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by 3MTA3 4 months ago

Want to do a rack of goat. Did 3 sides Jerked once for a Haitian BBQ. Question is do I Roast the rack like Med Rare Lamb or fork tender Pork ?

I love me some pot. Particularly when it is copper! E bay should be off limits to me. The seller made me an offer I couldn't refuse on this gorgeous MCM warming pan set. It was only after I receive...

I was looking at these pans but I needed some help figuring out what the lining material is. The scratches make me think stainless but I'm not sure, any help would be appreciated.

I think plastic storage has made some rice go rancid. Here are two. I had Basmati rice in a similar type of container that I had recycled for storage and opened it and it smelled rancid. I had c...

by ninrn 4 months ago

I’ve asked here and elsewhere for dishwasher recommendations and the overwhelming response everywhere is to go with Bosch. I understand the differences between the different grades or series of Bos...

Watched an episode of actor/culinary enthusiast Stanley Tucci Searching for Italy on CNN and it was mouthwatering all the way thru. His visit to Rome included preparation of 'vera' Carbonara, and A...

by MunchkinRedux 4 months ago

Even in non-pandemic years, I typically stock up on canning jar lids early spring, and well before they become scarce mid-summer. 2021 is starting to look like a repeat of 2020 however. None of t...

by Tehama 4 months ago

Good morning! I lived in rural NC mountains & have a decent supply of ingredients on hand. No easy access to "fancy" / "exotic" ingredients. I want to cook a brand new recipe (or at least some...

I am cooking a brisket. The recipe calls for 6-7 lbs, cook 2-3 hours at 325 degrees fat side up, then flip for another 2-3 hours fat side down. Let sit a day, skim the fat, slice, and reheat. I ...

I found a a pack of frozen shrimp in my freezer yesterday, they are from a few years ago. Do I toss or are they still fine to eat?

by patsully 5 months ago

It feels like this is going to go over about as well as peas in guacamole... "But no, to be clear: Emily Winston’s bagels are some of the finest New York-style bagels I’ve ever tasted. They just...

Unable to find lamb shoulder round bone chops for a quite a while now. Always was able to get them from Stop & Shop and had them in my delivery cart when they suddenly disappeared. They were also...

by danlind3 4 months ago

Dear Hounds, I just checked the Zwilling Demeyere Atlantis website and 15 of 23 of their sets and pieces in Atlantis are out of stock. Any idea why? A little too early for the Suez Canal blockag...

by tim irvine 6 months ago

I have been reading more and more about issues with arsenic in rice due to the way it is farmed. There are various recommended cooking approaches to reduce concentrations. Has anyone else read or...

Want to cut back on my alcohol consumption during this pandemic. We enjoy our wine and beer, but we want non-alcoholic alternative drinks, too. Especially when dining out. A friend recently tried H...

by meatn3 6 years ago

The October 2014 COTM, The Book of Jewish Food, seemed to pique interest in the flavors and traditions of Sephardic cooking. Results from that cookbook were mixed. I thought a thread which prov...

I had a column from my local newspaper at the time ( in the 70’s) (The Brantford Expositor”) written by Mary Moore with the recipe for a light/white fruitcake. It has been misplaced. It is cooked ...

I had my butcher cut some back ribs into about 1 1/2 pieces and I'm marinating them before cooking tomorrow. I don't want to deep fry them and I'm wondering if I should roast them low and slow or ...