Posts by skilletlicker

Very well put. If I see it a small jar I'll try it, but my mom would spin in her grave if she knew I spent over $34 a pound for salt! What are some of the things you've used Fleur de Sel on? What have you used it on that wasn't...

Dan, You know I respect your opinion but why in the world should I spend 15 to 24 dollars a pound for salt that's going to "destroy on the shelf"? What does that mean anyway? I would expect salt to last forever. The...

In my opinion, margarita salt is indispensable. :D I almost always use kosher for cooking. I keep table salt and course sea salt in the cupboard, but rarely think to reach for them. I also have some very course salt in a salt...

Dos XX Amber with, since were getting kinda fusiony, 12 year Old Charter Kentucky Bourbon :beer:

It's getting harder all the time for me to watch the food network. The local PBS station doesn't show many cooking shows, but it does air America's Test Kitchen which, along with Good Eats is one of the few shows I'll bother to tape, to...

I said after the second show:Even though it wrecked my chance at a trifecta I was glad to Steven the wine guy go.

Sorry, I meant all-purpose flour. By the way you said earlier;To my way of thinking,healthier tortillas make it OK to drink more scotch.;)

Thanks to Infidel for starting this conversation. It’s caused me to experiment a little and to my surprise I’ve discovered that not withstanding AprilB’s assertion that it just won’t work, I prefer tortillas made with white whole wheat...

I make flour tortillas with lard, but have also used shortening (Crisco), bacon grease, soybean, corn and canola oil. Infidel, It's OK use lard, it's also OK to abstain.

You mentioned in earlier posts you were looking at a US recipe. I think it's safe to assume the writer had Crisco or some thing like it in mind. It's true that lard is traditional and shortening is the most common alternative but I...