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fish and chips w/homemade tartar sauce and malt vinegar (of course)

We love the Boston butt steak here as well. I marinate them in my fajita marinade over night, and then cook then on the grill like a regular steak. (that is to say: 2mins, turn 2mins, flip 2mins, turn 2mins. done. Then let sit wrapped in tin foil for about 10mins) Our steaks are not cut as thick...

Not sure, but the first thing I notice is The pan would be pretty big to hold 8 pieces of chicken and 16 pieces of potato (8 cut in half single layer). The only real issues I see is in the cooking method, flavors and aromatics look tasty. You are trying to cook several things in one pan using a...

My first thought is 50 minutes at 425 seems a little hot. However, I don't know what kind of potatoes or if they are being cut,....need more info. I would cut the potatoes smaller and the onions bigger. I would also think about adjusting the temp and time. Does this get covered in the oven? just...

It is the collected condensation from a smoker. It is very potent. A little goes a long way. Occasionally I braise baby back ribs in the oven and I add a "cap full" (maybe an 1/8 tsp) to the braise liquid. Makes it taste like outdoor smoked ribs. (well, almost) -Alfred

Some great choices, however I would recommend "I'm just here for the food" by Alton Brown. This book not only has some great recipes, but it teaches how to read a recipe, defines cooking terms as well as cooking methods. Also, watch AB'S show "Good Eats" it is like cooking 101. After all he did...

This is kind of difficult to answer considering I have no frame of reference. Although I am familiar with Hienz baked beans, I have no idea what the generics are like. Hienz are in a tomato sauce, so I would start there. Add a bit of apple cider vinegar perhaps, maybe a little onion...

I would make a beef stock first. Brown the shanks in your stock pot. Once brown I would de-glaze with a little wine (red for beef but any would do) then add veggies (usually 2 parts onion to 1 part each celery and carrots chopped very rough since you won't be eating these) bring this to a boil...

Actually, I think I was a little hasty in my first comment. When I make stock, I bring the liquid to a boil and then simmer for as long as I can (4-6 hours). I'm greedy I want as much gelatin and flavor from the bones as possible. I see that you simmered your soup for about an hour and half. You...

I agree with Bucky....it will be.....less potent?