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I made roast with yorkshire pudding yesterday. I used the drained beef fat to make the pudding. As I always do, I added about a teaspoon of the fat into each of the little muffin compartments and heated it up in the oven. I filled the tins with the batter and put it back in the 400*F oven...

What are some of your favorite meals to bring to ill friends? This would be a meal consumed that day, not something to freeze ahead (which is what I usually do for friends who are about to have a baby). The meal would probably be refrigerated and heated up by the recipient. I'm not really...

I have a lot of garlic and I'm wondering what the best way to keep it would be. I have a nice, cool, dark area of my basement to keep it, but I need to do something with it soon, as I've had it for a couple of months and it's beginning to show its age. I'm not going to freeze the raw cloves...

This happened a while back. After some errands, I had a short window of time (around 2pm) to grab lunch before heading on to my p/t job. We don't eat fast food at all, so my fastest choices were still sit-down restaurants. I had only $10 cash on me, but I had a gift card from x-mas for a...

Have you used liquid smoke before? I'm looking for some tips. We really enjoy baby back ribs here, but I don't have a smoker (and probably won't for a while as it's down our list of purchase priorities right now). I make mine by doing a dry rub, steaming in the oven, then doing a mop as they...

Some friends and I will be taking food to a mutual friend that is having a baby at the end of the month. She and her husband have 3 kids and want me to bring a Mexican dish/meal (we each have a theme for our delivered meal). I'm trying to think of all the options for my theme of Tex-Mex...

This always happens to me when I travel. I end up eating something that is just out of this world and then I spend time and money trying to recreate something that I know I'll probably never be able to have again where I first ate it. Our most recent vacation was a road trip inside the US and...

In Turkish this is called Biber Salçası. If anyone is familiar with this, I'm wondering what others' thoughts are. I use the less spicy red pepper paste mostly, but really haven't expanded its use beyond just the Turkish and Armenian dishes I cook. (Dh is an Armenian from Istanbul, Turkey, so...

I had some questions of what others thought in regards to table reservations and how long you dine. If you have made a reservation for a table at a restaurant, is that table "yours" for the rest of the evening? What if you've made an early dinner reservation... say 7PM and it's a special "date...

We've had some frosts, but I do still have some herbs that have not perished. Mostly parsley and rosemary (and I'm sure the rosemary will last another month or so) is what I have left. I made a nice potato dish last night. Does anyone else have anything fresh they are still using?

Gosh, haven't been on here for a while. I'm on deadlines these days at work, so time is limited. Anyway, we're headed to Italy shortly. It's been 5 years since I've been there. I'm trying to make a list of things to bring back and feel like I'm not thinking of everything. What would you make...

I've been doing the same thing for a long time with my chicken salad. I'm looking for new ways to serve, new ingredients, flavorings, ways to season and cook the chicken, even new ethnic twists, etc. Anything to update this old thing. I use green peppers, a blend (kind of southwestern mix...

We are having friends over tonight. Not just for company, but also to say thank you for helping us with some storm clean up this past week. I have ground lamb and ground beef thawed in the fridge. Originally I was going to make Shepherd's Pie tonight, as my mother (who lives with us) was...

The thread about American over-sized portions got me thinking about these two restaurants that always bug me about UNDER-sized portions. Obviously, it doesn't bug me enough to stop eating there. One is a rib place. This is actually Logan's Roadhouse, a chain, that my dd likes (for the peanut...

And I need to use it up NOW. It's getting "sharper" by the day and I don't want it to go to waste. I am extremely uptight about wasting food, but I can't think of anything to do with it over the next couple of days. It's Tilamook Extra Sharp, about 1/2 lb. left. Usually, I'll find something...

I know that for the most part, the rule of thumb is that you dry the meat before grilling it. Sometimes I don't and, especially like how the marinade caramelizes on the meat, if I've done that. Do you have a rule of thumb about when to dry the meat and when to put it on the grill "wet"? Or do...

Just wondering how long you simmer bones/carcass for a really great, rich stock. I was just reading today on a blog or someplace that this person simmered for 48 hours. Not only would I be afraid to leave my stove on when I was asleep at night, but it seems to be excessive. I would think that...

from an internet/catalog service, such as Penzeys? What is yours? I'm looking for the spice mix, not pure ground chile peppers. You know, those that also usually have oregano, cumin, garlic, etc. in them. My main two uses are Tex-Mex recipes (such as enchilada sauce) and chili soup. Oh, and...

We get our meat from a local farmer and buy it by the side, which lasts us a year. They've treated us well, so for any special cuts, we go to them. We ordered a chateaubriand for Christmas from them... 2.5lbs. They guaranteed that it would be a nice dry-aged, never frozen piece of meat, so...

While we enjoy drinking wine, we don't drink fortified wines at all. Therefore, in buying a bottle of sherry, it's not going to be consumed other than in recipes. Typically, right now, I use a bit of wine to replace the sherry in any recipes that call for it. However, I realize that...

Our favorite French restaurant has succumbed to the economy. :cry: The chef made a really delicious salad that will probably be the thing I miss most. It was just a wedge of iceberg lettuce, topped with a bit of bacon, candied pecans, gorgonzola and this wonderfully flavorful creamy garlic...

I am the Secret Santa for a gal at work. She's a really nice person and I want to have fun over the next few weeks and give her some gifts she'll really enjoy. In her questionnaire, she wrote that she really likes lemon. I had a bag of lemons hanging around that I needed to use up and I'd...

Is anyone else seeing this PBS program on their local stations? I have only started seeing it in the past couple of weeks, but what a wonderful program! It's all about eating local and sustainable farming/harvesting. There are some great recipes out of the few shows I've seen. The chefs that...

I did a quick search to see if this was already discussed, but didn't find anything. I have made demi glace from scratch in the past. We buy a side of beef each year and I always ask for soup bones. I get a really delicious stock from these, but if I make demi glace from this stock, it takes...

I have torn my house APART looking for the 95th Cook's Illustrated (November/December 2008) magazine that has a wonderful pizza dough recipe in it. I can't believe I lost it. I know that the ingredients are flour, vital wheat gluten, water, salt, yeast, oil... but I don't know the actual...