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Hello gang! I'm still alive - but a lot has changed in my life since I last darkened these hallowed halls. Most of you know I was taking care of my Step-Mom after Dad passed away and working part time from home doing support programming for the Bureau of Reclamation in Denver, and working...

Here is a little help on How to Render Lard ... and check out her take on Carnitas, Houston Style - probably not what you want but interesting and might be worth a try.

I used to do a lot of make ahead one day a week cooking - something that I got started doing when I was in college and working full time. I just wish we had had microwave ovens back then. Like others have mentioned - first you set aside one day to do your cooking, then you start with a menu...

Welcome to DC, boo! I have split your post and moved your recipe search to the Beef section of our Beef, Pork, Lamb ... Forum under the title: ISO Swiss Steak recipe so perhaps more of our members will see it.

Welcome to DC, CookinKhy!

Welcome to DC, prabax!

Here's wishing you the best! Hey, if you get a pig valve you'll never look at bacon the same way again ... :pig:

Welcome to DC Rose! Jump in your TARDIS and visit us anytime!

Welcome to DC, CookLikeJulia!

Vinegar is used because it has a know acidity - the acidity of lemons can vary between varieties, growing conditions, how ripe when picked, etc. I have seem some things in middle eastern cooking that used lemon juice but they were not for long term shelf storage. You should use "pickling salt"...

Yeah, you need to blind bake (partially cook) a quiche crust. And, you need to support the sides so they do not collapse while baking empty. To keep the sides from falling, line the crust (both the bottom and up the sides) with parchment paper or a large coffee filter, and fill it with dry...

Try reading this paper on Drying Fruits and Vegetables published by the University of Georgia Cooperative Extension Service. It covers drying berries.

The "downsizing" trend has been going on for 2-3 years - they have even had reports about it on the evening news. I first noticed it with coffee, then cereal, tuna got downsized over a year ago. The "logic" was that instead of raising prices due to increased production costs they would just...

Hey, Luckytrim ... Guess what today is? Hint: It's not trivial . . . . . . It's Your Birthday! Have a good one my friend!

Making the Dean's List is an honor, indeed, but it is just one semester's GPA - like making the National Honor Society "A" Honor Roll in Jr/High school. That really doesn't count for much outside of that semester - you can make the Dean's List several times and still not graduate with honors...

Undercooked has a better chance of being rescued than overcooked. Here is an excerpt from the Stiff Jams or Jellies page on the National Center for Home Food Preservation website: Stiff jams or jellies can be thinned with water or fruit juice. They may or may not form a gel again once they...

My favorite base chili powders (I always have one and/or the other on hand) are Gebhardt's and Mexene, although sometimes I'll add a little Fiesta Fancy Light. Of course, here in Texas you can grab these in just about any grocery store. I like to play around with chili - so I use some other...

Here ya' go Cincy - GE Roaster Oven manual

Ah, I see - duh! But, I don't think skin will count as an "internal" part.

They used to be ... I don't know if there is a commercially prepared pickled egg that does not require refrigeration. That's something that I don't think I have ever seen in a grocery store ... well, not in the past 30-40 years at least.

LOL - read the heading again ... it says: Fresh, "Not Frozen" and Similar Terms when Labeling Meat and Poultry Products The word "fresh" may not be used to describe:

Yep, apparently the USDA does not consider 26°F and above to be frozen. Here are the regulations - USDA Regulations and Policies: Fresh, "Not Frozen" and Similar Terms when Labeling Meat and Poultry Products

LOL - we've had several discussions on the apparent disregard for safe food handling practices by cooking demonstrators. It really boils down to the fact that they are demonstrating the preparation of a dish - not a demonstration on how to wash your hands. It is assumed that you already know how...

Well, the food safety rules (FDA - Playing it Safe With Eggs) say they should not sit out at room temp for more than 2 hours. The unofficial not-so-safe rule of thumb is no more than 1 day if the temp is not above 80º F (if unpeeled and the shell is not cracked) - but like CharlieD said - you're...

You can use baking soda only if you're making a batter that contains an acid like buttermilk, lemon juice, vinegar, etc. As has been noted - it needs an acid to activate it before it will do anything. If you are going to be breading (dredge the chicken in flour, then in a milk and/or egg wash...