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Pork loin with 40 cloves of garlic. Hoppin' John, Rice pilaf, Collard greens with bacon and red onions, Corn Bread.

Hoppin' John. The recipe we have been cooking year after year comes from the "Glory of Southern Cooking" by James Villas. Just google it and follow the Epicurious link. Family and friends love it so much I cook it multiple times a year usually as a side to roast pork. Rice and collard greens...

BTB all varieties but especially the beef base. Knorr Selects powder. Goya and Iberia packets when I cook Puerto Rican food. I also make homemade chicken broth. Having experimented with quite a few recipes and methods I settled on ATK's pressure cooker recipe with small modifications. IMHO...

May I suggest a YOUTUBE channel - Uncle Scott's Kitchen. He has quite a few videos dealing with carbon steel pans and imho his recommendations are spot on.

BBQ. Brisket, Pulled Pork, Chicken, coleslaw, potato salad.... Dressed up or down. Good luck!

Thank you Andy! I decided to use it. Brought it to a boiling point and let simmer for 3 minutes. I did not detect any off flavours. It was actually rather good.

Hi. I have another chicken broth situation... Broth was made in a pressure cooker. Put away in the freezer. No date on containers... I think it may be 6 months old, mayvbe older. Is it safe to cook with? I understand flavor maybe be dulled and I am ok with it but unsafe? Please advise. Thank you.

+1. Mashed potatoes are one of the first dishes i prepare on Thanksgiving day. I keep it in a small crock-pot on the warm setting. Tool of choice is a potato ricer. Only on holidays. For everyday cooking I just use the potato masher for ease of clean up.

RIP Chief. Condolences to family and friends.

I use a similar method I learned from Cooks Illustrated and James Peterson's "Kitchen Simple". I use only about two fingerwoths of water. The idea being to recover boiling temp as soon as you put the eggs in. The eggs do not need to be fully submerged in water. Also you never take the eggs...

Double smashed cheese burgers on the "fake" Blackstone, salt roasted yukon steak fries. Tomato, sliced red onion, butter pickels, mayo, toasted brioche buns. Table red wine from Aldi, some of ours call plonk. Phill Harper Jazz trumpet playlist. Everybody was happy. Have a great night everyone!

Denver steak grilled medium rare, salt roasted Yukon Golds, tomato+cucumber+onion+olives+ feta cheese salad. Delicious. When cooked medium rare and sliced against the grain Denver Steak can be a treat. Have a great night everyone!

Smoke roasted chicken with Alabama white sauce, Roasted potatoes, Green salad with scallions, cucumber, radishes and mayogrette.

Shrimp Pilau, Green salad with 7min egg and mayogrette.

+1. This is great. Ever since i saw this method on Cooks Country I have not cooked it any other way. i do a small modification by starting the foil with the chips on the grill before i add the salmon. I put the salmon on top when I see wisps of smoke. I also dry brine the salmon for about an...

Hi, Interesting thread indeed. I do love creamy coleslaw . To salt or not to salt? I used to religiously salt and drain - Cooks Illustrated recommended that years ago. Over time I decided it was too much work for me. I may try it again - thank you for suggesting the salad spinner. I used to...

HI. No expert here. I use stainless for about 90% of my cooking. Your temperature is too low - 2 of 10. Even on a properly preheated pan once food is added temp would drop. I would suggest you cook at medium temp like 4-5-6 on a scale of 10, and you still have to preheat your pan. Good Luck.

A great source for recipes utilizing small ingredient lists are the three book series by Leslie Revsin "The Simpler the Better". Most everything is cooked from scratch in 3 easy steps. All recipes I have tried have turned out very well.

Dry brined. Quickly seared or grilled. Thinly sliced across the grain on a bias. Chimichuri.

Dry brined. Quickly seared or grilled. Thinkly skliced acrss the grain on a bias. Served with Chimichuri.

Hi, I have best results reverse searing with steaks that are 2" or thicker. A gas grill and a charcoal grill work equally well as long as I remove the steaks at 110 F to 115 F. I prefer to sear the steaks at 550 or higher until they reach internal temp of 125 to 130 max. It seems to me that...

It seems the hotter it gets the more I tend to use my gas grill. When the outside temp gets tolerable I do like using my charcoal grills and smoker. My family prefers me to cook outside rather than heating up the house. Funny, it is summer and we have been mostly eating salads with grilled...

love my Lodge 12" and 10" skillets for pan seared rib eyes, n/y strips, corn bread. Also invaluable for country fried steak.

Hi Robert, I use gold potatoes for just about every dish that requires potatoes simply because they never fail me be it roasting, sauteing, boiling... etc. Last week i did a beef stew by Cooks Illustrated in my slow cooker that turned out great. I cooked high for about 1 hour and then on low for...