Search results

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...

We have a pint bottle of "Old Murphy" Whiskey from 1912. A friend of my Dads found a case of it under the porch of his house and gave it to him many years ago. The seal was intact & the Gentleman that found the case had tasted it with no ill effects. My brother had been keeping it, unfortunately...

I was in a local polish market the other day & bought a whole intact head of cabbage that had been made into sauerkraut & vacuum packed. I'm thinking maybe of using it for stuffed cabbage. I was wondering if anyone had any experience or ideas for using this thing. By the way it's kind of cute in...

I found this site a while back, it has a online versions of old cookbooks from the U.S. Starting with 1798 & finishing with 1922. There's some interesting reading here. http://digital.lib.msu.edu/projects/cookbooks/index.html

Does anyone else use their slowcooker to make stock? Maybe I'm getting lazy but I like the idea on just throwing my roasted bones, veggies & scraps in, turning it on & going to bed. The next morning strain, cool & skim the fat off. (This part usually makes me late for work:rolleyes: ) Can you...

Hi, I just joined & am looking forward to posting here. Gotta go now & talk about cleavers in the knife area. Bye.