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HaHa!!! But I think I'll stick with vanilla, thank you. (ChefKathleen, If I have nightmares tonight, it's all your fault! - LOL!)

Grilled and basted... :lol:

I would certainly like to respond to that comment, but the moderators of this website have ruled that no one may comment on the way the U.S. Government treats its food supply because that issue is too political and not allowed on this forum.

What you're paying for is ensuring what the FDA & USDA should have been doing to protect Americans in the first place. http://www.wiorganics.com/organic_usda.htm

Yes, use corn starch in place of the flour (and they should have meant to say rice flour NOT wheat flour, but don't use it, use corn starch), and use ice cold club soda in place of water. Those two changes, with 350 degree oil, will give you flavorful "crispy!"

And I can see using that technique whenever I fry and flip over slippery cornmeal mush in a pan of sizzling grease... the further away my hand is, the better!

I do the same thing with a short, wide ceramic flower vase beside the range, and fill it with spatulas, whisks, spoons and tongs, but I never thought to do the same thing with measuring spoons in a coffee cup. That's a good idea!

There are still a few A&W Root Beer stands here in Arkansas - not many, but a few. :smile:

Here are three different types of tips & hints for beginners that I wish I had when I started: 1. I purchased a Wilton offset icing spreader knife from the wedding cake section of Wal-Mart (about $4.00) and use it exclusively to spread such items as mayonnaise, mustard, and peanut butter...

How about pork tenderloin sandwiches? Pound them out, bread them and lightly pan fry them, then hot onto a toasted hamburger bun. And for something different for a topping, make a mild mustard horseradish sauce.

Bigdaddy3K, what cheese would you recommend to go with a very sweet item such as pickled watermelon rind? (A holiday favorite of mine and my family.) In case you've never had any, is a level of sweetness similar to a pickled Gerkin and is found in the same grocery section as pickled peppers...

You might also consider pitted dates stuffed with goat cheese or mascarpone. (Some use almonds, as well. I prefer not.) Always a winner appetizer.

Perhaps you might find an answer here: Pavlova Recipe With Picture - Joyofbaking.com Good luck - it sounds and looks delightful!

You can still save it. Just add two measures of water and one measure of fresh flour for this one time and it should be OK. Just be certain that the water you add isn't straight from the tap. Chlorinated water might kill your yeast. Use bottled or filtered water.

That's interesting. My information comes from: Massimo Montanari, "Peasants, Warriors, Priests: Images of Society and Styles of Diet In Food, A Culinary History from Antiquity to the Present", edited by Jean-Louis Flandrin and Massimo Montanari, pp. 178–185. New York: Columbia University Press...

By "Hooch" are you talking about the liquid that collects on the top? I stir it back in.

Pina Coladas! :wink:

My first wife was in the hospital shortly after we were married. (She nearly poisoned herself using a spray oven cleaner without any ventilation! - a young newlywed without any kitchen experience.) Anyway, the lady in the bed beside her was a waterholic - and when she had first checked in, was...

I recently read that a "roast" is a piece of meat that, because of its size or shape, lends itself to being skewered and then cooked on a spit. (A Middle English term first used between 1250 and 1300 a.d. - sp. Roosten and rosten.)) Now, you can call me anything you like... just don't call me...

So, what is it that comes in the bottom of every roasting pan? A wire rack! What is it called when you cook a chicken in a casserole dish? Baked chicken.

It must be really, really nice having excellent quality specialty shops to draw upon, not just for yourself, but for the restaurants around you so that they can give you those special foods that we strive for and enjoy no place else! I'm Jealous!!! :wink: Oh, and "Food Detectives" did a thing...

And don't for get the MUSTARD!!! Just kidding! :lol: I just happen to like mustard in my potato salad dressing. I think that must be a Southern thing.

Roasted: Wire rack, grill or spit. Everything else is baked. Get it!? - Good!

As I recall, baking a cake until it is done has no relationship to the shape of the pan, but whether the cake is finishing cooking or not. It is the cake that you want to concern yourself with, not the pan. And that is usually determined by testing the very center of the cake (the part farthest...

Yes, they are spots that are rotting, but you can simply cut them out. (That's one of the two reasons for the little scoop slicer at the tip of the potato peeler.) It's not big deal, just the natural aging process of potatos. If you want a baked potato without spots, get potatos that are...