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Oh, it wipes right off, no problem. No elbow grease even required. I was just hoping to prevent it altogether. Although I can't see it in my finished product, I know it is there and it bugs me. ;) Oh well, I guess I won't worry about it!

Here's a recipe with no butter or cream in it. http://www.recipezaar.com/137949

Question, I've just started canning occasionally in the last couple of months. First few batches have come out fine (yay!). But I find that after sterilizing my jars, or after the final water bath, there's a very fine white dust all over the jars and the rack. I'm assuming this is mineral...

Really gorgeous! I'm just getting into gardening - haven't really done any before - because we just bought our first ever house earlier this year and the yards are pretty much a blank slate. So, your gardens are a huge inspiration! How much work is it to keep it looking so beautiful and...

I reviewed all the ones I could find online just recently and settled on BigOven. It does come with a bunch of recipes, but you could easily delete them before importing / adding in your own. It has pretty good search functions for finding by ingredient, etc. I did a little spreadsheet...

Hey all. My ex-husband was a jewlery maker, primarily in silver. Here's the scoop: Although lots of chemicals will clean silver, what they are in essence doing is removing the top layer of silver along with the tarnish - even baking soda. Certainly, doing that once for a deep cleaning isn't...

I love Alton too, and I'm really looking forward to his new show. Although I'm not really a fan of the "watch people eat at various places around the country" type shows, I know Alton will have a different spin on it. I'm certain there will be some great info in there and he can't help but be...

I vote for this one! So cool!

Or, if you've seen the movie Dangerous Beauty.... The heroine (an Italian courtesan) uses a banana to make a very eloquent point to the snobby wives of her clients' husbands. :ohmy: Definitely sexy!

I like Cook's Illustrated, Cuisine at Home and La Cucina Italiana. I'm not subscribed to any, though, I just pick them up occasionally at the bookstore. I am subscribed to the CI website, and I find it very worthwhile. I'm very much an Internet person (see my screen name. ;) and I also hate...

I used to use Mastercook, but got frustrated with it's "import" abilities. Granted, I did not have the most recent version, but I found it less than convenient. So, recently, I went out and researched all of the ones I could find online. The top two contenders were Now You're Cooking and...

Another barefooter here. I never even thought about it, until I just read this thread! But, I am waayy too hot-blooded (I'm always the hot one. Can we turn the a/c down?) to not take my shoes off as soon as I get into the house. So, I doubt that's gonna change. Other than that..... I'm...

I used Paypal for several years with no problems. But that was when I was using it to BUY things on eBay. Then, a couple of years ago, when I was getting ready to move across country, I sold off all my stuff on eBay and used my PayPal account to COLLECT money. All went well until I was...

JCook, you are brilliant! I did this at my house last night and it was delish! Sooooo quick and easy, and the chicken came out moist and flavorful. This will definitely be an often used recipe around my house. Thanks so much for sharing! Valerie

upside down cake....edamame

Yeah, I've looked at that one several times, also. But I think I want to go with a pressure canner right at the beginning, so that I can do any type, rather than having to have two different canners for different things. Of course, those cost more, so I may break down and get this one...

I'm having trouble finding information on whether certain items can be home canned - specifically, things like cream sauces (Alfredo sauce) or custards or puddings. I know you can do things like Lemon Curd, but it has a lot of acid in it. Can you can things like Alfredo sauce, or other creamy...

I used to use Master Cook, but I recently bought Big Oven software (www.bigoven.com). I like it a lot. (Big Oven easily imported all the stuff I had in Master Cook, so it was a cinch to switch over). Like you, I don't want to have to keep cookbooks or magazines that only have a few recipes I...

Any suggestions on size of canner? I see everything out there from 10 qts to over 40 qts! Which size have y'all found to be most useful? I mean, I'm sure they're all useful in the right situation, but what's the most common, most often used one, do you think? Any comments on brand?

grapefruit....tiramisu

Oh, I'm a huge Alton Brown fan! If I had to pick one show, that would be it. (I even went to Austin, TX just to see him in person one time and get my book signed. He's just as cool in person as on TV). But in terms of the recipes, I've actually had better luck with some of the others. Alton...

Me! Me! Maybe we should all sue this guy back, for insulting the collective intelligence of the court system. Puhlease!

salisbury steak......kumquat

Well, speaking for myself (although I'm not all that young anymore), I grew up in a family where my mother did stay home and cook every night. But she didn't enjoy cooking, so it was pretty much just a rotation of the same stuff over and over. And I did not see her enjoying what she was doing...

I like, in no particular order: Paula Deen - hit and miss with her recipes. Some are just too, too..... too. And quite a few of hers are a bit too "semi-homemade" for my taste. But some are excellent! Try her Sour Cream Muffins, if you haven't yet. They are the quickest, easiest, tastiest...