Recent content by cantcook

I'm just the opposite. If you have a recipe you like, make HUGE batches and can, can, can (jar) away!! Mine lasts all year and then some jarred properly, I always have some when I want it, and I can send any guests on their way with their very own jar of home made salsa. I will usually...

Well................its not REALLY red eye gravy, its just a red gravy. The real red eye gravy is made with coffee, and I don't like coffee. My grandmother made red gravy over biscuits and called it red eye gravy so I always have too. Usually, its a morning meal that I make using fresh bacon...

:chef: Crawfish red eye gravy served over piping hot buttermilk biscuits. Turned out GREAT.

any tips on frying them? I have to admit that my fried tomatoes are hit and miss, so it my fried eggplant. Sometimes they come out too soft and greasy.

I'll cook it down just like a turnip root, with a little bacon salt and pepper. The pies sound good, but I'm not big on sweets.

Williams-Sonoma carries them and they are just the right size. And yes, you definitely can reuse each plank many times. You just have to re-soak each time, of course. AND I would recommend washing them almost immediately after pulling your fish off. I just checked them online and...

Depends on if I make a chicken gumbo or seafood............I personally never mix the two. In my seafood gumbo I use a shrimp stock by boiling down the shrimp shells and heads (the heads make a MUCH better stock with their fat, just be careful and watch it as it will froth up and boil over very...

I think you are trying to mix too much in. I wouldn't add another dose of seafood if I were you. If you were making a seafood gumbo, I'd advise, as mentioned above..........crawfish, oysters, or fish. As kitchenelf said, tilapia works well as does catfish. Pretty much any freshwater fish...

I don't know about you, but a big pot of chilli costs me about $30 to make :blink: One of my favorite cheap meals, that takes about 8 minutes from the time you crack the first can til the time you eat is creamed tuna on toast. Open a can of cream of mushroom soup, add two cans of tuna...

The problem with most gas grills is that you can't cook slow enough without turning your grill on and off. What I do when slow cooking ribs and anything else that needs a few hours at a low temp, on MY GRILL..........yours may, and probably does, cook differently. What I have to do is heat my...

I think I'll be trying that.........maybe minus the habeneros though!!

thanks for all the suggestions!!

I don't know what the technical term would be, but basically its the long muscle that runs the length of the spine on top of the rib cage from the front shoulder to the hind quarter, and other than the tenderloin (which is actually inside the rib cage) is the best meat of the deer. Depending on...

OK a fairly sweet wine thats NOT screwtop. :rolleyes:

thats a trip. If only they made one that resembled my boss........:mrgreen: