Its late , im sleepy .... i should have added ...
-------------------------
Lemon chicken uses lemons .....

No need for lemons , citric acid is same .
Citric acid should be on everyones shelf ...
-----------------------------------
baste needs a bit of citric acid ....
But dont test taste baste , it will be too acid /sour .
baste will taste different after its been on a cooking
fowl .

Number 1 problem in cooking is not cooking
things separate , then adding at right time .

I saw a cook toss onions , carrots , celery and meat
into a pot to make Stew .
Disaster ,

onions bit hard ( Never boil onions ) ,
carrots needed leaching out the alkaline ,
meat needed browning ( dont lose/waste the meat stcok /fluids )
Dont over spice stew , if it lacks , do a pH , add sodium if its
too acid , citric acid ( NOT vinegar ) if too alkaline .
This is new , cause cooks dont want to lose their secrets , want
to put you off ....
They'll go to great lengths to find a food thats hard to use ,
to adjust pH , hoping hard to use will prevent your success ..
when sodium is so simple , and pure !
1 Lb of food grade sodium will last 20 years .

When will they STOP using vinegar on salads and use citric !
Dilute citric acid stops the browning and tastes like lemonaide .
Does Vinegar beat lemonaide ?!!
Walmart used to sell low cost Spaghetti s' . June of 2006 , they
changed recipe to use too much vinegar .





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Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com