in large pot a 1/2 c sugar and a pinch of salt makes not so sweet corn-on-the-cob yummy
Torture the data long enough and they will confess to anything.
I love Stroganoff : )
a mini chocolate bar in a hot cup of coffee with cream is goood!
Torture the data long enough and they will confess to anything.
when you are trying to make good food, take your time and do it right! its not a race and it tastes better after some work has been done!
When you lift a boiled egg out of the water, if the water evaporates quickly off the shell, it's cooked.
Please read and comment on my first story, it's for the Halloween Competition, entitled "Pumped Kin."
Perfect Salmon: 550 Degrees Fahrenheit (288 Degrees Celsius/gas mark 5) for 5 minutes per inch of thickness at the thickest part - perfect and medium rare each time.
Almost any recipe can be improved by adding onions, fresh herbs, wine and garlic - unless it's a cake.
If you've made a complete hash of dinner, drink the rest of the bottle of wine and order a takeaway.
For a sauce where onion is required here is a way how to avoid unwanted pieces of it in the sauce.. while is on fire with some oil in it and it's getting gold, add some (just to cover onion up) wather in the pot (couple of times) wait to waporise and repeate, wather and salt will get your onion to melt.
Purveyor of Poetry & Porn
Never, under any circumstances, fry anything while naked...grease splatters...
I made that mistake once...
Ok, this sounds odd but I have tried it and it really works. When making scramble eggs or an omelet, freeze the butter first. Then mix it in with the eggs, millk and what every else you use. As the butter melts it keeps the egg from binding too close (rubber eggs Yuck) and keeps them fluffy and smmmmmooooooootttthhhh.
Ok, this sounds odd but I have tried it and it really works. When making scramble eggs or an omelet, freeze the butter first. Then mix it in with the eggs, millk and what every else you use. As the butter melts it keeps the egg from binding too close (rubber eggs Yuck) and keeps them fluffy and smmmmmooooooootttthhhh.
Meringues. For every egg white use 1/4 cup of sugar. Make sure egg white are at room temperature. Once in the oven, don't open until finished
Caramelize onions and then add fresh or granulated garlic and saute for only a moment longer. You will get the perfect garlic taste.
Torture the data long enough and they will confess to anything.
Note: When cooking spaghetti (I am Italian and this is my pet pev) it should have bit left in it so don't over cook it, normally use half the time you normally do and serve, the heat in it will continue to cook the starch in it and make it mussy (yuck).
Less is always more, do not add ingredients specialy if you are preparing new dish. I have discovered some simple divine recipes!
To cook the rice just right, use a 2-1 ratio of water (or chicken broth) to rice; for example, 2 cups broth to one cup of rice.
Don't cook, just go get Taco Bell.
Place your beer in the freezer for 15 mins. before consuming
