Posts by elizabethbryce@

Searching recipes via google is fun and straightforward, well, at least according to me.... I love to do this especially when I have something in the fridge I would like to cook that day or scheduled a particular meat for the day....

I had been taught that those that do not have their veins behind their backs isn't the fresh anymore. We grew up having shrimps and prawns and lobsters/crayfrish that are still "moving" so to speak...not those ones that were...

We went shooting at a target range in Arnold (Missouri) yesterday morning with some friends, then had lunch at a nice restaurant somewhere...talk of political correctness stuff...Due to the climate of political correctness now pervading...

Since there is only hubby, doggie and me, I cook a whole heap of winter soup and stop short of putting all the vegetables in. What I do after cooking the soup/meat base, I just get some containers and portioned them for 3 each...

Yes, it did...thank you very much. Izzie.

sorry, I jumped too quick. Forgive me???:blush: This thread is really very helpful...I have read through it and I had learned a lot. Thanks. :bounce:

I did mention that vinegar cuts through the grease??? Despite my long explanation, perhaps not....:blush:

Oh geez! thanks everyone for this thread. I had just finished reading it and learned a thing or two about barbeque-ing...perhaps when hubby goes out somewhere i can start the barbeque too on my own, see around here, "it's THE man's...

I cook my own tuna or salmon. I can't get it perfect yet as I like my fish more on the Asian side of cooking than the American side. This is mainly because when I first came to live here in the US, I became sort of "flavour of the...

Having grown up near the seas, I always like fresh shrimps and prawns and lobsters/crayfish. I can eat them 365/24/7. But this is just me...In my experience, fresh seafood e.g., shrimps has to have its head on and not chopped off. The...