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I haven't visited the site in ages, but thank you for this GREAT tip! So if I'm already sneaking ground flax into baked goods, I can actually reduce the egg I'm adding as long as I replace the liquid portion? Love it!!

Sounds elaborate (and very good). What's Bragg's?

Oh man ... we are a good couple months away from planting where I'm at. I am GREEN with envy!

ROFL! I have tried it and it works ... if you use enough baking soda. But if you use enough baking soda, they sorta slip off without blowing ... :)

Thanks Breezy and Callisto ... that's what I was wondering, whether it was like egg drop soup. I was looking for the baked ramen last night but didn't find them, so my experiments will have to wait until I can hit another market. I wish I could find baked ramen AND reduced sodium in the same...

crazy question maybe, but do you cook the egg before adding, or let the hot liquid cook it as added?

Thank you miniman, I cannot wait to try this variation!

I am so sorry for your loss ... the hardest decision we have had to make was to let our Heidi (aka Yellow Monster, or by today's standards "Marley") go to doggie heaven. Any pet lover can relate to what you're feeling today.

I think Mars bars are extinct, darnit. And one of my FAVES. Snickers almond is close, but not the same. It would never make it to the deep fryer in this house, lol! Yep, no wonder I'm fat!

White sugar, or brown? LOVE the Limoncello variation ... downright inspriring, thanks for that!

My sister had a friend who was invited and tried out for Hell's Kitchen. If I recall, they are weeding and downright profiling for the effect they want on that show. They're looking for things to set him off. Regardless of who actually has the chops, they still need that entertainment factor...

*gasp* pork and apple ... brilliant! Can I ask ... what kind of pork (shredded, ground, fine dice, etc.)? What else was in the filling, onion?

Oh I lreally ike him, the chef ... just not him, the personality. I find it disengaging to constantly hear bleeps in any show. I also find it unnecessary. I am a hothead, and completely understand losing it in the heat of the moment. But I can't help but wonder if he doesn't embellish it to...

Hey, this sounds really good! Do you still use the salt packet? I admit to avoiding because of a sodium sensitivity. But they are so gosh-darn cheap that I imagine half the USA will be living on them shortly!

That does sound like an interesting complement to a pasty, although I never ever had a single request for it. I can't wait to try that!

when you say ASL, are you referring to sign language? Nosy me, I know ... sorry, but I have a daughter wanting to work in that field and I don't even know what's available. Would love to pick your brain. :angel:

hehehe I should be doing ANYTHING but wasting time on the computer! Laundry, grocery shopping, scrubbing floors, changing beds, scrubbing toilets ... no wonder I'm here!

I should have read all the replies before I chimed in (sorry). We never precooked the meat. We diced carrots, onions, potatoes and ground our own beef, seasoned well with salt, pepper, garlic and parsley, and wrapped in homemade pastry dough rounds, folded over, sealed with the pastry wheel...

Actually, no .. it is NOT pronounced the same ... it is pastie (pronounced like past-tense). And they are FABULOUS. We used to make them 100 at a time in my parents' restaurant as a kid. These are huge in Michigan's Upper Peninsula because of the mining history. Ours were even highlighted...

Tagging in late on this one, but our daughter is a budding photographer and wanted a megazoom point and shoot. We found the Panasonic TZ3 (which is now a TZ5, I believe) to have the best features for the investment. It's small, but not ultra thin, it takes sharp shots and the only negative is...

Thank you. I hope Katie catches a break soon! Pray that she (and her kitties) are all safe from harm and that she doesn't have damage or lose power.

Looks GREAT, glad you had good results. Thanks for sharing the pic.

Nutmeg tends to stand out for me (negatively), and I don't get that when I eat KFC. I can't believe nobody mentioned granulated onion until your recipe in December. There's no doubt in my mind that it's heavy on onion, both black and white pepper, and probably a sprinkle of cayenne for the...

Nope, never a break. But I make sure the roux is well incorporated into the milk (or vice versa I guess) before I add the potatoes and cheese and never quite bring it to a full simmer. Heck, sometimes I get sidetracked and even forget the sour cream and just add when we serve it to save some...

You know, I got that recipe from a fellow PC consultant and didn't even think about when to add the seasoning. I always add it after the roux and potatoes and find that it adds even more "body" to it. It's such a no-brainer recipe, I think I will start adding it at the beginning too, lol...