Recent content by Soup Lover

I think the 6-7 quart size is a good one. You will also love it for things other than stews--at least I do. I cooked a whole cauliflower in 2 minutes to make a cauliflower salad. Artichokes in 10 minutes. Bean soups!!

What AndyM said. Look for box wines. The old adage that you use the same wine you would serve has been modified a bit--use a wine you would drink (duh!) but it doesn't have to be a real top of the line wine. Wine should also be simmered to drive off the raw alcohol taste. This will happen...

I know you had a great time. My favorite paella recipe is Julia Child's! Here is a link. I use whatever seafood I can find--mussels,calamari, clams, lobster tails (when I REALLY want to impress!). They just get added at the end for the final steaming to heat/cook. GMA Recipe: Paella 'a l'Americaine

Chilean sea bass is just incredibly delicious--and I have had to give it up because of the overfishing and honoring the boycott of it. BUT there are quotas and if you buy it in very reputable stores such as Whole Foods, they will certify that it has been harvested under the quota system. It...

I have used Galena St. rub from Penzey's and like it. Recently I made this salt from Michael Chiarello, but used kosher salt instead of the gray. It is delicious sprinkled on veggies, salads, and summer tomatoes. NapaStyle | Citrus Salt

All the other ideas are good. There is no need to be afraid of it--put the hot dogs away!! Your idea that your pan was too hot may be right on. Needs to be hot enough so the chicken sizzles when you put it in. I put skin side down first and cook for 15 minutes and then skin side up for the same...

I don't care for blackened fish. Maybe it just isn't a dish you like. There are lots of other ways to fix fish. I like tilapia done in a tomato sauce (Vera Cruz style) or dredged in mashed potato flakes or panko crumbs and sauteed.