Steve Calvin > wrote in message >...
> Melba's Jammin' wrote:
SNIP>
> Never leave the kitchen, even for two minutes, with 4 shell steaks on
> the counter until you have the Siberian Husky trained.

LOL

I have a similar story, but it involves a young cat and a raw
porkchop. Isadora ran around with that porkchop in her mouth for
quite a while before I cornered and caught her. Seems funny now, and
even seemed a little funny at the time, but I was not about to let her
get away with any theft that blatant.

Hard learned kitchen lessons include:

ALWAYS buy a whistler tea kettle. My old stove had one useless burner
where a late, lamented non-whistling kettle became one with the burner
because I'd forgotten it until I got a whiff of this nasty smell.....

When caramelizing sugar, DO NOT LET THE WATER BOIL AWAY. Otherwise
you're left with this dry, uncaramelized crust of sugar that looks
something like a lunar landscape. Adding more water after the fact
does not help, you must start all over again. Also, use a saucepan
and medium high heat for caramelization, NOT a frying pan and medium
low heat. And pay attention the whole time, molten sugar hurts when it
burns you.

Melissa