Don't throw away your cheese slicer with the little roller bar which has fallen out. Use the remaining yoke with the wire across the top to cut hard-boiled eggs in half in preparation for devilling. When preparing a cut of meat which is not as tender as you would like, slice green papaya and lay the slices all over the top as you cook it. The same ingredient in meat tenderizer is in those very green slices you are using.

For those of you who have access to fresh ginger root, clean and dry it thoroughly. Put in a plastic ziplock bag then surround with aluminum foil. It will keep indefinitely. When you need to use some, take it out long enough to run a bit under tap water (not all of it) then using a potato peeler, peel off slices of the ginger as needed. Do not let the frozen ginger thaw enough to get mushy. Replace in freezer till next time.

Make the exact 5 same things for dinner every week (don't cook on the weekends). That way you always know what you're having. (It's Monday? Must be pasta and salad night!, etc.)

Hi Autumn, thanks for that...I like it!

... fond memories... Wednesday used to be spaghetti night at my house when I was growing up...

When boiling cheap cuts of meat in preparation for use in stews and soups, they often froth and boil over making an incredible mess on your stovetop. I have discovered that the use of a disposable aluminum-foil pie pan which nests inside of your stock pot works very well. Be sure it is suspended above the food by the rim of the pot, and that you have taken a triangular can punch to make holes in the sides of the pie pan. Four to six of them should suffice. Whatever boils over will go into that pan and drain back into the stock pot.

I LOVE the new look of Food Conference. Thank you to the clever and talented man who created the new look. It is so good. Plaudits...Approbation...Bravo!

Response 101 of 101: Marcia (MarciaH) * Tue, Sep 21, 1999 (12:21) * 84 lines Here it is, the secret chart used by bachelors worldwide, because they don't have wives who can recognize on sight (and sometimes before) when the Big Mac has become one with the special sauce. FREEZER FOODS: ICE CREAM - If you can't tell the difference between your ice cubes and your ice cream, it's time to throw BOTH out. FROZEN FOODS - Frozen foods that have become an integral part of the defrosting problem in your freezer compartment will probably be spoiled (or wrecked anyway) by the time you pry them out with a kitchen knife. IN THE FRIDGE: EGGS - When something starts pecking its way out of the shell, the egg is probably past its prime. DAIRY PRODUCTS - Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway -- if you can dig down and still find something non-green, bon appetite! MEAT - If opening the refrigerator door causes stray animals from a three-block radius to congregate outside your house, toss the meat. UNMARKED ITEMS: You know it is well beyond prime when you're tempted to discard the Tupperware along with the food. EMPTY GENERAL RULE OF THUMB: - Most food cannot be kept longer than the average life span of a hamster. Keep a hamster in your refrigerator to gauge this. ON THE SHELF: CANNED GOODS - Any canned goods that have become the size or shape of a softball should be disposed of ... Very carefully. POTATOES - Fresh potatoes do not have roots, branches, or dense, leafy undergrowth. THE GAG TEST - Anything that makes you gag is spoiled (except for leftovers from what you cooked for yourself last night). BREAD: Sesame seeds and Poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are good indications that your bread has turned into a pharmaceutical laboratory experiment. You may wish to discard it at this time, depending on your interest in pharmaceuticals. CEREAL: It is generally a good rule of thumb that cereal should be discarded when it is two years or longer beyond the expiration date, or when it will no longer fall out of the box by itself. FLOUR: Flour is spoiled when it wiggles, or things fly out when you open it. PRETZELS: Normally eternal, pretzels may be discarded if they can no longer be picked up without falling apart. Otherwise, there's nothing to stop you from eating a pretzel that the Pharaoh put down only 4000 years ago. RAISINS: Raisins should not usually be harder than your teeth. SALT: It never spoils. However, if you can't chip off reasonable amounts from the block, maybe another box is in order, as fresh salt usually pours. SPICES: Most spices cannot die, they just fade away. They will be fine on your shelf, forever. Put them in your will. VINEGAR: If your grandmother made it, it is probably still good. EXPIRATION DATES: This is not a marketing ploy to encourage you to throw away perfectly good food so that you'll spend more on groceries. Even dry foods older than you are may be ready to replace. Perhaps you'd benefit by having a calendar in your kitchen

ho!

Marcia, where do you get all this stuff??? Where do people get the imaginations to think up things like this? They contain more funny things than I have said since birth!

My ex just sent it to me, and I thought this would be a perfect place to post it. I get incredible stuff from about 5 sources (son, ex, John, and old friends)and a lot of it gets put on Screwed 163 (me) unless I can find a topic where it would better fit. Delighted you enjoyed it; some of it makes really scary sense!

English to metric equivalents: 1/4 teaspoon = 1.23 milliliters 1/2 teaspoon = 2.46 milliliters 3/4 teaspoon = 3.7 milliliters 1 teaspoon = 4.93 milliliters 1 1/4 teaspoons = 6.16 milliliters 1 1/2 teaspoons = 7.39 milliliters 13/4 teaspoons = 8.63 milliliters 2 teaspoons = 9.86 milliliters 1 tablespoon = 14.79 milliliters 2 tablespoons = 29.57 milliliters 1/4 cup = 59.15 milliliters 1/2 cup = 118.3 milliliters 1 cup = 236.59 milliliters 2 cups or 1 pint = 473.18 milliliters 3 cups = 709.77 milliliters 4 cups or 1 quart = 946.36 milliliters 4 quarts or 1 gallon = 3.785 liters

Thank you, and Aloha infospryte. You seem to anticipate our needs. Good to have you around.

To the milliliter!! ha-ha!! That's what I call Precision Cooking!

The last one with a graduated cylinder wins! Or is it the first one? The last one I saw was in my Chemist Father's hands...!

I should get my sister over here...

You should, where's she been!

Working a heck of alot. They're moving to Virginia the end of next week, and from then on she'll be working from home as a medical proof reader. Perhaps she'll have more time then to come and embarass me like last year! ha-ha!!!

To reheat left-over pizza so that it is almost better than when it was fresh, use a heavy frying pan, set burner temp to medium low, and let it heat slowly for about 1/2 hour (peek to see that it is not burning the first time you do this). It is usually better this time than the first time!

Make that a covered frying pan...!

I know of other uses for a heavy frying pan - uncovered, that is...

Yeah, me too...got one all limbered up *grinning maliciously*

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. Use a meat baster to squeeze your pancake batter onto the hot griddle for perfect shaped pancakes every time. To keep potatoes from sprouting, place an apple in the bag with the potatoes. To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling. Run your hands under cold water before pressing Rice Krispies treats in the pan. The marshmallow won't stick to your fingers. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. Skillet will be much easier to clean. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces. Voila! No more stains. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No more white mess on the outside of the cake. If you accidentally oversalt a dish while it's still cooking, drop in a peeled potato. It will absorb the excess salt for an instant "fix me up." Wrap celery in aluminum foil when storing in the refrigerator. It will keep for weeks. Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish. Place a slice of apple in hardened brown sugar to soften it up. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. if it rises to the surface, dispose of it. Don't throw out leftover wine. Freeze it into ice cubes for use in casseroles, gravies and sauces. If you have a problem opening jars, try using latex dishwashing gloves for traction. Potatoes will take food stains off your fingers. Just slice and rub a raw potato on the stains and rinse with cool water. Alka Seltzer--the miracle cure: To clean a toilet, drop in two Alka-Seltzer tablets, wait 20 minutes, brush and flush. the citric acid and effervescence cleans vitreous china. To remove a stain from a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets. To polish jewelry, drop two Alka Seltzer into a glass of water and immerse the jewelry for two minutes. If need be, scrub with a toothbrush. To clean a Thermos bottle, fill the bottle with water, drop in four Alka Seltzer and let soak for an hour (or longer if necessary). To safely unclog a drain, drop three Alka Seltzer tablets in it, followed by a cup of undiluted white vinegar. Wait a few minutes, then run the hot water. Repeat if necessary.

cool tips!

A man who knows his way around a kitchen is the best thing God ever invented.

I have to. I've lived alone most of my life. An efficiency expert concluded his lecture with a note of caution. "You need to be careful about trying these techniques at home." "Why?" asked somebody from the audience. "I watched my wife's routine at breakfast for years," the expert explained. "She made lots of trips between the refrigerator, stove, table and cabinets, often carrying a single item at a time. One day I told her, 'Hon, why don't you try carrying several things at once?'" "Did it save time?" the guy in the audience asked. "Actually, yes," replied the expert. "It used to take her 20 minutes to make breakfast ... now I do it in seven."

ha-ha! And hurray to the REAL expert.

Addendum to post 2: It will keep indefinitely in your FREEZER...! Response 2 of 2: Marcia (MarciaH) * Mon, Aug 16, 1999 (19:12) * 1 lines For those of you who have access to fresh ginger root, clean and dry it thoroughly. Put in a plastic ziplock bag then surround with aluminum foil. It will keep indefinitely. When you need to use some, take it out long enough to run a bit under tap water (not all of it) then using a potato peeler, peel off slices of the ginger as needed. Do not let the frozen ginger thaw enough to get mushy. Replace in freezer till next time.

...but I guess I finally mentioned it...!

1 gal = 4 qt = 8 pt = 16 c = 128 fl oz = 3.79L 1/2 gal = 2 qt = 4 pt = 8 c = 64 fl oz = 1.89L 1/4 gal = 1 qt = 2 pt = 4 c = 32 fl oz = .95L 1/8 gal = 1/2 qt = 1 pt = 2 c = 16 fl oz = .47L 1/16 gal = 1/4qt = 1/2 pt = 1 c = 8 fl oz = .24L 1/32gal = 1/8qt = 1/4 pt = 1/2 c = 4 fl oz = .12L

Easter is going to be upon us in a month or two. It is time to collect things to make truly unique colored Easter Eggs. You will need to gather as many outer husk-like skins of onions (yellow globe onions will do)as you can Not the thin ones... The more like bark and the thicker they are the better they will be. When you have gathered a bag full boil them with your WHITE eggs. The result will be wood-grained eggs with a beautiful luster which will not shed dye on your carpets or your children. Add a little vinegar to the water to act as a mordant and your eggs will be lovely "forever."

Easter is on April 23rd this year... pretty late.

Yes, it is. Really plan for a dress rather than a suit on this occasion. I think that is the upper limit for Easter since it has to be the First Sunday after the Vernal Equinox which takes place on April 21st (depending on where on the globe you live.)

Or is that election day? ...hmmm...first Tuedays after the first Monday...*sigh* Can't be that...or all Easters would be on the same day. Lemme think...

Here's a handy guide to getting out those pesky fabric stains: Blood-Spill more blood around area of stain so it won't stand out as much. Ink-Fall to knees and plead, "Why, God, why? Why dost thou test me so?" Grass-Write the name of your liquid detergent on stain. Wash. Hold up to camera, and show off the unbelievable results. Mud-Place large iron-on NASCAR patch over stain. Apply heat for 60 seconds. Tomato Sauce-Take out the mook responsible for your tomato-sauce stain by executing him gangland-style in the back of the head. Capeche? Coffee-Rub cream and sugar into stain. Apply oral suction. Enjoy rich, robust coffee-stain flavor. Wine-Apply mixture of 1/2 rum and 1/2 Coke to self until you no longer care about some little freaking stain. Chewing Gum-Using permanent marker, draw dotted line around stain. Cut carefully on dotted line. Nail Polish-Nail-polish stains are actually quite lovely. Why not leave them in for a pleasing "homecrafted" look?

LOL!!! Gotta show it to some friends!

That's why I put it here... lotsa my friends got it, too.

Anything for the mildew stains on your handcrafted heirlooms?

Not yet. Summer dry season is just setting in and I will attack it shortly. There was no purpose in trying earlier. The ambient humidity was too high to attempt it earlier. I did that before and sealed the things away and they mikldewwed in their own little sealed-in humid atmosphere. We do have one of those vacuum sealers for food and silverware and whatever. It might be good to test one I get free of the the stains in such an enclosure. Thanks for suggesting it.

The Messy Gourmet Visit this Web site at http://www.messygourmet.com. This is an informative food site that doesn't take itself too seriously. Its motto is, "If it isn't fun, it's work" (which is a great attitude about cooking). Some of the more interesting sections on this site include: -MANIFESTO: This part defines the casual philosophy of the Web page. -CREATIONS: A good recipe archive. -COOL GADGETS: Information on kitchen tools. -YUCKY STAINS: Clean up tips. -TRIVIA AND TIPS: Fun facts and advice. - Nick Sundberg

I' m going to do a poolside barbecue tonight, I have some veggie burgers, veggie dogs, and buns and some white wine. I'm thinking of getting some chicken, potatoes and corn and wrap the latter in tin foil, what else can I do?

Raw veggies cut into chunks (cauliflower, broccoli, celery, green and ripe bell pappers, etc with a great ranch or blue cheese or onion dip. You definitely need something fresh and crunchy. You could substitute a big tossed salad... Have condiments (pickles, olives of several sorts, etc) too.

Choosing Cooking Classes Whether considering a local adult-education class or an evening with Julia Child, these guidelines can help you select the program that is right for you. -SKILL LEVEL: Inquire about the content of the class. A beginner won't benefit a lot from a class on advanced French desserts, nor will the experienced cook be happy at a basic cooking presentation. -DEMONSTRATION vs. HANDS-ON: Many classes are strictly a combination lecture and demonstration by an instructor. This may not appeal to the cook who likes to jump in and actually get his or her hands on the food. -MEAL INCLUDED?: A full range of options exists here. Some programs offer nothing. Others provide a tasting. Some serve full meals. It is best to know ahead of time so you can eat (or not eat) accordingly. -VALUE: Weigh the cost of the class. Some are very expensive. As with any purchase, shop around. - Nick Sundberg

Thyme for Health Thyme is an herb found growing profusely and wild in the Mediterranean. You can walk in grassy areas and smell the fragrance that will always remind you of where you have visited. There are many varieties of thyme, and as it is with many other herbs, thyme was brought to England by the Romans. At that time, it was used widely for medicinal purposes. This has continued to the present day, and with the revival of Herbalism, it's now used on an ever-increasing scale. Thyme helps the digestion of food, has an internal antiseptic effect and stimulates the appetite. In fact, Oil of Thymol is the one of the main ingredients in liniments used for muscle aches and sports injuries.

A Feng Shui Kitchen Tip Keep your kitchen knives and other sharp utensils tucked away in drawers. Pointy objects, particularly knives, 'slice' through positive energy. Improve your home's positive chi (life energy) and keep the knives out of view!

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers." - Calvin Trillin *** "The trouble with eating Italian food is that five or six days later you're hungry again." - George Miller

I had a barbecue by the pool tonight, it was wonderful to eat at home. Wonder if Stacey's going to call or if she's in Austin?

I hope she does! She needs to read what you wrote in the other place, too...

No More Messy Cupcake Pans Spooning batter into muffin tins can be messy, especially if children are helping, and baked-on batter means scouring later. Next time, portion batter using an ice-cream scoop. Or transfer the batter into a spouted measuring cup and pour it into the muffin cups. Either method will reduce clean-up time.

Helpful Grill Accessories These items can help insure grilling success. -GRILL BRUSH: Buy a heavy metal brush with a scraper. A clean grill prevents sticking and the possibility of adding odd flavors to food. Don't forget to lightly oil the clean grill (with vegetable oil) before using. -TONGS: These are better to use than a fork. Forks pierce the food and can contribute to moisture loss, which can cause some dryness. -SPRAY OIL: This can also prevent foods from sticking. Spray the food, not the grill, to avoid dangerous flame-ups near the aerosol can. -CHIMNEY STARTER: Also called a Flue Starter. This tool lets you start charcoal using newspaper only. It prevents the possibility of adding a chemical taste to food. It also speeds up the lighting process.

Spray oil, somethign new to add to my bbq repetoire.

I was hoping you would find this in here! I posted it thinking of you! I also posted a good veggie and marinade in the Vegitarian topic.

Grilling Web Sites Access these sites for recipes, tips, and equipment information. http://www.barbecuebible.com This site offers recipes, cookbook reviews, tips, and the all-important "The Ten BBQ Commandments" (#1- Be Organized). http://www.Weberbbq.com The popular manufacturer of grills has a Web page that is a lot more than just a site promoting their products. Go to "Weber Cookbook" for a nice collection of recipes.

I'll check these out! I do need more organization, when I did that first bbq of the season I forgot bbq sauce! Not to mention pickles and mustard. I have these on hand now, at least. And I picked up one of those big flippers.

I also have heavy suede leather glove which go up to the elbow in case I have retrieve something out of the fiery furnace. I keep a list handy - but, I keep lists for everything!

Any ideas for barbecuing corn on the cob, I guess this is where your glove would come in handy?

Yup! Wrap it in foil buttered. Stick it on the back where it won't be in the very hot area of the grill and let sit till the rest is finished cooking - about 1/2 hour. That's what we do. You do that with baking potatoes but they take a good deal longer - an hour or so in a hotter area. Squeeze the potatoes (with that glove on) to test for done-ness

I thought of creating a On The Grill topic but it probably is too late... You can put the corn directly on the grate unwrapped, but it gets tough and is not the same...very chewy!

I use tin foil in the coals and it works great. Sure, why not an on the grill topic, it's never too late at spring, where we're timeless.

OK going to create while SETI crunches Data....

Five Kitchen Tools You Need, But May Not Have These accessories can save time and money. -SALAD SPINNER: This device is a must for quick preparation of crisp lettuces. -PEPPERMILL: Freshly ground pepper is superior in flavor to the canned ground variety. -PLASTIC COOKING UTENSILS: These are a must to prolong the life of any non-stick pan. Start with a ladle, spatula, whisk, and slotted spoon made of quality, heat-resistant plastic. -GARLIC PRESS: These are especially useful if you have trouble fine mincing garlic with a knife. -FINE MESH STRAINER: A colander's openings are too large for some jobs like straining stocks or sauces.

Not exactly for the kitchen but... Treatment Burned Skin Although I've already done tips on using aloe or lavender oil for sunburns (or for other burns and scalds), there's another thing you should do for sunburned skin. Take plenty of vitamin C. Vitamin C promotes wound healing and skin healing by helping your body produce strong collagen (necessary for healthy new skin). So if you get a bad sunburn, use the aloe and lavender oil to soothe the burn, but don't forget the 500 milligrams of Vitamin C (daily) to aid in the healing of your skin.

Understanding Pasta Forms Experiment with different styles to find your favorite. -FRESH: This can be labor intensive, even with a pasta machine. Not everyone likes the almost chewy texture. Some believe it is the only way to go. -DRY (Domestic): Easily the least expensive type. Dry pasta is good for most applications as long as it isn't over-cooked. -DRY (Imported): Usually from Italy. Slightly more expensive than the domestic. Some varieties seem to have better texture than the American products. -FROZEN: This type is usually expensive and can be tough. -OVEN READY: Lasagna noodles are available in this form. They have been cooked and then re-dried. They work well and can save time without sacrificing quality.

Herbal Help Online Check out this site from Kesti16 for a great variety of information about herbs and nutrition. The page is long, but it provides advice on food, vitamins, herbal remedies, homeopathy, minerals, and aromatherapy. It's split into sections, with Foods That Help (a list of ailments and the foods you can eat to combat them), followed by Herbs That Help, Supplements That Help, and so on. Be sure to read the disclaimers for safety, and remember that the site is essentially a guide for what nutritional supplements you should be looking into for your needs. It doesn't give you precise instructions on quantities, but rather gives you a starting point for natural health. This is a good place to start examining exactly what you may need in your own medicine cabinet or food cupboard. Click here to visit this Web site http://hometown.aol.com/Kesti%20Page/QuickFix.HTM

Understanding: Molasses Terms Molasses is used as a table syrup and in baking. Most rum is distilled from some form of molasses. -MOLASSES: In the production of sugar, the cane is squeezed to release its juice. The juice is then boiled down to a thick syrup. The crystals are removed and what is left is molasses. -SORGHUM: Molasses made from the cereal grass sorghum (usually used for animal feed). -BLACK STRAP: The results of the final boiling. A strong, thick syrup. -UNSULPHURED: Processed without sulphur. It is lighter and doesn't have a sulphur after-taste. Almost all molasses is now prepared this way. -TREACLE: The Great Britain version. Available in light or dark.

Blackstrap molasses is a fantastic source of iron if you can stomach it.

Great in milk and one of my grandfathers liked it over cottage cheese!

Why is aluminum foil shiny on one side and dull on the other? Aluminum foil is made by flattening blocks of aluminum into long thin sheets and then passing these sheets between two highly polished steel rollers. These sheets enter the rollers two sheets at a time. The sides of the sheets coming into direct contact with the steel rollers emerge with a high shine. The two inner sides come out with a pretty dull finish. As a result, the difference in the two sides of aluminum foil is only a result of the manufacturing process and has nothing to do with which side should be placed next to your food.

Cook's Illustrated: America's Test Kitchen This new Web page from the "Consumer Reports of Cooking" takes on a different approach. Like the magazine, the Web site (http://www.cooksillustrated.com) accepts no advertising (although there is a lot of ordering information on "Cook's Illustrated" publications). Selected articles and "database" information is available for free. If you desire a searchable file (which includes every article from the magazine going back to 1993), you must subscribe at the rate of $19.95 a year. The site is worth visiting for the free information alone. The subscription price isn't bad considering it's about the same as a yearly subscription to their magazine.

Understanding: Products In Your Grocery's Mexican Food Section CHIPOTLE: Dried, smoked jalepenos. Usually available canned, packed in Adobo sauce (dark red sauce made with chiles and vinegar). MENUDO: Spicy soup made with tripe (the lining of beef stomachs). Some believe it to be a useful hangover remedy. NOPALITOS: Edible cactus leaves cut into strips or diced. SAFRITO: A sauce made with pork, garlic, onion, and annatto seeds. TOMATILLOS: Mexican green tomatoes. POZOLE: Soup made with pork and hominy. MOLE: A rich, dark sauce made with chiles, onions, and garlic. It is usually served with poultry.

Let me get this straight--there are actually people who wrap food up in tin foil with the dull side out?!?!

Yup - my ex - the PhD. Matt surfaces absorb heat faster than shiny sides.

Irradiation of Food As a rule, we trust that the foods we eat are safe. We understand that the FDA has provided for this. Lately, however, there have been concerns because of various cases of the deadly bacteria E-Coli and Salmonella showing up in restaurants and even meat processing plants. Now it has been proven that a process of radiation called Irradiation can help destroy harmful substances in food. Irradiated meats will be available to the general public as well as restaurants. During the irradiation process, food moves on a conveyor into a chamber, where it is exposed to the gamma rays for a given time. People generally have many questions, such as will the food be safe because of the radiation, will the taste be altered, and how does the entire process work? To learn more about food irradiation, visit the American Dietetic Association. http://www.eatright.org/airradi.html

- Soup in Asia is used as an alternative medicine � tom yum in Thailand; bone marrow soup, soybean sprout soup, or seaweed soup in Korea. Sweet dessert soup in China is eaten to balance one�s yin and yang. - The eggplant has many names worldwide. In addition to "eggplant," it is called aubergine, brinjal, melanzana, garden egg, and patlican. - For many years, the fig has been used as a coffee substitute. The fruit contains a proteolytic enzyme that is considered an aid to digestion and is used by the pharmaceutical industry. - Lemon grass is a traditional flavoring used in Thai cooking. It grows in stalks and has a subtle, bright, delicate flavor that is lemon-like. It is also used as a flavoring in some beers.

Marcia, I knew you had a good reason for dumping that bum! :-)

Yup.....one down and one to go... I am sure the current irritant is worse than the last one was. At least he never threatened my friends...

But he does think you better wrap the foil around the meat the same way as my ex did....Must be Pennsylvania itis.

Prepared Mustards These are just a few of the many styles of the world's favorite condiments. -DIJON: This French mustard is probably today's most popular type. Made with wine and dark mustard seeds, Dijon is known for it's full, sharp flavor. It is added to many recipes, from sauces to vinaigrettes. -CHINESE: This simple blend of mustard powder and water can range from very spicy to three-alarm hot. It is used as a condiment with eggrolls. -DUSSELDORF: There are many variations of this German-style mustard. Some are sweet/sour while others tend to be on the strong side. Serve this mustard with sausages and cold meats. -ENGLISH: Like the Chinese style, English mustard is often simply a blend of water and ground mustard seed (like Coleman's). Its strong flavor compliments roast beef, ham, and sausages. -CREOLE: Hailing from America's Louisiana region, Creole mustard is a coarse, spicy condiment flavored with horseradish. It stands up well to the full-flavored foods of that area.

Oriental Style Sauces These ready-to-use sauces are available at most large supermarkets. -HOISIN: This thick brown sauce is known for its sweet, sometimes spicy flavor. Use as you would a barbecue sauce on pork ribs or duck. -OYSTER SAUCE: Made from dried oysters and soybeans, this thick sauce is often used as a condiment. Its rich, strong flavor goes well in stir-fries, with vegetables (like broccoli) and with shrimp. -TERIYAKI: Originally from Japan, teriyaki is made from dark soy, wine, sugar, and ginger. It makes a great marinade. Use with beef, chicken, or shellfish. -PLUM SAUCE: Sometimes called "Duck Sauce," this sweet and sour dipping sauce is best known as an accompaniment to fried foods (especially eggrolls). Traditionally it is served with Peking duck.

(Aside from me: I always use oyster sauce when I make local-style fried rice)

I make my own and apparently it is in the teriyaki style.

As do I - mine is posted in Spring Cookbook somewhere.

Marjoram References to this herb can be found in the writings of ancient Greece. -Marjoram, a member of the mint family, is believed to have originated in the Mediterranean region. There are three basic varieties: -SWEET MARJORAM: This is the type referred to as simply marjoram in America. -WILD MARJORAM: Usually referred to as oregano. -POT MARJORAM: Commonly found in Europe, it is not as sweet, but almost bitter. -As with all herbs, the leaves of the plant are used for seasoning. Dried marjoram is often used, but the fresh variety is becoming more readily available. -Marjoram pairs well with lamb, chicken, and veal. It is used extensively in tomato sauces. Many German sausage recipes call for marjoram. -Most chefs recommend adding marjoram at the end of the cooking process to preserve its delicate flavor.

Frozen Dairy Products The fact that most supermarkets offer over 10 styles of these frozen desserts can be very confusing. The following list compares regular calories and calories from fat of the major products. (Average Per Serving) CALORIES/CALORIES FROM FAT -Regular Ice Cream 160/80 -Low Fat, Light or Reduced Fat Ice Cream 125/30 -Fat Free Ice Cream 95/0 -No Sugar Added Ice Cream 100/40 -Regular Sherbet 150/25 -Fat Free Sherbet 120/0 -Frozen Yogurt 120/15 -Low Fat Frozen Yogurt 90/15

Four Regions Of Chinese Cuisine It is almost impossible to reduce this vast continent into four areas. These are strictly for general reference. -BEIJING (North): This style is known for its use of garlic, soy sauce, and vinegar. Peking duck is a famous dish from the north. -SZECHUAN/HUNAN (Central and West): The spicy foods of China. Hot peppers and chilies are used in many dishes. Sesame oil is also a trademark of this region. -FUKIEN/HONAN (Central and East): Fish and shellfish are popular ingredients in this style. Ginger is used extensively. Sweet and Sour dishes originated in this area. It is also referred to as the Shanghai region. -CANTON (South): Roasted (especially whole pigs) and grilled meats are prepared frequently. Famous dishes such as fried rice and bird's nest soup are from the Cantonese area.

New Uses for Bounce and CocaCola BOUNCE...the stuff you use in your dryer: *Repels mosquitoes. Tie a sheet of Bounce through a belt loop when outdoors during mosquito season. (Lordy, I wish I had known this before I lost two quarts of blood while watering plants!) *Eliminates static electricity from your television screen. Since Bounce is designed to help eliminate static cling, wipe your television screen with a used sheet of Bounce to keep dust from resettling. *Dissolves soap scum from shower doors. Clean with a used sheet of Bounce. *Freshens the air in your home. Place an individual sheet of Bounce in a drawer or hang one in the closet. *Prevents thread from tangling. Run a threaded needle through a sheet of Bounce to eliminate the static cling on the thread before sewing. *Eliminates static cling from pantyhose. Rub a damp, used sheet of Bounce over the hose. *Prevents musty suitcases. Place an individual sheet of Bounce inside empty luggage before storing. *Freshens the air in your car. Place a sheet of Bounce under the front seat. *Cleans baked-on food from a cooking pan. Put a sheet in the pan, fill with water, let sit overnight, and sponge clean. The antistatic agents apparently weaken the bond between the food and the pan while the fabric softening agents soften the baked-on food. *Eliminates odors in wastebaskets. Place a sheet of Bounce at the bottom of the wastebasket. *Collects cat hair. Rubbing the area with a sheet of Bounce will magnetically attract all the loose hairs. *Eliminates static electricity from venetian blinds. Wipe the blinds with a sheet of Bounce to prevent dust from resetting. *Deodorizes shoes or sneakers. Place a sheet of Bounce in your shoes or sneakers overnight so they'll smell great in the morning. And now, Coca-Cola: To clean a toilet: Pour a can of Coca-Cola into the toilet. Let the "real thing" sit for one hour, then flush clean. The citric acid in Coke removes stains from vitreous china. To remove rust spots from chrome car bumpers: Rub the bumper with a crumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion. To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes. To bake a moist ham: Empty a can of Coca-Cola into the baking pan; wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy. To remove grease from clothes: Empty a can of Coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains. It will also clean road haze from your windshield. And... WE DRINK THIS STUFF! So, send this out to all of your friends who you think should know all about the things you can do with BOUNCE and COCA-COLA!

Now where are my daughter's trainers (sneakers?), and what did I do with the bounce .... Will it tidy her bedroom up too???

Don't think so. I spread them all over the house last night befor going to bed, and this morning they were just lying there. I am sure they did nothing over night!!!

ROFL - but I bet it smelt nice. Hey, does it deodorise bathrooms too??? I suggested a few uses at our dinner party last night - now I need to send a copy to the Rector.....would you believe that he told his wife (in front of me) that he doesn't always pass what I send on to her .... only the 'suitable' ones. Well, really, as if I would.....!!!! *wicked grin*

Oh Maggie!!! You are found out! Imagine sending the rector something he cannot show his wife! ..and you admonished ME?!! *grin*

She did look at me a little oddly.....

*laughing hysterically*... Oh my...!!!

1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time. 3. To keep potatoes from budding, place an apple in the bag with the potatoes. 4. To prevent eggshells from cracking, add a pinch of salt to the water before hard-boiling. 5. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers. 6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. 7. To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. 8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won't be any stains. 9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on outside of the cake. 10. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant "fix me up." 11. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. 12. Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish. 13. Place a slice of apple in hardened brown sugar to soften it. 14. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. 15. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away. 16. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away. 17. Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. 18. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy. 19. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water. 20. To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief. 21. Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself. 22. Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine. 23. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily. 24. Now look what you can do with Alka Seltzer. Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous china. Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets. Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes. Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary). Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water. 25. If your VCR has a year setting on it, which most do, you will not be able to use the programmed recording feature after 12/31/99. Don't throw it away. Instead, set it for the year 1972, as the days are the same as the year 2000. The manufacturers won't tell you. They want you to buy a new Y2K VCR.

Thank you Marcia. I can use all the help in the kitchen I can get.

Oh! Canada... http://WWW.ICEWINE.COM n keeping with the Canadian tradition of making the best of our severe climate, Inniskillin Wines has turned Canada's cold, frosty winter to advantage in the making of Icewine -- one of the finest specialty wines in the world. The Icewine harvest, done entirely by hand, commences once the temperature drops below -10�C and the grapes have naturally frozen on the vines. As the frozen grapes are pressed, the natural water portion of the juice remains within the grape skins in the form of ice crystals, and a tiny but precious ration of highly concentrated juice is expressed. An expertly guided fermentation then transforms this syrupy nectar into the decadently rich and alluring specialty hailed as Icewine. The intensity of taste is almost immeasurable: orange blossoms, tangerine, nectarine and peach are part of a dramatic orchestration. Rich and well-balanced, with a kiss of honey on its finish, Icewine is truly "winter's gift to wine."

Yup! Posting this again just in case you missed it elsewhere.... A moment for a serious subject - the maintainance of Spring. Yesterday, the entire Spring shut down. I felt as though someone dear to me had died. There was NO was to see Geo or anything else in any of the other conferences. Karen and I emailed and she took up the problem with Terry. We are woefully behind in our payments for the use of Yapp software. check that url above. After the first slash, that is the program which allows all things to happen here. Without it, we do not exist! Karen explained it to me thusly: I have spoken with the woman who wrote the Yapp software and she has explained why we have some periodic site losses in the afternoon, which btw corresponds to midnight GMT. It has to do with the number of hits we experience daily and the fact we are exceeding them. Just FYI, it doesn't matter if you do or don't post at Spring because lurkers generate hits as well. She has generously offered to bump up the license limit if the old license is paid for. BTW, the license is a one-time thing. Therefore, folks, this is a request for donations. All payments should be mailed to: Spring Accounting Department 182 Clover Road Cedar Creek, TX 78612 Checks and money orders should be made out to "The Spring". Be sure to include the login ID of the account. Karen can now accept PayPal payments if you like. And for those who haven't signed up for these electronic payments and would like to do so, let me know. If people sign up under my referral, I would get a signup bonus of $5, which I will turn over to the Yapp cause. Please help if you can! Karen already has my contribution and I used PayPal. It is a simple process and the funds are safely in her account. Thanks for helping keep spring flowing and Geo alive!

I asked the Canadian gentleman who told me about Ice wine about the taste and such. His glowing report implied it was like the nectar of the gods with a punch! Costly, but wonderful. Has anyone else afforded some of this magic elixir?

Also, our monthly rate just went up about 20 times, according to the invoice I just received. Your credit card will automatically be processed. You will receive a confirmati on e-mail when your card is charged. Your total payment due is $946 (to quote the email I just received).

Thanks for that - I also posted in Geo 1 - please post it there too.

PTOMAINE Poisoning "Never buy salads containing mayonnaise in the summer: they might be spoiled and give you ptomaine poisoning," my mother warned when I was a child. Ptomaine! It sounded so deadly AND began with a silent letter! Who needed an explanation? But when I finally did look it up, I knew why it gave me a sinking feeling. It originated with the Greek word, "piptein," to fall. From that the Greeks derived their word for corpse, which is "ptoma," a fallen body. (If you're sick you're feeling mighty low, and if you're dead you've hit rock bottom.) A 19th century Italian chemist coined "ptomaine" to describe putrefying � "spoiled" -- matter taken from a corpse. You know what? I think I'll pass on that dead shrimp salad.