Recent content by SRL

Oh my, I've been away from here for over a month and a half! Well, for controlling ants I use a product we have here called Tanglefoot. It's an adhesive gel containing no pesticides that you use as a barrier.

Grow it in a pot buried up to the rim in your herb garden to keep in from spreading. If you live where there are hard freezes in winter, clip it back to the roots in the fall and let it resprout fresh in the spring.

I have one hive for pollination. I live in a densely-populated subdivision and have had no problems from the neighbors in the 4 years or so I've had the hive. I doubt that they even realize I have it. Here in SoCal, the bees stay active all year, so the only management I do is to keep ants from...

If you enjoyed her baking and would like to continue to use her recipes, embrace the dark side! Nothing wrong with using a cake mix and many people actually prefer their spongy, but tender, texture to scratch recipes. OK, I'm gonna go hide now before people beat me up for saying that...

Sorry to hijack back and I know this isn't really the place for Chemistry 101, but yes, oxygen is soluble in water. A true solution at the molecular level, not merely a suspension or even an emulsion (a solution has little or nothing to do with tiny bubbles, which we can leave for Don Ho to sing...

Don't go dissing on the Cracker Barrel now! I'll have to slap you upside the head with a country ham! :lol:

Well, the only one I know off the top of my head is regular white rice. It's ratio is 1 c. of water to 3/4 c. of rice and it's cooking time is around 18 minutes. Obviously, that doesn't mean you add 18 minutes to the recipe's cooking time. You should just experiment with the ingredients that...

Use it in any quick bread recipe instead of regular flour, reducing the the ratio of baking powder called for in the original recipe by 1 t. per cup of flour and salt by 1/2 t. per cup of flour. E.g., when making biscuits or dumplings, substitute the self-rising flour for the regular flour and...

Crêpes made from rice flour are a common adaptation for gluten-free diets. This recipe takes a page from Indian cooking and combines rice flour with coconut milk for an exotic twist. Crêpe Batter: 3/4 c. Rice Flour, ground from short- or medium-grain white rice and sifted. 2 t. Baking Powder 1...

To freeze avocados, puree with ascorbic acid added and package excluding oxygen. Will last a few months in the deep freeze.

Naw, if I ever feel the need, I'll just open a vein and pour the corn syrup straight in. But then, I don't have to live through those cold Northeastern winters. :lol:

I suggest using Instant Clear-Jel or instant tapioca instead of flour or cornstarch to thicken. Cornstarch would be my last choice because it doesn't like either acidic foods or freezing. Don't be too hard on the recipe writers. :wink: The characteristics of ingredients are far from...

The water needs to be just a little bit deeper than that, or you can spoon a little of the hot water over the yolk as the egg cooks to baste the top of the yolk, but otherwise 2 out of 3 look fine. There is always going to be some albumin left in the water, since it is water-soluble and it gets...

Poaching is at around 180F, not in boiling water. Use a thermometer until you get the hang of it.

To bond a layer of carbonized fat to the surface of the utensil.