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Whenever my sisters kids (aged 11, 14, 15) come for a visit, I always do a "make your own pizza night". I make the dough ahead of time, and let them slap out the dough and choose the toppings. Making a mess is always part of it..someone usually ends up with flour in their hair...hell...you can...

Sure...I'll have to get it from Mom when she back from church...it's her recipe...I'll post it tomorrow for you.

Most major restaurant chains have nutritional data available on request anyway...or posted on their website. Does it really need to be on the menu? Mom and Pop restaurants might have a little more trouble...I guess they'd just have to add up the calories listed on each ingredient.

So, what are you cooking to watch 43 rednecks drive in circle for 3 hours? :smile: Sunday lunch today is Salmon croquettes with lemon rice and a TBA vegetable.

I tell you what....you come home late from the pub one night, and you wife greets your at the door holding one of these...you know your butt is in trouble! :lol: That sucker's a purpose built husband "correction tool".

Is the dark chocolate for the frosting unsweetened or sweetened? I've got some unsweetened bakers chocolate, that I can melt and just add in some confectioners sugar.

Thanks Andy!

Here's me enjoying a see-gar and a highly "irished-up" coffee after a wonderful thanksgiving meal: If you like to see what a Thanksgiving in East Texas looks like, click here: https://www.youtube.com/watch?v=Q73LLTMXSJo&list=UU4upQbmj6_19Y0ghRNjF_Ew&feature=c4-overview

I'd help you move, but the doc said no heavy lifting. :smile: Here...I got you this as a house warming gift:

I've mentioned here before that I take care of a little elderly French lady down the street, who is one of my cooking mentors. Tomorrow night, she and her daughter and son are coming for dinner...and I want to make it as special as possible. I've got the main menu down, but I'm stumped for a...

I thought it was this weekend, but turns out, it's next month....so trying a test batch won't be a problem....I'm sure I can find some people to eat them. :)

I thought it was for scooping stuff out of very narrow necked bottles. :)

Man....I love those green tiles! ...and I'm totally stealing your oven...that is rockin'! Do you have a guest room? (hint hint)

Ohhh!!! I really miss Muffin, here's some old pics starting in 1977: She was such a sweet heart. Later in life, she was almost completely blind and deaf, but she loved to drink beer. She came to live with me when I was a 20-something bachelor. The house rule was...anything on the coffee...

It was a no dog night here in Dallas....It's 63f/17c at 7:30am. I actually had to turn on the A/C yesterday afternoon!

I asked this in the church food thread, but I thought I'd ask here. My mom's Sunday school class is having a breakfast for 80. My Mom is one of the several people who will be bringing food. She asked me if I would make my stuffed crescent rolls. After making the dough, it goes through a...

Or in a worst case...keep a fire extinguisher or a box of baking soda handy. :)

I'm in the same boat. Mom has to bring food for her Sunday school class of 80. Others are bring stuff, but she asked me if I would cook it for her. I recently made some homemade crescent rolls, with some ham and cheese rolled up in them, and they were awesome. She wants me to make those for...

You could still use it to carry tacos though... :)

I took some of the pork loin to the little elderly French lady down the street that I take care of. She gave me one of my first jobs in the sandwich shop she used to own....so she's one of mentors for cooking. She called me back and said "Meesh! (she can't say Mitch :) ) the pork was...

Getting new non-stick is so satisfying, everything just glides around...kinda like that feeling you get putting on a brand new pair of cushy socks. :)

Anyone ever brine beef?

I made the best pork loin I have ever made last night. Brined it for 6 hours, seered it in the cast iron skillet and then cooked it crock pot for 6 hours. I had some of the sauce from this recipe (see below) in the freezer and cooked it in it. I got rave reviews Brown Derby 2 pounds ground...

My mom has a recipe for Brown Derbys...a type of meat ball. I had some of the sauce in the freezer, so I cooked it in sauce with some water added.....awesome...super juicy.

Just to let y'all know...the pork loin came out INSANELY good. Best I've ever made. I seered it in the cast iron skillet, then cooked it for 6 hours in the crock pot. Thanks for the advise.