Dow Bathroom Cleaner. Spray it on, leave it sit for a few minutes, wipe
and rinse well.

Hon, I agree with Chris. BKF or Bon Ami, as a paste.
I see the same stuff with rice. Apparently it's something to
do with the starch in the pasta. A light buffing and it's gone.
Alex
On Fri, 09 Jan 2009 21:26:47 -0600, Kathleen

Don't feed the troll.

Stalker troll, actually.

I'm not uploading pics on any of those webspace links again. I had a
boatload of pics on Yahoo and when it went to Flickr they took hostage of
quite a few albums and the only way I get them back is to subscribe to a pay
service.

What a pleasant walk down memory lane!
I salute you, Sir!
Alex
On Fri, 09 Jan 2009 15:26:49 GMT, blake murphy

In article <X6D9l.8452$8_3....@flpi147.ff dc.sbc.com>,
Vacuum-sealed refrigerated meat seems to be good for quite a while...
Isaac

In article <ii4j36-5va....@news.infowest. com>,
It's kind of confusing. The word "roast" actually means to cook over
high, dry heat. Unless your client has a very expensive restaurant,
it's likely that the meat for your sandwich was not really roasted.
There is a cooking method called "pot roast" that has nothing to do with

Damsel,
You sure know how to make a guy hungry and I imagine you are a great
cook!! I would marry you, except I am gay, so I don't think it would
work out ;)
Mark
On Fri, 09 Jan 2009 20:01:02 -0600, Damsel in dis Dress

On Fri, 09 Jan 2009 12:34:17 -0600, Lou Decruss
What part of the Midwest? I was raised in SW Michigan (Dutch with a
few Italians to spice it up) and I didn't come across that, but we
didn't eat much cornbread either.
In fact, this thread is the first time I've even heard of it.

On Fri, 09 Jan 2009 08:54:20 -0800, Joseph Littleshoes
hehehe! Mini FPs are da bomb!

On Fri, 09 Jan 2009 10:23:46 -0600, Melba's Jammin'
I definitely prefer the shorter ones made in my cast iron pan vs the
tall ones made in a bread pan.

On Fri, 9 Jan 2009 10:58:22 -0800 (PST), aem <aem_ag...@yahoo.com>
wrote:
I'm in the 60 minute range. LOL!

On Fri, 09 Jan 2009 19:17:20 GMT, Wayne Boatwright
Think about it. She lives in a vacation destination. LOL!

On Fri, 09 Jan 2009 10:02:17 -0800, Robert Klute <robert_kl...@hp.com>
wrote:
They are different from Frank's, but I they would be good too. I'll
look for the Tabasco Garlic Pepper sauce. It sounds like something
I'd like universally.

On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
I think the real point is *why* would you want flour on Buffalo Wings?

On Fri, 9 Jan 2009 15:58:58 -0800 (PST), Lynn from Fargo
Mine too.
Yep! Wanna do a Buffalo Wing party sometime?

On Fri 09 Jan 2009 06:20:02p, Arri London told us...
isn't
(via
would
I probably don't have that many year. :-)

That's unfortunate. When my old dog Molly died, I gave her unused
prescription meds, special foods, supplements, etc. back to her vet, who
maintains a stockpile of this and that that she passes along when a
patient's family is struggling to afford care for their pets.

Or just look at the source code..

I doubt that he could find his dick to have a piss.

Sounds like what I threw together to have with my low-fat quiche last night:
"Lin's Thrown Together Potato Soup" which then became LTTP w/Broccoli
and THEN LTTPB w/cheese.
First, sweat/sauté half of a roughly chopped onion and a couple stalks
of chopped celery (adjust either of these things to your liking) in a

In article <gZU9l.14316$H12.5...@newsfe12 .iad>,
Chicken soup!
Miche

How about black bean soup? I googled and it seems they
fit the bill as far as antioxidants go.
This is a delicious soup, and you could blend it to your
desired thickness (thinness?), or even thin it with more broth:
[link]
Having a stick blender is very handy.

In article <GtU9l.23627$pe.23...@newsfe13 .iad>,
Sorry. Try this one. I know it works:
[link]

On Fri, 09 Jan 2009 21:20:10 -0600, Kathleen
The link split. Repair it and it's fine
Lou

Aughhh! 404 Not Found!

In article
<2922940e-d96e-4346-95b3-a9b51 5db5...@r15g2000prd.googlegrou ps.com>,
(snip)
Nah.
Stand in front of your sink with the head of lettuce in hand. Give the
core a smart thwack on the inside wall of the sink -- the motion will
be towards you -- to knock loose the core. Remove the core, peel any

I don't buy it often but when I do I wind up doing the same thing my
mother did...
Bang it down hard on the stem end to snap the core loose from the
leaves. Then either tear off the leaves or shred it with a knife to use
of tacos or whatever, rinse in a colander and spin it in a dish towel,
as Miche describes, .

On Fri 09 Jan 2009 07:26:07p, Margaret Suran told us...
I use Cameo Stainless Steel and Aluminum Cleaner, and use a scrubbie pad
with it.

On Fri, 9 Jan 2009 14:07:15 -0500, LassChanc...@webtv.net (Lass
Chill the batter goes along with letting it "rest".

Whole milk means it's richer (mo buttah stuff).

Have you actually used a recipe like that? Sounds like you need to
turn the oven on "blast", which would replicate a recipe that calls
for preheating the pan (something you need to do if the oven is
already heated). I like the idea of a cold start, but I've never seen
a recipe and I wouldn't sacrifice a meal to experiment.

In article <barbschaller-2E49A1.180504090 12...@news.iphouse.com>,
I dump all ingredients together and use a fork to vigorously mix. I stop
while there are still small clumps of raw flour. They cook out nicely,
and I've yet to fail on a puffy popover or mountainous Yorkshire. I'm an
advocate of the bit of hot oil in the bottom of the hot pan or muffin

In article <3j4gm4dplmi5svuk184fr5p2pvbf5 23...@4ax.com>,
If it's the one for extra large muffins like I have a couple of hundred
miles east of you, it's grand for popovers (individual Yorkshires). the
depressions should hold a bit shy of a measured cup of water. Pour a
half cup of Yorkshire batter in each depression and cook just as you

On Fri, 9 Jan 2009 13:47:17 -0500, LassChanc...@webtv.net (Lass
I'm not completely sure what the difference between "individual"
Yorkshire Puddings and Popovers is... but when I make the individual
YPs, I preheat muffin pans. DD gave me her Popover pan when she
moved, but I have never used it - because it has only 6 holes. It

Hey, FWIW - I gave you the benefit of the doubt! Someone posted that
you needed to eat them with enough butter to dribble down your arm...
so I thought you were getting a head start on it.

In article <FGK9l.2370$1k1....@newsfe14.i ad>,
That may be true, but sounds like dangerous advice. We had a thread on
this group before about blood thinners, and that is definitely the
advice for that. I don't know if "a little extra bloodwork" is a
concept for statins. Note that there are other drugs that have

My cardiologist tells me no grapefruit or grapefruit juice, period.
After two heart attacks, a boat load of minor and four major strokes,
I'm listening, finally.

In article <3hI9l.1612$G24....@bignews6.b ellsouth.net>,
When my SIL was pregnant, she would eat whole grapefruit at work. Just
peel and eat (no salt or sugar). She never ate them before pregnancy,
or after. It was funny, because I couldn't help comparing the shape of
the grapefruit with the shape of her abdomen. She looked like she had

On Fri, 09 Jan 2009 13:02:21 -0800, David Harmon <sou...@netcom.com>
wrote:
I know someone who did some freelance photography for McShitties. He
took hundreds of burger pictures to get the "correct" one. From there
it went to photoshop. Food is hard to work with. He did get to load
his freezer up with burgers though. Ugggg.....

As we shopped today, we stopped by a used book store.
Czeched out the cookbooks. Soups. Carrot.
Damned if others haven't disovered that orange thing.
At S'market.
Bought a bunch of carrots. Strange that. I could buy 16 oz
of pesticide-infused carrots for USD 1.99 pound. Or
I could buy 5 lb. organic carrots at 3.99/pkg.

This is a food group. Did you "eat" any real food or just something
that looked like a hot dog?
Btw, I cannot believe you took the time required to write all of
this...
Mark
On Fri, 09 Jan 2009 02:52:32 -0600, "Steven Craig Horn Is a Convicted

ALIEN (birth sequence or Kane's last supper)

Everything does... eventually...
Indeed some people are pigs, and there are already laws for littering.
We don't need asinine banning of a valuable item because some people
break littering laws.
I can do the same with one of the rigid plastic ones, however it is more
practical to just use the thin plastic ones and save the effort. It is

Barb wrote:
Sending warm wishes your way in hopes Hubbin' gets to walk your
gangplank soon!
--Lin

No I don't. Hubbin' does all the website stuff but he was admitted
into the hospital last night. Chest pains and shortness of breath.
Hopefully he'll be home soon and I'll have him put a pic up for you.
I've never seen the cutting boards with a bowl any place else. We
bought a big one for the house and the small one for the boat. We

Wow Lin, you sure have a collection. At home we have a few of the
pull out, from under the counter top, wood cutting boards. One is
giant, about three feet wide and the other is only about one foot
wide. It's an old house.
Barb
s/y Arabella
[link]

Prada Vernice Tote Bag New,Replica handbags,knockoffs,faux
purses,imitations,Copy wallets,fake belts,Prada Replica,Prada New
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Prada Vernice Sfumata Medium Tote Bag Size: 15"W X 12¼"H X 6¼"D

Must be high calorie, not full of fat but lots of protein would be good, and
while we're at it, well rounded with veggies high in antioxidants. A soup
that can be blended fine but still taste good. The foods that cause distress
are high fat and anything he has to chew. Can only eat about 2 oz at a

Recipes Are Guides, Not Formulas by Michael Sheridan Judging by the comments in some cookbooks, you would think recipes are chemical formulas to be measured out and carefully mixed. It just ain't so. A favorite line of editors always refers to the measurements used, which are often given in both metric and Imperial. You are cautioned to use one set of measurements or the other, but never to mix them. The implication is that if you do, disaster will be the result. It's a bit like the exhortation which goes something like "three free-range eggs", as if the dish cannot be produced with any other type of egg. This is the sort of thing that has inexperienced cooks quickly turning the pages, looking for a recipe with less ingredients or abandonning the idea altogether and heading for the takeaway. I call it 'the tyranny of the recipe'. It's as unnecessary as it is silly. If you are one of those who ignore a recipe simply because the list of ingredients is too long, or looks too complicated, please keep reading. You don't need to change your cookbook. You just need to change your mindset. The first thing to remember is that recipes are written by people trying to pass on a method they use to cook something. They are a convention for exchanging information which has developed over many years and which, on the whole, work very well. But that's all they are. You are not dealing with chemical formulas that will blow up in your face if you measurements happen to be a few grams out, or you change one ingredient for another. In just about any recipe you can not only change ingredients around, alter the amounts used and so on, you can also leave them out altogether. You may not achieve exactly the same dish as the cook who wrote the recipe, but so what? Who's to say that your version won't be just as good, or even better? Good cooks, and that really means experienced cooks, will read through a recipe, grasp the general idea, and proceed to put it all together using previous knowledge and their own tastebuds. How things taste to you, and even how they look, are far more important than any written instruction and far more liberating. Try this simple test. Open two different cookbooks at the chicken recipe section and compare the recipes. It will very quickly dawn on you that the recipes in one are simply variations on the listings in the other, the biggest variation being in the flavorings used. So the conclusion must be, if the recipes can be varied in flavors and quantities between cookbooks, you can do exactly the same thing and still come up with some stunning dishes for your friends and family. Using cookbooks as a source of ideas only is an enormously liberating experience for most people, turning a chore into a pleasure. As a bonus, it often produces far superior results as well. For example, did you know that many of the dishes published in cookbooks have never actually been cooked? They are frequently just rewritten from notebooks and archives. That's because the professionals know that the contents are not critical. It just makes us look more highly skilled if we pretend they are. Don't be trapped in this way. One of the most influential cookery writers of her day, Elizabeth David, put only the barest of information in her recipes and often didn't bother to mention quantities at all. Beginner cooks might have struggled a little, more through nerves than anything else, but more experienced cooks were quickly at home creating their own versions of classic French recipes. And that's something to bear in mind when you are cooking for the family. Professionals did not invent cooking, ordinary people did. Many of the classic Italian and French dishes are not the results of swanky restaurant posing, but simple food prepared from fresh ingredients with many regional variations. They have nothing to do with the culinary antics of celebrity chefs. Take a break from tyranny. Close the cookbook and make something you have cooked before, but change it a little - or a lot if you wish. Add, substitute or take away one ingredient, taste or smell everything before you use it and get used to the idea of cooking with your palate, which really means your nose. You will probably find that you surprise yourself by how much you instinctively know and how much you have learnt. You will also be pleasantly surprised by how much easier life in the kitchen has become. Copyright 2006, Michael Sheridan. All Rights Reserved Worldwide. ===---===---===---===---=== About the Author About the Author: Michael Sheridan is a former head-chef and an acknowledged authority and published writer on cooking matters. His websites, which can be found at http://www.all-about-cooking.com, contain a wealth of information, hints, tips and recipes for busy home cooks