Recent content by BubbaGourmet

LI; What kind of flour are you using? I use Semolina flour to make mine then I proceed much as you do. My recipe is 1 1/2 lbs flour, 3 extra large eggs, beaten, 2 tbsps EVOO, and a little salt. Make the shape and thickness I want then let dry for at least 30 minutes before cooking. Usually...

CKC If your chili recipe had any form of tomato in it, there are flavor compounds in tomatos that are only soluble in alcohol. Therefore they tend to bring out many of the tomatos inherent flavor characteristics such as sweetness, fruitiness, etc. The beer itself (depends on the style) can have...

Virgo I make one once in a while from shredded Granny Smiyh apples, and a basic cole slaw dressing made with mayo, vinegar, sugar, pepper and about 1/4 tsp good Jamaican allspice. I serve it with bold and spicy smoked meats.

Quite a while back while working in southen Florida, I went to a party with a Cuban friend. They had something that looked almost identical to that. Cooked a whole pig on it and it was very good. I was told later that the best Cuban pork sandwiches are made with pork cooked on it. I had...

We never stopped fondueing after our parents introduced it to us in the late....mmmm...errr...60's. My current choice is an electric version by Cuisinart. We bought 2 of them and went to the electric because of the dangers of de-natured alcohol and the convenience of just turning on and letting...

The procedure described in the recipe will probably take just long enough to kill the bacteria.

Douzer, If you want to direct seed into the windowbox, wait until all danger of frost is past. if you wish to start them indoors from seed, start now.

I quite like the idea of a pizza oven but I think I'd rather have a big wood fired brick oven in the back yard! They're fun for the whole family!

I resisted the urge to buy a food processor for years. What finally won me over was collard greens. We have a local producer who produces the absolutely, most beautiful collards I have ever seen. About 1 week after the first frost we get the call...how many bunches do we want? It started out as...

Douzer; From all I have heard or seen, herbs appear to do well in all parts of the UK, I don't think you'd have any trouble. Just place the box where you would get the maximum amount of sun and make sure you feed your plants (preferably an organic fertilizer or even natural fertilizers)...

:clap:Let me give a shout out to my beloved "Dukes Mayonnaise"!

Here is my favorite way to cook black-eyed peas; Serves 4 (at least) 1/2 lb dried peas that have bee soaked overnight (see hint below) 1/2 bulk or country sausage 1 onion, finely diced 1 clove garlic, finely minced 1 teaspoon red pepper flakes Salt and pepper to taste Water Brown sausge in...

mbasistza is dead on target. If you "fillet" the gizzards by trimming away the surrounding grizzle, you can cook them to tender much more quickly. They are surprisingly tasty!

mbasiszta; If I am going to roast a bird whether in my indoor oven or on my grill. I am going to brine it. The difference in moisture level of the brined as opposed to unbrined bird is so obvious that it just doesn't make much sense to me not to. In addition, I just can't pass up the opportunity...

The only soups I DON'T freeze are those with cream or milk bases like chowders, biques, etc. I have had pretty good success.