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i recently purchased a smoker my self , i considered the EGG. but for the cost i decided to go with a pellet cooker which is controlled by a digital thermostat. the only negative is it doesnt do pizza at 700 + but its great for smoking/cooking 200-400 degrees

whether you put them in the oven or fry them i find 8-10 minutes in a steamer first will help them cook quicker , and if you put them in the oven they wont smoke :chef:

personally im not a big fan of mayo. i dont understand how some people use it instead of butter. example : i orderd a grilled cheese ... they asked if i wanted butter or mayo on it. who puts mayo on a grilled cheese :ohmy:, thats just disturbing ...

thats friggin awesome:biggrin: im in the market for my first smoker, something smaller tho:wink: i need to get a welder and start learning too ... your rig came out real nice :chef:

to me it sounds like something a small child would say. "mommie i is hungie , can i have some foodies ?" :rolleyes: hurry up and eat before your dinnie gets cold are cooks cookies ? chiefs ... chiefies ? nonsense :angel:

as long as you dont call it "foodie":rofl:

how about next time you make it, for the hell of it ... set it for 20 minutes and see if its done when the timer goes off ? i see its a different type, ill have to see if i can find some. any one see" my cousin vinny " reminds me of when he starts questioning the guy about the time to make...

i just found this stuff hiding at waldbaums ... bought it ... its great !

15lbs of chicken thighs ? ill take 15lbs of wings ! my freezer is full all the time , frozen pizza's , butter, bacon, hot dogs , rolls , and microwave/toaster meals

forgive me if the answer to this is already posted ... but what it CI coated with ? what makes it black if its not a coating ?

you could still hang from walls and ceiling ... always can spackle over if sheetrock when you move. if its not your house, the landlord should be fixing your problem

my 15" CI pan stays on the bottom rack of my oven to distribute heat better... no chance for germs

i had some heavy cream just starting to sour. decided to try making it into whip cream, added sugar ... whipped it up i could still taste a little sour hint . so i figured id mix it in with waffles, but she wanted pancakes so 1 cup of pancake mix about 1 cup of whip cream added milk until the...

2lbs of lamb too pyrex loaf pan, pressed mixture into the pan tightly got a roaster pan filled half way up with water, placed the loaf pan in that in the oven at 325 until internal temp of 167. drained oil left a weight on top with alum foil for 10 minutes , drained oil again . cut thick slices...

pressure cooker, now thats a way to get it done quicker !

well i made it this weekend, combined AB's recipe with another one .. added a couple additional spices. rarely do i get it right on the first try ... but wow it came out tasting exactly like the gyros im used to. i had to use a blender instead of food processor... not cool after the loaf...

oh.. her show is about cooking ! i admit i get a little distracted :w00t2::mrgreen:

no, long island NY. did a little bit of a seach found some places that are 40min-1 hour away

general tso's chicken and rice

theres a local deli i used to get bagels from ... they wear gloves , take the money , make the food, take the money ... same gloves.... i guess their protecting themselves at least :bash:

i made some tomato sauce and gave a jar to my mom, who usually uses "ragu" or other store sauce. she said it was " too sweet" for her i didnt add any sugar to it and to me it taste less sweet than a "sauce" like ragu and when i look at the label on ragu its got quite a bit of sugar in it

when its really cold in the winter, my garage doubles as a temp fridge! if i make chiken parm or meatloaf i use pyrex and they have lids so after cooled i put it in the fridge. note to self: need bigger fridge

Thanks, not aware of places like that around me. found some ground lamb this morning at "Best Yet" market so ill be buying it there. the guy at the pizza place i asked, wasnt to keen on helping me locate lamb/gyro cuts to make my self :rolleyes: "i duno, guy delivers it here"

i was watchn "chopped" a week or so ago and one guy knew how to make risotto . i believe he had 30-40 minutes for challenge. judges remarked "think hell have enough time ?" the cook tasted it and said to him self "yes good,done" every judge was like how could you serve us undercooked risotto ?

have you ever set a timer from when you start the onion ? are you using arborio rice ? here is the exact brand i bought .... surprised i found it so easy http://www.riceselect.com/default/image/hires/Risotto20Rice.jpg