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gdenby

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  • Re: Pastrami in the Snow

    gdenbygdenby
    Hope the pastrami turns out well, and is done before 6" comes down. The snow looks big and clumpy. We've white stuff coming down just now, but nothing sticking yet. Had to bring in some pla…
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  • Re: OT Grocery Budget OT

    gdenbygdenby
    My family was always on a budget, because we refused to live w. credit, aka, debt. We required ourselves to save money. For most of my family life, there was NO eating out. We enjoyed a carry out me…
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  • Re: Bison Burgers?

    gdenbygdenby
    I've cooked bison many times. As @"Photo Egg" says, it is very lean. The 1st recommendations I read for burgers was to fry them in butter, thus adding fat, and also, do not overcook. I…
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  • Re: Beef yesterday Pork today.

    gdenbygdenby
    I can't tell from the beautiful piks how good it tasted. I can only guess they tasted as good as they looked. But the bare bone shot! That is meat done right. Perfectly melted connective tissue.…
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  • Re: Fresh 19# ham

    gdenbygdenby
    I did one in 2009. Don't have my notes, but I do recall I took the internal to about 160F, so my MIL, afraid of pink pork, wouldn't freak. Probably used Dizzy Dust w. some extra brown sugar…
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