Recent content by carnivore

thanks for the welcome back everyone. I will try to hang around more--just don't seem to have any spare time anymore. I have been a total 'cooking-slacker' the last several months, but i'm wanting to get back into it. I know there's always some great recipes & ideas on here. Dove--good to...

I'm not really a 'new' member, but I haven't been here in a long time. I still see some familiar names (hi kitchenelf, oldcoot, coco, ironchef, deadly sushi, and everyone else!) boy, this forum has really changed!

oldcoot, that reference is lost on me--unfortunately i don't have kids of my own, and the neighbors get cranky when i ask them if i can borrow their baby's butt for a minute :lol:

daisy, if you enjoy bread making and only compare costs of ingredients to the cost of store-bought bread, it's less expensive to make it yourself...it depends on what type of bread you're making and how much you can get a similar loaf for at your grocery store, but i look at it this way: about...

hi 2dogsmom, great to see you back! i was worried that you were traumatized by the whole chicken cooking experience :P i'm glad you conquered your fear, and it sounds like you had excellent results. Thanks for the recipe too!

oldcoot, i tried the same recipe/method again tonight, but left out the egg, substituted water for the milk, and baked it at 400 deg. Oh, and i brushed it with walnut oil 3 times before, during, and after it baked. It turned out very good as well. Just a semi-scientific report :)

hi curly740, were they the frozen noodles you can buy in the freezer section of your grocery store? Those are about the thickest noodles i can think of and they are often used in soups.

oldcoot, kudos to you--the method worked quite well. i still don't get too many of those big holes, but this loaf was MUCH airier than the others. It was also quicker than most other methods i've tried. I used bread flour for the first time since you called for it--was wondering what kind of...

Kelf, For someone who doesn't get to brag about his weather very often, i finally have the chance! it's been up to 55 here today...didn't even need a jacket! haven't seen snow in about 3 weeks, but it will probably be -12 tomorrow :P

hi Coquille, didn't mean to scare you--just be aware that if you are drying or smoking sausages you need a recipe that specifically states that this is how they are to be prepared, and accounts for this by using the proper amount of cure in the recipe. you wouldn't want to use a recipe for a...

kitchenelf, i made it last night and it was quite good! as i told you i substituted some *really* hot Mexican chili sauce 'cause i didn't have any of the other kind but took the amount down to a tbsp. the meat wasn't very hot, but there was a nice touch of heat back there. the marinade was...

Essie, i sliced the fingertips off three fingers about 3 weeks ago--probably should have got stiches, but i hate hospitals. it makes it difficult when i work on a keyboard all day and one hand is pretty much useless!

hi Coquille, you can either cold smoke or hot smoke sausages--i haven't done the cold smoking yet, but in either case you need some type of a smoker, or even a grill with a cover (lid) works great. You work with indirect heat--the food cooks away from the direct heat source, adding chunks or...

Balibar & Kyles--good info, both. All this stuff is new to me. Balibar, would vodka be a good liquor choice when making your red currant liquor?

i meant to say "1/2 cup to 1 bottle, depending on how much of it you drink" :P