Overheard on the Home Cooking Board

Published on Thursday, October 13, 2011, by Caitlin McGrath / Edit Post

"I usually make little deviled eggs, dressed with a dab of black lumpfish caviar for appetizers. Everyone likes them, and they're nicer for cocktails, because they're bite-sized—no taking a bite and ending up with filling running down your chin (which sometimes happens with the full-size ones). They disappear like popcorn." – sunshine842 on quail eggs

"Here's my trick for frying: Throw a kernel of popcorn into your oil. When it pops, your oil is properly heated." – sandylc on how to tell when your oil is ready for making tempura

"My favorite is to marinate [pork loin] in balsamic vinegar, onion, garlic, lemon juice, and olive oil. Let it marinate overnight then roast in the oven or bbq and baste. When done slice and make sandwiches." – chef chicklet

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