Recent content by smoothseas

Ahoy there, Patricia, and welcome aboard...

Ahoy there, David. Welcome aboard...

A bastardied version of chili colorado. Only just put the stock pot on for a slow simmer. SO is already hovering over the stove with his 'tastin' spoon in hand. I always tend to clean as I go. Kitchen is done. So, now its time to take a little break.

Thanks everyone for the input. As it turns out, I didn't brine the bird. Mostly 'cause after our every-two-week shopping trip, there wasn't any room on the fridge shelves to park the stock pot, and SO wanted the whole bird roasted with cornbread stuffing. So, tht's what I made. I remember...

We just now finished dinner, and after having a gander at this recipe, I'm hungry all over again. Thanks for sharing!

Curious... How many of y'all routinely brine your bird before roasting it? Just in plain salt water? Or, do you add anything else? Bay lef, etc?

Gracias! Lookin' reallly, really yummy.

Welcome aboard and greetings from Tampa Bay...

In order to support a local business, we ordered Chinese takeout tonight. There's a a plethora of rice left. Has anyone ever made rice pudding with leftover long-grain white rice? I went a-goggling and found a small handful of recipes, but I was wondering if using precooked rice would...

Welcome aboard...

My contention is, that if we weren't meant to eat meat, we wouln't have evolved the dentition for it. If I were still a hunter and gatherer, I'd aim my spear at was currently available at the moment. But if I really, REALLY had to choose - I'd pick pork.

Ahoy there, concreteman... While I'm not new, I'm recently down from the rafters, so welcome aboard! Some things freeze well, so if you double-up, you can have meals for later. You should use a pic of your puppy as your avi.

These look yummy! Thanks for sharing.

Hmmm... now I gotta try it.

Yeah... thanks!