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Hi all, Everyone just calls me tal. I'm 61 years old, and from southwestern Indiana, and all of my cooking education comes from my mother and maternal grandmother and aunts. They were wonderful cooks, and, of course, nobody could beat my mom's cooking 'cept my grandma. :chef: They came from...

Hi all, I made some cornbread last night, and have quite a bit of batter leftover, which I stored in the refrigerator in a bowl with a lid on it. I'm thinking it should still be good, but wanted to ask for advice. I'm not too experienced with cornmeal. I did add eggs to the mix.

I've had an odd occurrence this morning. Using ground beef to make milk gravy (SOS), I noticed some reddish/brown/golden coloring in the gravy. I have NEVER seen this happen before, and I've made a lot of this. I use Gold Medal flour, 100% Homogenized milk, and the grease from the hamburger -...

Is it safe to use the flour that was used to coat pork products for the milk gravy that's going with it after the pork is done? Making the gravy in same pan as the pork.