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Try adding some cooked grated potatoes in your recipe.

These stories have been so heartfelt that they propelled me to make this a topic of discussion amongst my class.

I fifth or sixth or whatever number (BEET-S ME!) it is on roasting them. When roasted, beets give off these natural and delicous sugars that make you want to scream with delight! (I do anyway ahaha)

I had only ever had them pickled or in borscht for the longest time
...mind-you I like them that way too!

Something about their earthy flavour that I sort-of crave sometimes so I decided to try them in a salad. I was pleasantly surprised to find out that they go amazingly with citrus (as charm city says) especially oranges. Also taste phenomenal with fresh fennel.
:D

Unless you're deep frying, smoking points of various cooking oils won't really apply, except in the case of butter - which isn't really a cooking oil.

If you're using butter, the milk solids will burn quickly on medium-high. Any other type of oil will work though. You can also add oil to the butter, which will buy you a little more time, but only a little.

OK, with that said, it sounds like your stove and cookbook aren't really speaking the same language, so you'll need to adjust, factoring in the type of pan, and how your burner + pan are distributing the heat in accordance to your ratio of oil and food. Sounds complicated and mathematical, but all it really involves is simple observation and hanging out with your food for a while.

Unless you need to get a good char on something, it's OK to start out slower, with less heat and then gradually increase the heat as time ticks.

Instead of medium-high, start at medium-low, or medium, and keep your pan of vegetables company - don't walk away until you can see how the ingredients handle the heat. And recognize how different vegetables react to the heat. For example, garlic will most always burn if you add it to the pan at the beginning of your cook time. Zucchini, depending on how thick the cut, can handle the heat head on, as can carrots, celery, potatoes and onions.

If the veggies aren't doing much of anything after a few minutes on medium-low, turn up the heat a little bit until you hear a faint sizzle, and then adjust as needed.

-Dawn
Wicked Good Dinner

it would have been perfect with about a quarter of the salt content, I was left thirsty and my lips were actually tingling! I will try again though because it is really tasty. My husband actually thought it had potato in! try adding some chopped chives, it gave it a bit of colour and looked a bit more special

We've had these in Puerto Rico for a little over a year. They are called Burger Buddies, we also have Breakfast Buddies. There is one difference with the burgers: Instead of pickles, they make them with onions down here. As for the breakfast ones, you can choose from three kinds: sausage, bacon and ham. I love the suasage ones :)

For what it's worth, the grill marks are real. I worked at a BK in 1992, for a summer while in college. The burgers are cooked on a flame broiling machine -- basically, a grill on a conveyor belt. Patties go on raw on one end, come out flame broiled on the other. I really thought it was quite clever.

As with any homemade bread, if you want it soft, all you have to do is brush with butter, top, sides,and bottom,about five or so minutes after you take it out of the oven. As the bread cools, it will soften. All my breads are homemade and we like our bread soft at times and rustic also. If you make your bread from scratch, and love the taste and texture, why change recipies? To change the taste and flavor of your bread, keep the basic bread recipe and just add the herbs you want. You allready know what should be in the foccacia ,just add them in. Carmalize the onions and add them in.as you knead the bread. When making any Itallian bread, you need to add 2 tablespoons olive oil to the recipe. If still too dry for you ,put in three. R. M.

I grow basil in my backyard. So I am happy to use fresh basil in every pasta dish. Yesterday I made shell pasta with thin-sliced sun-dried tomatoes, olive oil in the sun-dried tomatoes jar, chopped basil, minced garlic, grilled chicken, feta cheese, seasoning with black pepper, salt, chili pepper, and a little of red-wine vinegar. It was spectacular! Try it out and you will love it.

Of the three choices, probably a popsicle because to me, its more refreshing. Having said that, ever tried frozen lemonade (especially if it's on the tart side)! Speaking of which, I think I'd better go check my supply.

For all you paleta fans (me too!), a friend of mine just started a fabulous paleta business called Go-Go Pops. She has the most amazing flavors (tamarind! cucumber-lime-chili! cantaloupe-ginger!), and they're made with just a tiny amount of sugar. They are the fruitiest, most refreshing pops ever! If you're in the Hudson Valley area, she's at several of the farmers' markets and music festivals. Not to be missed!

As for me, on a hot day, I'll take any cool sweet treat I can get. My first choice is a Froze Fruit or some other kind of fruit popsicle. Next would be a Skinny Cow ice cream sandwich. But really, if it's cold and sweet, I'm there.

If those were the only things I had to choose from, ice cream sandwich. Hnads down. But, if I had a choice of anything it would be ice cream. Or a Gelati from Rita's.

to cool down a tall glass of white tea with lots and lots of ice! as a treat, before dairy was a nono i would agree with sadiepix, i used to love the strawberry shortcake bars! but a drumstick would be a good option too, the popsicle would have to be homemade though unless it was italian ice!