MasteringTheFlame

It all comes down to what I have on hand. The majority of the time I'm fine with butter and salt & pepper. If I have it on hand I prefer to top my with sour cream. Of course if I go to a baked potato bar, it is no holds barred...everything goes on it.

The majority of the recipes I have from my grandma are cookies and other desserts. Although I do have some other old recipes such as liver dumplings.

It should be just fine. I've frozen cream soups before without issue.

My favorite beer really depends upon the season. It really changes with the weather. However I really prefer Belgian beers. I really like Saison and Belgian Dark Strong. I do like robust porters as well.

I had Summit's Biere de Garde, it is the 14th beer in their unchained series. Good stuff! I gotta brew a biere de garde again.

A great way to cook up the moose roast is putting it in a crockpot. First I would brown the roast on all sides, then put it into the crockpot. I'd add any sort of seasonings you like, but a simple thing to do is just put in a pack of dried onion soup mix. Add about two cups of apple juice, cover and cook in the crockpot for about 6 to 8 hours. It should turn out pretty tasty and tender. You can also take some of the liquid out and use it to make a gravy.

The majority of the time, I just score the fat and baste with brown sugar and butter or maple syrup. I've also had them glazed with dijon mustard, although I haven't made one myself.

Wow, I'm jealous, I wish had a few of those trouts. I'm partial to grilling or smoking trout. Having as many as you do, I'd smoke the majority of them.

I like grilling squash on my Weber too. If you are going to choose between a microwave and a toaster oven,definitely go with the toaster oven. I just don't think the microwave with give you as good a result as using the TO. As far as flavorings a lot of the time I'll just add some olive oil and cracked black pepper when roasting, then add butter just before I eat it. I also really like adding maple syrup or brown sugar and butter when roasting them.

If it is already pre-brined you will want to leave it as is the work has been done for you already. I prefer to brine them myself too, as it gives you more control with your brine solution and seasoning. Since it was given to you, just run with it and see how it turns out.

Steak sandwiches. I take a bolillo bun, spread on some garlic butter, then add a slice of provolone cheese. Then I will top it with the warm slices of steak, and some grlled peppers and onions. It is so good.

I've been brewing beer since 1998. It is my other passion besides cooking. I just wish I had more time to do it. I used to brew a batch every two weeks. I've been on a German Lager & Belgian beer kick lately, so I've been brewing lots of them. I really like Saisons, so I brew them a lot. I want to get a good German lager brewed up soon, maybe a Helles. I'll definitely get an Oktoberfest brewed up too. It is one of my favorites.

Sauces that are hot for the sake of being hot are just wastes of good ingredients. If you enjoy Tapatio, try Cholula...great smoky flavor with the vinegar/pepper bite. I completely agree. Thanks for the Cholula recommendation, I'll have to see if I can find that one.

I think that's the way it goes. And cheap ingredients as well. One should understands that you can't get good pizza and salad for $5. It keeps me interested what that's made of?)) This kind of restaurants don't work for their own detriment it's clear. So avoid fast foods if you can. It's no good. Yeah, I've yet to find any really great pizza at a $5 pizza buffet. But places like that are great for taking a group of kids for a birthday party.

To reduce the saltiness in slices of ham, you can soak them in milk for around 20 minutes. Rinse them off then dry them with a paper towel. The ham will not pick up any flavors of the milk.