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For cryin' out loud! How am I supposed to stay on my diet now? I'm about ready to go and buy some meat and start grill'in and smokin' in the pouring rain! Fabulous pictures and great ideas!

Pie crusts whether homemade or store bought freeze well and thaw fast. You might consider making crusts ahead of time and storing in the freezer between sheets of wax paper. I don't buy much store bought stuff like this but I'm sure there are probably some good brands. A few thawed crusts could...

A very large tile square flipped upside down is untreated. No glaze or acid. You might find one in a tile place that is very ugly on one side but very useful as a pizza stone when flipped. The heat of the oven is much less hot than when it was fired originally so none of these chemicals can be...

Unfortunatly this seems to have become a new trend. I was going to buy a box of brand name cereal at $2 a box thinking it was a bargain until I realized it was only 12 oz instead of 16oz. I am pretty thrify and tend to stay away from name brands unless it's a super bargain. The tuna in cans...

I've heard and used baking soda in a liquid batter for fried chicken. But never added it to the dry ingredients. I soak my chicken peices in buttermilk overnight and roll in the dry ingredients. I press the mixture to the chicken before frying in hot crisco.

Here's my take in my many years of experience with baking bread and other yeast-rising item. Yeast 'grows' on it's ability to produce gas while consuming flour and preferably some sugar or honey. You don't have enough yeast for that much flour - I'd double it. Your liquids aren't hot enough...

Fresh avocados are so delicate fresh that I wouldn't think they would lend well to dehydrating. Once exposed to air they would turn into brown mushy lumps and never truly 'dry'.

Use only bags or containers desgined to be frozen. Using 'regular' ones mean no protection from freezer burn. Something like carmelized onions I wouldn't bother freezing. I would consider these sort of a side or topping for a steak and nothing I would make in bulk. Spices too, I wouldn't freeze...

If you have an Asian or Hispanic store near you that carries meat and seafood you should be able to find whole fish. Sometimes frozen but thawed and chopped in neat peices paired with veggies like carrots, celery onions and spices like black pepper, parsley and oregano and enough water to cover...

It also happens with almost anything with a grain component including cereals, mixes, bird seed etc. Not using the product quickly enough can expedite the eggs going buggy. I have a set of air tight containers that I store things like rye flour and cous cous that I don't use all the time. The...

When the masa is made correctly mixed with some baking powder, soda, salt and a bit of the cooking broth from whatever meat will go in as filling as well as lard or shortening - it will fluff up in the steaming/cooking process. The test is putting a spoonful of the prepared masa in a glass of...

Why would you pressure cook veggies that require such a limited cooking time even if steamed or boiled? I don't like mushy veggies and would steam for about 8 minutes, boil or 2 or 3.

My recipe isn't so much a line by line kind of recipe, but a Korean freind showed me how to make it. She likes bok choy, I prefer napa cabbage but here it goes. Take a good size napa cabbage and chop into bite sized peices. I discard the really big pieces at the end and of course the brown or...

If you have a pressure cooker, you might add some stock or broth and cook it for 15 or 20 minutes. it might make the meat more tender without a loss of too much moisture. If it's 'shreddable' make burritos, chicken salad or add to a stew. If it's not salvageable, and you have a dog - he/she...

My mother in law gave me an old Presto with the 'rocker' gauge. She had it in the 60's and the first thing I did after giving it a good cleaning was to replace the gasket which is a common size and easily available. If you find one used, I would reccommend ordering a gasket asap. This older one...

Home cooking and cooking in a restaurant are 2 different animals. Hmmm amar001 is pushing an online culinary website. Any place I have worked did not hire staff based on certificates. It was experience and promoting from within the ranks whenever possible.