Recent content by 2saucy

I agree no crockpot & no pressure cooker. Pure mush results for both. I make my filling the same as my meat loaf. When I use rice, which isn't all the time, I add very little because it expands so much. I add breadcrumbs, Italian seasoning, garlic powder, salt & pepper, a couple of eggs and...

I have a small 8 qt pressure cooker that also came with instructions on how to use it as a canner. I have a very large pressure canner that is only for pressure canning. If you are not pickling the peppers, you must pressure can. If you are adding vinegar or sugar (not likely) then you water...

I don't have a drop of Mexican blood in me either but I have been blessed with Mexican and other Hispanic freinds throughout my lifetime. Some of them great cooks, other great eaters! I have learned many techniques from them and adapted some of my own. One of my daughters old boyfreinds who was...

I have been cooking since I was very young - probably around 10 when my mom and I would try and replicate dishes we had at restaurants. She was an excellent cook who would pretty much just supervise and instruct as I chopped, sautéed, baked etc. When I got to Jr High and High school, I was the...

If you are talking a standing mixer with a bread hook - then no - you have very little 'hands on' wth the dough. Love my KitchenAid. A hand blender wouldn't do much good with added flour since it couldn't handle the dough. The only time I touch the dough is when smoothing it out after kneading...

Stop dumbing down cooking, using 'characters' who act silly and don't teach anything to anyone with a brain on how to cook. I would watch you again if you could offer any shows that come even a teeny bit close to the shows on PBS, BBC America or the Travel Channel.

I just watched a few segments of her show this morning while clicking through commercials. Her emphasis was on eggs. She was preparing a weird bread pudding with sausage and mushrooms and mentioned that pre-sliced mushrooms cost the same as whole fresh ones. Not true - where I shop at - Winco...

I don't have a problem with eating the 'innards'. Menudo is one of my favorites and I would make it more often if it wern't for the fact I would be the only one eating it. Store bought chorizo has a lot of mystery ingredients, I still eat it once in awhile, but make my own more often. Minus the...

Looks so good, we can get the heads on shrimp in the Asian markets around here frozen and if willing to drive to San Francisco - fresh(ish). I don't have any big qualms about the dreaded vein. If serving to company and not large shrimp, I will remove. If it's just us - it stays in and doesn't...

Take it from some one who knows. You have to have at least a half inch headspace from the top of the jar. I know it's tempting to fill it more, that last cuke needs to be covered etc. But don't do it. When the pressure expands the jars need to seal, not release a little excess liquid before...

I love Gordon and sometimes find him slightly over the top but really love his shows. The cursing doesn't bother me that much, but then again, I married a drummer in a rock band, so swearing - a lot, sort of comes with the territory. If you have ever been in a commercial kitchen and heard the...

I am new here but have a lot of Salsa experience. Mind you, no two are ever the same. I also have Mexican freinds whose Salsa recipes go about the gamut. Some cook theirs with tomato sauce and vinegar. Others use lemon/lime juice and no cooking. I have found that no one recipe is the one to...