Posts by CaboSailor

Having the wife's relatives over for dinner today. Since it is nice and sunny in Fl, I'm using my grills. (Eat your heart out Yanks! :D) I'm marinating a flank steak in a bottle of Tecate, with brown sugar, teriyaki sauce and bit of...

I like to put the potato skins back in the oven for about 10 min before refilling. It dries out some of the excess moisture and provides a nice bit crunch. Rich

Ya know, I've got a garlic press in the drawer somewhere but the only time it comes out is if the recipe I'm trying specifies it. Otherwise I just reach for a knife. Hmm, maybe I'm progressing. :eek: Rich

I've made this a number of times but the best was when I used my own beef stock. I also placed a small pat of butter in the ramekin along with about a tsp of cognac. Rich

After whacking a bit of my fingertip off on my mandoline I went out and bought a kevlar glove. It gives me a bit more piece of mind although I doubt it is total protection. After all its cut "resistant" not cut proof. Rich

Reminds me of making a rice pilaf and getting distracted. Wow, did that ever take a long time to clean up!! I've used some of the solutions listed above with great success. One trip on the sailboat had a friend cooking below. ...

Personally I'm fond of the food saver vacuum system. We usually stock up on various cuts of meat every 2-3 months. When I get back from the store I break it down into portions that accomodate myself and the missus, e.g., a couple of...

We bought a set of heavy bottom stainless pots and pans at Sam's Club quite reasonably. They are not coated and have worked just fine for several years. We also bought, on sale, a $200 Hamilton Beach Eclectic stand mixer that we like...

Shelta, Thanks for the link, it was informative. Rich

I've got a 1992 model oven/microwave that I want to replace with a double oven. I'm seriously looking at a Frigodaire Model FGET3045KF. It seems to have the features I want such as convection cooking, keep warm setting, and variable...