nevjoe

I agree.

Here is a pity Karma, for JUDY<br><br>Post edited by: nevjoe, at: 2007/09/25 20:51

You are so sleigh Judy I love how you beg. Joe<br><br>Post edited by: nevjoe, at: 2007/09/25 20:40

Do really think its the same Talon

You heat the pan on high, and then add the ground beef. Move it around until it gets browned all the way. You keep it on high so it will brown without becoming too wet with juices. Then you strain out the juices, and continue on. When in dought throw it out. Joe Don't forget, all good answers deserve a Karma! What a way to make a living.

Right Now Toni. I have the shippins boxes now. Will have more i a few days. Any guestions, just ask. Joe<br><br>Post edited by: nevjoe, at: 2007/09/25 20:09

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Music is a great part of our lives. We party with them, sing along with them, we remember thing of the past with them, and Most of all, we love music for the feelings we get from them. A Song, A song, sometime it's in the background and sometimes its very much part of our lives. Most of my favorite love songs are from Opera’s because when you see it and FEEL it moves your heart and Soul. Yes I have cried at them, but I feed good inside about it. My FAVORITE LOVE SONG THOUGH IS: "WHEN A MAN LOVES A WOMEN" Percy Sledge When a man loves a woman Can't keep his mind on nothin' else He'd trade the world For a good thing he's found If she is bad, he can't see it She can do no wrong Turn his back on his best friend If he puts her down When a man loves a woman Spend his very last dime Trying to hold on to what he needs He'd give up all his comforts And sleep out in the rain If she said that's the way It ought to be When a man loves a woman I give you everything I've got Trying to hold on To your precious love Baby please don't treat me bad When a man loves a woman Deep down in his soul She can bring him such misery If she is playing him for a fool He's the last one to know Loving eyes can never see Yes when a man loves a woman I know exactly how he feels 'Cause baby, baby, baby I am a man When a man loves a woman Joe The words are so true for me<br><br>Post edited by: nevjoe, at: 2007/09/25 18:57

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This might help you out. It works well. Joe BASIC RICE RECIPES for those with allergies Over 100,000 people are unable to eat foods from grains such as wheat, barley, rye and oats; others may also react to millet and buckwheat. This condition is known as Celiac Sprue Disease and is basically a problem of malabsorption. The primary treatment calls for the omission of any product that contains certain proteins, namely gluten. Rice, a non-allergenic food, is ideal for the gluten-free diet, and is suitable for most allergy diets. An added bonus is that it's also fat, sodium and cholesterol free. Rice comes in many forms including white and brown rice, flours, rice bran and rice oil. It is also very versatile; rice can be served as a snack at any meal as an appetizer, entree or dessert. If you are following a special allergy diet, remember to read labels carefully. Ingredients often change from one product to another, and even from batch to batch from the same manufacturer. If the label is not clear, you can write or call the manufacturer (look on the label) for specific ingredient information. We hope you find these recipes, and the accompanying information helpful. All of the recipes are wheat-free. For those who are also sensitive to milk and eggs, suggestions for substitutes are given on the following page. ************************************ When wheat and wheat flours are not used in baking recipes the final product tends to be coarser and denser. Here are some hints for making better foods, and some ingredient substitutions if you are also avoiding milk and eggs. SUGGESTIONS ========== * Include brown rice flour and rice bran in soups, casseroles and baked goods to add more fiber. * Add dried fruits, nuts or chocolate chips to batters to improve flavor and moisture-retaining qualities of baked goods. * Bake gluten-free items in smaller sizes - like cupcakes, muffins, and biscuits; bake quick breads in mini loaf pans for better texture. SUBSTITUTIONS ============= * Thicken sauces, gravies and cream pies with rice flour. Use the same amount of rice flour as wheat flour. Whisk rice flour and liquid together and heat over medium heat until bubbles first appear for a smoother mixture. * Combine dry cream of rice or dry crushed rice cereal with dried herbs and spices to make a tasty breading for fish, meat, or poultry. * Substitute _one_ of the following for each cup of wheat flour in recipes: 7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.) 5/8 cup potato flour (1/2 cup + 2 Tbsp.) 1 cup soy flour + 1/4 cup potato starch 1 cup corn flour 1 scant cup fine cornmeal * Use Rice Dream or Amasake, pure rice liquids; or Eden Soy, Lacto-Free, Tofu White (all contain soy); NutQuik (made from almonds) to use in place of milk. Several infant formulas are made from a base of soy or corn, check the labels to be sure they fit your needs. * Replace milk with fruit or vegetable juices; and experiment with yogurt; many people who are allergic to milk are able to tolerate yogurt and other cultured dairy products. * Add EggBeaters (found in the refrigerated egg section and in the freezer case) or EggReplacer (free of egg, dairy, corn, soy and gluten) a dried product, to replace eggs and lower fat and cholesterol in recipes. * Use buttermilk or yogurt in place of milk for lighter finer-textured products.

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The name says it all.RITZ Like in first class hotels. Joe

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I'm SOOOOOOO much with you Dan about Judy. Hope it's not on a Ritz. Joe

Oh Dan! I don't think Kim will feel too good about you sayind "while you relaxed at home just taking care of our Sons" JUST! RELAXED! Thats low buddy. You sleep on the sofa tonight. So your a cook also? A man with many talents. Joe

Welcome, and good to have you with us. We need plenty of post and photos, so jump right in. Joe

Kristin, fry off a Lb of bacon. Strain the bacon grease with a coffee filter or something fine. NOT HOT but room temp. Use one part oil and one part grease. Cook off the chicken as you always do. I soak my chicken in milk, and use plenty of flour S&P the flour. I let it stand for a while, about an hour. This should make a paste like coating, then fry away. Joe<br><br>Post edited by: nevjoe, at: 2007/09/25 06:35

Welcome to the forum. Glad to have you with us. Joe

Kristin do you use a cast iron pan? Do you use a full chicken or just special parts? Joe

Joe Kim, I've been cooking that’s where I’ve been. When you want the flavor from item to add to the flavor of the dish you cook it from a cold state. The cold or liquid will draw the flavor to the sauce or soup or anything else. For instance making chicken soup you start it cold with all the items, because you want the flavor in the soup. Joe

Using cold water draws flavor out of the item. Hot water keeps the flovor in the item, so when you make boiled potatoes first bring water to a boil before adding the spuds. Joe KARMA to JOE if learned something new<br><br>Post edited by: nevjoe, at: 2007/09/25 05:13

NO! YOU TELL ME. You boiled potatoes many times.Joe