>>uses
heavy whipping I use for whipping <g> can't think of any other recent use...
I use light cream in all kinds of sauces / dishes for a nice rich finish - frequently it's part cream and the remaining (required) liquid...
first I think one has to accept there is no "one right and only way" to do things....
I use the high heat sear both sides finish in oven technique. the grill pan produces marks, if you've got it hot enough, that's about all...
Fries -
there's a lot of questions in them there post.
some obvious ones:
carbon steel has the reputation for being harder and holding a better edge. it stains. if you like pretty, it's a when you're finished cutting wipe/clean it...
it's rare that I find a coupon to use ! most of the time the store, my mailbox , my "coupons printed specially for you" from the talking check out are for stuff I never buy and certainly not tempted to buy 'it' just because I...
>> if the cost is less than my credit card fees.
not likely to come true.
PayPal has branded credit cards and branded Debit Cards which process just like every other credit / debit card on the planet.
the "PayPal...
>>how quickly would you say I need to use up an 8oz carton of ultra-pasteurized whipping cream after it's been opened?
truthfully, dunno - that's my usual 'buy' size but it's open, pour, all gone for me.
with good storage I would...
Dan -
9-12-12 should be okay. you don't want a lot of N for tomatoes.
it is advisable to 'treat' for BER when setting the plants. BER 'happens' when the blossom is pollinated - when you see it, it's too late.
>>problem...
