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I know it has been quite a while since I have posted here. I want to wish all of the great people at Discuss Cooking a wonderful Thanksgiving. I know I have a tremendous amount to be thankful for. I am truly blessed.

While I agree that a pork shoulder (also known as Boston Butt) is best prepared over a low slow fire, the following method is drop dead easy and the result is amazing. Crock Pot Kalua Pig

Happy New Year to all from Casa de Hoot!

Taste is very subjective. Here at Casa de Hoot, we drink what we like. I recommend that you do the same. We prefer the wine from a fairly local source, Duplin Winery. They produce muscadine wines and they are very good - at least we think so.

Just wanted to wish everyone at DC the best Christmas ever!

Here's wishing a great Thanksgiving to all from Casa de Hoot!

Chief, give the following a read. You may have already read it, but there are a number of suggestions (all of which I have not tried yet) that may lead you to your goal. The Food Lab: Best Chili Ever Good luck!

3-5 minutes under the broiler.....makes sense. Everything is already cooked 'cept the cheese. Just get it all hot enough to melt the cheese. Gonna try it.

What is your cooking method?

That looks quite interesting and tasty! I reckon a good starting point would be 350 - 375 degrees for 30 - 40 minutes.

Nope....just the usual color. :lol:

I tried one last night. Other than the color, it was pretty much indistinguishable from the regular whopper. Still, it was quite interesting to see a black hamburger bun.

Happy Birthday to you both!

Heart Like A Wheel - Linda Ronstadt

Using a roasting bag is a good way to reduce the cooking time. I would think you could use any of the innumerable British curry recipes and achieve excellent results. Maybe, one of these days, I will be able to travel to the UK and try some of the amazing sounding dishes I have read, heard, or...

Ever since I turned 55, I always ask. The worst they can say is "No." Addie, I like the shocked look approach. Gonna try it!

Happy Birthday!

Welcome to D.C.! I would direct you to the Food Network show Good Eats. The episode called is called True Grits. Basically grits and polenta are the same thing....ground corn. Most of the confusion comes from the fact that, particularly in the south, the food "grits" is actually hominy grits...

Never read the book, but I will look for it. On the other side of this, I 'spect that some cooks/chefs watch the tv shows about chefs and reckon they should treat their employees in a similar manner. My daughter went to work for a local cook who, years ago, had a great reputation. When he moved...

Happy Birthday, Josie!

Howdy! Welcome to D.C.!

Happy Birthday!

Howdy! Welcome to D.C.!

Is this for real? I been lookin' for tutti frutti since I first saw The Devil's Rejects.

Howdy! Welcome to D.C.!