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ive been given a challange to make cornish pasties, first, what are they and second, help me make them, i have no idea what they are supposed to taste like. thanx

me two

thanx breezy, i'll be going out tomorrow for a rutabaga, i love those things, especially in boiled dinner. wow im getting hungry just thinking about it

question, my wife picked up some turnip for thursday, i was expecting a big hard wax covered thing, i got 3 small "purple top turinps, question one, what was i cooking befor question two, what do i do with these :huh:

good point

my first time with a "fresh" turkey, im planning a brine and some other cool ideas you folks have but is there any real differences, also, should i keep it in the fridge or freezer till wed. :question:

ok, i'll sacrifice the aded turkey flavor (which i will get from the TURKEY and lessen my chances of sending my consumers to the JOHN for the next 48 hours, finesse is nothing more than science not understood.:smile:

im glad im not the only one to leave out the tomato, i my beef dredge in a smoke rub and flour dredge then brown, caramelize some onions and use beef stock and nice dark beer, thicken with a roux, add carrots potatos celery, but i have to admit that i will try some of the other idea's from here

ok, call me crazy, but where the he!! did all of you come up with tomato in beef stew, im from deep New England and iv'e never ever heard of, never mind tried beef stew with any tomato in it.....i can't even imagine what it might taste like

this sounds amazing, thank you

if you use a 3 2 methed then treat the 1 factor as if you had a store bought rib pack, place it on foil and reheat in the oven until the desired temp is achieved, they will be fully cooked after the 2 portion the remaining 3 portion is just to tighten the meat back up, great idea if your...

that sounds great i will hopefully be able to try some this weekend, i may have to try and adapt some to boneless tenders as my wife won't eat anything on a bone, unless its my baby Q'ed ribs. thanx all

help me with the rules, what can't be posted and where is the library??

looking for a new wing recipe, no hot death sauce no tereaiki (sorry can't spell) something original, im thinking along the lines of hoi sun sauce

ok im open to what ever, but the chicken picata is more where i was goin, as a fresh herb, how does sage get introduced??

ok, it's chichen pounded thin floured and sauted, onion, garlic and lemon juice,it just isn't coming out right

sounded great, i tried it and it was a great success, especially concidering the low expectations that were imposed on me...:dry:

that would be great, my skill level may not be that of a seasoned pastry chef but i do want to try more than the box

the only baking i've ever had success with has been cc cookies, now i have to bake a chocolate cake, where do i start........

i can see a bit in the pan, i use a seperate water pan in my smoker but thats more to help regulate the temp, i like fall off the bone too, if you want to work at it then just cook st louis style.

boil ribs??? in water??? oh no......not that, low, slow with plenty of smoke, don't know what id use the water for...

that was the biggest challenge after trial and error i used a cheap small kettle grill with the air vents on the bottom, lump charcoal started in a chimney so i always had a fresh supply, the temp went right up to 230 240, i got a good rolling smoke and controlled the temp from there by opening...

i still a bit new to this site, tell me more about "that trash can smoker did'nt pan out" curiour because my first smoker was a home made design and built trash can, figured i'd learn design build and redesign. it worked out well..

wow, that sounds perfectly logical, my last pulled pork came out way too smokey, this seems like a great option, and i don't have to fire up the smoker all day, im gona try it this weekend, do you use any finishing sauce or q sauce for it?