Hey all! I really need your help. I have a 6 ' tall, stand alone freezer FULL of ground venison and my family is getting tired of my meatloaf, tacos and chili. Can you please share with me any recipes/suggestions you all have that use either ground beef or ground venison.
My family thanks you!
Hey All!
I've seen the no-knead bread recipes that are baked in a dutch oven. Can any bread recipe be baked in a Dutch Oven? If so, how would the baking time and temp need to be adjusted?
In an attempt to reduce preservatives, HFCS, etc in my family's diet, I've started making bread using an automatic bread maker. I've been successful making white bread but when I've tried whole wheat, the loaf turns out comically bad- heavy, dry and falling apart. Any suggestions or recipes?
Hi all!
I'm currently in the 'past due' days of pregnancy...does anyone have any good 'labor inducing' food ideas or stories?
Thanks!
Alton Brown made liquid smoke in one of the Good Eats episodes. Although I couldn't it on the FN site, here is a link to a forum that discusses it http://www.thesmokering.com/forum/viewtopic.php?p=31533&sid=07d4f25fab7911c06206898044a6c0ff
@ PerkyMac...I made your Baked Corn for a party last weekend and I was SOO SOO good. I sent the recipe home with about 10 people. THANKS!
Biscotti (because isn't it supposed to be a bit 'stale') and a pound of some decadent coffee wrapped up in a mug.
I went by an Arby's today and they too have a 'Southern Style Chicken Sandwich' ! Unfortunately... I wasn't able to try one...after I placed my order, I reached into my bag and realized I left my wallet at home..DOH!
Has anybody tried the Arby's version?
I used to wear my wedding rings ALL.THE.TIME...then I became a stay at home mom. Between cooking, cleaning, making bottles, cleaning some more and changing diapers, my rings are better off safely tucked away in jewelry boxes.
mmmmmmm..chocolate and coconut...can I come over?
Riordan's in Annapolis...I have so many great memories there...my parents took me there as a child ( my brother and I would always get the new england clam chowder and potato skins), first date with my husband, Saturday nights with friends. Im getting weepy just thinking about it ;(
ugh. The smell of it gives me a headache. Same with some of the hickory-smoke-flavored barbecue sauces. Maybe there's a good one out there, but I'd rather do without.
I insist upon using it when I boil my ribs but you have to be careful not to put in too much otherwise that is all you will taste.
Be careful only to use a little bit, if you use too much it will make you gag! I use it in my veggeroni seitan and its ok as long as its not overdone...
Hmmm spectacular drops in my past include a tortiere that was baked in one of the infamous dollar store foil pans mentioned above. Ex hubby took it out of the oven, the pan folded and efficiently dumped the entire thing on the oven door, which of course, was hot so the contents COOKED onto the door. Then there were the hamburger condiments that were sprayed onto the living room wall when I tripped on my boyfriend at the time's cast. My mom once dropped an entire roast chicken on the floor with company sitting in the next room. I once flung a plate of spaghetti with meat sauce clear across the kitchen (I kept a hold of the plate but the contents went flying) when someone scared me as I was serving myself from the stove. Peppercorns are a nemesis. Oh and then the time I had raw cookies sitting on top of the stove waiting to go into the oven. Opened the door above the stove - my mom had not wrapped up the bag of rice correctly and it poured directly onto my cookies.
As a general rule, we salvage all we can! The cookies were, however, a tad crunchy!
Drop stuff on the floor on a regular basis. I reckon eating it gives me fantastic immunity from almost everything. Obviously not fond of basset hound hairs on stuff, so they get washed off if I can get to the dropped goods before the basset. Meat is definitely washed. We worry a little too much about bacteria. Food safety is necessary. But too much sanitizing leaves you open to food sickness when you travel to other countries. Why does the US think it can't eat raw milk cheeses under 60 days' old? Are the French and Italians dying like flies? Why do cured meats from Europe have to be pasteurized? Do you think if an Asian, a Latino or an African in their own countries tosses food when they've dropped it? It's a privilege of the wealthy.
Just thought of something else.... I bet CFA's Sandwichs are less fats then mcdonalds, im not sure on that one, i forgot how many calories and fat is in a CFA but know that its really not to bad considering its fried and its fast food.
I just noticed all my spelling errors on those comments, i spelled sandwich wrong like 100 times. sorry
Oh yeah and the CFA that i work at uses homemade biscuts, i know that some CFA's use frozen biscuts but not all of them.
I would just like to comment to the person who said that the secret to the CFA sandwhich is that they marinate the chicken in pickle juice. I have worked at a CFA for 6 years now i have been a manager for 3. We do not marinate are CFA Sandwhichs in pickles juice. Our Grills and our old strips are marinated in pickle juice but the regular CFA is not. The secret to our Sandwhich and what makes it 100 times better then Mcdonalds is that its FRESH! not frozen, we bread ALL of our chicken (except the Chargrills of course). When i think of Country fried Chicken Sandwhich, i think of fresh chicken, not a frozen patty that gets reheated. We also have a timed holding system, if the chicken has been sitting for to long we can't serve it. I dunno that all Chick-Fil-A's follow this holding system but i know that they are supposed to and the CFA that i work at in Kentucky does follow the rules.Also, our bun is evenly buttered, the mcdonalds sandwhich above looks as if they used a squirt bottle to spray the butter on. Something i did notice about the CFA sandwhich above is the pickles, they are supposed to be evenly placed on the bun, not over-lapping. Something else that makes the CFA sandwhich is the foil steam bag that we put are sadwhich in, it keeps the sandwhich hot and very moist. I do find it alittle bit weird that the Mcdonalds sandwhich costs more then our CFA sandwhich though considering that its a frozen patty and also its MCDONALDS arn't they supposed to be really cheap? Well with the quality of there food the whole menu should be 99 cents. I have worked at CFA for 6 years now and yes i am tired of eating there 5 days a week, (i eat chargrills everyday almost) i would still, hands down, chose CFA over mcdonalds.
We do have a new limited time coffee carmel milk shake that is out of this world and you should try it. Also we have new chicken strips (no longer marinated in pickle juice) that are amazing as well. Oh and our new Chicken Salad recipe! yummy!
Side note- KFC is the only other place that i know that breads their chicken but i know that not all of their chicken is breaded, i know that the popcorn chicken is frozen, not sure about the rest.
vox8light: I wanted to ditto what you say. We live in Atlanta too, there is just no comparison between Mc Copy and Chick Fil A. Ill take Chick Fil A. Their biscuits rock too. When ever I have to go down to Macon, I stop at Chick fil a for breakfast. MMMMMMMMMMMMMMM
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