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I've used a domed (covered) turkey roaster for the past 12 years. The recipe is the same: Stuff my 17 lb turkey, place on a rack in the roaster, cover and roast in the oven @400*F for 3.5 hours. The bird comes out brown and juicy. Recently however, I've noticed, many cooking shows are...

Gretchen, Could you post a link to your recipe? Thanks

Sure you can Pipman. I made it in the oven for years. I prefer bone-in boston butt about 4 lbs. Season the meat with your favorite rub. Place in a Pyrex casserol dish, cover and bake at 225F for ~6 hours or at 350F for ~4. I check on the roast once or twice and drain the liquid before returning...

Robo410 What dual fuel range are you getting? Thanks.

There is a Le Gourmet Chef outlet near me. I was able to see this set in person, I can tell you that they are very nice. The finish on the inside is better than All Clad's. Almost bought a set, strangely however one of the employees talked me out of it. She pointed out that the stainless caps...

Hi Hottie Not sure how Arby's make their sauce. Tzatziki sauce is like this: 1 clove garlic smashed finely 1 pint plain yogurt 1 c finely diced cucumber 1 tsp finely crushed dry mint leaves water to correct consistency salt to taste. Can also be had as a refreshing cold soup on its own.

Thanks, will keep trying.:smile:

I which you'ld elaborate on this Ironchef. Upto a month ago I used a old 12" SS saute pan with a heavy aluminum bottom, for most of my cooking (chicken, steak, stir fry, braising, sauces etc.). Used to be able to cook eggs on medium low with butter and never have a problem with sticking...

This makes good Gyros?:rofl: This sounds just like Alton Brown's recipe (the guy I'd like to send to Greece so he could taste the real thing). Alton Brown really gets a big zero for this recipe. Maybe he just forgot about Oregano or maybe some Thyme the dominant flavours in Gyros. Take his...

Aah..Nothing like a good Gyros sandwich. I have to travel an hour to Ann Arbor to have a good one. It's worth the trip. pdswife Is Gyros in Greece similar to what we get here? I'd like send Alton Brown there to learn how to make it as well as the sauce.:rolleyes: Summer of 2004 I went to the...

Rainbow Trout salted and held for a few hours. Deep fried and served with fried Pita bread and a Tahini, garlic and lemon sauce. In the glass is Arak, aka Ouzo.

Hey VIDEODROME I'm still laughing at myself, I read your post as: "omelet filled with ...potatoes....toast and grape juice.":rolleyes: We're neighbours.:smile:

It was peasant food today. My wife made a sort of Lebanese street food. Chopped lamb mixed with onions, tomatoes, tomato paste, parsley and Lebanese seasonings, spread on thin dough and baked at 550* for 7 minutes. Served with cucumber yogurt sauce.

Awsome looking dish IC. Nice serving plate too.

Count me in. I've been on a Warsteiner, Bitburger and Beck's Dark kick. But my favorite beer is literally in a class by itself, Duvel Special Ale.

Very similar recipes aside from the chicken base and Thyme. I like that you make the whole meal in one pot. Iknow some who must boil the potatoes in a separate pot and make the roux in another and...sheesh!;) It was surf and turf tonight. Chuck eye center cut steak (the other tender meat)...

Thanks pdswife 1 c diced smoked bacon rendered 1 1/2 c diced onions ever so slightly browed 1 stalk celery diced and cooked with the onions Added 3 medium potatoes diced, covered with 1 1/2 c water and simmered til tender. Added 2 c 1/2 n 1/2 and 2 c milk. Season with 1 1/2 tsp salt and 1/4...

I went completely nuts today! I added Celery to my otherwise authentic Clam Chowder! I liked it!?:mad:

Not bad, perhaps a border to tie everything together?

BigDog, Before you go too far, check with the Health Departement, here in Michigan it's required that you have a place of buisiness, as the sale of homemade foods is prohibited.

BigDog I just found this thread. While I was reading it I noticed that you didn't specify the type of restaurant you wanted to end up with. I see that towards the end, and now you state you'd like to be a personal chef. It would be useful to everyone here to know the size of city you live in...

jkath This is one I want. It's cast iron and can go from stove top to oven. When placed in an oven the handle can be removed and later reattached to remove from oven. The handle also folds over griddle for storage. http://www.staubusa.com/prod_grill/index.asp

That is strange. The only thing I can think of would be the metal twisty tie had she used one on the plastic bag containig the carrots.

Michele I use BKF on the inside. As an abrasive doesn't it hurt the shiny exterior?

I get the white film on my old stainless Farberware as well as my new All Clad. I get it after cooking any protein. I think it is a result of coagulated protein.