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Posts by redvan

I made a large lobster tail this evening and although I may have overcooked it a tiny bit (it was still slightly frozen so I gave it a few minutes more). When I got down to enjoying it, I noticed there was a faint hint of an "off" aroma and i was wondering what this could be. It wasn't mushy or discolored but wasn't as buttery smooth in texture as I was expecting, and this "off" aroma bothered me.   Any ideas...?   Red.
Thank you all, that was a big help.   Red.
Ok , I'm older and I recall a time when canned goods were stocked in fallout shelters for who knows how long.   So now-a-days, when when should canned products be tossed?   (I seem to also recall my father telling me to toss any can that was puffy at the ends otherwise, it was good to eat.)     Red.
My wife is under the impression that the "best by date" stamped on the bottom of canned products such as soup and such means it needs to be thrown out after that date.   I say that is only a guideline as to the best taste and by no means should it be considered an expiration date.   Can you clarify this please...   Red.
VINDICATED...!   Tthank you all.   Red,
When making pulled pork, my friend and I were discussing what the internal temperature should be.   I said that when making this dish, you should go more with a time rather than temperature because you want to be able to pull apart the meat. A long slow cooking process would render the results required. Cooking to an internal temperature of 140 would not allow the collagen to loosen up enough to allow pulling apart of the meat. He insisted it would.   It seems to...
A week ago, I had a dinner party where I over estimated what I could cook and serve so there were some things left over that never got served and today I discovered one of them - 4 skirt steaks marinated in olive oil, garlic and worchestershire sauce. Two per ziplock in the back of the fridge.   Question: still viable or should I just have a funeral for them?   Red.
Hello all, I have some sliced pork tenderloin meat left over from a supper party and was wondering what to do with it.   I figured I'd wrap some up in foil and toss it into the oven at 350 for about 15 minutes to heat it through and then serve some sort of sauce or gravy over it like a au jus, so as to not cover the meat and hide the flavor, just enhance it and add some moisture.   The problem is I do not have juice or drippings from cooking so how do I create...
Well, The party was a smashing success except for the fact that I bit off too much to chew, meaning I tried to cook too much food for entrees and appetizers and while trying to get the entrees complete so I could put them in chaffing dishes, I fell behind on the appetizers (actually forgot all about them) so dinner was served late. (Having a new kitchen is nice but it's still the same size stove with only one oven and four burners.)   However, I took a little...
Hello fellow food enthusiasts, I'm having a party and I'll be serving several pork tenderloins, 2 or 3 each of the following; an herb crusted, a bacon wrapped and a dried fruit stuffed.   I would like to serve gravies to compliment each and my wife suggested a mushroom gravy since one of our neighbors belongs to some farming co-op and recently inundated all the neighbors with fresh white mushrooms.   I thought it would be a simple thing, just create a standard...
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