Re: Whole milk substitute

On 12 May 2008 21:12:29 GMT, Opus the Penguin
<opusthepenguin+usenet@[EMAIL PROTECTED]
> wrote:

>
>I'll let you know. I'm going to try it without the pecans first, just 
>to make sure the base is right. We used to buy it this way from the 
>vendors on Olvera Street in Los Angeles.
>
>I hadn't thought about making any myself until last night.
>
>Last night, I served Mrs. P. and the family shrimp cocktail, grilled 
>steaks, and baked potatoes. I know it's more of a Father's Day meal, 
>but she was happy. I told her I'd take her out when the restaurants 
>were less crowded.
>
>The marinade for the steaks, by the way, included some pink Himalayan 
>sea salt courtesy of Veronique. And the baked potatoes are better 
>than any we ever get in restaurants. I baste them with butter and 
>sprinkle them with salt and put them in the toaster oven at 400 F. 
>After a half hour or so they get basted, salted, and turned. Cook 
>them for at least an hour until the skin is like a hard shell when 
>you pierce it with a fork. Yummy, flaky, and moist inside and a 
>totally edible skin.
>

<snipped rest of yummy meal detail>

We make baked potatoes nearly the same way, but use Lowry's Seasoned
Salt.

-- 
QueBarbara