Recent content by bradger

done that before with them before.

when i reheat them will toss with olive oil and rosemary, and serve whole.

hope so in fridge now, I have found that stuff like that taste better a couple of days latter.

decided to make smoked potatoes as a side for thanksgiving. forgot to take before pic.

i done a pickle brine, had them in for a few days though. still was good and verry tender.

i have tried cooking frozen wings on a grill and spraying with pam it doesn't really work, using oil works a little better. best is still defrosting.

the book is titled salt fat acid heat, which are the four main things.

I have been reading a book that teaches you the four essential things needed to have great tasting food, so I tried something, marinated the chicken legs a chardonnay and paprika. had them marinating for about 4 hours. and done. they came out pretty well, could have used more paprika...

how many coolers do you have, if you put them in there they will defrost faster. of cores the fastest is to put them under cold running water, then into your beer fridge.

I use an oiled grill pan to do fish.

This reminds me of something i said on FB a long time ago. "you ever have one of those days that starts out bad, and goes downhill from there?"

set temp 40 degrees lower and see what happens.

i will, i know i should have used my thermometer

Some time ago someone on here posted or made a comment that made me want to try this, used a Japanese 7 spice ham and Swiss cheese of curse, It came out pretty good, was a little dry, probably cooked it to long at a too high a temperature. did it at 250 for three hours two would have probably...

Asian mix, had baby corn, carrots broccoli and water chestnuts.