Author: BRAdmin

Looking for ideas on how to use about two pounds of miso chicken. We tried making it this week, but it turns out neither of us really likes the taste of miso! Is there any way to repurpose the chicken to tone down the miso flavor? I’d hate to waste all that food. Thanks for…

Has anyone ever tried cooking bacon in a pot? How did it go? Was it still crispy?

Got freezer-burnt beef bones? I have quite a few beef bones and trimmings that have suffered from freezer burn, and I’m wondering if I can still use them for stock or if I should just get rid of them. I’m planning to make stock from fresh beef bones tomorrow, so if I can toss in…

What’s the best alternative to this natural vegetable broth? My friend gifted me a bag of Wurz & Fein Powder from Switzerland, and I absolutely love it—so flavorful and easy to mix! However, it’s only available in certain parts of Europe. Does anyone have recommendations for something similar that we can find in the U.S.?…

Turkey stock, anyone? I’m heading over to my parents’ house tonight, and my dad is smoking a turkey. I asked him if I could take the carcass to make some stock. I’ve never made stock before, though—how do I go about using the carcass to get all that delicious flavor? Is it doable?

What’s your go-to savory topping for toast? I’ve been enjoying buttered toast with jelly for breakfast lately, and while it’s a tasty and affordable option that doesn’t weigh me down, I’m starting to crave something savory instead. What do you recommend?

Quick and Easy Cooking Looking for a deliciously simple recipe? I’ve recently begun whipping up butter chicken at home, and it’s surprisingly easy to make!

What’s your favorite cornbread recipe?

Pork Recipe Ideas Needed! I recently purchased half a pig, so I have around 100 lbs of pork to work with. I’ve got plans to smoke the pork butt and ribs, and I have some recipes ready for pork chops. However, I’m not quite sure what to do with the smoked ham hocks and the…

Clotted Cream Advice Needed! I recently tried making clotted cream for the first time, and I’m a bit uncertain about how it turned out. Living in the US, I’ve never actually tasted clotted cream before, so I’m not sure what to expect. I followed the recipe closely: I baked it in a glass dish for…