Well, that depends on the salad. I make my own dressings, vinegarettes, vinegars, and infused oils. I use the best for the salad. Also, use them as marinades.
The best answers are from Liz, Jen, and Nicola. Chill the bread, 1 hr in fridge or 15-20 min in freezer. Either of Liz or Jen's cutting methods are good, the problem is downward pressure. Light presser does not compress the bread. You should only have very sharp knives in a kitchen (believe it or not fewer accidents with pro sharpened blades than not sharpened). After cutting, let return to room temp and butter. Toasting is a great way to enjoy it, I like honey butter.
Not that your aren't really cute, but I already have two left feet and with your two ... welll you know. Maybe next time....
His inspiration has a very lovely smile.
My recipe program has 128 chicken recipes and no I did not buy it with them there. These are recipes I have used repeatedly. So I can't say I have a favorite method but I would suggest that BOILING never be one of the methods. Boiling chicken turns it rubbery in the final product. If you are cooking chicken for soups or casseroles you should never cook in water above a simmer. It takes longer I know but it does not make it rubbery. I had a chicken, ham, ziti alfredo casserole tonight. ,mmmmmmmmmm
Anytime, I would be honored and delighted...
Nope, he is a floating head....
I am on a laptop, so mostly in the living room, but sometimes I am in the bedroom as well. Most of my friends and family know of my writing and Lush so it is not unusual to be online with others here.