lindag

I use mine mostly for shredding cheeses. I need to expand my horizons. That's the problem when you cook mostly for one. Often it takes more effort and time to clean the clean the damn thing that nit does to just use a knife.

Thanks for that valuable tip on thawing sous vide. I had no idea; that could be life changing for me.

I am thawing a whole bone-in turkey breast. As I'm quite new to this method I'm not sure how best to go about this. I've Googled extensively but most of the directions seem to be confusing and/or contradictory. Any advice or recipes you'd recommend?

I blended up a quart and a half of easy eggnog yesterday. (I will make the Everclear nog as soon as I get mor eggs, milk and cream). This recipe uses just whole eggs and sugar, milk and cream, cognac and bourbon and nutmeg and cinnamon. Easy and quick to make. It's in the fridge now and will be ready to drink tomorrow.

Apparently ATK now has its own shopping site. They have some really nice equipment on sale now. Check it out. I do not know if you have to have a membership to access it.

I've beeen doing a lot of Asian style coking recently and have been wondering about the types and brands of this. Any you like particularly well? Taken cold or warm?

I have to admit that I've never had creamed spinach. This is going to change very soon.

After I saw your last post with the image of that salmon I had to make i as soon as I could get my hands on a nice piece. Last night I had that for dinner and it was really good.

I came across a new recipe earlier this week that I just had to try. I do love cabbage in any form and this one reminded me of Pennsylvania Dutch soup my Mom used to make that I've never been able to fully re-create. Mine is cooking away in the crockpot now. Recipe

I had to post about the Chicken ala King I made last night. It was crazy good, much better than I would have expected. Recipe here.

Tonight: A throwback recipe of Chicken Ala King served over freshly baked biscuits. Comfort food for sure.

Ooh! I am SO making this!

Dinner last night: Spatchcocked Cornish Game Hen roasted in the oven along with Stove Tope stuffing and Bisto gravy.

I've heard from a couple of sources who've built their outdoor ovens that they're are really not practical because it takes an enormous of time to get them up to the proper temperature. None of my own personal experience.

Today's lunch, Chicken salad with craisins on Amish whole wheat bread.

Says you. I'd do much better with Minnesota's cold.

My Mom always use that to make our SOS which I loved.

This probably could have gone into the 'Ill never again' thread. I made the mistake of buying a 1# bag of luscious cashew from Nuts.com. Took me no time to finish them off.

@JoNorvelleWalker, For larger loaves I've seen coverings like produce bags or the plastic grocery bags used. I think it's important to cover the loaves. Sometimes I've just used a large damp dish towel.

The very first thing I'm going to do is locate some Everclear!!!

What kind of oven do you have that goes to 550 degrees?