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It can be used in lots of ways. Anything you want to add a little spice to. I like it in anything from eggs to marinades, soups, roasts, etc.

Oh my, the burritos were fantastic. Pork melts your mouth, layered with borracho black beans, Spanish rice, guacamole, sour cream, and cheese. They were monsters!

I would suggest a coffee grinder, but you could only do a small amount. Guess it depends on how much you wanna make. I prefer the traditional method because it releases the oils better than just cutting the chiles up in a grinder.

Yes, forgot to mention the possible hazards of the dish. Whatever liquor you're using will create a flame. Brandy is especially flammable, so take caution when preparing it.

Found this...looks like a good variety of recipes for bananas. http://www.eatingwell.com/recipes_menus/collections/healthy_banana_recipes

I work in a French restaurant and have made this dish countless times. It is my favorite dessert. So good! I don't use cinnamon (not a huge fan). I just sauté the bananas in the butter with a pinch of salt til the butter browns a bit, add the brown sugar til it melts, and a healthy splash of...

Been roasting a pork shoulder all night....gonna turn it into layered burritos. House smells delicious!

As a cook, I run across all sorts of heads...can make anyone squeamish. I take the Native American concept of revering the animal and its beautiful life that it gave to feed me and my family, friends, customers, etc. It gives me a sense of peace and caring as I'm preparing the animal.

You can look online for "the lunch tray" mostly parents preparing kids lunches, but they have some really good ideas

Thanks for pointing that out and clarifying....

Babble on...I wanna hear more! Welcome and great to meet you.

Welcome...I'm a newbie too :)

True on all accounts...just doesn't have the right consistency/flavor when it's pre-frozen.

Leftover lasagna for the family. I'm working tonight and am making by special request- fennel dusted sweetbreads with sweet onions, lardons, and quince vinegar sauce. Should be fun to try out...

I really prefer not to refreeze raw meats, especially poultry. I think if you kept it in the fridge or freezer as you're working on them, to keep the temp low and from creating bacteria, would be better. Is it already ground and frozen? Or whole? The grinding process adds heat to the product and...

Happy birthday to your little one! What a fun looking cake. My daughter just had her first at the end of August. I would say give her a slice, so she can see all the pretty colors. Also, I let my first daughter tear into a cake when she was one and it turned to tragedy when she got overwhelmed...

A few things on vinaigrettes and emulsifications...1:3 vinegar is the traditional ratio, more oil will break it. Less oil may make it too strong. Substituting water can help to get the consistency you want. Grainy Dijon is delicious addition, but doesn't work as an emulsifier. You'll need at...

Bolas, that is an amazing idea with the vacpac! We do 40-80 duck legs in a batch at work, so I don't know if it would be economical, but at home that is a treasure of an idea. Also, must reduce mess quite a bit. Thank you for that tidbit!

I have cooked literally 1,000's of confit duck legs....yours look absolutely fantastic.

There is a small plastic "spigot" included in the 5# bag of lemons I buy at HEB grocery. You cut off the tip of the lemon, stick it in and squeeze some. Works pretty well. We use the flip-type hand squeezer at my work. I have to squeeze ALOT of citrus sometimes and it works really efficiently...

Pics from work, etc.

Thanks. I've tried a few cooking chats, but it's mostly crude and people trying to "hook up" Glad to find a forum with legit cook talk.