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If you fry them then freeze them 8 mins at 350 ought to do it, 10 for sure and they'll be hot in the center. Only 5-6 if they're fridge chilled. I wish we all had neighbors like you.

Some info about mayo More information than tips here. It's all about the water content at the beginning. An egg yolk is 50% water. Egg white is 90% water. At the outset add one teaspoon of water to the yolk, hand whisk it for a couple of minutes, add the salt, whisk it another 30 seconds...

Apparently it has been a rather busy six years since I list ventured in. I cook reasonably well and enjoy helping and learning. I know I have more time on my hands at least through the end of the year and I'm looking forward to doing some reading!

Hello you You're not newly registered! So how wild is this? You referred me here, I'm guessing, back in 2006 or 2007 and then I got super busy and hardly had time to visit. I'm going through an email account I only check periodically and the nice people here have sent me a Happy Birthday...

Are they skinned? Boil some water, dunk them in for 10 seconds, drain them and pop them straight into cold water. Slide the skins off if you need to. They'll have a milder flavor after blanching. I'd put almonds in my coffee grinder in preference to my spice grinder because of the...

I've had the two weeks from ****. Or was it three. FINALLY find five minutes to wander in here knowing there's not a chance of playing catch up to see this on my computer screen ....... "Hello ChefScotty it appears that you have not posted on our forums in several weeks, why not take a...

Just to be clear - completely submerge them in olive oil for cooking. Let us know how it turns out.

Chicken confit! Cover them in a small pan with olive oil and go for 2 1/2 - 3 hours at 250º. Do temp it when you're done though - 160º is fine. It'll be tender and falling off the bone. Even better if you could render down some chicken fat to cover them with. You could also throw some...

I'll give you the rationale and you can decide for yourself. Its essentially to do with flatulence. That's generally an issue when the digestive system has an inability to absorb particular carbohydrates in that we don't have digestive enzymes to break down complex oligosaccharides...

They call them baked potatoes Ishbel. Or rather they call them loaded potatoes since they put 2500 calories worth of other crap on them. I've caught myself saying baysil rather than baaaasil recently. I'm holding up on tomatoe and resisting tomaytoe though, and since we're in peak tomato...

Ten days, a year if you freeze some of it when you make it. Perfect time of year to make and freeze some.

Pull it! 160 is all you needed.

Can you list your cure and process?

Taste inhibits oral pain since they're both connected in the brain although different people will have different sensitivity. Hot food, spicy food, actually turns off pain receptors. Try periodically chewing some hot peppers next time you have a small mouth sore. After the initial OMG...

My first Xmas dinner involved considerable reading up and then in a food magazine Delia Smith kindly laid it all out for me from 7:00 am put the turkey in to 2:00 pm eat that puppy, so I had the recipes and timelines. I bought the most expensive free ranger I could find when they weren't that...

The fat hardened in the fridge. Pull all the pork and put the left overs into a container, it'll be fine for days and really doesn't dry out a lot. We always have enough cooking liquid so we defat it, add some water and store it that way, then it's also easier to reheat since it's overly...

Except for the canteloupe we were so right there with you about three hours ago. What variety of figs? We found four today, all of them just perfectly perfect.

The market today was the best one of the year. Seriously excited to see some of the stuff that was there today. We found huckleberries, totally at their peak. Then we found yak tenderloin, buffalo tenderloin, elk tenderloin, amazing racks of lamb. Just what do you have for dinner out of...

About four grains of that smoked salt on a thick half slice of Brandywine should knock your socks off. You'll smell it on your fingers for an hour afterwards. I really hope you have some fun with these and the tomatoes you are growing. It pleases me no end when anyone experiences something...

If any of you guys that replied to this thread can get over to the websites this weekend that I PM'd you about we'd really appreciate it. It's been quite the week. Someone had put a bid in for the property two days before we did and it was accepted and we've spent a few days feeling rode...

6.7# yields exactly 2# of usable meat. You'll get about 2 1/3 # which will feed your clan for sure. It looks a lot more than it is once it's shredded. Should also add that's after we've smoked it for 6 hours and then cooked it for 8 hours, so you'll probably get a little more if anything...

I really like flatfish like sole and flounder. Dip in flour, egg then a good panko, 2-3 mins either side cooked in butter.

They can't sell trout in NZ why? That's a new one on me. Had some smashing golden trout about a week ago.

You can certainly deglaze with port. Using a spot of merlot or pinot would layer the sauce with a touch of smoke and spice and berry.

Totally go for getting some vinegar into that sauce and I'd deglaze the pan with some merlot before doing the sauce. And a creamed spinach would then sit better on the plate I would suggest rather than one which is done with olive oil. Nutmeg - totally. Just so as you know it is in there and it...