Thanks Dell -
can you possible decipher the so called heat temperatures for pan frying?
I am constantly driven insane perplexed by any recipe that calls for high, medium, or low heat on a pan!
Also, I would like to throw in a tidbit from the Volunteer Ladies at Historic Gibbs Farm who regularly baked anything
in a wood burning stove.
They would throw in a sliver of paper or a wood shaving.
the only part I remember is that if paper curled, it was one temp, if the shaving curled it was higher, if the paper
caught fire it was 450 if the shaving burst into flame I think it was "too hot".
yhs
prof marvel