Posts by Myplaceoryours

On not knowing what to get: See "On saving money" On saving money: Every newspaper contains weekly ads. Try going through the ads and selecting sale items that you can combine to make a tasty meal. The direct recommendations...

I certainly agree with mudbug's comments. However, cream cheese is a common ingredient in many frozen desserts and when it's combined with other ingredients in this way it performs quite well even if frozen.

There are several possibilities. I'm going to assume you haven't changed the type of flour your typically use. So we'll skip the possibililties of your flour having too much protein. 1. You may need to add a little more oil to the...

Dear Mudbug braunalee has only one post. The rules say "You are only allowed to post URLS to other sites after you have made 15 posts or more."

No, I believe it stifles the creative imagination. If I look at pics of previous presentations, and I like what I have on file, I tend to serve the same dish in the same way every time. I'd rather try something new and fail then get...

Excellent point.... I believe the trick is to buff and maintain the edge before it becomes dull enough to require resharpening. But knowing how to ensure the proper angle on the edge is crutial. The abrasive in the polishing compound...

It doesn't take much in the way of heat to maintain temperatures during the short time required to rest the meat. A table/desk lamp with a flexible neck with an infra-red heat lamp will do the trick without the fancy equipment and they...

You may find some reference to this process in another post, but I'll cover it here. I use neither stone nor "gadget" to sharpen my knives. I prefer to use a buffing wheel charged with polishing compound. Felt wheels are...

My favorite is the All-Clad Copper Core. I didn't find the entire set appealing because it includes several pieces that I wouldn't be likely to use very much, if at all, so I'm one of those who purchases one piece at a time. The seven...

I believe that the rule you're refering to is that, when doubling the recipe (e.g. bread) you needn't double the yeast - you probably need only 1.5 times the amount used in the basic recipe. With respect to storing opened yeast...