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gdenby

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  • Re: containers for freezing food

    gdenbygdenby
    For irregular shapes, like pcs. of meat w. bones, vacuum seal. For liquids and soft stuff like stews, plain zip bags w. the air squeezed out, and laid flat, about an inch thick, and frozen on a pan i…
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  • Re: Filets with Madeira and mushroom sauce

    gdenbygdenby
    Looks most delicious. Fillet, sure. Mushroom sauce, ++. Oh, Madiera too, OK, must have. So I looked up the recipe. My, my, a UK site that has Dizzy Pig Red Eye as part of the sauce ingredients. Haute…
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  • Re: Pronghorn Antelope roast q's

    gdenbygdenby
    :) likewise. Almost every post about cooking wild quadrupeds I've read here have been about doing the back strap, the steak portion, not a roast. Usually, the animal has no fat to speak of, and…
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  • Re: GIZZARD CHILI

    gdenbygdenby
    Good to see your work. I've still haven't managed to get rid of the way too chewy bits, other than lots of trimming. Bought Cin Chili a couple of times. Tasted really good, but what i bough…
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  • Re: Overnight Cook - Egg went out

    gdenbygdenby
    I'm supposing you've already made some decision about how to procede. For future reference, an Egg w. a dome at 250 if shut down may take 90 minutes to drop to below 140F, the upper end of …
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