The Beggars Take Your Questions, Part 7 – 25 Words or Less Edition
It’s been a crazy week so far here at Choosy Beggars, what with wedding photography and marathon preparations and low-calorie-high-fibre purges that threaten to tear our plumbing apart… but we shall not flag in our duty to you, our loyal and awesome readers!
Because it was so fun last time, we’re returning to the joys of the:
THE RAPID FIRE ROUND!
But this time, we’re adding the additional challenge of answering each question in 25 words or less! Prepare yourselves for condensed, bite-sized nuggets of PURE KNOWING!
Does Anthony Sedlak have a girlfriend?
“Every time he looks in the mirror!” HA HA HA!
Wait wait, “Lefthandia Palmerton!” HA HA HA!
Seriously though, yes: Sophie, a Vancouver jewelry designer.
How do I use bocconcini?
Where does Matt Dunigan live?
If television is to be believed, in a mobile home with three cute chefs, solving crime and cooking delicious BBQ. We choose to believe it.
I have problems with rolling dough for rugala, help!
Dough must be well chilled. If it’s still sticky, roll out between lightly floured wax paper sheets. Crumbly? Sprinkle water lightly and let it rest.
How long before you can eat pickled beets?
Quick “refrigerator” beets need about 3 days whereas hot processed (canned) beets take only 24 hours. Ideally, 3-5 days for both yields the best flavor.
Why do Canadians have Reese?
Don’t Canadians deserve peanut-buttery chocolate candy just like the rest of the world does, when they’re craving THE best Hallowe’en swag? Sure we do.
Can I use bone-in chicken for slow cooker pulled chicken?
Absolutely! Bone-in is our preference. The extra work to sift through for small bones is well worth the bonus flavor.
Should I drink Jack Daniels for taste?
Depends on what you’re looking for! Do you want a “sipping whiskey”, which is code for “throat-stripping caramel juice”? If so, you’re in luck!
Should I add bacon fat to the dough mixture loaf of bacon cheddar bread, to enhance the flavor?
Grease the pan with bacon fat for subtle flavor. However, lard/butter/ fat make soft and tender breads. No more than 3 tbsp per loaf!
And that does it for this round! We hope you learned a thing or two — for example, that it can take more effort to write 25 words than 250 — and we thank you all for sharing your questions with us. You can feel free to share more any time with us at our Facebook page, or to our Twitter feed.
Until next time!