Recent content by bradger

andy i don't see any thing wrong ether, just wondering how many there are.

I have been thinking a lot about the number of cooking methods that are mistaken for dishes. for example stir fry: is just a hot and fast way of cooking. Risotto, i am a little less clear on this one. so i'm coming he to see how many others their are and some clarification with the risotto one.

i learned to make sure you opened the shaker side of red pepper flakes not the pour, before adding to recipe.

i have tried this what i found out that helped was 2 things. 1 cook on a baking rack, this allows air flow to help crispy and avoid siting in liquid. 2 i used corn flake bread crumbs, it got a little crisper and browner.

check out this thread it might help with the availability of fresh herbs. http://www.discusscooking.com/forums/f165/fresh-herbs-year-round-in-northern-climate-102790.html

sometimes in the winter, i have a screened in porch attached to my house so most weather conditions don't bother me except low teens or lower.

Another way to get crispy skin is put in cold pan (preferably cast iron) turn to high allow to heat up, when you hear a heavy crackle cook a few minutes. then into on a broil pan in a preheated 350 oven to finish. works great for breasts

sorry meant bbqcoder

ddqcoder i used a basic terrarium set up. i used Ferry Mores 24 watt florescent lights they are set on a timer to have light for 8 hours or full sun. i have something else set up for seed planting. this was an experiment going to add more next year. I tried growing scallions from the left...

I have been growing this Basel for almost a year, unfortionaly the sage has died

looks a little over for my taste, but good over all.

soup maker if i don't want to or cant be at home when i want to make soup or just want the be lazy. I use my slow cooker to make soup.

caseydog taylor ham brand is the best for making pork roll

caseydog taylor ham brand is the best for making the pork role.

Hi i'm new to this but have been cooking for years.