Hi there,
I know that a few weeks ago, I began my posts with a question dealing with good techniques for spreading. I hope you don't mind some further questions. I have to admit that I'm going to give this spreading thing another try again, because I wasn't doing so well for a bit. I think I was getting to the point where I figured it was easier to just have things plain, without any type of spread just because it was easier to do. However, that shouldn't have to be that way and if I'm with friends, which I usually am, we all get together and things like sandwiches and toast for breakfast are common things. In fact, there was one instance where my friend asked if I'd help prepare the toast for breakfast and I did something to get out of it. So, here are questions. First, is there a good method of getting stuff on to the knife, or enough to bring to the bread? What if it's kind of hard butter? Do you place a glob and then try and smooth it out? Now, that's for toast, but what about other things for sandwiches. I tried squeezing some ketchup on to a simple hot dog and only later realized, while eating, that I didn't get very much on it at all. Another time, I got way too much of something else. Any good recommendations for doing that kind of thing? And, do you have any good recipes that almost require practicing this kind of thing? Oh yeah. One more thing. What do we do about rolls or biscuits and such? Oh yeah, if we're talking about recipes and such, do you folks make or enjoy using any good spreads? I figure that if I need to practice, then I might as well discover new things to practice with. Thanks for your help again. Will _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
