Archive for April 2015
Covering a HOT roasting pan with heavy duty foil...?">Covering a HOT roasting pan with heavy duty foil...?
I've been making brisket for years and before today I never pan seared it before oven braising. I'm not here to debate the merits of doing that; my briskets have always been absolutely delicious and I stand by my un-seared results. But today I tried a new recipe...
Read moreWhat's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]">What's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]
Lol! I'd make it for you if you're closer geographically. I can guarantee that this dish is better than any hospital food :-) Can your bf / mom can be persuaded to cook up some noodles for you? Reading More May Cause Envy...
Read moreWhat's for Dinner #358 - The Easter/Passover Edition!">What's for Dinner #358 - The Easter/Passover Edition!
Tomorrow begins Passover, and despite the unleavened bread, I am sure that there are many intriguing meals being made by CHers. Likewise, with Easter being on Sunday, will celebrating foodies stick to lamb or make other meals for Easter dinner.
How will you be celebrating this weekend's feasts...or not!
How to use a ton of frozen salmon?">How to use a ton of frozen salmon?
So I got a giant bag of frozen salmon from someone who went fishing. The thing is, it's frozen together so I have to thaw it all at once. Any recipe ideas for using a ton of it (without gluten)? Thanks in advance! Reading More May Cause Envy...
Read moreHow to make a sauce/gravy for a brisket or roast without cooking the meat!">How to make a sauce/gravy for a brisket or roast without cooking the meat!
Buy bones, roast them, make stock, make gravy. Reading More May Cause Envy...
Read moreBest cooktop / oven">Best cooktop / oven
I'm going to be shopping for a new gas cooktop (big BTUs) / oven. I've read on older threads that people like Capital and Dacor brands. Does this still hold true? Reading More May Cause Envy...
Read moreBone-In Leg of Lamb -- How Should I Cook">Bone-In Leg of Lamb -- How Should I Cook
How long at 225 for a 10 lb. bone in leg of lamb? Reading More May Cause Envy...
Read moreRhubarb mead">Rhubarb mead
http://www.savor-the-rhubarb.com/rhubarb-mead.html http://www.makehardapplecider.com/ I have not made the rhubarb mead but am thinking about it as we have lots of rhubarb in the spring. I do make mead tho, specifically cyser, which is honey mead using apple juice instead of water. Making a basic mead is not rocket science, but you do have to remember...
Read moreever cooked a 12 lb bone in leg of lamb?">ever cooked a 12 lb bone in leg of lamb?
I would like to slow roast a 10 lb. leg of lamb (bone-in). How long and at what temp? thanks! Reading More May Cause Envy...
Read more~ How long does it take to boil precooked ham per pound? Package says 3 hours per 10lbs to bake ~">~ How long does it take to boil precooked ham per pound? Package says 3 hours per 10lbs to bake ~
Simmering a ham can make it even more tender and allows more taste to come from the bone and through the meat.
A fully cooked ham, especially with water added, is wayyyyyyy too salty. Simply putting it into the oven to bake makes it embarrassing to serve.
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude