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"I'm trying this "7 hour lamb roast" in the slow cooker this weekend" I hate quoting myself:wink: Lots of questions 6,7,8 hours whatever it takes. 9 Lbs. Yep you're right the recipe should call for 1 bottle of wine. I may use the high setting. Might even take the lid off. I could trim the...

Oops! I found this one while looking for the lamb one. This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard. This stuff is scary-good. 1 (6 lb) pork butt 1 1/2 tablespoons Hawaiian sea salt 1 tablespoon liquid smoke flavoring 1 head...

I'm trying this "7 hour lamb roast" in the slow cooker this weekend. I've done a version in the oven that was great & am pretty sure this one is a winner Here goes: * leg of lamb * 6 onions quartered * 6 carrots quartered * 1 head garlic peeled and chopped * 6 bay leaves * 2 teaspoon thyme *...

I have to try this one, looks & sounds great

Did you get the grinder from Harbor Freight? If so the instructions are no help, I made my first batch with one last weekend so here's some info. If it's the HF one it doesn't come with a stuffing plate. I ground & stuffed in the same operation, my mistake was not cutting the pork shoulder small...

I recently purchased a 12" Emerilware ss skillet & a 12 " Calphalon tri ply ss skillet. The Emerilware has a MUCH thicker bottom & is great for developing a browned crust on foods; it's kind of heavy though. The Calphalon is thinner, lighter & bigger but you have to be more careful with the heat.

"I think it tastes like custard with a bit of mango (but not sour)."

Does the school have a wood shop or a metal shop? Perhaps one of the shop teachers could help you & your students out.

Use a good spice rub on top of skin, under skin & inside cavity, Maybe you could inject it. I've used a mix of soy sauce, lemon juce & melted butter.

"I'm sorry....but I'm confused. Is the One oven at home or at work that you will be using?" The oven is at home; I'll be cooking in the morning for a company lunch. "This seems like some sort of test that your boss has given you :ermm: Two dissimilar meats, one oven, what will you do? :lol:"...

Could the rapid vs basic be referring to instant vs regular yeast? I tried making my first loaf of bread this weekend & used regular yeast instead of the instant called for in the recipe. I'm still waiting for that dough to rise.:whistling:rolleyes:

Help I've been asked to cook for a party at my office (by the owner of the company, a really nice guy who I'd hate to disappoint). I only have one oven. I have a 10 Lb fully cooked ham that I need to warm up at a low temp then glaze at 400° or so. I have a 10 Lb beef roast that I'd like to serve...

Booze first; the alcohol will evaporate much quicker if it isn't mixed in with the stock.

When I was a teenager I didn't like most of the books I 'had to read'. When given a choice I found plenty of good books I could relate to. I wonder what kind of teenager Julia was?:wink: "As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became!

My pleasure, now that I've dug up the book I'll enjoy re-reading it. I just found this thread http://www.discusscooking.com/forums/f32/using-melon-baller-40407.html It might be funny to post the hog eyeball removal idea over there.:rofl::pig:

In the book little old Aunt Arie is having no luck with the eyeballs so she hands the head to her interviewer so he can give it a try. The interview continues with occasional references to the eyeball removal process, when it finally pops out Aunt Arie tosses it out the back door onto a tin roof...

Take a look at book called 'The Foxfire book' edited by Eliot Wigginton, it's the first in a series of many book detailing the way things used to be in the Applachian mountains. There's a great story about a little old lady named Aunt Arie, she's trying to prep a hogs head for "souse meat" and...

Are you thinking of leaving it unattended all day or will you be there to keep an eye on it?

Thanks, I thought it might.

I'm confused too, but it's a fun thread. :tongue:If I put a roast on my gas grille's rotisserie and grill or roast or broil or bake it....Umm...does it matter if the cover is open or closed?

:wink:I don't know, that sounds suspiciously like broiling to me.:rofl: Roasting the kinder gentler way to broil... Baking the kinder gentler way to roast.:cool:

I've heard true roasting has to be done on a rotating spit or rotisserie gizmo so whatever your cooking self bastes. Mostly I think it’s just what we are used to saying. Baked ham / roast beef. Baked potato / roasted vegetables. Baked onion / roasted garlic.

:rofl:Looks like a science experiment in the making.

Cooks illustrated had a good recipe for green beans in the oven, off the top of my head; Preheat oven to 425°F Arrange on a baking sheet Drizzle with olive oil Sprinkle ¼ tsp salt over beans Bake approximately 8 to 12 min It sounds odd but the beans will caramelize in spots & the baking seems...

Ditto on that WOW, what a great idea!:clap: