Search results

:eek::eek:Wow--105 here.

Tonight I did fried catfish, hushpuppies, okra, and stuffed jalapenos. MMMMM!

I use canola, grapeseed, and olive oils. And European butter:ohmy:

I would seriously consider trying it now. That depends on how it's stored. Just going on the fact that you're asking about it, it makes me wonder if it has been cellared properly. As a personal aside, I think Dom Perignon is a little over-hyped. I've had Moet-Chandon (the same company) White...

I absolutely love my stovetop smoker. I've done fish, quail, chicken, all kinds of stuff in it. It works fine on my glass-top electric stove, it fits over 2 burners. Glad to see you're enjoying yours, Kayelle. You can also get more of the wood chips (sawdust) from Amazon--it lasts forever. I...

Champagne pretty much goes with everything. Especially simple things. I like to have oysters on the half shell with champagne, no sauce, just fresh oysters. Or even some caviar on water crackers or toast points, if you're looking to splurge.

zfranca--I realize your comment was not directly posted to me, but I feel I should respond immediately. While I realize your comment about potassium overload was most likely in jest, it is an extremely serious matter. An even slight elevation in your potassium level can be not only harmful, but...

Helloooo!:chef:

You definitely have to shell them.

I made the Spinach/Feta/Peppadew muffins from this month's "Bon Appetit". I don't like feta, so I subbed some fresh chevre. They turned out really great, and so pretty, too! The recipe made a dozen muffins, so most are going into the freezer.

Food Saver!!! I rarely use chicken breasts, but I do freeze practically everything else with my food saver.

You could even take out some of the meat sauce and give it a quick pulse in a blender, then add it back into the rest of the sauce. That'll help thicken it if you don't want to add butter to the mixture.

We had Filipino-style Chicken Adobo with rice and matchstick carrots (precut so I didn't have to do it!)

Have you thought about a Veracruzana sauce? You can make it as spicy/"olivey" as you like------

Years ago, we used synthetic paint brushes. No mas. I would recommend a silicone brush, one with tiny holes in the bristles. They hold your sauces, and are impervious to average high heat. Silicone won't likely melt in normal conditions.

What isn't there! LOL! I have pretty much anything you could imagine you would want! Name it--

I did a small split turkey breast, marinated with a bunch of stuff:mrgreen:. Also had fresh spinach with bacon, and baked taters. Enough turkey left for DH to take a sammich to work tomorrow. All good!

Another vote for All-Clad. I have the all stainless pots--they are dishwasher safe and slightly less expensive than most of the other lines they make. I love 'em!

My fab salmon purveyor provided tonight's King salmon filet--baked @ 275 for 30 minutes--mmmm! Served with baked potatoes and fresh green peas. Dayumm!! I even had some pink Mateus. I refused to drink pink wine for years, but you know what? That stuff's good! No wonder it's Elizabeth II's...

You can even buy it canned. Time magazine recently touted it as a great hangover cure--

Fried chicken livers, chicken pan gravy, chickeny rice, corn muffins, & black-eyed peas (with a little Mrs. Renfroe's Hot ChowChow). Don't even want to know the cholesterol count!

Congrats! You'll really enjoy them--I use mine everyday on induction & a smooth-top electric stove. They'll polish up nicely with Barkeeper's Friend.

I have some bison chili in the crockpot--it's a new recipe I've never tried before, so wish me luck!:mrgreen:

LOL--I have quite the collection, myself! I think my favorite is the "Hot Wings! G** it Burns!" But the "Mise en Place" with the chef's knife is another. I just got the "Save the Jackalopes". :cool:

I would think 1-2 eggs per person, so I'd probably triple the recipe. I always prefer to have too much food rather than not enough.