Posts by CapeCodder

Didn't anyone try my post about lightly flouring bacon before baking?  Would love to hear comments.

Cornstarch is used in a schlock house not a class operation. It's roux and potato ---------- Maybe in Florida, but def not in places that know about chowder. It should not be THICK (except with ingredients). It should be, first of...

Anything pickled more than overnight. I gave up on prosciutto after two smelly-ending attempts.

In an interesting, but dated book, (1988) Home Cooking by Laurie Colwin, she mentions Salade Gourmande: "But what about a salad that is expensive, complicated to fix abd BAD for you? This sald exists and it is served in the kind...

Nothing personal, snmr2t, but as a restaurant goer, I am sick to death of "plating.for entrees" No matter how you plate two scallops or one undersized crab cake, it' still a **** poor-sized serving.

On occassion I dredge the bacon slices in flour and then bake at 350. After ten minutes or so (when the underside has browned), turn the bacon and watch it like a hawk, it will go from brown to back in a flash. It makes a very...

The whirring of helicopter blades are heard.

The buggers didn't weasel into the package. The eggs were on the 'rooms when they were packaged. Happens all the time.

The buggers didn't weasel into the package. The eggs ere on the 'room when they were packaged. Happens all the time.

[QUOTE=DC Sunshine;181823] The yolk is generally seen as the culprit Unless you are feeding a dog. The whites are not good for dogs. Seriously.