Cooking Techniques

I am about the same size as her 5 foot 3 and 155. Therefore I would say a 14 short.

There is no way Rachael Ray is a size 6. I'm a size 6 and I am 130 pounds and 5 feet 4 inches. I'll be completely honest. My weight fluctuates, maybe 132 the most but I always fit in a size 6 and I work out 5 to 6 days a week. She has heavy thighs and a big ass. It's about 10 pounds per dress or pants size so before I lost weight when I was at my highest weight which was 172 pounds I was a size 16. Then I went down to 160 at about a size 14 or 12. Then at 150 a size 10. 140 pounds a size 8 then 130 pounds a size 6. Makes sense doesn't it? You can even tell her face is chubby and round. She is a pretty woman and of course its nice to see that she isn't stick thin but why lie about your weight. I don't understand it. There's nothing to be ashamed of even if she was an 8 or even a 10. Size 6 is pretty small. I haven't been this small in years, even my daughters who are 19 and 22 tell me to put on a few pounds. Its nice to fit in a size small in a dress too and shirts and I'm 47. At least I know I have about 5 to 10 pounds to play with if I did gain some weight I would still look good going into my 50's and entering menopause where some women do put on weight.

Shrimp cocktail is usually served on it's own as an appetizer. As for what to serve with it, maybe a few pieces of plain melba toast to eat with the cocktail. A glass of Savigon Blanc would also go well with it.

Nobody died in Degrassi the Boiling Point.

whats the advantages?

Well, it depends what you mean by cooking it together.

If they are tied together to present a larger loin, then you would need to increase the cooking time. I would not quite double the length, but it would be close.

If they are going to be cooked side by side, not touching, then you would use the cooking time of 20 minutes per pound. I doubt the loins are really large so you shouldn't have to adjust anything for it being a crowded oven. Remember that if one piece is larger you will have to adjust the cooking time by starting the smaller one later or taking it out of the oven earlier.

For perfectly cooked meat, I use a meat thermometer. There are reasonably priced ones at Wal-Mart or Target that allow you to put the sensor in the meat on cord and the read out is outside of the oven. My thermometer has an alarm

that beeps when it reaches the set temperature.

Remove all the burnt material. Clean the MV. clean the filter. and run an ozone generator in the for several hours.

Baking is a chemical process.

Hello, as for me I " smoke and dry " the Marlin.I do realize you asked how to " bake " the marlin but through my experience the marlin is very " chewy / rubbery "I'm from Hawaii and when we catch those monsters, number one way to prepare them is to smoke / dry them. Enjoy.

Well i find that to marinade the steak in a whiskey worcestershire mix along with your basic herbs makes for a very good steak. To go with that i have an idea to saute onions and mushrooms, once they are sauted mix in a little bit of Guinness and cornstarch to thicken it up. pour that over the steak, sprinkle some brie cheese and serve with a pint of Guinness.

If you are serving your steak with rice a sauce made with garlic, ginger and black bean goes very well.

Popcorn was an important food for the Aztec Indians, who also used popcorn as decoration for ceremonial headdresses, necklaces, and ornaments on statues of their gods. The Norwegian Clean Seas Association for Operating Companies, an organisation of 13 oil companies operating in Norwegian waters, is organising a major exercise focused on cleaning up ocean oil spills using popcorn to simulate the oil instead of actually using sticky crude. When popcorn absorbs water it forms an emulsion that is very similar to spilled oil, and mimics the effect of ocean currents on oil. "We didn't want to spill real oil, but wanted the exercise to be as realistic as possible while also being environmentally friendly," operation adviser Kaare Joergensen told The Associated Press. After the popcorn is dumped about 300 people in more than 30 boats, plus observation aircraft, will respond as they would if it had been a real oil spill from one of the many offshore oil platforms that make Norway the world's third largest oil exporter. The boats will use oil spill booms to contain and clean up the popcorn at sea, while people on shore will practice cleanup techniques on land. After the exercise, the popcorn will be used as little food supplement for fish, birds and wildlife.

Eating - with butter and salt. Sometimes I use it to pack fraigle things But usually I EAT IT! Using a needle and string, pierce each hull and run down the string until string is full. Use it to decorate Christmas trees. ---

I like the idea of packing fragile things. When the person opens the package, if the popcorn is still good, it seems like a pleasant surprise.

Get a piece of side pork with rind...I live in Vancouver and Chinatown has the freshest and largest pieces. Then add enough water to cover to depth of one inch over. Drain into large pot and add enough sea salt or "solar"salt until no more will disolve. Cool and put in pork weight it down with plate and tin can and leave in back of frige a minimum of a week. then cook as needed in recipe...whee with bean of any kind. Fry up and make a milk gravy over buns.. Fry and use fat to fry eggs..ooo cholesteral city but yummy. You can also if you want..soak it for an hour to de-salt...booo

Cover it with damp paper towels and use "de-frost" on your microwave..

The business began in 1940, with a restaurant opened by siblings Dick and Mac McDonald in San Bernardino, California. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. The present corporation dates its founding to the opening of a franchised restaurant by Ray Kroc, in Des Plaines, Illinois on April 15, 1955, the ninth McDonald's restaurant overall. Kroc later purchased the McDonald brothers' equity in the company and led its worldwide expansion. With the successful expansion of McDonald's into many international markets, the company has become a symbol of globalization and the spread of the American way of life. Its prominence has also made it a frequent topic of public debates about obesity, corporate ethics and consumer responsibility. Souced from Wikipedia. go here for more info: http://en.wikipedia.org/wiki/McDonald's

some say its yellow some say its green i say its lime yellow.

Scale and gut the sea-bream but leave the head on. Make sure that the gills are removed, they have a bitter taste. Lay the bream on a big piece of foil and lay on slices of lemon, rosemary and drizzle with olive oil. Wrap up the parcel and place in a moderate oven for 30 mins. The flesh is white and delicate but beware of small bones.

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Enormous subliminal suggestion. This is planted in our brains whether or not we are aware of it. It governs what we buy, eat, how we believe, what kind of relationships we have, whether we marry, have kids, etc. They air-brush and hide images in commercials and ads that would make you nauceous.

dried cuttlefish is good for pet birds to sharpen their beaks on and nibble at.

5 cucumbers 8 tomatos 2 Large Purple Onions 2 pgs raw shrimp 1 bottle of Clamato juice 10 limes To prepare the shrimp: Take shrimp and remove shells and tail, place in glass or metal cake pan. Then dice up the onion and and place over shrimp. Afterwards, squeeze all lime juice out of limes and let stand for about 30 minutes. (The onion and lime juice will "cook" the shrimp) Dice up the cucumbers and tomatos and place in large bowl. Then add the shrimp mixture with cucumbers and tomatos and had 1/2 cup of Clamato juice. Or add to taste!!!

Make something that all the guests will like. Find out about food allergies ahead of time and avoid foods that guets are allergic to. Cooking ahead of time is convienient but keep in mind the quality of the food. When cooking for a semi-formal or formal dinner, you may want to serve bread and butter, a salad, a soup/stew, an entree, and a dessert. Appetizers are nice but make sure they do not spoil your guest's appetite. Just remember to keep it pleasant and don't outdo yourself. If they are good guests, they will comment on your hard work, not what you did wrong.

I have a family of six, and pasta is ALWAYS a great option. Like, spaghetti or fetuccini alfredo. It's always loved and if you are a vegetarian, like me, you can pick out the meat. It's still great! Soup is also great in the winter, and hamburgers are always a crowd pleaser.

Usually the middle shelf of the oven so the air can circulate around

apples

"Carte du jour" translates "card of the day" and is usually used as the menu of the day in French dining (think "daily special" in diner food).

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