Recent content by PeterAtwood

Wow, sounds very good Bryan and honestly not that hard to make.

I know this is an old thread... Pacanis: You should NEVER open the gas cyclinder valve more than a half turn or so. That's all that it needs to be opened to operate perfectly fine. This is basic compressed gas cylinder safety I'm talking about. The reason is that in the event of an emergency...

Alright I did try it. Did the croutons up this afternoon and they came out pretty good. Then this evening I did the chicken. Naturally I did wing it a little bit but basically followed the recipe as stated. Cut the amounts in half...I baked the chicken breasts in a pair of nice Corning boats...

Thanks Munky, I might try this tonight. :)

That's a good idea but slightly more cleanup because you have both the pan and the slotted broiler top. :P It's all good though...will have to try the broiler pan method tomorrow night.

We eat alot of chicken wings, especially during football season. Set oven to 400F. Place wings on a thin baking sheet and stick it in the middle of the oven. Bake for about an hour, maybe slightly more and drain the wings two or three times during the course of cooking. In a small cup place a...

I'm really into making salads lately. My favorites ingredients are a bed of high quality greens topped with chopped cuke, red or orange pepper slices, sprinkle of chopped carrot, handful of lightly crushed walnuts, pecans, sunflower seeds, dash of toasted sesame seeds, a few craisins. Dressed...

Don't forget yeast! :) I stopped drinking sodas, Gatorade and all that crap ages ago. I drink seltzer and I add a squeeze of lemon or lime. Delice!

Tried 'em again last night and got the sear perfect. I omitted the butter until removing them from the pan. Then added a big pat of butter followed by a generous splash of sherry to deglaze the pan. They would have been perfect to my taste if I had let them go just another 30 seconds or so...

I've been making scallops for dinner every week or two lately. I like them done in olive oil and butter and then finished with sherry. My wife has been going crazy for them and they are just delicious. So easy to do too. A bit on the expensive side but I figure it's worth it every now and then...

Right now we are at the tail end of the strawberry season. So I've been buying strawberries several times a week lately. I slice them and add them to the bowl along with blueberries and red raspberries. Lightly sprinkle a teaspoon of sugar over them, put them in the fridge for a couple of hours...

That sounds delicious! I'm a big fan of avocados to begin with so I'll have to give this a try. Thanks for posting even if no one else commented for the first 3 months. :-)

I just bought a Thermapen last week. I like that you just open it and it turns on automatically. It reads the temp almost instantly so that's all the less time you have to keep the oven or grill open allowing all your heat to escape.

I cut up a chuck roast that was in the freezer. Seared it on med-high heat, seasoned it and gave it a nice browning. Put it in the crock pot. Followed up with a whole small onion which I browned and then deglazed the pan with a little sherry and stirred it in. That was about two hours ago and...

I must confess I find this rage for brining to result in meat that is way too salty for my tastes. I prefer lemon, black pepper, garlic, ginger and other spices. Good old fashioned marinades such as Italian dressing are quite delicious. It may be low brow but it was once very popular for a...