Posts by CJ

Well, the simple answer to your first question is "ingredients & technique." Once dissolved & boiled, sugar wants to return to it’s crystalline structure; you want to coerce it to not. Starting with ingredients,...

I go beanless. I have some metal pie tins which stack one inside the other, plus disposable aluminum tins to sell whole pies, which also stack. I lay the crust in one as usual, place a duplicate tin on top, and turn them upside down...

I can take it or leave it – mostly leave it! The first time I had I thought it tasted like soap & went back & rinsed & rinsed the leaves, thinking there was some sort of residue. Still think it tastes like soap, but don’t...

I slept in, missed church, so I figured I’d go really decadent & have a bowl of M&M's for breakfast. Some of the green ones have faces on them!! Checked the bag, no contest involved, but what a fun site!www.m-ms.com Any...

Thanks for the suggestions; I'll continue to play - a little bit only. But you're right Chrose, it isn't really worth too much effort. Just looking for a quick fix, I guess. And right now, I do have some time to play. Less &...

I'm lousy with microwaves - anybody have any hints on microwaving individual pieces of quiche? When I try to get the widest section heated up, the narrower point gets too hot, but worst of all, the crust is soggy. So far I've tried...

Congratulations! What a terrific kickoff to the new year!

My prayers & best wishes for you, Non-chef! Flash & Isa, you don't suppose hospital food is made that way deliberately - to get people out faster?

LOL, Angrychef! I had answers to 1 & 2, but I got nothing' for # 3!! Maybe if I was as eloquent as Cape Chef...

It's beautiful, but it made me think about light pollution. I miss seeing tons of stars at night, the aurora borealis, the milky way, meteor showers... Doesn't look like there are too many places in the U.S. to escape.