, these are amazingly tender, but with crispness as well. Their ingredients include wheat flour, unsalted and salted butter, cane sugar,flavorings and lastly, baking soda(must be a tiny amount because it’s the last... (1 reply, last updated by dchow November 4, 2009)

How would I go about tenderizing octopus before grilling over charcoal? How long do you grill it? Thanks Howard (19 replies, last updated by scubadoo97 April 11, 2009)

Who makes great freshly made chicken tenders in Montreal? Most I see at restaurants, are the not-so-good commercially made chicken tenders. (0 replies, last updated by BLM May 19, 2008)

Browsing bargains at Amazon, and ran across a deal for a Nordic Ware Tender Cooker. A pressure cooker for the microwave? Does any chowhounder out there have one of these? Does it really work? What is it really good for? Thanks! (1 reply, last updated by anniemax November 2, 2007)

Anybody been to Tender Greens lately? The last series of posts were not too positive. (3 replies, last updated by luv2dineCA January 19, 2007)

I just moved here from Boston where I could get a plate of Buffalo chicken tenders pretty much on any given corner. Can someone recommend a good place in my general area (Fairfax/4th)? Thanks! (3 replies, last updated by TE November 8, 2003)

Thanks for the suggestions for cooking flank steak. Prior to marinating, I used my meat tenderizer—the gizmo with about 40 sharp blades that you slam into the meat a bunch of times. I had picked it up at an estate sale a few... (9 replies, last updated by Melanie Wong September 7, 2005)

Anyone have a really good chicken tender recipe that is baked? I don’t feel like messing with oil in the kitchen this week. I really want one that produces a nice and crispy result. Any suggestions? (18 replies, last updated by Boccone Dolce June 27, 2009)

Just wondering if anyone had any easy recipes for homemade tenderizer for round steak. (2 replies, last updated by todao November 5, 2008)

Do you know of a brand of meat tenderizer that is just pure papain or whatever tenderizing agent and has no salt? (4 replies, last updated by mnosyne August 13, 2008)

ral217, add some warm water to your meatballs. I believe I use 1/2 cup per pound of meat. It really helps make the meatballs more tender and soft. Mix it in gently, and it will, believe it or not, soak it all up. Also, add some... (47 replies, last updated by tallullah February 10, 2009)

which can make the dough tough and difficult to work with. Gluten does not form with ethanol and vodka is 40% ethanol. So you can use more liquid to make the dough more pliable, the alcohol will dissipate in the oven and the... (8 replies, last updated by CocoaNut January 19, 2009)

I’ve been craving some homemade dolmas, but having a hard time locating good quality grape leaves. Most of the commercial ones (eg: Krinos) have the tenderness of particleboard. Has anyone located good sources for tender... (8 replies, last updated by sksoze December 17, 2008)

For deliveries only : Pizza Hut : too salty and not so great Grade: C Dominos : Too spicy. Granted they are called “Buffalo” but not for average eating. Grade : B- Bossa Nova: Not bad but not very many of them and a... (2 replies, last updated by schrutefarms October 23, 2008)

Does anyone know where in Seattle I could pick one up? I’m looking specifically for the 45 blade with removable cartridge, but the 48 blade would work if that’s all I can find.... (2 replies, last updated by Gualtier Malde September 21, 2008)