tryska

well this jsut won't do. they've put him up against amazing race. i guess i'll just have to wait for them to rerun it at some decent hour instead.

this reminds me - i was reading some bartending guide the other day and there recipe for a black and tan involved whiskey. i was so confused by that, as i've always know it to be stout and lager.

the fried pies at chik-fil-a's dwarf house in hapeville trump varsity by a mile.

i can't really think of a fruit....but whipped cream would have lightened things up a bit. maybe raspberries? don't know if you can get them up there or not. How is oswego these days anyways? (i'm an ex-syracusan)

I used to make tuna, egg and potato salad. i wouldn't eat it with bread, but i sure would eat it by itself. with raw onion and celery, some relish, and paprika, garlic powder, salt and pepper.

yeah - just call them cheese puffs, and let them go at it. (mine's technically a dressing too)

how long did you let the soup cook? just like with ham slow and low is the key. that's what gets everything else really flavored with the smokiness.

fabulous! i can't wait for the Centerpiece Challenge!

okay now i'm hungry! i think i'll be making soem etouffee soemtime soon. thanks for the recipe brooks!

mayhaw man - where's your momma's etouffee recipe? i know you've got one you're holdin' out on us....

that's why you have to take special care to clean them properly. think of them like chitlins! or liver. but i can see how the escargot business failed.

make it fresh and don't compromise. did he like your homemade creamed spinach? ← Yes, he did. He said it tasted "really spinachy", unlike the boxed version. Angela ← well there ya go. as i said, my broccoli casserole with real live cheese sauce was a big hit with the campbell's soup crowd. my simple sausage stuffing is a big hit with the stove top crowd too. so familiar foods done from scratch do work.

hmmmm....woofs so i can have wings with bears. we should make that a gatherin'.

make it fresh and don't compromise. did he like your homemade creamed spinach?

yay black milk bubble tea! my favorite afternoon drink. *sigh* there's no bubble tea places within walking distance here at the new job. :(

most of the recipes i read for fried chicken in general are for 375 too. i was thinking those things went higher than that. but the only place i've had breaded buffalo wings were hooters. (not on purpose tho)

always always always check to make sure you have all your ingredients before starting. stupid roommate decided to use up all the flour to make cookies that she binged on, and didn't bother mentioning it or replacing it. me? i didn't find out we were out of flour until i was ready to sprinkle some into the gravy i was making.

*lol* i gotta admit, i was thinking the same thing as err....lambfries. sup, hog? and FG - that's exactly how i do it. sometimes adding another more peppery hot sauce, if i want it a little bit hotter. but i think, despite Upstate Purist notions regarding buffalo wings, i don't think that's what woodburner was originally going for. as for tips, i would guess that it was a combo of your oil not being hot enough (taking into account the cooldown from the meat going in) as well as overcrowding. Maybe next time try heating the oil to 385, before droppign the meat in? that way it could bring the temp down to a more manageable 375 once all is said and done.

a former roommate used to make this fabulous soup with just smoked turkey wings, navy beans and some pepper. she'd just drop it all in the crockpot and leave it for a day or two. i think pretty much anything calling for ham hocks can use smoked turkey for a substitute, so go back through those recipes!

i'm still a fan of ice cold 8-balls.

yay! from a link on that site - Apple Snail Recipes!

Well, I didn't bother with the reduction--I just poured it right into the pan, to a depth of about 1/4 inch, and basted the ham frequently with it. I probably should have made a glaze with brown sugar thrown in and coated the ham with it for about the last half hour or so, because the ham came out a bit salty, but I'd do this again--it added a nice cinnamonny/sweet flavor to the ham. (I probably could have made a nice glaze or sauce from the caramelized cola in the bottom of the pan, come to think of it.) ← i concur. i actually braised mine in a liter and then put a mustard and brown sugar glaze on it. actually the outside of the ham wound up reminding me of barbecue.

i dunno, when it comes to bacon, imo, it's "in for a penny, in for a pound".

uhhh...more bacon?

yeah, i've never heard of brewers yeast either. do y'all mean nutritional yeast? that would make sense. brewer's yeast, whilst having a myriad of healthful properties, tastes damn nasty to me. like burnt grapenuts.