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Members: 30
Latest Activity: 7 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

Started by Melanie. Last reply by Tom Sarbeck Jun 6. 4 Replies

Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Jun 4. 30 Replies

Champagne Ice

Started by The Flying Atheist. Last reply by The Flying Atheist May 27. 6 Replies

Ahi Tuna and Watermelon Nachos!

Started by Benjamin Eugene Jackson. Last reply by The Flying Atheist May 23. 3 Replies

Comment Wall


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Comment by Joan Denoo 20 hours ago

Oh! for heaven sakes. I never even thought of that! Thanks Felaine. I am getting an education here. 

Comment by sk8eycat 20 hours ago

Joan, I think she meant that he rolled the dried banana peel scrapings in with marijuana cigarettes. 

I remember when people were trying that....

Comment by Joan Denoo 20 hours ago

Define "joint" Did he put dried banana peel in his body joints or in his business? 

How do you put them into your body joints? EEEEKKK!!!

Comment by Plinius 21 hours ago

Once knew someone who put dried banana peel in his joints. He got high on them too - but I guess he could be high on everything you can put in a joint..

Comment by Joan Denoo 22 hours ago


Of course, mine go into the compost bin. 

Comment by Patricia yesterday

OOOHHHHH, methinks I gotta try the smoked paprika!!!!

Comment by Joan Denoo yesterday

Felaine, I agree with James about a nice flavor in smoked paprika. I suppose it is a matter of taste. It has a more complex flavor than the usual paprika. 

Comment by Pat yesterday

Felaine, I never thought of letting the air out of the egg before boiling it. I'll try that. Thanks.

As to boiling eggs, I put them in cold water, put the pot over the stove and bring it to a boil. Once it hits a full boil, I turn off the heat and let the eggs sit for 10 minutes. Than, I run cold water over them with ice in the final bath. I've found with this method, you never get that little 'green' ring around the edge of the yolk.

Comment by sk8eycat yesterday

I should have added something to the Potato Salad discussion, too.  For years I used one of the lancets (a clean one!) for getting a small blood sample for my glucose meter to poke a tiny hole in the wide end of a raw egg before dropping each on into HOT water for boiling.  That lets the air out of the sac at that end of the egg, and keeps the rest of the shell from cracking while it cooks.

If I'm doing 6 or more eggs, I boil them on high for 13 minutes, pour out the hot water immediately, and run cold water over them.  I also add ice cubes to the cold water, and let them sit till the eggs are cool enough to handle comfortably, and then peel 'em.

I can't do that anymore because the lancets available today are too thin and fine to poke through an egg shell....they just I have a collection of safety pins that I use, instead.  But letting the air out of that sac does keep the shell from cracking and leaking while the eggs cook.  (There are egg-piercing devices on the market, but why spend the money?)

Comment by Pat yesterday

Mentioning a 'church key' reminds me of a decoration my father had in his tavern. It was a 7 foot long one, hanging on the wall, labeled 'Cathedral Key."

Randall, cabbage soup tonight, tomorrow, the day after.... I'm making a large crock version of posole, which will be for dinner tonight, tomorrow, the day after that.....

As to the over abundance of cabbage, Daniel put up several interesting posts in the sub-group Canning and Preserving Food. Starts here about making sauerkraut.


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