Wayne Boatwright wrote:
> On Sun 05 Apr 2009 01:23:37p, Dan Abel told us...
>
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>
>>>> Billie wrote:
>>>>> I make deviled eggs a lot, but for the life of me, I cannot get the
>>>>> sprinkle of paprika correct. I've used everything from jars with fine
>>>>> sifters on top, to just using my fingers, and I can't get it to look
>>>>> like a fine dusting. My late mother-in-law used to get it done
>>>>> perfectly, but I end up with clumps.
>>>>>
>>>>> Thanks!
>>>>
>>>> You're probably holding the shaker (or your fingertips) too close.
>>>>
>>>> Bob
>>>>
>>> I use an ordinary pepper shaker with small holes, holding it at last 6-8
>>> inches above the eggs. Works well for me.
>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>> it clumps up in the bottle, there's not much to do.
>>
>> Besides, I'd rather have cayenne!
>>
>
> In either case they can clump in a damp climate. Adding white rice to the
> shaker would help.
>
Wouldn't brown rice be healthier. <G>