Well, pressing into seasoned flour or crumbs, not with egg and milk.

I'd like to use seasoned breading for the liver -- is there a traditional set of flavors for this? Would grocery seasoned salt be good?

Just one?

I'd like raisins in a dessert omelet, I suppose, but I've never heard of using them. It'd be similar to using jam or jelly. Maybe with some cream cheese?

I would use these proportions
http://www.foodnetwork.com/recipes/al...
using the bacon fat instead of lard

Friends out of nowhere from long ago are coming for dinner tomorrow, and say they'll bring brandy for "after dinner"..
would a particular dessert or cheese go with brandy?
Dinner will be chicken & rice, green salad.
Thanks for advice!

Ah, so interesting that there would be an article. Thank you

A quick question, as a teenager I was taken by Aunt & Uncle to a place in Los Angeles called Perino's. It was expensive, I remember.
Is it gone now?

Don't forget the expertise of the mods made it possible, they'v been decried lately. Cheez, give the new stuff a chance. I like the Henry book.

Everyone has the occasional typo, but there *is* a difference between "the man came in" and the "the men came in", and it could be important. "Pit the prunes" or "put the prunes" in the butter, oops, in the batter. I'd figure cooks especially would see the value in precision. 50 isn't 500.
Our thoughts are here to touch others in some way. I owe you some respect, I'll try to be as clear as possible, not sloppy.
I understand not quibbling over spelling, but I don't believe it isn't important!

Try "potluck" instead of "pot luck" for your search.
There are lots and lots of results for potluck ideas in CH.
http://www.chow.com/search?query=potl...

Sex drugs rock'n'roll

This is an easy way to cook bacon too:
http://culinaryarts.about.com/od/brea...

Here is an idea, but I don't know where you find "potato smiles" or what they are. http://mealmakeovermoms.com/kitchen/2...

This a Devil's Advocate-type question for Italy cookbook fans out there.

Is there a lot of overlap of actual recipes in these books? Count ONLY what gets put on the table.

Remove the photos and illustrations, stories, atmosphere and ambience, history, hype, celebrity, TV prestige -- leave just what gets put on the table after following the ingredient list and cooking instructions. Much overlap? TIA

Well, some things must be salted before they're done cooking, like rice, and pasta. But yes, you have a point. You should add the pepper you like, not just black without question.
Nobody doesn't like salt and black pepper -- the same as nobody doesn't like vanilla. But often many people like other flavors and peppers more, like you.

Ok! thanks.

Good morning. I've just put a chuck roast into the crockpot for dinner. Along with rubbed-on seasoning I cut several slits in the meat and put garlic slivers into them. Now I'm worried I'll end up with cooked meat and raw garlic pieces. It has worked in the oven, will the crockpot do the same?

Here's something like it
http://blogs.gloucestertimes.com/food...

I have some very old turmeric that doesn't have much flavor at all (dust?) but is useful for color.

This lady
http://www.ehow.com/video_2335656_ove...
uses water too. It looks to go pretty quickly.

Sorry, but cold meatloaf and ketchup sandwiches was my 1st thought.
I know chutney is supposed to be good with cold meats--maybe some grain and beef salad with that?

There are no-cook possibilites, just Google. Here's one:
http://urbanext.illinois.edu/apples/p...

Ah, turntables, good idea -- a spice rack in the round and moveable to double the space. I have only seen (big) lazy susans -- are yours very small to fit over the sink on shelves?

" I know what I've bought in bulk (file folder), in a regular jar (spice drawer or photo box) or is over-sized like that huge bottle of pink Himalayan salt or bag of dried chili peppers. They are all in the same area, so if I goof up, I just look in one of the other things at my fingertips. "

OK, now you have a homemade, not decorative, free-form, multi-chambered, (and virtually free) spice rack.

sorry about the objectional word I removed it.

Wouldn't know where to begin to look for statistics on this, but I wonder what percentage of the public doesn't like cheese, like in a poll...

Hate it

Dislike strongly

Take it or leave it

like it usually

love it

never tried it
etc.

I like it fine myself.

Confusing request, rworange. You "finally" got a house, will be moving stuff out of storage. Sounded long term when I read that. But it's a rental so nothing permanent would work. In your profile (which I was curious about when I saw all the fuss here) you say you "don't cook", that was confusing too. Of course I see now that isn't literal. A system or strategy implies organization, but I think you're saying it doesn't matter if the spices are in 2 or 3 different places. Some in a cupboard, some in a box, some in a drawer, some in a binder, some in a file. That just sounds like a big "area for spices".. you've already got that, no one here can know your kitchen set-up. I simply use half of a cupboard shelf, half alphabetized, mostly memory of what the container looks like. (I call it a "spice cabinet") I think it would be a hassle to get spices into AND out of little plastic bags. Will you remember if the nacho-enhancer is in the file, or in a jar, or in a square tin? No need to own a spice rack, but you'll need a master list of some sort if you have a largeish number of spices to organize. How many containers do you need to keep track of?

Sorry if I got pulled into the general slightly testy feeling of this thread.

You want to know how those of us who *don't have spice racks* keep track of spices, right?

Reminds me of a friend telling me of outdoor laborers he knew in South Carolina. The lunch they brought daily was Pepsi and MoonPies.

Freezer jam without cooking! I did not know. Can you tell the difference in the final product?

I *am* curious about that walnut oil now.

Well, here's someone who has done it, you could take a look and see what you think, maybe even contact her.
http://ihearthemall.blogspot.com/2010...
You won't have a fresh plum texture, but if heated the sweetened plums could be good on oatmeal or even ice cream.