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If you find yourself in the Duluth, Minnesota area, consider a visit to the Epicurean factory store. Besides their great cutting boards they had lots of other cool stuff. We got a pizza peel which is way better than any of the three we tried before. They had tasting flight boards, and other...

Impulse buy of Ragin' Cajun brand seasoned blackeye peas. I understand it was a Southern thing to serve them on New Years day. So...what do Southerners do with these? Diced ham, or andouille in them and just serve as a main dish? I'm open to suggestions. Thank you.

We have a non stick Scanpan skillet, been in regular use for 8 years. It was losing it's non stick capability, I figured it was just time, non stick doesn't last forever. Then I read about soaking them in a lye solution. I got lye crystal drain opener, dumped a bunch in a 5 gallon pail with...

I have a Vollrath non stick skillet that someone used a sharp knife in, the coating is now scratched. They will be dealt with later. I love the skillet, is there a way to remove the non stick coating so I can still use the skillet?

I had seen these in the King Arthur catalog and wondered why we needed spoons like this. Then I saw them in our local cooking tools store, it hit me...for scooping out of small jars. They work great. And even when scooping out of large containers they have well defined edges if you want to...

Smoketoberfest, Ottawa Il. Amateur cooks only. Baby back ribs, pork butt and chicken catagories. I only have my Weber 18.5 Smokey Mountain, so I'm only entering ribs. If it doesn't fit in a Honda Civic, I can't bring it. I'll report back how we do.

I used Isaac Topus gumbo recipe in the last (YouTube it) and always stirred roux for 45 minutes or more. I was afraid of high heat and burning it. This time I used the Americas Test Kitchen dry roux method, came out excellent. Cup of all purpose flour in a stainless steel skillet, 425f oven for...

I'm a tool nerd, not bashful about tools in the garage or in the kitchen. I decided I couldn't live without a Chinese chef's knife. I got a Mercer for under $30. I love it. Great for chopping lots of vegetables, and works to scoop them up off the cutting board. The minor issue is if you use a...

Has anyone tried deep frying Trader Joe's orange chicken? I understand an air fryer works well but we don't have one. We do have a Presto Grandpappy deep fryer. Has anyone tried this? Was it any better than throwing it in the oven? Thank you.

I've made a bunch of gumbo over the years. This was the first time I used Isaac Toups recipe from Youtube. Best gumbo I've had. The only variation is I added shrimp.

Americas Test Kitchen rated a Mercer bread knife as a best buy. They typically do a good job and will consider price. I bought one, my girlfriend is an incredible baker and it gets used often. When I wanted a breaking knife for trimming briskets for the smoker I bought another Mercer. I decided...

Got a new molcajete. I watched the videos on seasoning it, it took hours but I feel I did it correctly. The problem I have is when grinding salt or spices is the amount that gets lost on the porous rock. A tablespoon of Kosher salt becomes almost no Kosher salt. Is this just part of using a...

When making chocolate roux for gumbo I use Justin Wilsons method of even amounts of flour and olive oil and stirring for 45 minutes until it's the color of dark chocolate. I recently heard about baking flour on a baking sheet in the oven until it gets a nice brown, then finishing in on the...

I've made fried chicken several times, with varying results. I usually knew what I did wrong, tonight I'm stumped. Ideas please? I got a whole, cut up bone in chicken from my favorite butcher, 3 1/2 pounds. Marinated overnight in buttermilk and 1/4 cup hot sauce. King Arthur flour with a Tbsp...

I had a great recipe for prime rib, it was on a web site with recipes for Wisconsin classics. Did I ever print it in case the web site went away? Of course not. Maybe someone here can help. The recipe involved very little seasoning...salt, pepper and rosemary. The cooking involved one temp in...

I buy Carlisle non stick skillets at the restaurant supply store. They last about 3-4 years before either the coating starts coming off, or stuff starts sticking. Metal utensils never touch them, they never go into a dishwasher. Someone told me that not using soap will make them last much...

I've been making gravy for years. White pepper gravy is my favorite. Can anyone tell me why it sometimes doesn't thicken? 4 tbsp butter, 4 tbsp flour, 1/2 tsp salt, 1/2 tsp pepper, 2 cups milk. Most of the time it thickens up just fine, but once in a while I have to add more flour, sometimes 2...

I love making popcorn. I make it in a large stockpot, using coconut oil. I've been trying many different brands, cooking them the same way, and always using real butter and popcorn salt. A team of experts (my daughter and her college friends) have concluded that 1: I have ruined microwave or hot...

I do not make or eat microwave popcorn. Or hot air popcorn for that matter. I make my popcorn in a big stock pot with coconut oil and real popping corn. I've mostly used Orville Reddenbachers, does anyone have something better? I don't do anything fancy with it, just butter and popcorn salt...

A non-serrated butter knife is used to spread a condiment on a sandwich. Mayo, margarine, or mustard. It was never in anyone's mouth, wasn't licked off, just spread the condiment. Can it safely be thoroughly wiped off on a paper towel and stuck back in the drawer, or must it be dunked in the...

I have a 10 inch omelet pan I bought at a restaurant supply store 3 years ago. Until recently just a bit of oil or butter and eggs would slide right out. Now they are sticking. I've used shortening, coconut oil, butter and margarine, no help. The coating show no signs of flaking. Does it just...

I've been working on my gravy making skills. I made the roux, add seasonings, but then I used canned beef broth. I knew the roast I was cooking wouldn't produce enough. Can I still call it homemade? Maybe there isn't a correct answer, but your opinions please?

I keep aluminum foil on the bottom of my oven to keep it clean. Today my daughter was making cupcakes, the tops were perfect, the bottoms burned. She never had this happen before, and this was her first time in this oven. I know the temp is accurate, I checked it with a thermometer. Could the...

I was fooling around with a new oven fried chicken recipe. Perdue thighs, skin on, bone in. Soaked 20 minutes in buttermilk, rolled in flour with seasonings, placed in 13x9 Pyrex, pat of butter on each piece. Preheated to 425 oven, cooked 20 minutes, flipped and then another 20 minutes. Instant...

My daughter loves to bake. I'm thinking about getting her a stand mixer for her birthday. The Kitchenaid runs from the mid $200 range to way up. Are the entry level ones still good? Can we mix meatloaf in it? Any other suggestions? Thank you.