Search results

I discovered that my large stock pile of charcoal briquettes has been attacked by mice. They have eaten holes in the paper bags. Has this happened to anyone else and how did you get rid of the mice. Did you still use the briquettes?

You purchased a Camp Chef ...... what? Stove? Oven? DO? Ultimate DO? Have you seen the camp-cook dot com site. LOTS of info there, from good people.

jcv, welcome to DC. you will find alot of info here to improve your cooking skills as well as recipes. For more info about cast iron you might want to try looking here www.camp-cook.com . It's free to register with them. Come back to this site to share your experiences.

I second Uncle Bob's suggestion. I did mine one step easier by putting the well seasoned pork butt in an oven bag and forgot about it for 10 hours. Pulled it out of the oven at 200 deg. and put it in a picnic cooler surrounded with crumpled newspaper for about 45 min. It was fall through the...

Claire and Scotch, Thanks for posting. I am having fun in this experiment called cooking. In this thread I have been taught to use fresh shrimp instead of pre-cooked, butter instead of olive oil, throw the shrimp in at the end and have the shrimp and sauce balance. And most of all, if it...

Mike in Brooklyn, thanks for your post and pointers. Yes the shrimp were on the rubbery side. Next time I'll use butter instead of olive oil.

My wife loves dill so since she is my favorite fan I'll give dill a try and that will keep her happy.:wink:

Thanks for your comments Callisto, Andy M and jabbur. I will definitely try this dish again by adding the shrimp at the end. I am having great fun learning this stuff, especially when it comes out tasting good and I don't set off the smoke alarm.:lol: What combination of spices would you...

I thought that would have been one of the misplaced steps. In my mind though I was thinking that I wanted the shrimp to pick up the flavor of the shallots, garlic and EVOO. Next time I'll add the Uncooked shrimp at the end.

Is there a set sequence of preparation that one should ALWAYS follow, or are there times to take liberty with when items are combined? Case in point: I wanted to make a white shrimp sauce to go over angel hair pasta. Well instead of starting with the development of the white sauce I started...

We had Rib Eye steak, Shrimp in a garlic and shallots white sauce over angel hair pasta, and a green salad. I love DC because it is helping me expand my cooking experience. I never would have tried to make the shrimp and pasta dish before I found this site. Love to read and learn from all of...

Golfgar4, Thanks for the recipe! I made this for breakfast and it was a big hit. With as easy as this was I can see some attempts at fruit variations in the future.:clap:

kadesma, Thanks so much. I'll give it a try.:smile:

Kadesma, Minted fruit salad:tongue:! Here is your chance to be a teacher:chef:. Share with me a recipe and the how to's.:flowers:

Qsis, Yeah, I think I'm leaning towards this with some sausage patties. Blissful, Thanks for the Yorkshire idea but that is too involved and the casserole idea was taken by the other couple we are vacationing with. Michelemarie, I haven't thrown out the idea of a baked french toast. Thank...

:smile: Thanks Kimberly and Lee.

Somthing light with fruit and may be a muffin of some sort. Serving 6 adults. Needs to be easy because I'm no chef and still learning to cook. Thanks.

It was good. Maybe needed a touch more salt. There were no complaints from the peanut gallery.

Wyogal, That is just about what I did except (due to my lack of cooking knowledge) that I first cut the meat into bite-size chunks and cooked them in a skillet on the stove top. In a 12 inch dutch I used the leftover au jus for the sauce and thickened with water and flower then added the meat...

Thanks Buckytom, but I'll have to save this one for another day. I will give this one a try!:smile:

That sounds like a good choice. I have some leftover mashed potatoes and a little of the juices from the roasting pan and frozen peas in the freezer. This might be something I can do. Thanks Andy M. :smile:

Help! I need to feed 5 adults and all I have is about 24oz of Prim Rib left over from Christmas Eve dinner. My pantry is not the greatest, but the grocery store is just down the street.

Glad you enjoyed it JMediger.:smile:

I got it to about 8 inches. I was worried about getting the dough too thin and it was not staying stretched out past that. Did I mention that after I filled and braided it that I let it raise for a while? It ended up being large enough for quenching the sweet tooth that night and having a...

Thanks so much for the tip! I'll do that next time. This one came out looking like a section of an alligator tail.:lol: