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I usually throw in an ounce of semi-sweet baking chocolate in my chili. It adds a depth of flavor that I really like. You can't taste it as chocolate, but it gives it a certain bit of richness that works for me. It's more of a flavor enhancer than a flavor unto itself.

I doubt it's a medical object... simply because the cone comes together. Any biological instrument as suggested would need both ends open - this does not have that. I don't know if it's a cooking object, but if it is I think it would either be a mold or a carrier.

Usually I cut the corn off the cob. I had braces on my teeth when I was younger and because of that I hate corn in my teeth. Before that I used a fork.

My mothers swears that grape jelly makes the best sweet and sour sauce. She just mixes grape jelly and mustard together with a dot of lemon juice.

Pan broiled top sirloin steak Roasted garlic mashed potatoes Sliced tomatoes seasoned with S&P and parsley

try it... like french fries and chocolate milk shake... nummy... speaking of... grilled cheese sandwich dipped in chocolate milk?

Healthy Egg UnMcMuffins whole wheat English muffin 1/4 cup egg whites or egg beaters (and salt & pepper) 1 slice of Canadian bacon 1 slice cheese Toast English muffin. Cook egg whites/egg beaters. Set aside on paper towel. Season with S&P. Assemble. English muffin bottom, egg, cheese...

http://www.fantes.com/images/7056food_mills.jpg This is mine. I mainly use it for seeding blackberries and raspberries.

These are very good. I tried making them once at home and I was very pleased with the results. Being from the PNW, sweet potatoes aren't a regular item in the pantry. However once I moved 'down south' so to speak, I have experimented more with them. You can do either sweet potato fries or...

Hiya Drumstick. :smile: I'm in Orlando... a recent transplant from west coast USA.

I actually use my hand mixer. If I'm making a big batch I'll use my stand mixer. I used to use ricers for ages but got tired of them. Beat the heck out of them long enough with a mixer and you'll get a good product. Riced potatoes are good for absolutely lumpless potatoes, but one thing I've...

A good alternative to raisins are raisined cranberries. I'm not a big fan of raisins so the dried cranberries are extra good to me. :smile:

LOL.... cool. I think I've learned more about margarine and butter than I thought possible. The "rendered animal carcass fats" is enough to keep me away from margarine if nothing else. Eugh. :lol: And now I know I can keep calling it butter spread. :chef:

Yes I know, but it tastes more 'buttery' than any of the others I've tried. Plus at least it does say 'butter' on it. :wink:

I grew up with stick butter. I use stick butter for my baking typically - especially pastry, can't do that with margarine. However for every day eating I use "Land O Lakes light butter" in the little plastic tub. I used to use margarine until I found out the issue with trans fat being far...

Butter. More versatile and useful. Plus with the transfats in margarine you may as well use shortening.

soup chicken - chicken breast, sliced ham, covered in creamy mushroom soup fried new potatoes sliced tomatoes

I'm in one of those 'not sure' moods. I've thawed out some pork chops but I'm not sure what to do with them or what to put with them.

Betty Crocker Red Cookbook - my good basic all around cookbook Baking with Julia - my baking bible Better Homes & Garden Crepe Cookbook Hershey's Chocolate Lover's Cookbook - Yummmmmm Jacque Pepin's Cooking w/ Claudine (1 & 2) FC Favorite Ways w/ Chicken Candy, from the Good Cook Series - my...

I was surprised to see wine listed in the same sentence as chicken nuggets. But then the grape is nothing like it was off the vine once it comes out of the bottle... kinda like the chicken. :biggrin:

I've actually been thinking about this since I first saw it. I ended up going to wikipedia. Food processing - Wikipedia, the free encyclopedia The scary part to me is... Hot dogs and chicken nuggets classified with those other things. :ohmy: When I think of processed foods though I do...

Chicken roll ups stuffed with spinach, onion, mushroom and garlic Twice baked potatoes Fresh sliced tomatoes seasoned with S&P and parsley

pork roulade with caramelized onions roasted garlic mashed potatoes snow peas in a light butter sauce dessert - strawberry and/or chocolate gelato

I did some tilapia last night. Did it in a pasta primavera with some onions, mushrooms, garlic and tomatoes in a light cream sauce over linguine on a bed of fresh spinach. To me its uses are almost endless. It's nice because it's a lot like chicken in that it's almost a blank palette to...

I've used melted butter and melted shortening before and it's been fine.