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my mom is making mashed potatoes, i delegated this year. that way i can concentrate on this meat, and the pies. thanks for the help! ive been meaning to invest in a good meat thermometer, mine has to be thirty years old by now!!!

kayelle thats what im scared of! i usually do a turkey, ive perfected that but im bored of turkey. this piece of meat is beautiful!!! i keep on opening the fridge to admire it. i would hate to ruin it. i might even buy a brand new thermometer to be safe.

thank you! its big for a frying pan though, i was wondering about the sear... Béarnaise sounds fantastic but im dealing with allergies in the family :(

hi! oh my goodness its been a long time since i have been here. :smile: im sure that nobody remembers me, thats ok. ive been too busy to read about food as we have opened our own busy lunch restaurant.:chef: but now i have an ingredient that i am fairly unfamiliar with that i need help with...

mine looks just like this.. i bought it at bed bath and beyond for about 90 bucks.

walnuts for cooking, brazil nuts for just eating.

i love saffron, every time i make curry i make saffron rice. i boil some water, and then add a pinch of saffron to the water and cover it... and let it sit until the water is vibrant yellow. then i take out the little red saffron pieces, and use the water in my rice cooker to make rice. it...

my favorite stinky sandwich is toasted potato bread with liverwurst, muenster cheese, and lots of bannana wax peppers. best with potato chips mashed into the sandwich.

andy m, you took the words right out of my mouth. i use pork bones for red sauce for pasta... usually pork necks. i save porkchop bones in the freezer to use in my sauce, too.

i always put salt and sugar on mine.

two foods that i have trouble finding when i leave california are sourdough bread (the good stuff, chewy and crusty and not soft like a hotdog bun) and jack cheese purrfectlydevine, we have soft pretzels here, too... i used to eat them all the time at ballgames when i was a kid. a lot of public...

gosh, reading a couple of these responses makes me want to clarify that i am not "against" the microwave. ive just never really used one and i guess im not used to the flavor of microwaved food. people that i know seem to think that it is unusual that i dont have one, and i was curious to see...

broccoli and feta, my favorite.

uh-uh. so far the poll says that there are two people in the world. me and one other.:lol:

texasgirl, its not that im against it, its just that growing up, in my house the microwave was sort of a novelty appliance that we used to make microwaved popcorn in once or twice a month. and then i went out into the world and found that there are such things as microwave cookbooks!

we had one when i was a kid, but we never used it. when i moved out of momma's house i just never got one.... microwaved food tastes funny to me. people are shocked! they come over to my house with cold coffee and say "can i just pop this in the microwave?" and are baffled when i say i dont have...

not a drink, but a drink accessory. i saw this on the martha stewart show... lol. she took radishes and partially peeled them, leaving some of the red. then she used a tiny mellonballer and scooped out a little hole in the radish. then she put a pimento olive into the hole... little mini...

i like to roast a variety of peppers and then sautee them up with chopped portabella mushrooms and garlic in a good quality olive oil. then i add chopped kalamata olives and capers and italian parsley, balsamic vinegar, more olive oil, anchovie paste or a mashed up anchovy, and salt and...

i love nutella, and i was very unhappy to discover that the stuff contains partially hydrogenated oils, otherwise known as trans-fats.:mad: so good in crepes.

do you mean pickled ginger? i make my own by slicing ginger as thin as i can get it, and then boiling some rice wine vinegar and an equal amount of sake, a bit of sugar and salt, add the ginger to the liquid, and put it in the fridge until it is pickly. they also sell this stuff in jars, but...

a nice filipino condiment to make if you have an unripe papaya is "achara"... goes great with phillipine style BBQ or similair meat dishes. grate two big green papayas and then finely slice a raw onion, a carrot or two, and a red pepper. in a pot, bring 3 1/2 cups vinegar to a boil with about...

if i go to google and type in: 500g to pounds it tells me 500 grams = 1.10231131 pounds does that help?

mashed, with gravy.

my philosophy: a dish that is not made with care is not worth eating. if i am out in the world (away from my own kitchen) and cant find well made food, eating becomes a chore. if i am eating something that is made with care, and made of ingredients that were produced with equal care, eating...

i've never heard of dry salsa mix, either... ive never put spices into salsa so i cant imagine what would be in it. garlic powder or onion powder or something?