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Here is a good one for you. I am cooking another standing rib roast. It is a two bone 6 lb. roast. I go to the varous sites for inspiration and not to my surprise, many are sqeamish about blood on their plate. I have two I live with, my wife prefers bloody rare, the rarer the better and my...

Oh Bullsey, machitos have no tripe in them, tripas refers to the small intestine, which is wrapped around the good stuff. But don't mind me. I am just sick of people with wimpy stomachs.

Machitos Machitos are not haggis. The components have similarities, but a true haggis has vegetable additions like oatmeal, probably very tasty but again different. Basicly, a machito is made from large cut portions of various organs, liver, heart, lung, kidney, fat etc. Cleaned small...

I haven't posted in a long time, because many of the attitudes here are very strange. First , beef heart is affected as much by quality of handling as anything. If it is not shown the proper respect by the butcher, you can get a pretty off tasting product. However if you get a good one and...

Some idiot suggested that beets only took 25 minutes to boil to completion. I am stuck up here at 8000 ft in colorado and as you know due to lack of air pressure things boil at a lower temperature. It can be one and a half to two hours for beets. Even at sea level at my house in texas it took...

I am not exactly sure where this belongs, so I will let the admin people move it wherever. It is about comparing hoch deuch vs. platt deuch [high vs. low german cooking]. Suffice it to say they are very different. The recipe my mother gave me many years ago for potato salad was nothing like...

This one belongs in the special diets category, but there is no category for it. When I look at recipes for various things, I keep bumping into my nemesis the chili pepper. Courtesy, of the USAF and south east asia. It is a case of I love the food but it does not like me. Sometimes, it is 3...

Yes I will peel the onion, but the idea of some of the other things do not appeal to me. The accent is on peels. The idea of the roasted onion is a good one in that it produces a soft sweet onion that can be used a variety of ways. Your idea is not bad, but. Pete~~~~~~~~~~~~~~~~~~

One thing I have noticed about many cooks/chefs, they make recipes that are needlessly busy and complex. Or else they put stuff in I would not on a bet. That said, the mexicans in south texas have a nifty and simple way of preparing whole (1015 sweet onions) on the grill or charcoal grill...

Last time I checked the Texas daily bag limit was 22 snow geese a day, with a possession limit of 40. [it has to do with their population exploding] A lot of people start to waste parts of the bird with that kind of abundance. This is a shame, many of the preparation suggestions made no mention...

When I was in high school in Connecticut, I took a job in a Jewish delicatessen. They made at least four different kinds of pickles. The process was a type of fermentation. They used big wooden barrels, with brine, spices, herbs, etc. The length of time varied with the type of pickle...

I like flavor, but my brother in law whom my wife and I are taking care of, does not. He detests anything other than salt and pepper in his food. His brother is not much better. The meatloaf I am preparing tonight will have some nice things in it, but they will be diced bell pepper, diced...

It's the usual for ribs, low and slow. I started them hot about 375 and then after 30 minutes went down to 250. This was done on a gas grill, so I didn't have smoke to use. The grill has three row of burners, so I got it going good and hot and later shut off the two rear burners and adjusted...

This one even pleased my picky brother in law. He feels that anything other than salt and pepper is verboten. I picked up the rack of spare ribs at a gormet (spelling?) grocery. They were very lean, and only 99 cents a lb. Sooooo. when I go home I formulated a recipe for the marinade. The...

I like your quote from the late Carl Sagan. More often I have seen it written like this = "Tedium ad infinitum".

There are a lot of good suggestions here. I like your honey, salt and pepper idea. Being essentially lazy, what I generally do in this case is, put the meat on a grate of some kind, which is on a disposable pan half full of water. I might have the flame on under the roast for a while or not...

For health reasons, my wife prefers is I use a less calorific way of cooking fish. In this case the fish was nursery raised rainbow trout, nice and fresh. I ran into the same bugbear many other people do, the infamous fragmenting fish. Sooooo, I took a piece of foil too large for the fish...

Hurrah! Somebody who understands what the hell I am talking about!! I understand bok it is like the german bock, which is my normal spelling. When properly prepared, the goat will be wonderful.

Here we go again.... No goat [cabrito] category. Well.... this is goat. The champion spring kid in Durango Colorado last year weighed in at 137 lbs. These are boer goats, a breed bred for meat not milk. We went down to shiprock and bought a hindquarter each of mutton[good stuff], and the...

My wife and I are up here in Colorado tending to her brother. Today I decided to make a lamb stew using anasazi beans. The beans are related to pintos, but cook a little quicker and are creamier. If you want to know what they look like, you might try googling it and select images, or go to...

I bought one last month and it was about 12 lbs. It came from Japan [they raise them there]. It was already cooked then frozen. When we were home I dissected it and placed each part in labeled dated baggies then put in the freezer for later. Grilled is good, but my daughters and wife prefer...

I don't go by time as much as I do by how it is cooking. Cod is a pretty moist fish and if you are cooking at too low a temperature, it will generate a lot of juice. If you cook at too high a temperature it may scorch and yet leave it undercooked in the center. If you are like my mother and...

What is being discussed here is a hot smoked product. Cold smoking yields a moister fish, however it must be eaten soon. Lox is neither hot smoked, nor cold smoked. It is simply brined then kept in the fridge with a heavy wieght on it for about 5 to 7 days and it is ready. Gravlox is similar...

I marinaded the ribs in some common brand of Hawaiian stuff [Lawry's]. This time I cut the ribs apart. Hickory wood chips were soaked for 2 to 3 hours. Then put in a foil packet and poked holes in it. Put the packet right on the burner shield to smoke. The ribs were arranged on a rack above...

We eat much chicken. Poor retired teachers you know. Well I bought a free range one, we prefer those to the sticky chickies in the grocery store. I looked online at some suggestions and recipes and I did not like what I saw. Most people make this more complicated than it needs to be and also...