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For those of you interested in grilling, The Food Network will be having numerous grilling shows starting tonite (Sunday) and in the upcoming two weeks.

How have the strawberries been in your area? Locally, they have been either under-ripe or over-ripe and not very tasty. They've had a fibrous texture, and the last ones molded unbelievably when I didn't use them within a couple of days. :mad:

Yeast... I buy yeast by the jar because it is less expensive than buying it by the packet, plus I never find myself out when I need it. Also, I find it easier to store in the refrigerator. I'm coming to the end of a jar (still has 2 months til expiration) and am wondering if the packets might...

I have plenty of good biscuit recipes that take a while - I use them during the winter. Fishing season is coming up in a couple of days and I would be interested in the fastest, easiest biscuits that are edible. Drop biscuits would be fine.

How many bad eggs have you encountered (excluding spouses, of course :lol: )? Personally, I've never gotten a bad egg, but I'm still in the habit of cracking them in a seperate bowl rather than into the mixture to be cooked. Anyway, it's easier to get shell fragements out if my cracking isn't...

Need a fast answer - leaving for the butcher shop in about half an hour to pick up oxtail, roasts, etc. I love tongue, and the shop has good tongue, but my mother doesn't plan on buying much becasue she has difficulty peeling it. Anyone have tips for peeling tongue?

I'm thinking standing rib roast, herbed potatoes, dinner roll, whatever vegetable looks good this week, and chocolate cake. :rolleyes:

I have a Taylor Instant Read Thermometer. I don't remember the exact price, but I know it was under $20.00. It is fast, but it definitely is not "instant" - takes 5+ seconds. I see the Thermapen used frequently on cooking shows and it is supposed to be truly instant, but it costs $79.95. Does...

Wifie (nickname Whitebread) is tired of me making banana nut, cinnamon raisin, honey whole wheat, caraway rye, etc. and has demanded a loaf of generic white sandwich bread. Does anyone have a bread machine recipe that would resemble (gulp!) Wonder Bread? :sick:

I've used the same carrot cake recipe for some time with good results. Two times ago it didn't rise as high as usual. I only use one pan (sheet cake not layer), so I halve the recipe and thought I must have made a mistake there. This time I paid meticulous attention and know I halved the recipe...

If you have any combination spice recipes I'd appreciate you posting them. I'm trying to make combination spices from individual spices so that I have a higher turnover of individual spices and keep them fresher. I've had good luck so far with chili powder and plan on trying the Old Bay recipe...

I'm going to make up a batch of chicken drummies for dinner this Friday. I'm thinking of marinating in soy sauce and garlic powder for a change. Would you start marinating night before, morning of, or just a couple of hours prior?

A couple of questions - I have developed definite opinions, but want to know objectively what others think. 1). Is pouch better than canned?. 2). Which is better - Chicken of the Sea or Starkist (those are the only two choices where I live)?

Where can I find some decent sized ramekins that will handle high heat (finishing a meal size, not tiny bowl, of French Onion Soup under the broiler). The ones I have now are more of a souffle size and are just too small. I'm thinking 8 oz.?

I've had my Breadman now for 2+ years and have only used the regular cycle. I'm considering using the rapid rise cycle to save an hour or so per baking. Are there any negatives associated with this cycle? I bake one pound loaves exclusively if that has a bearing on your answer.

DSL Internet connection is finally coming to our area. I have a couple questions. 1). I'd like to know what speed is fast enough to be able to properly view Food Network "how to" videos (with my current 56k dialup they stop and buffer with the result that they are jerky and disjointed). Is 256k...

I'm not really into cheese sauces (mostly just snack or melt on something - going to put some in my Prosciutto wrapped asparagus on Easter) so I can't be of any assistance. About as exotic I get on cheese sauces is a simple Mornay sauce. I tried the new Fontina yesterday and it was comparable to...

I'm a couple items short of having enough to justify a Penzeys order. I've never tried any of their salad dressings. Are any of them off the chart?

I got several cookbooks for Christmas and absorbed myself in trying a lot of new (and, unfortunately, fattening) recipes the past couple of months. Julia Child was the main culprit - I can see why she wasn't modeling competition for Heidi Klum and Elle McPherson. :lol: I gained 8# and now have...

I decided to give my favorite person - me - a copy of Mastering the Art of French Cooking - Volume One as a late Christmas present. The book arrived this morning, and I just randomly opened it. What did I open it to but one of my favorite dishes, Homard (Lobster) Thermidor! I used to drive to...

What is the difference between Mastering the Art of French Cooking Volume I and Volume II?

I'm not a huge lutefisk/lefse fan, but have it a couple times during the holidays to reaffirm my Scandinavian heritage. While looking for a new recipe, I came across a site that had a really neat rendition of Norwegian Wood. http://www.geocities.com/NapaValley/3227/

I know a lot of them are good, but if you could chose just ONE, which ONE would it be?

I got my drawers in order this afternoon (do NOT go there mudbug). I bought some modular Rubbermaid organizers that interlock and are customizeable according to your storage needs and drawer size (do not go HERE either mudbug). Hopefully, no more rumbling around in the drawer trying to find...

I'm going to be doing a duck after New Year's. I saw a show where the chef de-boned/butterflyed the duck. Anyone ever try this?