Tropicalsenior

Welcome Neely. Thanks for joining us. It is always good to see people from other lands coming in because it enriches our cooking experience, too. Where do you live down under?

Gives you plenty of time to think about what you're going to do with all that money.

Yes, you got it. And 75 years from now when everybody else has throwing theirs away, he can put it on eBay and make a fortune.

But that's just it, the design! Look at those sculptural lines. Something with that much movement and flow is not supposed to be practical. It is there to be admired not used. Don't be such a Palestinian or philistine or something.

Gorgeous and perfect.

Not at all a fan of tofu but that looks good.

I don't recall what they used but I'm sure the results that you would get are equally edible and enjoyable.

Some are disasters, some are gastly, some recipes for two would feed a family of four for a week. If you see something labeled Grandma's favorite, don't even bother to look. My personal favorite was one called the World's Best Barbecue Chicken. Called for a whole chicken and a bottle of barbecue sauce. DUH! My next favorite would be one that they run quite frequently. Seven Can Chili. Open seven cans of stuff and dump it in the slow cooker. Abandon for 10 hours and you have chili.

Had no idea those were edible.

I don't know if it's crappy food writing or just the epitome of crappy but this showed up in my email box today. Beefy Italian Ramen skillet. I need some votes here. Should I try it or trash it.

These are the ones that I have. I have two pair and I couldn't live without them. They have saved me from a lot of burns getting awkward shaped things out of the oven and things out of the instant pot.

You are obviously not an Agatha Christy fan.

To be honest, from your initial post I had no idea of your cooking experience. I have to admit that I have never cooked one that large at home, my only experience with something that big has been when I was working in restaurants and that has been so long ago that I can't remember times and temp.

I don't know that it necessarily has to be the raw apple cider vinegar, but I've heard it a lot of people drinking two tablespoons of vinegar and two tablespoons of honey diluted with water. It's supposed to relieve arthritis pain. Some people swear by it.

The easiest thing is to cook the rib roast. The second easiest thing to do is to overcook it and ruin the whole damn thing. Most home Cooks know nothing about residual cooking and resting the meat.

A rib roast is actually one of the easiest things to cook. The real trick is to start with very good meat and don't overcook it.

It sounds like they're trying to imitate the US East Coast Seafood boil. Being from the West Coast I've only been to one restaurant that served this. They lay newspapers on the table and bring out the drained seafood which usually has boiled potatoes and your favorite, corn on the cob mixed in. It's all poured on the newspaper and you eat it with your hands. This one had a hole in the middle of the table with a garbage can underneath for everyone to pitch the shells. Everyone was provided with plastic bibs and wet towels. If you want an idea of how crazy it has gotten read this article. The worst I've seen here in Costa Rica is food served on a big slab of slate.

The only answer for baking and roasting. I actually saw a recipe the other day for a cake that said to bake it 36 to 42.5 minutes. That's what I won't be trying.

If I remember their blurb correctly, this is a group of young Chinese American people that are trying to recreate the recipes that they remember from their childhood. Mostly by trial and error.

I will never forget the worst spill that I ever had. I was working in a little restaurant in Lake Tahoe and I had just finished making a five gallon tub of blue cheese dressing. When I went to put it in the cooler, the lid came off and it landed Square on its bottom on the tile floor. The entire white blob came flying straight up like something out of the green Lagoon and hit me square in the face. I was blue cheese dressing from head to toe. To make matters worse, it was the beginning of my shift and I had to spend the entire 8 hours smelling like dog vomit. It definitely made a lid Checker out of me.

I guess that leaves out the roadkill recipe that I was planning to make for Ramadan.

And isn't it amazing how far that flour can fly. I feel for you. The last time I did that it was an almost full quart jar of Kalamata olives.

They are cooked perfectly and the key to perfect ribs is to start with the perfect piece of meat.

Patrick, would you mind sharing that link again? I seem to have missed it the first time and the results that I get when I Google it aren't very clear. Thank you.

I can't get lamb but do you think it could be made with pork? If so, could you share the recipe? It really looks good.