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"OK, so what's the secret that everyone seems to know except me? I've made them exactly as the package recipe, both high altitude and regular. I bought new baking soda and powder. I even tried chilling the dough first. I've tried convection and regular baking. Still, I end up with very tasty pancakes. Any suggestions?"
Dec 22, 2012 on Food.com
"I've never used alum when making whole dill pickles. I find that if I get my dukes into the fridge quickly and can them within a few days I have no problem with crispness. Spears and slices OTOH are another matter.
My wife recently found a family recipe for cassia bud sweet pickles, which called soaking the cukes in salt water for one day, and t..."
Sep 10, 2012 on Food.com
I am a self employed lawn man living in Fort Collins, CO. Which my wife would say I must do for fun considering what I make at it. But for real fun I garden, drink wine, enjoy good food and movies and watch baseball. Which are also my passions, in addition to my wife.
Pet peeves? Pink tomatoes in restaurants. Drivers on cell phones. People who don't pick up after their dogs. And overpriced wines.
Favorite dish to cook: Green chile. But pork cooked in a tomatillo sauce is a close second.
Only thing close to a "dish" I'm "famous" for is my kosher dill pickles. Although my hot stuff and jalapeno jelly are closing fast.
Favorite foods are good Chicago quality pizza (not thick crust) and bakery goods, both of which are in scarce supply in Colorado.
Favorite restaurant is a small seafood place on the Monterey Wharf, the name of which escapes me at the moment.