Archive for November 2014
Just realized I haven't frozen my pan of cornbread dressing from the meal we had last Sunday (7 days ago). I keep seeing 4 days is the time to keep or freeze with some saying if you handle it well, it should last 7-10 days. What's the verdict?...Read more
I have rented a place in Central America for 2 months, all I have to cook on is a gas burner stove. Nothing else no oven, rice maker ,microwave,just a couple of pots and pans.Last year I rented the same place and got tired of making the same things...Read more
Standing Rib Roast: New Cooks Illustrated 200 degree method? Use for 7 rib roast?">Standing Rib Roast: New Cooks Illustrated 200 degree method? Use for 7 rib roast?
For a primal cut, any bacteria present will be on the exterior of the meat. This is why steaks and roasts are 'safe' to eat rare. As long as the exterior of the meat reaches and maintains 155F,any potential Ecole will be killed. Most other bacteria will perish at 165F,so...Read more
I hadn't used a WI for some years - got one for a grandson now who likes waffles (and mostly the gunk you put on top :-) ). Anyhow - I got the idea to try it for 'waffle bread' Just used some whole wheat flour, baking powder, an egg, some...Read more
Roasting the turkey: what's more precise than "30 minutes at 500?"">Roasting the turkey: what's more precise than "30 minutes at 500?"
Here's the best instruction for high temp. The eight-minutes per pound may make sense of testing this with a chicken. http://www.nytimes.com/1996/11/27/garden/high-heat-roasting-makes-tom-turkey-a-bird-of-paradise.html Reading More May Cause Envy...Read more
Cant beet this hot sauce dead beet... Try some Roasted beets as they are a natural as they are a natural aphrodisiac discovered the Romans for more hints email me @ firstname.lastname@example.org Reading More May Cause Envy...Read more
I used Bell's Seasoning in our homemade stuffing for over 20 years when I lived in New York. It is not available here in Michigan. So I found this recipe and used it in my stuffing for Thanksgiving dinner -- serving 12 people. My stuffing was the hit...Read more
Quick query--Amount of Morton kosher salt per cup of uncooked white rice?">Quick query--Amount of Morton kosher salt per cup of uncooked white rice?
I'm traveling and don't have my home charts for this sort of thing. Thanks for an tips. Reading More May Cause Envy...Read more
Hi all, We roasted capons for Thanksgiving and I deglazed the pan to make gravy and found that: a) I had to strain it because not all of the scrapings dissolved and b) I felt it tasted too burnt. Is there a point when all the brown bits turn to plain old burnt?...Read more
4.3 / 5 Stars | 33 Reviews
by USA WEEKEND columnist Jean Carper
"Everyone loves pizza! Who knew it could be so good for you?"Read more