Recent content by jemo

Alix, Same concept but it is for slicing vegetables. It looks very similar to the link I posted above.

Oh wait, here is something very similar but this one sits on a cutting board. Know of any other models that are very similar to this but work by suction...

I went to the State Fair this weekend and a company called, "Kitchen Select" was selling super-overpriced pans that work without water. Pretty neat but I can't afford $2500 pans. Anyways, they had this neat vegetable slicer thing. It kinda looked like an apple peeler/core tool that you...

Thanks folks for all the replies. The instructions say to: 1) Brine for 24 hours, then air-dry overnight in the refrigerator. 2) Smoke at 325-350°F until 160-165°F in the breast, 170-175°F in the thigh, approximately 2-1/2 to 3 hours. 3) Cover loosely with foil and let rest for 30...

I am going to prepare and cook a turkey for our family's Thanksgiving this year. I live 4 hours away from where the dinner will be held. Is it okay to cook the turkey at my house and immediately wrap it in foil, place in ice chest, drive 4 hours, and serve within another hour or two? I'd say...

Sorry, gravy might be too strong of a word. It's more of a saucy liquid that tastes just like the chicken. They place a couple spoonfuls of "peas and rice" on the plate and then put a couple piece of the jerk chicken on top of the rice and then spoon the sauce over the chciken and rice. It's...

Thanks so much! That was a very quick response. I looked at foodaholic's recipe and the recipes on Jenny's website but I have a question.... When I've had jerk chicken at Jamaican restaurants, I see them spooning out chicken from large pans full of sauce as if they cooked it on a stove top or...

I LOVE jerk chicken and am wondering how to make it. I've tried buying the jerk sauce before at an ethnic store and marinating the chicken in it but it was like eating fire. How do you get that great flavor but not have it so spicy?

Folks, Thanks so much for all of the replies. I've decided I'm going to crank up the smoker and try to fill it with salmon. The post from Medwayman made it sound like it's pretty easy and salmon doesn't take too long to cook and it's relatively cheap for seafood. Some questions though...

Sorry for taking so long to reply (work is such a nuisance). Thanks everyone. Lots of good ideas. Michael, I'm in the Dallas, TX area like yourself so Mexican food probably wouldn't be too much of a hit, although it is easy to make and tastes good. I like the idea of some sort of cajun...

Stuffed cornish hens...are those baked? I'm afraid I'd have to make too many for this group. I do have a smoker and it's sorta hit or miss. Sometimes it turns out great and other times...raw. The other problem with smoking chickens is that I don't think my smoker can hold more than 3-4...

:mrgreen: My wife and I are both very mediocre cooks. There are 4-5 couples that I'd really like to have over one weekend for dinner but I'm totally lossed on what to prepare. Do any of you have any ideas on something that tastes fabulous but is easy to make - and something not too common...

Thanks for the great insight. Gosh, am I ever happy that I found this forum! You are both right, my sauce just doesn't have the complex layers of flavor but I think that the ones you have suggested will be much better. I'm a little leery of using ketchup or vinegar but I'll try it out. If I...

I took a Chinese cooking class last year that was about 8 weeks long. I can get the chicken to be extremely tender and the vegetables to taste fine but my brown sauce tastes NOTHING like the brown sauce in Chinese restaurants. I use the following recipe to make my sauce. Any ideas what I'm...