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I feel weird asking. Once I asked a waitress if she knew what oil was in their dipping oil. She told me it was extra virgin olive oil, but it clearly wasn't, which was why I asked in the first place. I'd feel rude bothering a cook about a recipe on a busy Saturday night. I was thinking it might...

If I could I wouldn't be asking here. I don't even know what kind of breadcrumbs they are using, very light a delicate. Why I was asking if anybody here had had it.

Has anybody had this at the chain restaurant called Bravo? Crispy Shrimp Napoli Shrimp fried to a golden crisp with green onions and our savory lemon butter, charred tomato Napoli sauce It's so friggin good and I can't find a copycat recipe anywhere. I normally hate chain restaurants, but...

Thanks again man.

Ok thanks, I would figure 400 was too high but I'll try that.

Roast them how, what temp and time? I've never roasted something like this.

Alright, thanks guys

So I can't just put it straight away into the pot? I have to roast it first then add it?

Turkey and stuffing with gravy on a kaiser bun :)

I always thought adding bones made stuff more flavorful. I don't really care about a smoked flavor, I just want to make it a little richer. I'd use the hocks, but the ones we can get are filled with additives.

I bought some pork neck bones hoping to use it similar to a ham hock in adding flavor to my Fabada dish. I can't find any ham hocks around here that aren't some ghastly smoked ones with preservatives. Will the neck bones add much flavor to my dish? It's a stew of basically great northern beans...

I work in a supermarket, if it was 7 dollars for a 16 pound bird it was a poor quality store brand. The name brand stuff gets more expensive, around 1.50 a pound, and the organic stuff we carry is 2.59 a pound whole bird or breast. You can tell the difference when you look at the organic ones...

I'm gonna get an organic one I think, aren't the butterball etc varieties pre-brined with their solution? I wan't to try my own with some rosemary sprigs and other herbs. And I won't eat that cranberry sauce, Ever since I saw it as a kid I knew I would never consume it. I have weird food rules...

Thanks guys! I'll do that stuffing recipe minus the mushroom, carrot and nuts. How long do I bake it?

I am being forced to cook this year. There will only be 4 of us so I'm thinking I'll just go for an organic whole turkey breast instead of a full turkey. I've never cooked anything like this, I'm worried about it drying out so I'm considering brining it, I've only ever done this with pork...

I'm terrified of adding water to it while hot like I would with my cast iron, I don't want it to warp. I have yet to discover their magical properties outside of deglazing and making sauces. I was cooking everything in my (best tool ever) cast iron but was getting worried out overusing it when...

I'v been looking into getting a new set of pots and pans and after a few months of looking around I settled on a really nice Calphalon "Simply Calphalon" set. Everything sticks to this stuff. I cooked a grilled cheese sandwich and had to use stainless scrub to get the burn out of it after...

After every use I scrub brush it clean and then heat it up on the stove. When it starts to smoke I apply vegetable oil and take it off the burner. It keeps it in good shape. Cook bacon or chicken thighs on it a few times and you're good to go for a new one.

We love this sauce Kitchens of India Rich Cashew & Cumin Cooking Sauce - Hyderbadi Korma :: Cooking Pastes & Sauces :: Groceries :: iShopIndian.com Anybody have a good way to recreate something similar to this, I bought a couple highly ranked books on Indian cooking but yogurt (which I despise)...

I'm semi confused after watching the video. Do you have to deep fry the steaks to achieve the results? You replied to a comment recently in that video that said you had found a better way to do the meat. Can I simply use this velveting "marinade" then simmer the steaks in the sauce, do I brown...

I watched the video and in the comments section you said you had found a better way than that.

@Powerplantop I really like your pictures on flickr, you appear to travel alot. It looks like you eat a lot of good restaurant food make a lot of good stuff yourself.

Thank You! I was dumbfounded over how they did that to such cheap "steak".

They have this dish, sizzling steak in a black pepper sauce, it comes on one of those sizzle plates. It's completely pointless to ask them how they get the steak the way they do, the most helpful response I ever got there was when I asked what was in the brown sauce, she said "brown sauce"...

I made it, it was good, but too bratwursty. Potatoes are easy and I did really good on the onion gravy. I think it's just that nutmeg, allspice or whatever is in the mix they use, it was kinda overpowering. Thanks for the suggestion about having them make you stuff, but I'd be too embarrassed.