Recent content by BWinCA

Yes, that's what I was thinking- the Old Bay for the flesh and Tony Chachere's Creole seasoning, being a stronger flavor, for the skin. As I mentioned above, I am going to do this on a boneless 3 lb turkey breast which I will fry. I am also cooking 2 turkeys the more traditional way so this will...

This is just a 3 lb boneless turkey breast that I want to experiment with and fry (I am making 2 turkeys the more traditional way). Both Old Bay and Tony Chachere's Creole seasoning are excellent and, instead of just using one seasoning, I thought of the idea of using both. Sometimes I like...

I think there is a misunderstanding about my question. I am not interested in brining recipes. I want to know if you can use one type of seasoning powder, e.g. Old Bay, in your brine and another type of seasoning, e.g. a creole seasoning powder, as a rub when cooking your turkey. I want to know...

Hi, In cooking turkey, has anyone ever used one type of seasoning powder for brining and a completely different one for cooking the turkey? I know in many recipes they use different spices in this way but in the case of seasoning powders it might be a bit stronger and interact in a way which I...

This won't be for everybody but I came across this situation by happenstance. I haven't gone to the butcher due to Covid and because the kids are staying with us I buy sirloin patties from Costco for hamburgers. One night I was making bolognese and instead of defrosting a 3 lb slab of beef to...

Ok, I see this dinnerware online for 10 people that I find absolutely stunning and I really want it. I look at it and I think it's not only dinnerware but a work of art and would love to entertain with it. The problem is I don't have that many people to cook for and don't entertain that much...

I do mine alphabetically. If the name is part of the spice (e.g. Red Pepper Flakes in your example), it would go under 'R'. If the name is not part of it (e.g. Crushed mint) it goes under 'M'. And then I store some on top of my spice rack because I ran out of room. But after a few times you...

OMG! I'd miss my train for sure.

I love homemade ketchup but I don't know what it is but any time I see someone put ketchup on their eggs I do a squirm and look away. And everyone in my family uses ketchup on eggs! But then they do the same with me. I love grape jelly on my eggs. :smile:

As others have said there are so many that are great it's difficult to choose one. Having said that there are two I noticed have made a great improvement on my recipes, Italian in particular. One of them is Italian Herb Blend by Morton & Bassett, and the other is Ariosto for Grilled and Spicy...

As others have said, buying a choice of meat you like and chopping it is noticeably better. I just use my food processor chopping blade and it works great.

Just read the Dahl posts. Have you had a chance to make any of the recipes and, if so, which one (if any) did you favor?

This is a favorite in our family. Thai Basil Shrimp Spaghetti Serves: 2 Ingredients 1/2 lb. thin spaghetti 6 large raw shrimp (peeled and veined) 1 tablespoon of chopped garlic 1/2 onion (chopped) 1 teaspoon of chopped fresh Thai chili (or 1 teaspoon of crush red pepper) 1-2 green onion...

Never had yellow peas. A hearty soup with hard crusted bread on a cold night. Perfect. Thanks!

Now that is a combination I never would have thought! Ok, I will try it. Was this at a restaurant? Indian?