Other - Food & Drink - January 2007

I love letting frozen chocolate melt as i drink a cup of coffee..

Whatever floats your boat i guess...

2007-01-07 06:18:54 · 28 answers · asked by Anonymous

2007-01-07 06:05:43 · 10 answers · asked by Triplestack 1

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2007-01-07 06:04:35 · 6 answers · asked by Anonymous

1) Steak, pork chops, or chicken?
2) Maccaroni and cheese or mashed potatos?
3) Broccoli, greens, or corn on the cob?
4) Dinner rolls or corn bread?

2007-01-07 05:42:47 · 12 answers · asked by Lady Tee 3

We will be having a party in July of 75-100 people. I'm thinking of traditional grilled meats, burgers, brats,chicken. I'd like ideas for unique side dishes that will hold up in the heat for a couple of hours with ice trays underneath. Any other grilled meat ideas would be good too. Maybe ham? Also does anyone know if/where you can rent a restaurant style cooler? I am in Milw. WI
Thanks alot!

2007-01-07 05:40:06 · 5 answers · asked by Reenie: Mom of Marine 6

Are there Government regulations - where do I find more info?

2007-01-07 05:32:37 · 6 answers · asked by S&S 3

2007-01-07 05:32:06 · 6 answers · asked by Ryan P 1

This sister just loves watching this posh English woman and her luscious cans. Mmmmm...

2007-01-07 05:27:48 · 1 answers · asked by MaryCheneysAccessory 6

2007-01-07 05:19:06 · 13 answers · asked by Sonya 5

I'm really sick and I don't know what to make.

2007-01-07 05:15:53 · 30 answers · asked by Canes & Bruins 09-10 4

i used to love it when i was a boy but now i am told it is rarely sold. Swede just doesn't cut it i'm afraid.

By the way my two other favourite veges are brussel sprouts and peas!

2007-01-07 05:13:39 · 16 answers · asked by wave 5

2007-01-07 04:41:33 · 14 answers · asked by monica 1

One day I'll plant a herb garden, however, for now, I use dry spices -- cheap, highly available, comparably longer shelf life.

I usually package a mixture of spices for my soup/stock in a coffee filter, tied with dental floss -- very homestyle -- both alway available and plentiful -- I don't want little herb floaters in my finished soup.

Someone recently posted a suggestion that they use a piece of pantyhose as a herb container.

This seems like an interesting idea, however, my concern would be with dyes used on these.

-Should I concern myself with the dye or material (nylon) issue of pantyhose in my soup ?

- Are the holes in metal tea balls (another posted suggestion) sufficiently small to contain ground spices ? Is this a better alternative ? Downside ?

- Any downside on the coffee filter/ dental floss (non-flavored) method I currently use ?

Thanks !

2007-01-07 04:41:19 · 3 answers · asked by Anonymous

2007-01-07 04:35:26 · 10 answers · asked by E 5

2007-01-07 04:34:06 · 10 answers · asked by mike9626 3

I just bought a carton of eggs and was making scrambled eggs for the family. 9 of 12 of them were double yolks.

What do you think? Is this some government conspiracy or aliens at work? Or maybe just hormones? Maybe the eggs are possessed and the other yolk is a demon chicken? Help, this is driving me crazy!

Actually, I'm not crazy if that's what you are all thinking. I just thought it was wierd, considering I've only seen a few double yolks in my life, and I thought it was wierd that 3/4 of the carton was double yolk.

2007-01-07 04:28:17 · 14 answers · asked by Anonymous

I want to have these prepared in the fridge for easy access...

Such as slice the apples, oranges, and fruits

And have the veggies cut up or pulled apart...

So how can I keep them fresh while in the fridge...like the apples from getting brown and the others getting weapy...

2007-01-07 04:19:35 · 7 answers · asked by Anonymous

I defrosted some minced beef from the freezer and it looks a bit pale in places. Smells ok though. Is it safe? Or will I be having the week off work sitting on the can?

2007-01-07 04:17:27 · 17 answers · asked by R Stoofaloh 4

Ok, I was just wondering because my grandma has chickens and she gave us some brown eggs, we didn't like the look of her eggs, they had brown stops in them. When we buy white eggs from the store they dont have spots. Is that just brown eggs or is it her chickens or somthing? Maybe chicken farms give the chickens something to make the eggs pure.

I know that pasterization requires heat, so that can't be right. Do they go through ne kind of process at all or are they straight from the chicken?

Please let me know if you know the answer. :) Thanks!

2007-01-07 04:16:38 · 5 answers · asked by Anonymous

2007-01-07 04:13:41 · 42 answers · asked by tommo282003 2

2007-01-07 04:09:51 · 6 answers · asked by maggie 3

Why are pigs so salty?

2007-01-07 04:08:14 · 10 answers · asked by Anonymous

What causes these humiliating 'brain fart' moments? Anyone out there who can relate or offer their guess?

2007-01-07 04:06:28 · 10 answers · asked by Madness 4

What are some recipes that Jesus ate when he was alive?

2007-01-07 03:57:11 · 10 answers · asked by ash*lyn 1

2007-01-07 03:55:07 · 14 answers · asked by Craig M 2

i have been asked to carry out research on the different methods of making handmade chocolates especially fudge

2007-01-07 03:53:29 · 2 answers · asked by Pushing The Senses! 4

2007-01-07 03:52:11 · 2 answers · asked by matzaballboy 4

2007-01-07 03:47:17 · 5 answers · asked by AL IS ON VACATION AND HAS NO PIC 5

2007-01-07 03:41:55 · 5 answers · asked by Anonymous

I'm VERY hungry.
What else besides soup and crab rangoon should I order?

2007-01-07 03:35:12 · 24 answers · asked by vegetable soup 5