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Oh I love it when he does this too me... Husband is bringing a friend over at 6pm for a QUICK dinner before they go to the hockey game. It's 4:15 and I have nothing defrosted except stewing beef (which husband hates). I've got every basic cooking ingredient you would need, lots of peppers...

Thank you I had forgotten about this technique! I was just going to throw the stock in zip-lock bags, but ice-cube shapes would be much more convenient! Side-note: my kitchen smells LOVELY!! :chef: We've never purchased beef straight from the farm before, but this little fella actually grew...

I have no idea... . I'm so frustrated right now!! At least we got all of our portion & one of my husband's friend's portions into our freezer, but now we have no room for anything else. If I can get the rest of the beef down to my husband's friend today then I should have the space for the...

We bought a 1/6th cow, it arrived on friday, they arrived frozen - the big freezer is broken. I have bones from a full half. They have been refridgerated but not frozen since then. How much longer do I have before they will go bad? I have the feeling I will be making A LOT of beef stock...

:lol: Baby's diapers have been changed several times already ;). Thanks! This is the first time I've made egg noodles in the food processor, so much easier!!! Glad it won't end in tragedy ;)

Hubby was supposed to pick up ground beef on his way home last night so I could make his favourite birthday lasagna. Either he's hidden it really well in the fridge or he forgot :(. (and he's conveniently out of cell-phone range ATM) I'll get him to pick it up on his way home from work tonight...

I'm not sure if I'm allowed to post the recipe or not since it was published in the paper (copyright restrictions?); but it's very similar to the AllRecipe recipe. The article also says that it's like eating oatmeal cookies :). Sound so yummy!! The AllRecipe says just to add dried fruit...

I found a really great recipe for baked oatmeal in my local paper & I'm really excited to try it out! I'd like to use it as a substitute for instant oatmeal (quakers), and am wondering: How/Can I include fruit (dried fruit?) into the oatmeal? Thanks!! :chef:

I usually do my pot-roast with an onion/carrot/celery (forget the technical name). I usually do mashed garlic potatoes to, separately but I'd love to be able to throw potatoes into my pot-roast pot. Can I do that? At what point in the cooking? (How long for the potatoes) or will the come out...

mmm... licking my spoon right now :D. I missed dinner for tonight because I ended up having to simmer it for 2 hours (when I estimated 30 minutes :S), but it's pull-apart delicious! For something that was so tough to start with :D. We're going to have to eat it up tomorrow! Thanks guys!!! :chef:

Sounds like a plan! Thanks guys!! :) I really didn't want this meat to go to waste - it's perfectly good it's just VERY well done!! :P (shoe leather - my grampa would have loved it! :))

That's sort of what I was thinking - like how I do my pot roasts (although I start those with fresh beef usually :D). How long should I cook for?

I don't burn dinner often (actually this was the first time in recent memory - I like my meat rare!!) but when I do burn it... I REALLY burn it!! So dinner Friday night wasn't exactly delicious... It WAS an oven roast that was in for probably 30 minutes too long... Is there anything I can do...

That's what I thought! Thanks tons :) :chef:

I know re-freezing is a 4 letter word :neutral:. Hubby threw our bone-in chicken breast into the freezer with out giving me time to de-bone it (thanks hunny!!) Oh well... I took it out tonight to make some chicken with. Can I re-freeze the bones in order to throw them into the stock-pot later...

Thanks for the tips guys, I've been working to perfect my technique :). I never add more salt because I use a seasoned roast (in this case it was one from the grocery store quick meals), I didn't think I needed to add MORE salt. Should I?

How am I going to separate the meat & bones after? Just pick through it after straining? I'm very excited! My roasted-chicken stock is always a little weak, I think this is going to be MUCH better :)

I have a picked-clean roaster I'm doing for stock later tonight, but I was also deboning some breasts for tonight dinner. What can I do with the de-boned back? What can I do to prep them and throw them in the stock pot? Can I bake them quick? Do I need to cook them first? Thanks :chef:

Great suggestions guys! We didn't have any gravy so I went the mayo/dijon with cheddar on a french bread method... mmmmm... I'm not a big pork fan but it was DELISH!!!

Well I'd be all for the mustard horseradish sauce but hubby wouldn't go for it. From what I've been reading doing any more then re-heating the loin would completely dry it out? I've tried just slicing the tenderloin for next day sandwiches and didn't like it too much.

My in-laws were up for the weekend and they brought a large pack (2 separate pieces) pork loin but we ended up going out to dinner :doh:. So I cooked both pieces are the BBQ Sunday night with honey garlic sauce. We only ate one (well there are only 2 1/2 of us!) and the other one has been...

I remember when they halfed the fat in the cream of chicken - all it called for was 1/2 can of milk and 1/2 can of water (instead of a full can of milk!). Could you try that?

I ended up going with a 10" and 8" cake pan - and yes, the finished about 5 minutes apart from each other. I think next time if I do that I will cut the 10" after baking to the same size as the 8" - I didn't, and now wish I had. I'll get a picture once the candles go on it ;)

I tried a bacon sirloin tip recipe last night and it was delicious! However, DH HATES mustard and this recipe called for coving the roast with dijon then thyme then bacon. I'd like to find a recipe that replaces the mustard or another recipe for bacon wrapped roast. Tx :chef:

thanks guys - the cake looks delicious!