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Posts by GSWeb8

What's the best way to "quick ripen" a too-firm avacado? Thanks all...
Koukouvagia....PERFECT! Thanks, exactly what I was looking for. Chef Dave....ahh, the Food Network. The mother lode indeed. Thank you as well. PS, what is this 'internet' you speak of? Browser...what's a browser? I simply dialed AOL through my modem to access the Word Wide Web. Don't be silly Dave. I don't need no stink'in browser.
Hi, I just bought an All-Clad stainless steel pan and am looking for a recipe for boneless skinless chicken breasts....something with a pan sauce. I've seen lots for beef and fish, chicken seems trickier to find. I love tomato and cream sauces. Any ideas? Thanks!
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