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What a shock to come on the forum after a long absence to read this about my friend, Kadesma. Both of us being known as 'CJ' kind of formed a special quick bond when I was first active. Just looked in Master Cook and I have lots of recipes/ideas from her that I treasure - especially her...

Taxlady, I have never detected sweetness in the end product using the sugars in the brine. I think they just balance out the salt.

Nowadays the pork produced can be very dry and tough. Brining results in a wonderful tender and moist meat. Here is a very basic brine that you can add any seasoning/herbs that you desire - most of the time, I just use the basic and the seasonings and flavors are added in the dish I make...

Another idea is a stir-fry - saute garlic, cabbage, onions, bell peppers and shredded carrots until just bite-tender then toss in the leftover pork, diced, and toss with linguine. If you like spicer, you could add jalapenos or serranos to the saute. Here's another idea - I'll just post the...

Is Rod Serling in the house???????? How are you? I found myself at loose ends the other day (meaning I really needed to do someting mindless!) and here I ended up. Weldome back to you, too. :)

I would add that as you top your pizza, continue giving it a llittle shake every so often to make sure it still will continue to slide on your "ball bearings" of cornmeal. There could be be spots that begin sticking after the weight of your toppings. Good luck.

Wow, thanks to Admin. for bringing cjs back. Now to catch up with you all. :)

After looking thru 62 pages of membership names, I finally found me. 'cjs' is my original user name - And, I had 884 posts, so I'd love to continue with that user name. Who do I contact to find my old password? It would be nice not to be looked at as a newbie. :) fun looking thru my old...

Wow, how did you do that? I just registered and when I came on the forum across the top was an ad from Amazon with my Pizza, Pizza, Pizza book featured!!! Surpirsed me so much I almost clicked on it to purchase a copy! thank you and thank Amazon, or whomever. This is a new forum format to...

If you have some left - I love the stuff! I have a new 'starter' for parties - Truffle popcorn, it's wonderful and the bowl is empty faster than you can imagine!! Just toss some kernals with as little veggie oil as possible and then pop the corn; toss with truffle oil to taste - approx. 1 cup...

"adding artichoke hearts to spinach dip works also." - as you can see, I agree!!

oh good Lord...I thot I was done... ;)

I'd forgotten about this thread - glad you brot it back!! time again for some repeats!

I've heard of 'kolachke' and many spellings, but have never made it - will have to give it a try, they sound so good!!

Here is the Knorr box recipe - I agree it it very good!! KNORR'S BACK OF PKG. SPINACH DIP 10 ozs pkg. frozen chopped spinach, thawed & drained 16 ozs sour cream 1 c mayonnaise 1 pkg Knorr Vege Soup...

"The ducks I find rarely have enough fat for a two leg confit." - hmmm, that's interesting. I usually have to add no more than 1/4 cup of lard to feel they are covered well.

" once the pastry is golden brown top it with some foil to prevent the pastry from overcooking." wonderful advice for a filet a little more done. "A meat thermometer really is a huge help with this recipe" - and this is also!! :)

another way to get your duck fat for confit - I butcher one duck, remove breasts with skin intact; then remove the leg quarters together (for the confit), remove wings - set aside all the different sections. Cut off all the residual fat and skin on the carcass and trim breasts and leg quarters...

"Isn't fennel in onion family?" - I don't think so. hmmm, how about a gremolata (parsley, lemon zest and garlic)mixed with minced mushrooms? Oh, I'd like that with a salmon wellington. :)

Older thread but I'm having fun looking over your menus!! I think I'd like to do a cider reduction with the last of the cider and drizzle over - yum. great simple dish!

How about some sauteed fennel? sauteed red pepper strips maybe mixed with some sliced kalamatas? a layer of sauteed spinach and tarragon? (you can't have dairy or I'd suggest goat cheese with the spinach or boursin, or...) sauteed carrots and ginger? some ideas to think about... :)...

I used to add goodies to the pineapple, but finally found we love it just plain, pure! Also, one night I didn't clean it or core it, just sliced into wedges and put on the grill - WONDERFUL! The core was even tender to eat - and it has so much flavor to it. bk - I used to have a 'grill pan'...

a definite yes!! and for sure toast them - for any use. great combination.

"instead of just trying to survive the challenge. " - this is the feeling I'm getting each week - no one is trying to shine and do his/her best! Just surviving should not win this.

I used to cook fish to 140 F. but lately been pulling it at 135 F and like it much better!!