"George M. Middius" > wrote in message
...
>
>
> Is it safe to boil water in a nonstick pan?
>
> Do I need a silicone pastry brush to put water on the edges of
> ravioli, or will a nylon brush work too?
>
> What's the difference between minced garlic and crushed garlic?
>
> If I slice up a pork shoulder, can I still braise the pieces, or do I
> have to grill them like steaks?
>
> If I can't get langostinos, can I substitute shrimp?
>
> What's the difference between wine from southern Italy and wine from
> northern Italy?
>
> I want to make some bread but I don't have a bread machine. Which kind
> should I buy?
>
> If I make a wine sauce and cook it long enough for the alcohol to
> evaporate, how can I be sure it's safe for an alcoholic to eat?
>
> I like dates but I don't like chicken. Will I like whole wheat bread
> that has flax seeds in it?
>
>
>
>
>
> Not all of these questions have appeared on RFC, of course. Let's talk
> about them now so we can be sure of establishing a comprehensive
> reference source in the Usenet garbage pit. Uh, make that the Usenet
> archive.
>

The recipe says to cook 20 minutes per pound. I am on a diet, do I use my
current weight or when I started?

How am I supposed to fold in two eggs when they keep breaking every time?