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cookwithsusan

I love food and the magic that can happen when assembled well.

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  • Favorite foods: I love all types of foods and want to try everything at least once. Not Andrew Zimmern over the top cuisine. Simply a variety of tastes from each and every culture then I can attempt to figure out how its made.
  • Last bite on earth: Hard to say. Sooooo much food and sooooo little time.

Lemon Ice Box Pie

Yummy. This is going to make my husband very happy.

Wild Turkey 80 proof

From what I heard, its a whole new recipe and yes they are attempting to market to a younger crowd.

Sandwiched: Cinnamon Roll Waffles with Bacon-Apple Frosting

I was intrigued at first so I kept reading and I'm glad I did. The last paragraph had me rolling with laughter.

Seriously Asian: Snow Pea Tips

Thank you for this great post. I am quite excited to cook and eat snow pea tips for the first time and I was very fortunate to have very few curly tendrils in my bag of pea tips, but why do you need to remove them? Just curious?

No Boil Lasagna

Thanks for all the comments and tips. I am a new fan of these no boil noodles and must have just been lucky that they turned out so well.

What would you do with a can of hominy?

Hominy is also a wonderful addition to chili or soups. I love the hearty corn bite that it adds.

Dry Chicken

I second that. Good advice Amanda. Very clearly instructed.
Cooking the meat/chicken portion of any stir fry and setting it aside while cooking the veggies will keep it moist.

What is your absolute favorite go to recipe?

alosha7777 thanks for the new foodie word "spatchococked" I have always referred to it as whole butterflied chicken.

Poll: When Did You Learn How to Cook?

My parents had a small coffee shop from when I was 2 years old. I started working in it from the age of 7. Standing on orange crates to wash dishes and by the time I was 10 and tall enough to efficiently reach the grill. I was a short order cook along side with my dad.

After growing up in a restaurant I swore that I would get out of the biz. Well, I'm still in it and spend most of my free time in my kitchen.

Ho/w do I make a good steak?

Selecting the right steak is the most important part of ending up with a great steak. My top picks are N Y strips, Rib Eye and Sirloin. http://susan-thinkingoutloud.blogspot.com/2010/06/perfectly-marbled-new-york-strip-steaks.html. My first choice cooking method is a hot charcoal bbq for about 5 - 6 min. per side depending on how thick the steaks are and your personal preference to done-ness. In my opinion a steak cooked beyond med is no longer a great steak. With a little practice you will know when your steak is cooked to your liking. The resting period as several have stated is very important and I prefer to salt the meat after it is done cooking with Kosher salt and black pepper, not before. To prevent the salt from drawing out the moisture from the steak. Hope that helps.

Wild Turkey 80 proof

I have been a big fan of 80 proof Wild Turkey for years. Recently they discontinued the 80 proof for a new 81 proof. I want my 80 back. If it ain't broke, why fix it? I don't like it, what's your take?

No Boil Lasagna

I just used no boil lasagna noodle for the first time. I was amazed at how well they worked.
What are your tips and tricks when you use them and are there other uses for them besides lasagna?

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