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I'm just the opposite. If you have a recipe you like, make HUGE batches and can, can, can (jar) away!! Mine lasts all year and then some jarred properly, I always have some when I want it, and I can send any guests on their way with their very own jar of home made salsa. I will usually...

Well................its not REALLY red eye gravy, its just a red gravy. The real red eye gravy is made with coffee, and I don't like coffee. My grandmother made red gravy over biscuits and called it red eye gravy so I always have too. Usually, its a morning meal that I make using fresh bacon...

:chef: Crawfish red eye gravy served over piping hot buttermilk biscuits. Turned out GREAT.

any tips on frying them? I have to admit that my fried tomatoes are hit and miss, so it my fried eggplant. Sometimes they come out too soft and greasy.

I'll cook it down just like a turnip root, with a little bacon salt and pepper. The pies sound good, but I'm not big on sweets.

Williams-Sonoma carries them and they are just the right size. And yes, you definitely can reuse each plank many times. You just have to re-soak each time, of course. AND I would recommend washing them almost immediately after pulling your fish off. I just checked them online and...

Depends on if I make a chicken gumbo or seafood............I personally never mix the two. In my seafood gumbo I use a shrimp stock by boiling down the shrimp shells and heads (the heads make a MUCH better stock with their fat, just be careful and watch it as it will froth up and boil over very...

I think you are trying to mix too much in. I wouldn't add another dose of seafood if I were you. If you were making a seafood gumbo, I'd advise, as mentioned above..........crawfish, oysters, or fish. As kitchenelf said, tilapia works well as does catfish. Pretty much any freshwater fish...

I don't know about you, but a big pot of chilli costs me about $30 to make :blink: One of my favorite cheap meals, that takes about 8 minutes from the time you crack the first can til the time you eat is creamed tuna on toast. Open a can of cream of mushroom soup, add two cans of tuna...

The problem with most gas grills is that you can't cook slow enough without turning your grill on and off. What I do when slow cooking ribs and anything else that needs a few hours at a low temp, on MY GRILL..........yours may, and probably does, cook differently. What I have to do is heat my...

I think I'll be trying that.........maybe minus the habeneros though!!

thanks for all the suggestions!!

I don't know what the technical term would be, but basically its the long muscle that runs the length of the spine on top of the rib cage from the front shoulder to the hind quarter, and other than the tenderloin (which is actually inside the rib cage) is the best meat of the deer. Depending on...

OK a fairly sweet wine thats NOT screwtop. :rolleyes:

thats a trip. If only they made one that resembled my boss........:mrgreen:

Call me crazy, but I prefer the green label anyway. But I don't drink it straight, I mix it with coke.

Just to add something to what constance said about the shells. I always put loose crabmeat in my seafood gumbo, and shell on gumbo crabs. There's nothing like sucking gumbo juice and crabmeat out of those shells! For the shrimp, no need to leave the shells on, too much mess. Just peel them...

I'm pretty ignorant when it comes to wine, although I used to drink quite a bit LOL. I used to like just about any wine, even a warm glass of merlot. Now I just can't stand any wine that doesn't have at least a hint of sweetness. Any sweet wines that you can recommend? I like chianti and...

Also, I will take a roast and slice it diagnal across the grain to make some make shift steaks and then grill them or broil them just like any other steak. If you overcook, your meat will be dry and TOUGH!!

Its hard to beat some fried tenderloin or backstrap, with some mashed potatoes and gravy and corn. Take your tenderloin and cut it crossways, so you have small round "steaks". The size depends, of course, on the thickness of the muscle. I cut mine 1/4 inch thick if the meat is pretty...

What do I like? Venison, rabbit, squirrel, turkey, dove, quail...........I eat regularly and could probably post 100 recipes on wild game alone. I HATE gamey meat though! On venison, there are a lot of misconceptions about what actually causes some meat to have a more gamey taste. jpmcgrew...

I went to do a plank grilled salmon with butter and potlatch rub the other night and could not find my planks!!!!! I guess they got lost in my recent move................I ended up broiling it and it came out good, but I was still disappointed!!! I need to go get some more wood ASAP!!

Well thanks.............I might need to go edit my recipe posts!!! :mrgreen:

Whats up with the TNT, I can't figure out what it stands for!!

I freeze mine all the time, even with the potatoes. Also, I don't soak my peas first either and my soup is FULLY cooked in two hours, from start to finish.