Recent content by TomBrooklyn

I tried deglazing with it for a pot roast and it all coalulated up. Didn't look good.

Raw Roast Juice: Discard or Include in Pot Roast? Is it good to put that in the pot or discard it? How about using it to deglaze?

Hi Heat, That depends on whether or not you pull a little bread out of the roll too. When I make a sub at home, I pull a little bread out to make a pocket that helps hold everything in place. :rofl:

Here's an idea: a meatball press that makes bite sized football shaped meatballs. They would be great for hor dourves at Super Bowl parties. You could sell them on TV infomercials in December and January.

Not laughing here. My mother had one of those. I can't recall if she used it but maybe she did because I recall her meatballs were of uniform size. At the risk of sounding dogmatic, I think that is the right size for an Italian meatball destined for tomato sauce and spagetti/linguini...

I'd say about an inch and a half is my favorite size. I didn't realize they grow with cooking. (I haven't made many.) I got some from a Pizza takeout place around here and I thought they were too big. They were about 2 1/4" in diameter. Do they grow more if they have bread crumbs in them?

What size do you like to make your meatballs?

I don't understand discussing chicken and meatballs in same post.

Why is it called Black Forest?

Hi Kyles, Thanks for the links and the tips. I started some lentils and added salt already. It seemed like they took a long time to get soft. I cooked them for about 2 hours. I like them soft though. Indeed, I added too much salt (opps) and so now I'm making some more without any salt...

Are slow cooking electric crock pots superior to covered saucepans on a gas stovetop for making soups?

How long does it take to cook lentils? Any tips on making lentils you'd like to share? Thanks, TomBk