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  • Well.... it loads faster... Sure would like to have signatures.  And the ability to quote a post I was responding to.  Can that be added?
  • After being a charter subscriber and never letting the subscription lapse, I gave up on Cooking Light when their new editor took over a little over a year ago and it became "Cooking Lite" and focused on few ingredients, fast recipes. Many of my fav…
  • We really like RTS on burgers. Gives them more of a "steak-y" flavor. Also really good on roasts. For steaks I usually do one site with RTS and the other with Cowlick. Best of both worlds
  • Bookmarked!
  • Thanks - it really wasn't a lot of effort, either. If I'd planned ahead, I'll bet I could have done the whole thing in the slow cooker. It would have taken all day but for pretty much the same result.
  • Cool! I never knew you could do flour tortillas with a press - I learned to make them from a Hispanic friend and she always rolls them out with a dowel pin. I'll have to try the press next time (I have one and use it for corn tortillas).
  • boston_stoker wrote: If I brine it first in salt water or vinegar, could I then do a buttermilk soak as well, or would that be disastrous? What about combining both? Add a little kosher salt to the buttermilk. I do that with lamb shanks (…
  • Weekend Warrior wrote: 240 is a little hot. I don't think you want to be over 200. You don't want your sausage to render out what little fat is in your mixture. If you've accidently done this, the outside of your casing will be oily when you're…
  • Weekend Warrior wrote: Hi Michelle. Pull at 156 or even a few degrees before won't hurt if the cook is dragging on. You will have an exceptionally dry product if you go all the way to 165 or 168 especially since you didn't add pork. Getting…
  • It was actually our first visit to that Sam's, and we'd just gone there to sign up (hadn't been members in years) and casually wander around. I hear there's a cold front headed this way... might need to do a turkey :laugh:
  • I use mine for risotto (6 minutes!) and dried beans. I'm actually considering a second, larger one to make stocks.
  • Zojirushi. Mine's 20 years old and still going strong except for needing to replace the kneading bar once and the built-in battery died so I have to reset the time when I plug it in. If it ever really dies I will buy another Zo.
  • Wow - incredibly generous to share this with us. Thank you!
  • On my third house with a cook/range top and wall ovens. I would do it again in a heartbeat - 36" rangetop and 30" double convection ovens. Have had Dacor (Epicure) and GE Monogram. Love either of the ovens (the Monogram ZET1, single, or ZET2, d…
  • jeffinsgf wrote: We found a courtbouillon recipe the last time we made lobster. It was sublime, so I think we'll do that again. The cooking liquid, further reduced with the shells after cleaning, made the base for a killer gumbo. DO please …
  • Mexican wedding cookies. I could eat the whole batch
  • hornhonk wrote: I got this at Sams Club for around $30. I can't believe the quality. Nice and heavy. It fits great in the large. Steve, Did you get that recently? We're not Sams members, but have a free one day pass for the new one here…
  • Sounds similar to Blue's issue (his being his back). Any of the NSAIDs seem to be tough on liver and kidneys. For Blue, the vet had us medicate just until he seemed to feel better, then stop, so it was 3-4 days, tops, but your vet would know your …
  • Our 7 year old cocker went through something similar this summer, including the shaking/trembling. Turns out is was his back, a mild dose of veterinary NSAIDs did the trick (Deramaxx). Hope it's the same with your Brit (I grew up with one, lov…
  • I've made them several times and they really do come out that beautiful!
  • Oh man, me, too! Scrapple is a cool weather breakfast favorite for us, which is only a short season here in Texas. Just another couple of months, though....
  • RRP wrote: Shorten your cooking time on the egg with aged beef! Seconding this. And if you hot tub dry aged beef, it's REALLY a short cook!
  • We'll know in a week or so if we can make it. At which point I may need to start baking split top frank rolls, eh?
  • RRP wrote: I'll decide later whether to cut it into steaks or leave in larger chucks as a prime rib. Timely post! I just cut up, vac'd up, and froze most of a 16 pound rib eye that I'd Drybag-aged for 30 days. Did 9 nice thick steaks and …
  • Our middle child (black and tan cocker spaniel) needs to explain to your german shepherd the value of the Egg. Mr. Blue Dog goes NUTS when he sees us getting ready to Egg. He will jump onto the outdoor dining table to try and see in. His favori…
  • We like it on ribs, ABTs, pork tenderloin, in mayo-based cole slaw, and in deviled eggs.... -M
  • Thanks for helping put faces with names! Looks like great fun - hopefully we'll be able to make it next year. The venue certainly looked perfect for fun with Eggs! Michelle
  • reelgem wrote: Great pictures Mike!! Looks like everyone had a great time. Wish we could've made it. There's always next year.:) Wish we could have been there, too! This spring just didn't work out us. Michelle
    in Texas Fest Comment by mkc May 2010
  • Looks fantastic! The fish fillet Pontchartrain is my favorite entree at Pappadeaux. Care to share the recipe? Michelle
  • Thanks! We just had them for lunch (sorry, no pics, we were hungry ) Perfect texture. They toasted up very nicely (and quickly). I'm off to find some Maine lobster to make a couple lobstah rolls next... -M
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