Recent content by T-roy

"I'm trying this "7 hour lamb roast" in the slow cooker this weekend" I hate quoting myself:wink: Lots of questions 6,7,8 hours whatever it takes. 9 Lbs. Yep you're right the recipe should call for 1 bottle of wine. I may use the high setting. Might even take the lid off. I could trim the...

Oops! I found this one while looking for the lamb one. This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard. This stuff is scary-good. 1 (6 lb) pork butt 1 1/2 tablespoons Hawaiian sea salt 1 tablespoon liquid smoke flavoring 1 head...

I'm trying this "7 hour lamb roast" in the slow cooker this weekend. I've done a version in the oven that was great & am pretty sure this one is a winner Here goes: * leg of lamb * 6 onions quartered * 6 carrots quartered * 1 head garlic peeled and chopped * 6 bay leaves * 2 teaspoon thyme *...

I have to try this one, looks & sounds great

Did you get the grinder from Harbor Freight? If so the instructions are no help, I made my first batch with one last weekend so here's some info. If it's the HF one it doesn't come with a stuffing plate. I ground & stuffed in the same operation, my mistake was not cutting the pork shoulder small...

I recently purchased a 12" Emerilware ss skillet & a 12 " Calphalon tri ply ss skillet. The Emerilware has a MUCH thicker bottom & is great for developing a browned crust on foods; it's kind of heavy though. The Calphalon is thinner, lighter & bigger but you have to be more careful with the heat.

"I think it tastes like custard with a bit of mango (but not sour)."

Does the school have a wood shop or a metal shop? Perhaps one of the shop teachers could help you & your students out.

Use a good spice rub on top of skin, under skin & inside cavity, Maybe you could inject it. I've used a mix of soy sauce, lemon juce & melted butter.

"I'm sorry....but I'm confused. Is the One oven at home or at work that you will be using?" The oven is at home; I'll be cooking in the morning for a company lunch. "This seems like some sort of test that your boss has given you :ermm: Two dissimilar meats, one oven, what will you do? :lol:"...

Could the rapid vs basic be referring to instant vs regular yeast? I tried making my first loaf of bread this weekend & used regular yeast instead of the instant called for in the recipe. I'm still waiting for that dough to rise.:whistling:rolleyes:

Help I've been asked to cook for a party at my office (by the owner of the company, a really nice guy who I'd hate to disappoint). I only have one oven. I have a 10 Lb fully cooked ham that I need to warm up at a low temp then glaze at 400° or so. I have a 10 Lb beef roast that I'd like to serve...

Booze first; the alcohol will evaporate much quicker if it isn't mixed in with the stock.

When I was a teenager I didn't like most of the books I 'had to read'. When given a choice I found plenty of good books I could relate to. I wonder what kind of teenager Julia was?:wink: "As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became!

My pleasure, now that I've dug up the book I'll enjoy re-reading it. I just found this thread http://www.discusscooking.com/forums/f32/using-melon-baller-40407.html It might be funny to post the hog eyeball removal idea over there.:rofl::pig: