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I've been thinking about this for several weeks. I finally broke down and made a trial batch tonight. PeppA has been nagging me to make it for lunch, as it's "weird", and the kids wouldn't touch it. Here's what I made: Allen’s Chile Verde Yields: 10 - 12 servings 1# tomatillos, papery...

Several weeks ago there was a thread somewhere on DC about how the pictures of fast-food burgers always look better than the actual product when you get to the restaurant. I made a mention that I always make TALL hamburgers where I work. Here is what they look like:

Ok, I posted over a week ago that I would post some pics of our unexpected arrival. With everything that's been going on, I have not had a chance. This post will rectify that. Here is PeppA holding the little pup. She's sound asleep. In this pic, taken immediately after the first, PeppA...

I drove all night, then PeppA spelled me once we got to St. Louis. I was unaware that a major cold front was going to be passing through as we were driving. About the time we crossed into MO, I started having probs with crosswinds. When we got to Rolla, MO, it was snowing. Illinois has about...

as soon as I get home from work. We're going up for PeppA's mother's funeral. We should be back home sometime Wednesday. I'll let you all know when we get back.

Like everyone else, we're caught in this deep-freeze. We have one dog outside, a white Lab. I go out daily to make sure she is warm in her shelter, and to get her fresh water (it's usually frozen), and to get her some food. I go out today, with some food. She stands up from where she was all...

I will periodically go through the pantry and cabinets here at the house, inventoring what we have. For several weeks, we've had a graham pie crust in the pantry. A week ago I noticed that had some JellO instant cheesecake mix. I might, just MIGHT, go ahead and mix it up, let it set up, and...

I've had a pizza stone now for about 12 years. I've only used it to help even out the temps of the various ovens I've had in the places I've lived. I just read a thread yesterday or the day before about seasoning a pizza stone by baking various items directly on the stone. Please refresh my...

Charcuterie, by Michael Ruhlman and Brian Polcyn, ISBN 0-393-05829-8 Does anyone have a copy of this book? If so, please send me a PM.

Ok, I got into a baking mood today. This is something I've been wanting to make for a long time. This recipe is from the club I currently work at, but from 6 years ago. From what I remember, this recipe is supposed to taste EXACTLY like the commercially-prepared Italian Crème Cake served in...

Allen’s Creamy Crockpot Mexican Chicken Yields: 8 - 10 servings 5 chicken leg-and-thigh quarters, skinned and cut through the joint Veggie oil 2 c diced onions 2 T minced garlic 1 t ground cumin 1 t ground coriander 1 t dried oregano ½ c milk One 26 oz can Cream of Mushroom soup 1 small can...

Well, now that my MIL passed away, we've inherited all of her stuff. She had a few bottles of booze. One of those is Oso Negro. She told me that she got in Mexico many, many, years ago. The label, what's left of it, is completely written in Spanish. There is a label on the back, with what...

Around 9 pm CST, PeppA's mother, Sharon, passed. Please keep our family in your thoughts and prayers in this time. Respectfully, AllenOK

Is this any different than Salsa Verde? Or more like a stew that includes meat? I did a quickie search on one site, and got hits for versions that include beef, some with pork, and others with chicken. Anybody have any ideas?

This is something I've been making off-and-on at work, for myself and one or two other people, in an attempt to get it on the menu. LOL. I already have two sandwiches on the menu, and had a third during the summer. It's really simple and easy. But, remember, being a line cook, I have lots of...

Due to financial reasons, we had to cut back spending on non-essential expenses, one of which was internet access. Shortly after we went offline, PeppA's mom had to be transported to the hospital by ambulance. It's been almost three weeks, and we aren't expecting her to be with us much longer...

Yakuta, Vyapti, or Radhuni, I could really use your help. Where I work, we are entering our busy time of the year. Lots and lots of catered parties. As usual when we do a party of over 100 people, SOMEONE is going to ask for a vegetarian plate. That usually gets handed off to me, as I'm a...

A couple days ago, a cat showed up at our door. We don't know if she was dropped off, or if she's been out in the woods for awhile. I want to go with #2, as she's kind of thin, and has a very thick coat of fur for a shorthair. She doesn't look like a medium-length longhair. She's really...

Mods, if you feel this belongs in a better spot, please move it. I decided to post this again after seeing the AT&T commercial where the guy didn't get the message about making sure the turkey was thawed before putting it into the deep-fryer. All the cooks that saw the commercial thought it...

As I mentioned in another thread, I've been busy this past week making chicken and beef stock here at home. I always strain, then reduce, my stock, so that it doesn't take up as much space in the freezer. My chicken stock, when strained, was nice and clear, with a deep golden color. After it...

I caught my first one a couple of nights ago, a little over 7 lbs. I started cleaning it in my usual way, by using my hatchet to cut off the tail, then hanging the fish from a tree in my front yard to let it bleed out. After the fish died, I started to fillet it. I quickly noticed that even...

Bacon Vinaigrette Yields: 1 ½ c 4 oz bacon, diced 2 oz onion, diced ½ c water ½ c cider vinegar 2 oz sugar 1 t salt pepper to taste To thicken: ½ oz cornstarch ¼ c water In a heavy-bottomed saucepan, brown the bacon. When the bacon is done to your liking, add the onions. Sauté over...

I saw some at Wally World the other day. Each bar is 3.5 oz, and costs US$2.+ Unfortunately, I have to wait until Friday to get one to sample!

You can thank the little off-topic sidetrack on roadfix's "Man Gauge" thread for this one. OK, guys, lets do our best Tim Allen impressions and post up what you have that's "bigger and better"! Arrrrr Arrrrr Arrrrr! Here's the "surf rod" that I mentioned:

I'm planning on making my "Smoke Roasted Chicken". I'm sure I've described this before, but here it is again. I will brine 10 lbs of leg-and-thigh quarters. The brine will be infused with rosemary, thyme, sage, garlic, and pepper. I will grill the chicken, over direct heat, but the firepan...