Recent content by M3502

I have a lamb (butt) piece of meat thawing for dinner to tomorrow. IIt weighs 4.59lbs. Any ideas how to make it with a classic twist? How long should I leave it on for a medium rare taste???

So does anyone have a menu they like to start cooking when the weather turns late winter early spring in New York? Low 60s weather? I want to start cleaning but the weather isn't fully there yet! (Neither is my menu!)

OMG so does mine!!!! Glad I'm not the only one who has that problem.. Lol

I love making fresh homemade soups, stews along with roasts. roasted rack of lamb, whole chicken, just about anything. I'm starting to try out baking. I'm nervous about that since it seems so delicate and you have to be 100% accurate. I love French Food cooking (after watching Rachel Khoo's "...

I'm looking for a good meat cutting knife, a boning knife and cleaver. I heard of Japanese cleavers I'm also interested in. I am not looking for anything outrageous, but for a few knives maybe $100? Is that bad? I just don't know Steve generally what a good "price" is for a "good" knife as...

I need a new rice cooker. Mine always comes out terrible. The one food I'm terrified to make cause I used to either burn the pot or make it gooey. :(

What are the best knives out there that last, possibly can be resharpened and in a good price budget?

Hi Im Michelle and Just signed up to this site! I'm liking it already! I love now all us "foodies" can get together and talk about our favorite recipes and share our photos. Keep up the great work!!!