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Post by jimsn229 on May 3, 2017 4:25:28 GMT -6
With the new cans - - you can't open them from the bottom ! I find turning the can up-side-down and shaking it with a twisting motion works qquite well
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Post by jimsn229 on Feb 18, 2017 3:44:56 GMT -6
NO MORE STICKY PASTA ! Never boil pasta like macaroni or spaghetti. Instead bring a pot of water to a full boil. Add a Tbs olive oil Ease in the pasta Stir then bring it back to a full boil - for 11 seconds (yes - 11 !) Remove from the heat and set it to the back of the stove Cover and let it set 15 -20 minutes - DON’T PEEK! Drain into a colander, serve
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Post by jimsn229 on Feb 18, 2017 3:34:24 GMT -6
With the new cans - - you can't open them from the bottom !
I find turning the can up-side-down and shaking it with a twisting motion works qquite well
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Post by jimsn229 on Feb 18, 2017 3:30:02 GMT -6
With the new cans - - you can't open them from the bottom !
I find turning the can up-side-down and shaking it with a twisting motion works qquite well
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Post by jimsn229 on Feb 18, 2017 3:08:33 GMT -6
UGLY ‘GREEN RING’ BOILED EGGS ? - NOT ANY MORE ! Bring the eggs to room temperature 30 minutes before cooking (helps to prevent cracking) When ready to begin, place eggs in a sauce pan, cover with 1 inch cold water Bring to a boil, for exactly 9 1/2 seconds! - YES! Seconds! Remove from the heat and set to the back of the stove Cover - let set - 19 1/2 minutes - YES ! Residual heat; will now cook the eggs, perfectly! Drain the eggs, cover with cold water and add ice cubes. When partially cooled tap each egg on the counter top Crack the shell a few times, then back into ice water until cooled (Now water can seep under the shell, making peeling easier
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Post by jimsn229 on Dec 12, 2016 6:23:45 GMT -6
AKA S.O.S that is familiar to those in the military service Can also b made with gound beef - which is what I prefer
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