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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.

Fun!! 1. Gold Band Oysters, Beluga Caviar, Kenwood Sonoma Sauvignon Blanc. 2. Cream of Wild Mushroom Soup, Spinach Salad with Hot Bacon Dressing, Beaujolais of Le Cru Fleurie. 3. Key Lime Sorbet 4. Fresh Lobster Ravioli, Grgich Hills Chardonnay. 5. 21-day dry aged USDA Prime Rib Eye...

Fish dishes and sauces for fish dishes.

Ah yeah, looks great! I'm gonna try something like it. I love garlic. I almost didn't read the thread because I assumed it meant "Cloves". LOL

My budget is "as little as possible to eat well" - LOL. Excluding coffee, I spend a bit under $3 per day for me and the dog -- butter is about the most expensive food that I buy. I eat pork, chicken or fish almost every day, but use no convenience foods at all. It only works because I have time...

I love asparagus, but I think it's about the most expensive vegetable on the market most of the year. I suggest buying a bundle and trying it two ways: use the tips for Steak Oscar and put the stems in a food processor for Cream of Asparagus Soup. Under the "TMI" category, cutting asparagus...

I think it's a great idea. Beats having to eat pancakes for three meals in a row when you're cooking for one. :lol: This is my recipe for the smallest batch of batter, since I would never use powdered eggs or powdered milk: 1 1/2 c. flour 1 T. sugar 1 T. baking powder 1/2 t. baking soda pinch...

Welcome aboard, Julio!

Amen, on that! I've lost 69 lbs in the last 18 months primarily by getting off the madness of the low-fat, low-cal, low-sodium fake food bandwagon and focusing on cooking satisfying meals. I no longer have the blood-sugar spike/crash cycle that drove me to between-meal snacking and my body...

Here's an interesting table on frying oils ... Cooking Fats and Oil, Smoking Points of Oils, Monounsaturated Fats, Polyunsaturated Fats, Trans Fatty Acids I use peanut oil for most home deep-frying, except occasionally lard for certain things. In the restaurants I generally used canola or a...

Obviously, in a side-by-side taste test, someone with a trained palate can tell the difference between fish that has never been frozen and fish that has. And I'm sure that those gifted with a very discriminating palate could identify in most preparations if the fish has been frozen. No big news...