I've been making filets from a partial tenderloin for 2 and they've been coming out great. I cut the portions off into around 2" thick steaks. I sear them in cast iron on each side and then cook them on a rack on a sheet pan until up...Read more
This most exceptional of years is drawing to a close, but there’s still one more month of collective cooking to consider in 2020, so it’s time to collect December COTM nominations. Anyone may nominate and the COTM community loves to have new people join us. Please nominate with the intention of...Read more
I just fired up my yearly spreadsheet for Christmas cookie planning. I'm living in suburbia these days so I have way more room to bake, but ironically, less occasion to bake because I have far less social interaction. Does that mean I will personally eat most of my many hundreds...Read more
Homemade vanilla - white/yellow film and floaties">Homemade vanilla - white/yellow film and floaties
I have never made homemade vanilla before, so am not really sure what to expect. About 3 weeks ago I divided up 2 oz of Madagascar Bourbon vanilla beans in 1.5 L of Tower vodka in 4 bottles. Now, there's floating bits (like stringy particulates) and a yellowish-white film clinging...Read more
Fresh Turkey for Thanksgiving - How Long in Frig?">Fresh Turkey for Thanksgiving - How Long in Frig?
I went to Whole Foods today (Nov 11). They have fresh whole turkeys. But they are dated "Sell of Freeze by Nov 30". This is almost 19 days. How can this be? When I googled this, many sites say not to keep it in the frig for more than a...Read more
Ideas for a "weather dependent" Thanksgiving 2020?">Ideas for a "weather dependent" Thanksgiving 2020?
Hi hounders! 2020 has thrown a curveball to everything, even my normal Thanksgiving routine. I was hoping to pick your genius brains about a dilemma that social gathering during coronavirus has presented. My in-laws decided that they would be comfortable getting together to celebrate Thanksgiving but only if it could be...Read more
I picked these molds up from an estate sale down the street - mostly because I really liked the look of them. From what I can tell they are replicas of colonial-era gingerbread molds. Possibly stupid question, but what, if anything, am I supposed to do with them?...Read more
My 13 year old is starting to get into cooking (yay!) and thus far it has pretty much been cooking staples that don't really use a recipe in our house (tacos, spaghetti with meat sauce, breakfast) or scouring Tik Tok for ridiculous recipes that sound fun (but are generally more...Read more
Reviving this thread to see if the last dozen years might have brought a few more yak-eaters to Chowhound. I just got a pound of ground yak, too, from Taos Mountain Yak. I know it can be cooked any way you can cook very lean beef, but I’d love to...Read more
This is when I actually turn a cheaper cheek. PBR for most of my batters. I want a fish like halibut to speak louder than the batter. Reading More May Cause Envy...Read more