Search results

I received a gift card for them last year and was very unimpressed with their meat. Just get some nice desserts!

I have a bad habit of forgetting to take leftover potatoes out of the oven. Are they still good the next day?

Yeah. That's it exactly.:rolleyes:

I miss her. :sad:

I would say no more than 2 TBS per pound. I just added a dash to each patty as I formed it and they were probably 1/3 pound patties.

TATRATT-I couldn't look at your page because you're profile is set to private. I'll send a request. I have a couple of accounts. I play in a band and I have also written and recorded some songs of my own, so I use MySpace to host a few of my tunes. Here's my page. MySpace.com - Larry...

Super Delicious!!!!!!!!!! It actually intensifies the natural beef flavor. Maybe this is an old trick....I have never heard of it or tried it until recently. Does anyone else do this? :chef:

Blondie was a great band. Parallel Lines is a masterpiece!

I apologie in advance.

I'll bet it's still good, but we threw it our anyway. Like many of you said, better safe than sorry. I appreciate all your advice and so quickly too! *tells wife to make new batch of sloppy joe WOMAN!* *gets whacked in head with frying pan*

My lovely wife made some delicious homemade sloppy joes but if sat on the stove, in the original cooking vessel for 12 hours. It was covered and it was boiling when she covered it. Our inclination is to pitch it because it seems like an awful long time at that perfect temperature for bacteria...

Yeah, it helped a lot. Thanks Andy!

I tried Andy's suggestion of baking soda and I noticed the difference immediately!

I remember a friend of mine in high school who's mom used to put cinnamon in her lasgna, but I have a feeling she put too much in. It wasn't too good. :wacko:

That's what I did.

The recipe is as simple as can be. I sauted some onions garlic and celery, then added two large cans of crushed tomatoes, added about a teaspoon of tomato paste and a small amount of red wine. Now it's simmering and my wife says it's WAY too tart. :sad:

Yeah, that makes sense. But I've already got the sauce simmering, so it's too late to saute tomato paste. Should I add sugar? And if so, how much? There's close to a couple of quarts of sauce. Thanks for the tip Andy! :smile:

I've had a lot of bad luck making spaghetti sauces. My wife and kid always say how it's bitter and acidic. I always use fresh basil and parsley. Should I add these ingredients at the end of cooking, or can I chop them up and put it in the sauce while it's simmering? Help a brother out folks...

Addiction sucks. It becomes your god. It's all you can think about and anything that gets in the way of it makes you mad as heck. I've had several addictions in my life, but the most difficult were pain killers. I still jones for them 4 years later. Good luck sushi. You have to really want to...

I put some pearl onions, beer, rosemary, garlic, salt and pepper, and a little red wine vinegar. But anyhow, I checked it about 45 minutes after I started it and it was already thaw, so I guess it will work out ok. The chicken sat out for an hour and a half before I put it in the crock pot so...

I hope so, because I've already started it.... :blush: Somebody please tell me it's ok and mean it!!!

Hey, thanks for the suggestions everyone!!!! I couldn't check in after I posted this, but I wanted a lighter sauce....I don't know if you'd even call it a sauce. My wife whipped something up that was fantastic and very light. She used some ovoo, garlic, chicken broth and butter and simmered it...

If anyone is familiar with Maggiano's Restaurant, I'd like to make a garlic sauce similar to theirs. We're having company over tomorrow (Sunday) and we'd like to stay away from a tomato based sauce. Any help would be appreciated!

Hey guys!!!! They turned out pretty good! I could really taste the champagne!!! Still, I think it turns out better with a dryer white wine, but it was very usable! Thanks for the help!!!!! :)

Well, I've got good beer that I'll be drinking along with some fine Scotch, but I love how white wine flavors pork. And isn't champagne just white wine with some carbonation? I could be wrong. But I'm gonna give it a shot! Thanks! :smile: