Search results

My part of the weekend festivities is dessert. Chocolate pudding with crumbled Lindt truffles dropped in at the end of cooking. A New York style cheesecake with a lemon drizzle.

My GF is flying back in for 3 days(3 here, 4 in Los Angeles) while I have next week off(11 straight days...). Making her favorite, not much to look at while cooking...but Damn good. 3 cheese spaghetti with turkey Over low heat. 1/8th stick butter with 2 tablespoons flour, cook till...

Just carve and serve. Actually you can darn near use a fork and butter knife. Some bones will pull right out. This one will probably have meat falling off(plan on just placing the entire bag in a rimmed platter and cut the bag away, leaving the bag under it)

I typically make three brines. One sweet, one spicy and a third base line. Set turkey in a bucket of base brine for 8hrs at room temp. Warm up sweet brine on stove till it reaches about 95-100°. Put turkey in that brine till it reaches room temperature(about 4 hours). Heat up spicy brine to...

Love me some baklava. I ended up having a sushi lunch at my favorite $10 buffet.

I made deep fried Tilapia breaded in batter made with Well's Banana Bread beer and jalapeno. Fresh cut French fries from Russet.

Definitely use a tortilla press. I use one for many a flat bread(Blini especially. Blini is the Russian version of Blintz...but Blini is main course and not typically sweet). My today will be playing with my Eastman cooking oil transfer pump...seeing if it works... Bought some chicken...

Eastman 68085(or something close. King Kooker has a variation)

Anybody else bought one of those battery operated cooking oil filter/transfer doodads? Since I just bought a newer big 4.2 liter Farberware deep fryer(Wal-Mart has it for $39.92)...thought I'd try one.

Deep fried some Yukon Gold french fries(hand cut) tossed in cajun seasoning with a touch of vinegar. Johnsonville chicken sausage(with apple) on a potato bread bun, with mayo and chipotle mustard.

Reminds me of "you sank my battle shit"...

I've had Wagyu twice. Once as a hamburger (4oz with 1.3oz 90% lean Angus, the burger was $75). Second was a "various meats of the world" flight(like a wine flight) that was 18 total oz of meat for $300 per person at St. Elmo's in Indianapolis.

I've spent $400-$500 on a home cooked meal for 4 people.I'm a huge eater. When I buy rack of lamb, I'll buy a 2lb rack just more me.

My employer gave us all a 12-ish pound turkey. Might get a 2nd.Slow roast one...deep fry the other.

You need a special 4-day weekend for that...

There is a two joint place in Chicago that names their burgers after thrash metal bands.A few months ago they had a burger with a consecration wafer...

Lots of stuff is programmable now. Our washer can be set for a 12 hour delay. Bulk items you want sanitized take 2 to 2.5 hours.We'll leave to do stuff and set the washer to have it done right as we get home(not supposed to leave washed clothes in an upright washer more than an hour).

I'll use mine to roast meat on the charcoal grill. That way you can do carrots/celery/potato and get a nice smoke.

Flax(never paid attention to it) is edible linseed. Same stuff used in paint(well...linseed).Funny that I found one site that said not to use olive to season. They say "Hot smoky mess"...Well...you use 1/4 of olive that you would use grapeseed. Flax hardens. The only edible to do so...Hhmmmm...

Still not often enough. The best oils to use, once seasoned, are high flash(olive being the most prevalent).Bacon "need" only be cooked once. Then used everyday.Baking soda is to be only used if starting from scratch. If rough in the bottom...not seasoned enough. Some "fat" meat and done.Fat...

Then...you aren't using it enough.Cast iron is easier...the more often used.Buy pre-seasoned, cook a pound of bacon in it. Let it sit a day, then do a deep dish pizza.Heaven.

The best part of Lodge...Their mini skillets. I have 5 of them. Easy to make breakfast with them. Each person eats right out of the frying pan.

If they made the L8DD3 (double dutch) any bigger than 5qt...I'd own one. The lid, for me, is too small as a fry pan. 7 or 9qt lid would be perfect...

Don't skimp on cast iron. Like said above, one of your great grankids will be using it someday.I'm not a fan of enameled cast iron. Dishwasher "safe" is a misnomer. I don't even know the brand I have. My parents had it before I was born. Every time it is used, boil some water, dump it...run a...

Since this is about cooking...My nuke LCD died(so cooking is longer going to happen...it is programmable...)Anybody got a Panny inverter?I've been looking at one cause...it makes sense to do what it does. Not that I'm ever going to cook a steak in it...But nuked veggies are great, which is what...

Essentially yes.The Traminette grape is a hybrid of it.Indiana Wine Council voted Traminette the "state wine grape"...1/2 the winery's have one...

Eating fish Tacos with Carpenter Creek Cellars Traminette.

What is wrong with RMO?

For meat loaf, oats work better than bread crumbs.I use McCann's(probably not the correct brand. White tin and they are 45 minute cook steel cut)