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Pibil style chops with spinach and citrus rice. Turned out great!! Sent from my iPhone using Discuss Cooking

Just got my first pair of bifocals yesterday. Surprisingly I feel like I've already adjusted pretty well. My problem is that with all the reading I do for school, my eyes get tired from all the looking downward! Do you really get used to that? I've never looked down to read. I have always tilted...

Has anyone used a mix of either lard or crisco and beeswax to season cast iron? I'm looking for the correct ratio to mix my lard and beeswax. I've heard 3:1 or 4:1 by weight. Sent from my iPhone using Discuss Cooking

I got a 7 qt cast iron Dutch oven for Christmas and it came with a little catalog with basically everything cast iron you could ever want in it lol! Now instead of sugarplums I'm going to be dreaming of cast iron muffin tins, and loaf pans, griddles, and mini skillets LOLOL Sent from my iPhone...

Made cake pops and Black Forest cake for Christmas! The cherry pie filling I made is so good, I will never buy pie filling again! Yum! 5 different flavors of cake pops. I think I'm going to be popular with the kids tomorrow ha ha Sent from my iPhone using Discuss Cooking

I'm thinking about making a filling for a cake roll by mixing regular chocolate frosting with prepared chocolate pudding (I might use 1 1/2 cups milk instead of two cups). Do you think this would work? Sent from my iPhone using Discuss Cooking

I just bought this thing. You put frozen fruit in the top, and what it spits out is supposed to be similar to the texture of soft serve ice cream. But it is 100% fruit- no yogurt, or anything like that. I'm so excited to try it tonight!! I have strawberries, a banana, kiwi, and pineapple in the...

Has anyone ever had toast with hot milk poured over it, with salt and pepper, or am I the only one who grew up eating this? I like it so much I get cravings for it, but I don't eat it often because it grosses my bf out lol. Bf is gone for the day, so I'm going to go make myself some milk...

Any chance someone would be able to proof read a 2 page paper I had to write for anatomy? It's been almost ten years since I took analytical writing, and I'm sure I made some punctuation mistakes. Pretty much any tips would be appreciated. I don't consider myself a very good writer, and there...

I've been meaning to make this soup for awhile now, and the mediocre chicken I made the other day inspired me to make it to use up all the leftover meat, and carcass. It's so wonderful- if you like the flavor of buffalo chicken, you should try it. It's also nice because you can control how spicy...

I have a whole chicken in the smoker right now. Im so excited!! I brined it overnight, then injected it with liquid I soaked garlic and herbs in for about and hour. (I strained the liquid off so my injector wouldn't get clogged) Hopefully it will be as good as the turkey I smoked for...

I came across this method for easily making lots of burger patties, and it worked so well I thought I would share it for anyone who has never heard of it. Works great for square or round patties. Roll hamburger into a log. Use loaf pan, or just bang on counter for square edges (I made mine...

My bf seems to think steak should be marinated. He says that's why no name steaks are so good. I think you should be able to just buy good steak, and season it. Steak is a tender cut- why would you marinate it?? What would you even marinate it in? I want to taste the steak, not a marinade...

My wonderful bf got me a sous vide cook book for Christmas (it's not all sous vide, but that seems to be the general theme)! We are making surf and turf for a late lunch. Yum! Wish me luck!

My bf bought me a nice set of stainless steel pans for Christmas last year, and it seems like everything sticks to them. What is going on?? I'm pretty sure we use plenty of oil, and always make sure it is heated up before adding anything to the pan. I hate to use Teflon when we have this nice...

Does anyone have a TNT Asian stir fry type recipe? I'm looking for something kind of sweet and spicy. I've never made my own sauce for stir fry (except my thai peanut noodle crunch), so I don't know what to look for in a recipe. Help!

What are some of your favorite recipes using tomatoes? My neighbor gave me a bag full of home grown tomatoes, so I made tomato basil soup, and gave him a container full. He liked it so much, he left another bag of tomatoes on my porch!!! What am I going to do with all these tomatoes??

Ok, so here's the deal. Every year my bf's huge group of friends and family go on this camping weekend trip. This year, bf planned out this elaborate "survivor" type game. One of the challenges has to do with 5 different types of gross food. Some of the ideas we've come up with are sardines...

Bf had a jar of ghost peppers a friend of his grew and canned, and it's only getting older so I decided to cut one up and put it in a big batch of home made salsa. I wore gloves of course, but then I made the not so brilliant decision to touch the tip of my tongue to the knife after I was done...

My bf bought ingredients for fajitas, but didn't buy a seasoning packet. Does anyone have a recipe for home made seasoning? Thanks! (I'm about to start cutting the chicken, so the sooner the better!)

I really enjoy the "thin sliced deli style" lunch meat that you get from the grocery store, but I hate that it is loaded with salt and preservatives (not to mention "ground and pressed" yuck!). If I can get similar results with a turkey breast and an electric knife, how long do you think it...

Have a full slab of pork spare ribs in the oven right now, and they will not quite have 3 hours to cook. I've got them on a rack, tented with foil, and I plan to finish them on the grill for the flavor. Since I knew I was a little short on time, I started them on 400 for the first 40 min, and...

I'm thinking about joining a CSA next year (a community supported agricultural group for those of you who don't know). Do any of you do this? Do you find that it's worth it? Should I maybe try to find someone to split it with me?

Just started working at a new restaurant (unfortunately I'm still working at red lobster too), and 7 different cuts of steak, but one is a "tenderloin" and the other is "Filet Mignon". Aren't those the same thing?? One is a 6oz and one is an 8oz, so maybe they just wanted to have a slightly less...

Keep in mind, this is not a flood prone area. Lived there for 26 years and have never seen anything remotely close to this. This is high ground, and I'm sure next to no one has flood insurance.