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Here is a question from the administrators: I'm curious to know why so many questions are being moved to other places in the forum. What is the criteria for posting on this particular part of the forum?

I agree. I tried the air pop method and thought I was eating styrofoam. acccckkkk!! I buy microwave style with butter.

Freezing can do this to fish. I highly recommend the FoodSaver for freezing anything. If the tilapia smelled fresh then there is no problem. Bad fish smells, fresh fish has no odor except for the odor of sea water. Enjoy. BTW NEVER freeze anything in the package it was purchased in. Transfer...

Sherry and Port are both fortified wines and very similar in flavor. Go with the Port by all means.

I always cook the ingredients together for about 5 minutes or til the meat is browned, then drain the skillet and fill the peppers. You don't have so much grease floating in the peppers that way. BTW, if you want a fabulous presentation, try using a combination of red, yellow and green peppers...

How odd to find this a topic this morning. I was talking to some friends last night and told them about the breakfast we had at Brennan's in New Orleans a couple years ago. The bill came to $132.00 not counting the tip for just my husband and me. We had the most incredible, memorable...

I think Michael in FtW is referring to the distance between the broiler and middle oven in a toaster oven compared to the same distance in a regular full sized oven. Being alone I now use my toaster oven far more than my regular oven and I do this when broiling anything. The distance...

If spicy foods actually increased metabolism, I would burn more calories. Since I live on very spicy food, I'd weigh about 90 pounds. Uhhh I don't think the article is fact. I do know that much has been written about spicy food increasing the endorphin level of your brain. This is what gives...

I use nothing but sweet onions for cooking. When Vidalias are not in season I get Texas Sweets, Maui Sweets or Oso Sweets. But the Vidalia is without a doubt the best onion on the market. I don't ever recall seeing a Vidalia with purple skin so you may have picked up a "wanderer."...

Hey, I'm just about at the break even point and spending it as fast as I can. LOL. I want the last check I write to bounce.

I had no idea that D. Hines made a Red Velvet cake mix. The only reason to add the food coloring is so that you have an unusually pretty cake. As I said, it adds no flavor of it's own. If you're adding red food coloring to a home made cake, why not add the same thing to a boxed mix? BTW, be...

My mother in law was making this cake for all birthdays since 1950. If you look at all of the RVC recipes, you'll notice this cake is nothing more than chocolate cake with food coloring added to make it look deep red. The food coloring doesn't affect the taste at all. You can make a great...

I cut the bottom third of a bunch of parsley or cilantro ( the part where the stems are bare) wrap them in cheesecloth and use them in soups. The stems have tremendous flavor and I don't have to use up my parsley or cilantro, which I always have on hand. I never cut the leaves off of the rest of...

Italian sausages with sweet peppers and onions are one of my family's favorite things to eat so I've been making these for years. Here's what I do: I put the sausage in a skillet with a couple Tbsp. olive oil and just barely brown them. Add hot pepper flakes (optional) then remove and add the...

CSALT: It just takes one time for disaster to happen. I have a friend who never wears a seat belt claiming she' s never had a a problem. Last week she went through the windshied.. End of story. NEVER play games with food either. All it takes is one bad experience. Frozen food should...

A 40 qt. stockpot will give you 1 qt. of broth per person, counting the seafood. That's a lot. People will generally eat about 2 cups of cioppino so you could cut that 40 qts. by half and have plenty. I'm assuming there will be other food to serve. I have some problems with people bringing...

I've had deep fried won tons in Chinese restaurants and they're pretty much the same thing as pasta dough fried to a crisp. I don't particularly care for them myself but it can be done. Seems to me you can only do this with fresh pasta dough, not the dried pasta. Give it a shot, you might like it.

When I have something in a restaurant that I particularly like, I always ask how it is made and what ingredients the recipe contains. The waitstaff is usually more than happy to tell me the details and if they can't I aske the manager. In a case like this, where this is not their...

Okay URMANIAC13, how much does 10 Euro dollars translate into American dollars? And where did you get that Euro Dollar sign? Cooool.

Using clarified butter is the answer and you can do this very easily. If you don't want to make this every time then make a large batch and freeze it. Add the butter AFTER you add the olive oil and keep your heat at medium to medium low. I do this all the time and have no problems. I...

I have to go along with the school of thought that nine hours in a warm room is far too risky. You won't know if it's safe til you eat it, and then it's too late. If in doubt, throw it out. It's not worth the problems that could result.

Would you mind posting the particulars of this "raw food diet"? If it's the one I've heard about it advocates eating nothing but raw food. How incredibly stupid is that? I put that up along with the "alphabet diet" where you eat only foods beginning with a particular letter in alphabetical...

I grow several of my own herbs, but if I don't grow them I buy them rather than use dried herbs. Fresh parsley and fresh basil are by no means the same as dried parsley or basil. The taste and the aroma are totally different and as far as I'm concerned you can actually ruin a dish with those...

ROFLMAO!!! You've got a good point there. Cutting that little pie into 12 servings would be less than a 1 inch :ermm: piece per person. No wonder the nutritional information isn't so bad. Funny thing is, and my husband was guilty of this, no one really pays much attention to the...

There's no doubt that making pie crust with lard is superior than any shortening, however, because this is pure animal fat the cholesterol and saturated fat content is very high. My mother in law and her sisters all made pasties with the crust made of beef suet. There wasn't a pasty on the face...