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Do you make your own stock or do you cheat a little?
I make turkey stock after Thanksgiving every year -- a lot of it, since we always have a huge turkey. I freeze it in 8-oz yogurt containers and use it throughout the year, as needed. The last few containers generally moisten the stuffing for the following year's turkey. Other than that, I buy organic, low-salt or not-salt broth.
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
My 'Joy of Cokking' is a tattered heirloom -- the 1964 printing (about the same as my old 'Fanny Farmer Cookbook' and my 'Let's Cook It Right,' from the shelves of an aunt who was an Adele Davis apostle). I still pull out "Joy of Cooking" or the Fanny Farmer book if I need an oven temperature or baking time or, like JerzeeTomato, to decide whether to use one egg or two. I also am comforted to know that I can turn to "Joy" if I ever feel like making, say, a tomato-olive casserole. (with quick-cooking tapioca a key ingredient in what is described on page 306 as a "fine dish").
In Videos: Roger Clemens Doesn't Know What a Vegan Is
Agreed, SRHCB, but if Congress is (verbally) grilling Roger Clemens, they can't be paying attention the Iraq (where was that again?), veterans' care (what team did Walter Reed play on?), still-devastated New Orleans (Katrina who?), health care (the insurance companies that so generously make campaign contributions say we don't need to worry about that), Osama bin-Laden (is he the guy who's running for President?), etc., etc. PETA is on the right track on a lot of issues, but their agenda doesn't have to be inserted into every issue. How many people with loud PETA voices know baseball jargon.
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Tactful_Cactus - Your comment about most Worcestershire sauces containing anchovies reminded me of a small scandal in Boulder, CO, some years ago. A very popular red-sauce Italian restaurant called Pasta Jay's was discovered to use anchovies in their spaghetti sauce. This caused a great kerfuffle in a city that is home to many, many, MANY vegetarians and vegans. Personally, I can't understand why Pasta Jay's is so enduringly popular.
Claire @ http://culinary-colorado.blogspot.com