Posts by Powerdog

I need a 12 or 12 1/2 inch non-stick fry pan, and I'd prefer induction capable, so I've narrowed down the choices to 3 Vollraths. The prices on one website are:   Tribute $66 Intrigue $80 Centurion $147   I know...

I would love to have a Trader Joe's nearby. Unfortunately, the closest one is about 300 miles away.    

I've always avoided pre-basted turkeys because, no matter how I flavor them, they always taste like cheap broth. But this year, I'm finding prebasted from 49c/lb for a Marval frozen, to $1.29 for a Shady Brook. Uninjected turkeys start...

The story ended happily, but not as expected.   To tell the truth, they weren't plain brownies. I'd had the idea of making reverse-s'mores brownies, so there was a layer of graham crackers at the bottom and a layer of...

I made a batch of brownies that I cooled and cut. They came out way underbaked -- more batter than solid brownie.    Not that there's anything wrong with that, but I wondered if there's any possibility of baking them...

Thanks, that's extremely helpful. I think manufacturers should send your post with the cooktops!

I got a countertop induction cooker that offers both temp and power settings. I'm just confused about when you'd use one or the other.    I imagine that temp gives you a thermostat (or something similar), but when/why...

I don't know if it applies, but a small cupcake baker recently announced her switch from brown cardboard boxes to plastic clamshells. She said the cardboard absorbed too much moisture and make the CCs go stale prematurely.

I was having some Greek yogurt for lunch, and in fine print it said that it's made in NY State. How can they get away with calling it Greek, instead of Greek-style or something? I actually thought it was imported.

I remember my grandmother's waffles as having a wonderful crunchy outside and almost creamy inside. Today's waffles don't compare....they don't have the same texture contrast.   I wonder if her recipe made the difference, or...