Posts by Myplaceoryours

Making me feel old :cry: mentioning square foot gardening. I remember when it was a very popular PBS broadcast back when we had black and white TV and rabbit ears:lol: What I've always liked about the concept is its versatility. It's...

The only time my frozen potatoes have gone "yucky" is when I fail to parboil them long enough or don't drain them properly. Getting the water out of them is critical to successfully freezing them. Oh yeah, if I leave too much...

Chris, re: oldschool's note, you should be able to find Minor's Beef Base without tracking down a restaurant supply house. Just about every Supermarket carries it. Just leave the salt out of your recipe and whip in a bit of the base to...

foodnfoto gave you what I believe is the key reference guide for determining what to use where recipes call for a specific size onion. I've never understood why recipe writers can't just use standard measures instead of resorting to...

It's difficult to offer anything that hasn't already been listed by "bubbamom " (impressive list of possibilities) so, after you've examined each of those let us know if you need any more ideas. Remember that coffee cake is...

You can use bleached and unbleached flour interchangeable. The only difference that I am aware of is that bleached flour is whiter than unbleached flour and (I am told) has a few less vitamins. But I don't worry about getting my...

If I'm using fresh noodles I prefer to blanch them for about 30 seconds. If I'm forced to use dried noodles I cook them only to the point where they are pliable, usually about a minute or two. That helps limit the amount of liquid they...

web monkey, you don't indicate where you're located but if you know anyone in (or going to) Wyoming, see if you can arrange for them to get you a sage hen (know by other names such as Skeedskadee or prairie chicken) to have it flash...

[quote=Jacaranda;151341]Aha!... I commend to you the recipe at Chefs.com: Thanks, Jacaranda. I admit I modified it just a bit (added some sautéed chicken, reduced the onion, substituted dried red chili flakes, used 2 tsp. chopped...

Oh, Pedra, please don't give up on fish just because you may have had one bad experience. Fish is absolutely wonderful; and the wide range of flavors and textures in fish increase its versatility as an element in culinary arts. Here's...