Recent content by R Hill

I'm going with Tyler , then Flay

A few years back was cleaning out the freezer and came upon a chicken that had to be in there at least 6 mos. or more. I started to throw it out, but decided to make stock out of the bird instead. I let it thaw out in the frig. checked for freezer burn, all ok, removed the enerds. rinsed off the...

Ditto on I'll slice/cut my own Steak as well :ermm:. As for resting the steak, I do rest mine a little but I don't make rocket science out of it :glare:

Bake beans ... yummy

I to cook for taste. I use 20% or higher and cook them in bacon grease the caramelize some onions in the BG and slap on a big fat slice of cheese. All joking aside you might want to think about using a different type of meat (chicken, turkey etc) if fat is the issue.

I too thank you Catherine for this great word that will forever bring new meaning to our life's. I must leave now and go de-crappify my 2yr old grandson:lol:

Corncakes W/ Corn and Bacon :clap::clap:sounds great ... going to try this one

Hi all, I agree with Daphne: "A fine carbon steel knife will and rightly should develop a fine, blue/grey/black patina." I own quite a few (over 15) of carbon steel knifes that I have used over 40 years, the most I have ever used on them is a little barkeepers with a sponge ever couple of...

Hummmmmmmmmm beef fat

2" thick Cowboy rib eyes are my Fav, I like to dry rub over night in the frig, Soaked chips in foil bags over the burners and lightly oil the rib eyes and then grill those bad boys at 3000 degs to MR:wink:

Yes I understand that but, When they use Cisco to make the icing white instead of butter, only because butter is yellow is what I'm talking about. It's more about looks then taste, When I taste fondant It's taste closer to cardboard then butter cream. and It reminds me of a hound dog trying...

I have a hard time with chefs that make food that's looks good but they really don't care what it taste like. It's like all show and no go:rolleyes:. I can't remember one time someone said how great his cakes tasted. If I ever have a cake I want to blow up, I know who to call :huh:

Geez Breezy ... tell us how you really feel:lol: I like the oil and so do my kitties:chef:

Here one of my favorite Prime Rib dinners of all time it's courtesy Tyler Florence Horseradish And Garlic Prime Rib I make this four or five times a year and it's always a big hit. Enjoy

I remember years back when I was young cook working banquets they call a large rump roast a baron of beef. Some of them were over a hundred pounds. Here's what Dr. Gourmet Says... A Baron of Beef is alleged to have originated when Henry VIII was served a spit roasted double sirloin of...