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i use lump charcoal with a little soaked wood smoking on top, but i agree with you that the best part of the flavor comes from smoking fat --- the meat is greasy enough to not burn in the flashups of the coals and as soon as i close the lid, it turns to smoke. the problem is once you eat...

butter rocks. a friend once asked me to make a spice cake according to her family recipe for a gathering she was having. i couldn't bring myself to use the margarine and substituted butter instead. her mother was a little miffed because all the adult kids talked about how it was better than...

i'm not a bean eater but i heard once that the starches in the soak water are the thing that gives you gas --- rinsing the beans after the soak avoids the discomfort. :ermm:

thanks! thanks, both! let me know what you think if you try it! :) we also smoke meatloaves and meatballs --- you'd be surprised how well they stay together if you sear them correctly at the first. the smoked meatloaf sandwiches with smoked/grilled onions on homemade bread are a huge hit! :chef:

thanx vitauta an tattrat! ICK! throwing mine out ...

How to Sous Vide an Egg at Home - CHOW Tip - Food News - CHOW This is a nice use of truffle oil ...

I come from a huge family (10 kids) and five of my siblings are diabetic (two have passed from complications of diabetes, they were both type I). I have always been the heaviest in my family and have always insisted on eating real sugar and . I have to eat carbs and sugar regularly, and it has...

Chicken & Spinach quesadilla --- Boneless chicken thighs grilled with oregano, thyme & cumin Sweet onion Red pepper 1 tbs. minced fresh garlic 2 c. chopped fresh spinach shredded cheddar tortillas Pan grill the chicken thighs with seasoning. Remove the meat to cool slightly and add the...

I love eating food from questionable kitchens! I love a good potluck, but not when folks simply stop at the grocery store or drive-through for something already prepared. I don't want KFC at a potluck, I want home-cooking! :)

No bake pie with 3-ingredient filling Make/use one graham cracker crust. (1/3 box of graham crackers --- 1 pack crushed and blended with one melted stick of butter and 3/4 c. sugar. Blend well and form LOOSELY into a shell in a pie pan. Don't pack too hard.) FILLING: 1 8 oz. container whipped...

cracker crust i believe that the oil and sugar might be getting in your way. my best cracker crust comes from the most basic recipe (i've tried many and keep coming back to this one) --- made in the bread machine, it's ready in less than 2 hrs for rolling out. i get three to four crusts out of...

there is also an asian banana sauce that is very close to ketchup but with a small bite. recommended for folks who can't eat tomatoes but miss ketchup --- what would be the other ingredients in said chutney? :chef:

my experience with truffle oil is that it's best added to a dish just before serving, not during cooking. just a drop or two in some sort of sauce or dressing --- the wet part of the dish, so as to disperse the flavor. my favorite condiments are sweet chili sauce, duke's mayo, tiger sauce...

teehee .... yes! Mac, the knife. :)

the thinned mayonnaise acts as a very fine, uniform egg coating (must be real mayo to work) --- the milk or cream should be just enough for the wetness to run off, leaving minimal coating. you can test with a spoon. this combination with corn flour creates a very light, crisp but perfect seal...

do you remember if it was links in casing or bulk/patties? i need to acquire the proper equipment for links. i found that the local 'earth fare' (a health food grocery store in this region) will sell me casings as needed, but haven't gotten that far yet. i think it will hold together better with...

If worried about cooking twice, you might want to switch to thigh meat, which would hold it's flavor and moisture a little better perhaps. When you fry them, I would do so in a batter that seals the meat as well (a wet coating of some kind between two dry coatings --- I like and recommend a...

Seeking great recipes for homemade chicken sausage (in other words, to make the sausage, not to USE it) ... suggestions? Using boneless chicken thighs in the grinder, which seem to have just enough fat to keep the meat moist with a little added veg. First attempt had minced fresh fennel, poblano...

for frying anything, i use corn FLOUR --- it produces a superior crust. i fry ONLY in 100% peanut oil. if heated to the proper temperature (usually about 370 is when i add food, which lowers it to about 350-360 for frying) the sear is so quick and hot that the food is not greasy at all. i just...

homemade eggrolls from the freezer --- 350 for 15 minutes in the toaster oven. lazy.

we have been particularly happy with our weber grill and bags of lump charcoal. we smoke nearly everything, including the ground meat and veggies for stovetop chili. the natural smoke flavor puts it over the top --- simply cook the ground meat (beef/pork for us) on the grill in patties or chunks...

i have done extensive research on this one online and am anticipating the purchase of an 8" mac, based on user reviews on several sites --- anyone got one of those? any feedback?

Why thank you both! I shall, I shall!

While some may not consider Alabama the "bayou," I do. It has wild alligators, coyotes, armadillo roadkill and swamps. But it also has mountains, lakes, bird sanctuaries, amazing rivers and fabulous food. I am still exploring, after moving here about 6 months ago from the mountains of NC (where...