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Great photos. Wish I could do that! Do you need an assistant who would also be willing to act as a taster???

That sounds like a great menu. When I removed my roast from the fridge it's temp was 32 degrees. After one hour on the counter and the searing it was still at 42 degrees. (Internal) It was a 3 1/2 pound roast. It went into the oven at 11:40. After 1 hour of cooking time it was at 84...

A little care should be taken when substituting butter for shortening or vice versa in a recipe. Shortening has no water and butter does. I'm not sure but I think butter is 15% water. It probably doesn't make a difference on a small batch of cookies but it could on a large batch. Adjust the...

The last prime rib I cooked was at 225 degrees. I did sear it first. I used a meat thermometer and removed the roast at 135 degrees. During the rest the temperature rose to 142. It was perfect for me. Residual cooking will be less at the lower temperture than if it's cooked at a higher...

This might be the one you're looking for: PEANUT BUTTER PUFFS 2 egg whites 3/4 c. sugar 1/4 tsp. salt 1/2 c. peanut butter Beat egg whites with salt until soft peaked. Add sugar very gradually. Beat until stiff peaks form. Beat peanut butter to soften, then fold in meringue...

It's a flat cut brisket. I just discovered that I don't have a container suitable for the entire thing so I'm going to cut it in half. I wanted to make some homemade corned beef anyway so I'll just use the second half for that. :chef:

I'm starting a pastrami from scratch today. I'm putting the following cure on a 4 1/2 pound brisket. 1/4 cup Morton Tender Quick 1/4 cup dark brown sugar, packed 1/4 cup freshly ground black pepper 2 tablespoons granulated garlic 2 tablespoons ground coriander The brisket is almost...

I just checked a pound recently bought. Each stick weighed exactly 4 ounces with the wrapper on. The brand is Land 'O Lakes. The brand I always buy. I can't guarantee that my scales are 100% correct but I trust them.

Nice looking recipe. I like pecans just toasted with the butter and then salted well just as they come out of the oven. I'm munchin' on some right now. For breakfast!

Welcome Meg!

Welcome to DC, Susanne.

Welcome to the US and to discuss cooking Roman.

Welcome aboard White Poplar.

Welcome aboard.

Welcome to DC. It's a great place.

Welcome Joanne. If you want to learn cooking you're at the right place.

I never would have thought of doin' that to a ribeye! However, now I have to try it. And the sides definitely have to be smashed taters 'n gravy and maybe some buttered green peas. And hot potato rolls.

Thanks everybody. Here's what I did. Thanks everybody for your replys. Here's what I did: I seasoned up a top round roast really good with Italian seasoning and some extra oregano, salt, pepper and garlic and roasted it to medium rare. Roasting was against my better judgement but that's what...

Mine has to be a ribeye with NY strip a close second. Grilled over hot charcoal to a nice medium rare. If I don't want to fire up the grill then I sear it on top of the stove and finish it up in the oven to medium rare. Then I make a pan sauce with equal parts of red wine and beef stock (the...

Michelle Marie Have you ever been to Als #1 at 1079 West Taylor St.? You can mailorder from them but it's pricey!! I think around $60 for a pound of beef and a quart of sauce.

I guess I grew up deprived! I've never had the pleasure of going to Chicago. So I've never tasted an authentic Chicago Style Italian Beef Sandwich. I've done some online research and there are many recipes available. They all claim to be authentic but they're all different!!! Does anybody...

Does anyone have a TNT recipe that will duplicate as closely as possible to actual clotted cream? Also called Devonshire cream. I’ve never had the pleasure of tasting the real thing so I can’t relate to the taste and texture. Even though I’ve found several recipes for it I don’t trust any of...

My Mom was a frugal cook from necessity. She served these quite often. I don't have her exact recipe (I'm not sure she had one!) But this one is very similar. MASHED POTATO PANCAKE 1 c. mashed potatoes 1/2 c. flour 2 Tbsp. baking powder 2 eggs, beaten 1/2 tsp. salt pepper, if desired...

I do mine exactly like that but I like to add whole peeled onions timed to just get done as the corned beef gets done. I like to have a whole onion to eat along with the taters, carrots and cabbage. And I use straight horseradish as a condiment for the beef. And since I'm from the Southern...

I especially enjoy grilling steaks and bbq in my water smoker. I'm also an avid cookie baker. I do a lot of "experimental cooking". Cooking just to explore a technique or method. Cooking just to eat bores me sometimes. But I do cook a lot of meals that I enjoyed growing up. In fact that's...