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Well, it's like this: back in 2005, my computer was highjacked by a virus riding on a worm . . . thanks to computer whiz descendants I'm in business again; of course my entire Web collection was wiped out, along with most of my recipe library. :censored: First order of said business...

A friend brought me some venison a couple of weeks ago. This is what I plan to do with part of it. If I can find some suet, I want to make some of the jerky into pemmican. FOOLPROOF JERKY -Jim Ramberg (Outdoor editor, Topeka Capital-Journal) Though I usually make jerky from venison, I’ve...

I have stopped eating pork because the meat always has an ever-so-faint flavor of stockyard, that is to say manure, almost indiscernable but present nonetheless. There are a couple of sources of homegrown pork not too far from here but it's almost impossible for me to get to them so I'm...

Does anybody make their own cheese? I have several recipes and a pair of cold feet . . .

I'm having my youngest son to lunch on his birthday Thursday, and what with all this ice and whatnot, it looks like I'm not going to make it to the store for chicken and pistachios so I can make chicken and noodles and something (anything!lol) containing pistachios - two of his favorites...

These seemed to be all the go a few years back. They were (are? I hope!) a removable stove element that was bowl-shaped instead of flat. To use it, you pulled out the flat element and inserted this one, and hey presto, a wok-friendly heat source! I did not buy one at the time because my range...

The protagonist in "The Cat Who . . . " series owns a coffee maker that grinds the coffee beans as part of the brewing process. Whereupon I immediately turned green . . . Now I see that the Chef's Catalog has on clearance a Cuisinart and a Melitta. Even at clearance prices, this is a pretty...

I hope this is the right place to post this - anyway, I keep telling my computer to log me in automatically and it keeps not doing it. :evil: Don't know if it's my computer or something else. Elucidate, please, somebody?? Thanks!! :D

Served kitchenelf's Sin on a Plate today at granddaughter's graduation party. Universal reaction: Oooooh, YUM :mrgreen: 8) :!: elf, you have just solved all my mail-away Christmas present dilemmas for this year!! :mrgreen: Just think, I can begin baking them and bunging them into the...

Elf, I am FINALLY going to make your slices of sin recipe for my granddaughter's graduation party. Question: does the loaf pan go into a pan of cool water when it goes into the oven or after it comes out? Sorry to be so dense here, but since we all know what happens to hot glass when it...

WHITE GREASE PAINT: Mix 8 tsp shortening, 8 tsp cornstarch and 1 tsp flour. Add 2 or 3 drops of glycerin for smoothness. Add food coloring for color. BROWN GREASE PAINT: Mix 1 tsp shortening and 2 1/2 tsp cocoa. Add 2 or 3 drops of glycerin. Both grease paints wash off with baby oil, cold...

Well, gang, this time it's a taquito torte, and lemonade, and a fresh peach. Love these fresh peaches!!:D :D :D I will not be happy when they're done for the season:( . Oh, well . . . the apples are coming . . . and the pears . . . and the oranges . . . and the kumquats???

Some British recipes call for "double cream", which is supposed to mean the same as American whipping cream. 'Tain't so, Mabel!!! Our whipping cream is about like their "single cream". What I need to know is, what can I do with this pasteurized, thinned-out, 21st-century American excuse-for...