Recent content by jayco

Great photos. Wish I could do that! Do you need an assistant who would also be willing to act as a taster???

That sounds like a great menu. When I removed my roast from the fridge it's temp was 32 degrees. After one hour on the counter and the searing it was still at 42 degrees. (Internal) It was a 3 1/2 pound roast. It went into the oven at 11:40. After 1 hour of cooking time it was at 84...

A little care should be taken when substituting butter for shortening or vice versa in a recipe. Shortening has no water and butter does. I'm not sure but I think butter is 15% water. It probably doesn't make a difference on a small batch of cookies but it could on a large batch. Adjust the...

The last prime rib I cooked was at 225 degrees. I did sear it first. I used a meat thermometer and removed the roast at 135 degrees. During the rest the temperature rose to 142. It was perfect for me. Residual cooking will be less at the lower temperture than if it's cooked at a higher...

This might be the one you're looking for: PEANUT BUTTER PUFFS 2 egg whites 3/4 c. sugar 1/4 tsp. salt 1/2 c. peanut butter Beat egg whites with salt until soft peaked. Add sugar very gradually. Beat until stiff peaks form. Beat peanut butter to soften, then fold in meringue...

It's a flat cut brisket. I just discovered that I don't have a container suitable for the entire thing so I'm going to cut it in half. I wanted to make some homemade corned beef anyway so I'll just use the second half for that. :chef:

I'm starting a pastrami from scratch today. I'm putting the following cure on a 4 1/2 pound brisket. 1/4 cup Morton Tender Quick 1/4 cup dark brown sugar, packed 1/4 cup freshly ground black pepper 2 tablespoons granulated garlic 2 tablespoons ground coriander The brisket is almost...

I just checked a pound recently bought. Each stick weighed exactly 4 ounces with the wrapper on. The brand is Land 'O Lakes. The brand I always buy. I can't guarantee that my scales are 100% correct but I trust them.

Nice looking recipe. I like pecans just toasted with the butter and then salted well just as they come out of the oven. I'm munchin' on some right now. For breakfast!

Welcome Meg!

Welcome to DC, Susanne.

Welcome to the US and to discuss cooking Roman.

Welcome aboard White Poplar.

Welcome aboard.

Welcome to DC. It's a great place.