Samuel

Member Since October 3, 2006 , From NY, United States

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Answered: Crab meat

I use a similar crab meat extractor http://www.shopping-headquarters.com/products/16133-v152.asp

Posted 5 years ago
Helpful (1)

A couple things I can add to the sayings above , is that a large cut of meat should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating. At the ...

Posted 5 years ago

Answered: A famous oyster resturant in N.Y

The most famous one I know is Grand Central Oyster Bar http://www.oysterbarny.com/oysterbar/html/index2.htm

Posted 5 years ago

Answered: How do you know how "hot" is a pepper

It is called : Scoville Organoleptic Scale You can read about it here .

Posted 5 years ago

Answered: One-a-Day Multivitamin Directions: Adult: One ...

I know it has to do with the your liver. The liver processes most medicines that enter the bloodstream and governs drug activity throughout the body. Your liver will have difficulties dissolving ...

Posted 5 years ago

Answered: Making toast

Mold and hard old is bad , but a couple days do will do!

Posted 5 years ago

Answered: Keeping chocolate coating solid

Dealing with chocolate is no easy task. Don't forget Tempering which is the correct way to melt chocolate.The thing is the minute the temperature drops from 29 c you will have to re-temper it. The ...

Posted 5 years ago

Answered: Carob chocolate substitute

Worthy? It is surely more healthy then chocolate! I simpley just can't stand the smell. You can make Brownies out of them if you'd like: http://www.cooks.com/rec/view/0,1810,145178-235192,00.html

Posted 5 years ago

Answered: Sweet and low in baking

There is a lot of cooking with sugar substitutes. Found this chart that might help you: SWEET ONE (Acesulfame-k)4 calories per packet12 packets = 1 cup sugar1 packet = 2 teaspoons sugarCan be used in ...