Food for when you (or your loved one) is sick/has a cold????

What works for me is Hot and Sour soup from my favorite Chinese restaurant. It is like I crave it when I'm sick. When I eat it, I feel tons better afterwards. I can breathe better and it soothes my sore throat. Plus it is delicious.

Cook the Book: 'Italian Easy'

My homemade spaghetti sauce. I kill the other competiotions at our work food battles. Everything fresh.

Do You Hate Popcorn?

I hate popcorn, the smell literally chokes me. I hate going to theaters because of it. When we do go, of course hub and kids want popcorn and then their popcorn breath nauseates me. Oh how I suffer!! Of course at work there is always the person that burns it and I have to shut my door to escape the stench.

What do you like to cook on a long Sunday? you live in California? Just wondering since the dishes you mentioned are part of my ongoing menu, and the favs of most of my friends who live out here.

Cook the Book: 'The Art of Eating In'

Having grown up cooking, it is hard for me to justify spending $$$$$ in a restaurant when I know I can make it at home. We will see an Ad for a special in a restaurant and talk ourselves out of it and make it at home where we know exactly what goes into it.

What kind of chocolate do you prefer?

Cadbury's, but only brought over from GB by friends...not here

Weekend Giveaway: California Wine Club Membership

Zinfandel, Pinot Noir or Shiraz

Cook the Book: 'Mad Hungry'

Carnitas, warm corn tortillas, beans, rice, salsa!!

Super Bowl Giveaway: The Bacon Explosion

I used to have trouble choking down the pills I have to take for controlling my cholesterol, but it’s a lot easier now that I wrap them in bacon. ~ Brad Simanek

Eat for Eight Bucks: Creamy Cabbage and Potatoes

I just looked in my fridge at a forlorn head of cabbage....thinking what to do with it. Now I know. Can't wait to try this recipe. Also LOVE Bubble & Squeak!

Seriously Delicious Super Bowl Party Giveaway: Mike Mills Baby Back Ribs and Pulled Pork

Smoke curling, rises
Meat o'er flame charred by embers
Primal taste of pig

Cook the Book: 'The Best Soups in the World'

I love cabbage rolls, but my family not so much...and we love soup. So one day I made a soup with all the ingredients that are in cabbage rolls..using ground beef, rice, fire roasted tomatoes, tomato paste, onions, beef broth, herbs, and chopped cabbage. They loved it!! Very healthy, also.

Poll: What's Your Favorite Kind of Pie?

Where is chocolate cream pie, ans mincemeat pie.. My favorites.

Grown-ups should not eat SpaghettiOs

@dbcurrie, you are right...after reading through all the posts I lost track of the original post and was centered on all the anti-Spaghettios comments. I agree, I hate the odors of the foods my co-workers heat up in the breakroom microwave...popcorn, which is usually burnt, frozen meals, with the fake italian sauce and garlic stench. Gags me. But, the comments that "adults shouldn't eat spaghettio's", I don't quite comprehend. If they like them....go for it. Everything in moderation.

Grown-ups should not eat SpaghettiOs

Oh, I'm asking for it here, but aside from the breakroom smells...(ugh, a girl in my office loves to reheat her last night's fish dish), but other than that...why should anyone feel guilty about eating what they grew up liking to eat? I pretty much can make anything, but occasionally I still like creamed tuna with peas, spam, and potted meat. I don't feel bad about it. Comments?

Cook the Book: Cooking Under Pressure

I have a stainless steel 13 x 9 inch roasting pan that I have had for 30 + years. I have gone through sets of pots, pans and other gadgets, but I still use this pan weekly, and I will until I can see through it!!

Cook the Book: Make it Fast, Cook it Slow

Believe me, at one time I had a metal spoon, frying pan and plastic bowl and fed 30 - 40 people at a time....but tea kettle.

stuffed cabbage variations

I LOVE cabbage rolls, but not so much my family... until one day when I tried something new: I browned ground beef, onions and garlic. Put it in a crockpot with beef broth, crushed tomatoes, thyme, bay leaf, a little rosemary, diced cabbage, worcestershire sauce, tomato paste and long grain rice. Let it cook for 6 hours. It was delicious!!! I ate it for days!! You need to adjust the seasonings to your taste. I hope someone tries this.

Prime Rib Help!!!

@thereal and NWcajun...sadly the crowd included my husband and mother. I will never make the prime rib for them again. I was so frustrated with them!! I should have made a tough-ass sirloin roast for all the good it got me!!!! Very sad!

DVD Giveaway: Food, Inc.

Less fastfood, more homecooked meals using fresh ingredients from Farmer's Market. Less processed foods (miss my beef bologna).

Cook the Book: 'Jamie's Food Revolution'

Quesadillas. I usually have leftover meat of some kind. Add beans, salsa, cheese....quick and relatively healthy meal.

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Smoked babyback ribs made in my backyard smoker, delicious!!

Prime Rib Help!!!

UPDATE: Prime Rib was excellent. Sadly the crowd does not like medium rare, so I roasted til center internal temp was 145. Carry-over resting raised temp to 153. Everyone wanted an end piece!!!! I took a cut out of the center which was totally medium rare and delicious. Used drippings to make a fabulous Yorkshire pud, mash, roasted brussells and carrots, and gravy. Citrus Buttermilk Cake for dessert using oranges and lemons from my trees. Excellence? Check!!!

Prime Rib Help!!!

The Kenji method it is. It's in the oven, probe thermometer inserted. Looks GREAT!! Thanks for the advice. I will post the outcome.

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Ham, Chipotle mustard, swiss cheese, grilled, eaten, yum

Prime Rib Help!!!

I have never made prime rib. I hate fatty meat, and when I was 3 months pg with my son, my family went to a restaurant and had prime rib and I almost gagged with the amount of fat they were consuming.

So today, I am in the grocery and notice prime rib was on sale for 4.77 a lb. Quick research on my phone told me the less fatty piece is the "small end" or "end cut". Asked the butcher for one and he handed me the most beautiful cut of beef I have ever seen!!!! Thin fat cap and excellent marbling....I think can eat that!!!

So...please!!! Tell me all your tips and tricks for the perfect prime rib that I'm making for New Year's Day dinner!!! Temperature, rubs, etc!! Thanks!!

96/4 Ground Beef

Ok, I went to a local Smart n Final looking for hamburger that I could cook up quickly into burgers after a hard day at work. There was this chub pac of 4% fat hamburger that I grabbed. I took it home and made burgers out of it. Worrying about the lack of fat I seared them off gently, and turned the heat down and finished the burgers to 140 degrees, approx. 5 mins. total. Took them out and covered them to rest to raise the temp. The result...cardboardy, grainy, tasteless, chalky, nasty. Has anyone out there used this 96/4 type of hamburger? Any success stories?? What on earth is it here for???

Does Anyone Out There Make Homemade Corned Beef?

My family loves corned beef, but hate the fatty flats that come on "sale" before March. I've always bought the expensive corned beef rounds, which are less fatty and are delicious. My goal this year is to try to make my own, buying some round tip roasts. I have done a lot of research for recipes, but I'm not sure how the end product would come out. Do any of you make your own corned beef? Can you give me some tips, tricks or recipes?

Ok, I will follow do you say Jalapeno

I love watching food shows, but sadly I've never heard of a chef who says Jalapeno correctly. Emeril makes me cringe. Being from California and living in a Mexican Food mecca, also being able to speak Spanish....Jalapeno is pronounced...halla-pen-yo. With a tilde over the 'n'. Not hollowpen-o, or hallowpeenya, or any other way.

Also, hearing skawns for scones, paystees for pasties, (even by Alton on a pie episode years ago...I guess he's never been to a Las Vegas show)...drives me nuts.

What mispronunciations of your favorite foods makes you cringe? What are the correct pronunciations?

Parents with different nationalities, what do you still make?

My dad was Hispanic and was raised in the barrios of San Francisco and my mother is British…military family. I spent 18 years of my youth in England and returned back to the States at age 19.

My mother was and still is an outstanding cook, baker, and taught me everything I know. Back then, she tried to make recipes to the tastes my dad preferred while dealing with the poverty level income that a military man at that time made with a family of 8.

Back in the USA, mom came up with some strange but wonderful dishes, like chile made with ground beef, kidney beans, onions, garlic, etc and served over mashed potatoes.

My question is this. Has anyone grown up with mixed heritage parents? How has the melding of cuisines colored your current culinary lifestyle. If so, what recipes were adapted to meet both tastes?