Recent content by TxYankee

I would assume that the recipe's reference to alkaline powder is another way of saying Baking Powder. Baking Powder is Alkaline in itself

I'm a butcher by trade. It was an error in terminology. On a beef, Anything in front of the rib is considered the "Chuck." by the USDA This includes common cuts such as Chuck and Arm Roasts and steaks, Short Ribs, Scotch Tenders, Chuckeye steak, and Charcoal steak. Think of it as anything...

rlauzon, LOL..... A coworker of mine was losing his twinkie almost everyday. We did a Habenero Injection and the trend ended immediately.

Just got off the phone with my 90 yr old Mother. She laughed at me and said, “There is no recipe for making kraut. It is an art.” She said it is more in technique and proportions. 5# of shredded cabbage + 3 tablespoons of Non Iodized salt is a good start. She said this proportion can vary...

Making Sauerkraut is more of a formula than a recipe. My Grandparents did it in stone crocks on the basement floor. The basics are shredded cabbage and salt. That’s it. Too much salt and you get salt cabbage. Too little and the cabbage will spoil. It must be weighted down to keep all...

I'm doing some for the first time .. Just wondering if there are any tips/suggestions/and tweaks to make them better.

I joined the site today to advance my skills in preparing delicious food. Cooking is my hobby and my passion. I would rate myself as just short of a Gourmet cook on some preparations and a full fledge rookie on others. I am a Meat cutter by trade and have been in the Beef business all of my...