Recent content by Arky

HaHa!!! But I think I'll stick with vanilla, thank you. (ChefKathleen, If I have nightmares tonight, it's all your fault! - LOL!)

Grilled and basted... :lol:

I would certainly like to respond to that comment, but the moderators of this website have ruled that no one may comment on the way the U.S. Government treats its food supply because that issue is too political and not allowed on this forum.

What you're paying for is ensuring what the FDA & USDA should have been doing to protect Americans in the first place. http://www.wiorganics.com/organic_usda.htm

Yes, use corn starch in place of the flour (and they should have meant to say rice flour NOT wheat flour, but don't use it, use corn starch), and use ice cold club soda in place of water. Those two changes, with 350 degree oil, will give you flavorful "crispy!"

And I can see using that technique whenever I fry and flip over slippery cornmeal mush in a pan of sizzling grease... the further away my hand is, the better!

I do the same thing with a short, wide ceramic flower vase beside the range, and fill it with spatulas, whisks, spoons and tongs, but I never thought to do the same thing with measuring spoons in a coffee cup. That's a good idea!

There are still a few A&W Root Beer stands here in Arkansas - not many, but a few. :smile:

Here are three different types of tips & hints for beginners that I wish I had when I started: 1. I purchased a Wilton offset icing spreader knife from the wedding cake section of Wal-Mart (about $4.00) and use it exclusively to spread such items as mayonnaise, mustard, and peanut butter...

How about pork tenderloin sandwiches? Pound them out, bread them and lightly pan fry them, then hot onto a toasted hamburger bun. And for something different for a topping, make a mild mustard horseradish sauce.

Bigdaddy3K, what cheese would you recommend to go with a very sweet item such as pickled watermelon rind? (A holiday favorite of mine and my family.) In case you've never had any, is a level of sweetness similar to a pickled Gerkin and is found in the same grocery section as pickled peppers...

You might also consider pitted dates stuffed with goat cheese or mascarpone. (Some use almonds, as well. I prefer not.) Always a winner appetizer.

Perhaps you might find an answer here: Pavlova Recipe With Picture - Joyofbaking.com Good luck - it sounds and looks delightful!

You can still save it. Just add two measures of water and one measure of fresh flour for this one time and it should be OK. Just be certain that the water you add isn't straight from the tap. Chlorinated water might kill your yeast. Use bottled or filtered water.

That's interesting. My information comes from: Massimo Montanari, "Peasants, Warriors, Priests: Images of Society and Styles of Diet In Food, A Culinary History from Antiquity to the Present", edited by Jean-Louis Flandrin and Massimo Montanari, pp. 178–185. New York: Columbia University Press...