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Andy- I had no idea those tutorial videos existed on youtube. THANK YOU! Discovered why my roux will occasionally go awry, among other things. I know much of this might be basic textbook... except my eyes go blank trying to imagine it all. [I'm still aghast, tho... He took the veggies left...

Oh, dear- :smile: Jeff... Kitchen Elf.... Jeff... Kitchen Elf... We had the rest of it for lunch [me] and dinner [DH]. DH was seriously MOVED by how good it was, and authorized :lol: more of it. [He's a very nice, nice man and I'm just kidding.] Jeff- I'm still working out conceptually...

Well- I did it! Made a pork loin. :ohmy: As I bought it on sale- packaged Swift- I decided to try their directions. 350* for 1 hr. till internal temp hit 160*. :ermm: On a rack inside a shallow roasting pan, rubbed w/ salt/pepper/rosemary. Ok- add in another 15 mins. I know my...

Hi, again everyone! I'm finally checking back in, and see all the wonderful, warm welcomes. Thank you. :smile: Have to say I like the slight nuttiness in names and humor I see- it's enjoyable. I'm getting old & now beginning to live through illness/death of family/friends on a far more...

I just finished reading this. 1/2 hr. ago, I placed a plate with bread crumbs on it on the floor at the top of the stairs- to be taken down to the kitchen on the next trip. :blush: Our Spoiled Gatto apparently loves fresh Italian bread. I'll print this out, but somehow doubt that HRH will...

Thank you so much for the warm welcome! Fisher's mom- is there a special apron I get to wear? Or, a flashing set of antlers to let people know that danger is present? I've asked a question on a thread and received 2 answers that have already helped me! Is there a way to forbid my entrance...

Thank you, Andy & Jeff! Appears I've hit a 'fav' meal for both of you. :smile: I somehow missed 'roasting' when it was offered in school. :wacko: I am quite adept at using a thermometer, so that's no problem. I've never quite understood the principles behind cooking for a short period of...

I see pork loins in the meat dept. They're labeled 'pork loin', are about 8"- 12" long and maybe 3" in diameter. Some are pre-packaged, some not. I'm too embarrassed to ask anyone I know how to do this from A-Z. As I'm also a LOUSY cook, I need specific instructions. Will someone walk me...

Hi, everyone! Another newbie here. I made it to my late 50's without being able to cook more than VERY basic dishes. Not creative, not clever. However- I *love* to eat, read cookbooks and watch cooking shows. :lol: About my name.... How does one eat caviar? [Old joke.] With a spoon, of...