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Posts by Powerdog

Take the idea for a self-saucing chocolate cake (cocoa, sugar, and hot water poured on top make the sauce) and tell me how you'd do it for butterscotch or caramel flavor. I thought of pouring on a mixture of browned butter, brown sugar, and hot water, but I think it might be too thin.
I'm going to try it with a butterflied whole roasting chicken. At the supermarket, I couldn't believe the difference in cost. For about 7.5 lbs, the chicken was about $7, and the turkey breast over $27. AND the chicken was "minimally processed" while the turkey had that cheap broth/salt water they like to inject.    Or maybe I'll do two casserole dishes, one with parts that take longer. Then I can time them separately.
I would have thought the turkey needs more time than the stuffing.
I'm thinking of roasting a turkey breast part-way in the oven, then resting it (skin side up) on a bed of homemade stuffing in a casserole dish to finish the roasting.   Any reason this wouldn't work?
Just to clarify: I inherited it when it was in bad shape, and I don't really care about a wood handle. Plastic, nylon, metal etc would be fine. What I like is the shape...fairly straight line from edge to bottom of handle. I don't have good depth perception, and a chef's knife makes it hard for me to judge where I'm cutting. I have more control and hand-eye coordination with this type.
I use it so much, I thought an upgrade in quality would be enjoyable. That one and my paring knife are my favorites. I should get used to the chef's knife I have, but I've just never felt comfortable with it.   I've considered both the high-end retail brands and the generic ones sold at the restaurant supply stores.
I have this much-abused Henckels knife that I'd like to replace with something of the same size and shape. What type is it? A utility knife? Thanks.        
The fishcake approach worked well. Saute some minced carrots, onion, celery, add a raw egg and panko, mustard and dill, and cook in a little olive oil. In a sandwich with lettuce, tomato, and mayo, It tasted like fish, but pleasant fish.
I have a large bag of frozen flounder filets from the big warehouse store, and whether I thaw it first or sauté it frozen, I can't make it appealing. It has a limp, wet consistency and not much flavor.   Any ideas on a quick, tasty way to prepare this?
I can see how the absence of bad odors would mean "clean" -- but we have an almost instinctive reaction to mint. Maybe the "cool" sensation also is associated with clean, because something freshly washed feels cool due to evaporation?   I'm comparing it to ginger, which would probably hide odors just as well, but would probably not be described as 'clean".    
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