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Posts by Koukouvagia

Good win!
Don't feel silly @jake t buds  we all feel very protective of those tricks when it takes lots of time and trial and error for us to develop them.     I haven't had time to make a meat pie this month but I can't wait to see who the winner is, lots of good pies here!
@kaneohegirlinaz wow that is some pie!! It's like a galette, beautiful. And no thanks on the pumpkin crunch, I like the traditional pie, it's all about the creamy texture for me! @foodthatsings that looks good, what is it? @jake t buds what are you nervous about? Now you have me curious!
Mexican chili?
Incredible, I've learned something new!
Chicken parmesan
Does anyone have a good pumpkin pie recipe? Sometimes homemade pies have an awful brown blah color, looking for a pretty one as well as tasty.
I'm with @chefbuba you're using the wrong cut of meat.  I saw a show where Lidia Bastianich made this and I think this is what you're looking for.  http://www.food.com/recipe/italian-beef-sandwich-476780   Chuck needs to be braised slowly on low heat for a long time and then it falls apart.
I think that balance is the key.  I do eat a lot of processed meat like ham, prosciutto, sausage, bacon, all the pork products but I eat a lot more fresh fruits and veg than anything else.  If I was eating it all day and neglecting to eat fresh foods and downing it with a bunch of soda and sugary foods then it could be a real road to disaster.  I think people worry too much about what they shouldn't be eating, but I like to focus on what I should be including in my diet...
If you can nix the idea of cooking the turkey whole you can have a lot more flavorful options besides steaming.  Even if you create the most aromatic steaming liquid possible, chances are it's not enough to really penetrate the bird.  And serving steamed turkey for Tday doesn't sound all that appetizing to me, even if it turned out flavorful and even if you use a blow torch to give the skin a golden color.     You could deep fry it as is customary for many americans but...
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