Posts by singer4660

I've subscribed on and off for years. On the positive side, the recipes generally work well, and I find the attached articles of how they got to the recipe pretty interesting. I also really like Christopher Kimball's (Editor) stories....

Try using lump crab next time. The meat itself has to have some body or nothing will hold it together. You could also try a recipe that uses mayo as the binder like the one below from Paula Deen. I've done this one and they're...

I agree. I waited tables for six or seven years, and generally had the highest guest check average wherever I worked. The secret is understanding the temperment of the guest and appealing to that. Some tables you don't bother at all,...

Thanks all for your comments. KY - You're obviously a hunter or know one well. I just started cooking game about 4 years ago, but I can say that Greg has never brought home a gamey animal of any kind, so does appear to be all about...

In my experience, minute steaks are too thin to get a degrees of doneness. Instead, they should be cooked for about 1 minute per side giving you something that's kind of medium. If you cook all the way through, they're way too dry.

The vinegar answer makes sense. Thanks for that. Regarding the high heat, this is boneless, skinless breast so there is virtually no fat. Really weird because the meat got quite hard to the touch while it was cooking making it difficult...

So the husband is a hunter. Every year he brings me at least 2 deer, a half a dozen geese, and the occassional turkey. Today I pulled out boneless, skinless goose breast to make for dinner. The recipe I used came from Ted Nugent's...

There's nothing like 30 minutes in buttermilk to make chicken tender and juicy. Based on Suzanne's comments above, however, I'm wondering if maybe all the buttermilk does is add moisture? or tang? or it's really just one of those things...

I am making greater attempts to eat sesonally and locally. The Central New York Farmer's market is right here in Syracuse so I go every Saturday morning and shop only with local farmers (vs commercial produce vendors). As a result, I'm...

Pepperoni and scrambled eggs is my favorite breakfast. Doesn't work so well as an omelete but if you toss the pepperoni into the eggs before you throw them into the pan (vs. cooking the eggs first), just enough of the oil comes out to...