rooftop1000

Last night was pork tenderloin that I pan seared and covered with hot pepper garlic jam (from a recent garlic festival) and finished in a hot oven to 140f Served with homemade butternut squash ravioli in a sage and brown butter sauce and asparagus we then discussed weather anyone else in our family would eat pink pork...naaaah tracey

like this one? http://cgi.ebay.com/1950s-Vintage-Italian-...VQQcmdZViewItem T

todays breakfast was a leftover pepperoni calzone made with homemade ricotta ....then I had cereal for lunch, go figure tracey

I made wonderfuull stock for a fried bird carcass...actually the least greasy turkey stock I have ever seen And here is a photo tutorial on one way to make gravy http://thepioneerwomancooks.com/2007/10/tu...gravy_baby.html tracey

This episode made me feel so much better about my 20 yr food service "career" I am sorry a group of whiny professional chefs can't cater? Off premise catering is a pretty damn big industry, from a big ass wedding in a park to little Jimmy's christening. How about deli food, you make it, you chill it, you put it in a display case and hope someone buys it. And once they get their catering or deli food home you really hope they heat it up right and dont make YOU look like ass in front of their guests. Since it isn't the clients fault they reheated that turkey dinner for 3 hours because someone was stuck in traffic...it's the caterers fault for giving them food that doesn't reheat well....Most food doesnt reheat well but people keep buying it. OK there I feel much better tracey

The first time I was tasked with making gravy at my Mother in Laws Thanksgiving dinner I was presented with a measuring cup filled with the pan juices and a pot. OK so far right? Apparently the dear woman had jammed about a cup of butter under the skin of the turkey and that 2 cup measure had about 1/4 cup of non-fat liquid. I sent one of the kids around the corner for 2 cans of chicken broth, which I brought to a boil, added what I could separate out of the "drippings" and whisked in a white wine-flour slurry. TADA gravy. Now I make a nice stock the day before and bring it with me tracey

Now with a receipt that isn't by category we can tell how you put things on the belt also...Frozen near the end, produce at the begining....etc tracey

Could it be that this is just fries with really good gravy... if Stoofvlees is Carbonnade and Carbonnade is stew made with beer, beef stock, and mustard...etc (which is going to be dinner sometime next week) You either need someplace with a great winter stew menu and fries or to start making some gravy Sounds good though tracey

Here is a listing for a market that might be interesting http://www.beta-stuttgart.de/de/index.html and this is where I found it http://www.toytowngermany.com/search/?q=stuttgart Tracey

A cooler can help keep some of the veggie sides warm for at least 30 min. But I do use both the grill and the microwave on Easter (my big assignment). I can actually plate most of the vegetables the night before and nuke them before dinner. I actually prefer this to warming in the oven because then the dishes arent too hot to pass around the table. But if you can make the vegetables ahead in the morning and use oven proof serving pieces they can all be popped in the oven for 30 min while the turkey is resting under a foil tent (must rest the turkey or all the juice pours out when you carve it) Do you know how to make gravy, if not practice now or buy you favorite and have it in a small pot ready to heat. If you are making real mashed potatoes boil them to be cooked around when the bird will come out of the oven. Lift turkey to platter and cover - Stuff all the sides into the empty oven to reheat - Finish mashed potatoes with milk and butter and salt - Make gravy with the pan drippings and broth or Mix - See if someone wants to carve - Put food on table - Have a bottle or glass of wine tracey

That tuna plating is outrageous...and I think I really want some steak right now its funny I misspelled tuna as tune...I guess it would have worked anyway tracey

Last night was a nice dish of pasta shells with beef meatballs and some homemade ricotta cheese to swirl in tracey

I just scoop 'em after steaming...never tried peeling one I do like power tools though T

look through a catalog until you see something that makes you say "wow that would be so cool to play with"...something you just might not buy yourself...like one of those cutters that look like old skool pencil sharpeners...they turn hard fruit/veg into spaghetti...heres one http://www.target.com/gp/detail.html/601-4...gt_adv_XSMG1060 Tracey

Rebecca that recipe reminds me of the "sabbath switch" manufacturers had to add to new ovens. Most new ovens come with a safety that turns them off after so many hours assuming you forgot to. Observant Jews had to convince them to put in a switch to overide the safety so they could have hot food on Saturdays. Glad to see you back tracey

About 3 hours ago while deciding between looking for a job or raking the leaves, I had a better idea. Make ricotta for the first time, just for the hell of it So I did, I raked the leaves too later..... tracey

I just put a small spaghetti squash right in the roasting pan with the chicken for the full 1.5 hours. I cut it in half lengthwise and scooped the tiny bit of seeds/gook. Then you take a fork and start scaping around the inside, it just starts to shread and fluff up. I pulled it all up and out so I could S,P, and butter then tucked it back in the shells tracey

In Northern NJ sausage gravy would get you either a HUH? or a nice Sunday meat sauce for spaghetti. If I said sausage gravy to my mother she would say she likes meatballs better tracey

I was craning my head around as we passed it Saturday, thinking well we are pretty far from home and should really try it now. But I kept my mouth shut, both in comments and more food since we had just had lunch. I do like the words "fatty pastrami" though tracey

I refuse to say how long it took me to find this site, but I KNEW I saw this somewhere in the past 2 months....apparantly on Iron Chef. Its not looking good though http://kitchen.apartmenttherapy.com/food/g...ar-syrup-034301 tracey the chocolate first just might work - I was also thinking mayber a quick dip in powdered sugar first Oh yeah on Food Network tonight someone mentioned that Crispin apples dont brown off as fast as most

We finally opened our very last wedding present, well we unwrapped it over six years ago. Today we made our fisrt batch of icecream, triple chocolate. It has cocoa powder, melted semi-sweet chocolate, and white chocolate shards. I just dug around the web and used a recipe that we had all the ingrediants for on hand... tracey

MMmm pot pie Tonight was roast chicken with fresh sage, buttered spaghetti squash, and roasted yellow and red beet salad tracey

I can almost guarantee I was the only one on my block having biscuts with sausage gravy and eggs over easy today tracey

If you took them......show me all the places I missed when I stayed in that neighborhood T

This sounds like your basic cheesecake pan..removable bottom, clamp on the side ...if you line one of your round pans with paper or foil you should be good to go tracey springform....thats what its called