On 9/15/2012 2:25 PM, Gary wrote:
> "George M. Middius" wrote:
>>
>> 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.
>
> Don't forget a classic...how do you peel and slice an onion?
>
I thought that was hard boiled egg??