Recent content by WileyP

Can't remember where this recipe came from, but I've made it on the rare occasions when we have been able to get fiddleheads: Trout with fiddlehead ferns Serves 2 2 whole trout, cleaned 1/4 cup salted butter, divided 2 tablespoons all-purpose flour 2 pinches kosher salt, divided 2...

Thanks, Pigs - I'll give it a try. Wiley

Thanks for the quick answer back, Max - I'll try it as-is. Wiley

Don't hold back, now, bigwheel - Just tell us how you really feel about it. Wiley

Dang, but that looks good - Thanks, Vermin! (Now I gotta wipe the drool off my keyboard!) Wiley

Lookin' at all that grilled goodness makes my stomach think my throat's been cut - Thanks for posting it! Wiley

Great lookin' set of ribs, dbo - and thanks for posting that rub recipe! Wiley

Looks good enough to eat - Thanks, Vermin!

There are some folks that have a vacation cabin up here and they just love Maurice's "Southern Gold" BBQ sauce. I've had any number of SC mustard-based sauces in my day, but would be hard pressed to pick out Maurice's in a taste test. I see "Pigs on the Wing BBQ" and Jack W. both have yeller...

Max, first let me thank you for posting that recipe. Applesauce-based BBQ sauce is a natural, especially from a State that is so famous for its apples. I can remember visiting family friend's estate on the Lake Michigan shore late in the summer and sneaking into the orchard to steal apples and...

Thanks for the heads-up about Pendry's, bigwheel. I just received an order from my normal purveyor of wondrous aromas and flavors, but will certainly check out their deal next time. As for cumin, well, I always grind it from seeds. It is absolutely amazing to smell the difference between that...

Around the third week in August, every grocery store (both of 'em!) and vacant lot along main street in our nearest little town has a roaster and a few dozen 40-pound bags of green chiles. Virtually all of 'em are from the Hatch-Deming harvest, and they are indeed fine chiles. Once those...

As you might imagine, there are literally thousands of ways to make poppers, which also go by the name of buffalo turds, possum drops, armadillo eggs and others. Personally, I like 'em as sparrowgrass mentioned, left whole, seeded and stuffed and cooked on the grill. Once you've cut the top...

I am assuming that your stove and oven are both electric. If the top cooking elements heat properly, you have electrical power to the stove. Find the fuse, circuit breaker or "reset" button and verify the fuse is not blown (replace it if it is), the circuit breaker is not tripped (re-set it if...