Posts by MaryB

I am in the I hate runny scrambled eggs camp, cook them til done!

I am not a stinky cheese fan either. Give me sharp hard cheeses.

no wood for dehydrating

Electric smoker would work if you can control the temp down to 150f or so  

Tillamok extra sharp is about the same as Cabots extra sharp white cheddar. The Reserve is a lot sharper, dryer crumbly texture.

I love bison filet mignon, I use a chicago steak crust and pan sear all the sides then finish in the oven until the center is 100 degrees.

Bisquik egg pie, recipe is on their site. Like a thick pancake batter with lots of eggs, bacon, sauteed onion, shredded cheddar. Can add just about anything for a filling. I have made a tex-mex version with taco filling, a pizza...

Cheddar is my favorite, for a mass market cheese Cabot Farms Special Reserve is decent and very sharp.

Yup all blades are serrated, micro serrations are what actually do the cutting on a chefs knife for example. In a dull knife these get bent over.

Haven't met an olive I didn't like, I buy large jars of cheap green olives for my salads and the better ones from the deli for snacking.