Recent content by paddfoot

ive been given a challange to make cornish pasties, first, what are they and second, help me make them, i have no idea what they are supposed to taste like. thanx

me two

thanx breezy, i'll be going out tomorrow for a rutabaga, i love those things, especially in boiled dinner. wow im getting hungry just thinking about it

question, my wife picked up some turnip for thursday, i was expecting a big hard wax covered thing, i got 3 small "purple top turinps, question one, what was i cooking befor question two, what do i do with these :huh:

good point

my first time with a "fresh" turkey, im planning a brine and some other cool ideas you folks have but is there any real differences, also, should i keep it in the fridge or freezer till wed. :question:

ok, i'll sacrifice the aded turkey flavor (which i will get from the TURKEY and lessen my chances of sending my consumers to the JOHN for the next 48 hours, finesse is nothing more than science not understood.:smile:

im glad im not the only one to leave out the tomato, i my beef dredge in a smoke rub and flour dredge then brown, caramelize some onions and use beef stock and nice dark beer, thicken with a roux, add carrots potatos celery, but i have to admit that i will try some of the other idea's from here

ok, call me crazy, but where the he!! did all of you come up with tomato in beef stew, im from deep New England and iv'e never ever heard of, never mind tried beef stew with any tomato in it.....i can't even imagine what it might taste like

this sounds amazing, thank you

if you use a 3 2 methed then treat the 1 factor as if you had a store bought rib pack, place it on foil and reheat in the oven until the desired temp is achieved, they will be fully cooked after the 2 portion the remaining 3 portion is just to tighten the meat back up, great idea if your...

that sounds great i will hopefully be able to try some this weekend, i may have to try and adapt some to boneless tenders as my wife won't eat anything on a bone, unless its my baby Q'ed ribs. thanx all

help me with the rules, what can't be posted and where is the library??

looking for a new wing recipe, no hot death sauce no tereaiki (sorry can't spell) something original, im thinking along the lines of hoi sun sauce

ok im open to what ever, but the chicken picata is more where i was goin, as a fresh herb, how does sage get introduced??