Comments by idean
Posted on May 22 at 10:40 a.m. (Suggest removal)
The story should have said the Friends group has raised $2 million. We've corrected the error. Thanks for pointing it out.
Posted on April 30 at 10:13 p.m. (Suggest removal)
Thanks, Mindy ... And they do it State Fair-style!
From: I want barbecue
Posted on April 16 at 12:11 p.m. (Suggest removal)
Thanks for pointing out the discrepancy. We have corrected the story to better reflect the official crowd estimate.
Posted on April 3 at 12:50 p.m. (Suggest removal)
Thanks for the heads up. We got it right in the print final edition, and now it's corrected online.
Posted on March 11 at 9:45 p.m. (Suggest removal)
It's a good thing to share a good recipe and we should always attribute the source, don't you agree, "Bags"?
Posted on March 4 at 10:49 a.m. (Suggest removal)
I believe it means sieved. So the question then is why not just use ricotta to begin with?
Posted on January 21 at 12:21 p.m. (Suggest removal)
Interesting indeed. I think most people who like mayo and who like bacon wouldn't necessarily like them together in the same jar.
Posted on October 9 at 2:43 p.m. (Suggest removal)
That's a good technique. I should have mentioned that after I brown the poultry parts for the stock, I deglaze the pan to get all that flavorful fond, those brown bits and juices, to add to the broth.
From: Therapy in the kitchen
Posted on September 23 at 2:04 p.m. (Suggest removal)
Yes, mustard can add a certain something to many savory dishes. Try mixing various kinds of mustards with your favorite mayo to make dips. Chipotle mustard and wasabi mustard are good used this way. As for cooking your pulled pork with mustard, that's a classic in parts of the South.