notbob wrote:
> Cooking bacon.
>
> Actually, it was a followup to what I learned from my old girlfriend.
> She taught me to cook my bacon low n' slow, just like eggs, only
> slower. I used to cook my bacon too fast and ALWAYS ended up with
> either burnt or overly crispy bacon. She taught me to cook it slowly,
> taking almost 3-4 times longer than I had originally. But, my bacon
> is now perfect every time.
>
> Oh yeah ....my part. I finally figured out not to drain off the
> grease. With multiple batches, that ever growing pool of bacon grease
> only provides a more uniform heating medium. I guess one could say
> it's almost deep frying - which I hear some folks do - but I still
> like that the bacon is in contact with the bottom of the pan. I also
> figured out that using a non-stick pan is the way to go. Yeah, yeah,
> yeah... I hear the purists gnashing their meat eating molars, but the
> bottom line is, it's about 10 times easier to clean up. So there!
>
> nb

Anytime I brown ground beef I always use de-hydrated chopped onion and
depending on the dish chopped fresh garlic that you buy in a jar. Quick
and easy.

-ss

Finely mincing celery from the "top down". That is, I wash the whole
head of celery under running water, shake it dry and slice off about
half an inch of the very
top leaves and stalks - making sure I leave the healthy leaves and
littls skinny "branches".

Then I slice down lengthwise about four inches on the big celery
stalks until they're all about an eighth of an inch across. Now if you
lay the whole head flat across the cutting board you can slice off
finely minced celery with a few whacks of a chef's knife. Fast,

Lynn fron Fargo