OldHobo 
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Re: New Recipe - raw ingredient weight versus cooked serving weight
Sometimes we just have to remember that a kitchen is not a scientifically controlled laboratory. Today I'm braising a 9-pound pork butt. Almost half that weight is going to be lost as fat liquifies a…1 -
Re: foods
Beans are relatively inexpensive either way, but If you have more time than money dried beans are usually about half the price of canned and you get to control the salt. Oats - Kroger, the dominant b…3 -
Re: Some questions about meat
Pan-frying uses oil, oil and butter, or some other kind of fat. French fries are deep-fried meaning the potatoes are completely submerged in hot oil. A pork chop would be "shallow-fried." T…1 -
Re: Ingredient not found
I'm no expert but since nobody replied in three days I'll tell you what I think. The general answer to "how to get them listed" is: * scan it in from a bar code * ask the mods to add it * e…1 -
Re: Measuring Sodium
1 finger - Thumb and index finger 2 finger - Thumb, index and middle fingers 3 finger - Thumb, index, middle, and ring fingers1
