I just bought an Anolon 12" Ultimate Pan. It is hard-anodized aluminum, but has a non-stick coating. According to the Anolon website, you can wash non-stick coatings in the dishwasher, but you can't wash hard-anodized aluminum cookware in the dishwasher. They say the dishwasher detergent will damage the surface. I figure I'm safe, because the surface is the dishwasher-safe non-stick coating, but I want to be sure. Does anybody have any personal experience washing this kind of thing in the dishwasher? Has doing so caused any damage?
My Mom always told me that once you thaw meat that you had in the freezer, you can't freeze it again.
Is this true? Does anybody out there refreeze meat?
I watch a lot of Food Network shows. I am constantly amazed at how the chefs use black pepper. They'll be making a huge pot of something or other and then add a pinch of salt (okay) and a couple of grinds of fresh ground black pepper. I know they're rushed, but it's nowhere near enough! You just can't taste that tiny amount of pepper! When I try recipes, I always wind up putting a lot more pepper in than they use on the show. Does anybody else do this? Or is it that everyone else can taste that tiny amount of pepper and I just have a lousy palate?
Can anyone recommend a brand of pasta sauce that isn't spicy? My roommate is exceptionally sensitive to spicy foods and needs it as mild as possible. We've used Bertolli Tomato and Basil sauce for a long time, but now he says even it is too spicy.
My roomie wants to stay away from cheese as much as possible (his cardiologist has advised it) but doesn't mind smallish amounts of cream and butter. Does anybody know how to make an approximation of Alfredo sauce without any cheese in it? Is it even possible?
How long can an unopened can of smoked oysters packed in cottonseed oil last and still be safe to eat? I never see a sell-by date on the packaging.
OK, I'm admitting ignorance here. A while ago in the marinara thread, someone posted a recipe that contained (going by memory alone; I may be wrong) tomato paste, tomato sauce, tomato puree, and tomatoes.
What's going on here? What's the difference? Can't you just put tomatoes in? Why do you need four different tomato preparations in the same recipe?
One of my guilty pleasures is KFC hot wings. You know, those sauceless, crispy fried chicken wings with a good spicy kick?
Does anybody know how to make them (or a reasonable facsimile) at home? I've fried chicken many times, but I don't know how to get that kind of crisp and that kind of spice at the same time.
I've always made chicken stock using the carcass of a roasted bird. So the bones are cooked before they go in the stock pot. But I've been looking around for stock recipes, and almost none of them specify roasted bones. I've never tried stock made with raw bones. Is there a taste difference? A texture difference?
I don't think I've ever seen a recipe calling for more than a tablespoon of tomato paste. But it's sold in little cans that can't be reclosed. I don't use it every day, so every time I do, I wind up throwing away most of the canful. How long does it keep after opening? And is there any way to safely store it for long periods of time?
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I've only ever stayed at one B&B, and that was in Idaho, when I was fishing on the Snake River. I have to say that the place was beautiful and the breakfasts were fantastic! Good hearty American stuff - eggs, bacon, sausage, biscuits with gravy, pancakes, fruit, etc. etc. etc. Magnificent, and I hope the host and hostess knew how much all us guests appreciated their efforts. I had a great time and the food was great!