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I was planning on putting turkey in oven at 9:30AM. Do you think brining 15 hrs is too long? I go to bed early:smile: thats why I was going to start brining around 6:00PM Yes that seems to be the consensus with every recipe/article I have read so I will make sure I do that. Thank you

This year I'm brining my turkey For many years now have wanted to try brining a turkey. I’ve heard repeatedly that once you brine a turkey you never go back to the conventional roasting method. It was suggested to me years ago that I get a food grade bucket w/cover from my local grocery store...

Yes I would love your recipe as well...please share :yum:

I am on the fence about this whole drama that has erupted on national television. We all know that the media sells…..and people love a good story even if it is blown out of proportion. And now with social media…it is 100 times worse. I don’t condone what she has said….but it sounds as if...

Here is another question for the group.... When baking do you set out your eggs on the counter and let them come to room temperature before adding them to your other ingredients? I think it was the Barefoot Contessa on one of her older shows that said she does this. I don''t remember the...

I bet you are right Cooking Goddess...makes sense and it sounds as though the general concensus (here) stores their citrus in the fridge bins. Good to know and I'm glad I asked it also makes sense that you would get more juice out of the lemons if they are at room temperature when you juice...

yeah....no fair :sad:

I notice on most cooking shows that they keep their lemons/limes/oranges in a basket on the counter. I have always stored my citrus'y things in a bin in the frig. but then again when you buy them at a grocery store you do not find them in a cooler. So are there any pros or cons for storing them...

There is a wonderful group page on Facebook called Cast Iron Cooking that has LOTS of information about cooking with cast iron. Great people who are diehard CI users. If you are not on Facebook I'm sure there are others websites where you can get answers. I suspect your cast iron just isn't...

I have Dish Network’s basic programing and not a lot of those extras but part of my basic programming is Food Network. This month they gave me for free “The cooking Channel” which I think I like even better but it will expire this week (sigh). One of my new favorite shows is “Extra Virgin”...

Thanks everyone for your replies. I think I will order the Borner V blade mandoline and protective glove today from Amazon. :yum: I'll update once I have used it and tell you about the quality and whether it meets my expectations:wink:

Yes that was what I was thinking too. Makes sense Yes I am definitely going to buy one of these gloves with my purchase. After doing more research on these mandolines I found that the Swissmar Borner V Power Mandoline, V-7000 on Amazon has an overall higher percent of positive reviews than...

Dawgluver, Addie or Josie Have you ever tried slicing Kiwi with your Oxo? I like making fruit tarts. Sorry for all the questions but I want to make sure I buy the right mandolin that will perform best for all my recipes that I am bound to make using this gadget. I'm looking for a one time...

Do you know which model it is? I looked at a couple of OxO brands yesterday in a cooking store . One was the V-slicer style which was $39.99 and the other was a regular mandolin with 3 different blades for $69.99. I am primarily looking for one that is capable of slicing very thin slices for...

Actually I have it planted in a large planter on my deck. I have also grown it in my raised beds the last couple years and I suspect my raised bed is just not deep enough. It is only 6 inches deep. I had wanted 12" sides on my raised beds but was talked out of it.....thats another...

Growing Basil I was wondering how everyone keeps their basil growing nice and full. As soon as my basil starts growing well I will cut some of the fuller leaves off to use (just above a leaf node). It will continue to grow but it never gets that fullness again and the leaves are more spindly...

I am new to this forum so bear with me….. Since this thread is older and there may be newer more updated information I am bringing it back. I am looking for a mandolin slicer. I used to have an inexpensive one. I think I got it from Pampered Chef over 20 years ago. It served its purpose at the...