I like to add worcestershire (and louisiana hot sauce) to mushroom soup. That's what I had for lunch yesterday.
Wash ,'War Stories'
Spike's Bitches 44: It's about the rules having changed.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
This site say's French's has no HFCS
I am amused by the listing of two Karo's syrups (Dark and Brown Sugar). Is the Dark syrup more molasses-y?
I am amused by the listing of two Karo's syrups
I think there are more than two.
ETA: I think it was when I lived with msbelle's brother that he would bring a certain kind up from Texas that you couldn't get in NY.
The response I got from the company was that this was how their customers like it, so if I don't, why not try some of their other oh, so, high quality products (which have loads of HFCS). WTF? When did Americans decide that potato salad was a dessert item?
sits next to Andi, gives her some homemade potato salad.
Now I'm craving ensalada rusa (potato salad with tuna, peas and pimientos).
I want deviled eggs.
I just looked up recipes for deviled eggs, and the recipe called for 12 eggs but said the yield was 12 deviled eggs. Wouldn't it be 24 deviled eggs, or are the two halves considered one egg?
I would agree that 12 eggs make 24 deviled eggs.
I just looked up recipes for deviled eggs, and the recipe called for 12 eggs but said the yield was 12 deviled eggs. Wouldn't it be 24 deviled eggs, or are the two halves considered one egg?
My guess is that deviled eggs are so nummy, the recipe assumes that the person making them will end up eating half the deviled eggs before finishing.
Hee. I love the buffistas and how one little comment can cause such an interesting, long discussion.
This site say's French's has no HFCS
Thanks. I bookmarked that site for future reference.