Posts by Name Lips

I raise chickens. Fresh eggs every day! I'll vote the "homegrown produce" option.   Edit: this morning, I was making pancakes. No eggs in the fridge! I sent my little girl outside with a basket to check if there were any eggs...

I like Diners Drive-ins and Dives... not because of Guy Fieri, but because the stories about the people and the restaurants are great. I'd never get a chance to meet those people and hear their stories, and they're just fascinating to...

I made burgers, brats, hot dogs, jalapeno poppers, and salad with homemade cherry vinaigrette. Sadly the only brats left at the store were the crummy pre-cooked ones.   Other people brought quinoa salad, baked beans, turkey...

For quesadillas, lightly brush the outside with olive oil and sprinkle with salt before throwing them on the griddle. You'll end up with a crunchy, crispy crust that dramatically improves them and takes virtually no additional time. I...

Experiment and find out! Remember that with more acidic ingredients, you should start swapping out some of the baking power with baking soda. Baking soda leavens in response to acidity (double-acting baking powder leavens in response...

Statistics are easily misunderstood.   The odds of flipping a coin twice and getting two heads in a row are 1:4, or 25%. But after having flipped a heads, the coin can't remember the past flip. It doesn't care. The next...

Quote: Originally Posted by pcieluck  You have a 0.003% or 1 in 30,000 chance of any 1 egg being contaminated by salmonella. Is that really that scary? It is if you're a restaurant serving tens of thousands...

I'm working on a sourdough waffle recipe... crunchy gossamer is what I'm going for. It has to puff up quickly enough to fill the iron, and then harden into an interlocking matrix of crunchy strands. They're mostly air -- large bubbles...

Quick question: I heard once that salmonella can only survive in a fairly narrow pH range. The argument was that this is why Caesar dressing includes an acid ingredient, usually lemon juice -- to kill the salmonella and make the raw...

There seems to be no consensus. Which is kind of weird because so many things in cooking have very specific definitions.