rooftop1000

this years christmas roast was similar to Chef Crash's...only aged 5 days about 8.5 pounds done at 275 for 3 hours which shocked the hell out of me because that was a full 3 hours before dinner time. I tented it and went on with my day...I had pulled it at 130 degrees and it carried over to 145, then my thermometer went insane. I was pulling the rest of dinner out of the oven and checked the temp, 247 that was the meat not the oven. I ran and got a different battery and that helped ever so much....now it read 300. My daughter said it can't really be 300 - poke it. So I poked it OK it wasn't a brick, but was it cooked at all? I had no idea at that point but figured if it was raw I could break out the griddle and play short order cook. It was fine and I need a new thermometer tracey

if they made it attractive, there are probabley people who would want it for a joke anyway tracey

I wasn't able to pick mine up until yesterday but it's currently breathing like a fine wine. I did the 200 degrees 'till done last year and actually just pulled it about 2 hours before dinner. It did it's carryover rise and then only fell about 5 degrees in that time. I am just worried...this years is twice as big at 10 pounds and I havent done this enough to have any concept of how long it needs. tracey

There are now a few Cupcake bakeries in Ridgewood, I dont know if they do sugar free but...might be worth a shot tracey

Barring Rain or High Winds...we are deepfrying...everything I can think of. So far we have that good old free supermarket turkey assorted root veg run through the regular slicer or a rotary slicer to make curly fries thinly sliced onions and jalepenos dredged in cornmeal other veg battered mozzerela sticks mini corn dogs pickles cod fritters churros apple fritters I am thinking about injecting one side of the turkey with Jerk Seasoning, just have to decide weather to infuse the seasoning into broth or melted chicken fat and sure if ya want to "come up the mountain your invited" LOL tracey

Todays dinner was an experiment that started a few weeks ago when I decided to take the last bit of Sauerbratten and make dumplings out of it with Wonton wrappers. Today I carmelised two large onions with some garlic and added a touch of worchestershire sauce and equal parts beef and chicken broth...aka onion soup. I added the frozen dumplings and served with a dollop of sour cream on top. this will happen again.... and I have about a cup of soup left to start gravy for the roast on christmas tracey

I am a firm believer of a touch of cayenne in hot chocolate tracey

One word Microwave You can use as little as a tablespoon of butter...or as much as you want just heat the butter in a large plastic bowl and add marshmallows keep an eye on them that they dont puff to the top of micro when well puffed/soft add rice krispies. At his point I usually Eat. Hot, Out of the Bowl but you may proceed as usual for you and slide the whole mass right out of the well lubed bowl. tracey

Steve this store in NJ has the case you are looking for and might be small enough to actually answer your question LOL Corrados Market 201 Berdan Ave Wayne, NJ, 07470 973-646-2199 Website: http://www.corradosmarket.com http://www.facebook.com/corradosmarket

Well I luckily havent seen that yet...but, I have occasionally gotten chicken breast that seemed overly firm when I butterfly them raw, like fibrous layers in the breast and they conversly feel soft when fully cooked. I have had both my husband and daughter spit out fully cooked chicken. (having already noticed something odd I told them to shut up and eat) Last week boneless breast were on sale but they seemed to have striations that made me think they might have that weirdness Any ideas? tracey

My first thought was apple pie flavor...but the peach would be tasty warm too or cherry chocolate. Some of the Mexican ladies I worked with made a very thin oatmeal that they drank out of mugs and a rice drink maybe flavored like Horchata tracey

Now I "have" to go buy another bag of candy corn and eat it in honor of Ruth's mother...that will make 3 this week tracey

flourless chocolate cake

We actually had this discussion at work last week (morphing from how someones dad got hot Arepas with fried cheese and the kids got it all cold for breakfast) My version of toasted cheese is all about the poof of browned cheese, I put 4 or 5 Kraft slices on the bread and wait, and wait until the moment of Puff and Browning. That puff is removed to a plate...repeat 2 times removing browned crust to plate then eat all componants I now know that you can just take shreaded cheese and fry it up in a pan when I want brown crusty cheese Mostly pan fried grilled cheese sandwiches now, best with bacon in them tracey

...and this looks fun http://www.archive.org/details/bettycrockerscoo00croc tracey

this site has a few versions available http://www.alibris.com/search/books/qwork/9783694/used/Betty%20Crocker%27s%20Cookbook%20for%20Boys%20%26%20Girls tracey

This talk of 1/2 tbl or 3tbl of butter made me go look at a standard box to see if they had changed that since I last bothered to look. The regular Kraft dinner box say 4 tbl of margarine... I do like the newest commercial for Cheddar explosion with boy describing his dads' love of cheese.... tracey

My daughter is leaving for school Monday...moving 3000 miles with 1 suitcase. We have to order all sorts of stuff and have it delivered there, they have a full kitchen on the floor and fridge/micro in their rooms. She is musing to herself that a pot might be as good as a pot and a pan. I think she will be living on dumplings from Oaklands Chinatown. If anyone has any castoffs in Oakland let me know LOL tracey

With the frozen pre-cooked New Zealand mussels I just saute some garlic in lots of butter, add a splash of wine and lay in the frozen mussels meat side down to heat through. The NZ are always on the half shell tracey

Their burgers are good but I can't walk in there without getting the Spicy Chicken sandwich, the fries are fine. Certainly a better experience overall than McD or BK tracey

As far as all the salads go don't forget the celery...One local health official tried very hard to get my boss to blanch the celery for all our deli salads, to no avail the old man came up with another idea tracey

Most of my Facebook friends want to know if I have started raising pigs because all I talk about is cooking pork...People who come to eat said pork know I have no room for pigs tracey

Here is a link to a vintage cookbook seller.... http://search.rubylane.com/search?page=1&ss=cookbook If you see any familiar covers they will answer questions. I recently found the cookbook I was searching for at grandmas...YaY tracey

Do I win a prize? http://www.imofood.com/index.php?categoryId=9325 A touch of ImoFood's Kosher Fish sauce will definitely spice up your Thai and Vietnamese dishes. tracey

Whoever wrote the latest "livability index" has not eaten in Cleveland...We are in tracey