spidermann: either my Cheesecurdburgers or my Italian food. But no one on here has had my Italian food except LlamaGirl, so Cheesecurdburgers.
praxcelis: Theaetetus: praxcelis: wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks./It just doesn't pay to cook for one.//Unless you're doing ghetto sous vide steak.Details, please. I've been wanting to try sous vide but the investment in hardware scares me off.http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-t he -worlds-best-sous-vide-hack.htmlWell, thank you. I will go spring for a plastic cooler forthwith...
ahab: dolphkhan: Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.And one of my only really original recipes is my buffaloaf, which is amazing. I combined parts of 3 different recipes to make it just right.[farm9.staticflickr.com image 640x427]
WeenerGord: I have an old Nesco roaster with what used to be a good turkey rack and I left the rack in water too long to soak and now it is pitted.Can I get that rack rechromed? Or something, get a new one made of stainless wire, maybe?The wire is twice as thick as today's racks.
WeenerGord: WeenerGord: I have an old Nesco roaster with what used to be a good turkey rack and I left the rack in water too long to soak and now it is pitted.Can I get that rack rechromed? Or something, get a new one made of stainless wire, maybe?The wire is twice as thick as today's racks.Anybody have any advice for me, please? I hate that this rack may be ruined for good.
DannyJunior: I make a mean eggplant parmesan:
empres77: DannyJunior: I make a mean eggplant parmesan:OMG WANT
NeoBad: 1 large bunch of broccoli, cut the florets off and a few very thinly sliced stems and put in COLD water to soak1/2 cup Red Wine(Any crappy red you have left will do)1 tsp cayenne pepper2 tsp ground ginger3 tablespoon oil..I like using plain old vegetable oil, not olive oil in this oneJust before you start, drain the greens and have them readyNuke the wine in the microwave for 30 seconds so it is very hot, but not boilingHeat the oil in a large pan with a lid available or a wokOnce REALLY hot, add the pepper and the ginger and quickly wisk about to mix it up goodToss in the broccoli and stir fry for about oh I guess 90 seconds to get pretty hot and the ginger and pepper have coated the floretspour in the wine and cover with a lid so it steamsServe with your favorite steak or steak or steak...did I say I like this with steak? Your dog wants steakI call it.....actually it is a variation of something that came out of the Houston Chronicle many years ago so I can't call it anything but think about, anything to make broccoli taste like red wine and ginger can't be all that bad
DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?
dr.zaeus: I mold my ground beef patties into "turd-shaped" logs before grilling them and then eat them on a hot dog bun.The wife thinks it's absolutely disgusting but my son loves it.
phenn: gittlebass: bacon stuffed baklavaWhat sort of begging or bribing must one do to grab this recipe you speak of?
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