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Posts by MikeLM

Last Christmas our traditional country ham was caught in the UPS foul-up: when we realized it probably wasn't going to make it on time my son went to a local premium butcher shop and got a USDA  prime 10-lb bone-in prime rib roast. On the morning of the big day,he gave it a rub, brought to room temp, put it in the smoker with just a little hickory, let it run until it hit 125* internal which took about 4-1-2 hours, then rested and put it into a screaming hot oven briefly,...
I grew up in Maryland (unfortunately not near Chesapeake Bay) so blues were the only crab I knew.Their Latin name doesn 't translate as Beautiful Swimmer for nothing - they're delicious, but it's quite a chore to get the meat out. When I was stationed in Norfolk, the beach was always close and we carried two or three crab traps in the trunk of the car. We'd pick up five or six chicken necks at a grocery store, find a pier,  tie the baits in, and toss 'em over the rail....
My son, an engineer with a multi-national, was on his first trip to Taiwan and at lunchtime the engineering staff announced they had a special treat; they proudly took him to..  a McDonald's.   He later said he hadn't been in a McD in about eight years and, with any luck, it would be another eight before he was in one again. As far as I know, he has succeeded in keeping that resolve.   He also says that, when the crew takes you to a local restaurant (Chinese,...
"...bacon that is battered and deep fried, topped with gravy. I'd like to try it at least once.   mjb."   That would be your Last Supper, right?   Mike  
KouKou' -   Thanks. That's pretty funny.   Hope you and family have a great one!   Mike
Just watched the opening ceremonies of a Chicago Black Hawks hockey game in Edmonton. They sang the national anthems of both countries.  The camera showed many views of the audience. All were standing, but NOBODY had their hand over their heart, including the American team members.   As I understand it, this is definitely the etiquette in the US. Is Canada different?     Just curious; I know we've got a bunch of Canucks hanging around here.    Mike  
My son spent the afternoon helping his buddy the chef with some work at the restaurant, and he's coming home with a truffle and some truffle oil.  I'm excited and just realized I haven't the faintest idea what to do with the truffle.  First off, how long does it keep?   Second, what's the best way to explore the cuisine of the truffle?  I gather pasta is a good subject to start with; could it be used to enhance steak?   I'd greatly appreciate any and all suggestions,...
TURKEY STUFFING WITH BRAZIL NUTS   Finally located the recipe:...   this is enough for a six-or-eight person dinner   2     14-oz       Packaged stuffing mix - "Sage and Herb" 2    batches     Cornbread     we like ATK's Best Recipes "Golden Northern                                     Cornbread,"  but any non-sweet cornbread made with coarse, stone-                       ground cornmeal - we like Bob's Red Mill  brand - is fine.                        Make a couple...
Our Traditional stuffing with Brazil nuts - I'll have the recipe this afternoon - is simple: two bags commercial stuffing  mix, two batches stale cornbread made with Bob's Red Mill cornmeal, and a portion of roughly-chopped Brazil nuts, formerly shelled by hand, now bought pre-shelled from Trader Joe's.    Anybody know of a really good commercial turkey stock?   We're not doing the turkey, so we won't conveniently have the various spare parts to simmer up.  If we have...
"I've not had much luck here going to the shores of The Great Salt Lake waiting for the fishing boats to come in."     mjb.   That's funny, I thought there was a big salt cod fishery there...   Mike
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