Posts by gerdosh

I agree with you -- I hate it too but language is a living things, changing, evolving and we have to accept that. Presentate may or may not remain in the vocabulary, but that's how new words are *created?*

I am also using firefox but i haven't experienced your problem.

To ease cleanup, I started using muffin pan liners. I tried several kinds but all seem to stick stubbornly to muffins. The solution is worse than the original problem. Is there a trick here I am missing?

If the bread dough is a wet sponge, it keeps fine for days, though becomes little tart from lactic acid accumulation. Bread dough freezes well but on defrosting it's a good idea to add extra yeast to the dough as some of the frozen yeast...

Quote:Originally Posted by rat thought i would google this, it is a scam, they also do it with food too.http://www.onlineathens.com/stories/041810/bus_610991035.shtmlGood job, rat! It smells like a rat scam.

I do get venison from time to time and elk is quite similar--good flavor but rather dry. Prepare it like any not-too-tender beef (marinade helps a lot) but add extra fat. Long slow braising produced a very good, very tender venison.Many...

Note that if you are making anything with HB eggs where they will be crushed or chopped, peeling is not necessary (something all professional know). I just cut the unpeeled eggs into halves and scoop out the egg part from the shell--they...

Very good suggestions!Keep in mind though that young people have very sensitive taste buds that are easily overpowered but spicy or strong-flavored foods. As they get into their 20s and 30s, this sensitivity is not nearly as acute and by...

Here we go, ladies and gentlemen, termites from Uganda--they taste better than they look.

Quote:Originally Posted by Ed Buchanan  When I was younger(a long time ago) we were all told by the chefs and instructors not to use the term Hard Boiled Egg. They told us there was no such term. It should be called Hard Cooked...