Cathy Classics by Cathy Guisewite for March 23, 1997

Transcript:

Cathy: Does "heavy cream" mean half-and-half or whipped cream, and will it really matter if all I have is non-fat dairy creamer? How does one get the seeds out of a tomato? If the recipe calls for day-old bread, can I substitute a hot dog bun that's been in the freezer for three years? Does "one cup of arugula, chopped; mean measure a cup until you have a cup? How many ounces are in two-thirds of a cup? How many teaspoons in an ounce? Is a liquid ounce the same as a dry ounce? If I don't have a flame-proof casserole, is it ok to just use a frying pan and a fire extinguisher? If I pour some wine into the kind of vinegar I use to wash the floor, will it turn into red wine vinegar? Which part of the orange is the zest? Which side of the chicken is up? Why would I need a ricer if there's no rice in the meal? How brown is "browned"? How wilted is "wilted"? And if it says "butter" on the wrapper doesn't that clarify the butter enough??! My mother cooks food. I prepare quiz-ine.