Hahabogus

more on the bbq theme...use them for smoke in the bbq...wrap in foil punch in a few holes and allow the smoke to season stuff.

I make my own...this one is excellent on pork or chicken. @@@@@ Now You're Cooking! Export Format Apple Butter Bbq Sauce 1 14 oz can hunts Italian tomato sauce. 1 cup apple butter 2 tbsp molasses 1 tbsp maggi sauce 1 tbsps franks hot sauce 1 tsp mustard powder 1 tbsp+ onion powder 2 tsp lemon juice 1 package slenda 1 liquid smoke; to taste In a small pot stir together ingredients. Bring to just boiling remove from heat. Adjust sweetness with apple cider Vinegar Notes: July 26 07 I used the juice and zest from 1 small lime instead of lemon juice. Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not adding splenda next time or at least taste test before you do. greatly modified from a BH&G recipe ** Exported from Now You're Cooking! v5.82 **

I suggest wrapping them in a decorated shipping/mailing tubes in sell able quantities say 3, 5 or 10 per tube and placing those tubes in a box and using real pop corn as shock absorbent box filler. The tubes will give rigidity and the pop corn shock absorption. Or wrap in cellophane, then tube and pop corn them...it your business not mine. But the tubes would allow for better advertising opportunities in my mine.

As to the stock...once the veggies are totally limp and have given their all to the stock and all remnants of flesh have fallen off the bones, I'd call it a done deal. So figure at least 2 hrs at a simmer. As to the reduced stock sauce, I think it would be excellent drizzled over a duck breast and side dishes. Make like a hunter sauce. Somewhat like beef stock made into sauce is very good over a steak or roast. Also consider the addition of mushrooms to the sauce say chantrelles. But since I know little about duck these are just what I would do, and should only be considered a guesstimate.

I've never rendered a duck...I assume a little water in a pan with the skin and lumps of duck fat and over low heat...bring the water to a simmer and keep it there. The fat will leave the skin and the lumps of fat will melt both to float on top of the water. What doesn't float on the water can be chucked out. After a while transfer to the fridge and allow the fat to solidify for easy collection. Similar to how you would render chicken or pork fat. If I were making Duck stock I would roast the bones first to get a nice dark looking stock. As to other ingredients:Water to cover, a onion halved, some celery, several peppercorns (say 10), 2 or 3 cloves of garlic. possibly a forked orange or a lemon. Reduced Duck stock would make a killer sauce with the addition of brandy or wine.

I don't bake russet potatoes, but I do bake waxy red or yukon gold potatoes. I've baked them both ways; baked with oil and salt rubbed on them and and dry in the oven. And either way the skins come out crisp but it does take roughly about 1 hour at 400 F or better. As far as I can figure the oil only helps hold the salt on. Both ways the spud skin comes out nicely crisp. But the salted skin is tastier. Oh...it is fairly important that just after scrubbing that you fork a hole or 2 in each spud before baking for on occasion the spuds will explode in the hot oven, due to steam build up...which only seems to happen just prior to the arrival of guests. This creates a messy oven and the lingering smelly odor of burning potatoes. Trying to clean a oven while it is at a temp of 400F is not a good idea either. Plus the loss of the potato that exploded will set your whole 'when we will dine schedule to naught'. I learned this from experience. What you want to avoid is wrapping the tatters in foil, as this holds in the moisture and makes for a less than stellar crispy skinned baked spud...might as well nuke the damn spuds. I remove the potato from the skins using a spoon; semi mash them with stuff like salt, pepper, butter, shredded cheese, diced mushroom and crumbled bacon and return this mess to the skins for a kind of twice baked spud. Roasted garlic is a must in this mixture.

Well first off zest them prior to use, if the lime skin isn't for visual purposes. I use lime zest and juice in many things from BBQ sauces to salsa. Thin slices of lime placed under a chicken's skin is a nice change in taste.

I'm assuming by "quartered" you mean it's a whole chicken, "dissembled" as it were i.e., 2 breasts, 2 thighs, no backbone/ribs) If so then you're in luck, because not only can you basically roast it as you would a whole chicken, but you can do even better than that - here's how: Rub the chicken under the skin with a mix of softened butter or olive oil, garlic, balsamic vinegar and fresh herbs. Season. (To loosen the skin just shove your fingers gently under it and loosen from the meat - it's easy, and if you're squeamish about the feel of raw chicken use gloves. Or remove the skin entirely and go skinless.) Heat the oven to 375. When it's hot, put the legs/thighs in the oven in that beautiful Le Crueset pan. Let them cook for about 7-8 minutes. Lower the oven temp to 325, remove the pan and put the breasts in, along with about 1/3 cup of white wine. Put the pan back in the oven and cook until the breasts and thighs are done, probably another 12-17 minutes, depending on the size of the chicken. Using a thermometer is the best way to check - 160 is ideal. This way the thighs get cooked without the breasts getting overdone. And way to go for buying free-range and local. It's the best! And also, the only dumb question is the one you don't ask. ← I prefer several lime slices under the skin to butter and herbs. Are you wanting a crisp skin or no skin? This is an important question which will affect cooking temp and if to use a lid or not. Also what type of oven if conventional or if convection. As convection ovens cook faster and make for a nice crisp skin on the bird or bird parts.

I do something similar: I put sliced raw cucumbers in a bowl with sliced onion, white vinegar and sugar ← Adding some thinly sliced Diakon and a few crush red pepper flakes adds a nice touch to the basic onion cucumber in vinegar with a touch of sugar and salt. Adds a nice crunch

A multi layered phylo and curd slice? layered phylo pastry buttered and brown sugar between sheets 3 to 5 sheets ...baked and cut into smallish triangles. on 1 triangle of phylo place some curd cover with another triangle and more curd top with whipped cream. Or blind bake some buttered and brown sugared sheets of phylo pastry (2 sets); cover one set with curd. Cover that with additional baked phylo (All to fit a 9X9 pan or whatever). More curd and finally whipped cream or meringue.

look up fruit coulees and that'll help

Perhaps a fruit leather approach might be better. Or adding gelatin to a simple syrup made with oj and sugar

my tip... Any quick bread recipe that makes 1 loaf will make 12 muffins. So if you eat a muffin and can't find a recipe for it...try looking for quick bread recipes.

I'd go espresso shot. Do you soak any raisins used in the recipe in rum or brandy before adding them? Plumps them up nicely and adds dimensions of flavour to any quick bread recipe.

Most of the local IGAs have become Sobeys over the last few years and I like them. ← I agree Sobeys is a reasonable grocery store...not perfect but quite nice for produce and canned goods. I use a bulk food store for a lot of stuff and a butcher for meat...but Sobeys has a good selection of fresh seasonal produce. Not a great place for cheese though...but most grocery chains aren't. While if in a rush you good get everything for a complete meal there, other stores carry better meats and cheeses...Costco carries a nicer selection of meat and you can get something cut or modified on site...So I prefer Costco or a butcher for meats. And for cheese I go to place d'nardi excuse my poor spelling.