thanks for that!

My sister had a friend who was invited and tried out for Hell's Kitchen. If I recall, they are weeding and downright profiling for the effect they want on that show. They're looking for things to set him off. Regardless of who actually has the chops, they still need that entertainment factor...

*gasp* pork and apple ... brilliant! Can I ask ... what kind of pork (shredded, ground, fine dice, etc.)? What else was in the filling, onion?

Oh I lreally ike him, the chef ... just not him, the personality. I find it disengaging to constantly hear bleeps in any show. I also find it unnecessary. I am a hothead, and completely understand losing it in the heat of the moment. But I can't help but wonder if he doesn't embellish it to...

Hey, this sounds really good! Do you still use the salt packet? I admit to avoiding because of a sodium sensitivity. But they are so gosh-darn cheap that I imagine half the USA will be living on them shortly!

That does sound like an interesting complement to a pasty, although I never ever had a single request for it. I can't wait to try that!