Search results

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
  1. sidkhullar

    I helped cook Burgoo!

    That's great. I've only heard about it and read one of the old, possibly original recipes. The scale of that cookout really awed me. :) Sid
  2. sidkhullar

    Bone marrow from beef

    Hi, Yes, bone marrow is fatty, but highly nutritious as well. Ok, I'm not allowed to post URLs yet: 1. Search google for 'bone marrow fat content' and check out the google answers link 2. Search wikipedia for 'bone marrow' - not much info, but helpful nonetheless. HTH Sid
  3. sidkhullar

    Brown Cabbage?

    Yes, you're probably right mcnerd.
  4. sidkhullar

    Brown Cabbage?

    Two reasons I can immediately think of are oxidization and dry heat burn. Sid
  5. sidkhullar

    Pressure cooker and water amount

    Agree. The amount of water is just right, since all we want to do is to create steam in there and stop food from burning due to the hot base. I suggest dicing your veggies into consistent sizes and then measuring cooking time. The consistent size will ensure all of them cook in roughly the same...
Back
Top Bottom