Posts by CaboSailor

I didn't want to spend a couple hundred bucks on a LC so I ended up with a generic look alike that cost about $80. I can't tell any difference aside from the name. However, what I really love about the enameled cast iron is that you...

Personally I use one of the sweet onions such as Vidalia. I figure they have a bit higher sugar content and should therefore caramelize better. I have also made Frencho Onion soup with red onions without problems. Rich

OK. Nevermind. I just looked at my post and saw the related posts already existing, question answered. Everyone can ignore me......sigh..... again. LOL Rich

My wife is on a diet (again) and I know she loves sweetened iced tea. As we know, sugar or splenda does not dissolve as well in cold tea as a simple syrup. Soooo.... since Splenda is real sugar that's molecularly inverted I figure I...

Sorry I can't help you but I'm sure interested in finding the answer. I too am having problems with my dough the same as you. Add on that no matter how much flour or cornmeal I put on my metal peel, the dough sticks. I either end up...

Hello all, new to this forum but it looks like fun. I don't eat and/or cook much in the way of fried foods but some of my wife's relatives are from Kentucky and will be expecting a good'ol fried chicken dinner. Normally I would do...