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Chef Kenny: I appreciate anyone who is going to try, it's not like the keto forum is taking off. I don't know why I even bothered to post, I guess I needed a place to practice my recipe writing before I posted onto my blog. And people here sure like to give their opinion. You gotta write for...

I appreciate your efforts. I would never make crock pot deer roast myself but I enjoyed reading your posts and I'm glad you're not another armchair, internet, "chef" (lol) that talks a lot of smack, then posts recipes for pulled pork, in a crock pot, no less. I'll try to post recipes when I...

It was 98 degrees here. I'm a trooper! :rofl:

I had braised short ribs. Photo doesn't do it justice, it was delicious.

Sounds great! I'm a decent home cook but my recipe writing is atrocious. I look forward to the journey. :chef:

No, of course not, I think it's hilarious that you put so much time and effort into dump cake, then was disappointed that it turned out to be... dump cake! :rofl: I always saw it on the level of 7-can soup. You can't really mess it up. Not that I'd turn my nose at it, I've made my share of...

@Traveler what dishes do you use it for? I was told that sherry is the secret ingredient at a very famous seafood pan-roast restaurant. I was wondering if you used it the same way?

I've made the apple pie filling with white cake and it was an "OMG" moment for Mr. Smokey. Someone brought the pumpkin spice cake one to a party and it beat out my triple-layer, homemade, chocolate ganache cake. Hands down. It's kinda like the Kraft Mac N Cheese of the cake world. I can't...

I'm sorry, but I'm lolling so hard. Isn't that the beauty of dump cake? :chef:

St. George is my favorite but I drink Kirkland Gin by the gallon. I need to stop buying it.

Yeeesh! I found it. My first attempt at pie. Thank you for letting me post DC, you're too kind. :rofl:

It's Pumpkin Spice Season at my TJ's. Pumpkin, pumpkin, pumpkin....

Hi Cheryl, Kayelle, everybody! I'm flattered you remember me. Good to see you too. And thanks for the post, Cheryl! Unfortunately I didn't find them, I must've linked them from a third party site, which I can't remember. I'll keep looking through the old threads.

I can contribute to the forum, my husband has been on a low-carb diet, not exactly keto, but more high protein than high fat. So far he's lost 20 lbs in one month, but he was a big guy to begin with, 6', 260#s. I've been cooking a lot of meat, a lot of steak. I've also been cooking keto...

That's what I was thinking, they were made incorrectly.

Greetings everyone. Happy Pumpkin Season. I'm not posting to forums much anymore, I'm on Instagram. Just dropping in to find some old food photos of mine, I remember posting some gawd-awful pies to this site and I can't find them. Can anyone help me? I'm entering a pie contest in April (I've...

And here's another article which compares Tramontina with All-Clad. I guess cheap isn't so bad after all. Equipment: The All-Clad vs. Tramontina Skillet Showdown | Serious Eats

I'm not bashing. Bashing is coming onto a board and looking down on people who use "cheap" stainless steel and therefore have inferior opinions. Actually I do know why people buy non-stick, it's great for frying eggs and sauteing fish. Oh, but why did I say what I did earlier? Because I'm on a...

No, there isn't, and that was my point earlier in this thread, I was looking to get the All-Clad D5 rondeau because it could do things my Lodge Cast Iron DO could not do, most importantly cook tomato-based sauces, which CI cannot do because it leaves a metal taste in the sauce. I did not know...

It even states in their user manual to not use for broiling and high heat should only be used for boiling...

This thread has taken a turn for the worse. I'm not "bashing" anything, I'm giving my opinions on why I don't trust SS from my personal experience and from reading reviews by informed people. I, personally, like CI because of the way it retains heat, its durability and the price. But I don't...

I've only used cheap SS and it's awful at retaining heat, doesn't sear as good as CI, gets discolored, cannot go into the oven at high temps, etc... Honestly, I don't know why people buy non-stick SS? I know All-Clad is the next line of SS and have an aluminum or copper core and it withstands...

I almost bought an All-Clad d5 Rondeau, but I just can't trust stainless steel. And All-Clad, even the d5 line, has it's share of naysayers. People seems to love Demeyere, but the Demeyere Proline does not have the rondeau. Decisions, decisions. The good thing about All-Clad is it's cheap...

^^ the good stuff!

You are a trooper! :chef: