Recent content by GrillingFool

When browning potatoes, patience is a virtue. Definitely pat them dry, generous amount of bacon fat or oil, nice and hot. Dump the potatoes in and, as Alton Brown says, walk away. Give them time to get nice and crispy before you stir them.

Potato masher the tomatoes after cutting them up. Blend some of them into a puree.

YOu can roast them too.

I melt butter, add garlic, lemon pepper, a bit of lemon juice and more garlic for the dipping sauce. Expect 20 to 30 minutes of steaming for big ones.

If the existing agreement was that C didn't have to help keep kitchen clean, then A's response was inappropriate. That said, all three do need to sit down and hash out some new rules pronto. And cover the stove reflectors with tin foil for easy clean up.

Fried, baby, fried! Livers get a milk bath, then are breaded and fried. Gizzards get a little simmer in garlic and poultry seasoning infused chicken broth, then they get breaded and fried too. Once they are done, I bread and fry some half inch thick pickle slices and just feel my arteries clog...

Great information, thanks! Something I've always wondered about.

Cool! For me, a good slug of pickle juice, if I can hobble to the fridge, releases a leg cramp almost immediately.

Be sure to add a half teaspoon of Thyme to your Cottage or Shepherd's Pie. It's really good, plus it's one of the traditional recipe ingredients. I like the idea of a bit of horseradish in the taters!

I was also surprised that the things had a definite grilled steak flavor. It was very subtle, not overwhelming, which is good. Also was surprised that the flavor maintained throughout the handful of chips. I find that often the advertised flavor can be tasted for a chip or two, then they just...

Johnny Quest! Sea Lab 2020!

That's a nifty little cooking device! Here's the results for a google search on Trucker Slow Cooker Recipes, they might give you some ideas and tips...

At the Natural Science Museum in Raleigh NC, they have an annual Bugfest. One of the attractions is a tasting buffet of a few dishes made with bugs. We used to go every year and give them a taste. The problem was that the dishes the bugs were in generally were not very tasty, just mediocre...

Don't forget the fresh veggies. Around here, super cheap. 99 cent a pound nappa cabbage, vs 2.88 in the supermarket. If you like cookies and such, be sure to check those out too. Noodles. Rice, wheat, bean... all cheaper. Kepac Manin... its a thick sweet soy sauce, very good. Frozen dumplings...

Here's a few things that will really help you build some cooking skills: Watch lots of How To Cook This Youtube videos. Do some searches on "basic cooking skills", follow links and search on results to read up on them. Also on cooking terms and words. It is hard to saute something if you don't...